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This Southern Style Homemade Biscuits and Gravy is the perfect comfort meal
This Homemade Biscuits and Gravy is a celebratory breakfast tradition in our family and guaranteed to become one of your favorite breakfast recipes of all time. The recipe is made with from-scratch (but easy!) mega fluffy, buttery biscuits that bake up a mile-high with hundreds of flaky layers, doused in creamy, indulgent, seasoned- to-perfection sausage gravy. This Sausage Gravy and Biscuits is one of the easiest recipes you can make, but, if you’re short on time, feel free to swap in store-bought biscuits. So, if you’re looking for a hearty breakfast that will have everyone jumping out of bed, look no further than this Biscuits and Gravy recipe!
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Watch How to Make Biscuits and Gravy
Why you’ll love southern style Biscuits and Gravy
Biscuits and Gravy is a beloved breakfast at our house that my husband requests for birthday breakfasts, Valentine’s Day, Christmas morning, etc. So, in honor of upcoming Father’s Day, I’m excited to share it with you today! Here’s why you’ll love it:
You’ll be tempted to lick the plate clean! Few recipes are more crave-worthy and comforting than tender biscuits pumped with real butter and creamy buttermilk smothered with homemade gravy made with pork sausage and drippings. I should issue a disclaimer that every other recipe – whether homemade or from a restaurant – will pale in comparison to this one. Thankfully, this Biscuits and Gravy recipe is so easy to make!
The homemade biscuits bake up light, golden, soft and buttery, and just melt in your mouth. I know it’s tempting to use store-bought biscuits (and yes you can in a jam), but once you try this homemade recipe, you’ll be spoiled for life! The good news is, the biscuits only require 6 simple ingredients and in just over 35 minutes you’ll be sinking your teeth into mega flaky, mega fluffy, mega buttery biscuits.
The sausage gravy is seasoned to perfection. The downfall of many Biscuits and Gravy recipes is bland sausage gravy – but not this recipe! The gravy is bolstered with beef bouillon, herbs, spices and a kick of red pepper flakes to create hypnotic comfort food at its finest.
Sausage Gravy and Biscuits is a hearty, protein-packed breakfast to start your day off right.This recipe is not only scrumptious, but a protein-packed meal to fuel your family and friends throughout the day; or at least until you gobble up more for dinner.
Sausage Biscuits and Gravy is made with pantry friendly ingredients. Not only is this my husband’s favorite breakfast recipe, but I love it as well because I always have everything I need to make it (just keep sausage stocked in the freezer 😉).
It’s easy to make! I know Homemade Biscuits and Gravy might sound intimidating, but you will be astonished how quickly the biscuits come together with the help of a food processor. Then you it’s as simple as browning some sausage, stirring in flour, milk and spices and simmering – that’s it!
Make this recipeonce and reap the rewardsall week long!This Biscuits and Sausage Gravy stores and reheats beautifully for breakfast, lunch or even dinner throughout the week. The recipe that keeps on giving!
Ingredients for Homemade Biscuits and Gravy
This Sausage Gravy and Biscuits recipe is made with easy-to-find pantry staples so you can make it at a moment’s notice! Let’s take a closer look at what you’ll need (full recipe measurements in the recipe card at the bottom of the post):
Buttermilk Biscuits:
- Flour: Please use all-purpose flour or a gluten-free 1:1 baking flour.
- Baking powder: You’ll use 2 tablespoons in the buttermilk biscuits. Yes, 2 TABLESPOONS. Baking powder helps the biscuits rise and ensures they bake up tender and extremely fluffy every time. To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free.
- Sugar: This is by no means a sweet biscuit recipe. Just 2 tablespoons of sugar flavors the biscuits and balances out the butter and salt. Most importantly, the sugar promotes more tender biscuits by inhibiting gluten formation.
- Salt: The salt enhances the buttery bliss, and adds structure. Use regular table salt in this recipe.
- Butter: The best part of the recipe! Butter adds loads of flavor and creates the signature flaky layers of the buttermilk biscuits by melting and causing trapped steam. Make sure to use unsalted butter or reduce the salt in the recipe otherwise the biscuits will be much too salty.
- Buttermilk: Not only does buttermilk add flavor, but it creates more tender and moist biscuits. It is also brushed over the biscuits before baking to promote that beautiful golden crust. You are welcome to use DIY buttermilk/sour milk substitute (see below).
Sausage Gravy:
- Sausage: Both pork sausage and breakfast sausage will work in this recipe.I use mild country pork sausage. You may also use a turkey sausage with some added butter or oil (needed for the roux).
- Flour: This is combined with the pork drippings to create the roux which thickens the sausage gravy.
- Milk: Please use 2% or whole milk in this recipe. You can get away with low-fat or skim milk but keep in mind fat = flavor so your gravy will be more lackluster. If using low-fat or skim, reduce the milk by ¼ cup.
- Spices: The gravy is richly seasoned with garlic powder, onion powder, paprika, dried sage, parsley, and thyme.
- Beef bouillon: This is the secret ingredient that really makes the gravy come alive. Choose from bouillon powder, bouillon cubes, or better than bouillon. Add the bouillon to the sauce without dissolving it in liquid first.
Biscuits and Gravy Recipe substitutions and Variations
This Biscuits and Gravy recipe with sausage is decadently indulgent as written, but but feel free to adjust it for dietary needs, or to mix up the flavor profile. Here are a few ideas:
- Make it gluten-free. Buy store-bought gluten-free biscuits or use gluten-free 1:1 baking flour in both the biscuits and the gravy.
- Use a flavored sausage in the gravy. Mild, hot, maple, Italian (you’ll have to adjust seasonings if using) or any other kind of pork sausage will work. You can also use turkey sausage or chicken sausage. If using either of these leaner options, you’ll need to add a couple tablespoons of butter or oil to the sausage before adding the flour, otherwise there won’t be enough drippings to create a roux.
- Use store-bought biscuits. No time to make biscuits from scratch? Buy your favorite store brand! You’ll get no judgment from me; I don’t have time to make everything from scratch every day either.
- Make it spicier. For added oomph, add additional crushed red pepper flakes to the sausage gravy, or, use hot breakfast sausage.
- Adjust the seasonings. Want your sausage gravy to have a stronger sage flavor? Add more dried sage. Want it saltier? Adjust the amount of salt. You can tweak the spices to your liking.
- Use fresh herbs. I used dried herbs to keep this recipe simple, but you can absolutely make it using fresh herbs if desired. You’ll need 3X the amount of fresh herbs as dried.
Can the Buttermilk Be Substituted in the biscuits?
Yes, you can substitute it with sour milk. Add 1 tablespoon lemon juice or white vinegar to a liquid measuring cup, then add milk until it reaches 1 cup, then add 2 tablespoons. Give, it a stir, and let it rest for 10 minutes. It is best to use whole milk or any lesser milk with a splash of heavy cream.
CAN I USE A NON-DAIRY BUTTER?
For this particular recipe, I don’t recommend using non-dairy alternatives. You need real, full-fat butter to make fluffy buttermilk biscuits. Butter is made of butterfat, milk solids, and water. As the biscuits bake, the water in the butter evaporates and creates pockets of steam within the biscuits, this, in turn, makes the biscuits rise and creates ultra-flaky layers. If you use a non-dairy butter, you won’t achieve those pockets of steam and the biscuits won’t be as flaky or overall successful.
CAN THIS RECIPE BE MADE WITH STORE-BOUGHT BISCUITS?
Of course! I much prefer the flavor and texture of homemade biscuits, but you can absolutely make Sausage Gravy and Biscuits using store-bought biscuits. Try picking some up at your favorite bakery, in the bakery section of the grocery store, Pillsbury Original Grand Biscuits from the freezer section, or use any kind you’d like. If you need to keep this recipe gluten-free, use gluten-free biscuits!
How to make Sausage Biscuits and Gravy
If you thought making Homemade Biscuits and Gravy would be difficult, think again! Unlike bread rolls and yeast breads, buttermilk biscuits require no extra rise time. While the biscuits bake, the gravy is prepared; by the time the oven timer goes off, both the biscuits and the sausage gravy will be ready to eat!
Step 1: How to Make the Biscuit Dough
- To the bowl of a food processor, add the flour, baking powder, sugar, and salt. Pulse to combine.
- Add the cubed butter to the food processor. Pulse until the mixture is in pea-sized pieces.If you don’t have a food processor, you can use a pastry cutter instead.
- Transfer the mixture to large bowl and make a well in the center. Pour 1 cup buttermilk into the well then fold everything together with a rubber spatula until it begins to come together. Do not overwork the dough. The dough should be shaggy and crumbly with some wet spots.
Step 2: How to Laminate the Dough
The dough is laminated — i.e., folded over itself multiple times and then rolled out before being folded once more. As the biscuits bake, the butter that gets trapped between the layers of dough melts and its water content evaporates, creating steam. It’s this release of steam that makes the biscuits so fluffy!The best part is, the laminating takes no more than 5 minutes! To laminate the dough:
- Transfer the dough to a floured work surface, then pat into a large rectangle, about ¾ inch thick.
- Fold one side of the dough into the center, then fold over the other side.
- Working horizontally, repeat folding one side of the dough into the center, then folding over the other side.Pat it out into a ¾-inch thick rectangle once more.
- Repeat this fold and pat process one more time for a total of 3 times.
Step 3: Cut out the Biscuits
- I like to use a 2 1/2-inch biscuit cutter to do this. Cut the biscuits out as close as possible to use up all the dough.
- Do NOT twist the biscuit cutter while cutting the biscuits — this seals the edges and can prevent the biscuits from rising!
- Cut out 6 biscuits, reshape the scraps of dough (you don’t need to fold it again, just bring it together), then stamp out 2 additional biscuits for a total of 8 biscuits.
Step 4: Bake the Biscuits
- Place the prepared biscuits onto a baking sheet lined with a nonstick mat or parchment paper.
- Chill the biscuits in the fridge for 20-30 minutes before baking. This chills the butter again so it will steam sufficiently creating those flaky layers.
- Before baking, brush the tops of the biscuits with the remaining 2 tablespoons buttermilk.
- Bake until golden brown on top.
Step 5: Prepare the Sausage Gravy
- While the biscuits bake, make the gravy by adding the sausage to a large skillet. Cook over medium-high heat until browned.
- Sprinkle in the flour and continue cooking for another 2 minutes. You want to give the flour time to cook a little in order to remove the raw flour taste.
- Stir in the milk and seasonings, then simmer until thickened to your liking.
How to make Biscuits and Gravy ahead of time
Gravy: Can be fully cooked, cooled and stored in the fridge for up to 5 days. When reheating, you may need to add a splash of milk to thin it out.
Biscuits: Can be baked and stored in an airtight container at room temperature for 3 days or frozen for up to 3 months, then thawed and warmed. You may also wrap the dough in plastic wrap after laminating and store in the refrigerator for up to 2 days, then proceed to cut out the biscuits and bake.
Fully prepared: Store the biscuits and gravy separately to keep the biscuits from getting soggy. I recommend reheating the gravy on the stovetop rather than spooned directly over the biscuits, but do whatever is easiest for you.
Tips for How to make Biscuit Gravy
How to Thin Sausage Gravy
The homemade sausage gravy needs to simmer for 5 to 10 minutes to thicken up. If you cook the gravy for too long or accidentally add too much flour, it can become overly thick. It can will also thicken upon standing off heat. When that happens, don’t panic, it’s easy to fix! Simply stir an extra ¼ cup of milk into the gravy at a time until it’s the consistency you desire.
How to Thicken Sausage Gravy
On the flip side, you may find your gravy to be too thin for your liking. If you’ve used a lower fat milk, measured out too much milk, or didn’t cook the gravy for long enough, it may turn out thinner than desired. If that happens, first try simmering the gravy for a few more minutes. If it’s still not thick enough after about 10 minutes of simmering, mix ½ tablespoon of cornstarch with a little milk and stir it into the gravy. Keep simmering the gravy until thickened to your liking.
Can I make this Biscuit and Gravy Recipe without a food processor?
Of course! You can easily make the biscuit dough using a large mixing bowl, either a pastry cutter or fork, and a whisk. It will require a little more time and elbow grease, but without any special equipment!
Tips for the best Homemade Biscuits and Gravy
– Start the biscuits first. I recommend preparing the biscuits first (but not baking them yet), because they have to chill in the refrigerator for 20 minutes before baking. When they’re ready to pop in the oven, then start the gravy and everything will be done at the same time.
– Cook the flour long enough. It is crucial that you cook the flour in the sausage gravy for a full two minutes to get rid of the raw flour taste – so set a timer and don’t shortcut it!
– Stir the gravy frequently. The flour has a tendency to stick to the bottom of the pan and can burn, so make sure to scrape the bottom of the pan as you stir often.
– Make sure the butter is cold for the biscuits. To create flaky layers, the butter must be very cold. Cold butter melts as the biscuits bake which releases steam and creates little pockets of air which translates into airy and flaky biscuits. If the butter melts or softens before the biscuits bake, they will be hard and flat. I like to chop the butter then place it back in the refrigerator to ensure it’s extra cold.
– Don’t overwork the biscuit dough. Don’t overmix, over-pulse or over-handle the biscuit dough. The more you handle biscuit dough, the tougher your buttermilk biscuits will be. Overworking the dough will melt the butter and over-activate the gluten in the flour resulting in hard, and flat biscuits. The biscuit dough should be crumbly.
– Use a light hand with folding the dough. Flattening the dough and folding it over on itself creates the flaky layers – so don’t skip! Don’t press on the dough too firmly, rather, let it remain a little crumbly and scraggly.
– Don’t twist the biscuit cutter. When you’re ready to cut your biscuits, punch straight down with your biscuit cutter and don’t twist. Twisting the cutter seals the edges, which prevents your biscuits from rising as high.
– Grease and flour the biscuit cutter. The best way to ensure you don’t twist your biscuit cutter is to coat the inside and outside with nonstick cooking spray and then dip in flour. This allows the cutter to easily release from the dough without having to be twisted.
– Chill the biscuits before baking. This gives the gluten in the flour time to relax a bit after being folded, patted out, and cut, yielding more tender biscuits. It also gives the butter time to firm back up before the biscuits go into the oven so they can work their magic. The longer it takes the butter to melt as the biscuits bake, the more chance they have to rise high and maintain their shape.
How to Store Biscuits and Gravy
Leftover gravy should be stored in an airtight container in the fridge. It will last up to five days. Leftover biscuits will last up to 3 days at room temperature in an airtight container.
Can you freeze Sausage Gravy
Yes! Flash freeze the baked biscuits until solid, then transfer to an airtight container and freeze for up to 3 months. When ready to use, set on the counter to thaw overnight. You can also freeze the biscuit dough. Prepare the dough through laminating, then tightly wrap the flattened rectangle in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed to cut out the biscuits.
Gravy can also be frozen for 3 months. When ready to eat, place in the fridge overnight to thaw and then reheat on the stovetop with a splash of milk.
How to Reheat Sausage Biscuits and Gravy
On the stove and oven: For best results, reheat the gravy gently on the stove until simmering. You may need to add a splash of milk to thin. Reheat the biscuits on a parchment paper or nonstick mat lined baking sheet at 350 degrees F for about 5 to 7 minutes, or until heated through, or microwave for about 10 seconds. Heating the biscuits is important because it softens them.
In the microwave: Spoon gravy over biscuits and heat at 30-second intervals until warmed through.
What to serve with Sausage Biscuits and Gravy
Keep things easy by serving your Homemade Sausage Gravy and Biscuits with fruit, yogurt, or scrambled eggs. Or, serve one or more of the following sides:
Fruit: Oranges, bananas, cantaloupe, strawberries, fruit salad, winter fruit salad, cranberry ambrosia salad, yogurt fruit salad.
Coffee cake: cream cheese banana coffee cake, blueberry coffee cake, strawberry coffee cake, cream cheese strawberry coffee cake.
Waffles: gingerbread waffles, Hawaiian waffles, chocolate waffles.
Pancakes & crepes: Nutella pumpkin crepes, carrot cake crepes, sweet potato pancakes, mini German apple pancakes.
Potatoes: hashbrown casserole, tater tot breakfast casserole.
Eggs: quiche Lorraine, mini quiche, frittata.
Looking for Savory Breakfast Recipes?
Breakfast Sandwiches
Tater Tot Breakfast Casserole
Breakfast Burritos
Eggs Benedict Casserole
Quiche Lorraine
Ham and Cheese Quiche
Breakfast Quesadillas
Frittata
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Southern Style Biscuit and Gravy Recipe
This Homemade Biscuits and Gravy is a celebratory breakfast tradition in our family and guaranteed to become one of your favorite breakfast recipes of all time. The recipe is made with from-scratch (but easy!) mega fluffy, buttery biscuits that bake up a mile-high with hundreds of flaky layers, doused in creamy, indulgent, seasoned- to-perfection sausage gravy. This Sausage Gravy and Biscuits is one of the easiest recipes you can make, but, if you’re short on time, feel free to swap in store-bought biscuits. So, if you’re looking for a hearty breakfast that will have everyone jumping out of bed, look no further than this Biscuits and Gravy recipe!
Servings: 8 biscuits
Total Time: 1 hour hr 10 minutes mins
Prep Time: 30 minutes mins
Cook Time: 20 minutes mins
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Ingredients
BISCUITS (Or use store-bought)
- 2 1/2 cups all-purpose flour, plus more for dusting surface
- 2 Tablespoons baking powder (yes, Tablespoons)
- 2 Tablespoons sugar
- 1 teaspoon salt
- 8 Tablespoons cold UNSALTED butter cut into small pieces*
- 1 cup + 2 Tablespoons cold buttermilk, divided (See DIY in Notes)
GRAVY
- 1 pound mild ground pork sausage
- 1/3 cup flour
- 3 3/4 cups milk
- 1 1 /2 teaspoons beef bouillon
- 1 tsp EACH garlic powder, dried parsley
- 1/2 tsp EACH onion powder, salt
- 1/4 tsp EACH dried thyme, rubbed sage, paprika, pepper
- pinch red pepper flakes, plus more to taste
Instructions
BISCUITS
Line a baking sheet with parchment paper or a silicone baking mat and set aside. Prepare biscuits according to package directions or proceed to make from scratch:
In the bowl of a food processor, combine the flour, baking powder, sugar and salt; pulse to combine. (Or stir together in a large bowl.)
Scatter butter over top and pulse until the mixture is the size of small peas. (Or cut butter in with a pastry cutter or forks.)
Transfer the mixture to large bowl and make a well in the center. Pour 1 cup buttermilk into the well then fold everything together with a rubber spatula until it begins to come together. Do not overwork the dough. The dough should be shaggy and crumbly with some wet spots.
Transfer dough and any crumbles to a floured silicone baking mat or parchment paper.
Bring together to form a scraggly ball with well-floured hands. Flatten into a 9×6-inch rectangle (do NOT use a rolling pin), about 3/4-inch thick, as best you can (don’t compact/press too hard). Fold one side into the center, then the other side (see photos).
Rotate the work surface 90 degrees. Repeat gently flattening into a 9×6-inch rectangle, 3/4-inch thick (again, don’t compact/press layers too hard). Repeat the folding again.
Rotate the dough one more time. Gently flatten into a 9×6-inch rectangle, 3/4-inch thick. Repeat the folding one last time. Gently flatten into the final 9×6-inch rectangle.
Using a greased and floured 2 1/2-inch round cutter (you can use the top of a glass), stamp out 6 dough rounds (push straight down, don’t twist). Reshape dough and cut out 2 more.
Space rounds at least 1 ½ inches apart on prepared baking sheet. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 425 degrees F.
Brush the tops with remaining 2 tablespoons buttermilk.
Bake at 425 degrees F for 15-20 minutes or until tops are golden brown. Transfer biscuits immediately to wire rack to cool.
GRAVY
While the biscuits bake, prepare the gravy.
In a large saucepan, braiser or Dutch oven, cook while crumbling the sausage over medium-high heat. Once browned, sprinkle with flour and cook for 2 minutes.
Reduce heat to low and stir in the milk while stirring constantly. Stir in the beef bouillon/base and all of the seasonings.
Bring to a simmer, stirring often until it thickens, 5-10 minutes. If it gets too thick, stir in additional milk ¼ cup at a time as needed. If it's not thick enough, continue to simmer. Taste and season with additional salt and pepper and/or red pepper flakes as desired.
Ladle gravy over biscuits and dig in!
Video
Notes
Expert Tips and Tricks
- Buttermilk substitute: Make your own sour milk by adding 1 tablespoon lemon juice or white vinegar to a liquid measuring cup, then add milk until it reaches 1 cup, then add 2 tablespoons additional milk. Give, it a stir, and let it rest for 10 minutes.
- Flour: Please use all-purpose flour or a gluten-free 1:1 baking flour.
- Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free.
- *Butter: I recommend placing the butter in the freezer for 15 minutes before you begin so it stays as cold as possible.
- Sausage: Mild, hot, maple, turkey sausage or chicken sausage will all work. If using either of the leaner options, you’ll need to add a couple tablespoons of butter or oil to the sausage before adding the flour, otherwise there won’t be enough drippings to create a roux.
- Milk: Use 2% or whole milk in this recipe otherwise reduce the milk by ¼ cup and add more as needed.
- Beef bouillon: This is the secret ingredient that really makes the gravy come alive. Choose from bouillon powder, bouillon cubes, or better than bouillon. Add the bouillon to the sauce without dissolving it in liquid first.
- Don’t overwork the biscuit dough. Don’t overmix, over-pulse or over-handle the biscuit dough. The more you handle biscuit dough, the tougher your buttermilk biscuits will be. Overworking the dough will melt the butter and over-activate the gluten in the flour resulting in hard, and flat biscuits. The biscuit dough should be crumbly and scraggly and NOT smooth (see How to Make Video).
How to Store and Reheat
- To store: Leftover gravy should be stored in an airtight container in the fridge. It will last up to five days. Leftover biscuits will last up to 3 days at room temperature in an airtight container. Make sure to warm the biscuits to soften/moisten.
- To warm on the stove and oven: For best results, reheat the gravy gently on the stove until simmering. You may need to add a splash of milk to thin. Reheat the biscuits on a parchment paper or nonstick mat lined baking sheet at 350 degrees F for about 5 to 7 minutes, or until heated through, or microwave for about 10 seconds.
Make Ahead&Freezing Instructions:
- To make ahead: Follow the recipe through laminating the biscuit dough, then wrap the dough rectangle tightly in plastic wrap and refrigerate for up to 2 days. When ready to use, proceed to cut out the biscuits and bake. The gravy reheats beautifully per above instructions.
- To freeze: Flash freeze the baked biscuits until solid, then transfer to an airtight container and freeze for up to 3 months. When ready to use, set on the counter to thaw overnight. You can also freeze the biscuit dough. Prepare the dough through laminating, then tightly wrap the flattened rectangle in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed to cut out the biscuits and bake.
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10 Comments
Mate Mate PH says
Looks so delicious. Its well suited for guests and special functions and will blow your heart. I tried this today and it was super awesome.
Reply
Jen says
That is awesome you made it already, I’m so pleased you loved it!
Reply
Bethany says
Took a chance on this recipe and I’m sure glad I did! Both the biscuits and gravy are delicious. I used maple sausage so it was on the sweeter side. It was good but I’d probably prefer a different sausage next time. I was unsure of the spice blend at first, but changed my mind upon tasting it. So good! Will be saving this recipe for the future.
Reply
Jen says
Thanks so much Bethany, I’m so pleased it will be on repeat! And that’s awesome you made the from-scratch biscuits too!
Reply
Rochelle says
I made this ahead Christmas morning (made day before and reheated). It was very tasty and my family all really enjoyed. Used frozen biscuits (due to time crunch Christmas morning), but will definitely make the biscuits from scratch per the recipe next time. Try it! It’s delicious thank you!
Reply
Jen says
I’m so pleased it was a hit, thanks Rochelle!
Reply
Susan says
Haven’t made it yet but always love your recipes
Just wanted to know do you drain fat after cooking sausage or leave it I for flavor
Thank you
SusanReply
Jen says
Thanks Susan! I do not drain the fat in this recipe because it’s used to create the roux instead of using butter.
Reply
Amanda says
The gravy is the best! It reminds me of one of my favorite restaurants. I was pressed on time and used frozen biscuits but will definitely try your recipe next time. Just delicious!!!
Reply
Jen says
I’m so pleased to hear that it compares! I hope you love the biscuits when you try them!
Reply
