Introduction
There’s something magical about waking up to the smell of buttery biscuits baking in the oven. I still remember my first true Southern breakfast — a cozy diner off a country road in Tennessee, where the biscuits were so soft they almost melted, and the gravy was rich enough to make you forget about lunch.
This Southern Biscuits and Gravy recipe brings that same comfort right into your kitchen. It’s hearty, simple, and ridiculously satisfying. Whether you’re feeding your family on a lazy Sunday or hosting brunch with friends, this dish hits all the right notes — fluffy, creamy, and downright nostalgic.
What Makes This Recipe Special
- Classic Southern flavor: Buttery biscuits topped with savory sausage gravy that feels straight from Grandma’s kitchen.
- Quick and easy: From start to finish, you’ll have this breakfast ready in under 30 minutes.
- Versatile comfort: Perfect for brunch, meal prep, or a breakfast-for-dinner twist.
- Trending favorite: With Southern comfort food making a comeback online, this dish is always a hit on TikTok and Instagram.
Ingredients You’ll Need
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 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
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
Tools You’ll Need
- Mixing bowl
- Pastry cutter or fork
- Baking sheet
- Cast iron skillet or heavy pan
- Wooden spoon
- Whisk
How to Make Southern Biscuits and Gravy
- Preheat and prep.
Heat your oven to 425°F. Line a baking sheet with parchment paper and set aside. - Make the biscuit dough.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a fork until crumbly — pea-sized bits are perfect. Stir in buttermilk just until combined. - Shape and bake.
Turn the dough onto a lightly floured surface. Gently press it into a 1-inch thick circle. Cut out biscuits using a round cutter and place them on your baking sheet. Bake 12–14 minutes, until golden brown. - Cook the sausage.
While biscuits bake, brown sausage in a large skillet over medium heat. Break it up into small crumbles with your spoon. - Make the roux.
Sprinkle flour over the cooked sausage. Stir until the meat is coated and the flour soaks up the fat — about 1 minute. - Add milk and thicken.
Slowly whisk in the milk, stirring constantly. Let it simmer 5–7 minutes, until the gravy thickens and becomes silky smooth. Add salt and pepper to taste. - Serve and enjoy.
Split the warm biscuits in half, ladle creamy gravy over the top, and serve immediately.
Quick Table: Ingredient Swaps
| Ingredient | Swap | Notes |
|---|---|---|
| Buttermilk | ¾ cup milk + 1 tsp vinegar | Let sit 5 minutes before using |
| Sausage | Turkey sausage or veggie crumbles | For a lighter version |
| Whole milk | 2% milk | Slightly thinner texture |
| Butter | Vegan butter | Keeps it dairy-free |
What to Serve With It
- Crispy bacon or hash browns: Add crunch and texture to balance the creamy gravy.
- Scrambled eggs with chives: A fresh, protein-packed side that complements the richness.
- Fresh fruit salad: Lightens up the plate and adds color to your brunch spread.
For more pairing ideas, check out our Easy Brunch Meal Prep Ideas.
Tips for Perfect Results
- Keep your butter cold. It’s the secret to fluffy, flaky biscuits.
- Don’t overwork the dough. Gentle hands make tender biscuits.
- Add gravy gradually. Stir constantly for the creamiest texture — no lumps, no worries.
You can find more biscuit-making tricks in our Homemade Bread and Pastry Tips guide.
Storage Instructions
Store leftover biscuits and gravy separately.
- Biscuits: Keep in an airtight container at room temperature for 2 days or freeze for up to 3 months.
- Gravy: Refrigerate in a sealed jar for up to 4 days. Reheat gently on the stovetop with a splash of milk.
FAQ Section
1. What kind of sausage is best for biscuits and gravy?
Mild breakfast sausage is classic, but spicy adds a nice kick. Pork works best, but turkey sausage is a lighter option.
2. Can I make the biscuits ahead of time?
Yes! Bake and cool them completely, then store or freeze. Just reheat in the oven before serving.
3. Why is my gravy too thin?
You likely added milk too quickly. Let it simmer longer to thicken naturally.
4. Can I use canned biscuits?
Absolutely. Homemade is great, but store-bought biscuits make this a 15-minute breakfast fix.
5. Is this recipe good for meal prep?
Totally. Make a big batch of gravy, store it separately, and reheat with fresh biscuits each morning.
6. How do I make this vegetarian?
Use plant-based sausage and butter. The texture and flavor stay comforting and hearty.
Conclusion
There’s something timeless about Southern Biscuits and Gravy — it’s warm, comforting, and feels like home on a plate. Whether you’re feeding your family, hosting brunch, or simply treating yourself, this dish guarantees smiles around the table.
So go ahead — bake a batch, pour on that creamy gravy, and enjoy a breakfast worth talking about. And if you try it, share your photos on Instagram or TikTok and tag @EasyMealsToPrep — we love seeing your kitchen creations.
For more Southern-style dishes, visit our Easy Weekend Breakfast Recipes and Simple Family Comfort Meals collections.
Southern Biscuits and Gravy – The Ultimate Comfort Breakfast
Equipment
- Mixing bowl
- pastry cutter or fork
- Baking Sheet
- Cast iron skillet or heavy pan
- Wooden Spoon
- Whisk
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 1 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 0.75 cup cold buttermilk
- 1 lb breakfast sausage (mild or spicy)
- 0.25 cup all-purpose flour
- 3 cups whole milk
- 0.5 tsp black pepper
- 0.25 tsp salt (adjust to taste)
Instructions
- Heat your oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a fork until crumbly. Stir in buttermilk just until combined.
- Turn the dough onto a floured surface. Gently press into a 1-inch thick circle. Cut out biscuits and place on baking sheet. Bake for 12–14 minutes, until golden.
- While biscuits bake, brown sausage in a large skillet over medium heat. Break into small crumbles with a spoon.
- Sprinkle flour over the cooked sausage. Stir to coat and cook 1 minute to form a roux.
- Slowly whisk in milk, stirring constantly. Simmer 5–7 minutes until thick and smooth. Season with salt and pepper to taste.
- Split warm biscuits and ladle sausage gravy over the top. Serve immediately.
