Biscuits and Gravy

Who doesn’t LOVE biscuits and gravy? Here are my go-to recipes. The easiest and best biscuits & gravy:


Roughly 12 biscuits

3 tablespoons melted butter
2 cups all-purpose flour, more for dusting the surface
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1 1/2 cups heavy cream

Preheat oven to 425 F

Melt butter – set aside

Sift flour, baking powder, salt and sugar into a large bowl.
Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little.

Turn dough onto floured surface. Roll or flatten with your hands. Thickness should be 3/4 inch. Cut into rounds 2 1/2 inches in diameter. Dip the top of each found in melted butter. Place on baking sheet with parchment paper.

Bake until golden. 12 to 15 minutes.
Serve immediately or flash freeze for future use. Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5 mins.


Serves 6

1 pound bulk pork sausage (I prefer the spicy sausage from New Seasons)
1/4 cup all-purpose flour
2 cups milk (2% or whole)
Kosher salt and black pepper to taste

Warm a large skillet over medium heat. Add the sausage and break into chunks with a spatula. Cook until the meat is crumbled and browned all the way through. Add the flour and cook until dissolved, about 1 minute. Stir in the milk. Cook, whisking frequently, until the gravy is very thick and bubbly (you can add more milk later if you need to thin). Season generously with salt and lots of freshly ground black pepper. Serve with hot biscuits.

Gravy recipe from

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