Scratch Biscuits and Gravy

Scratch Biscuits and Gravy 4.50/5 (2 votes)

One of my earliest cooking fails was sausage gravy. How something so seemingly simple went so terribly wrong is a mystery. But, it clearly did and I remember it vividly. What it comes down to is the right ratio of sausage drippings to flour and milk. And a good amount of pepper (and salt of course). Serve the deliciousness with these flaky biscuits. To save time, instead of rolling and cutting the dough, you can also just spoon rounds of dough and create drop biscuits.

Scratch Biscuits and Gravy



  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup whole milk
  • Sausage Gravy
  • 1 pound breakfast sausage
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • kosher salt and pepper, to taste


  1. Preheat oven to 450.
  2. Mix dry ingredients in a large bowl.
  3. Cut butter into small pieces and add it along with the shortening to the bowl. Using your fingers , pinch and stir the butter and shortening into the flour mixture until it looks grainy and crumbly.
  4. Pour most, but not all, the buttermilk into the bowl and stir until just combined. The dough should be sticky but not soupy.
  5. Lightly flour a clean surface and place dough in the center.
  6. Sprinkle dough with flour and then fold over a few times.
  7. Roll the dough into a 1" thick circle with a rolling pin or a clean wine bottle.
  8. Cut into rounds with a cutter or a drinking class.
  9. Arrange the biscuits onto a lightly greased rimmed baking sheet.
  10. Bake for 15-18 minutes or until browned on top.
  11. While biscuits bake, prepare the gravy.
  12. Brown sausage in a heavy skillet.
  13. Sprinkle flour over the sausage and drippings and stir to combine.
  14. Reduce heat and let cook for a minute or two.
  15. Pour the milk into the skillet and stir constantly. Do not use all the milk. Keep adding if it gets too thick.
  16. Cook for about 10 minutes.
  17. Season well with salt and pepper.

Nutritional Information

Per Serving: Calories 610 Fat 34 Sat Fat 13 Sodium 1036 Carbs 50 Sugars 9 Fiber 1 Protein 26.


KID NOTE: Love…love…love!

VEGETARIAN TIP: Skip the sausage. Heat 1/2 cup vegetable oil in a heavy skillet. Whisk in 3/4 cup flour, salt, and pepper. Let cook for about 5 minutes. Stir in milk and let thicken.

GLUTEN MODIFICATIONS: Use GF all-purpose flour blend.


  1. Brandy says:

    Just made this and it’s SO yummy!

  2. Heather says:

    Made this today for my dad and his wife who are visiting. It was a huge hit, everyone went back for seconds. It was my first time doing biscuits from scratch and I cannot believe how fluffy and perfect they got! What an easy recipe. Definitely a keeper!

  3. jboone says:

    We will be making this again! We used hot sausage and it was delicious!

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