Biscuits and Gravy

Biscuits and Gravy is a simple recipe buttery, flaky, homemade biscuits and a savory three-ingredient sausage gravy. A classic, hearty, and timeless breakfast combination and perfect served alongside a Vanilla Fruit Salad!

This is the best biscuits and gravy recipe and is shockingly simple to make. This entire breakfast can be made from scratch with ingredients you probably already have in your pantry! Read on to learn how!

Classic Biscuits and Gravy are a hearty, staple breakfast food, and while there are plenty of pre-made options available in the stores, everyone can learn how to make biscuits and gravy at home. The best part is that this sausage gravy and biscuits recipe requires no fancy or unusual ingredients. The biscuits can be made with ingredients I would bet you already have in your pantry (flour, baking powder, sugar, salt, butter, and milk) and this sausage gravy recipe needs just three ingredients!

I started with my all-time favorite easy biscuit recipe for buttery soft biscuits with plenty of flaky layers. These biscuits are so simple to make, just be sure that you don’t overwork the dough when handling it or your biscuits will come out tough.

Sure, you could pop open a tube of pre-made biscuits from the store instead of making them from scratch, but nothing really compares to homemade biscuits and gravy.

BISCUITS
GRAVY

INSTRUCTIONS

BISCUITS
  1. For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.
  2. Preheat your oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
  3. Combine flour, baking powder, sugar, and salt in a large bowl and mix well.
  4. Remove your butter from the freezer and cut it into your flour mixture using a pastry cutter until the mixture resembles coarse crumbs.

  5. Add the cold milk to the flour mixture and use a spoon to stir until just combined (don’t over-mix, you don’t want to overwork this dough)

    1. Transfer the biscuit dough to a clean, well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
    2. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough (this will help give your biscuits flaky layers).
    3. Use your hands to gently flatten the dough to 1″ thick.
    4. Press a 2 3/4″ wide biscuit cutter straight down into the dough (making close cuts) and drop the biscuit onto your prepared baking sheet.
    5. Repeat until you have gotten as many biscuits as possible and place less than 1/2″ apart on baking sheet.
    6. Once you have cut as many biscuits as possible out of the dough, gently re-work the dough to cut out another biscuit or two until you have at least 7 biscuits.
    7. Transfer to the oven and bake on 425F for 10-12 minutes or until tops are beginning to just turn lightly golden brown.
    8. Prepare your gravy while the biscuits are baking.

    GRAVY
    1. Place sausage in a saucepan and turn heat to medium-high. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.

    2. Sprinkle the 1/4 cup of flour evenly over the sausage crumbles and cook a minute longer until the flour is absorbed.
    3. Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
    4. Cook, stirring, until mixture is thickened.
    5. Once biscuits are finished baking, slice in half, pour gravy over biscuits, and serve!
    NUTRITION INFORMATION

    Calories: 506, Fat: 31g, Saturated Fat: 14g, Cholesterol: 83mg, Sodium: 797mg, Potassium: 521mg, Carbohydrates: 38g, Fiber: 1g, Sugar: 7g, Protein: 17g, Vitamin A: 10.8%, Vitamin C: 0.6%, Calcium: 21.6%, Iron: 15.3%