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BEST Biscuits and Gravy Recipe
4.8 from 42 votes

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!

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Calories: 827 kcal
Course: Main Course, Breakfast, Dinner, Brunch
Cuisine: American

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 butter cut into small cubes, cold unsalted
  • 4 tablespoons shortening
  • 3/4 cup buttermilk
  • 2 tablespoons butter melted, salted
sausage gravy
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons shallot finely diced
  • 1 garlic minced, clove
  • 6 ounces pork sausage breakfast
  • 3 tablespoons butter unsalted
  • 2 1/2 tablespoons all-purpose flour
  • 1 1/3 cups milk whole
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tbsp chives optional, sliced

Instructions

biscuits
    Cup of Yum
  1. Preheat oven to 400˚F. Place flour, baking powder, baking soda, and salt in a mixing bowl and whisk together.
  2. Add butter and shortening to flour mixture.
  3. Cut into the dry mixture, until a coarse mealy texture forms.
  4. Stir in buttermilk until just incorporated and turn mixture out onto a clean and lightly floured surface.
  5. Knead until a dough just comes together, make sure not to overwork.
  6. Form a square with the dough and cut in half.
  7. Stack one half of the dough on top of the other and roll until about 1 inch thick.
  8. Cut dough again in half, stack atop one another and roll into a 1 inch thick square.
  9. Cut dough into 4 equal pieces.
  10. Place biscuits onto a parchment lined baking sheet.
  11. Brush surface of each biscuit with melted butter.
  12. 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
  1. Pour oil into a saucepan and place over medium heat. Add sausage and sauté, breaking it up into small pieces with a wooden spoon.
  2. Once the sausage has browned, about 3 to 4 minutes, remove from heat and set aside. Drain grease from saucepan.
  3. Add butter and melt. Stir in garlic and shallot and sauté for 2 to 3 minutes.
  4. Whisk in the flour and continue to whisk for 2 to 3 minutes to cook out the raw flour taste.
  5. 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.
  6. Stir sausage mixture back into the gravy. Simmer gravy for 2 to 3 minutes and adjust seasonings as needed.
assembly
  1. Split biscuits in half crosswise and place each onto a plate or shallow bowl.
  2. 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
  • Make Ahead and Freezing Instructions
  • Biscuits
  • For the Gravy
  • 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 Information

Calories 827kcal (41%) Carbohydrates 58g (19%) Protein 18g (36%) Fat 58g (89%) Saturated Fat 26g (130%) Cholesterol 112mg (37%) Sodium 1407mg (59%) Potassium 340mg (7%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1069IU (21%) Vitamin C 1mg (1%) Calcium 300mg (30%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 827

% Daily Value*

Calories 827kcal 41%
Carbohydrates 58g 19%
Protein 18g 36%
Fat 58g 89%
Saturated Fat 26g 130%
Cholesterol 112mg 37%
Sodium 1407mg 59%
Potassium 340mg 7%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 1069IU 21%
Vitamin C 1mg 1%
Calcium 300mg 30%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.