Chef Becky’s Biscuits and Gravy…Best Buttermilk Biscuits & Sausage Gravy EVER!!!

This recipe will knock your socks off!!! Flaky tender biscuits smothered in rich, flavorful sausage gravy will really stick to your ribs!!!

Biscuits & Gravy


  • 6 cups self-rising flour
  • 1/3 cup sugar
  • 2 1/4 teaspoon kosher salt
  • ¾ cup butter, cold and unsalted, cut into tiny pieces
  • 2 ½ cups buttermilk, whole, not low-fat
  • 2 ½ cups heavy cream
  • 1 ½ cups all-purpose flour
  • Non-stick spray for the baking dish
  1. Spray baking pan with non-stick spray.
  2. In the KitchenAid mixer, add the self-rising flour, sugar, and salt. Add the butter pieces and mix on low first, and then on medium low speed until the pieces are the size of a pea, about 1 minute.
  3. Add the buttermilk and heavy cream to the flour and butter mixture. Briefly mix on low speed with the mixer, turning it on for a couple of seconds and then off to scrape the sides of the bowl. Repeat until just combined. DO NOT OVERMIX. It’s OK to have pockets of flour and chunks of butter.
  4. Put the All Purpose flour in a shallow bowl. Using 1/3 cup scooper, scoop out a heaping portion of the batter and drop it into the flour. Sprinkle some flour on top, pick up the dough, cup it in your hand, and shake it gently so the excess flour falls away.
  5. Arrange the biscuits snugly in a pan.
  6. Bake at 450 degrees for 10 minutes, or until the biscuits start to brown, then reduce heat to 375 degrees and bake until the biscuits are light brown all over, about 25 minutes longer.

Sausage Gravy

  • 1 1/2 pound pork sausage, breakfast flavor
  • 1/3 cup bacon fat (may or may not be needed)
  • ½ cup flour
  • 3 cups whole milk
  • 3 cups heavy cream
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoon onion powder
  • 1 ½ teaspoons pepper
  • ¾ teaspoon thyme, dried
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  1. Place a medium Dutch oven over medium-high heat. Add sausage and sauté, stirring occasionally. Break meat into small pieces, and cook until lightly browned.
  2. Scoop out the crumbled meat. Leave the fat in the pan. If the sausage did not release much fat, you may need to add bacon fat to the pan. You will need 1/3 cup total fat. Add 1/2 cup all-purpose flour. Stir well, and cook for 3 minutes. Smooth out the lumps and stir constantly.
  3. Whisk in the milk into the roux a little at a time. Stir and smooth out any lumps. Continue adding the milk. Whisk in the cream and bring mixture to a boil. Lower the heat to a slow simmer.
  4. Add the sausage, garlic powder, onion powder, black pepper, thyme, and cayenne. Continue to cook for 30 minutes.
  5. Stir frequently to make sure the bottom does not burn.
  6. Add the salt. Stir well, and serve over the hot biscuits.

Recipe adapted from Chef Lisa Schroeder, owner of Mother’s Bistro in Portland Oregon.