Homemade Biscuits and Sausage Gravy Recipe
This Homemade Biscuits and Gravy recipe is a timeless comfort food favorite! Flaky, golden biscuits are topped with rich, creamy sausage gravy for a hearty, satisfying breakfast that’s full of classic flavor.
Ingredients
Buttermilk Biscuits (you can also use store bought biscuits)
- 2 1/2 cups (313 g) All Purpose Flour, (If using White Lily Flour, no need to use cake flour, just use 3 1/2 cups)
- 1 cup (125 g) Cake Flour
- 1 tbsp (15 g) Baking Powder
- ½ tsp Baking Soda
- 2 tbsps (25 g) Sugar
- 1 1/2 tsp Kosher Salt
- 1 cup (227 g) Salted Butter, (cold)
- ¾ cup (180 g) Buttermilk, (cold)
- 1/3 cup (80 g) Heavy Cream, (cold)
- 1 Egg, (for egg wash)
- 1 tbsp (15 g) Heavy Cream, (for egg wash)
White Pepper Gravy
- 1 lb Ground Breakfast Sausage
- 1 clove Garlic, (diced)
- 1 tsp Cajun Seasoning
- 4 sprigs Thyme, (stems removed, about 1 tbsp of the thyme leaves)
- 1 tbsp Fresh Rosemary, (chopped)
- 1/8 tsp Nutmeg
- 4 tbsp (56 g) Butter
- 4 tbsp (31 g) All Purpose Flour
- 2 cups (480 g) Milk
- 1 cup (240 g) Chicken Broth, (you can also use 1 cup of water and 1 tsp of chicken bouillon paste)
- 1 tbsp Black Pepper
- Kosher Salt, (to taste)
Instructions
Make the Biscuits:
- (If using store bought biscuits, skip to step to the "make the gravy" section) Preheat the oven to 450 degrees F.
- Mix together the dry ingredients in a large mixing bowl - all-purpose flour, cake flour, sugar, baking powder, baking soda, sugar, and kosher salt. 2 1/2 cups All Purpose Flour 1 cup Cake Flour 1 tbsp Baking Powder ½ tsp Baking Soda 2 tbsps Sugar 1 1/2 tsp Kosher Salt
- Cut the butter into small cubes OR Grate the butter with a box grater and add it to the flour mixture. Pinch and turn the butter into the flour together until pea sized morsels form. (when you can squeeze everything together and it holds shape in your hand, you're ready to proceed) You can also use a pastry cutter or food processor to do this. 1 cup Salted Butter
- Create a well in the center of the mixture, then pour in cold buttermilk and heavy cream. Mix together until a shaggy crumbly dough with coarse crumbs forms. The dough may seem very crumbly, do not add more buttermilk/cream! ¾ cup Buttermilk 1/3 cup Heavy Cream
- Remove biscuit dough from the bowl and turn the dough out onto lightly floured work surface. Gently work and pat the dough until the dough is no longer crumbly. Use your hands to press the pieces together and then use a rolling pin to flatten dough until it’s 1 inch thick.
- Shape dough into a square and cut the dough into 4 pieces and place on top of each other. Repeat this 3 times. (this creates those flaky layers!) Press a 2 3/4 inch round biscuit cutter into the dough in one motion. Press down, then pull up - do not twist and turn, this disturbs the flaky layers. Fold any excess dough back together and repeat until all of the biscuit dough is used, about 8-10 biscuits.
- Place biscuits onto a parchment paper lined baking sheet. Add to the freezer and freeze for 20 minutes.
- In a small bowl, whisk together an egg and 1 tbsp of heavy cream. This will be for the egg wash. 1 Egg 1 tbsp Heavy Cream
- Brush the tops of the biscuits with the egg wash, liberally, and bake in the oven for 18-22 minutes on the middle rack, until golden brown. Fresh out of the oven, brush the warm biscuits with melted butter and serve.
Make the Gravy:
- Add ground breakfast sausage to a pan over medium low heat. Cook for 5-7 minutes, until no longer pink. 1 lb Ground Breakfast Sausage
- Add garlic, Cajun seasoning, thyme, sage, rosemary, and nutmeg and continue to cook until fragrant, about 3-4 minutes. Season with salt and pepper. 1 clove Garlic 1 tsp Cajun Seasoning 4 sprigs Thyme 1 tbsp Fresh Rosemary 1 tbsp Black Pepper Kosher Salt 1/8 tsp Nutmeg
- Melt butter in the pan and then add flour. Stir together constantly until a paste begins to form, about 3 minutes so that you can cook off the flour taste. Slowly pour in milk and chicken broth and continue to whisk together. 4 tbsp Butter 4 tbsp All Purpose Flour 2 cups Milk 1 cup Chicken Broth
- Simmer on low for 5-10 minutes, until desired consistency is reached. Taste for salt and adjust as needed. (If your gravy has become too thick, add an additional splash of milk)
- Pour gravy over the biscuits.
Video
Notes
- Keep everything cold when making biscuits! Cold butter and cold buttermilk are what create those flaky, layered biscuits. If the butter melts too soon, you’ll lose that flaky texture. This is also why you must freeze the biscuits before baking them!
- The dough should look a little shaggy and imperfect, that’s exactly what you want. Avoid overmixing to reach a perfect dough. That will lead to tough biscuits instead of soft, tender ones!
- Folding and stacking the dough a few times creates those beautiful, flaky layers. It might seem like an extra step, but it makes a huge difference in the final result.
- Once you add the liquid to your roux, keep whisking to prevent lumps and ensure a smooth, creamy texture. Low and slow heat is your best friend here!
- Season as you go. Between the sausage, broth, and butter, flavors build quickly. Taste the sausage gravy and adjust the salt and pepper at the end so everything is perfectly balanced.
Nutrition
Calories: 1007kcal, Carbohydrates: 70g, Protein: 26g, Fat: 69g, Saturated Fat: 37g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Trans Fat: 2g, Cholesterol: 215mg, Sodium: 1893mg, Potassium: 505mg, Fiber: 3g, Sugar: 10g, Vitamin A: 1900IU, Vitamin C: 2mg, Calcium: 308mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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