If you’ve ever longed for a breakfast that wraps you up in a hug, Biscuits and Gravy is your answer. It’s Southern comfort at its finest: impossibly tender, buttery biscuits smothered in a luxuriously creamy sausage gravy that’s peppery, savory, and rich. With every bite, this dish brings both nostalgia and belly-deep satisfaction. Whether you’re making weekend brunch for a crowd or treating yourself to a cozy solo breakfast, Biscuits and Gravy is the kind of classic that keeps folks coming back to the table.
Ingredients You’ll Need
One of the best things about Biscuits and Gravy is how such humble, everyday ingredients come together to create an unforgettable dish. Each item serves a specific purpose—bringing fluffiness, flavor, or that signature golden finish.
- All-purpose flour: The backbone for both the biscuits and the hearty gravy, this pantry staple keeps things light and sturdy.
- Baking powder and baking soda: These leavening agents make the biscuits rise tall and achieve that beautiful, flaky texture.
- Salt: Just the right amount draws out every last flavor in both the biscuits and gravy.
- Unsalted butter, cold and cubed: Cold butter is your secret to extra-flaky, tender biscuits—don’t skip this step!
- Buttermilk: Adds a hint of tang and makes the biscuits moist; if you’re out, a quick “homemade buttermilk” works in a pinch.
- Breakfast sausage: The key to irresistible flavor in the gravy—choose your favorite style for even more personality.
- More all-purpose flour (for gravy): This helps thicken the sausage gravy to silky-smooth perfection.
- Whole milk: Brings the creamy, luscious consistency to the gravy that everyone craves.
- Black pepper: A generous grind brings just the right kick and warmth to the finished dish.
- Optional pinch of cayenne: If you like a subtle heat, don’t hesitate to sprinkle some in!
How to Make Biscuits and Gravy
Step 1: Mix the Biscuit Dough
Start by preheating your oven to 450°F (230°C). In a large bowl, whisk together your flour, baking powder, baking soda, and salt. This helps ensure every biscuit turns out tender and fluffy. Next, add those cold cubes of butter. Use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs; you want little chunks of butter for maximum flakiness. Stir in your buttermilk just until a rough dough forms—don’t overmix, or the biscuits can turn dense.
Step 2: Shape and Cut the Biscuits
Turn the dough out onto a lightly floured surface. Knead it gently a couple of times, then pat it into a 1-inch-thick rectangle. Here’s a pro tip: fold the dough over itself two or three times before patting it out again. This creates gorgeous layers! Use a biscuit cutter to cut out rounds—press straight down, don’t twist, to help them rise beautifully. Set the biscuits on your baking sheet so that they just touch, which helps them bake up soft on the sides.
Step 3: Bake the Biscuits
Place your tray of biscuits into the hot oven, and bake for 12 to 15 minutes. You’re looking for that golden brown, slightly crisp exterior and pillowy-soft inside. The smell drifting from your oven will bring everyone into the kitchen before you even shout “breakfast!”
Step 4: Prepare the Sausage Gravy
While the biscuits bake, move on to gravy duty. In a skillet over medium heat, cook your breakfast sausage until it’s browned and fully cooked through—break it up as it sizzles for lots of delicious crumbles. Don’t drain the fat; it’s the heart of the gravy! Sprinkle flour over the sausage and toss to coat. Let it cook for another minute to get rid of any raw taste, then gradually whisk in your milk. Keep stirring until the mixture thickens, about 5 to 7 minutes. Finish with lots of black pepper, a sprinkling of salt, and a pinch of cayenne if you’re feeling bold.
Step 5: Serve It Up
Split a warm biscuit in half on a plate, spoon a big ladleful of creamy sausage gravy over the top, and just like that, your Biscuits and Gravy are ready for their spotlight moment at the breakfast table.
How to Serve Biscuits and Gravy
Garnishes
Bring your dish to the next level with a sprinkle of fresh chopped chives or parsley for a pop of color. A few extra grinds of black pepper over the top right before serving make Biscuits and Gravy look as inviting as they taste. If you’re feeling adventurous, a dash of hot sauce can wake up the senses!
Side Dishes
While Biscuits and Gravy easily stand alone, they also pair well with crisp hash browns or roasted breakfast potatoes for a satisfying crunch. Brighten your plate with a fruit salad or a simple arugula salad to provide a refreshing contrast to all that richness. For a truly Southern spread, serve with scrambled eggs and a mug of hot coffee.
Creative Ways to Present
Try assembling “mini” Biscuits and Gravy—use a smaller cutter for bite-sized biscuits and top each with a generous spoonful of gravy. Or set up a build-your-own Biscuit Bar where everyone can customize with gravy, eggs, cheese, and hot sauce. If you’re hosting brunch, stack split biscuits in a casserole dish, pour over the gravy, and bake until bubbly for an easy crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Biscuits and Gravy (a rare scenario!), let everything cool before transferring biscuits and gravy to separate airtight containers. Stored this way in the fridge, they’ll stay fresh for up to 3 days without losing their signature texture.
Freezing
Both biscuits and sausage gravy freeze beautifully. Once cooled, wrap the biscuits individually, and place them in a freezer-safe bag. Pour the gravy into a container, leaving a little space for expansion. Both can be stored in the freezer for up to two months. When you’re ready, just thaw overnight in the fridge.
Reheating
For the best results, warm biscuits in a low oven (about 300°F) until they’re heated through. The gravy can be revived in a saucepan over medium-low heat—add a splash of milk if needed to bring back that creamy consistency. Put them together, and your Biscuits and Gravy will taste almost as perfect as the first day.
FAQs
Can I make Biscuits and Gravy ahead of time?
Absolutely! You can prepare the gravy and biscuits in advance, then reheat as needed. The biscuits can also be frozen and reheated individually, making mornings extra easy.
What kind of sausage works best for the gravy?
Mild breakfast sausage is a classic, but feel free to use spicy, maple, or even turkey sausage. The type Breakfast.
Can I use milk instead of buttermilk for the biscuits?
Yes—regular milk works, but adding a splash of vinegar or lemon juice creates a quick buttermilk substitute. This gives the biscuits that signature tang and tenderness.
How do I make the gravy thicker or thinner?
If your gravy turns out too thick, whisk in a bit more milk until you reach the desired consistency. For thicker gravy, simmer a bit longer or add another spoonful of flour to the sausage before the milk.
Is Biscuits and Gravy suitable for a crowd?
Definitely! Double the recipe for a big group, or bake the assembled dish as a casserole. It’s always a hit for brunches and family gatherings, with easy make-ahead options for less stress.
Final Thoughts
Rich, hearty, and impossibly comforting, Biscuits and Gravy is more than just a meal—it’s a delicious tradition worth sharing. Whether you’re new to this Southern favorite or already hooked on its charms, give this recipe a try and prepare to fall head over heels for every flaky, gravy-soaked bite.
Print
Biscuits and Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking, Stovetop
- Cuisine: Southern American
- Diet: Non-Vegetarian
Description
Indulge in a classic Southern American breakfast with this hearty and comforting biscuits and gravy recipe. Fluffy homemade biscuits smothered in a savory sausage gravy make for a delicious start to your day.
Ingredients
Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus more if needed)
Gravy:
- 1 pound breakfast sausage
- 3 tablespoons all-purpose flour (for gravy)
- 2 1/2 cups whole milk
- 1/2 teaspoon black pepper
- Salt to taste
- Optional pinch of cayenne
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C).
- Prepare Biscuits: In a large bowl, mix flour, baking powder, baking soda, and salt. Cut in butter, add buttermilk, form dough, cut into biscuits, and bake until golden brown.
- Make Gravy: Cook sausage, add flour, then slowly whisk in milk. Cook until thickened. Season with pepper, salt, and cayenne.
- Serve: Pour hot gravy over warm biscuits.
Notes
- If you don’t have buttermilk, use 3/4 cup milk mixed with 2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes before using.
- Add a dash of hot sauce to the gravy for extra kick.
Nutrition
- Serving Size: 1 biscuit with gravy
- Calories: 480
- Sugar: 4g
- Sodium: 810mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg
