Biscuits Gravy Recipe: If there’s one comfort food that defines the soul of Southern cooking, it’s biscuits and gravy. Flaky, buttery biscuits smothered in creamy, peppery sausage gravy—it’s the kind of dish that feels like a warm hug on a chilly morning. Whether you’re making it for breakfast, brunch, or breakfast-for-dinner (no judgment here!), this classic combo hits every note of deliciousness.
You don’t need to be a Southern grandma to pull off this meal either. With a few staple ingredients and some easy steps, you’ll be cranking out the kind of biscuits and gravy that makes people come back for seconds—and thirds. Let’s dive right into how to make this legendary meal from scratch.
What Makes a Great Biscuits and Gravy Dish?
Great biscuits and gravy is all about texture and balance. You want tender, golden-brown biscuits with those irresistible flaky layers. The gravy? It should be smooth, rich, and loaded with savory sausage flavor. A gentle kick of black pepper brings it all together without overpowering the rest.
So what’s the secret to perfection? Honestly, it’s less about complicated technique and more about using the right ingredients and not rushing the process. Cold butter is your best friend for biscuits. A slow simmer is your ticket to creamy gravy. And remember—this is comfort food, not fine dining. Imperfection is part of the charm.
Ingredients You’ll Need
Getting everything ready ahead of time makes the process so much smoother. Here’s what you’ll need for both the biscuits and the sausage gravy.
For the Buttery Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (very cold or frozen)
- ¾ cup buttermilk (cold)
Pro Tip: If you don’t have buttermilk, you can make your own by adding 1 tbsp of lemon juice or white vinegar to ¾ cup milk. Let it sit for 5 minutes before using.
For the Creamy Sausage Gravy
- 1 pound breakfast sausage (pork, spicy or mild)
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- ½ tsp salt (adjust to taste)
- 1 tsp black pepper (freshly ground)
- Optional: red pepper flakes, garlic powder, onion powder for extra flavor
That’s it—simple ingredients that you probably already have on hand. Now let’s get into the fun part: making everything from scratch.
Equipment Needed
Before you start, make sure you have these tools ready to go:
- Mixing bowl
- Pastry cutter or fork
- Rolling pin (optional)
- Biscuit cutter or drinking glass
- Large skillet (cast iron is perfect)
- Whisk
- Baking sheet
- Oven preheated to 425°F (220°C)
Having everything prepped will save you from mid-recipe chaos. Ready? Let’s bake.
Step-by-Step Guide to Making the Biscuits
Step 1: Prepping Your Ingredients
Start by preheating your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, and salt. This gives your biscuits that nice rise and tender crumb.
Now grab your cold butter. Either grate it with a cheese grater or chop it into small cubes. Toss it into the flour mixture and use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs.
Step 2: Mixing the Dough
Pour in the cold buttermilk and stir until the dough just starts to come together. Don’t overmix—it should look a bit shaggy and messy. That’s exactly what you want.
Flour your countertop, then turn the dough out and gently knead it 4–5 times. This helps the dough hold together, but again, don’t go overboard.
Step 3: Cutting the Biscuits
Flatten the dough into a ¾-inch thick round using your hands or a rolling pin. Use a biscuit cutter or a round glass to cut out your biscuits. Push straight down—don’t twist, or you’ll seal the edges and prevent them from rising.
Gather the scraps, re-roll, and cut until you’ve used all the dough.
Step 4: Baking to Golden Perfection
Place the biscuits on a baking sheet lined with parchment paper. For soft sides, let them touch each other slightly. For crisp edges, leave space between them.
Bake for 12–15 minutes or until the tops are golden brown. Let them cool slightly while you start the gravy.
Step-by-Step Guide to Making the Gravy
Step 1: Browning the Sausage
While the biscuits are baking, heat a large skillet over medium heat. Add the sausage and break it up with a spatula or wooden spoon. Cook it until it’s no longer pink and has developed some nice brown bits—this is where the flavor really starts to shine.
Make sure to stir occasionally, allowing the sausage to cook evenly. You want it cooked through but not burned. Once browned, don’t drain the fat! That flavorful grease is going to be the base of your gravy.
Step 2: Creating the Roux
Sprinkle the all-purpose flour evenly over the cooked sausage. This is your roux—the magical thickener. Stir constantly for 1–2 minutes, making sure the flour coats the sausage and absorbs the fat.
The mixture will start to look pasty and thick, almost like sausage-packed dough. That’s perfect. Cooking the flour like this prevents your gravy from having a raw flour taste.
Step 3: Adding Milk and Simmering
Slowly pour in the milk while stirring continuously. It might look thin at first, but give it time. Keep stirring as it heats up—within a few minutes, it will begin to thicken into that rich, creamy consistency you’re after.
Once it starts to bubble, reduce the heat to low and continue to stir occasionally. Let it simmer for about 5–7 minutes. The goal here is a thick but pourable gravy. If it gets too thick, just add a splash of milk to loosen it up.
Step 4: Seasoning the Gravy
Now for the flavor boost—season with salt and a generous amount of black pepper. Want more kick? Toss in a pinch of red pepper flakes or a dash of garlic powder. Taste as you go, because everyone’s gravy preferences are a little different.
And just like that, your homemade sausage gravy is ready to go!
Bringing It All Together: Serving Biscuits and Gravy
Time to assemble your masterpiece. Grab one of those warm, flaky biscuits and split it open on a plate. Ladle a generous scoop of hot sausage gravy over the top, letting it spill over the edges.
Want to get fancy? Add a sprinkle of fresh parsley, cracked black pepper, or even a fried egg on top for an extra touch.
Pro Serving Tips:
- Keep biscuits warm in a clean towel until serving.
- Don’t skimp on gravy – this is the star of the show.
- Serve immediately – biscuits and gravy are best enjoyed hot and fresh.
Trust us—your kitchen is going to smell like heaven, and your taste buds are going to thank you.
Tips for Perfect Biscuits Every Time
Let’s be honest—bad biscuits are just… sad. Here’s how to make sure yours turn out pillowy, flaky, and full of buttery goodness.
Use Cold Butter (Always!)
Cold butter is the secret to flaky layers. When those cold bits of butter hit the hot oven, they create steam, which gives your biscuits lift and texture.
Don’t Overwork the Dough
Overmixing or kneading too much makes your biscuits tough. Handle the dough as little as possible—this isn’t bread, so no need to work it like dough in a pizzeria.
Cut Biscuits Cleanly
Use a sharp cutter and press straight down. Twisting seals the edges and keeps the biscuit from rising fully. You want those sky-high biscuits with visible layers.
Keep Them Close Together on the Tray
Want tall biscuits with soft sides? Place them so they’re just barely touching. For crisp edges, leave space between them.
Tips for Perfect Gravy Every Time
You’ve got the biscuits down—now let’s make sure your gravy is silky-smooth and loaded with flavor.
Whisk Like Your Life Depends on It
When you add the flour to the sausage, and again when adding milk, whisk non-stop. This prevents lumps and keeps everything creamy.
Simmer, Don’t Boil
Boiling can cause the gravy to separate or scorch. Keep it on a low simmer and give it time to thicken naturally.
Taste and Adjust Seasonings
Some sausages are already salty or spicy. Always taste your gravy before adding extra salt or pepper so you don’t accidentally overdo it.
Variations You Can Try
Biscuits and gravy don’t have to be one-size-fits-all. Here are a few tasty ways to change things up:
Vegetarian Version
Use plant-based sausage or a mix of mushrooms and onions. Swap the milk for a non-dairy option like oat or almond milk, and use plant-based butter in the biscuits.
Spicy Jalapeño Gravy
Add diced jalapeños and crushed red pepper flakes to your gravy for an extra kick. It pairs perfectly with cheddar-stuffed biscuits.
Bacon & Mushroom Gravy
Crisp up chopped bacon, sauté mushrooms in the drippings, and follow the gravy steps as usual. Smoky, earthy, and irresistible.
How to Store and Reheat Leftovers
Got extras? Lucky you! Here’s how to store them the right way.
Storing:
- Biscuits: Store in an airtight container at room temp for up to 2 days or refrigerate for 4–5 days.
- Gravy: Store in an airtight container in the fridge for up to 4 days.
Freezing:
- Biscuits: Freeze baked biscuits in a zip-top bag for up to 3 months.
- Gravy: Freeze in individual portions, but note the texture might change slightly upon reheating. Stir well!
Reheating:
- Biscuits: Wrap in foil and warm in the oven at 350°F (175°C) for 10–12 minutes.
- Gravy: Reheat in a saucepan over low heat, adding a splash of milk to thin it out if needed.
What to Serve With Biscuits and Gravy
Biscuits and gravy are the main event, no doubt—but pairing them with the right sides can elevate your meal into a full-on feast. Whether it’s a weekend brunch spread or a comforting weekday breakfast, here are a few perfect pairings.
Classic Southern Sides
- Scrambled or Fried Eggs: Add a protein punch and contrast with the creamy gravy.
- Crispy Hash Browns: The crunch of potatoes complements the softness of the biscuits beautifully.
- Grits: Creamy or cheesy grits are another Southern classic that pairs like a dream with sausage gravy.
- Fried Green Tomatoes: Add a tangy, crunchy element to balance the richness.
Lighter Options for Balance
If you’re looking to balance out the heaviness of the dish:
- Fresh Fruit Salad: Juicy, tart fruits like oranges, strawberries, or grapes help cleanse the palate.
- Steamed or Sautéed Greens: Try spinach, kale, or collard greens with a hint of garlic or lemon.
- Greek Yogurt with Honey and Nuts: Offers creaminess without the heaviness of more gravy.
Mixing hearty and fresh elements gives you the best of both worlds.
Common Mistakes to Avoid
Even though biscuits and gravy are a comfort food staple, there are a few common missteps that can turn them into a breakfast blunder. Let’s keep you on the path to deliciousness.
Overcooking the Sausage
Sausage needs to be browned but not burned. Keep the heat at medium and stir often to avoid dry or charred meat.
Using Warm Butter in Biscuits
Warm butter melts before it gets to do its magic in the oven. Always use cold or frozen butter for those steam-created flaky layers.
Skipping Buttermilk
Regular milk will work, but buttermilk gives biscuits a distinct tang and superior tenderness. If you don’t have any, remember that vinegar or lemon juice in milk works in a pinch!
Rushing the Roux
Don’t just dump in the milk without giving the flour and fat a minute to cook together. This step builds the foundation of your gravy’s texture and flavor.
Make-Ahead Option
Want to enjoy biscuits and gravy without all the morning chaos? You can prep parts of the dish ahead and still enjoy a fresh-out-of-the-oven experience.
Make Biscuits Ahead
Prepare the biscuit dough, cut out your biscuits, and place them on a tray. Freeze until solid, then transfer to a zip-top bag. When ready to bake, pop them straight from the freezer into a preheated oven—just add 2–3 minutes to the baking time.
Gravy in Advance
Cook the gravy and store it in the fridge for up to 4 days. When reheating, do it low and slow on the stovetop, adding a splash of milk as needed to revive its creamy texture.
Bonus Tip:
You can also make a breakfast casserole version! Just layer biscuits and pour gravy over the top before baking everything together with scrambled eggs and cheese.
Nutritional Breakdown
We won’t pretend biscuits and gravy are a health food, but here’s what you’re working with per serving (1 biscuit + ½ cup gravy):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 480–550 kcal |
| Protein | 13–16g |
| Carbs | 34–40g |
| Fat | 30–35g |
| Fiber | 1–2g |
| Sodium | 750–900mg |
Want to Make It Lighter?
- Use turkey or chicken sausage instead of pork.
- Sub in low-fat milk or a mix of milk and broth for the gravy.
- Make mini biscuits for portion control.
- Add veggies like mushrooms or spinach to your gravy for more nutrition and flavor.
FAQs about Biscuits Gravy Recipe
Can I use store-bought biscuits instead of making them from scratch?
Absolutely! While homemade biscuits elevate the dish, using canned or frozen biscuits is a great time-saver. Just bake them according to package instructions and move on to the gravy.
How long does sausage gravy last in the fridge?
Properly stored in an airtight container, sausage gravy lasts up to 4 days in the fridge. Reheat gently over low heat with a splash of milk to restore its creaminess.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend for both the biscuits and to thicken the gravy. Also, ensure your sausage is gluten-free by checking the label.
Can I use milk alternatives for the gravy?
Definitely. Unsweetened almond milk, oat milk, or soy milk all work well. Just make sure to taste and adjust seasoning since non-dairy milks can slightly alter the flavor.
What’s the best sausage to use for gravy?
Go for a country-style breakfast sausage, either mild or spicy depending on your preference. Bulk sausage (not in casings) works best. Turkey sausage is a good leaner option.
Conclusion
There’s a reason biscuits and gravy have stood the test of time—it’s simple, hearty, and hits all the right flavor notes. This recipe brings the full Southern experience to your kitchen, whether you’re a seasoned cook or trying it for the first time.
What makes it special isn’t just the taste—it’s the feeling. That slow, satisfying morning when you savor each bite with a hot cup of coffee, maybe a good playlist, and absolutely no rush.
Once you master the basics, the possibilities are endless. Dress it up, keep it classic, or throw your own twist on it. Either way, this dish is always a winner.
