Traditional recipes

Sour Cream Biscuits with Sausage Gravy

Sour Cream Biscuits with Sausage Gravy

Repeatedly folding and rolling the biscuit dough yields lots of flaky, individuated layers that pull apart neatly when you eat them.



  • 2 teaspoons baking powder
  • 2 cups all-purpose flour, plus more
  • ½ cup (1 stick) chilled unsalted butter, cut into pieces; plus 2 tablespoons, melted

Gravy and Assembly

  • 8 ounces breakfast sausage links, chopped
  • 2 tablespoons unsalted butter
  • Kosher salt, freshly ground pepper

Special Equipment

  • A 2¼-inch-diameter biscuit cutter

Recipe Preparation


  • Preheat oven to 425°. Whisk baking powder, salt, and 2 cups flour in a large bowl to combine. Using a pastry cutter or your fingers, work chilled butter into dry ingredients until mixture resembles coarse meal. Using a wooden spoon or fork, mix in sour cream and milk until a shaggy dough forms.

  • Turn out dough onto a lightly floured surface and knead a few times just to bring together. Roll out until ¼" thick, then fold in half. Roll dough out again until ¼" thick, then fold in half again. Repeat once more, rolling out to a ¾"-thick round.

  • Punch out biscuits as close together as possible with cutter. Pat scraps together and punch out more biscuits; repeat until you can’t cut out any more (you should have 12 total). Transfer biscuits to a parchment-lined baking sheet, spacing 1" apart, and bake, rotating sheet once, until golden brown and baked through, 10–12 minutes. Brush biscuits with melted butter.

  • Do Ahead: Dough can be made 1 day ahead. Cover and chill, or freeze up to 1 week.

Gravy and Assembly

  • While biscuits are baking, cook sausage in a medium saucepan over medium heat, stirring occasionally, until cooked through and starting to brown, 5–8 minutes. Transfer to a small bowl with a slotted spoon.

  • Add butter to drippings in pan and melt over medium. Whisk flour into butter mixture and cook, whisking constantly, until roux is very smooth and starting to bubble, about 2 minutes (don’t let it color; this is a white gravy).

  • Gradually add milk, whisking until incorporated. Reduce heat to medium-low and cook gravy, still whisking, until thickened, 8–10 minutes. Stir in sausage; season with salt and pepper.

  • Serve hot biscuits with gravy alongside for spooning over top.

Recipe by Natalie Chanin & Butch Anthony,Photos by Annabelle Mehran

Nutritional Content

Calories (kcal) 450 Fat (g) 30 Saturated Fat (g) 15 Cholesterol (mg) 70 Carbohydrates (g) 32 Dietary Fiber (g) 1 Total Sugars (g) 5 Protein (g) 11 Sodium (mg) 540Reviews SectionThis turned out to be a huge hit!! I did not work the dough as much because I didn't want a million layers but oh, my!!Michelle GuynnWashington DC Metro area03/25/18This is my go-to simple biscuit recipe. The gravy is also spot on.AnonymousTallahassee 01/07/18These came out like hockey pucks. I followed the recipe exactly. I should have knows this was a poor recipe when it didn't say to chill the cut dough before baking. What a waste.

Watch the video: Old Fashioned Biscuits and Gravy (September 2021).