Few dishes capture the warmth of Southern comfort food quite like fluffy buttermilk biscuits smothered in rich, creamy sausage gravy. This timeless breakfast is more than just a meal—it’s a tradition passed down through kitchens for generations. The biscuits are buttery, tender, and perfectly layered, while the sausage gravy adds hearty flavor with its creamy, peppery goodness. Whether you’re cooking for a family breakfast, a lazy weekend brunch, or simply craving something soul-satisfying, this recipe brings restaurant-quality taste right to your table.
Why This Recipe Works
The secret to perfect buttermilk biscuits lies in cold butter, gentle handling of the dough, and the tang of buttermilk. The gravy, on the other hand, balances the rich sausage drippings with just the right amount of flour and milk for a velvety sauce. When combined, the light biscuits soak up the savory gravy, creating the ultimate comfort dish.
Ingredients for Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar (optional, just for balance)
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus more if needed for brushing)
Ingredients for Sausage Gravy
- 1 pound breakfast sausage (mild or spicy, depending on preference)
- 1/4 cup all-purpose flour
- 3 cups whole milk (warmed)
- 1/2 teaspoon salt (adjust to taste)
- 1 teaspoon freshly ground black pepper
Step-by-Step Instructions
Making the Buttermilk Biscuits
- Preheat the oven
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper. - Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. - Cut in the butter
Add the cold cubed butter into the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs with small pea-sized bits of butter. - Add the buttermilk
Slowly pour in the buttermilk and stir just until the dough comes together. Avoid overmixing—this keeps the biscuits tender. - Shape the dough
Transfer the dough to a lightly floured surface. Pat it into a rectangle, fold it in half, and repeat this folding process 2–3 times. This creates layers in the biscuits. - Cut the biscuits
Roll the dough to about 1-inch thickness. Use a round biscuit cutter or a glass to cut out circles. Place them on the baking sheet close together for softer edges, or spaced apart for crispier edges. - Bake
Brush the tops with a little buttermilk for a golden crust. Bake for 12–15 minutes, or until tall and golden brown.
Making the Sausage Gravy
- Cook the sausage
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it up with a spoon as it cooks. Do not drain the fat—this is essential for flavor. - Add the flour
Sprinkle the flour over the cooked sausage. Stir well so the sausage is evenly coated, and cook for 1–2 minutes to remove the raw flour taste. - Whisk in the milk
Gradually pour in the warm milk while whisking constantly to prevent lumps. Continue cooking and stirring until the gravy thickens to your desired consistency. - Season
Stir in freshly ground black pepper and a little salt to taste. For extra flavor, you can add a pinch of cayenne or paprika.
Serving
Split the warm biscuits in half and ladle a generous portion of hot sausage gravy over the top. Serve immediately while everything is warm and comforting.
Tips for the Best Biscuits and Gravy
- Keep ingredients cold: Cold butter and buttermilk are key for flaky biscuits. You can even freeze your butter and grate it for easier mixing.
- Don’t overwork the dough: Handle the dough gently to avoid tough biscuits. A few folds are enough to create layers.
- Use whole milk: It creates a creamier, richer gravy compared to low-fat milk.
- Adjust consistency: If your gravy gets too thick, stir in a splash of milk. If it’s too thin, cook a little longer until it thickens.
- Season generously with pepper: Black pepper adds that classic Southern flavor that makes sausage gravy irresistible.
Variations to Try
- Cheesy Biscuits: Add 1/2 cup shredded cheddar cheese to the biscuit dough.
- Herb Biscuits: Mix fresh herbs like chives, parsley, or rosemary into the dough for extra flavor.
- Spicy Gravy: Use hot sausage and add a dash of hot sauce or cayenne pepper.
- Country-Style Gravy: Replace sausage with bacon or ham drippings for a different spin.
Pairing Suggestions
While biscuits and sausage gravy can shine as a stand-alone breakfast, they also pair beautifully with:
- Scrambled eggs or fried eggs on the side
- Fresh fruit or a simple fruit salad for balance
- A cup of strong black coffee or sweet iced tea
- Hash browns or grits for a complete Southern spread
Frequently Asked Questions
Can I make biscuits ahead of time?
Yes. You can prepare the dough, cut the biscuits, and freeze them unbaked. When ready to use, bake directly from frozen, adding 2–3 extra minutes to the baking time.
How do I store leftovers?
Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. The gravy should be kept in the refrigerator for up to 3 days. Reheat both gently before serving.
Can I use canned biscuits instead of homemade?
Absolutely. While homemade biscuits taste fresher and more flavorful, canned biscuits are a convenient shortcut if you’re short on time.
How do I thicken sausage gravy?
If the gravy is too thin, let it simmer a few more minutes, stirring often. You can also add a slurry of flour mixed with milk to thicken it.
Can I make sausage gravy without meat?
Yes. For a vegetarian version, sauté mushrooms in butter or oil, then proceed with the flour and milk to create a mushroom gravy that still tastes hearty.
Final Thoughts
Buttermilk biscuits with sausage gravy is more than just a breakfast—it’s comfort served on a plate. The flaky, buttery biscuits paired with creamy, savory gravy create a dish that never fails to bring smiles to the table. With a few simple ingredients and steps, you can recreate this Southern classic at home, whether for a weekend brunch or a hearty weekday breakfast.