Biscuits and Sausage Gravy

Biscuits and Gravy – It’s the ultimate breakfast comfort food made with buttery, flaky homemade biscuits that are topped with a rich and creamy, simple sausage gravy.

Sausage Gravy with Buttermilk Biscuits

Here in the U.S. we often favor those sweet breakfast recipes. There’s pancakes, waffles, crepes and French toast all drowning with syrup, then muffins, scones, donuts, sugary cereal, granola, sweet yogurt and even our oatmeal is often sweeter than it need to be.

But what about all those incredible savory options? Bagel sandwiches (with microwave eggs even), breakfast tacos, a loaded breakfast casserole, breakfast hash, eggs benedict and then of course there’s the Southern staple biscuits and gravy that deserves more attention.

It’s the ultimate homestyle breakfast and just stick to your ribs good hearty food. And when it’s made from scratch it’s as scrumptious as it gets!

I’ve shared a simple version here including square cut homemade biscuits (no specialty cutter required). Once baked they’re served warm and polished off with a this classic, flavorful sausage gravy. It’s a meat lovers breakfast paradise.

Biscuits and Gravy Recipe Ingredients

• Pork sausage
• All-purpose flour
• Salt and pepper
• Whole milk
• Buttermilk
• Butter
• All-purpose flour
• Aluminum free baking powder
• Baking soda
• Sugar

How to Make Easy Homemade Biscuits

1. Preheat oven to 450 degrees. Line an 18 by 13-inch baking sheet with parchment paper.
2. In a large mixing bowl whisk together flour, baking powder, sugar, baking soda and salt for 20 seconds.
3. Cut 7 Tbsp cold butter into small cubes. Add to flour mixture and cut butter into mixture with a pastry cutter until there are small clumps of butter about the size of peas, make a well in the center of mixture.
4. Pour buttermilk into well then fold mixture with a rubber spatula until it comes together. Gently turn and press dough to bring together completely, then drop onto a lightly floured surface.
5. Gently roll dough out to a large rectangle, about 10 by 9. Fold in half then repeat gently rolling and folding process twice more.
6. Gently roll and shape final rectangle to 9 1/2-inches by 4 3/4-inches (nearly 1-inch high).
7. Cut dough into 8 squares (dust knife with flour as needed), cut straight down in one cut rather then moving side to side downward.
8. Transfer to baking sheet spacing apart. Bake in preheated oven 10 – 13 minutes until golden brown and cooked through. Brush with 1 Tbsp melted butter and serve warm.

How to Make Biscuits and Gravy

1. Set a 12-inch oiled cast iron skillet over medium-high heat. Break sausage into chunks and add to pan. Let sear on bottom for a couple of minutes until browned then start to break up and toss sausage.
2. Let cook until no longer pink, tossing occasionally. Melt butter in with sausage near the end.
3. Reduce heat to medium. Sprinkle in flour and season with pepper to taste, then cook stirring constantly 1 – 2 minutes.
4. While stirring pour in milk, season with salt to taste. Cook stirring frequently until mixture gently simmers and thickens.
5. If needed pour in more milk to thin to reach desired consistency. Serve over freshly baked biscuits.

Helpful Tips

• I only recommend using real buttermilk in this recipe not a buttermilk substitute such as milk and lemon.
• Be careful not to overwork biscuit dough for the most tender biscuits.
• Work quickly with the dough so butter remains cold and biscuits are flaky.
• Only use aluminum free baking powder in this recipe since there is a large quantity used, otherwise biscuits would have a slightly metallic flavor.
• Don’t stir sausage constantly when cooking, let it sear on bottom and brown for more flavor.

Possible Variations

• Whole grain alternative: Use whole wheat pastry flavor or white whole wheat flour in place of white flour. You may need to add an extra 1 – 2 Tbsp of buttermilk.
• Flavorings: Add cheddar cheese, chives, green onions, or green chilies to the biscuits for extra flavor.
• Alternate meat: Try chorizo, Italian sausage, or turkey sausage in place of pork sausage. Even bacon would be a delicious option.
• Maple gravy: If you like the sweet maple pork combo try adding 2 Tbsp maple syrup to the gravy.
• Easiest biscuits: Don’t want to roll and cut biscuits? Try the drop biscuit recipe I’ve shared here.

What to Serve with Biscuits and Gravy

• Eggs (sunny side or scrambled are good options)
• Fresh fruit
• Sautéed vegetables such as bell peppers, onions, and mushrooms
• Breakfast potatoes 
• Hash browns

More Breakfast Favorites to Try

• Eggs Benedict Casserole
• Egg Muffins
• Johnny Cakes – Hoecakes
• Pancakes

5 from 2 votes

Print Recipe

Biscuits and Sausage Gravy

The ultimate breakfast comfort food made with buttery, flaky homemade biscuits that are topped with a rich and creamy, simple sausage gravy.

Servings: 8

Prep5 minutes minutes

Cook15 minutes minutes

Ready in: 20 minutes minutes

Ingredients

Biscuits

• 2 cups (283g) all-purpose flour (scoop and level to measure)
• 1 Tbsp aluminum free baking powder
• 2 tsp granulated sugar
• 1/4 tsp baking soda
• 1/2 tsp salt
• 8 Tbsp (113g) unsalted butter, divided, 7 Tbsp cold, 1 Tbsp melted
• 1 cup (235ml) buttermilk, cold

Gravy

• 1 lb. pork breakfast sausage
• 1/3 cup (47g) all purpose flour
• Salt and pepper, to taste
• 3 cups (710ml) whole milk
• 2 Tbsp butter, if needed

Instructions

Biscuits

• Preheat oven to 450 degrees. Line an 18 by 13-inch baking sheet with parchment paper.
• In a large mixing bowl whisk together flour, baking powder, sugar, baking soda and salt for 20 seconds.
• Cut 7 Tbsp cold butter into small cubes. Add to flour mixture and cut butter into mixture with a pastry cutter until there are small clumps of butter about the size of peas, make a well in the center of mixture.
• Pour buttermilk into well then fold mixture with a rubber spatula until it comes together. Gently turn and press dough to bring together completely, then drop onto a lightly floured surface.
• Gently roll dough out to a large rectangle, about 10 by 9. Fold in half then repeat gently rolling and folding process twice more.
• Gently roll and shape final rectangle to 9 1/2-inches by 4 3/4-inches (nearly 1-inch high).
• Cut dough into 8 squares (dust knife with flour as needed), when cutting cut straight down in one cut rather then moving side to side downward as this will seal edges.
• Transfer to baking sheet spacing apart. Bake in preheated oven 10 - 13 minutes until golden brown and cooked through. Brush with 1 Tbsp melted butter after baking.

Gravy

• Set a 12-inch oiled cast iron skillet over medium-high heat. Break sausage into chunks and add to pan. Let sear on bottom for a couple of minutes until browned then start to break up and toss sausage.
• Let cook until no longer pink, tossing occasionally. Melt butter in with sausage near the end.
• Reduce heat to medium. Sprinkle in flour and season with pepper to taste (I use a fair amount, about 1 tsp), then cook stirring constantly 1 - 2 minutes.
• While stirring pour in milk, season with salt to taste. Cook stirring frequently until mixture simmers and thickens. If needed pour in more milk to thin to reach desired consistency. Serve warm over halved biscuits.

Notes

• If there isn't enough rendered fat from the sausage butter is added to make a proper roux. If the flour doesn't have enough fat to make a paste it will be dry and the gravy will taste floury. 
• Nutrition estimate includes adding 1 Tbsp butter, but does not include biscuits.

Nutrition Facts

Biscuits and Sausage Gravy

Amount Per Serving

Calories 519 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 16g100%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 11g

Cholesterol 91mg30%

Sodium 499mg22%

Potassium 518mg15%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 7g8%

Protein 17g34%

Vitamin A 641IU13%

Vitamin C 1mg1%

Calcium 224mg22%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Breakfast

Cuisine: American

Keyword: Sausage Gravy

Author: Jaclyn