Cheddar Biscuits with Creamy Sausage Gravy

Best Homemade Fluffy Biscuits

Ingredients (Makes about 8 biscuits):

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon sugar (optional, for a hint of sweetness)
• ½ cup (1 stick) cold unsalted butter, cubed
• ¾ cup cold buttermilk (plus more for brushing)

Instructions:

1. Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper to help the biscuits bake evenly and prevent sticking.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if using). Properly mixing the leavening agents into the flour ensures an even rise.
3. Add the cold, cubed butter. Cut it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs with small butter pieces throughout. These bits of butter will melt during baking and create steam pockets, making the biscuits tender and fluffy.
4. Pour in the cold buttermilk and stir just until the dough starts to come together. The dough should be slightly sticky but manageable. Avoid overworking it to keep the biscuits light.
5. Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Fold the dough into thirds like a letter, turn it 90 degrees, and repeat the folding and turning two more times. This technique creates layers that contribute to a tall, flaky texture.
6. After folding, gently pat the dough out to about ¾-inch thickness. Use a round biscuit cutter to cut out biscuits, pressing straight down without twisting, which helps them rise evenly.
7. Arrange the biscuits close together on the prepared baking sheet. This encourages them to rise upward rather than spread outward. Brush the tops with a little extra buttermilk for a golden finish.
8. Bake for 12 to 15 minutes, or until the tops are golden brown and the biscuits feel firm yet light to the touch. Serve warm with butter, honey, or sausage gravy.

Serving and Storage Tips:

These cheddar biscuits and sausage gravy are best served fresh and warm. However, both components can be made ahead: store biscuits in an airtight container at room temperature for up to 2 days or freeze for longer storage. Reheat in a 350°F oven until warmed through. Gravy can be refrigerated in an airtight container for up to 3 days and gently reheated over low heat on the stovetop, adding a splash of milk if needed to restore creaminess.