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biscuits and gravy recipe

Biscuits and Gravy

Nothing says comfort quite like a plate of warm, buttery biscuits topped with hearty, peppery sausage gravy. For me, this classic biscuits and gravy recipe is the ultimate cozy breakfast or brunch — the kind that brings everyone together and leaves them feeling happy, satisfied, and a little extra loved.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Breakfast, Main Course
Cuisine: American, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Make the Biscuits (20–25 minutes)
  2. Preheat & Mix Dry Ingredients:
  3. Preheat your oven to 425°F (220°C).
  4. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Cut in the Butter:
  6. Add cold diced butter. Use a pastry cutter or your fingertips to work it into the flour until the mixture looks like coarse crumbs.
  7. Add Buttermilk & Form Dough:
  8. Pour in cold buttermilk gradually, stirring with a wooden spoon until a shaggy dough forms. Don’t overmix.
  9. Shape & Cut Biscuits:
  10. Turn dough onto a lightly floured surface. Gently pat it out to about 3/4-inch thick.
  11. Fold dough over on itself 2–3 times (this creates flaky layers!).
  12. Cut biscuits using a round biscuit cutter or the rim of a glass.
  13. Bake:
  14. Place biscuits close together on a parchment-lined baking sheet (this helps them rise tall).
  15. Bake for 12–15 minutes or until golden brown. Brush with melted butter if you’d like — so good!
  16. Make the Sausage Gravy (10–15 minutes)
  17. Cook the Sausage:
  18. 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).
  19. Add Flour:
  20. Sprinkle flour over cooked sausage. Stir well to coat and cook for 1–2 minutes. This helps thicken the gravy.
  21. Add Milk & Season:
  22. Gradually pour in the milk, stirring constantly to prevent lumps.
  23. Bring to a gentle simmer, stirring until the gravy thickens (about 5–7 minutes).
  24. Season with salt, plenty of black pepper, and a pinch of red pepper flakes if you want some heat.
  25. Serve It Up!
  26. Split warm biscuits in half. Ladle that rich, homemade sausage gravy over the top.
  27. Sprinkle with extra black pepper and dig in immediately!

Notes

✅ 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.