If you’re looking for the coziest Southern comfort food imaginable, Biscuits and Gravy is the answer. There’s something magical about tender, buttery biscuits blanketed in savory sausage gravy, especially when it’s fresh from your own kitchen. It’s a dish that somehow manages to be both heartwarming and irresistible—perfect for lazy weekend brunches, special family breakfasts, or whenever you need a little Southern soul on your plate. Get ready to sip your coffee and savor every bite, because homemade Biscuits and Gravy are about to become a star in your breakfast repertoire.

Biscuits and Gravy Recipe - Recipe Image

Ingredients You’ll Need

This classic Biscuits and Gravy recipe keeps things simple, letting each ingredient shine. From the flaky, rich biscuits to the creamy sausage gravy, every component is tried-and-true comfort at its finest. Here’s how each part brings something special to the table.

All-purpose flour: The backbone for both the biscuits and the gravy, lending structure and a satisfying, tender crumb.
Baking powder: A must for lift and fluffiness—don’t be shy, this ingredient brings your biscuits to new heights!
Salt: Just the right amount sharpens all the other flavors in both biscuit and gravy.
Baking soda: A partner to the buttermilk, it creates the light, delicate texture you crave.
Unsalted butter (cold, cubed): The coldness is key for those dreamy layers—we want bits of butter visible to create flaky magic.
Buttermilk (cold): Adds a subtle tang and keeps the dough ultra-tender; for fluffiest biscuits, keep it ice-cold until mixing.
Breakfast sausage (1 pound): Opt for your favorite style—spicy, mild, or sage-forward—for a sausage gravy packed with personality.
All-purpose flour (for gravy): Essential for thickening the gravy to glossy, spoonable perfection.
Whole milk: The secret to a creamy, rich gravy—make sure it’s full-fat for the best mouthfeel.
Black pepper: Adds classic warmth and a peppery bite to both biscuits and gravy—don’t skip it!
Cayenne pepper (optional): Want a gentle kick? A little pinch here ramps up the flavor without overpowering.
Salt to taste: Custom-fits the dish to your taste buds—add at the end for perfect flavor balance.

How to Make Biscuits and Gravy

Step 1: Mix the Biscuit Dry Ingredients

Start things off by whisking together your flour, baking powder, salt, and baking soda in a large bowl. It may seem simple, but this step ensures every bite of biscuit rises beautifully and tastes just right. Think of it as setting up the perfect stage for your Biscuits and Gravy to shine.

Step 2: Cut in the Butter

Add the cold, cubed butter and work it into the flour mixture using your fingertips or a pastry cutter. You want to stop when the mix looks like coarse crumbs—those tiny bits of butter will melt in the oven and create the flaky layers you dream about in a great biscuit.

Step 3: Add the Buttermilk and Form Dough

Pour in the cold buttermilk and gently stir until just combined. The dough will look a bit scraggly and shaggy—that’s good! Over-mixing is the enemy of tender biscuits, so resist the urge to keep stirring. Less is more here.

Step 4: Shape, Fold, and Cut the Biscuits

Turn your dough onto a floured surface and gently pat it into a 1-inch-thick rectangle. For extra-flaky biscuits, fold the dough over itself a couple of times before cutting. Use a biscuit cutter for perfect rounds, and place them close together on a baking sheet to help them rise tall.

Step 5: Bake to Golden Perfection

Slide those biscuits into a preheated 425°F (220°C) oven and bake for 12 to 15 minutes. You’re aiming for a golden brown crust—the irresistible sight (and smell!) that lets you know they’re ready to play their part in Biscuits and Gravy greatness.

Step 6: Make the Sausage Gravy

While the biscuits are baking, cook the breakfast sausage in a large skillet over medium heat. Break it up as it cooks until browned and crumbly. Sprinkle the flour over the sausage and stir it in to form a roux, then slowly whisk in the milk, making sure the gravy stays smooth. Let it simmer and bubble until thickened, about 5 to 7 minutes. Season with plenty of black pepper, a pinch of cayenne if you like a little heat, and salt to taste.

Step 7: Assemble and Serve

Now for the moment of truth! Split the warm biscuits and lay them open on a plate. Generously spoon that creamy sausage gravy over the top, making sure every nook and cranny gets covered. Serve immediately and soak up the well-deserved praise for your Biscuits and Gravy mastery.

How to Serve Biscuits and Gravy

Garnishes

Finish your Biscuits and Gravy with a fresh sprinkling of chopped chives, scallions, or a little more cracked black pepper on top. A touch of herbs adds beautiful color and subtle freshness that really pops against the creamy gravy.

Side Dishes

Want to round out your Biscuits and Gravy experience? Serve with fluffy scrambled eggs, skillet-fried potatoes, or a crisp fruit salad on the side. These simple additions make your breakfast feel like a full, satisfying spread that’s ready for a weekend gathering or special brunch.

Creative Ways to Present

Give your Biscuits and Gravy a fun twist by stacking mini biscuits as sliders for a brunch party, or serve the sausage gravy in a cast iron skillet for that classic Southern diner vibe. Try making bite-sized biscuits for a grab-and-go breakfast or even bake the biscuits in a cast-iron pan for family style feasting!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Biscuits and Gravy, refrigerate the biscuits and gravy separately for best results. Biscuits can be kept in an airtight container at room temperature for up to two days, while the sausage gravy will stay fresh in the fridge for up to three days. Simply cover tightly and store until you’re ready for another round of comfort.

Freezing

For longer storage, both biscuits and gravy can be frozen separately. Place cooled biscuits in a zip-top freezer bag, squeezing out as much air as possible. The gravy can be transferred to a freezer-safe container—just be sure it’s cooled before freezing. Both will keep for up to two months, and you’ll have homemade Biscuits and Gravy on hand whenever the craving hits.

Reheating

To reheat, warm the biscuits in the oven at 350°F (175°C) for about 8 to 10 minutes, or until heated through. Gently reheat the sausage gravy in a saucepan over low heat, stirring and adding a splash of milk if needed to bring back its creamy consistency. Avoid microwaving biscuits for the best texture!

FAQs

Can I use store-bought biscuits instead of homemade?

Absolutely! While homemade biscuits take Biscuits and Gravy to the next level, using store-bought biscuits is a great shortcut for busy mornings. Just bake as directed and proceed with your sausage gravy—no shame in making it easy.

Is this recipe spicy?

The base recipe is warm and savory, but not hot. The cayenne pepper is completely optional, so if you want just a touch of heat, add a pinch—or skip it altogether for a milder take on Biscuits and Gravy.

Can I make this gluten-free?

You can substitute your favorite 1:1 gluten-free flour blend in both the biscuits and the gravy. The texture will be slightly different but still deliciously satisfying with all the classic Biscuits and Gravy flavors.

What’s the best sausage to use?

Any ground breakfast sausage you love will work, whether it’s spicy, sweet, or loaded with herbs. For extra flavor, try using a sage sausage or even mix in a bit of ground turkey or chicken sausage for a lighter riff on classic Biscuits and Gravy.

Can I make part of Biscuits and Gravy ahead of time?

Yes! You can prepare the sausage gravy a day ahead and keep it in the fridge. Biscuits are always best fresh, but you can mix the dry ingredients and cube the butter in advance—then just add buttermilk when you’re ready to bake. That way, your Biscuits and Gravy come together quickly when the craving strikes.

Final Thoughts

If you’ve never made Biscuits and Gravy from scratch, now’s your moment to bring some Southern comfort right into your kitchen. With flaky biscuits and creamy, rich sausage gravy, this is one breakfast you’ll want to make again and again—whether for a cherished family get-together or just a slow Sunday morning. Don’t wait, gather your ingredients and treat yourself to pure, cozy bliss!

Biscuits and Gravy Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy a hearty Southern breakfast with this classic comfort food recipe for Biscuits and Gravy. Flaky homemade biscuits paired with creamy sausage gravy make for a delicious and satisfying meal.

Ingredients

Scale

Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk

Gravy:

1 pound breakfast sausage
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Salt, to taste

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Make the Biscuits: In a bowl, whisk together flour, baking powder, salt, and baking soda. Cut in cold butter, then stir in buttermilk. Pat the dough, cut into rounds, and bake for 12-15 minutes.
Prepare the Gravy: Cook sausage in a skillet until browned. Sprinkle with flour, stir, then slowly add milk while whisking. Season with peppers and salt.
Serve: Split warm biscuits, spoon gravy over the top, and serve immediately.

Notes

For richer gravy, substitute part of the milk with half-and-half.
Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stovetop with a splash of milk.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Baking, Stovetop
Cuisine: American, Southern