There’s something about a plate of warm, flaky biscuits smothered in creamy sausage gravy that just feels like home. Whether it’s a lazy Sunday morning or a cozy winter brunch, this dish delivers comfort in every bite.
I grew up thinking biscuits and gravy was something only diners could pull off — but once I made it myself, I realized how easy and satisfying it is to make from scratch. You get to control everything — the texture of the biscuits, the flavor of the gravy, and that perfect balance between buttery and savory.
This recipe combines light, golden biscuits with a rich, peppery sausage gravy that’s full of flavor. It’s hearty, simple, and guaranteed to impress anyone at your breakfast table.
Why You’ll Love This Classic
Homemade biscuits and gravy are all about warmth and flavor. The biscuits are flaky and buttery, while the sausage gravy is creamy and loaded with savory goodness.
Unlike store-bought mixes, this recipe uses real ingredients — flour, milk, butter, sausage — to create something that feels genuine and made with care. It’s the kind of food that makes people linger at the table just a little longer.
Ingredients
(Serves 6)
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¾ cup cold buttermilk (plus a bit more for brushing)
For the Sausage Gravy
- 1 pound breakfast sausage (pork or turkey)
- 3 tablespoons butter (optional, if sausage is lean)
- ⅓ cup all-purpose flour
- 3 cups whole milk (plus more if needed)
- ½ teaspoon salt
- 1 teaspoon black pepper (adjust to taste)
- Optional: pinch of crushed red pepper or thyme for extra flavor
Mix the Biscuit Dough
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold butter cubes and cut them into the flour using your fingertips or a pastry cutter until the mixture looks like coarse crumbs.
Pour in the cold buttermilk and stir gently until the dough comes together. Don’t overmix — you want a soft, slightly shaggy dough for tender biscuits.
Shape and Bake
Turn the dough out onto a floured surface and gently press it into a 1-inch-thick rectangle. Fold it over itself once or twice — this helps create layers. Then cut out biscuits using a 2 ½-inch cutter or the rim of a glass.
Place them on the baking sheet, brush the tops with buttermilk, and bake for 12–15 minutes, until golden and puffed.
The smell of warm biscuits baking is pure comfort — buttery, rich, and inviting. While they bake, it’s the perfect time to make the gravy.
Make the Sausage Gravy
In a large skillet, cook the sausage over medium heat until browned and crumbly. Don’t rush this step — letting it brown deeply adds flavor to the gravy.
Once cooked, if there’s too much grease, spoon some out, leaving about 2–3 tablespoons in the pan. (If your sausage is lean, add a bit of butter to balance it.)
Sprinkle in the flour and stir until the sausage is well-coated — it’ll look thick and pasty. This roux is what gives the gravy its creamy base.
Gradually pour in the milk, whisking constantly to remove any lumps. Continue stirring as it thickens, about 5–7 minutes. Season with salt, pepper, and a pinch of crushed red pepper if you like a little kick.
Bring It All Together
Once your gravy has thickened to a smooth, creamy consistency, taste and adjust the seasoning. It should be rich, peppery, and full of that comforting sausage flavor.
To serve, split the warm biscuits in half and ladle the hot gravy over the top. The flaky texture of the biscuits soaks up the creamy gravy perfectly, creating that classic Southern-style breakfast magic.
Tips for Perfect Biscuits and Gravy
- Keep ingredients cold: Cold butter and buttermilk make flakier biscuits.
- Don’t overwork the dough: Handle it just enough to bring it together.
- Add butter if needed: If your sausage is lean, add a bit of butter for richness.
- Use whole milk: It creates a creamier, more luxurious gravy.
- Make ahead: The gravy reheats beautifully — just add a splash of milk when warming.
Why This Recipe Works
This recipe sticks to tradition while leaving room for your own touch. The homemade biscuits are simple but rich, and the sausage gravy is balanced — creamy without feeling heavy.
It’s also an easy recipe to scale. Double it for a crowd or halve it for a cozy breakfast for two. It’s just one of those meals that never fails to satisfy.
I’ve made this dish for weekend brunches, family gatherings, and even breakfast-for-dinner nights — and every time, it disappears fast.
Storing and Reheating
Leftovers can be stored separately — keep the biscuits in an airtight container at room temperature for up to 2 days, and the gravy in the fridge for up to 4 days.
To reheat, warm the gravy in a skillet over low heat, adding a splash of milk to loosen it. Biscuits can be reheated in the oven at 350°F for 5–7 minutes or in the microwave for 15 seconds.
Final Thoughts
Biscuits and gravy is the definition of comfort food — simple ingredients, big flavor, and a warm, hearty feeling that sticks with you.
Making it from scratch may sound like a project, but it’s one of those recipes that rewards you at every step — from the smell of biscuits baking to that first spoonful of creamy gravy.
If you’ve never made it before, this is your sign to give it a try. One bite, and you’ll see why it’s a Southern classic that has stood the test of time.
Can I Make the Gravy Ahead of Time?
Yes! You can make the sausage gravy a day ahead and store it in the fridge. When reheating, add a bit of milk and warm it slowly over low heat, stirring often. It tastes just as rich and creamy as when it’s fresh.
Can I Use Store-Bought Biscuits Instead?
Absolutely. While homemade biscuits are worth the effort, canned or bakery biscuits will still make a great base. Just make sure they’re warm and flaky before topping them with the gravy. The secret really lies in the gravy — once that’s homemade, the whole dish shines.
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Flaky homemade biscuits topped with rich, creamy sausage gravy. A Southern classic breakfast that’s warm, comforting, and easy to make from scratch!
