Flaky Buttery Biscuits Gravy (Print Version)

Flaky buttery biscuits paired with a rich, peppery sausage sauce for a comforting Southern breakfast classic.

# What You Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk

→ Sausage Gravy

08 - 1 pound breakfast sausage, crumbled
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper, plus more to taste
12 - 1/4 teaspoon salt, adjust to taste
13 - Pinch of cayenne pepper, optional

# How To Make It:

01 - Preheat oven to 450°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - Incorporate cold cubed butter into the dry mixture using a pastry cutter or fingertips until it resembles coarse crumbs.
04 - Pour in cold buttermilk and stir gently just until incorporated; avoid overmixing.
05 - Turn dough onto a lightly floured surface. Gently pat to 1-inch thickness, fold over 2 to 3 times, then pat again to 1-inch thickness.
06 - Cut out biscuits using a 2.5-inch biscuit cutter. Reshape scraps as needed. Place biscuits close together on the prepared baking sheet.
07 - Bake for 12 to 15 minutes until golden brown. Remove from oven and allow to cool slightly.
08 - While biscuits bake, cook sausage in a large skillet over medium heat, breaking it up until browned and cooked through.
09 - Sprinkle flour over the cooked sausage and stir for 1 to 2 minutes until flour is absorbed.
10 - Gradually add whole milk, stirring constantly to prevent lumps. Bring to a gentle simmer.
11 - Add black pepper, salt, and cayenne pepper if using. Cook for 5 to 7 minutes until gravy thickens, stirring occasionally. Adjust seasoning to taste.
12 - Split the warm biscuits and generously spoon hot sausage gravy over the top. Serve immediately.

# Expert Advice:

01 -
  • Biscuits that shatter when you bite them, then soak up gravy like they were made for exactly this purpose.
  • The sausage gravy comes together faster than you'd expect, turning a pantry staple into something that feels special.
  • Once you nail the fold technique, you'll make these whenever you want to impress someone at breakfast without much fuss.
02 -
  • Cold butter and cold buttermilk aren't optional—they're what separate flaky biscuits from dense hockey pucks, so chill everything beforehand.
  • Constant stirring when adding milk prevents lumps in the gravy, and lumps will haunt you, so don't skip this step no matter how impatient you are.
03 -
  • Handle the biscuit dough as little as possible because your warm hands are the enemy of flakiness, so work quickly and trust the folding over endless kneading.
  • Toast a pinch of dried sage or thyme in the sausage before adding flour to add an herbal depth that makes people ask what you did differently.
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