The first time I made this Biscuits and Gravy Recipe on a lazy Sunday morning, I honestly didn’t expect it to become our family’s most requested breakfast. I’d just moved to the South and was determined to master this classic dish that everyone kept raving about.

What started as a simple experiment turned into a breakfast tradition that my family now asks for at least twice a month. There’s something magical about fluffy buttermilk biscuits smothered in creamy sausage gravy that makes even Monday mornings feel special.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	6 servings
Difficulty Level	Easy

If you’re craving more Southern comfort food, you’ll love my Sausage Gravy Recipe that goes perfectly with store-bought biscuits when you’re short on time.

Table of Contents

Why You’ll Love This Biscuits and Gravy Recipe

This recipe combines the best of both worlds: tender, flaky homemade biscuits and rich, peppery sausage gravy. I’ve spent years perfecting the technique to get those beautiful layers in the biscuits while keeping the gravy smooth and creamy.

The gravy is incredibly forgiving, which makes this perfect for beginners. Even if you’ve never made a roux before, you’ll succeed with this recipe.

It’s ready in under an hour, making it perfect for weekend brunch without monopolizing your entire morning. Plus, most ingredients are pantry staples you probably already have.

Perfect for feeding a crowd without breaking the bank or spending hours in the kitchen
Comfort food at its finest with rich, savory flavors that satisfy every craving
Customizable heat level from mild to spicy depending on your sausage choice
Makes amazing leftovers that reheat beautifully for quick weekday breakfasts
Kid-approved even picky eaters love these fluffy biscuits with creamy gravy

Ingredients

This recipe uses simple, straightforward ingredients you can find at any grocery store. I’ve found that quality matters most with the butter and sausage, so splurge a little there if you can.

For the Biscuits:

2 cups (250g) all-purpose flour, plus extra for dusting
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup (113g) cold unsalted butter, cut into small cubes
3/4 cup (180ml) cold buttermilk
2 tablespoons melted butter for brushing

For the Sausage Gravy:

1 pound (450g) breakfast pork sausage
1/4 cup (30g) all-purpose flour
2 1/2 cups (600ml) whole milk
1/2 teaspoon black pepper, plus more to taste
1/4 teaspoon salt, plus more to taste
1/4 teaspoon cayenne pepper (optional, for heat)
1/8 teaspoon red pepper flakes (optional)

After gathering your ingredients, you might want to check out my Turkey Gravy Recipe for a lighter alternative that’s perfect for special occasions.

Kitchen Equipment Needed

Having the right tools makes this recipe so much easier. I learned this the hard way after trying to cut biscuits with a drinking glass my first time.

Large cast iron skillet or heavy-bottomed pan (10-12 inch)
Large mixing bowl for biscuit dough
Box grater for grating frozen butter
Biscuit cutter or 3-inch round cookie cutter
Rolling pin
Baking sheet
Parchment paper or silicone baking mat
Whisk
Wooden spoon or spatula
Pastry brush
Measuring cups and spoons

For more breakfast favorites, try my Easy Pancake Recipe that uses many of the same tools.

Recommended Products for This Recipe

After making biscuits and gravy hundreds of times, I’ve found a few products that genuinely make a difference in the final result.

1. Lodge Cast Iron Skillet

I’ve been using my Lodge skillet for this recipe for over five years, and it’s still going strong. The even heat distribution means your gravy won’t develop hot spots or burn, and it goes from stovetop to oven seamlessly if you want to keep the gravy warm while finishing the biscuits.

Get it on Amazon

2. European-Style Butter

The higher fat content in European butter creates flakier, more tender biscuits with richer flavor. I switched to Kerrygold a few years ago and never looked back. The difference in texture is noticeable, especially in the layering.

Get it on Amazon

3. Professional Biscuit Cutter Set

Sharp edges matter more than you’d think. A good biscuit cutter creates clean cuts without sealing the edges, which allows the biscuits to rise higher and develop better layers. This set includes multiple sizes for different occasions.

Get it on Amazon

4. Silicone Baking Mat

These mats eliminate the need for parchment paper and provide the perfect non-stick surface for biscuits. They also help achieve consistent browning on the bottoms. I have three that I rotate through, and they’ve lasted years.

Get it on Amazon

Read Also: Breakfast Potatoes Recipe

Step-by-Step Instructions: How to Make Biscuits and Gravy

I’ll walk you through every detail so you get perfect results the first time. These instructions might seem long, but each step is simple.

1. Prepare Your Ingredients and Preheat Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat
Cut your butter into small cubes and place in the freezer for 10 minutes (this keeps it cold for flakier biscuits)
Measure out your buttermilk and keep it refrigerated until ready to use
Set up all your ingredients and equipment so everything is within reach when you need it

2. Make the Biscuit Dough

In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1 tablespoon sugar, and 1 teaspoon salt until well combined
Remove the butter from the freezer and use a box grater to grate it directly into the flour mixture (this creates small, even pieces that distribute perfectly)
Toss the grated butter with the flour using a fork or your fingertips, working quickly to prevent the butter from melting
Make a well in the center of the flour mixture and pour in the cold buttermilk all at once
Stir with a wooden spoon just until the dough starts to come together (it will look shaggy and a bit messy, which is exactly what you want)
Do not overmix or your biscuits will be tough instead of tender

3. Shape and Cut the Biscuits

Turn the dough out onto a lightly floured surface (I use about 2 tablespoons of flour)
Gently pat the dough into a rectangle about 1 inch thick, being careful not to overwork it
Fold the dough in half, then pat it out again to 1 inch thickness (this creates layers)
Repeat the folding process one more time for maximum flakiness
Pat the dough to a final thickness of about 3/4 to 1 inch
Using a biscuit cutter, press straight down without twisting (twisting seals the edges and prevents proper rising)
Cut biscuits as close together as possible to minimize scraps
Gather scraps gently, pat out once more, and cut remaining biscuits (these won’t be quite as fluffy but are still delicious)

4. Bake the Biscuits

Place biscuits on the prepared baking sheet with sides just barely touching (this helps them rise tall)
Brush the tops generously with melted butter
Bake for 12 to 15 minutes until the tops are golden brown and the biscuits have risen significantly
Remove from oven and brush with additional melted butter if desired
Keep warm while you make the gravy

5. Brown the Sausage

Heat your large skillet over medium-high heat (no oil needed since sausage releases its own fat)
Add the breakfast sausage and break it up into small crumbles using a wooden spoon or spatula
Cook for 5 to 7 minutes, stirring frequently and breaking up any large chunks, until the sausage is completely browned with no pink remaining
Use the spatula to scrape up any browned bits from the bottom of the pan (this adds incredible flavor to your gravy)
If there’s excessive grease (more than 2-3 tablespoons), drain some off, but leave at least 2 tablespoons in the pan

6. Make the Roux

Reduce heat to medium-low and sprinkle the 1/4 cup flour evenly over the cooked sausage
Stir constantly for 1 to 2 minutes until the flour is completely absorbed and starts to smell slightly nutty
The mixture will look dry and crumbly, which is normal
Make sure to scrape the bottom of the pan to prevent burning
Cook until the raw flour smell disappears

7. Add the Milk and Finish the Gravy

While stirring constantly with a whisk, slowly pour in the milk in a steady stream
Continue whisking to break up any lumps and incorporate the milk evenly
Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently
Cook for 5 to 8 minutes until the gravy thickens to your desired consistency (it should coat the back of a spoon)
Add black pepper, salt, cayenne pepper, and red pepper flakes if using
Taste and adjust seasonings as needed (I usually add an extra crack of black pepper)
If the gravy gets too thick, whisk in milk one tablespoon at a time until you reach the right consistency
Keep warm on low heat, stirring occasionally, until ready to serve

8. Serve

Split each biscuit in half horizontally
Place two biscuit halves on each plate
Ladle generous amounts of hot sausage gravy over the biscuits
Garnish with additional black pepper and fresh parsley if desired
Serve immediately while the biscuits are warm and the gravy is hot

You might also enjoy my Brown Gravy Recipe which pairs beautifully with mashed potatoes and roast beef for dinner.

Tips for The Best Biscuits and Gravy

These tips come from years of trial and error. I wish I’d known some of these tricks when I first started making this recipe.

Keep everything cold: Use frozen butter and cold buttermilk to create steam pockets that make biscuits flaky. I even chill my mixing bowl in the summer.
Don’t overwork the dough: Mix just until combined. You should still see butter pieces and the dough should look a bit shaggy. Overworking develops gluten, making tough biscuits.
Use a sharp cutter: Press straight down without twisting when cutting biscuits. Twisting seals the edges and prevents them from rising properly.
Brush with butter twice: Once before baking and once right when they come out of the oven for the most flavorful, golden biscuits.
Leave the grease: Don’t drain all the sausage fat. You need 2-3 tablespoons for the roux to develop proper flavor and color.
Whisk constantly: When adding milk to the roux, continuous whisking prevents lumps from forming. I learned this the hard way with my first batch.
Season generously: Sausage gravy should be peppery. Don’t be shy with the black pepper—it’s a defining flavor of this dish.
Adjust consistency: If your gravy gets too thick, simply whisk in more milk. If it’s too thin, let it simmer a bit longer.
Serve immediately: Both biscuits and gravy are best enjoyed hot and fresh. The biscuits lose their crisp exterior as they cool, and gravy thickens as it sits.
Use quality sausage: The sausage is the star of the gravy, so choose one you enjoy. I prefer Jimmy Dean or a local butcher’s breakfast sausage.

Read Also: Cheesy Potatoes Recipe

What to Serve with Biscuits and Gravy

Biscuits and gravy is hearty on its own, but adding a few sides turns it into a complete Southern breakfast spread that feeds a crowd.

I always serve this with a fresh fruit salad to cut through the richness. The bright, sweet fruit provides a perfect contrast to the savory, creamy gravy.

Scrambled or fried eggs add protein and make the meal more filling
Crispy bacon or sausage links for those who want extra meat
Breakfast Potatoes with crispy edges and tender centers
Fresh fruit salad with berries, melons, and grapes for a refreshing contrast
Coffee or fresh orange juice to complete the breakfast experience
Deviled Eggs for a protein-rich side that can be made ahead
Grits or hash browns for extra Southern authenticity
Fresh tomato slices sprinkled with salt and pepper add brightness

Variations of Biscuits and Gravy

Once you master the basic recipe, these variations keep things interesting. My family loves trying different versions depending on what we’re craving.

Spicy version: Use hot Italian sausage or add extra cayenne pepper and red pepper flakes to the gravy. I sometimes add diced jalapeños to the sausage while it browns.
Herbed biscuits: Add 1 tablespoon chopped fresh chives, rosemary, or thyme to the biscuit dough for an aromatic twist that complements the gravy beautifully.
Cheese biscuits: Mix 1/2 cup shredded sharp cheddar cheese into the biscuit dough for extra richness and flavor. These are incredible with the sausage gravy.
Chorizo gravy: Substitute Mexican chorizo for breakfast sausage for a spicy, smoky variation that pairs well with scrambled eggs and salsa.
Turkey sausage gravy: Use turkey breakfast sausage instead of pork for a lighter version that’s still flavorful. Add a bit more seasoning since turkey is milder.
Mushroom gravy: Sauté 8 ounces sliced mushrooms with the sausage for an earthy, umami-rich variation my vegetarian friends request.
Southern tomato gravy: Add 1/2 cup crushed tomatoes to the gravy for a traditional Southern variation popular in some regions.
Buttermilk drop biscuits: Skip the rolling and cutting by dropping spoonfuls of a wetter dough onto the baking sheet for quicker preparation.
Sausage and bacon gravy: Use half sausage and half cooked, crumbled bacon for a smokier flavor profile that everyone loves.
Cornmeal biscuits: Replace 1/4 cup flour with cornmeal in the biscuit dough for a slightly gritty texture and corn flavor.

For another comforting breakfast option, try my Belgian Waffle Recipe that’s equally impressive for weekend brunch.

Storage and Reheating

Leftovers are rare in our house, but when they happen, proper storage keeps everything delicious. I’ve tested all these methods multiple times.

Storing Biscuits:

Store cooled biscuits in an airtight container at room temperature for up to 2 days
For longer storage, wrap individually in plastic wrap and freeze for up to 3 months
Unbaked biscuits can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month
Reheat biscuits in a 350°F (175°C) oven for 5-7 minutes until warmed through and crispy

Storing Gravy:

Let gravy cool completely before transferring to an airtight container
Refrigerate for up to 3 days
Freeze in portion-sized containers for up to 3 months
Reheat on the stovetop over low heat, whisking frequently
Add milk 1 tablespoon at a time to thin the gravy as it reheats (it will thicken considerably when cold)

Make-Ahead Tips:

Prepare biscuit dough the night before, cut into rounds, and refrigerate on a baking sheet covered with plastic wrap
Make gravy the night before and refrigerate, then reheat in the morning
Both components reheat beautifully, making this perfect for busy mornings or feeding overnight guests

Another favorite make-ahead breakfast is my Buttermilk Waffle Recipe that also freezes beautifully for quick weekday breakfasts.

Nutritional Facts

Per serving (1/6 of recipe with 2 biscuit halves and gravy):

Calories: 485
Total Fat: 28g
Saturated Fat: 12g
Cholesterol: 75mg
Sodium: 780mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 6g
Protein: 18g
Vitamin A: 8% DV
Calcium: 15% DV
Iron: 12% DV

Nutritional information is approximate and based on standard ingredient measurements. Values may vary depending on specific brands and substitutions used.

If you’re looking for a healthier option, check out my Healthy Banana Bread Recipe that’s perfect for meal prep.

Health Benefits of Key Ingredients

While biscuits and gravy isn’t exactly health food, it does provide some nutritional value when enjoyed as part of a balanced diet.

Buttermilk provides probiotics that support gut health, along with calcium for strong bones. It’s also easier to digest than regular milk for some people.

Pork sausage is rich in protein, B vitamins (especially B12), and minerals like zinc and selenium that support immune function
Whole milk provides calcium, vitamin D, and healthy fats that help with nutrient absorption and satiety
Black pepper contains piperine, which has antioxidant properties and may help improve digestion
Flour provides B vitamins and iron, especially if you use enriched all-purpose flour
Butter contains fat-soluble vitamins A, D, E, and K that are essential for various body functions

For more nutritious breakfast options, try my Cranberry Orange Overnight Oats Recipe that’s packed with fiber and antioxidants.

FAQs About Biscuits and Gravy

1. Can I use store-bought biscuits instead of homemade?

Absolutely! While homemade biscuits are delicious, refrigerated biscuit dough works great when you’re short on time.

Just bake according to package directions and serve with the homemade gravy. I often use Pillsbury Grands when I’m in a rush, and no one complains.

2. Why is my gravy lumpy?

Lumps usually form when you add cold milk too quickly to the hot roux. To prevent this, add the milk gradually while whisking constantly.

If lumps do form, keep whisking vigorously or use an immersion blender to smooth them out. The gravy will still taste delicious even if it’s slightly lumpy.

3. Can I make this recipe dairy-free?

You can substitute the buttermilk in the biscuits with dairy-free alternatives like almond milk mixed with lemon juice. For the gravy, use plant-based milk, though the texture will be slightly different from traditional gravy.

I’ve had success with oat milk for the gravy since it has a creamier consistency than other non-dairy options.

4. How do I prevent my biscuits from being tough?

The key is not overworking the dough. Mix just until the ingredients come together, and handle the dough as little as possible when shaping.

Also, make sure your butter and buttermilk are very cold, and don’t twist the biscuit cutter when cutting. These simple techniques make a huge difference in texture.

5. Can I freeze the sausage gravy?

Yes! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop over low heat, whisking in milk as needed to restore the creamy consistency.

The texture might be slightly different after freezing, but it’s still delicious and perfect for quick breakfasts.

Read Also: Funeral Potatoes Recipe

Final Thoughts

There’s nothing quite like the comfort of homemade biscuits and gravy on a weekend morning. This recipe has become such a staple in our home that my kids now request it for their birthday breakfasts instead of fancy pancakes or waffles.

The combination of tender, flaky biscuits with rich, peppery sausage gravy is pure Southern comfort that brings everyone to the table with smiles. I hope this recipe becomes as beloved in your home as it is in mine.

Give this Biscuits and Gravy Recipe a try this weekend and let me know how it turns out! I’d love to hear about any variations you create or how your family enjoys it.

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