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Servings: 8
Calories: 522kcal
Equipment
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon sugar
- ¾ teaspoon salt
- ½ cup cold unsalted butter cut into cubes
- 1 cup cold half and half
- ½ tablespoon melted butter for brushing
For the Sausage Gravy:
- 2 tablespoons unsalted butter
- 1 pound breakfast sausage casings removed
- ¼ cup all-purpose flour
- 2 ½ cups milk
- Salt and black pepper to taste
Instructions
Make the Biscuits:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.2 cups all-purpose flour, 1 ½ tablespoons baking powder, 1 teaspoon sugar, ¾ teaspoon salt
- Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Pour in the cold half and half and stir gently until a soft dough forms. Do not overmix.½ cup cold unsalted butter, 1 cup cold half and half
- Turn the dough out onto a floured surface. Fold it a few times, then roll it out to about 1 inch thick. Cut into rounds using a biscuit cutter.
- Place the biscuits on the prepared baking sheet and bake for 12 to 15 minutes, or until golden brown.
- Brush the tops with melted butter and set aside to cool slightly.½ tablespoon melted butter
Make the Sausage Gravy:
- In a large skillet, melt the butter over medium-high heat. Add the sausage and cook, breaking it apart with a spatula, until browned, about 5 minutes.2 tablespoons unsalted butter, 1 pound breakfast sausage
- Reduce the heat to medium. Sprinkle the flour evenly over the sausage and stir for about 3 minutes to coat.¼ cup all-purpose flour
- Slowly pour in the milk while stirring constantly to avoid lumps.2 ½ cups milk
- Add salt and black pepper to taste. Simmer for 5 to 7 minutes, stirring occasionally, until the gravy is thick and creamy.Salt and black pepper
To Serve:
- Split the warm biscuits in half and place them on plates. Spoon the melted butter and the sausage gravy generously over the top.
- Serve immediately and enjoy this comforting Southern breakfast favorite!
Video
[adthrive-in-post-video-player video-id="nhZ5YoQP" upload-date="2025-11-17T09:20:59+00:00" name="Homemade Biscuits and Gravy" description="A warm, filling morning meal that tastes like weekend brunch at home." player-type="default" override-embed="default"]
Notes
Here are my best tips to help you achieve the best flavor and texture out of your homemade biscuits and gravy every time:
Keep everything cold: Cold butter and cold half-and-half are what make the biscuits flaky, so don't let them sit out before you start mixing.
Don't overwork the dough: Mix just until the dough comes together and fold it only a few times, or the biscuits will turn out tough instead of tender.
Press straight down when cutting: Twist your biscuit cutter and the biscuits won't rise as tall because you'll seal the edges.
Cook the flour for the gravy: Let the flour cook off in the sausage fat before adding the milk so the gravy doesn't taste raw or pasty. If the gravy gets too thick, whisk in a little more milk until it reaches the consistency you like.
Flash freeze the biscuits: If you're out of plastic wrap and you need to stack the biscuits, freeze them on a baking sheet for about an hour before transferring them to a container so they don't stick together.
Store separately: Separate biscuits and gravy to prevent soggy biscuits. The biscuits store well on the counter for 3 days or in the fridge for 5 days, and the gravy in the fridge for 2 to 3 days. Both freeze for 3 months and reheat easily.
Nutrition
Calories: 522kcal | Carbohydrates: 33g | Protein: 16g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 962mg | Potassium: 337mg | Fiber: 1g | Sugar: 6g | Vitamin A: 737IU | Vitamin C: 1mg | Calcium: 273mg | Iron: 3mg
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