Homemade Biscuits and Gravy
How to make biscuits and gravy with just a few simple ingredients. I've been making this easy recipe for 20 years! It's the perfect comfort food.
Servings: 6
Equipment
- medium bowl I love these because they have lids and double as serving bowls.
- parchment paper The precut pieces are easy to use and cut as needed.
- kitchen towel I love the off-white color of these kitchen towels. They wash up great and are even large enough to cover full sheet pans.
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup butter frozen
- 3/4 cup whole milk
For the Sausage Gravy
- 1 pound pork breakfast sausage (such as Jimmy Dean's)
- 1/2 cup all-purpose flour
- 4 cups milk (I use 2% or whole)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- additional salt and pepper to taste
Instructions
For the Biscuits
- Preheat oven to 475 degrees. In a medium bowl, whisk together the flour, baking powder, sugar, salt, and cream of tartar.
- Use a cheese grater to grate the butter into the bowl on the largest holes of your box grater or use a pastry cutter. Stir butter into flour mixture. Stir until the butter is broken up and the mixture is well combined.
- Add the milk and stir until just combined – do not over-mix. Pat dough on a floured surface until it’s 3/4 inch thick. Cut into biscuits using a biscuit cutter.
- Place on an ungreased baking sheet. Bake for 8 to 10 minutes until golden brown.
- Makes 10 biscuits.
For the Sausage Gravy
- In a large cast iron skillet (or other large skillet), add the sausage and cook over medium to medium-high heat until the sausage is cooked through and no longer pink, 8-10 minutes. Use a wooden spoon or spatula to break up the meat into small chunks as needed. Do NOT drain the grease that the sausage made while cooking.
- Use your spoon to spread the sausage out into an even layer on the bottom of the pan.
- Sprinkle the flour over the top of the sausage and then stir well to combine. Let the flour and sausage cook for 1-2 minutes, stir often.
- Whisk the milk slowly into the sausage and flour mixture. Continue whisking until the gravy starts to simmer, about 5 minutes.
- Keep stirring and let the gravy cook while at a low simmer for an additional 1-3 minutes, until it thickens.
- Serve the hot gravy over the hot cooked biscuits with additional salt and pepper to taste.
Video
Notes
- This recipe makes the best biscuits! And you need to try this buttermilk biscuit recipe, too. Take a look at them both and see which you'd like to make. I make them both often. The one I have shared here is a little easier because you don't have to have buttermilk on hand to make it.
- After you add the milk to the sausage, you have to sit and stir for a long while so that the milk doesn't burn and stick to the bottom of the pan. This is a great job for little helpers with some supervision.
- You can use just about any kind or flavor of breakfast sausage that you like. I love using hot or maple sausage as well as the traditional.
- I like to use a cast iron skillet for this recipe, and I also think whole milk makes the gravy rich and creamy.
Nutrition
Serving: 1 of 6 servings | Calories: 696kcal | Carbohydrates: 56g | Protein: 23g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1347mg | Potassium: 581mg | Fiber: 1g | Sugar: 15g | Vitamin A: 843IU | Vitamin C: 1mg | Calcium: 414mg | Iron: 4mg
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