Recipe for: All-Butter Biscuits and Sausage Gravy

Yields ~24 biscuits

  • 6 cups flour
  • 1/3 cup sugar
  • 1 cup grated cold butter
  • Heaping 1/4 cup baking powder
  • 1/2 TBSP salt
  • 2 cups cold milk

1. Preheat oven to 425F.
2. Grate butter with a cheese grater or a food processor and allow it to chill (either in the freezer or refrigerator).  Mix together all dry ingredients in a large bowl.  Cut in butter with dry ingredients until the mixture resembles sand with small pebbles in it.  This can be accomplished with a fork, pastry knife, or your hands.
3. Add milk slowly, while incorporating it into the mixture; mix until dough holds together. If the mixture is too dry add a tad more milk or if the mixture is too runny, add a bit more flour.
4. Place the dough on a floured surface and knead no more than fifteen times. Roll out the dough to a 1″ thickness (approximately the depth of your thumb to the first knuckle).
5. Cut biscuits with a 2 1/2″ round cutter. Place on an ungreased baking sheet with biscuits placed closely together (but not touching). Bake for 15 minutes.


  • 1 lb pork sausage
  • ~1/4 cup flour
  • 2 to 3 cups whole milk (depending on desired consistency)

1. Brown sausage in a large skillet and cook until no longer pink
2. Using a whisk, incorporate the flour into the sausage.
3. Add the milk, stirring occasionally until it thickens (if it appears too runny, add a little more flour; no more than a tablespoon at a time).  To avoid clumps, it is a good idea to remove a little of the milk from the skillet and stir the additional flour into it; then return to skillet and stir until desired consistency is reached.  Season with salt and pepper, if desired.

Comfort Food Inspiration
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