Biscuits and Gravy
Biscuits and Gravy is the ultimate comfort food dish! Tender and flaky homemade biscuits are topped with creamy sausage gravy. This is such a simple recipe that is full of rich and nostalgic flavors, you've got to try it!
Servings: 6 servings
Ingredients
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
- 1 cup buttermilk
- Â additional melted butter for brushing
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
Instructions
Biscuits
- Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, whisk together your flour, baking powder, and salt.
- Using a cheese grater, grate the cold butter into the flour mixture. Use a pastry cutter or the back of a fork to "cut" the butter into the flour.
- Once the butter is incorporated add the buttermilk. Use a pastry cutter or fork to mix the buttermilk into the dough. Stop mixing just before it all comes together. The dough should be shaggy and crumbly at this point.
- Dump the dough onto a floured surface and knead the dough with your hands to bring it together. Be careful not to overwork the dough or handle it too much because you want the butter to stay as cold as possible.
- Roll the dough out on the floured surface until 1 inch thick. Using a 3-inch biscuit cutter or cup, cut the biscuits. Gather the dough scraps and form them into a ball. Roll out the dough again and repeat the cutting process until all your dough is used up.
- Place the biscuits onto the prepared sheet pan, spaced 1 inch apart.
- Brush melted butter on top of each biscuit.
- Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.
- Transfer the biscuits to a cooling rack while you prepare the gravy.
Gravy
- Heat a large nonstick pan over medium heat. Add the sausage and cook until no longer pink and lightly browned, about 5 minutes.
- Sprinkle the flour, salt, pepper, and Italian seasoning if using over the cooked sausage. Stir and cook for 1 minute until the flour is absorbed.
- Slowly whisk in the half and half, then turn up the heat to medium-high to bring it to a boil.
- Reduce heat to a rapid simmer, cook, and stir occasionally until the sauce is thickened and can coat the back of a spoon, about 5 minutes. You can add more half and half or milk if your sauce is too thick. Just add the milk 1 tablespoon at a time until you reach the desired consistency.
- Whisk the butter into the gravy. This gives it a rich velvety finish!
- Taste the gravy and season with more salt and pepper if needed.
- Split the biscuits in half and serve sausage gravy on top.
Video
Notes
Originally Posted January 27, 2023
Updated April 20, 2023
Nutrition
Serving: 1biscuit | Calories: 802kcal | Carbohydrates: 49g | Protein: 22g | Fat: 58g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1238mg | Potassium: 759mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1224IU | Vitamin C: 2mg | Calcium: 319mg | Iron: 4mg
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