Is there anything more comforting than warm, flaky biscuits smothered in rich, peppery sausage gravy? If you ask me, nothing beats a classic biscuits and gravy recipe when you need a cozy breakfast or brunch that makes everyone at the table feel loved and full.
I still remember the first time I made homemade biscuits and sausage gravy. I was living in my tiny first apartment with a stove that barely worked and a battered wooden spoon I’d “borrowed” from my mom. Somehow, that batch of fluffy biscuits and homemade sausage gravy turned out so good that my friends still talk about it to this day.
Don’t worry if you’ve never made this from scratch before — it’s easier than you think! I’ll walk you through the entire process, from baking the perfect buttermilk biscuits to simmering a savory, homemade sausage gravy. This is true Southern comfort food, and once you taste it, you’ll never settle for the canned stuff again.
Why You’ll Love This Biscuits and Gravy Recipe
Whether you’re cooking for a lazy Sunday brunch, a holiday breakfast, or just because you’re craving some down-home comfort, this recipe will hit the spot.
- ✅ Fluffy, Tender Biscuits: So much better than store-bought!
- ✅ Creamy Sausage Gravy: Rich, savory, with just the right amount of black pepper.
- ✅ Family-Friendly: Loved by kids and adults alike.
- ✅ Simple Ingredients: Pantry staples you probably already have.
- ✅ Make-Ahead Friendly: Bake biscuits ahead or freeze extras for busy mornings.
If you’ve ever wondered how to make real sausage gravy and biscuits at home, this is the only recipe you’ll need.
Ingredients You’ll Need
Here’s what you’ll need for the best homemade biscuits and gravy:
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, diced
- 3/4 to 1 cup cold buttermilk
For the Sausage Gravy:
- 1 pound pork breakfast sausage (I use mild, but spicy works too)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt (more to taste)
- 1 teaspoon black pepper (freshly cracked for the best flavor)
- Pinch of red pepper flakes (optional, for a bit of heat)
Mini Tip: For extra flaky biscuits, keep the butter as cold as possible until you bake!
Ingredient Substitutions
Here are a few easy swaps if you want to change things up:
- Pork Sausage: Use turkey sausage or plant-based sausage crumbles for a lighter version.
- Buttermilk: If you don’t have buttermilk, make your own: add 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Whole Milk: 2% or even oat milk will work in a pinch.
- Gluten-Free: Use a 1:1 gluten-free flour blend for the biscuits and gravy.
- Butter: If you only have salted butter, reduce the added salt slightly.
How to Make Biscuits and Gravy
Ready? Let’s do this step by step — don’t worry, I’m here to walk you through it!
1. Make the Biscuits (20–25 minutes)
Preheat & Mix Dry Ingredients:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the Butter:
- Add cold diced butter. Use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse crumbs.
Add Buttermilk & Form Dough:
- Pour in cold buttermilk gradually, stirring with a wooden spoon until a shaggy dough forms. Don’t overmix.
Shape & Cut Biscuits:
- Turn dough onto a lightly floured surface. Gently pat it out to about 3/4-inch thick.
- Fold dough over on itself 2–3 times (this creates flaky layers!).
- Cut biscuits using a round biscuit cutter or the rim of a glass.
Bake:
- Place biscuits close together on a parchment-lined baking sheet (this helps them rise tall).
- Bake for 12–15 minutes or until golden brown. Brush with melted butter if you’d like — so good!
2. Make the Sausage Gravy (10–15 minutes)
Cook the Sausage:
- In a large skillet over medium-high heat, add pork sausage. Cook, breaking it up with a wooden spoon, until browned and no longer pink (about 5–7 minutes).
Add Flour:
- Sprinkle flour over cooked sausage. Stir well to coat and cook for 1–2 minutes. This helps thicken the gravy.
Add Milk & Season:
- Gradually pour in the milk, stirring constantly to prevent lumps.
- Bring to a gentle simmer, stirring until the gravy thickens (about 5–7 minutes).
- Season with salt, plenty of black pepper, and a pinch of red pepper flakes if you want some heat.
3. Serve It Up!
- Split warm biscuits in half. Ladle that rich, homemade sausage gravy over the top.
- Sprinkle with extra black pepper and dig in immediately!
Expert Tips for Success
✅ Use Cold Ingredients: Keep butter and buttermilk cold for the fluffiest biscuits.
✅ Don’t Overmix: Overworking biscuit dough makes them tough. Mix just until it comes together.
✅ Sausage Crumbles: Break up the sausage finely so you get lots of crumbles in every bite.
✅ Season Generously: Black pepper is what gives sausage gravy its signature flavor — don’t be shy!
✅ Serve Fresh: Biscuits are best warm out of the oven, so time your gravy to finish around the same time.
Variations & Add-Ons
This classic is perfect as-is, but here are some fun ways to change things up:
- Spicy Twist: Use hot breakfast sausage or add cayenne pepper to the gravy.
- Cheesy Gravy: Stir in 1/2 cup shredded cheddar for a cheesy version.
- Herb Biscuits: Add fresh chopped chives or parsley to the biscuit dough.
- Gravy with Bacon: Cook a few strips of bacon with the sausage for extra flavor.
- Vegan Version: Use vegan sausage, plant-based milk, and vegan butter — works surprisingly well!
Serving Suggestions
Biscuits and gravy are delicious on their own, but here are a few ways to round out your meal:
- Serve with fluffy scrambled eggs on the side.
- Add a fresh fruit salad to lighten things up.
- Pair with crispy hash browns for a full diner-style breakfast.
- Top with hot sauce if you like it spicy.
- Serve with a cup of strong coffee — perfection!
Storage & Reheating
Fridge: Store leftover biscuits in an airtight container for up to 3 days. Keep gravy in a separate container.
Freezer: Biscuits freeze beautifully! Wrap tightly and freeze for up to 3 months. Thaw at room temp or warm in the oven.
Reheating: Warm biscuits in a preheated oven at 350°F for 5–10 minutes. Reheat gravy on the stove over low heat, adding a splash of milk if it’s too thick.
Nutrition Information (per serving)
Approximate values:
- Calories: 500
- Protein: 16g
- Carbs: 35g
- Fat: 32g
- Fiber: 1g
- Sodium: 780mg
Prep, Cook & Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 minutes | 20 minutes | 35 minutes |
Frequently Asked Questions
Can I make biscuits and gravy ahead of time?
Yes! You can bake the biscuits a day ahead and reheat them. The sausage gravy can be made in advance too — just reheat gently and add a splash of milk if needed.
Why are my biscuits flat?
Usually this means the butter wasn’t cold enough or the dough was overworked. Make sure to keep your butter chilled and handle the dough gently.
What’s the best sausage for gravy?
A good quality breakfast pork sausage works great. Mild or spicy — it’s up to you!
How do I fix gravy that’s too thick?
Simply add a splash more milk and stir until you reach your desired consistency.
Can I freeze biscuits and gravy?
Biscuits freeze really well. Wrap tightly and freeze for up to 3 months. Gravy can be frozen too but the texture may change slightly — stir well when reheating.
Conclusion
There you have it — the best biscuits and gravy recipe you’ll ever make! Fluffy homemade biscuits, creamy homemade sausage gravy, and all the comforting flavors you crave. Don’t be surprised if your family requests it every weekend! If you try this recipe, I’d love to hear how it turns out — leave a comment, rate it below, or share your own twist. Happy breakfasting!
Biscuits and Gravy
Ingredients
Method
- Make the Biscuits (20–25 minutes)
- Preheat & Mix Dry Ingredients:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the Butter:
- Add cold diced butter. Use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse crumbs.
- Add Buttermilk & Form Dough:
- Pour in cold buttermilk gradually, stirring with a wooden spoon until a shaggy dough forms. Don’t overmix.
- Shape & Cut Biscuits:
- Turn dough onto a lightly floured surface. Gently pat it out to about 3/4-inch thick.
- Fold dough over on itself 2–3 times (this creates flaky layers!).
- Cut biscuits using a round biscuit cutter or the rim of a glass.
- Bake:
- Place biscuits close together on a parchment-lined baking sheet (this helps them rise tall).
- Bake for 12–15 minutes or until golden brown. Brush with melted butter if you’d like — so good!
- Make the Sausage Gravy (10–15 minutes)
- Cook the Sausage:
- In a large skillet over medium-high heat, add pork sausage. Cook, breaking it up with a wooden spoon, until browned and no longer pink (about 5–7 minutes).
- Add Flour:
- Sprinkle flour over cooked sausage. Stir well to coat and cook for 1–2 minutes. This helps thicken the gravy.
- Add Milk & Season:
- Gradually pour in the milk, stirring constantly to prevent lumps.
- Bring to a gentle simmer, stirring until the gravy thickens (about 5–7 minutes).
- Season with salt, plenty of black pepper, and a pinch of red pepper flakes if you want some heat.
- Serve It Up!
- Split warm biscuits in half. Ladle that rich, homemade sausage gravy over the top.
- Sprinkle with extra black pepper and dig in immediately!
Notes
✅ Don’t Overmix: Overworking biscuit dough makes them tough. Mix just until it comes together.
✅ Sausage Crumbles: Break up the sausage finely so you get lots of crumbles in every bite.
✅ Season Generously: Black pepper is what gives sausage gravy its signature flavor — don’t be shy!
✅ Serve Fresh: Biscuits are best warm out of the oven, so time your gravy to finish around the same time.
