Biscuits and Gravy

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Warm, flaky buttermilk biscuits smothered in rich, creamy sausage gravy make Biscuits and Gravy one of the most beloved Southern breakfast classics. Made with savory breakfast sausage, a smooth peppery gravy, and buttery homemade biscuits, this comforting dish is perfect for weekend brunches, holiday mornings, or anytime you’re craving a hearty, satisfying meal.

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Servings: 6
  • Cuisine: Southern American
  • Course: Breakfast, Brunch
  • Difficulty: Easy

Ingredients

For the Buttermilk Biscuits

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • ½ cup (1 stick) unsalted butter, very cold and cubed
  • 1 cup cold buttermilk
  • 2 tablespoons melted butter, for brushing

For the Sausage Gravy

  • 1 pound breakfast sausage (mild or spicy)
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • ½ cup heavy cream (optional, for extra richness)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme (optional)
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon salt (adjust to taste)

Optional Garnishes

  • Chopped fresh parsley
  • Extra black pepper
  • Crushed red pepper flakes
  • Sliced green onions

Equipment Needed

  • Mixing bowls
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper
  • Large skillet
  • Whisk
  • Rolling pin or your hands

Instructions

Step 1: Prepare the Biscuits

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper.

In a large bowl, whisk together:

  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Sugar

Cut the cold butter into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

Pour in the cold buttermilk and stir just until a soft dough forms.

Do not overmix.

Step 2: Shape the Biscuits

Turn the dough onto a lightly floured surface.

Gently pat it into a rectangle about 1 inch thick.

Fold the dough over itself 3–4 times to create flaky layers.

Pat it out again and cut using a 2½-inch biscuit cutter.

Place the biscuits on the prepared baking sheet with the edges touching slightly.

Brush the tops with melted butter.

Step 3: Bake

Bake for 15–18 minutes, or until the biscuits are tall and golden brown.

Transfer to a wire rack.

Step 4: Cook the Sausage

While the biscuits bake, heat a large skillet over medium heat.

Add the breakfast sausage.

Cook for 8–10 minutes, breaking it into crumbles, until browned and fully cooked.

Do not drain all the fat—it adds flavor to the gravy.

Step 5: Make the Gravy

Sprinkle the flour evenly over the cooked sausage.

Stir continuously for 1–2 minutes to cook the flour.

Gradually whisk in:

  • Milk
  • Heavy cream (if using)

Add:

  • Garlic powder
  • Onion powder
  • Thyme
  • Black pepper
  • Salt

Continue stirring until the gravy thickens, about 5–7 minutes.

If it becomes too thick, stir in a little more milk.

Taste and adjust the seasoning.

Step 6: Assemble

Split each warm biscuit in half.

Spoon a generous amount of sausage gravy over the top.

Garnish with fresh parsley and extra black pepper if desired.

Serve immediately.

Nutrition Information (Per Serving)

  • Calories: 620
  • Protein: 20g
  • Carbohydrates: 38g
  • Fat: 43g
  • Saturated Fat: 19g
  • Cholesterol: 105mg
  • Fiber: 2g
  • Sugar: 6g
  • Sodium: 980mg

Nutrition values are approximate and may vary depending on the ingredients used.

Expert Tips

  • Keep the butter and buttermilk very cold for light, flaky biscuits.
  • Handle the dough gently to avoid tough biscuits.
  • Use freshly cracked black pepper for the most flavorful gravy.
  • Cook the flour briefly before adding the milk to eliminate any raw flour taste.
  • Serve the biscuits while warm for the best texture.

Flavor Variations

Spicy Biscuits and Gravy

Use hot breakfast sausage and add a pinch of cayenne pepper or crushed red pepper flakes to the gravy.

Bacon Gravy

Replace half of the sausage with crispy chopped bacon for a smoky twist.

Cheesy Biscuits

Mix 1 cup shredded cheddar cheese into the biscuit dough before baking.

Herb Biscuits

Add chopped fresh chives, parsley, or rosemary to the biscuit dough for extra flavor.

Turkey Sausage Gravy

Substitute turkey breakfast sausage for a lighter version.

Storage

Refrigerator

Store biscuits and gravy separately in airtight containers for up to 4 days.

Freezer

  • Biscuits: Freeze for up to 3 months.
  • Gravy: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Biscuits

Warm in a 350°F (175°C) oven for 8–10 minutes.

Gravy

Reheat over medium-low heat on the stovetop, adding a splash of milk to restore the creamy consistency.

Microwave

Heat individual servings in 30-second intervals, stirring the gravy between each interval.

What to Serve with Biscuits and Gravy

This hearty Southern breakfast pairs well with:

  • Scrambled eggs
  • Fried eggs
  • Crispy bacon
  • Breakfast sausage links
  • Hash browns
  • Fresh fruit
  • Sliced tomatoes
  • Orange juice
  • Coffee
  • Sweet tea

Frequently Asked Questions

Can I use store-bought biscuits?

Yes! Homemade biscuits offer the best flavor and texture, but refrigerated or frozen biscuits are a convenient option.

Why is my gravy too thick?

Simply whisk in a little extra milk until the gravy reaches your desired consistency.

Can I make the gravy ahead of time?

Yes. Store it in the refrigerator for up to 4 days and reheat gently, adding a splash of milk if needed.

Can I use plant-based milk?

Whole milk provides the richest texture, but unsweetened oat milk or soy milk can work as substitutes. The flavor and consistency may vary slightly.

Can I freeze sausage gravy?

Yes. Freeze it in an airtight container for up to 2 months. Stir well while reheating to restore its smooth texture.

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