Name: Biscuits and Gravy Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southern American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 cup (1 stick) cold butter, cubed; 3/4 cup cold buttermilk; 1 pound breakfast sausage (pork or turkey); 1/4 cup all-purpose flour; 3 cups whole milk (warm); 1/2 teaspoon salt (to taste); 1/2 teaspoon black pepper; 1/4 teaspoon crushed red pepper flakes (optional, for spice)

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If there’s one dish that captures the warmth and comfort of a Southern breakfast, it’s definitely Biscuits and Gravy. Fluffy, golden-brown biscuits that are buttery and tender on the inside serve as the perfect base for a silky, peppery sausage gravy. This is the kind of meal that brings everyone to the table in their pajamas, eager for that first comforting bite. Whether you whip up a batch for a lazy Saturday, a cozy holiday morning, or as the star of a special brunch, Biscuits and Gravy never fail to satisfy or spark delicious conversation.

Biscuits and Gravy Recipe - Recipe Image

Ingredients You’ll Need

What makes Biscuits and Gravy such a staple is how beautifully straightforward the ingredients are. Each one serves a purpose: the biscuits are tender yet sturdy enough to soak up the gravy, and the sausage-laden sauce brings just the right touch of peppery richness. Let’s break down what you’ll need (and why you need it).

All-purpose flour: The base for both biscuits and gravy; it ensures structure in the biscuits and thickens your gravy to the perfect consistency.
Baking powder: Adds a fluffy rise to your biscuits for that essential pillow-soft interior.
Baking soda: Works with the buttermilk to lift the biscuits and balance flavors.
Salt: Highlights every ingredient and keeps the biscuits and gravy from tasting flat.
Cold butter: Gives biscuits flaky layers and an irresistibly buttery flavor—make sure it’s as cold as possible when you mix it in.
Cold buttermilk: Brings richness and a subtle tang, helping create those classic tender biscuits.
Breakfast sausage (pork or turkey): Creates that signature savory, peppery gravy—feel free to use mild or spicy, depending on preference.
Whole milk (warm): Makes your gravy creamy and smooth; warming it helps prevent lumps when you mix it in.
Black pepper: The secret to authentic Southern flavor—don’t be shy with it!
Crushed red pepper flakes (optional): For those who like a little kick of heat in their gravy.

How to Make Biscuits and Gravy

Step 1: Whisk Together Biscuit Dry Ingredients

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment. In a large bowl, whisk together your flour, baking powder, baking soda, and salt. Giving these dry ingredients a quick mix not only evenly distributes the leaveners but also keeps the biscuits light and tender—no dense bites here!

Step 2: Cut in Cold Butter

Toss your cubed, chilled butter right into the flour mixture. Use a pastry blender, fork, or your fingertips to incorporate the butter until the mix looks like coarse crumbs. This step is absolutely essential for getting flaky, layered biscuits that practically melt in your mouth.

Step 3: Add Buttermilk and Shape Dough

Pour in the cold buttermilk and gently stir until your dough just comes together—don’t overmix! Turn the dough onto a lightly floured surface and fold it over onto itself three or four times before patting it into a 1-inch thick rectangle. This folding magic creates all those gorgeous biscuit layers.

Step 4: Cut Out and Bake Biscuits

Using a round biscuit cutter (or even an upturned glass), cut out your biscuits and place them on the prepared baking sheet. Pop them in the oven and bake for 12–15 minutes until they’re golden brown and irresistible. Try not to sneak one before you’re ready for the next step!

Step 5: Prepare the Sausage Gravy

While the biscuits bake, set a skillet over medium heat and brown your breakfast sausage, breaking it up with a spoon as it cooks. Once it’s deliciously crumbled and browned, sprinkle the flour over the sausage and stir, cooking for another minute or two. This not only thickens your gravy but also builds flavor.

Step 6: Add Milk and Simmer

Gradually whisk in the warm milk, stirring constantly to prevent lumps. Keep it at a gentle simmer for 5–7 minutes—your gravy will thicken to a luscious, pourable consistency. Season with salt, plenty of black pepper, and a pinch of red pepper flakes if you like a little extra spice.

Step 7: Assemble and Serve Biscuits and Gravy

Split your warm biscuits in half and arrange them on plates. Generously pour the savory sausage gravy over the top. For that classic Southern flair, add an extra sprinkle of black pepper and dive right in while everything is piping hot.

How to Serve Biscuits and Gravy

Garnishes

The beauty of Biscuits and Gravy is in its simplicity, but don’t hesitate to finish your plate with a little flourish. A scatter of fresh chopped chives or parsley adds a pop of green and a bit of freshness, while an extra twist of black pepper highlights all the peppery notes in the gravy. If you’re feeling zesty, a dash of hot sauce on top will wake things up beautifully.

Side Dishes

Biscuits and Gravy can absolutely stand on their own, but some light, simple sides round out the meal. Think scrambled eggs, a platter of fresh fruit, or a crisp salad tossed in a tangy vinaigrette to cut through the richness. And, of course, a big pot of hot coffee never goes amiss!

Creative Ways to Present

For brunch parties or holiday breakfasts, try splitting your biscuits and layering them with gravy in mini cast-iron skillets or ramekins for individual servings. Or, serve them family-style on a vintage platter and let everyone help themselves. Biscuits and Gravy also work gorgeously as a “build-your-own” breakfast bar—just keep the gravy warm and biscuits piled high!

Make Ahead and Storage

Storing Leftovers

Got some leftover Biscuits and Gravy? Lucky you! Store the biscuits and sausage gravy separately in airtight containers in the refrigerator. Biscuits will stay fresh for up to 2 days, while the gravy is good for up to 3 days. This keeps the biscuits from soaking up too much gravy and getting soggy before you’re ready for round two.

Freezing

Biscuits freeze beautifully—just let them cool completely, then wrap tightly and stash in the freezer for up to a month. The sausage gravy can also be frozen (once completely cool) in a freezer-safe container for the same amount of time. Thaw both in the fridge before reheating for best results.

Reheating

To reheat biscuits, just pop them in a preheated 350°F oven for about 5–7 minutes until warmed through. For the gravy, gently reheat it in a saucepan on the stovetop over low heat, stirring frequently and thinning with a splash of extra milk if needed. Combine and serve up Biscuits and Gravy just as deliciously as the first day.

FAQs

Can I use store-bought biscuits for this recipe?

Absolutely! If you’re short on time or want an even easier breakfast, go for high-quality refrigerated or frozen biscuits. Just bake according to the package instructions and make your sausage gravy from scratch for that homemade touch.

What type of sausage works best for the gravy?

Classic pork breakfast sausage gives you the most traditional flavor, but turkey sausage is a leaner option that still tastes fantastic. Mild or spicy sausage both work—just pick your favorite or whatever you have on hand.

How can I make this recipe vegetarian?

Simply swap the breakfast sausage for your favorite plant-based or vegetarian sausage and use dairy-free milk and butter alternatives for both biscuits and gravy. You’ll still get rich, comforting Biscuits and Gravy with all the same soul-satisfying vibes.

Is there a way to make the gravy creamier?

For extra silky, decadent gravy, add a splash or two of heavy cream at the end of simmering. You can also use a combination of whole milk and half-and-half for more richness without too much heaviness.

Why is my gravy too thick or too thin?

Gravy consistency is easy to tweak—if it’s too thick, just stir in a little more warm milk until it’s your preferred texture. If it’s too thin, let it simmer a bit longer or add an extra tablespoon of flour mixed with water to thicken it up. Remember, Biscuits and Gravy are all about finding your perfect balance.

Final Thoughts

There’s truly nothing like the simple joy of sharing Biscuits and Gravy with those you love. Whether you’re cooking for a crowd or treating yourself to a little weekend comfort, this recipe is a reminder that the best meals are often the ones that bring people together. I hope you’ll give these Biscuits and Gravy a try and make them a classic in your own kitchen!