Biscuits and Gravy

Biscuits and Gravy

Biscuits and gravy become a meal with the addition of breakfast sausage.

  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Makes: 8 servings
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All You Need

  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) sugar
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 3/4 calorie (175 mL) buttermilk
  • Gravy:
  • 3 breakfast sausages, casings removed
  • 1 pkg (25 g) Club House Chicken Gravy
  • 2 1/4 cups (550 mL) milk
  • 1/2 tsp (2 mL) Club House Black Peppercorn Grinder (coarsely ground)
  • Pinch McCormick Gourmet Cayenne Pepper


  1. Preheat oven to 400˚F (200˚C) and line a baking sheet with parchment paper.

  2. Pulse flour, baking powder, sugar and salt in food processor until combined. Add butter and pulse until crumbly. Drizzle in buttermilk pulsing, until dough just comes together.

  3. Roll onto lightly floured surface, press into 3/4-inch (2 cm) thick disc. Cut with 2 1/2-inch (6 cm) floured round cutter into 8 biscuits, rerolling scraps. Brush with buttermilk or milk and bake on prepared baking sheet until golden, 17-19 minutes.

  4. Gravy: Meanwhile, crumble sausage in large skillet over medium-high heat, cook until browned, stirring, 6-8 minutes. Sprinkle in gravy mix, add milk, pepper, cayenne and cook, stirring until bubbling and thickened, 1 minute.

  5. Tip! Stir in 1 cup (250 mL) shredded cheddar for Cheddar Biscuits.

  6. To make a quick buttermilk, stir 1 tbsp (15 mL) distilled vinegar into 1 cup (250 mL) milk and let stand 10 minutes.

  7. Tip! The key to a high and flaky biscuit is keeping all of the ingredients cold.


Need a little inspiration? We’re ready with a few suggestions.