Biscuits & Gravy

Flaky, golden buttermilk biscuits split and covered in sausage gravy made with beef broth, whole milk, and black pepper. The gravy takes about 10 minutes on the stove, and the biscuits bake in 12 to 15.

Why You'll Love Biscuits & Gravy

The biscuits are cut from a simple buttermilk dough with cold butter worked in for flake, baked at 425°F until golden. The gravy starts with sausage drippings, a butter and flour roux, then beef broth and whole milk whisked in until it thickens, about 6 to 8 minutes. Spoon it generously over split biscuits and serve warm.

Tips and Tricks

• Keep your butter cold and handle the dough gently for maximum flake.
• Let the gravy simmer long enough to deepen. A good beef broth brings dimension.
• Don't skip the pepper. It's what gives the gravy its backbone and warmth.
• Bake the biscuits fresh if you can - they're the first thing people will smell.

Variations

• Swap in spicy sausage or maple sausage for contrast.
• Add fresh herbs like thyme or sage to the gravy for a festive twist.
• Fold sharp cheddar into the biscuit dough for a richer bite.

Substitutions

• Beef broth → chicken or vegetable broth
• Whole milk → half-and-half for added richness
• Sausage → mushroom blend or plant-based sausage for vegetarian option

Best served with

• Scrambled eggs
• Hot black coffee or spiced chai
• Winter citrus or roasted pears

How to Store Leftovers

Biscuits: Room temperature up to 2 days, or freeze up to 1 month.

Gravy: Refrigerate up to 3 days. Reheat gently over low heat with a splash of broth or milk.

Common Questions

Biscuits & Gravy

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BISCUITS & GRAVY: Flaky biscuits baked golden, sausage gravy simmering low. This is what slow mornings during the holidays feel like. Rich with beef broth, warming with black pepper, simple enough to make any weekend.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Active Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch, Comfort Food

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

  

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Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoon cold unsalted butter
• 1 teaspoon sugar
• ¾ cup buttermilk

Gravy

• 1 lb breakfast sausage
• 2 tablespoon unsalted butter
• ¼ cup all-purpose flour
• 2 cups Beef Broth
• 1 cup whole milk
• ½ teaspoon black pepper
• Sea salt

Equipment

• Mixing Bowls
• Pastry cutter or food processor
• Sheet Pan
• Large Skillet
• Whisk
• Wooden Spoon

Method

 

Make the Biscuits

1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. In a bowl (or a stand mixer), whisk flour, sugar, baking powder, baking soda, and salt; sift together.
3. Cut in cold butter, cube by cube, until mixture resembles coarse crumbs.
4. Stir in buttermilk until just combined. Turn onto a floured surface, pat into a 1-inch thick round, and cut biscuits using a 2.5-3 inch cutter.
5. This dough will yield 7-8 biscuits depending on cutter size.
6. Transfer to sheet pan and bake 12-15 minutes until golden.

Make the Gravy

1. In a skillet, brown sausage over medium heat, breaking it up. Remove sausage and leave drippings.
2. Add butter to the skillet. Whisk in flour and cook 2 minutes to form a roux.
3. Slowly whisk in the beef broth, then milk. Stir until thickened, 6-8 minutes.
4. Return sausage to skillet. Season with sea salt and black pepper.

To Plate

1. Split biscuits in half.
2. Spoon sausage gravy generously over top. Serve warm, ideally with everyone gathered around.

Notes

Storage: store biscuits and gravy separately in airtight containers in the fridge for up to 3 days. Reheat biscuits in a 350°F oven and warm the gravy gently on the stove, thinning with a splash of milk if it's tightened up.

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