Biscuits and Gravy
A classic comfort food featuring fluffy biscuits topped with rich and savory sausage gravy, perfect for breakfast or brunch.
Ingredients
For the Biscuits
- 2 1/4 cups all-purpose flour (plus more for dusting)
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (cold) Cold butter for flakiness
- 1 cup buttermilk Or substitute with regular milk with vinegar
- 1 tablespoon melted butter for brushing
For the Gravy
- 1 pound breakfast sausage
- 1/3 cup all-purpose flour
- 1/2 teaspoon Kosher salt (more to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried Italian seasoning (optional)
- 2 3/4 cups half and half
- 2 tablespoons butter For extra richness
Instructions
Make the Biscuits
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix 2 1/4 cups flour, baking powder, and salt.
- Cut in the cold butter until the mixture looks like coarse crumbs.
- Stir in the buttermilk until just combined.
- Turn the dough onto a floured surface. Gently knead it a few times and roll it to about 1-inch thick.
- Use a biscuit cutter to cut out biscuits and place them on a baking sheet.
- Brush the tops with melted butter.
- Bake for 12-15 minutes until golden brown.
Make the Gravy
- While the biscuits bake, cook the sausage in a skillet over medium heat until browned.
- Sprinkle in 1/3 cup of flour and stir until combined.
- Add Kosher salt, black pepper, and Italian seasoning if using.
- Slowly stir in the half and half, cooking and stirring until the gravy thickens.
- Remove from heat and stir in the 2 tablespoons of butter for extra richness.
Serve
- Slice open the warm biscuits and ladle the sausage gravy on top. Enjoy!
Notes
Use cold butter for flakier biscuits. Do not overwork the biscuit dough for lighter, fluffier biscuits. Taste the gravy before serving and adjust the seasoning as needed. If desired, add red pepper flakes for a spicy kick.