Recipe courtesy of Grampa's Bakery & Restaurant

Biscuits and Gravy

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  • Level: Easy
  • Total: 45 min
  • Active: 40 min
  • Yield: 2 dozen biscuits
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1 pound 6 ounces cake flour

1 pound 6 ounces high-gluten flour 

10 ounces vegetable shortening 

5 ounces sugar 

2 1/2 ounces baking powder 

Pinch salt 

1 quart buttermilk 

Biscuit Gravy, recipe follows

Biscuit Gravy:

1 pound pork breakfast sausage, meat removed from casings

2 tablespoons butter 

4 ounces high-gluten flour 

2 quarts plus 1 cup whole milk 

1 ounce chicken base, preferably R. L. Schreiber

1/2 teaspoon dried thyme 

1/2 teaspoon black pepper 


  1. Preheat oven to 350 degrees F.
  2. Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes.
  3. Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side.

Biscuit Gravy:

  1. Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes.
  2. Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits.