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A plate of flaky biscuits covered generously with creamy white gravy.

Best way to grow to Biscuits and Gravy 5

This recipe provides a simple yet delicious way to prepare classic biscuits and gravy, perfect for a comforting breakfast or brunch. The rich, savory gravy pairs wonderfully with fluffy, homemade biscuits.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cut into small pieces
  • 3/4 cup milk
Gravy
  • 1 pound breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • large bowl
  • whisk
  • baking sheet
  • biscuit cutter
  • large skillet

Method
 

Biscuits
  1. Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs, then stir in milk until a soft dough forms.
  2. Turn the dough out onto a lightly floured surface and knead a few times. Roll or pat the dough to about 1/2-inch thickness and cut into circles using a biscuit cutter or knife. Arrange biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
Gravy
  1. While biscuits are baking, cook breakfast sausage in a large skillet over medium heat, breaking it up with a spoon, until no longer pink. Drain excess grease, leaving about 1 tablespoon in the skillet.
  2. Sprinkle flour over the cooked sausage and stir for 1 minute. Gradually whisk in milk, then bring to a simmer, stirring constantly, until the gravy thickens. Season with salt and pepper.
  3. Serve the hot gravy over warm biscuits.

Notes

For extra flavor, add a pinch of cayenne pepper to the gravy. Leftover biscuits and gravy can be stored in the refrigerator for up to 2 days and reheated gently.