Here’s a detailed recipe + FAQs for Fluffy, Buttery Biscuits with Sausage Gravy 🍽️

🥞 Biscuits and Gravy

🥐 For the Fluffy Buttery Biscuits:

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp sugar (optional, for slight sweetness)
• ½ cup (1 stick) unsalted butter, very cold, cut into cubes
• ¾ cup cold buttermilk (plus extra for brushing tops)

Instructions:

1. Preheat oven to 220°C / 425°F. Line a baking sheet with parchment.
2. In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.
3. Cut in cold butter with a pastry cutter/fork until pea-sized crumbs form.
4. Pour in buttermilk; stir gently until dough just comes together.
5. Turn onto floured surface, pat into a 1-inch thick rectangle. Fold dough in half 2–3 times for layers.
6. Cut biscuits with a round cutter (don’t twist).
7. Place on baking sheet, close together for soft sides.
8. Brush tops with buttermilk.
9. Bake 12–15 minutes until golden and fluffy.

🍳 For the Sausage Gravy:

Ingredients:

• 1 lb breakfast sausage
• ¼ cup all-purpose flour
• 3 cups whole milk (warmed)
• ½ tsp black pepper (more to taste)
• Salt, to taste
• Pinch of cayenne or paprika (optional, for flavor)

Instructions:

1. In a skillet, cook sausage over medium heat, breaking it up until browned.
2. Sprinkle flour over sausage; stir and cook 1–2 minutes.
3. Slowly whisk in warm milk until smooth.
4. Simmer 5–7 minutes, stirring, until thickened.
5. Season with salt, pepper, and cayenne if desired.

🥄 To Serve:

• Split warm biscuits in half.
• Spoon sausage gravy generously over the top.
• Garnish with fresh parsley or extra cracked pepper.

❓ Recipe FAQs

Q: Can I make biscuits ahead of time?
Yes! Bake, cool, then freeze. Reheat in the oven at 180°C (350°F) for 10–12 minutes.

Q: What if I don’t have buttermilk?
Mix ¾ cup milk + 2 tsp vinegar or lemon juice, let sit 5 minutes, then use.

Q: How do I keep biscuits fluffy?
Don’t overmix the dough and keep butter very cold. Folding the dough makes flaky layers.

Q: Can I make gravy without sausage?
Yes! Use mushrooms for vegetarian gravy or bacon for smoky flavor.

Q: My gravy is too thick — what do I do?
Whisk in a splash of milk until it loosens to your liking.

Would you like me to also give you a quick stovetop shortcut version (using canned biscuits or ready dough) for busy mornings?