Biscuits and Gravy

Why You’ll Love This Recipe

This recipe is the ultimate comfort food: buttery, tender biscuits paired with a savory, peppery sausage gravy that’s bursting with flavor. It’s quick to make, filling, and uses ingredients you likely already have on hand. Whether you’re feeding a crowd or enjoying a quiet weekend breakfast, biscuits and gravy delivers all the cozy vibes in one delicious dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuits:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter (cold and cubed)
• Buttermilk (cold)

For the sausage gravy:

• Breakfast sausage (pork or turkey)
• All-purpose flour
• Whole milk
• Salt
• Black pepper
• Butter (optional, for added richness)

Directions

1. Make the biscuits:
   • Preheat the oven to 425°F (220°C).
   • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
   • Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
   • Stir in the cold buttermilk just until the dough comes together.
   • Turn dough onto a floured surface, gently pat it out, and fold it over a couple of times. Pat to about 1-inch thickness and cut out biscuits.
   • Place on a baking sheet and bake for 12–15 minutes or until golden brown.
2. Make the sausage gravy:
   • In a skillet over medium heat, cook the sausage, breaking it apart, until browned and fully cooked.
   • Sprinkle flour over the sausage and stir to coat evenly. Cook for 1–2 minutes to eliminate the raw flour taste.
   • Gradually add milk, stirring constantly.
   • Bring to a simmer and cook until thickened, about 5–7 minutes. Season with salt and generous black pepper to taste. Add butter if desired for extra richness.
3. Assemble:
   • Split the warm biscuits in half and ladle the hot sausage gravy over the top.
   • Serve immediately.

Servings and timing

This recipe serves 4–6.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

• Spicy: Use hot sausage or add a pinch of cayenne pepper to the gravy.
• Herbed biscuits: Add chopped chives, parsley, or thyme to the biscuit dough for extra flavor.
• Cheesy biscuits: Mix shredded cheddar into the biscuit dough.
• Vegetarian: Use plant-based sausage and dairy alternatives for a meatless version.
• Gluten-free: Use a gluten-free flour blend for both biscuits and gravy.
• Make-ahead: Prepare the gravy in advance and reheat gently before serving with freshly baked or reheated biscuits.

Storage/Reheating

Storage: Store biscuits and gravy separately in airtight containers. Refrigerate for up to 3 days.
Freezing: Freeze baked biscuits for up to 2 months. The gravy can also be frozen, but may need whisking after thawing.
Reheating:

• Biscuits: Reheat in a 350°F oven for 5–10 minutes or in the microwave for 30 seconds.
• Gravy: Reheat in a saucepan over low heat, adding a splash of milk to loosen if needed.

FAQs

Can I use store-bought biscuits?

Yes, store-bought biscuit dough or frozen biscuits work in a pinch, but homemade offers the best texture and flavor.

What type of sausage is best for gravy?

Pork breakfast sausage is traditional, but turkey sausage or spicy Italian sausage can also be used.

How do I prevent lumpy gravy?

Whisk continuously as you add the milk to evenly distribute the flour and ensure a smooth consistency.

Can I make this dish ahead of time?

Yes, the gravy can be made ahead and reheated. Biscuits are best fresh but can also be made in advance.

Is there a dairy-free option?

Yes, use plant-based butter and milk, and a dairy-free biscuit recipe to accommodate dietary needs.

Can I add cheese to the gravy?

Absolutely. Stir in shredded cheddar or pepper jack cheese for a cheesy twist.

How thick should the gravy be?

Gravy should be thick enough to coat the back of a spoon, but still pourable. Add more milk to adjust if needed.

What’s the best flour for the biscuits?

Use all-purpose flour for classic biscuits, or a mix with cake flour for an even softer texture.

How do I reheat leftovers without drying them out?

Add a splash of milk to the gravy before reheating and cover biscuits lightly when warming in the oven or microwave.

Can I serve this with eggs?

Yes! A fried or scrambled egg on the side—or even on top—makes it an even heartier breakfast.

Conclusion

Biscuits and gravy is the definition of a comforting, down-home breakfast. With flaky, buttery biscuits and rich sausage gravy, it’s a simple yet soul-satisfying dish that never goes out of style. Whether you’re treating yourself on a weekend morning or serving guests at brunch, this recipe delivers classic flavor and cozy vibes every single time.

Biscuits and Gravy

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Biscuits and gravy is a classic Southern comfort dish featuring fluffy homemade biscuits smothered in rich, creamy sausage gravy. It’s a warm, hearty meal perfect for breakfast or brunch.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Breakfast
• Method: Stovetop & Baking
• Cuisine: Southern American
• Diet: Halal

Ingredients

• For the biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• For the sausage gravy:
• 1 pound breakfast sausage (pork or turkey)
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• Salt, to taste
• 1–2 teaspoons freshly ground black pepper (to taste)
• 1 tablespoon butter (optional, for richness)

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Instructions

1. Make the biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter with a pastry cutter or your fingers until mixture resembles coarse crumbs. Stir in cold buttermilk just until dough comes together.
2. Turn dough onto a floured surface and gently pat it out. Fold over once or twice, then pat to about 1-inch thick. Cut out biscuits using a cutter. Place on a baking sheet and bake for 12–15 minutes, or until golden brown.
3. Make the gravy: While biscuits bake, cook sausage in a skillet over medium heat until browned and cooked through. Sprinkle flour over sausage and stir to coat. Cook for 1–2 minutes.
4. Gradually add milk while stirring. Bring to a simmer and cook until thickened, about 5–7 minutes. Season with salt and plenty of black pepper. Stir in butter if desired.
5. Assemble: Split warm biscuits in half and top with generous spoonfuls of hot sausage gravy. Serve immediately.

Notes

• Don’t overwork the biscuit dough to keep them light and tender.
• Add shredded cheese or herbs to the biscuit dough for extra flavor.
• Use hot sausage or a pinch of cayenne for a spicy kick.
• Make the gravy ahead and reheat gently before serving.
• Store biscuits and gravy separately to maintain texture.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 5g
• Sodium: 880mg
• Fat: 33g
• Saturated Fat: 16g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 85mg