BEST Biscuits and Gravy Recipe
The very BEST Biscuits and Gravy Recipe you will ever taste! The biscuits are perfectly buttery, soft, with a slightly crisp exterior. They're the perfect vessel to soak up all the rich, creamy and very addicting sausage gravy!
Servings: 4
Calories: 827kcal
Ingredients
biscuits
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 4 tablespoons shortening
- 3/4 cup buttermilk
- 2 tablespoons salted butter melted
sausage gravy
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely diced shallots
- 1 garlic clove minced
- 6 ounces breakfast pork sausage
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons all purpose flour
- 1 1/3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tbsp sliced chives optional
Instructions
biscuits
- Preheat oven to 400˚F. Place flour, baking powder, baking soda, and salt in a mixing bowl and whisk together.
- Add butter and shortening to flour mixture.
- Cut into the dry mixture, until a coarse mealy texture forms.
- Stir in buttermilk until just incorporated and turn mixture out onto a clean and lightly floured surface.
- Knead until a dough just comes together, make sure not to overwork.
- Form a square with the dough and cut in half.
- Stack one half of the dough on top of the other and roll until about 1 inch thick.
- Cut dough again in half, stack atop one another and roll into a 1 inch thick square.
- Cut dough into 4 equal pieces.
- Place biscuits onto a parchment lined baking sheet.
- Brush surface of each biscuit with melted butter.
- Place in the oven and bake for 20 to 25 minutes or until biscuits have risen and are golden brown. Set aside and allow biscuits to cool slightly, about 5 to 7 minutes.
sausage gravy
- Pour oil into a saucepan and place over medium heat. Add sausage and sauté, breaking it up into small pieces with a wooden spoon.
- Once the sausage has browned, about 3 to 4 minutes, remove from heat and set aside. Drain grease from saucepan.
- Add butter and melt. Stir in garlic and shallot and sauté for 2 to 3 minutes.
- Whisk in the flour and continue to whisk for 2 to 3 minutes to cook out the raw flour taste.
- Whisk in the milk until no lumps remain. Season with salt and pepper. Lower heat to medium and continue to stir until gravy thickens, about 4 to 5 minutes.
- Stir sausage mixture back into the gravy. Simmer gravy for 2 to 3 minutes and adjust seasonings as needed.
assembly
- Split biscuits in half crosswise and place each onto a plate or shallow bowl.
- Top each serving with a generous ladle of sausage gravy. Finish with a sprinkle of chives and black pepper. Serve.
Notes
Tips and Tricks for Success
- When you are making the biscuits, be sure not to over-knead your dough. The biscuits will become dense and tough.
- It is best to stick with whole milk (or even cream for an extra indulgent gravy) for this recipe, but if you cannot have dairy, you can use milk alternatives such as almond or oat milk. The flavor will vary slightly.
- If you don't want to use sausage in your gravy you can substitute with mushrooms for a vegetarian version, bacon, or ground turkey for a lighter version.
- It is best to serve this dish when everything is warm! The fluffy biscuits will soak up the delicious creamy sausage gravy better when they are fresh.
- You can bake them ahead of time and store them in an airtight container for up to three days. When you are ready to serve, just pop them into the microwave for about 30 seconds to warm up.
- To freeze the biscuits: Place the uncooked biscuits onto a baking sheet as if they were going into the oven. Place them in the freezer until full frozen (about 2 or 3 hours), then transfer to an airtight bag such as a ziplock and store in the freezer for up to three months. Then bake when you are ready to use!
- Make the gravy ahead of time and store in an airtight container in the refrigerator for up to three days. When you are ready to serve, reheat on the stove until warmed all the way through.
- To freeze the gravy: Make gravy and let it come to room temperature. Place in an airtight container in the freezer for up to three months. When you are ready to reheat, place the gravy on the counter for 6 hours to thaw. Then reheat on the stove until warmed through.
Nutrition
Calories: 827kcal | Carbohydrates: 58g | Protein: 18g | Fat: 58g | Saturated Fat: 26g | Cholesterol: 112mg | Sodium: 1407mg | Potassium: 340mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1069IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 4mg