Name: Biscuits and Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; ½ teaspoon sugar; ½ cup cold unsalted butter, cubed; ¾ cup buttermilk (or milk + 1 tbsp vinegar); 1 lb breakfast sausage (mild or spicy); ¼ cup all-purpose flour (for gravy); 2½ cups whole milk (or milk + cream); Salt and pepper to taste; ½ teaspoon garlic powder (optional); ¼ teaspoon crushed red pepper flakes (optional)

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Short description

Flaky homemade biscuits topped with rich, creamy sausage gravy—comfort food at its best. Tender, buttery biscuits are smothered in a savory sausage sauce for a hearty breakfast or brunch classic.

Why You’ll Love This Recipe

Classic Southern favorite packed with cozy flavors
Homemade flaky biscuits made from scratch and baked fresh
Creamy sausage gravy with seasoned, browned sausage in every bite
Easily customized spice level or milk richness for personal preference

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuits:
2 cups all‑purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon sugar
½ cup cold unsalted butter, cubed
¾ cup buttermilk (or regular milk with 1 tablespoon vinegar added)

For the sausage gravy:
1 lb breakfast sausage (mild or spicy)
¼ cup all‑purpose flour
2½ cups whole milk (or milk plus cream for richer texture)
Salt and pepper, to taste
½ teaspoon garlic powder (optional)
¼ teaspoon crushed red pepper flakes (optional for heat)

Directions

Preheat oven to 450 °F (232 °C). Line or grease a baking sheet. In a large bowl whisk flour, baking powder, salt, and sugar. Add cold cubed butter and cut into mix until it resembles coarse crumbs with pea‑sized bits. Make a well in center, pour in buttermilk, and stir gently until dough just comes together. Turn dough onto floured surface and knead 2–3 times until it holds. Pat into a rectangle about 1 inch thick. Use a cutter or glass to cut out about 8–10 biscuits. Place on baking sheet (close for soft sides or spaced for crispiness). Bake 12–15 minutes until golden. While biscuits bake, cook sausage: crumble and brown over medium heat about 5–7 minutes. Remove sausage but leave fat in pan. Stir in ¼ cup flour into sausage fat, cook 1–2 minutes to form roux. Slowly whisk in milk, breaking up lumps, and bring to simmer. Once gravy thickens, stir sausage back in. Season with salt, pepper, garlic powder, and red pepper flakes if using. Let simmer 2–3 minutes until creamy. Serve gravy over warm biscuits. Garnish with black pepper or chopped parsley if desired.

Servings and timing

Makes about 8–10 biscuits. Prep time: ~15 minutes. Bake time for biscuits: 12–15 minutes. Gravy prep and cooking: ~10 minutes. Total time: ~35 minutes.

Variations

Use spicy sausage or sage‑flavored for extra flavor
Substitute plant‑based milk and vegan sausage for a vegetarian version
Add a pinch of cayenne or smoked paprika to the gravy for subtle heat
Whole wheat or gluten‑free flour blend can replace all‑purpose flour
Bake biscuits as drop biscuits instead of cutting for a rustic look and ease

Storage/reheating

Store biscuits and gravy separately in airtight containers in the fridge up to 3 days. Reheat biscuits in oven at 350 °F (175 °C) for 5–7 minutes or until crisp. Warm gravy in a saucepan over low heat, stirring occasionally; add a splash of milk if thin.

FAQs

How can I make gravy thicker if it seems thin?

Simmer longer, or whisk in a small slurry of flour or cornstarch mixed with milk until desired thickness.

Can I make biscuits ahead of time?

Yes—you can prepare biscuit dough, refrigerate for a few hours, then bake fresh when ready.

Is there a way to reduce dairy?

Use milk alternatives (like almond or oat milk) and olive oil or vegan butter in both biscuits and gravy.

Can I freeze these biscuits?

Yes. Freeze leftover baked biscuits in a zip‑top bag for up to a month. Reheat in the oven.

Can I use turkey or chicken sausage instead?

Absolutely—use ground turkey or chicken sausage to lighten up the dish.

What’s a good biscuit cutter size?

A 2½‑inch to 3‑inch diameter cutter yields 8–10 biscuits nicely.

Should gravy be made with lean or fatty sausage?

Sausage with some fat creates flavorful drippings for the roux. Lean sausage may need added oil or butter.

Can I add cheese to the gravy?

Stir in shredded cheddar or pepper jack after gravy thickens for cheesy sausage gravy.

How do I avoid tough biscuits?

Handle dough minimally—just enough to bring together. Over‑kneading makes dense biscuits.

How do I reheat leftovers so biscuits stay flaky?

Reheat in an oven or toaster oven; avoid microwaving if you want to maintain crisp edges.

Conclusion

This homemade Biscuits and Gravy recipe delivers fluffy biscuits topped with rich, savory sausage gravy in under an hour. With flexible ingredients and easy tweaks, it’s perfect for breakfasts, brunches, or anytime you crave hearty comfort. Make a batch, settle in, and enjoy the warm, flavorful goodness!

Ezabella

Biscuits and Gravy