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.
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
Instructions
- 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
✅ 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.
✅ 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.