If there’s one breakfast that instantly brings me back to lazy Sunday mornings at my grandma’s kitchen table, it’s biscuits and gravy. That buttery, flaky biscuit soaking up creamy sausage gravy? Pure comfort. Growing up in Tennessee, this dish was more than breakfast it was tradition.
The best part? You don’t need fancy ingredients or culinary training to pull it off. This easy biscuits and gravy recipe takes less than 30 minutes and uses pantry staples. It’s hearty, budget-friendly, and tastes like home.
What Makes This Recipe Special
- Classic Southern flavor: Buttery biscuits and savory sausage gravy are the ultimate duo.
- Quick and simple: No complicated steps just real food, real fast.
- Versatile: Serve it for breakfast, brunch, or breakfast-for-dinner (trust me, it’s always a hit).
- Trendy comfort: Old-fashioned meals are back in style think cozy TikTok food nostalgia.
Ingredients You’ll Need
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter, cubed
- ¾ cup milk
For the Gravy
- 1 pound breakfast sausage (mild or spicy)
- ¼ cup all-purpose flour
- 3 cups milk
- Salt and pepper, to taste
Tools You’ll Need
- Large mixing bowl
- Pastry cutter or fork
- Biscuit cutter (or glass)
- Skillet or cast-iron pan
- Wooden spoon
- Baking sheet
How to Make Easy Biscuits and Gravy
- Preheat and prep.
Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper. - Make the biscuit dough.
In a large bowl, mix flour, baking powder, and salt. Cut in cold butter until crumbly. Pour in milk and stir just until combined. - Shape and bake.
Turn dough onto a floured surface, gently knead, and cut into biscuits. Place on baking sheet and bake for 12–15 minutes until golden. - Cook the sausage.
In a skillet, brown the sausage over medium heat, breaking it into small pieces. Don’t drain the drippings—you’ll need them for the gravy. - Add flour.
Sprinkle in ¼ cup flour and stir until sausage is coated. Let it cook for a minute to remove that raw flour taste. - Pour in milk.
Slowly add milk, stirring constantly. Simmer until the gravy thickens—about 5–7 minutes. Season with salt and pepper. - Assemble and serve.
Split warm biscuits and ladle that creamy sausage gravy over the top. Serve immediately.
Quick Ingredient Swap Table
| Ingredient | Substitute | Notes |
|---|---|---|
| Whole milk | Half-and-half | Extra creamy texture |
| Butter | Margarine | Slightly less flavor, still works |
| Sausage | Turkey sausage | Lower fat option |
| All-purpose flour | Gluten-free blend | Keeps biscuits light |
What to Serve With Biscuits and Gravy
- Fried eggs or scrambled eggs – classic diner pairing.
- Crispy hash browns – for a hearty Southern plate.
- Fresh fruit – balances the rich gravy.
For a full brunch spread, add a side of Easy Air Fryer Bacon or pair with Cheesy Breakfast Casserole.
Tips for Perfect Results
- Keep the butter cold.
Cold butter = flaky biscuits. Warm butter = flat ones. - Don’t overmix the dough.
Handle it gently for soft, tender biscuits. - Use whole milk for the gravy.
It gives that creamy, diner-style consistency.
Storage Instructions
Store leftover biscuits and gravy separately.
- Biscuits: Room temperature up to 2 days, or freeze up to 3 months.
- Gravy: Refrigerate in an airtight container up to 4 days. Reheat gently on the stove with a splash of milk.
FAQs
1. Can I make biscuits and gravy ahead of time?
Yes! Bake the biscuits and store them in an airtight container. Make the gravy fresh—it reheats beautifully.
2. What’s the best sausage for biscuits and gravy?
Pork breakfast sausage is traditional, but spicy sausage adds a great kick.
3. Can I use canned biscuits?
Totally. If you’re short on time, canned biscuits work fine—just skip the dough steps.
4. How do I thicken gravy if it’s too thin?
Let it simmer longer or whisk in a tablespoon of flour dissolved in milk.
5. Is this recipe freezer-friendly?
Yes. Freeze both components separately and thaw overnight before reheating.
6. What kind of milk works best?
Whole milk is ideal, but you can use 2% or oat milk for a lighter option.
Conclusion
There’s something deeply comforting about easy biscuits and gravy—it’s nostalgia on a plate. The buttery crunch of the biscuit meets creamy sausage gravy in one perfect bite. Whether you’re cooking for a weekend brunch or your next cozy dinner, this recipe never fails to please.
If you try it, tag your post with #EasyMealsToPrep on Instagram or TikTok—I love seeing your creations! Don’t forget to subscribe for more quick Southern-style favorites like Creamy Chicken and Rice Bake and Homemade Breakfast Sandwiches.
Easy Biscuits and Gravy
Equipment
- Large mixing bowl
- pastry cutter or fork
- Biscuit cutter (or glass)
- Skillet or cast-iron pan
- Wooden Spoon
- Baking Sheet
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp cold butter, cubed
- ¾ cup milk
- 1 lb breakfast sausage (mild or spicy)
- ¼ cup all-purpose flour (for gravy)
- 3 cups milk (for gravy)
- Salt and pepper, to taste
Instructions
- Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, mix flour, baking powder, and salt. Cut in cold butter until crumbly. Pour in milk and stir just until combined.
- Turn dough onto a floured surface, gently knead, and cut into biscuits. Place on baking sheet and bake for 12–15 minutes until golden.
- In a skillet, brown the sausage over medium heat, breaking it into small pieces. Don’t drain the drippings—you’ll need them for the gravy.
- Sprinkle in ¼ cup flour and stir until sausage is coated. Let it cook for a minute to remove that raw flour taste.
- Slowly add milk, stirring constantly. Simmer until the gravy thickens—about 5–7 minutes. Season with salt and pepper.
- Split warm biscuits and ladle that creamy sausage gravy over the top. Serve immediately.
