Best Biscuits and Gravy Recipe
The best biscuits and gravy recipe that is loaded with all the classic, comforting flavors. Flakey, butter homemade biscuits smothered in a thick and creamy sausage gravy.
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Servings 4 servings
Ingredients
Homemade Biscuits-
- 1 3/4 cups all-purpose flour sifted
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ Tbsp granulated sugar or honey
- 1 ½ tsp salt
- 1 cup very cold or frozen unsalted butter cubed or grated, 1 stick
- 2/3 cup whole milk or buttermilk
Sausage Gravy-
- 1 lb ground sausage mild or hot
- 2 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 1/3 cups whole milk
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- finely chopped greens
Instructions
Making Homemade Biscuits-
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Using a large-holed box grater, grate the very cold butter into the dry ingredients. (Coat the stick of butter in flour before grating to avoid slippery butter while grating.) Toss the butter into the dry ingredients to combine.
- Pour in the buttermilk and mix just until a shaggy dough forms. (Do NOT overmix the dough, you should have a messy dough.)
- Transfer the dough onto a floured surface and gently knead until combined. (Do not overwork the dough, you do not want smooth dough, it's okay if there are some dry spots, and wet spots.)
- With your hands or a rolling pin, flatten the dough into a rectangle, about 3/4 inches thick.
- Fold one side of the rectangle dough into the center, then top with the other side. Turn the dough and roll the dough out again into a 3/4-inch-thick rectangle and repeat the folding again.
- Do the folding method no more than 2-3 times. Finally, after the last fold, roll out the dough into a rectangle again, 3/4 inches thick.
- Using a biscuit cutter, press straight down into the dough to cut out round biscuits. Make your cuts close together to get as many biscuits as possible. (Avoid twisting the cutter, spinning it can seal the edges and prevent the layers from rising.)
- Gather the leftover biscuits dough and gently press it together and pat it out to be ¾ inches thick. Cut out as many additional biscuits as you can.
- Gently add the biscuits onto the lined baking sheet, spacing them slightly apart. Brush the tops with egg wash or milk. (Brushing them helps them brown up, but this is optional.)
- Bake at 425°F for 18-20 minutes, until the biscuits are puffed and the tops are golden.
- *If you are using store-bought premade biscuits, follow the package instructions to bake.
- While the biscuits are baking prepare the sausage gravy.
Preparing the Sausage Gravy-
- Heat a large skillet on medium high heat. Add ground sausage to the skillet and sauté for 4-5 minutes, breaking apart as it cooks.
- Once the sausage is cooked through, add butter and melt. Once melted, mix in flour until well incorporated.
- Pour in the whole milk, salt, pepper, garlic powder, and paprika and mix. Bring to a simmer on medium heat and allow the sauce to thicken.
- When the sauce has thickened, remove from the heat and top with freshly chopped greens. (Taste and adjust seasonings if desired.)
- Assemble Biscuits and Gravy-
- Once the biscuits are golden, remove from the oven and allow it to cool for about 5 minutes.
- Add 1-2 biscuits onto your plate and pour some sausage gravy over the biscuits. Top with freshly chopped greens, red pepper flakes(optional), and ground black pepper.
- Serve immediately with desired sides.