Biscuits and Gravy

Name: Biscuits and Gravy
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups All-purpose Flour; 2 tsp Baking Powder; 1/2 tsp Baking Soda; 3/4 tsp Kosher Salt; 1 tsp Sugar; 6 tbsp Unsalted Butter, cold, cut into small cubes; 3/4 cups Buttermilk, cold; 1 1/2 tbsp Buttermilk, additional as needed (1–2 tbsp); 1 lb Pork Breakfast Sausage, crumbled; 1/4 cups All-purpose Flour; 2 1/2 cups Whole Milk; 1/2 cups Whole Milk, as needed for desired thickness (up to 0.5 cup); 3/4 tsp Kosher Salt, to taste; 1 tsp Pepper (Black), freshly ground; plus more to taste; Some Flour, for dusting

Flaky, tender biscuits topped with a creamy, peppery sausage gravy — a classic Southern breakfast that’s comforting and satisfying. Warm buttery biscuits split open to soak up a rich gravy made from savory pork sausage and a silky milk roux. Simple pantry staples come together for a hearty dish perfect for weekend mornings or lazy brunches.

Flaky, tender biscuits topped with a creamy, peppery sausage gravy — a classic Southern breakfast that’s comforting and satisfying... Show more

Traditional American Recipe

Health Grade

D · Occasional

Rating

4.3

Time

40 min

Price

1,96 €

Calories

891 kcal

easy

low sugar

kid friendly

comfort food

Method

Heat the oven

Position a rack in the center and preheat the oven to 425° F. Set a baking sheet aside so the biscuits are ready to go as soon as they’re cut.

Make the biscuit dough

In a large bowl, whisk together All-purpose Flour, Baking Powder, Baking Soda, Kosher Salt, and Sugar. Add the cold Unsalted Butter cubes and work them in with your fingertips or a fork until the mixture looks like coarse crumbs with a few pea-size bits of butter left.

Cut the biscuits

Drizzle in Buttermilk, then add up to 1 1/2 tablespoons more a little at a time only if the dough still looks dry. Stir just until a shaggy dough comes together, then turn it onto a lightly floured surface dusted with Flour. Pat it out to about 3/4 inch thick, cut straight down with a floured biscuit cutter or glass, and don’t twist as you lift it up. Press the scraps together once for the last biscuits.

Bake and brown

Arrange the biscuits on the baking sheet with their sides just touching for softer edges, then bake for 15 minutes until they’re tall and golden. While they bake, set a large skillet over medium heat and cook the Pork Breakfast Sausage, breaking it into small crumbles as it browns and cooks through.

Finish the gravy

Sprinkle the sausage with flour and stir for 1 minute so it coats the meat and loses its raw taste. Slowly pour in Whole Milk, stirring constantly and scraping up the browned bits, then add more milk as needed, up to 1/2 cup, if you want a looser gravy. Reduce the heat to medium-low and simmer for 3 minutes, stirring often, until thick and glossy, then season with more kosher salt and Pepper (Black) to taste.

Serve warm

Split the warm biscuits open and spoon the sausage gravy over the top. Serve right away while the biscuits are tender and the gravy is hot and silky.

Ingredients

Method

For 4 servings

Adjust servings

For the buttermilk biscuits

2 cups All-purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Kosher Salt
1 tsp Sugar
6 tbsp Unsalted Butter, cold, cut into small cubes
3/4 cups Buttermilk, cold
1 1/2 tbsp Buttermilk, additional as needed (1–2 tbsp)
Some Flour, for dusting

For the sausage gravy

1 lb Pork Breakfast Sausage, crumbled
1/4 cups All-purpose Flour
2 1/2 cups Whole Milk
1/2 cups Whole Milk, as needed for desired thickness (up to 0.5 cup)
3/4 tsp Kosher Salt, to taste
1 tsp Pepper (Black), freshly ground; plus more to taste

Nutrition

Per Serving.

Calories

891 kcal

45% of Daily kcal

Protein

31 g

62% RDI

Fat

55 g

24g sat fat

Carbs

68 g

25% RDI

Sugar

14 g

27% RDI

Fiber

2.1 g

7% RDI

Salt

6.4 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 4.8 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the buttermilk biscuits

2 cups All-purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Kosher Salt
1 tsp Sugar
6 tbsp Unsalted Butter, cold, cut into small cubes
3/4 cups Buttermilk, cold
1 1/2 tbsp Buttermilk, additional as needed (1–2 tbsp)
Some Flour, for dusting

For the sausage gravy

1 lb Pork Breakfast Sausage, crumbled
1/4 cups All-purpose Flour
2 1/2 cups Whole Milk
1/2 cups Whole Milk, as needed for desired thickness (up to 0.5 cup)
3/4 tsp Kosher Salt, to taste
1 tsp Pepper (Black), freshly ground; plus more to taste

Biscuits and Gravy

Method

Heat the oven

Make the biscuit dough

Cut the biscuits

Bake and brown

Finish the gravy

Serve warm

Ingredients

Method

For the buttermilk biscuits

For the sausage gravy

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the buttermilk biscuits

For the sausage gravy

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