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# The Best Biscuits and Sausage Gravy
- URL: https://opal-trout.pikapod.net/the-best-biscuits-and-sausage-gravy/
- Published: 2025-11-07T16:26:11.000Z
- Updated: 2026-10-25T20:56:47.000Z
- Author: Lindsay
- Tags: Recipes, biscuits and gravy, breakfast, brunch, buttermilk biscuits, comfort food, easy gravy, family favorite, holiday breakfast, homemade biscuits, main dish, pork sausage, quick gravy, roux, sausage gravy, savory, southern breakfast, #Migrated-1792961766483, #wp, #wp-post, #Import 2026-10-25 14:56

## The Best Biscuits and Sausage Gravy

![](https://opal-trout.pikapod.net/content/images/2026/10/biscuits-and-gravy-jpeg-1.jpg)

#### Biscuits

- 2 ½ cups 312 grams all-purpose flour (ideally soft winter wheat)
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- ½ tsp sugar (or honey)
- ¾ cup salted butter (very cold)
- 1 cup + 2 tbsp whole milk (cold)
- 2 tbsp apple cider vinegar

#### Sausage Gravy

- 1 tbsp butter
- 1 lb sage sausage
- ½ tsp black pepper
- ¼ cup flour
- 3 cups whole milk
- 4 tsp maple syrup
- ¼ tsp nutmeg
- 6 tbsp chopped chives (for serving)
1. **Preheat the oven to 425°F** and arrange a rack in the center of the oven. Ready a large cast iron skillet, or line a baking sheet with parchment.
2. **Make the biscuit dough**. If making your own buttermilk, combine the cold milk and apple cider vinegar and let sit at room temperature for 10 minutes. Meanwhile, to a large bowl add the flour, baking powder, baking soda, sea salt and sugar and mix to combine. Grate the super cold butter, then add to the flour mixture. Using your finger tips, a fork, or a pastry cutter, incorporate the butter into the flour until the butter is pea sized. Make a well in the center of the flour and butter mixture, then pour a cup of the buttermilk in. Use a wooden spoon to mix until a shaggy dough is formed. Put the bowl with the dough in it in the freezer for 15 minutes to make sure the butter is still really solid.
3. **Form the biscuits**. Remove the cold biscuit dough from the freezer and turn it out onto a lightly floured surface, like your countertop or a wooden cutting board. Pat the dough into a rectangle about ¾” high, then fold it in thirds, like a letter. Rotate 90° and repeat the patting and folding once more, then pat down one more time to a ¾” rectangle. Using a 3” biscuit cutter, press straight down into the dough and lift straight back up – don’t twist. Gather scraps, gently press them back together and cut remaining biscuits.
4. **Bake the biscuits**. Place the biscuits close together on your baking sheet or cast iron skillet (touching for softer sides, or spaced apart for more crisp sides). Brush the tops of each biscuit with remaining buttermilk, add a little cracked black pepper onto each, then bake at 425°F for 10 minutes. After 10 minutes, increase the heat to 450°F and bake for another 5-10 minutes, or until the biscuits are golden brown on top. Remove and cool for 5 minutes before serving. While the biscuits are baking, make the sausage gravy.
5. **Brown the sausage**. To a large skillet over medium heat, add the butter, then crumble your sausage into the pan in large chunks. Press down on the chunks to increase the surface area that’s touching the pan. When the undersides of the chunks are golden brown, flip and repeat, then use a spatula to break apart into small pieces.
6. **Turn it into gravy**. Add the black pepper and toss with the meat to bloom the spice (30 seconds), then add the flour and toss to coat. Stir and cook for about 2 minutes (this will cook that raw flour taste out), then slowly add your milk a little at a time, stirring constantly as you do and scraping up all the brown bits stuck to the bottom of the pan when you do. As the milk thickens, add a little more, when that little more thickens, add more, etc until all the milk is added. Season with salt, the maple syrup and nutmeg, then simmer on medium low heat for 5-7 minutes, or until thickened and velvety. Taste for seasoning and add more salt (or maple, nutmeg, black pepper if you prefer) to your liking.
7. **Serve**. My husband loves to eat this by cutting a biscuit in half, then spooning a healthy portion of sausage gravy onto the fluffy insides of each. Sprinkle with some chives and devour!
- To get the butter really cold, I put it in the freezer for 15-20 minutes before grating. You can use unsalted butter if you prefer to control the salt a bit more, but I like this balance. :)
- If you want to use store-bought buttermilk instead of making your own, go for it!
- For more protein, try whisking a couple scoops of unflavored/unsweetened collagen into the milk before adding it in! You can also do an unflavored/unsweetened protein powder as well, but it will thicken it up more so you might need to add extra milk. You can also use chicken sausage for a lower fat/higher protein option or serve with eggs! Whatever kind you fancy. :)
- For some fiber, serve with a side of berries – blackberries and raspberries are especially high in fiber, low in calories and low in sugar!

### Micronutrient Highlights

76% vitamin A, 50% vitamin B12, 44% vitamin B2 + calcium, 40% phosphorus, 24% selenium,

BreakfastAmerican