Nothing says Southern comfort quite like a plate of warm, flaky biscuits topped with rich and creamy sausage gravy. This dish is a staple in many Southern households and diners, offering a hearty and satisfying breakfast that sticks to your ribs and starts your day right. Whether you’re cooking for a weekend brunch, a holiday morning, or just craving comfort food, this timeless recipe delivers every time.
Below, you’ll find a step-by-step guide to making perfect biscuits and sausage gravy from scratch (with a store-bought shortcut option too). From golden biscuits to velvety gravy seasoned with black pepper and just the right amount of salt, this dish is the definition of comfort on a plate.
Ingredients You’ll Need
For the Biscuits (Homemade Option)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- ¾ cup cold buttermilk
(Optional: Use 8 store-bought biscuits if you’re short on time.)
For the Sausage Gravy
- 1 pound breakfast sausage (mild or spicy)
- ¼ cup all-purpose flour
- 2 ½ to 3 cups whole milk
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon salt (adjust to taste)
Preparing the Biscuits
Mixing the Dough
Start by preheating your oven to 425°F (220°C). In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk thoroughly to evenly distribute the leavening agents and salt.
Add the cold butter cubes into the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. You want small chunks of butter throughout—this is what gives the biscuits their flakiness.
Pour in the cold buttermilk and gently stir just until a shaggy dough forms. Be careful not to overmix; this can make the biscuits tough.
Shaping and Baking
Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold it in thirds like a letter, then flatten it again. Repeat this folding process twice to help create layers.
Use a biscuit cutter or the rim of a glass to cut out circles. Press straight down—don’t twist—to help them rise evenly. Place the biscuits close together on a parchment-lined baking sheet for soft sides, or spaced apart for crispier edges.
Bake in the preheated oven for 12 to 15 minutes, or until golden brown on top. Let them cool slightly while you prepare the gravy.
Making the Sausage Gravy
Browning the Sausage
Place a large skillet over medium heat. Add the sausage and break it apart with a spatula. Cook, stirring frequently, until browned and fully cooked through. This usually takes about 6–8 minutes.
Don’t drain the fat—this is your flavor base for the gravy.
Creating the Roux
Sprinkle the flour evenly over the cooked sausage. Stir well, making sure all the flour is absorbed into the fat and coats the sausage. Cook this mixture for 1–2 minutes to eliminate the raw flour taste.
Adding the Milk
Slowly pour in the milk while whisking continuously to avoid lumps. Start with 2 ½ cups of milk and add more as needed for your preferred consistency.
Bring the mixture to a gentle simmer. Cook for 5–7 minutes, stirring frequently, until the gravy thickens and bubbles. Season generously with black pepper and a pinch of salt. Taste and adjust as needed.
Serving the Biscuits and Gravy
Split the warm biscuits in half and place them on plates. Spoon the sausage gravy generously over the top. Serve hot, garnished with extra black pepper if desired.
For a complete Southern breakfast, add scrambled or fried eggs on the side and maybe a few slices of crisp bacon or fresh fruit.
Tips for the Best Biscuits and Gravy
- Cold butter is key: Keeping the butter cold before baking helps create flakier layers in the biscuits.
- Use buttermilk: It gives the biscuits a subtle tang and a more tender texture.
- Don’t skimp on the pepper: Classic Southern gravy is boldly seasoned with black pepper—it balances the richness of the sausage and cream.
- Gravy too thick? Add a splash more milk and stir until you reach your desired consistency.
- Short on time? Store-bought biscuits or refrigerated dough can be a quick alternative.
- Make it spicy: Use hot breakfast sausage or add a pinch of red pepper flakes for a kick.
Variations to Try
- Cheesy Biscuits and Gravy: Stir in ½ cup shredded cheddar into the biscuit dough before baking.
- Vegetarian Version: Replace sausage with mushrooms and use plant-based milk and butter for a meatless option.
- Bacon Gravy: Swap the sausage for chopped bacon and follow the same method.
Frequently Asked Questions
Can I make the gravy ahead of time?
Yes, you can make the sausage gravy a day in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a bit of milk to loosen it up.
What kind of sausage should I use?
Classic pork breakfast sausage works best, either mild or spicy. You can also use turkey sausage or plant-based sausage alternatives if you prefer.
Can I freeze the gravy or biscuits?
Yes. You can freeze baked biscuits once they’ve cooled—wrap them tightly and store in a freezer-safe bag for up to 3 months. Reheat in the oven for the best texture.
The sausage gravy can also be frozen, though it may separate slightly when reheated. Stir well and add a bit of milk while warming it up to restore the texture.
How do I prevent the biscuits from being dry?
Avoid overworking the dough and don’t overbake. Keep the butter and buttermilk cold, and use fresh leavening agents (baking powder and baking soda) for a tender result.
Is it okay to use skim milk?
Whole milk is ideal for a rich, creamy gravy, but you can use 2% or even skim milk. Just be aware the gravy will be a bit thinner and less flavorful.
Final Thoughts
Biscuits and gravy is more than just a breakfast—it’s a Southern tradition that brings warmth and comfort to the table. With a little love and a few simple ingredients, you can recreate this hearty dish in your own kitchen. Whether you’re using homemade or store-bought biscuits, the key is a well-seasoned, creamy sausage gravy that brings everything together.