Biscuits and gravy is a classic Southern comfort food that’s become beloved across the United States. The combination of flaky, buttery biscuits paired with a rich, savory sausage gravy is the perfect dish for breakfast, brunch, or a cozy dinner. This hearty meal is a crowd-pleaser and a wonderful way to start your day off right.
Why You’ll Love This Recipe
This biscuits and gravy recipe is the ultimate comfort food, with its warm, fluffy biscuits and creamy sausage gravy. It’s the perfect balance of textures and flavors—flaky biscuits with a savory, spiced gravy that’s rich but not overwhelming. The best part? It’s easy to make and can be enjoyed any time of day, from breakfast to dinner. With just a few simple ingredients, you’ll have a satisfying meal that’s sure to impress.
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3/4 cup buttermilk
For the gravy:
- 1 pound breakfast sausage (bulk or casings removed)
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon garlic powder (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the biscuits:
- Preheat the oven to 450°F (230°C).
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
- Pour in the buttermilk and gently stir until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it forms a smooth dough.
- Roll the dough out to about 1-inch thickness. Using a round biscuit cutter, cut out biscuits and place them on a baking sheet, close together but not touching.
- Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown. Remove from the oven and set aside.
For the gravy:
- In a large skillet, cook the sausage over medium heat, breaking it apart with a spoon as it cooks, until it’s browned and crumbly (about 5-7 minutes).
- Sprinkle the flour over the cooked sausage and stir to coat. Cook for another 1-2 minutes to allow the flour to absorb the fat and flavor.
- Gradually pour in the milk, stirring constantly to prevent lumps. Continue cooking until the gravy thickens, about 5-7 minutes.
- Season with salt, pepper, red pepper flakes (if using), and garlic powder (if using).
- Reduce heat to low and keep the gravy warm while you serve the biscuits.
To serve:
Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately and enjoy!
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Vegetarian Biscuits and Gravy: Swap the breakfast sausage for a plant-based sausage or mushrooms for a vegetarian option.
- Spicy Biscuits and Gravy: Add more crushed red pepper flakes or a dash of hot sauce for an extra kick.
- Herbed Biscuits: Add fresh herbs like rosemary or thyme to the biscuit dough for added flavor.
- Cheese Biscuits: Fold in shredded cheddar cheese into the biscuit dough for cheesy biscuits.
Storage/Reheating
Store leftover biscuits and gravy separately in airtight containers in the fridge for up to 3 days. To reheat, warm the biscuits in a 350°F (175°C) oven for 5-7 minutes or until heated through. Reheat the gravy in a skillet over low heat, stirring occasionally, until warmed through. You may need to add a splash of milk to the gravy while reheating to get the right consistency.
FAQs
Can I use regular milk instead of buttermilk for the biscuits?
Yes, you can substitute regular milk for buttermilk, but the texture and flavor may be slightly different. If using regular milk, add 1 tablespoon of lemon juice or vinegar to the milk and let it sit for 5 minutes to mimic the acidity of buttermilk.
How do I make the gravy thicker?
If your gravy is too thin, let it simmer a little longer to allow it to thicken. Alternatively, you can add a little more flour (dissolved in a small amount of milk) to the gravy to thicken it.
Can I freeze biscuits and gravy?
Yes, both the biscuits and gravy can be frozen. For the biscuits, wrap them tightly in foil or plastic wrap and freeze for up to 3 months. Reheat in the oven. For the gravy, store it in a freezer-safe container and freeze for up to 2 months. Reheat on the stove and add a little milk to adjust the consistency.
Can I make the biscuits ahead of time?
Yes, you can make the biscuits in advance and store them in an airtight container for up to 2 days. You can also freeze them and reheat them as needed.
How do I know when the biscuits are done?
The biscuits are done when they’re golden brown on top and a toothpick inserted into the center comes out clean.
How can I make the gravy spicier?
Add extra crushed red pepper flakes, cayenne pepper, or your favorite hot sauce to the gravy to increase the heat.
Can I use a biscuit mix for this recipe?
Yes, you can use a pre-made biscuit mix. Follow the instructions on the package to make the biscuits, and then prepare the sausage gravy as directed.
Can I make the gravy without flour?
Yes, you can thicken the gravy with cornstarch or arrowroot powder instead of flour. Mix the cornstarch with a small amount of cold milk before adding it to the sausage to prevent lumps.
Conclusion
Biscuits and gravy is the perfect comfort food for any occasion. With tender, flaky biscuits and a rich, flavorful sausage gravy, this dish delivers warmth and satisfaction in every bite. Whether you’re serving it for breakfast, brunch, or dinner, this recipe is sure to be a hit. Plus, it’s easily customizable, so you can adjust it to fit your taste. Try this delicious classic and enjoy the ultimate comfort food experience!
Print
Biscuits and Gravy
- Total Time: 35 minutes
- Yield: 6-8 servings (depending on biscuit size)
- Diet: Gluten Free
Description
Warm, fluffy biscuits smothered in rich and creamy sausage gravy—this classic Southern dish is the perfect comfort food for breakfast or brunch. Easy to make from scratch, Biscuits and Gravy is the ultimate indulgence, with savory sausage and a velvety gravy that’s sure to satisfy.
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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1/2 tsp salt
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1/4 cup unsalted butter, cold and cubed
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3/4 cup whole milk (more if needed)
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For the Gravy:
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1 lb breakfast sausage (mild or spicy, depending on preference)
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1/4 cup all-purpose flour
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2 cups whole milk
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp crushed red pepper flakes (optional, for a little heat)
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1/4 tsp garlic powder (optional)
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- 1 tbsp butter (optional, for extra richness)
Instructions
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For the Biscuits:
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Preheat your oven to 450°F (230°C).
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In a large bowl, combine the flour, baking powder, and salt.
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Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
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Pour in the milk and stir until the dough just comes together. If it’s too dry, add a little more milk, a tablespoon at a time.
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Turn the dough onto a floured surface and gently knead it 3-4 times until it holds together.
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Roll out the dough to about 1/2-inch thickness and cut out biscuits using a biscuit cutter or a drinking glass.
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Place the biscuits on a baking sheet, close together (they’ll rise better), and bake for 10-12 minutes until golden brown.
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For the Gravy:
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In a large skillet, crumble the sausage and cook over medium heat until browned and cooked through, about 5-7 minutes.
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Remove the sausage and drain any excess fat, leaving about 1-2 tablespoons in the skillet.
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Stir in the flour and cook for 1-2 minutes, creating a roux.
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Gradually add the milk, whisking constantly to avoid lumps. Continue to cook until the gravy thickens, about 5-7 minutes.
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Season with salt, pepper, red pepper flakes, and garlic powder (if using). Stir in the butter for extra richness, if desired.
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Return the cooked sausage to the gravy and stir to combine. Let the gravy simmer for another 1-2 minutes to heat through.
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- Split the biscuits in half and top each half with the sausage gravy. Serve warm.
Notes
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For even fluffier biscuits, try using cold butter and don’t overwork the dough.
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You can make the sausage gravy as spicy or mild as you like, adjusting the seasoning to suit your taste.
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If you prefer a smoother gravy, you can strain out the sausage before serving, leaving just the creamy sauce.
- For a more decadent version, add a bit of heavy cream to the gravy instead of all milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
