Biscuits and Gravy Recipe
Flaky homemade buttermilk biscuits topped with creamy black-pepper country gravy for a simple, satisfying breakfast.
Contains: Milk · Wheat
Contains milk and wheat.
WHY IT WORKS
Why This Recipe Works
01
Cold Butter, Tender Layers
Cold butter stays in small pieces through the dough, creating steam as the biscuits bake and helping them rise into tender layers.
02
Fold, Don’t Knead
Stirring and folding only until the dough comes together limits gluten development, helping the biscuits stay soft rather than tough.
03
Build a Smooth Gravy
Cooking the butter-and-flour roux briefly, then whisking in the milk gradually, gives the black-pepper gravy a smooth, creamy texture.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Biscuits
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- Gravy
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Method
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Heat the oven to 450°F. Line a 13 by 18-inch rimmed baking sheet with parchment paper.
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For the biscuits, whisk the flour, baking powder, baking soda and salt in a large bowl. Cut in the cold butter with a pastry cutter or fork until the largest pieces are about pea-size.
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Pour in the cold buttermilk and stir gently just until a shaggy dough forms. Turn the dough onto a lightly floured surface, pat it to about 1 inch thick, fold it in thirds, then pat it out once more to about 1 inch thick. Cut 6 biscuits, pressing scraps together only once if needed.
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Arrange the biscuits on the prepared baking sheet. Bake for 12 to 15 minutes, until well risen and golden brown on top.
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While the biscuits bake, make the gravy. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, whisking constantly, until smooth and lightly bubbling but not browned.
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Gradually whisk in the milk, starting with a small splash to make a smooth paste. Bring to a gentle simmer and cook for 5 to 7 minutes, whisking often, until thick enough to coat the back of a spoon. Stir in the black pepper and salt.
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Split the warm biscuits and spoon the hot gravy generously over the top. If the gravy has thickened too much, whisk in a small splash of milk before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Bake the biscuits up to 1 day ahead and store them airtight once fully cool. The gravy can be made up to 2 days ahead, refrigerated promptly and reheated gently with a splash of milk if needed.
Recipe tools
Adapt This Recipe
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegan
Change the following ingredients:
Replace6 tablespoons (tbsp) cold unsalted butter, cut into small cubes
With6 tablespoons (tbsp) cold unsalted plant-based butter, cut into small cubes
Replace85 grams (g) cold unsalted butter, cut into small cubes
With85 grams (g) cold unsalted plant-based butter, cut into small cubes
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace3/4 US cup cold buttermilk
With3/4 US cup cold unsweetened plant-based buttermilk alternative
Replace180 millilitres (ml) cold buttermilk
With180 millilitres (ml) cold unsweetened plant-based buttermilk alternative
Use the same quantity of an unsweetened plant-based buttermilk alternative suitable for the recipe.
Replace4 tablespoons (tbsp) unsalted butter
With4 tablespoons (tbsp) unsalted plant-based butter
Replace55 grams (g) unsalted butter
With55 grams (g) unsalted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace2 1/2 US cups whole milk
With2 1/2 US cups unsweetened neutral plant milk
Replace600 millilitres (ml) whole milk
With600 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
Make It Dairy-Free
Change the following ingredients:
Replace6 tablespoons (tbsp) cold unsalted butter, cut into small cubes
With6 tablespoons (tbsp) cold unsalted plant-based butter, cut into small cubes
Replace85 grams (g) cold unsalted butter, cut into small cubes
With85 grams (g) cold unsalted plant-based butter, cut into small cubes
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace3/4 US cup cold buttermilk
With3/4 US cup cold unsweetened plant-based buttermilk alternative
Replace180 millilitres (ml) cold buttermilk
With180 millilitres (ml) cold unsweetened plant-based buttermilk alternative
Use the same quantity of an unsweetened plant-based buttermilk alternative suitable for the recipe.
Replace4 tablespoons (tbsp) unsalted butter
With4 tablespoons (tbsp) unsalted plant-based butter
Replace55 grams (g) unsalted butter
With55 grams (g) unsalted plant-based butter
Use the same quantity of a plant-based butter suited to cooking or baking as required.
Replace2 1/2 US cups whole milk
With2 1/2 US cups unsweetened neutral plant milk
Replace600 millilitres (ml) whole milk
With600 millilitres (ml) unsweetened neutral plant milk
Use the same quantity of an unsweetened neutral plant milk; flavor, protein and browning can differ.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Keep the butter and buttermilk cold until they go into the biscuit dough. All-purpose flour gives the biscuits enough structure to rise while the same flour thickens the gravy. Whole milk makes the gravy creamy without needing cream.
Useful Substitutions
If you do not have buttermilk, stir 2 teaspoons (tsp) lemon juice or white vinegar into 3/4 US cup milk and leave it for 5 minutes before using. Two-percent milk can replace whole milk in the gravy, although the result will be slightly less rich.
INGREDIENT QUALITY
Quality Note
Keep the butter and buttermilk cold and handle the biscuit dough as little as possible. Small pieces of cold butter and minimal mixing help the biscuits rise into tender layers.
SPEND LESS
Cost-Saving Tip
Store-brand flour, milk and butter work well here. If you bake regularly, buying flour and butter in larger packs can lower the cost per batch without changing the recipe.
COOKING TIPS
Tips
Keep Everything Cold
Cold butter and cold buttermilk help the biscuits rise well. If the kitchen is warm, chill the cut butter for a few minutes before mixing.
Fold, Don’t Knead
A couple of gentle folds create layers without overworking the dough. Stop as soon as the dough holds together.
Add the Milk Gradually
Whisk a little milk into the roux first to make a smooth paste, then add the rest in a steady stream to reduce the chance of lumps.
Adjust the Gravy at the End
Country gravy thickens as it stands. Whisk in a small splash of milk if it becomes thicker than you like before serving.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Store the biscuits and gravy separately when possible. Refrigerate the gravy within 2 hours in a covered, shallow container and use it within 3 to 4 days; keep cooled biscuits airtight for up to 2 days.
Freezing
Freeze cooled biscuits in an airtight bag or container for up to 3 months. Gravy can also be frozen, although it may separate slightly; thaw it overnight in the refrigerator and whisk well while reheating.
Reheat in the Oven
Warm biscuits on a baking sheet at 325°F for about 8 to 10 minutes. Reheat the gravy separately over low heat, whisking in a splash of milk if needed, until it reaches 165°F.
Reheat in the Microwave
Microwave the gravy in a covered microwave-safe bowl in short intervals, stirring between each, until it reaches 165°F. Warm biscuits separately in short bursts so they do not become soggy.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Biscuits and Gravy FAQs
Can I make biscuits and gravy without sausage?
Yes. This version uses a simple black-pepper country gravy made with butter, flour and milk, so it is intentionally meat-free and distinct from sausage gravy.
How do I keep homemade biscuits tender?
Use cold butter and buttermilk, mix only until the dough comes together and avoid repeatedly rerolling the scraps. Overworking the dough can make biscuits tougher.
Why did my gravy turn lumpy?
Lumps usually form when the milk is added too quickly. Whisk a small amount into the roux first until smooth, then gradually whisk in the remaining milk.
Can I use regular milk instead of buttermilk?
Yes. For the biscuit dough, stir 2 teaspoons (tsp) lemon juice or white vinegar into 3/4 US cup milk and leave it for 5 minutes before using. The flavor will be slightly different but the acidity will still help the biscuits rise.
Can I make biscuits and gravy ahead of time?
Yes. Bake the biscuits up to a day ahead and store them airtight once cool. The gravy can be made up to 2 days ahead, refrigerated promptly and reheated gently with a splash of milk if it has thickened.
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