If you have ever craved the comforting warmth of a Southern classic, this Biscuits and Sausage Gravy Recipe is exactly what your breakfast table needs. Picture flaky, buttery biscuits freshly baked and smothered in a rich, creamy sausage gravy that’s packed with hearty flavor and just the right amount of seasoning. This dish is not only soul-satisfying but also surprisingly easy to whip up, making it perfect for those mornings when you want to feast like a king or queen without a fuss. Whether it’s for a lazy weekend brunch or a special occasion, this recipe elevates simple ingredients into a plate of pure joy.
Ingredients You’ll Need
Each ingredient in this Biscuits and Sausage Gravy Recipe plays a vital role, balancing taste and texture beautifully. From the tender flakiness of the biscuits to the creamy, savory gravy, these essentials come together effortlessly.
- All-purpose flour: The backbone for both the biscuits and gravy thickener, providing structure and that perfect tender crumb.
- Baking powder: A leavening agent that gives the biscuits their lovely rise and fluffiness.
- Salt: Enhances all the flavors and balances the sweetness and savory notes.
- Sugar: Adds just a touch of sweetness to the biscuits for depth.
- Unsalted butter, cold and cubed: Creates flaky layers in the biscuits with its cold, rich fat.
- Whole milk: Moisturizes the dough and forms the silky gravy base with creamy richness.
- Breakfast sausage: The star protein that infuses the gravy with bold, savory goodness.
- Black pepper: Adds a mild heat and spicy kick that brightens the gravy’s flavor.
How to Make Biscuits and Sausage Gravy Recipe
Step 1: Prepare the Biscuit Dough
First, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Combine the flour, baking powder, salt, and sugar in a large bowl, then cut the cold, cubed butter into the dry ingredients until the texture resembles coarse crumbs. This step is key for that flaky biscuit texture. Add the whole milk and stir just until the dough begins to come together—you want to avoid overmixing so your biscuits stay tender.
Step 2: Shape and Bake the Biscuits
Lightly flour your workspace and gently knead the dough 3 to 4 times to create a smooth surface. Pat or roll it into a 1-inch-thick rectangle. Cut the dough into biscuits, arrange them on your baking sheet with edges slightly touching for soft sides, and bake for 12-15 minutes, or until the tops turn a gorgeous golden brown. The aroma itself will have you eager to dive right in.
Step 3: Cook the Sausage for the Gravy
While the biscuits bake, heat a skillet over medium heat and cook the breakfast sausage until it’s nicely browned. Don’t drain the fat—that flavorful sausage grease is the secret to the gravy’s richness. It’s what makes this gravy so indulgent, so resist the urge to pour it away.
Step 4: Make the Sausage Gravy
Sprinkle flour over the cooked sausage and stir for 1 to 2 minutes to cook off the raw flavor, allowing it to soak up the fat and become the base for your gravy. Gradually whisk in the whole milk, working to keep the sauce smooth and lump-free. Simmer gently for 5 to 7 minutes, stirring occasionally, until the gravy thickens to a luscious texture. Season with salt and black pepper to bring out all those comforting flavors, adjusting the consistency with more milk if you prefer it thinner.
Step 5: Assemble and Serve
Once the biscuits are golden and the gravy is thick and savory, split the biscuits in half and generously ladle the sausage gravy over the top. Serve right away so you can enjoy that perfect pairing of flaky biscuits and creamy gravy at their best.
How to Serve Biscuits and Sausage Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and a fresh herbal note that balances the richness of the gravy. If you like a little heat, a pinch of crushed red pepper flakes also complements the sausage beautifully.
Side Dishes
Serve this classic with some simple scrambled eggs or a crisp side of sautéed spinach for a well-rounded meal. A fresh fruit salad can refresh your palate, while crispy hash browns bring a delightful crunch alongside the creamy textures.
Creative Ways to Present
For a fun twist, turn this dish into biscuit sliders by making smaller biscuits and serving them open-faced with sausage gravy and a fried egg on top. You can also bake the biscuits inside a cast-iron skillet for rustic charm, pouring the gravy on the side for dipping.
Make Ahead and Storage
Storing Leftovers
Keep any leftover biscuits and sausage gravy separately in airtight containers in the refrigerator. The biscuits stay tender while the gravy holds its creamy consistency well for up to 3 days.
Freezing
You can freeze baked biscuits by wrapping them individually in plastic wrap and placing them in a freezer bag for up to 2 months. Freeze the sausage gravy in a separate container, leaving some room for expansion to maintain its texture.
Reheating
Reheat biscuits in a warm oven to bring back their flakiness, ideally wrapped in foil to keep moistness in. Warm the gravy gently on the stovetop over low heat, stirring often, adding a splash of milk if it thickens too much during storage.
FAQs
Can I use a different type of sausage in the Biscuits and Sausage Gravy Recipe?
Absolutely! While breakfast sausage is traditional for its flavor and fat content, you can substitute with ground pork, turkey sausage, or even a spicy sausage to match your taste preferences perfectly.
How can I make the biscuits fluffier?
Make sure your butter is very cold and cut into the flour until pea-sized chunks remain, which helps create layers. Avoid overworking the dough, and bake the biscuits immediately after shaping for the best rise.
Is it possible to make this recipe dairy-free or vegan?
Yes! You can try using plant-based milk alternatives like almond or oat milk and a vegan butter substitute for the biscuits, and vegan sausage options or mushrooms for the gravy should work well for dietary needs.
Can I prepare the gravy in advance?
You can prepare the sausage gravy a day ahead and gently reheat it on the stove with a splash of milk to revive its creamy texture before serving with fresh biscuits.
What do I do if my gravy is too thick or too thin?
If it’s too thick, simply whisk in a little more milk a tablespoon at a time until you reach your desired consistency. If it’s too thin, let it simmer a little longer, stirring frequently to reduce and thicken naturally.
Final Thoughts
This Biscuits and Sausage Gravy Recipe is more than just breakfast; it’s a warm, welcoming hug on a plate that comforts and delights with every bite. You don’t need fancy ingredients or complicated steps—just a few simple pantry staples turned into something truly special. I encourage you to give this recipe a try and watch it become a beloved staple in your kitchen, perfect for bringing comfort and smiles to any morning.
Print
Biscuits and Sausage Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Description
Classic Southern Biscuits and Gravy featuring flaky homemade biscuits topped with rich, creamy sausage gravy. A hearty breakfast favorite perfect for any morning gathering.
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, cold and cubed
- ¾ cup whole milk
Sausage Gravy
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar thoroughly to ensure an even distribution of leavening agents and seasoning.
- Cut in Butter: Add cold cubed butter to the flour mixture and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Milk and Form Dough: Pour in the whole milk and stir gently just until the dough begins to come together, taking care not to overmix to keep the biscuits tender.
- Knead and Shape: Lightly flour a work surface and knead the dough gently 3 to 4 times. Pat or roll it out into a 1-inch-thick rectangle and use a biscuit cutter or knife to cut out individual biscuits.
- Bake Biscuits: Arrange the biscuits on the prepared baking sheet so they are touching slightly. Bake in the preheated oven for 12 to 15 minutes until they turn golden brown and puffed.
- Cook Sausage: While biscuits bake, heat a skillet over medium heat. Add the breakfast sausage and cook, breaking it up with a spoon, until it is fully browned and cooked through. Do not drain the fat as it adds flavor.
- Add Flour to Sausage: Sprinkle the flour evenly over the cooked sausage. Stir continuously and cook for 1 to 2 minutes to form a roux which will thicken the gravy.
- Add Milk Gradually: Slowly pour in the whole milk, stirring constantly to combine and prevent lumps. Continue to cook and stir until the mixture simmers and thickens, about 5 to 7 minutes.
- Season Gravy: Stir in salt and black pepper. Adjust the gravy consistency with extra milk if it becomes too thick.
- Serve: Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately for best flavor and texture.
Notes
- Use cold butter for the biscuits to achieve a flaky texture.
- Do not overmix biscuit dough to keep them tender and light.
- Adjust gravy thickness by adding a little more milk if needed.
- Baking biscuits close together helps them rise tall and soft on the sides.
- Use a good quality breakfast sausage for best flavor.
