Get ready to fall in love with a soul-warming classic: Biscuits and Gravy. This Southern breakfast staple brings together fluffy, tender biscuits and savory, creamy sausage gravy in every forkful. With simple ingredients and an easy process, it’s a dish that shines at weekend brunches or whenever you need a generous helping of comfort. There’s nothing quite like the rich aroma of sizzling sausage and freshly baked biscuits mingling in your kitchen—this is a meal that brings people together and always draws a crowd.

Biscuits and Gravy Recipe - Recipe Image

Ingredients You’ll Need

Every element in this Biscuits and Gravy recipe plays a crucial role in creating the perfect bite. You start with pantry basics, then let the magic happen with cold butter and buttermilk for the biscuits, plus hearty sausage for the lush, creamy gravy. It’s proof that the best flavors often come from the simplest things.

2 cups all-purpose flour: This is the backbone of your biscuit dough, giving structure and that signature soft crumb.
1 tablespoon baking powder: Lends the biscuits their signature fluffiness by making them rise beautifully in the oven.
1/2 teaspoon baking soda: Works with the buttermilk to add just enough lift and tenderness.
1 teaspoon salt: Delivers balance and depth to both biscuits and gravy—don’t skip it!
6 tablespoons cold unsalted butter (cubed): The secret to flaky, melt-in-your-mouth layers; keep it cold for best results.
3/4 cup cold buttermilk: Adds a subtle tang and enhances the tender crumb—straight from the fridge is best.
1 pound breakfast sausage: Provides rich, meaty flavor and plenty of savory bits in every spoonful of gravy.
1/4 cup all-purpose flour (for gravy): Thickens the gravy, making it creamy without being too rich.
3 cups whole milk: Creates that silky gravy texture, balancing out the sausage’s saltiness.
1/2 teaspoon freshly ground black pepper: Adds just enough bite to the gravy; grind fresh for full flavor.
1/4 teaspoon salt: Brings all the savory notes in the sausage gravy together.

How to Make Biscuits and Gravy

Step 1: Preheat and Prep

Start by heating your oven to 450°F (230°C). It’s important to have the oven hot and ready; the high temperature helps those biscuits rise fast, creating golden tops and pillowy middles. Line a baking sheet with parchment paper, so nothing sticks, and you’re all set for easy cleanup.

Step 2: Make the Biscuit Dough

In a large bowl, whisk together the flour, baking powder, baking soda, and salt to distribute everything evenly. Cut in the cold, cubed butter using a pastry cutter or your fingertips until you see pea-sized crumbs throughout—think of this as the shortcut to flaky, layered biscuits. Gently add the cold buttermilk, stirring just until the dough barely comes together; overmixing is the enemy of tenderness.

Step 3: Shape and Bake the Biscuits

Turn the dough out onto a lightly floured counter and flatten it into a 1-inch thick rectangle with your hands. For extra fluff, fold the dough over on itself two or three times. This simple fold builds irresistible, buttery layers. Pat it down again, then use a round cutter to stamp out your biscuits—no twisting, just straight down and up for maximum rise. Arrange them close together on the sheet, so their sides touch; this helps them climb high. Bake for 12 to 15 minutes, or until the tops are lightly golden and the smell fills your kitchen with cozy anticipation.

Step 4: Cook the Sausage

While the biscuits are baking, set a large skillet over medium heat. Brown the breakfast sausage, breaking it up into small crumbles with your spoon. Once it’s fully cooked and nicely browned, you’ve built the flavorful base for a classic Biscuits and Gravy experience.

Step 5: Make the Sausage Gravy

Sprinkle the flour evenly over the cooked sausage, stirring until every crumble is coated. This flour is going to work as a thickener for the gravy. Gradually pour in the milk, stirring constantly to avoid lumps. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 5 to 7 minutes, stirring often until the gravy is thick and lush. Season with black pepper and salt to taste—the fragrance alone is enough to make your mouth water!

Step 6: Serve and Enjoy

Once those biscuits are hot and ready, split them open and spoon generous helpings of gravy over each half. If you’ve done it right, the gravy nestles into every fluffy nook, making each bite a cozy, savory hug. The ultimate Biscuits and Gravy moment is here—don’t be shy with that gravy!

How to Serve Biscuits and Gravy

Garnishes

The finishing touch can take Biscuits and Gravy to new heights. Add a sprinkle of chopped fresh chives, parsley, or green onions for a hit of color and freshness. A dash of hot sauce or cracked black pepper on top wakes up the flavors and adds a little excitement to each bite.

Side Dishes

Biscuits and Gravy are famously hearty, but some simple sides make the meal complete. Try serving them with a fresh fruit salad, crispy hash browns, or softly scrambled eggs. A sweet jam or homemade jelly on the side can provide that delightful contrast to all the savory goodness.

Creative Ways to Present

For a brunch crowd, consider making mini Biscuits and Gravy sliders, perfect for sharing. You can also serve everything family-style, letting everyone split their biscuits and ladle on as much gravy as they like. Layering the biscuits and gravy in a baking dish and heating them together just before serving makes for a comforting casserole twist that’s perfect for a casual get-together.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, allow the biscuits and gravy to cool completely before storing them separately in airtight containers. The biscuits keep best at room temperature for a day, or in the fridge for up to three days. The gravy should be refrigerated and used within three days for the freshest flavor and texture.

Freezing

Both biscuits and gravy are freezer-friendly! Wrap biscuits individually and freeze them for up to two months. Gravy should be cooled and stored in freezer-safe bags or containers. Label and freeze for up to three months. Thaw overnight in the refrigerator for best results before reheating.

Reheating

To bring biscuits back to life, warm them in a 300°F oven until soft and heated through. For the gravy, reheat gently in a saucepan over low heat, stirring and adding a splash of milk as needed to loosen it up. Quick spur-of-the-moment breakfasts are now within easy reach!

FAQs

Can I use a different type Breakfast

Absolutely! While breakfast sausage gives traditional flavor, you can swap in spicy Italian sausage for more heat, turkey sausage for a lighter take, or even plant-based sausage for a vegetarian-friendly version of Biscuits and Gravy.

What if I don’t have buttermilk?

No buttermilk? No problem. Mix 3/4 cup of whole milk with a tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and you’ll have a worthy substitute that tangs up the biscuits perfectly.

Can I double the recipe for a crowd?

You sure can! Both the biscuit and gravy portions can easily be doubled. Bake batches of biscuits and keep them warm in a low oven while you make extra gravy on the stovetop. It’s a surefire way to make Biscuits and Gravy the star of any brunch gathering.

What’s the best way to keep biscuits fluffy?

Handle the dough as little as possible and keep your butter and buttermilk very cold. Working quickly and with a light touch keeps the butter from melting before baking, which ensures those magical, steamy pockets inside every biscuit.

Is there a way to make this dish spicier?

Yes! Spice lovers can stir in a big pinch of cayenne, crushed red pepper flakes, or even a spoonful of hot sauce into the gravy. Top with extra black pepper to turn up the flavor dial just the way you like it.

Final Thoughts

If you’ve never tried homemade Biscuits and Gravy, you’re in for a treat that’s as comforting as a warm kitchen on a chilly morning. With every tender biscuit and creamy spoonful of gravy, this classic recipe transforms a few simple ingredients into something unforgettable. Grab your skillet and share this longtime favorite—you’ll be making memories (and requests for seconds) in no time!

Biscuits and Gravy Recipe

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4.6 from 16 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Learn how to make classic biscuits and gravy with this delicious recipe. Tender, flaky biscuits paired with creamy sausage gravy, a hearty and comforting breakfast favorite.

Ingredients

Scale

Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons cold unsalted butter (cubed)
3/4 cup cold buttermilk

Sausage Gravy:

1 pound breakfast sausage
1/4 cup all-purpose flour (for gravy)
3 cups whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

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Instructions

Prepare Biscuits: Preheat oven to 450°F. Mix dry ingredients, cut in butter, add buttermilk, shape, cut, and bake biscuits for 12-15 minutes.
Make Sausage Gravy: Brown sausage, sprinkle flour, add milk, stir until thickened. Season with salt and pepper.
Serve: Split warm biscuits, top with sausage gravy.