Introduction
If there’s one breakfast that feels like a warm hug from Grandma, it’s Buttermilk Biscuits with Sausage Gravy. I still remember my first bite as a kid in a tiny diner off a quiet Tennessee highway golden biscuits stacked high, smothered in creamy peppered sausage gravy that felt like pure comfort.
Now, it’s my go-to Sunday morning ritual. The biscuits puff up perfectly in the oven, and that savory gravy? It’s the kind that makes everyone linger around the table for “just one more scoop.”
Whether you’re feeding a crowd or just want to treat yourself, this old-fashioned Southern staple never goes out of style — and it’s quick, cozy, and unbelievably satisfying.
What Makes This Recipe Special
- Flaky, golden biscuits: Tall, buttery, and tender inside — they rise beautifully every time.
- Rich sausage gravy: Perfectly seasoned, creamy, and loaded with savory breakfast sausage.
- Quick to make: Ready in under 30 minutes, using simple pantry staples.
- Viral favorite: Southern comfort food is trending hard — this one’s a TikTok favorite for a reason!
Ingredients You’ll Need
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon sugar (just a touch for balance)
- 6 tablespoons cold unsalted butter, cut into cubes
- ¾ cup cold buttermilk
For the Sausage Gravy:
- 1 pound breakfast sausage (mild or spicy — your choice!)
- ¼ cup all-purpose flour
- 3 cups whole milk (or 2%, if you prefer lighter)
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
Tools You’ll Need
- Mixing bowl
- Biscuit cutter (or an upside-down glass)
- Rolling pin
- Baking sheet
- Cast-iron skillet
- Whisk
How to Make Buttermilk Biscuits with Sausage Gravy
- Preheat & Prep: Set your oven to 425°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in butter: Use a pastry cutter or your fingertips to blend cold butter into the flour until it looks like coarse crumbs.
- Add buttermilk: Pour it in and stir just until the dough comes together. Don’t overmix — that’s key to flaky layers!
- Shape & bake: Turn the dough onto a floured surface, pat it gently, fold it a few times, and cut out rounds. Place on the sheet and bake 12–15 minutes, until tall and golden.
- Make the gravy: While biscuits bake, brown the sausage in a skillet until cooked. Sprinkle flour over it and stir to coat.
- Whisk & thicken: Slowly pour in the milk while whisking. Cook until the gravy thickens to your liking. Season generously with black pepper and a little salt.
Serve those hot biscuits split open, then ladle rich, creamy sausage gravy right over the top.
Quick Table: Ingredient Swaps
| Ingredient | Swap Option | Why It Works |
|---|---|---|
| Buttermilk | ¾ cup milk + 1 tsp vinegar | Adds the same tangy lift |
| Whole Milk | Oat or almond milk | For a lighter, dairy-free version |
| Sausage | Ground turkey or veggie sausage | Healthier, same savory feel |
What to Serve With It
- Crispy Hash Browns: Adds a crunchy contrast to the creamy gravy.
- Fried Eggs: Classic combo — the yolk mingles beautifully with the gravy.
- Fresh Fruit Salad: A bright, juicy balance to all that savory goodness.
For more morning inspo, try our Air Fryer Breakfast Potatoes or pair with a sweet side like Cinnamon Roll Pancakes.
Tips for Perfect Results
- Keep it cold: Cold butter = flaky biscuits. Always start chilled.
- Don’t twist the cutter: Just press straight down. Twisting seals the edges and stops your biscuits from rising tall.
- Pepper generously: The gravy’s secret flavor boost is a good hit of black pepper.
Storage Instructions
- Biscuits: Keep in an airtight container at room temp for 2 days or refrigerate up to 5.
- Gravy: Store in the fridge for 3–4 days. Reheat gently on the stove with a splash of milk to loosen it up.
FAQ Section
1. Can I make buttermilk biscuits ahead of time?
Yes! Cut and freeze the unbaked biscuits on a tray. When ready, bake straight from the freezer — just add 2–3 minutes to the bake time.
2. What’s the best sausage for sausage gravy?
Country-style pork sausage is traditional, but you can use mild, spicy, or even chicken sausage for a lighter option.
3. Can I make sausage gravy without flour?
You can use cornstarch or gluten-free flour. The texture will be slightly different but still creamy.
4. Why did my biscuits turn out dense?
Overmixing the dough or warm butter can make biscuits tough. Handle them gently and keep ingredients cold.
5. How do I thicken sausage gravy fast?
Let it simmer for 5–7 minutes, stirring often. If it’s still thin, add a teaspoon of flour mixed with milk.
6. What sides go best with buttermilk biscuits and gravy?
Try hash browns, grits, or a sunny-side-up egg for a true Southern breakfast experience.
Conclusion
There’s something magical about the way Buttermilk Biscuits with Sausage Gravy brings people together — the smell alone pulls everyone to the kitchen. It’s hearty, cozy, and pure comfort on a plate.
So this weekend, skip the diner lines and make this Southern favorite right at home. Snap a photo of your biscuit stack, share it on Instagram or TikTok, and tag @EasyMealsToPrep — I’d love to see your creation!
And if you’re craving more feel-good breakfast recipes, don’t miss Cheesy Grits Casserole or our cozy Overnight French Toast Bake.
Buttermilk Biscuits with Sausage Gravy
Equipment
- Mixing bowl
- Biscuit cutter (or glass)
- Rolling Pin
- Baking Sheet
- cast iron skillet
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp salt
- 1 tsp sugar
- 6 tbsp cold unsalted butter, cubed
- 0.75 cup cold buttermilk
- 1 lb breakfast sausage (mild or spicy)
- 0.25 cup all-purpose flour (for gravy)
- 3 cups whole milk
- 0.5 tsp salt (for gravy)
- 1 tsp black pepper, freshly ground
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter until mixture resembles coarse crumbs.
- Pour in cold buttermilk and stir just until a dough forms.
- Turn dough onto floured surface, gently pat, fold, and cut biscuits. Place on sheet and bake 12–15 minutes.
- While biscuits bake, brown sausage in a skillet over medium heat.
- Sprinkle flour over sausage, stir to coat, then whisk in milk slowly.
- Cook until thickened, about 5–7 minutes. Season with salt and plenty of pepper.
- Split biscuits and spoon hot sausage gravy over each. Serve immediately.
