Biscuits and Gravy Recipe


Servings: 8 people For the Biscuits: 2 cups all-purpose flour 1 1/2 Tbsp baking powder, (aluminum-free) 1 tsp granulated sugar 3/4 tsp salt, (we use fine sea salt) 1/2 cup cold unsalted butter, (8 Tbsp) 1 cup cold half and half, less 2 Tbsp* 1/2 Tbsp melted butter, to brush the baked biscuits For the Sausage Gravy 2 Tbsp unsalted butter 1 lb breakfast sausage, casings removed 1/4 cup all-purpose flour 2 1/2 cups milk, low fat or whole milk 1/4 tsp fine sea salt, or to taste 1 1/2 tsp coarsely ground black pepper, or to taste 1/8 tsp red pepper flakes, optional

Make your biscuit dough and bake according to our Biscuits Recipe. While the biscuits are baking, make the sausage gravy so they are ready at the same time.


Melt 2 Tbsp butter in a large heavy skillet or cast iron pan over medium-high heat and add sausage. Sauté, breaking it up with a spatula until just cooked through (5 min).

Reduce heat to medium, sprinkle flour over the top and stir constantly for 3 minutes. Gradually add the milk, stirring constantly. Season to taste with salt, pepper, and red pepper flakes, if using.

Reduce heat to a simmer and cook uncovered, stirring occasionally, until the sauce has thickened up nicely into a rich and creamy sauce (about 5 minutes).

To thin the sauce, add a little more milk. Season to taste at the end if needed. Break or cut biscuits in half and spoon sausage gravy over biscuits then serve.

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