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A pan of sausage gravy with a spoon in it and a plate of biscuits sitting next to it.
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Old-Fashioned Biscuits and Gravy

Course Breakfast & Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 biscuits
Calories 466kcal
Author Kristine Underwood

Ingredients

  • 2 cups flour (all-purpose, spooned and leveled)
  • 1 TBS baking powder
  • 2 TBS sugar
  • 1/2 tsp sea salt
  • 1/2 cup salted butter (cold and cubed)
  • 1 1/4 cup heavy cream
  • 1 tsp vanilla extract (optional for savory)
For the sausage gravy
  • 1 pound ground sausage (regular, hot and spicy, or sage)
  • 1/2 yellow onion (chopped, optional—omit for traditional sausage gravy)
  • 1/4 cup flour (all-purpose)
  • 2 cups whole milk (1/2 cup more for thinning if needed)
  • 1/2 tsp sea salt (adjust to taste, depending on the sausage)
  • 1 1/2 tsp black pepper (to taste)

Instructions

  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  • Using a pastry cutter or the back of a fork, cut in cold butter until mixture resembles coarse crumbs.
  • Stir in heavy cream and vanilla (if using) just until combined.
  • Scoop dough into mounds (about 4 tablespoons each) onto the baking sheet.
  • Bake 12–14 minutes, until lightly golden and crispy on top.
While the biscuits are baking, make the gravy
  • In a large cast iron skillet over medium heat, cook the sausage, breaking it up as it cooks.
  • When the sausage is about halfway browned, add the chopped onion and cook until softened through and the sausage is fully cooked.
  • Do not drain the fat. Sprinkle the flour over the sausage and onion mixture and stir to coat.
  • Cook for 1–2 minutes to remove the raw flour taste.
  • Slowly add the milk, stirring constantly to avoid lumps.
  • Simmer for 5–7 minutes until thickened.
  • Season with salt and plenty of black pepper to taste.
Notes
  • Makes 10 biscuits with enough sausage gravy for about 4–5 servings.
  • Use very cold butter for the biscuits.
  • Don’t overmix the biscuit dough it can make them dense.
  • Leave the sausage fat for extra flavor and brown sausage until crispy.
  • Add milk slowly to keep the gravy smooth and lump-free.
  • If the gravy gets too thick, add a splash of milk until it loosens up.
  • Black pepper is key to that classic biscuits and gravy flavor, but make sure not to add it until the end.
Nutrition
Serving: 10 biscuits | Calories: 466kcal | Carbohydrates: 28g | Protein: 12g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 97mg | Sodium: 749mg | Potassium: 260mg | Fiber: 1g | Sugar: 6g | Vitamin A: 836IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 2mg