Biscuits And Gravy
Ingredients
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- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 cup unsalted butter – cold, cut into 0.5-inch cubes
- 1 cup buttermilk – cold
- 2 tbsp unsalted butter – melted (for brushing)
- 1 pound pork breakfast sausage – bulk, casings removed if needed
- 2 tbsp unsalted butter – as needed (for gravy)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 tsp black pepper – freshly ground
- 1/2 tsp kosher salt – or to taste
- 1/8 tsp cayenne pepper – optional
Instructions
1. Heat the oven to 450°F. Line a baking sheet with parchment and lightly flour the surface for shaping the dough.
2. In a large bowl, whisk together the 2.5 cups all-purpose flour, 1 tbsp baking powder, 0.5 tsp baking soda, and 1 tsp kosher salt.
3. Cut in the 0.5 cup cold, cubed unsalted butter with a pastry cutter or your fingertips until the mixture has pea-sized bits of butter throughout.
4. Pour in the 1 cup cold buttermilk and stir with a fork just until a shaggy dough forms; it should look slightly dry in spots.
5. Turn the dough onto the floured surface. Pat into a 1-inch-thick rectangle, then fold it in thirds like a letter. Turn 90 degrees, pat to 1 inch again, and repeat the fold once more for flaky layers.
6. Pat to 0.75-inch thickness. Cut into 8–10 rounds with a 2.25–2.5 inch cutter, pressing straight down without twisting. Gather scraps gently and cut again. Place biscuits shoulder-to-shoulder on the prepared sheet.
7. Bake until risen and golden on top, 12–15 minutes, rotating the pan once. Melt the 2 tbsp unsalted butter for brushing while they bake.
8. While the biscuits bake, cook the 1 pound pork breakfast sausage in a large skillet over medium-high heat, breaking it up, until browned and no longer pink, 6–8 minutes.
9. Reduce heat to medium. You should have about 0.25 cup of drippings; if less, add up to 2 tbsp unsalted butter (for gravy) so the fat totals roughly 0.25 cup.
10. Sprinkle in the 0.25 cup all-purpose flour and cook, stirring, until the sausage is well-coated and the roux is blond and bubbly, 1–2 minutes.
11. Gradually whisk in the 2.5 cups whole milk. Simmer, stirring often, until thick enough to coat a spoon and just begin to hold a trail, 5–8 minutes. If the gravy gets too thick, whisk in a splash of milk to loosen.
12. Season the gravy with 1 tsp freshly ground black pepper, 0.5 tsp kosher salt (or to taste), and 0.125 tsp cayenne pepper (optional). Reduce heat to low to keep warm, stirring occasionally.
13. When the biscuits are done, brush the tops with the melted 2 tbsp unsalted butter. Split the biscuits and ladle the hot sausage gravy over them. Serve immediately.
Biscuits and gravy pairs tender, flaky buttermilk biscuits with a rich, peppery pork sausage gravy. The biscuits bring buttery layers and a delicate crumb that soak up the velvety sauce without falling apart. The gravy balances savory sausage drippings with milk and a gentle heat from black pepper, creating a comforting, stick-to-your-ribs breakfast.
The dish is rooted in the cooking traditions of the American South and Appalachia, where resourceful cooks used pantry staples to stretch meat and flour into a hearty meal. Early versions evolved from simple sawmill gravies thickened with cornmeal or flour to the sausage-studded white gravies popular today. Over time, it became a diner and home-cooking staple across the United States, symbolizing hospitality and weekend breakfasts.