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Biscuits & Gravy

Southern Biscuits & Sausage Gravy

45 minutesIntermediateServes 6

Biscuits and gravy is pure Southern soul on a plate—the kind of breakfast that makes you believe everything will be alright. My daddy used to make this every Saturday morning, and the smell would wake the whole house. Those fluffy, buttery biscuits smothered in rich, creamy sausage gravy were worth getting up early for. It's comfort food that sticks to your ribs and warms your heart, the kind of meal that makes a house feel like home.

Ingredients

For the Biscuits:

  • • 2 cups all-purpose flour
  • • 1 tbsp baking powder
  • • 1 tsp salt
  • • 1 tbsp sugar
  • • 6 tbsp cold butter, cubed
  • • 3/4 cup cold buttermilk
  • • 2 tbsp melted butter for tops

For the Gravy:

  • • 1 lb breakfast sausage
  • • 1/4 cup all-purpose flour
  • • 2 1/2 cups whole milk
  • • 1/2 tsp salt
  • • 1/2 tsp black pepper
  • • 1/4 tsp cayenne pepper
  • • 1 tsp garlic powder

Instructions

  1. 1. Preheat oven to 425°F. For biscuits: Mix flour, baking powder, salt, and sugar in a large bowl.
  2. 2. Cut cold butter into flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs with some pea-sized pieces.
  3. 3. Make a well in the center and pour in cold buttermilk. Gently stir just until dough comes together—don't overmix!
  4. 4. Turn dough onto floured surface and gently pat to 3/4 inch thickness. Cut straight down with a floured biscuit cutter or glass.
  5. 5. Place biscuits on baking sheet with sides touching. Brush tops with melted butter and bake 15-17 minutes until golden brown.
  6. 6. For gravy: While biscuits bake, cook sausage in a large skillet over medium heat, breaking it up as it cooks, about 8 minutes.
  7. 7. Sprinkle flour over cooked sausage and stir constantly for 2 minutes to cook out the raw flour taste.
  8. 8. Gradually whisk in milk, stirring constantly to prevent lumps. Add salt, pepper, cayenne, and garlic powder.
  9. 9. Simmer 5-8 minutes, stirring frequently, until gravy thickens to your desired consistency.
  10. 10. Split warm biscuits in half and generously ladle gravy over top. Serve immediately while hot!

Bre's Pro Tips

  • • Keep butter and buttermilk cold for the fluffiest biscuits
  • • Don't twist the biscuit cutter—press straight down for tall biscuits
  • • Cook the flour in the sausage drippings to avoid lumpy gravy
  • • Add milk gradually while whisking to prevent lumps
  • • Gravy should coat the back of a spoon when ready
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