Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. This high temperature helps the biscuits rise quickly and create a tender interior.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, sugar (if using), and salt for the biscuits. Add the cold butter cubes. Using your fingertips, a pastry blender, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for flaky biscuits in your biscuits and gravy recipe.
Step 3: Make a well in the center of the flour mixture and pour in the cold buttermilk. Stir gently with a fork until just combined and a shaggy dough forms. Be careful not to overmix, as this develops gluten and can lead to tough biscuits. If the dough seems too dry, add buttermilk 1 tablespoon at a time.
Step 4: Turn the dough out onto a lightly floured surface. Gently knead 3-4 times, just enough to bring the dough together. Pat or roll the dough to about 1/2-inch thickness. Use a 2-inch round biscuit cutter (or a knife to cut squares) and press straight down – do not twist, as twisting seals the edges and prevents a good rise. Place biscuits close together on the prepared baking sheet for softer sides, or spaced apart for crispier sides. Bake for 12-15 minutes, or until golden brown on top.
Step 5: While the biscuits are baking, prepare the gravy. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until it’s fully browned and no pink remains. Drain most of the rendered fat, leaving about 1/4 cup in the skillet with the sausage. This fat is essential for your rich biscuits and gravy recipe.
Step 6: Reduce heat to medium. Sprinkle the 1/4 cup of flour over the cooked sausage and fat. Stir constantly for 1-2 minutes to cook the raw flour taste out and create a roux. It should resemble a thick paste. This roux is the thickening agent for your perfect biscuits and gravy recipe.
Step 7: Gradually pour in the whole milk, whisking constantly to prevent lumps. Bring the gravy to a simmer, stirring frequently, until it thickens to your desired consistency. This usually takes about 5-8 minutes. Season with black pepper, salt, and a pinch of cayenne if desired. Taste and adjust seasonings. Keep warm over low heat.
Step 8: Once the biscuits are done, remove them from the oven. Split warm biscuits in half and generously spoon the hot sausage gravy over them. Serve immediately and enjoy your homemade biscuits and gravy recipe!