Scratch Biscuits and Sausage Gravy

Scratch Biscuits and Sausage Gravy

It is hard to beat a flaky homemade biscuit smothered in creamy sausage gravy. It is one of the greatest comfort foods of all time. This recipe is a family favorite in my house.

The key to making a great biscuit is to not overwork the dough. It doesn’t have to be kneaded, just pressed and folded a few times before being cut into biscuits. Let's get started!

What You'll Need

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
½ teaspoon sugar
8 tablespoons butter, cubed plus 1 T melted
¾ cup whole milk


The Recipe

1.Preheat the oven to 425 degrees.

2.Mix the dry ingredients in a large mixing bowl and then cut in the butter with a fork or a pastry knife.

3.Work the butter into the dry ingredients until the mixture starts to resemble corn meal a bit. It is okay to leave a few larger pieces of butter.

4.Add the milk slowly, stirring until the dough comes together.

5.Turn the dough ball out on a floured surface and press out until it is about an inch and a half thick.

6.Fold the dough over on itself two times and then press it back down to that same thickness.

7.Let the dough rest for a moment while preheating a cast iron skillet in the oven.

8.Once the dough has rested and the skillet is hot, cut the biscuits into the desired size.

9.Add the melted butter to the skillet and brush the tops of the biscuits with some of the excess.

10.Place the biscuits in the skillet making sure that the sides are touching and cook for about 12 minutes until they are golden brown and flaky


Now onto the gravy. It can be a little tricky in the first few steps. It is crucial that the roux is mixed well in order to avoid lumpy gravy.  

What You'll Need

1 package of sugar-free pork breakfast sausage
3 tablespoons oil
6 tablespoons AP flour
2 cups milk
1 cup hot water

The Recipe

1.Brown the sausage in a heavy bottomed pot.

2.Once the sausage is nice and brown, add the cooking oil.

3.Stir in the flour making sure to break up all of the clumps. This forms the roux. Let the roux cook for a few minutes, stirring frequently.

4.Slowly add the milk to the roux, stirring constantly.

5.Add in the hot water and continue to stir. Once the gravy comes to a boil it will start to thicken. Let it cook and continue to thicken for about ten minutes.

6.Season with salt and fresh cracked pepper to taste and enjoy with the fresh flaky biscuits.