Go Back
Homemade biscuits and gravy with creamy sausage gravy and black pepper on a plate

Homemade Biscuits and Gravy

Tall, flaky buttermilk biscuits topped with a creamy, peppery breakfast sausage gravy.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Biscuits
  • 2 1/2 cups all-purpose flour plus more for dusting
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/2 cup cold unsalted butter (1 stick), cubed
  • 1 cup cold buttermilk plus 1 tablespoon if needed
  • 2 tablespoons melted butter for brushing
Sausage Gravy
  • 1 pound bulk breakfast sausage mild or sage
  • 1 tablespoon butter only if the sausage is lean
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 3/4 to 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt or to taste
  • Pinch of garlic powder or cayenne optional

Equipment

  • baking sheet or 10-inch cast iron skillet
  • Large skillet
  • 2 1/2-inch biscuit cutter
  • whisk

Method
 

  1. Heat the oven to 450°F with a rack in the middle.
  2. Whisk the flour, baking powder, baking soda, sugar, and salt. Cut in the cold butter until pea-sized.
  3. Stir in the buttermilk until just combined. Turn out onto a floured surface, pat to 3/4 inch, fold in thirds, and repeat once.
  4. Pat to 1 inch thick and cut 8 biscuits with a floured cutter, pressing straight down. Place them touching on a baking sheet and brush with melted butter.
  5. Bake 12 to 15 minutes until golden.
  6. While the biscuits bake, brown the sausage 8 to 10 minutes until it reaches 160°F. Do not drain.
  7. Sprinkle the flour over the sausage and stir 1 to 2 minutes. Slowly add the milk, stirring constantly.
  8. Simmer 5 to 8 minutes until thick. Add the pepper and salt to taste.
  9. Split the biscuits, ladle on the gravy, and serve hot.

Notes

Keep the butter and buttermilk cold for the flakiest biscuits.
Do not twist the biscuit cutter.
Gravy thickens as it stands; thin it with milk as needed.
Refrigerate leftover gravy within 2 hours for up to 4 days and reheat to 165°F with a splash of milk.
Freeze unbaked biscuits for up to 3 months and bake from frozen, adding 3 to 5 minutes.