Name: Biscuits and Gravy Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (240 g); 1 tablespoon baking powder; 1 teaspoon salt; 6 tablespoons cold unsalted butter, cut into small cubes (85 g); 3/4 cup cold milk or buttermilk (180 ml); 1/2 pound halal beef or chicken breakfast sausage (225 g); 3 tablespoons all-purpose flour; 2 cups whole milk (480 ml); 1/2 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper; 1 tablespoon butter (optional, if sausage is lean)

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This comforting Biscuits and Gravy recipe brings together tall, fluffy homemade biscuits and a rich, creamy gravy made with halal sausage and plenty of black pepper. It’s a hearty, warming dish that feels indulgent yet familiar, perfect for slow mornings, family brunches, or whenever you crave classic comfort food made from scratch. Biscuits and Gravy Recipe

Why You’ll Love This Recipe

You’ll love this recipe because it uses simple pantry ingredients to create deeply satisfying results. The biscuits bake up light and tender with crisp edges, while the gravy is smooth, savory, and generously studded with flavorful halal sausage. Everything comes together quickly, making it ideal for both special weekends and everyday breakfasts. The recipe is flexible, forgiving, and easy to customize to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuits (makes 8–10 biscuits)
2 cups all-purpose flour (240 g)
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes (85 g)
3/4 cup cold milk or buttermilk (180 ml)

For the halal sausage gravy (serves 4–6)
1/2 pound halal beef or chicken breakfast sausage (225 g)
3 tablespoons all-purpose flour
2 cups whole milk (480 ml)
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon butter, only if the sausage does not release enough fat

Directions

Preheat your oven to 220°C (425°F) and line a baking sheet or lightly grease a skillet.

In a large bowl, whisk together the flour, baking powder, and salt. Add the cold butter and cut it into the flour using your fingers or a pastry cutter until the mixture looks like coarse crumbs with pea-sized bits of butter.

Pour in the cold milk or buttermilk and gently stir just until a shaggy dough forms. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 2 cm (3/4 inch) thick. Fold the dough over itself 3 to 4 times to create layers, then pat it back out.

Cut the biscuits using a round cutter, pressing straight down without twisting. Place the biscuits close together on the prepared baking sheet. Bake for 12–15 minutes, until the tops are lightly golden.

While the biscuits bake, prepare the gravy. Place a skillet over medium heat and cook the halal sausage, breaking it into small crumbles, until fully cooked and lightly browned. If there is very little fat in the pan, add the butter.

Sprinkle the flour over the sausage and stir continuously for 1–2 minutes to cook out the raw flour taste. Slowly pour in the milk while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook for 3–5 minutes, stirring often, until thick and creamy. Season with salt and black pepper.

Split the warm biscuits in half and spoon the hot gravy generously over the top before serving.

Servings and timing

This recipe serves 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: about 35 minutes

Variations

For a spicier gravy, add a pinch of chili flakes or extra black pepper. You can stir a little dried sage or garlic powder into the sausage for deeper flavor. For a richer sauce, replace half of the milk with cooking cream. To make it lighter, use low-fat milk and lean halal chicken sausage. Biscuits can also be made with part whole-wheat flour for a heartier texture.

Storage/Reheating

Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat biscuits in the oven at low heat to restore their texture. Warm the gravy gently on the stovetop or in the microwave, adding a splash of milk to loosen it if needed.

FAQs

Can I make the biscuits ahead of time?

Yes, you can bake the biscuits a day in advance and reheat them in the oven before serving.

What type of sausage works best?

Halal beef or chicken breakfast sausage with mild seasoning works best for a classic flavor.

Why is my gravy too thick?

Gravy thickens as it cools. Simply add more milk and stir while reheating to reach the desired consistency.

Can I freeze the biscuits?

Yes, baked biscuits freeze well for up to 2 months. Thaw and reheat before serving.

How do I keep biscuits fluffy?

Use very cold butter and avoid overworking the dough to keep the biscuits light and tender.

Can I use plant-based milk?

Yes, unsweetened oat or soy milk works, though the flavor and thickness may vary slightly.

Is it possible to make this dish less rich?

You can use low-fat milk and reduce the amount of butter in both the biscuits and gravy.

Can I add eggs to this meal?

Yes, serving biscuits and gravy with fried or scrambled eggs is very popular.

What if my gravy is lumpy?

Whisk vigorously or use a spoon to smooth it out; cooking gently helps prevent lumps.

Are these biscuits sweet?

No, these biscuits are savory, making them perfect for soaking up the gravy.

Conclusion

Biscuits and Gravy is a timeless comfort dish that proves how simple ingredients can create something truly satisfying. With fluffy homemade biscuits and creamy halal sausage gravy, this recipe delivers warmth, flavor, and nostalgia in every bite, making it a breakfast worth returning to again and again.