Sausage Biscuits and Gravy Recipe

Stuff You Need

Biscuits

• 2 cups all‑purpose flour, plus extra for dusting
• 2 tsp baking powder
• 1 tsp Diamond Crystal kosher salt (or ½ tsp Morton kosher salt)
• ½ cup chilled unsalted butter, cut into ½″ pieces, plus 2 Tbsp melted unsalted butter
• ½ cup sour cream, cold
• ½ cup whole milk, cold

Gravy

• 8 oz breakfast sausage, crumbled
• 2 Tbsp unsalted butter
• ¼ cup all‑purpose flour
• 2½ cups whole milk
• Kosher salt, to taste (start with ½ tsp Diamond Crystal or ¼ tsp Morton)
• ½ tsp freshly ground black pepper, plus more to taste

Prep and Preheat

Place a rack in the middle position and preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Make the Biscuit Dough

In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 2 tsp baking powder, and 1 tsp Diamond Crystal kosher salt (or ½ tsp Morton). Cut ½ cup (113 g) chilled unsalted butter into ½″ pieces and work into the flour with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Stir in ½ cup (120 g) sour cream and ½ cup (120 mL) cold whole milk until a shaggy dough forms.

Layer and Shape

Turn the dough onto a lightly floured surface and knead gently just to bring it together. Roll out to ¼″ thickness, fold in half, and roll out again to ¼″. Fold and roll a third time to a ¾″-thick round.

Cut and Bake Biscuits

Use a 2¼″ cutter to punch out 12 biscuits, re‑rolling scraps as needed. Place them 1″ apart on the prepared sheet.

Bake, rotating halfway, until golden, 10–12 minutes. Brush each with 2 Tbsp melted unsalted butter.

Cook the Sausage Gravy

While the biscuits bake, heat a medium saucepan over medium. Add 8 oz (225 g) crumbled breakfast sausage and cook until browned, 5–8 minutes.

Transfer sausage to a bowl, leaving drippings in the pan. Add 2 Tbsp (28 g) butter and melt.

Whisk in ¼ cup (31 g) flour and cook, whisking constantly, until bubbly but pale, about 2 minutes.

Slowly whisk in 2½ cups (600 mL) whole milk. Reduce heat to medium‑low and cook, whisking, until thickened, 8–10 minutes.

Stir in the reserved sausage and season with kosher salt and freshly ground black pepper to taste.

Serve

Split the warm biscuits and ladle the sausage gravy over them. Serve immediately.

Sausage Biscuits and Gravy

These biscuits and gravy are rich and hearty, with flaky, buttery biscuits smothered in a creamy sausage gravy. The peppery, savory sauce pairs perfectly with the tender, sour cream biscuits.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Ingredients

Biscuits

• 2  cups all‑purpose flour plus extra for dusting
• 2  tsp baking powder
• 1  tsp Diamond Crystal kosher salt or ½ tsp Morton kosher salt
• ½  cup chilled unsalted butter cut into ½″ pieces, plus 2 Tbsp melted unsalted butter
• ½  cup sour cream cold
• ½  cup whole milk cold

Gravy

• 8  oz breakfast sausage crumbled
• 2  Tbsp unsalted butter
• ¼  cup all‑purpose flour
• 2½  cups whole milk
• Kosher salt to taste (start with ½ tsp Diamond Crystal or ¼ tsp Morton)
• ½  tsp freshly ground black pepper plus more to taste

Instructions

• Preheat to 425°F; line baking sheet.
• Whisk flour, baking powder, and salt; cut in butter; stir in sour cream and milk for dough.
• Roll and fold dough three times; cut 12 biscuits; bake 10–12 min; brush with butter.
• Brown sausage 5–8 min; whisk in butter and flour 2 min; add milk and cook 8–10 min; season.
• Split biscuits; spoon gravy over top; serve.