Introduction
When I first learned to make biscuits and gravy, it was one of those lazy Sunday mornings when the world seemed to move a little slower. The smell of sizzling sausage filled the kitchen, the coffee was strong, and my grandmother hummed as she kneaded her biscuit dough with love and a little flour dust on her cheek.
This dish is Southern comfort at its finest—fluffy, buttery biscuits drenched in creamy sausage gravy. It’s hearty, cozy, and simple enough for a weekday breakfast but special enough for a weekend brunch spread. Whether you’re cooking for family or hosting brunch, this recipe guarantees warm smiles and happy bellies.
What Makes This Recipe Special
- Fluffy and Buttery: Each biscuit rises perfectly—tender inside, crisp on top.
- Quick & Easy: Made with simple pantry staples you already have.
- Rich & Creamy Gravy: A silky sausage gravy that clings beautifully to every crumb.
- Timeless Trend: A Southern classic that never goes out of style, always trending on brunch menus and TikTok alike.
Ingredients You’ll Need
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup cold butter, cubed
- ¾ cup cold buttermilk
For the Sausage Gravy:
- 1 pound breakfast sausage (mild or spicy)
- ¼ cup all-purpose flour
- 3 cups whole milk
- Salt and black pepper, to taste
Tools You’ll Need
- Large mixing bowl
- Pastry cutter or fork
- Baking sheet
- Skillet (cast iron preferred)
- Whisk
- Cooling rack
How to Make Biscuits and Gravy
- Preheat and Prep: Heat your oven to 425°F. Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold butter cubes. Use a pastry cutter until the mixture looks like coarse crumbs—tiny butter bits make those flaky layers!
- Add Buttermilk: Stir in cold buttermilk until a dough just forms. Don’t overmix; a gentle hand makes tender biscuits.
- Shape and Bake: Turn dough onto a floured surface, pat to ¾-inch thickness, and cut biscuits with a round cutter. Bake 12–15 minutes or until golden brown.
- Cook the Sausage: While biscuits bake, cook sausage in a skillet over medium heat until browned and crumbled.
- Make the Gravy: Sprinkle in flour and stir to coat the sausage. Gradually whisk in milk, stirring constantly until thickened (about 5–7 minutes). Season with salt and pepper.
- Serve and Savor: Split biscuits, spoon hot gravy on top, and enjoy immediately.
Quick Ingredient Swap Table
| Ingredient | Swap Option | Note |
|---|---|---|
| Buttermilk | ¾ cup milk + 1 tbsp vinegar | Tangy flavor substitute |
| Whole milk | 2% milk or half-and-half | Adjust creaminess |
| Breakfast sausage | Turkey sausage | Lighter option |
| Butter | Vegan butter | Dairy-free adaptation |
What to Serve With It
- Over-Easy Eggs: The runny yolk mingling with the gravy? Perfection.
- Crispy Hash Browns: Add crunch to balance the creamy gravy.
- Fresh Fruit Salad: A refreshing, colorful contrast to the richness.
For more brunch ideas, check out Easy Sheet Pan Breakfast Hash and Overnight French Toast Bake.
Tips for Perfect Results
- Keep Everything Cold: Cold butter equals flaky biscuits—always chill your butter and buttermilk.
- Don’t Overwork the Dough: Handle gently; tough dough means dense biscuits.
- Season the Gravy Generously: A good pinch of salt and pepper makes a world of difference.
Storage Instructions
Leftovers? Store biscuits and gravy separately.
- Biscuits: Keep in an airtight container at room temperature for 2 days or refrigerate up to 5.
- Gravy: Store in a sealed container for up to 3 days. Reheat gently on the stove, whisking in a splash of milk to restore creaminess.
FAQ Section
1. Can I make biscuits and gravy ahead of time?
Yes! Bake the biscuits a day early and reheat. Make gravy fresh for the best texture.
2. What’s the secret to fluffy biscuits?
Cold ingredients and minimal handling. Butter pockets are your flaky magic!
3. Can I freeze biscuits and gravy?
Freeze biscuits up to 3 months. Gravy doesn’t freeze well—it separates, so make it fresh.
4. How do I thicken gravy if it’s too thin?
Let it simmer longer, or whisk in a teaspoon of flour mixed with cold milk.
5. Can I use almond milk for the gravy?
Yes, unsweetened almond milk works fine, though it’ll be a bit thinner.
6. Is biscuits and gravy breakfast or dinner?
Traditionally breakfast, but Southerners love it for dinner too—comfort knows no clock!
Conclusion
If you’re craving something cozy, simple, and soul-satisfying, this Biscuits and Gravy recipe hits every note. Each bite blends tender biscuit with creamy, peppery sausage gravy—classic comfort that feels like home.
Try it this weekend, snap a photo, and tag @EasyMealsToPrep on TikTok or Instagram. We’d love to see your Southern masterpiece!
Hungry for more comforting breakfast ideas? Don’t miss our Fluffy Buttermilk Pancakes or Homestyle Breakfast Casserole.
Biscuits and Gravy – The Ultimate Southern Breakfast Comfort
Equipment
- Large mixing bowl
- pastry cutter or fork
- Baking Sheet
- skillet (cast iron preferred)
- Whisk
- cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ½ cup cold butter, cubed
- ¾ cup cold buttermilk
- 1 lb breakfast sausage (mild or spicy)
- ¼ cup all-purpose flour (for gravy)
- 3 cups whole milk
- Salt and black pepper, to taste
Instructions
- Heat your oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the cold butter cubes. Use a pastry cutter until the mixture looks like coarse crumbs.
- Stir in cold buttermilk until a dough just forms. Do not overmix.
- Turn dough onto a floured surface, pat to ¾-inch thickness, and cut biscuits. Bake 12–15 minutes or until golden brown.
- Cook sausage in a skillet over medium heat until browned and crumbled.
- Sprinkle in flour and stir to coat the sausage. Gradually whisk in milk, stirring constantly until thickened (5–7 minutes). Season with salt and pepper.
- Split biscuits, spoon hot gravy on top, and enjoy immediately.
