Biscuits and gravy – Myrecipes1

Here is a recipe for Biscuits and Gravy – specifically, Sausage Gravy served over flaky buttermilk biscuits.

This is the classic Southern “comfort breakfast.” It is rich, peppery, and surprisingly simple to make. The key to great gravy is the “5-5-5” rule: 5 minutes to brown, 5 minutes to whisk, and 5 minutes to simmer.

I have broken this down into two parts: the Biscuits (with a shortcut) and the Gravy.

Part 1: The Biscuits (2 Options)

Option A: From Scratch (Flaky & Buttery)
*Yields 8-10 biscuits*

2 cups All-Purpose Flour
1 tbsp Baking Powder
1 tsp Salt
1 tsp Sugar
1/2 cup Cold Butter (1 stick), cut into small cubes
3/4 cup Cold Buttermilk

Whisk the flour, baking powder, salt, and sugar together in a bowl.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with pea-sized butter bits.
Add the cold buttermilk and stir until just combined (do not overmix).
Turn onto a floured surface, pat dough to 1-inch thickness, and cut with a biscuit cutter.
Bake at 425°F (220°C) for 12-15 minutes until golden.

Option B: The Shortcut

Buy a can of refrigerated buttermilk biscuits (like Pillsbury Grands) or frozen pre-baked biscuits.
Pro Tip: If using canned, brush the tops with melted butter before baking to fake that “homemade” look.

Part 2: The Sausage Gravy (The Star)

*Serves 4-6*

The 6 Ingredients (Closer to 5, if you count the milk)

1 lb Breakfast Sausage (pork, regular or spicy)
1/4 cup All-Purpose Flour
2 1/2 cups Whole Milk (cold)
1/2 tsp Salt (or to taste)
1 tsp Black Pepper (coarse ground is best) This is non-negotiable; gravy should be peppery.
(Optional: Pinch of cayenne or red pepper flakes for heat)

The Method

1. Brown the Sausage

In a large skillet or cast-iron pan over medium-high heat, add the sausage.
Break it up with a spoon into small crumbles.
Cook until browned and no longer pink (about 5-7 minutes). Do not drain the fat. The fat is essential for the next step.

2. Add the Flour (Make a Roux)

Reduce heat to medium.
Sprinkle the flour evenly over the cooked sausage.
Stir constantly for 2 minutes. You want the flour to soak up all the fat and cook out the raw taste. The mixture will look dry and pasty—this is correct.

3. Add the Milk

Slowly pour in about 1/2 cup of the cold milk. Whisk vigorously to incorporate. The mixture will seize up and look like glue at first—keep whisking.
Add the remaining milk slowly, continuing to whisk to remove any lumps.

4. Simmer & Thicken

Bring the gravy to a gentle simmer (small bubbles around the edge), then reduce heat to low.
Let it cook for 5-7 minutes, stirring occasionally. It will thicken as it heats.
Note: If it gets too thick, add a splash more milk. If it’s too thin, let it simmer a minute longer.

5. Season

Stir in the salt and the generous amount of black pepper. Taste and adjust.

The Assembly

Split a warm biscuit in half.
Place the bottom half on a plate.
Ladle a generous amount of gravy over the bottom half.
Place the biscuit top on the gravy (or serve it open-faced with the top on the side).
Add an extra crack of black pepper on top.

⚠️ The Most Important Tips

Fat Math: If your sausage is very lean and there isn’t much fat in the pan after cooking, add 1 tablespoon of butter before adding the flour. You need a 1:1 ratio of fat to flour (roughly 1/4 cup fat to 1/4 cup flour).
Don’t use skim milk: Whole milk gives the gravy its signature richness and creamy texture. Anything less may taste thin.
Pepper is key: Southern gravy is defined by black pepper. Don’t be shy.
Make ahead: Gravy will thicken as it sits. Reheat it with a splash of milk to loosen it back up.