Fluffy, buttery biscuits smothered in a rich and creamy Southern-style sausage gravy—this comforting classic is a staple for breakfast or brunch. With homemade biscuits and a flavorful, peppery gravy, this dish delivers warmth and satisfaction in every bite.
Why You’ll Love This Recipe
- Classic Southern Comfort: A warm, hearty dish perfect for breakfast or brunch.
- Fluffy Homemade Biscuits: Buttery and tender, made from scratch.
- Rich and Creamy Gravy: Packed with flavorful sausage and a smooth, thick consistency.
- Simple Ingredients: Made with pantry staples, no special equipment required.
- Perfect for Any Occasion: Whether for a weekend brunch or a cozy morning meal, this dish is always a hit.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
For the Sausage Gravy:
- 1/2 lb breakfast sausage
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
Directions
Make the Biscuits:
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in the buttermilk until just combined—do not overmix.
- Turn the dough onto a floured surface, gently pat it to about 1-inch thickness, and cut out biscuits using a round cutter.
- Place on a baking sheet and bake for 12-15 minutes until golden brown.
Make the Gravy:
- While the biscuits bake, heat a skillet over medium heat and cook the sausage until browned, breaking it apart as it cooks.
- Add butter to the skillet, then stir in the flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in the milk, stirring constantly until the gravy thickens.
- Season with salt, black pepper, garlic powder, and cayenne (if using). Simmer for 3-4 minutes.
Serve:
- Split the warm biscuits in half and ladle the sausage gravy over the top.
- Serve immediately and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: 450 kcal per serving
Variations
- Cheesy Biscuits: Add 1/2 cup shredded cheddar cheese to the biscuit dough.
- Spicier Gravy: Increase the cayenne pepper or add red pepper flakes.
- Vegetarian Option: Use plant-based sausage and replace the butter with oil.
- Extra Buttery Flavor: Brush biscuits with melted butter right after baking.
- Herb-Infused Gravy: Stir in fresh thyme or sage for extra depth of flavor.
Storage and Reheating
- Refrigeration: Store leftover biscuits and gravy separately in airtight containers for up to 3 days.
- Freezing: Freeze biscuits for up to 3 months. Gravy can be frozen but may need extra milk when reheating.
- Reheating: Warm biscuits in the oven at 350°F (175°C) for 5-10 minutes. Reheat gravy in a skillet over low heat, stirring in a splash of milk if needed.
FAQs
1. Can I use store-bought biscuits?
Yes, but homemade biscuits taste much better and have a flakier texture.
2. How can I make the biscuits flakier?
Use cold butter and handle the dough as little as possible. Folding the dough once or twice before cutting can also add layers.
3. Can I make this ahead of time?
Yes! The biscuits can be made a day in advance and reheated. The gravy reheats well with a little extra milk stirred in.
4. What type of sausage works best?
Mild or spicy breakfast sausage is best, but you can also use ground pork or turkey sausage.
5. Can I make buttermilk at home?
Yes! Mix 3/4 cup whole milk with 2 tsp lemon juice or vinegar, let sit for 5 minutes, then use as buttermilk.
6. How do I keep my gravy from getting too thick?
If the gravy thickens too much, stir in a little more milk until you reach the desired consistency.
7. Can I use whole wheat flour?
Yes, but the biscuits may be slightly denser. A mix of half all-purpose and half whole wheat flour works well.
8. What can I serve with biscuits and gravy?
Serve with scrambled eggs, crispy bacon, hash browns, or fresh fruit for a complete breakfast.
9. Can I use milk alternatives?
Yes, unsweetened almond, soy, or oat milk can replace whole milk in the gravy, but the texture may vary.
10. Why did my biscuits turn out dense?
Overmixing the dough or using warm butter can make the biscuits dense instead of fluffy.
Conclusion
Biscuits and Gravy is a timeless Southern breakfast dish that combines fluffy, buttery biscuits with a rich, creamy sausage gravy. Whether you’re making it for a weekend brunch or a special breakfast treat, this recipe delivers warm, comforting flavors in every bite. Try it today and enjoy a true Southern classic!
Print
Biscuits and Gravy
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Fluffy, buttery biscuits smothered in a rich and creamy Southern-style sausage gravy—perfect for breakfast or brunch!
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
For the Sausage Gravy:
- 1/2 lb breakfast sausage
- 2 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper (optional)
Instructions
Make the Biscuits:
- Preheat oven to 425°F (220°C).
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
- Stir in buttermilk until just combined.
- Turn dough onto a floured surface, gently pat it to about 1-inch thickness, and cut out biscuits using a round cutter.
- Place biscuits on a baking sheet and bake for 12-15 minutes, until golden brown.
Make the Gravy:
- While biscuits bake, cook sausage in a skillet over medium heat until browned.
- Add butter, then stir in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in milk, stirring constantly until thickened.
- Season with salt, black pepper, garlic powder, and cayenne if using. Simmer for 3-4 minutes.
Serve:
- Split biscuits in half and ladle sausage gravy over the top. Serve warm!
Notes
- For extra flaky biscuits, fold the dough over itself a few times before cutting.
- Want thicker gravy? Let it simmer a little longer or add an extra tablespoon of flour.
- Serve with scrambled eggs and hash browns for the ultimate Southern breakfast!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking, Stovetop
- Cuisine: Southern, American
