American
Biscuits and Gravy
Tender, flaky buttermilk biscuits are split open and covered with creamy sausage gravy flecked with black pepper. This is a classic Southern-style American breakfast, hearty and simple from the skillet.
Ingredients
- All-purpose flour1 1/2 cups, divided
- Baking powder2 teaspoons
- Baking soda1/4 teaspoon
- Kosher salt3/4 teaspoon, divided
- Cold unsalted butter4 tablespoons, cubed
- Cold buttermilk1/2 cup plus 1 tablespoon
- Breakfast sausage6 ounces
- Whole milk1 1/2 cups
- Freshly ground black pepper1 teaspoon, plus more to taste
- Cayenne pepper1 pinch, optional
Method
- Heat the oven to 425°F and line a small baking sheet with parchment paper.
- In a bowl, whisk 1 cup flour, baking powder, baking soda, and 1/2 teaspoon kosher salt.
- Cut the cold butter into the flour mixture with your fingertips or a pastry cutter until the pieces are pea-sized and the mixture looks crumbly.
- Pour in the cold buttermilk and stir just until a shaggy dough forms.
- Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick rectangle, fold it in half, and pat it out again; repeat this folding once more for flaky layers.
- Cut out 4 small biscuits with a floured cutter or knife, pressing straight down without twisting, and place them on the prepared baking sheet.
- Bake the biscuits for 12 to 15 minutes, until risen and golden on top.
- While the biscuits bake, cook the breakfast sausage in a skillet over medium heat, breaking it into small crumbles, until browned and cooked through.
- Sprinkle the remaining 1/2 cup flour over the sausage and drippings, stirring constantly for 1 to 2 minutes to cook off the raw flour taste.
- Slowly pour in the whole milk while stirring and scraping the skillet, then bring the gravy to a gentle simmer.
- Cook the gravy for 4 to 6 minutes, stirring often, until thick and creamy.
- Season the gravy with the remaining 1/4 teaspoon kosher salt, black pepper, and cayenne if using.
- Split the warm biscuits in half, place 2 biscuits on each plate, and spoon the hot sausage gravy generously over the top.
Common questions
Can I substitute the buttermilk in biscuits and gravy if I don't have any?
Yes. Use 1/2 cup milk plus 1/2 tablespoon lemon juice or white vinegar, let it sit 5 minutes, then use it like buttermilk. The dough may be slightly less tangy, but the biscuits will still rise well.
How do I time the biscuits and gravy so both are ready together?
Start the biscuits first, then cook the sausage while they bake. The gravy comes together in about 5 to 8 minutes, so it should finish right as the biscuits come out. Keep the gravy warm over low heat.
What are the most common mistakes when making biscuits and gravy?
The biggest mistakes are overmixing the biscuit dough, using warm butter, twisting the cutter, and cooking the sausage over too high heat. For gravy, avoid adding the milk too fast or it can turn lumpy.
How should I store leftover biscuits and gravy?
Store biscuits and gravy separately in airtight containers. Refrigerate the biscuits for up to 3 days and the gravy for up to 4 days. Reheat gravy gently with a splash of milk, and warm biscuits in the oven.
What should I serve with biscuits and gravy?
Serve them hot with extra black pepper on top. They pair well with scrambled eggs, fresh fruit, or roasted potatoes. If you want a fuller brunch, add coffee and a simple green salad or sautéed greens.