Biscuits and Gravy

Name: Biscuits and Gravy
Total time: 25 min
Yield: 4 servings
Ingredients: 240 g all-purpose flour; 1 tbsp Baking powder; 0.5 tsp Fine salt; 1 tsp Sugar; 85 g Unsalted butter; 180 ml Whole milk; 450 g pork breakfast sausage meat; 30 g all-purpose flour; 480 ml Whole milk; 0.5 tsp Fine salt; 1 tsp Ground black pepper; 1 pinch Cayenne pepper

25 min · 16 min active · makes ~1.5 kg · Medium

Buttery biscuits topped with creamy pork sausage gravy. Serves 4. Made with all-purpose flour, whole milk, and breakfast sausage.

See more →

Biscuits and Gravy

Buttery biscuits topped with creamy pork sausage gravy. Serves 4. Made with all-purpose flour, whole milk, and breakfast sausage.

See more →

TOTAL TIME

25 min

ACTIVE TIME

16 min

QUANTITY

~1.5 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/9

Tools0/11

Ingredients

0/9 gathered · 4 servings

270g

1tbsp

1tsp

85g

660ml

450g

1tsp

1pinch

#	Quantity	Notes	State
1	270g	—	—
2	1tbsp	—	—
3	1tsp	—	—
4	1tsp	—	—
5	85g	—	—
6	660ml	—	—
7	450g	—	—
8	1tsp	—	—
9	1pinch	—	—

Tools

11 items

Serveware

1 item

Procedure

31 steps

1 of 31

Set the oven to 220 °C and allow it to come fully up to temperature.

220°C

⏱ 10 min

2 of 31

Measure the flour into a large mixing bowl.

All-purpose flour · 240 g

⏱ 5s

ResultAll-purpose flour

3 of 31

Add the baking powder to the bowl.

Baking powder · 1 tbsp

⏱ 5s

ResultAll-purpose flour and baking powder

4 of 31

Add the salt to the bowl.

Fine salt · 0.5 tsp

⏱ 5s

ResultAll-purpose flour and baking powder and fine salt

5 of 31

Add the sugar to the bowl.

Sugar · 1 tsp

⏱ 5s

ResultAll-purpose flour mixture

6 of 31

Whisk the dry ingredients together until evenly combined.

⏱ 20s

ResultSeasoned flour mixture

7 of 31

Add the cold butter, cut into small cubes, to the flour mixture.

Unsalted butter · 85 g

⏱ 5s

ResultSeasoned flour mixture and unsalted butter

8 of 31

Rub the butter into the flour between your fingertips, lifting and crumbling, until the mixture resembles coarse, uneven breadcrumbs with some pea-sized pieces remaining.

⏱ 1 min 30s

ResultCoarse crumb mixture

9 of 31

Pour the cold milk into the bowl all at once.

Whole milk · 180 ml

⏱ 5s

ResultCoarse crumb mixture and whole milk

10 of 31

Stir with a wooden spoon just until the dough comes together in a rough, shaggy mass — stop as soon as no dry flour remains.

⏱ 20s

ResultShaggy biscuit dough

11 of 31

Turn the dough out onto a lightly floured work surface.

Shaggy biscuit dough · step 10

⏱ 5s

ResultShaggy biscuit dough

12 of 31

Pat and fold the dough gently four or five times — just enough to bring it together into a smooth, cohesive mass; do not overwork it.

⏱ 30s

ResultSmooth biscuit dough

13 of 31

Press the dough out with the flat of your hand to an even thickness of about 2.5 cm.

⏱ 15s

ResultBiscuit dough round

14 of 31

Press a round cutter straight down through the dough without twisting and lift straight up, cutting 8 rounds as close together as possible; press the scraps together and cut any remaining rounds.

Into 8 equal portions

⏱ 30s

ResultBiscuit rounds

15 of 31

Lift the biscuit rounds onto an ungreased baking tray, placing them so their sides just touch.

Biscuit rounds · step 14

⏱ 20s

ResultBiscuit rounds

16 of 31

Slide the baking tray into the oven.

⏱ 10s

ResultBiscuit rounds

17 of 31

Bake until the biscuits are risen and deep golden on top, about 13 minutes.

220°C

⏱ 13 min

ResultBaked biscuits

18 of 31

Using oven gloves, pull the tray from the oven and set it aside while you finish the gravy.

⏱ 10s

ResultBaked biscuits

19 of 31

Lift the biscuits from the tray onto serving plates, two biscuits per plate.

Baked biscuits · step 18

⏱ 15s

ResultBaked biscuits

20 of 31

Crumble the sausage meat into a large frying pan in rough, uneven pieces.

Pork breakfast sausage meat · 450 g

⏱ 5s

ResultPork breakfast sausage meat

21 of 31

Cook over a medium-high heat, breaking the meat up further with a wooden spoon and turning it occasionally, until deeply browned all over and cooked through, about 8 minutes.

⏱ 8 min

ResultBrowned sausage

22 of 31

Sprinkle the flour evenly over the browned sausage in the pan.

All-purpose flour · 30 g

⏱ 5s

ResultBrowned sausage and all-purpose flour

23 of 31

Stir and cook over the heat for about 90 seconds, scraping constantly, until the flour has been absorbed by the fat and smells faintly nutty.

⏱ 1 min 30s

ResultFlour-coated sausage

24 of 31

Pour in the milk in a steady stream, stirring as you go to prevent lumps.

Whole milk · 480 ml

⏱ 10s

ResultFlour-coated sausage and whole milk

25 of 31

Bring to a gentle bubble over medium heat and cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 5 minutes.

⏱ 5 min

ResultThickened sausage gravy base

26 of 31

Add the salt to the gravy.

Fine salt · 0.5 tsp

⏱ 5s

ResultThickened sausage gravy base and fine salt

27 of 31

Add the black pepper to the gravy.

Ground black pepper · 1 tsp

⏱ 5s

ResultThickened sausage gravy base and fine salt and ground black pepper

28 of 31

Add the cayenne to the gravy.

Cayenne pepper · 1 pinch

⏱ 5s

ResultThickened sausage gravy base and fine salt mixture

29 of 31

Stir well to distribute the seasoning evenly through the gravy, then taste and adjust if needed.

⏱ 20s

ResultSausage gravyused in step 31

30 of 31

Split each biscuit horizontally with a table knife and lay the halves open on the plates, cut side up.

⏱ 30s

ResultSplit biscuits

31 of 31

Ladle the hot sausage gravy generously over the open biscuits, letting it spill across both halves.

Sausage gravy · step 29

⏱ 30s

ResultBiscuits and Gravy

Total Time25 min

#	Product	Tool	Action
1	—	220°C	Set the oven to 220 °C and allow it to come fully up to temperature.⏱ 10 min
2	240 g		Measure the flour into a large mixing bowl.⏱ 5sResultAll-purpose flour
3	1 tbsp		Add the baking powder to the bowl.⏱ 5sResultAll-purpose flour and baking powder
4	0.5 tsp		Add the salt to the bowl.⏱ 5sResultAll-purpose flour and baking powder and fine salt
5	1 tsp		Add the sugar to the bowl.⏱ 5sResultAll-purpose flour mixture
6	—		Whisk the dry ingredients together until evenly combined.⏱ 20sResultSeasoned flour mixture
7	85 g		Add the cold butter, cut into small cubes, to the flour mixture.⏱ 5sResultSeasoned flour mixture and unsalted butter
8	—		Rub the butter into the flour between your fingertips, lifting and crumbling, until the mixture resembles coarse, uneven breadcrumbs with some pea-sized pieces remaining.⏱ 1 min 30sResultCoarse crumb mixture
9	180 ml		Pour the cold milk into the bowl all at once.⏱ 5sResultCoarse crumb mixture and whole milk
10	—		Stir with a wooden spoon just until the dough comes together in a rough, shaggy mass — stop as soon as no dry flour remains.⏱ 20sResultShaggy biscuit dough
11	Shaggy biscuit doughstep 10		Turn the dough out onto a lightly floured work surface.⏱ 5sResultShaggy biscuit dough
12	—		Pat and fold the dough gently four or five times — just enough to bring it together into a smooth, cohesive mass; do not overwork it.⏱ 30sResultSmooth biscuit dough
13	—		Press the dough out with the flat of your hand to an even thickness of about 2.5 cm.⏱ 15sResultBiscuit dough round
14	—		Press a round cutter straight down through the dough without twisting and lift straight up, cutting 8 rounds as close together as possible; press the scraps together and cut any remaining rounds. → Into 8 equal portions⏱ 30sResultBiscuit rounds
15	Biscuit roundsstep 14		Lift the biscuit rounds onto an ungreased baking tray, placing them so their sides just touch.⏱ 20sResultBiscuit rounds
16	—		Slide the baking tray into the oven.⏱ 10sResultBiscuit rounds
17	—	220°C	Bake until the biscuits are risen and deep golden on top, about 13 minutes.⏱ 13 minResultBaked biscuits
18	—		Using oven gloves, pull the tray from the oven and set it aside while you finish the gravy.⏱ 10sResultBaked biscuits
19	Baked biscuitsstep 18		Lift the biscuits from the tray onto serving plates, two biscuits per plate.⏱ 15sResultBaked biscuits
20	450 g		Crumble the sausage meat into a large frying pan in rough, uneven pieces.⏱ 5sResultPork breakfast sausage meat
21	—		Cook over a medium-high heat, breaking the meat up further with a wooden spoon and turning it occasionally, until deeply browned all over and cooked through, about 8 minutes.⏱ 8 minResultBrowned sausage
22	30 g		Sprinkle the flour evenly over the browned sausage in the pan.⏱ 5sResultBrowned sausage and all-purpose flour
23	—		Stir and cook over the heat for about 90 seconds, scraping constantly, until the flour has been absorbed by the fat and smells faintly nutty.⏱ 1 min 30sResultFlour-coated sausage
24	480 ml		Pour in the milk in a steady stream, stirring as you go to prevent lumps.⏱ 10sResultFlour-coated sausage and whole milk
25	—		Bring to a gentle bubble over medium heat and cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 5 minutes.⏱ 5 minResultThickened sausage gravy base
26	0.5 tsp		Add the salt to the gravy.⏱ 5sResultThickened sausage gravy base and fine salt
27	1 tsp		Add the black pepper to the gravy.⏱ 5sResultThickened sausage gravy base and fine salt and ground black pepper
28	1 pinch		Add the cayenne to the gravy.⏱ 5sResultThickened sausage gravy base and fine salt mixture
29	—		Stir well to distribute the seasoning evenly through the gravy, then taste and adjust if needed.⏱ 20sResultSausage gravyused in step 31
30	—		Split each biscuit horizontally with a table knife and lay the halves open on the plates, cut side up.⏱ 30sResultSplit biscuits
31	Sausage gravystep 29		Ladle the hot sausage gravy generously over the open biscuits, letting it spill across both halves.⏱ 30sResultBiscuits and Gravy
Total Time			25 min

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	854kcal
	27g
	56g
	27g
	64g
	9g
	2g
	1,788mg

Ingredients0/9

Tools0/11

Recipe

Biscuits and Gravy

Buttery biscuits topped with creamy pork sausage gravy. Serves 4. Made with all-purpose flour, whole milk, and breakfast sausage.

What you’ll doYou will make the biscuit dough while the oven heats, cut and bake the biscuits until golden, then cook sausage meat and build a flour-thickened gravy with milk. The biscuits bake for about 13 minutes while you finish the gravy, so timing overlaps. You will split the warm biscuits and ladle the hot gravy over them to serve.

Serves4

Total25 min

LevelMedium

Ingredients

All-purpose flour270 g
Baking powder1 tbsp
Fine salt1 tsp
Sugar1 tsp
Unsalted butter85 g
Whole milk660 ml
Pork breakfast sausage meat450 g
Ground black pepper1 tsp
Cayenne pepper1 pinch

Tools

Kitchen counterServing plateRound cutter 10cmLarge mixing bowlOvenLarge frying panWhiskWooden spoonBaking trayLadleTable knife

Method

Set the oven to 220 °C and allow it to come fully up to temperature.

220°C10 minOven

Measure the flour into a large mixing bowl.

5sLarge mixing bowlAll-purpose flour · 240 g

Add the baking powder to the bowl.

5sLarge mixing bowlBaking powder · 1 tbsp

Add the salt to the bowl.

5sLarge mixing bowlFine salt · 0.5 tsp

Add the sugar to the bowl.

5sLarge mixing bowlSugar · 1 tsp

Whisk the dry ingredients together until evenly combined.

20sLarge mixing bowl, Whisk

Add the cold butter, cut into small cubes, to the flour mixture.

5sLarge mixing bowlUnsalted butter · 85 g

Rub the butter into the flour between your fingertips, lifting and crumbling, until the mixture resembles coarse, uneven breadcrumbs with some pea-sized pieces remaining.

1 min 30sLarge mixing bowl

Pour the cold milk into the bowl all at once.

5sLarge mixing bowlWhole milk · 180 ml

Stir with a wooden spoon just until the dough comes together in a rough, shaggy mass — stop as soon as no dry flour remains.

20sLarge mixing bowl, Wooden spoon

Turn the dough out onto a lightly floured work surface.

5sKitchen counterShaggy biscuit dough · step 10

Pat and fold the dough gently four or five times — just enough to bring it together into a smooth, cohesive mass; do not overwork it.

30sKitchen counter

Press the dough out with the flat of your hand to an even thickness of about 2.5 cm.

15sKitchen counter

Press a round cutter straight down through the dough without twisting and lift straight up, cutting 8 rounds as close together as possible; press the scraps together and cut any remaining rounds. → Into 8 equal portions

30sKitchen counter, Round cutter 10cm

Lift the biscuit rounds onto an ungreased baking tray, placing them so their sides just touch.

20sBaking trayBiscuit rounds · step 14

Slide the baking tray into the oven.

10sBaking tray, Oven

Bake until the biscuits are risen and deep golden on top, about 13 minutes.

220°C13 minBaking tray, Oven

Using oven gloves, pull the tray from the oven and set it aside while you finish the gravy.

10sBaking tray, Oven

Lift the biscuits from the tray onto serving plates, two biscuits per plate.

15sServing plateBaked biscuits · step 18

Crumble the sausage meat into a large frying pan in rough, uneven pieces.

5sLarge frying panPork breakfast sausage meat · 450 g

Cook over a medium-high heat, breaking the meat up further with a wooden spoon and turning it occasionally, until deeply browned all over and cooked through, about 8 minutes.

8 minLarge frying pan

Sprinkle the flour evenly over the browned sausage in the pan.

5sLarge frying panAll-purpose flour · 30 g

Stir and cook over the heat for about 90 seconds, scraping constantly, until the flour has been absorbed by the fat and smells faintly nutty.

1 min 30sLarge frying pan, Wooden spoon

Pour in the milk in a steady stream, stirring as you go to prevent lumps.

10sLarge frying panWhole milk · 480 ml

Bring to a gentle bubble over medium heat and cook, stirring frequently, until the gravy thickens enough to coat the back of a spoon, about 5 minutes.

5 minLarge frying pan

Add the salt to the gravy.

5sLarge frying panFine salt · 0.5 tsp

Add the black pepper to the gravy.

5sLarge frying panGround black pepper · 1 tsp

Add the cayenne to the gravy.

5sLarge frying panCayenne pepper · 1 pinch

Stir well to distribute the seasoning evenly through the gravy, then taste and adjust if needed.

Result · Sausage gravy · used in step 31

20sLarge frying pan, Wooden spoon

Split each biscuit horizontally with a table knife and lay the halves open on the plates, cut side up.

30sServing plate, Table knife

Ladle the hot sausage gravy generously over the open biscuits, letting it spill across both halves.

Result · Biscuits and Gravy

30sServing plate, LadleSausage gravy · step 29

Printed 28 September 2026