This Biscuits and Gravy recipe is a classic Southern comfort food that’s perfect for a hearty breakfast or brunch! Fluffy, buttery biscuits are smothered in a creamy sausage gravy, creating a warm and satisfying meal that’s sure to please everyone at the table.

Why You’ll Love This Recipe

Comfort Food Classic: This dish is a beloved Southern staple for a reason. It’s the perfect combination of savory and comforting flavors, offering a warm and satisfying hug in a bowl.
Homemade Goodness: Making biscuits and gravy from scratch is easier than you might think! This recipe guides you through the process with simple instructions and readily available ingredients.
Versatile: While it’s traditionally a breakfast dish, biscuits and gravy can also be enjoyed for brunch, lunch, or even a casual dinner. You can also customize the gravy with different types of sausage or spices to create your own unique flavor.

Ingredients

For the Biscuits:

All-purpose flour: The base of the biscuit dough, providing structure and a light texture.
Baking powder: Helps the biscuits rise and become fluffy.
Baking soda: Adds extra lift and helps to create a tender texture.
Sugar: Adds a touch of sweetness to balance the savory flavors.
Salt: Enhances the overall flavor of the biscuits.
Unsalted butter: Cold, unsalted butter cut into small cubes is essential for creating flaky biscuits.
Buttermilk: Adds a tangy flavor and helps to activate the baking soda, creating a tender texture.

For the Sausage Gravy:

Pork breakfast sausage: Use your favorite type of breakfast sausage, whether it’s mild, spicy, or flavored with herbs.
All-purpose flour: Used to thicken the gravy and create a roux.
Whole milk: Creates a creamy and rich gravy.
Salt and pepper: Enhances the overall flavor of the gravy.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Biscuits and Gravy

Step 1: Make the Biscuits

Preheat your oven to 450°F (230°C).
In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to cut it into the flour until the mixture resembles coarse crumbs.
Pour in the buttermilk and stir until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a 1-inch thick rectangle.
Using a round biscuit cutter, cut out biscuits from the dough and place them on a baking sheet lined with parchment paper.
Brush the tops of the biscuits with a little bit of milk and bake in the preheated oven for 12-15 minutes, or until golden brown.

Step 2: Make the Sausage Gravy

While the biscuits are baking, prepare the sausage gravy. Brown the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
Sprinkle the flour over the cooked sausage and stir well to combine. Cook for another minute to remove the raw flour taste.
Gradually add the milk to the skillet while stirring constantly to prevent lumps. Cook the gravy for about 10 minutes, or until thickened, stirring occasionally. If the gravy becomes too thick, add more milk as needed. Season the gravy with salt and black pepper to taste.

Step 3: Assemble and Serve

To serve, split the warm biscuits in half and generously ladle the sausage gravy over the top. Enjoy immediately!

Pro Tips for Making the Recipe

Buttermilk Substitution: If you don’t have buttermilk on hand, you can make a quick substitute by mixing ¾ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Cold Butter for Biscuits: Make sure your butter is very cold for the flakiest biscuits. You can even freeze it for a few minutes before cutting it into the flour mixture.
Adjust Gravy Consistency: Adjust the gravy consistency to your liking by adding more milk if it’s too thick, or simmering it longer if you prefer a thicker gravy.

How to Serve

This Biscuits and Gravy is a hearty and satisfying meal on its own. You can also serve it with:

Fried eggs: Add a fried egg on top of the biscuits and gravy for extra richness and protein.
Hash browns: Crispy hash browns make a delicious side dish.
Fruit salad: A refreshing fruit salad adds a touch of sweetness and balances the richness of the dish.

Make Ahead and Storage

Storing Leftovers

Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days.

Freezing

You can freeze the biscuits and gravy separately for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat the biscuits in the oven or toaster oven until warmed through. Reheat the gravy in a saucepan over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.

FAQs

1. Can I use a different type of flour for the biscuits?

While all-purpose flour is recommended, you can experiment with other types of flour, such as bread flour or a gluten-free blend. Keep in mind that the texture of the biscuits may vary.

2. Can I make this recipe vegetarian?

Yes, you can substitute the pork sausage with a plant-based sausage or omit it altogether for a vegetarian gravy. You can also add sautéed mushrooms or vegetables to the gravy for extra flavor.

3. Can I make the biscuits ahead of time?

Yes, you can bake the biscuits ahead of time and reheat them when ready to serve.

4. How can I prevent the gravy from becoming lumpy?

To prevent lumps, make sure to whisk the flour into the sausage grease thoroughly before gradually adding the milk. Continue whisking as you add the milk to ensure a smooth gravy.

Jaden Christner

Hey everyone! I'm Jaden, and welcome to YummyHere! Basically, I'm obsessed with food. Like, really obsessed. So, I figured, why not share all my yummy creations with the world? Hopefully, you'll find something here that makes you say "Yum!" (because that's the goal, right?). Let's get cooking!

Biscuits and Gravy Recipe