This biscuits and gravy recipe is the kind of breakfast that turns an ordinary weekend into a slow, happy morning.
Tall, flaky buttermilk biscuits get buried under a creamy, peppery sausage gravy that cooks in a single skillet.
I bake the biscuits while the gravy simmers, so everything reaches the table hot at the same moment.
If you ever want to make the gravy on its own, my sausage gravy recipe has you covered.
The whole meal takes about 45 minutes, and much of that time is just waiting on the oven.
Even if you have never made a biscuit from scratch, the detailed steps below will walk you through every stage.
This is classic Southern comfort food with no gimmicks. It is just butter, flour, milk, and good sausage doing what they do best.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 4 servings (8 biscuits with gravy) |
| Difficulty Level | Easy |
Why You’ll Love This Biscuits and Gravy Recipe
This is the classic diner-style version, made from scratch with ingredients you probably already have.
Here is why it has earned a permanent spot in my breakfast rotation.
- Ready in about 45 minutes: The biscuits bake while the gravy simmers, so there is no wasted time.
- Simple pantry ingredients: Flour, butter, buttermilk, milk, and sausage are all you need.
- Tall, flaky biscuits: Cold butter and a few simple folds create real layers.
- Creamy gravy without lumps: The roux method gives you a smooth, velvety sauce every time.
- Feeds a hungry table: The recipe doubles easily for brunch guests or holiday mornings.
- Make-ahead friendly: The gravy reheats beautifully, and the biscuits freeze well.
You might also enjoy: Sausage Hash Brown Breakfast Casserole
Ingredients
Everything here is easy to find, and the biscuits and gravy share the same handful of pantry staples.
A leftover biscuit spread with my homemade pepper jelly also makes a fantastic snack the next day.
- 2 1/2 cups (300 g) White Lily flour or regular all-purpose flour, for the biscuits
- 2 tablespoons all-purpose flour, for dusting the counter
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt, for the biscuits
- 1/2 cup (113 g) cold European-style butter, unsalted, frozen for 15 minutes
- 1 cup (240 ml) cold buttermilk
- 2 tablespoons unsalted butter, melted, for brushing the baked biscuits
- 1 pound (450 g) bulk pork breakfast sausage, mild or sage flavored
- 1/4 cup (30 g) all-purpose flour, for the gravy
- 3 cups (720 ml) whole milk, at room temperature
- 1 tablespoon unsalted butter, optional, for lean sausage
- 1 teaspoon coarsely ground black pepper, plus more for serving
- 1/2 teaspoon ground sage, skip if your sausage is already sage flavored
- 1/2 teaspoon kosher salt, for the gravy, to taste
- 1/4 teaspoon red pepper flakes, optional
Kitchen Equipment Needed
You do not need fancy gear for this recipe, but a few basic tools make the biscuits taller and the gravy smoother.
- Large 12-inch cast iron skillet or heavy-bottomed skillet
- 2 1/2-inch round biscuit cutter
- Rimmed baking sheet
- Parchment paper
- Box grater for grating frozen butter
- Pastry blender, optional if you grate the butter
- Large mixing bowl
- Whisk and wooden spoon
- Pastry brush
- Measuring cups and spoons
Read Also: Skillet Cornbread Recipe
Recommended Products for This Recipe
These are my personal recommendations, based on years of making biscuits and gravy in my own kitchen.
A good skillet is worth the money, and it also does wonders for my smothered pork chops.
1. Lodge 12-Inch Cast Iron Skillet
I reach for this skillet every time I make sausage gravy because it holds steady heat and browns the sausage beautifully.
The heavy bottom also helps prevent scorched milk while the gravy simmers. It is affordable, and it gets better with every use.
2. Ateco Stainless Steel Round Biscuit Cutter Set
Sharp-edged metal cutters slice straight through the dough instead of squishing the edges shut.
That clean cut is what lets biscuits climb tall in the oven. The nested set also gives you a few sizes for other bakes.
3. Nordic Ware Natural Aluminum Half Sheet Pan
This pan heats evenly, which means the bottoms of your biscuits brown at the same pace as the tops.
It resists warping in a very hot oven, and it lasts for years. I use mine for nearly everything.
4. OXO Good Grips Box Grater
Grating frozen butter is the easiest way to get perfectly small, evenly distributed pieces without warming the dough with your hands.
The sturdy handle and sharp teeth make quick work of it. It also comes in handy for cheese and vegetables.
Step-by-Step Instructions: How to Make Biscuits and Gravy
1. Preheat the Oven and Prepare the Baking Sheet
- Place an oven rack in the center position and preheat the oven to 450°F (230°C). A very hot oven makes the biscuits rise quickly and turn golden on top.
- Line a rimmed baking sheet with parchment paper. This keeps the bottoms from over-browning and makes cleanup easy.
- Place the butter in the freezer and the buttermilk in the refrigerator while you gather everything else. Cold ingredients are the secret to flaky layers.
2. Mix the Dry Ingredients
- Add 2 1/2 cups (300 g) of flour, the baking powder, baking soda, sugar, and 1 teaspoon fine salt to a large mixing bowl.
- Whisk for about 30 seconds until everything is evenly combined. This spreads the leavening through the flour so every biscuit rises the same way.
- If you are measuring with cups, spoon the flour into the cup and level it with a knife. Scooping straight from the bag packs in extra flour and makes dry, heavy biscuits.
3. Cut in the Cold Butter
- Remove the frozen butter from the freezer. Grate it on the large holes of a box grater directly into the flour mixture.
- Toss the butter gently with your fingertips until every shred is coated in flour. Work quickly so the warmth of your hands does not melt it.
- If you prefer a pastry blender, cut the cold butter into small cubes and press down and rock the blender until the pieces are roughly the size of peas.
- If the butter feels soft at any point, slide the bowl into the refrigerator for 5 minutes before continuing.
4. Add the Buttermilk and Form the Dough
- Make a small well in the center of the flour mixture and pour in all 1 cup of cold buttermilk at once.
- Stir with a fork or flexible spatula just until a shaggy dough forms. A few dry patches are perfectly fine.
- Stop mixing as soon as the dough holds together. Overworking it develops gluten, and that leads to tough biscuits.
- Gently press any dry, floury bits into the dough with your hands.
5. Fold, Pat, and Cut the Biscuits
- Sprinkle 2 tablespoons of flour over your counter and turn the dough out onto it.
- Pat the dough into a rough rectangle about 3/4 inch thick. Fold it in thirds like a business letter, turn it a quarter turn, and pat it out again.
- Repeat the fold-and-pat two more times, then pat the dough into a final rectangle about 1 inch thick. These folds build the flaky layers.
- Dip your biscuit cutter in flour and press it straight down through the dough. Do not twist, because twisting seals the edges and stops the biscuits from rising.
- Cut the biscuits as close together as possible. Gently gather the scraps, pat them out once more, and cut a few extra biscuits. They will not be quite as tall, but they will still taste wonderful.
- Arrange the biscuits on the prepared baking sheet with their sides touching. Touching sides help them support each other and rise higher.
6. Bake the Biscuits
- Slide the baking sheet into the center of the hot oven and set a timer for 12 minutes.
- Keep the oven door closed for the first 10 minutes so the heat stays steady.
- Use this baking time to make the gravy. The biscuits are done when they are tall and deep golden brown on top, usually between 12 and 15 minutes.
7. Brown the Sausage
- Heat a large skillet over medium heat for about 1 minute.
- Add the sausage in a few large chunks and break it into small crumbles with a wooden spoon.
- Cook for 8 to 10 minutes, stirring now and then, until the sausage is browned and no pink remains. An instant-read thermometer should read 160°F (71°C).
- Leave the rendered drippings in the pan, because they carry all the flavor. If there is more than about 1/4 cup of fat, spoon off the extra.
8. Cook the Flour to Make the Roux
- Reduce the heat to medium-low. Sprinkle the 1/4 cup of flour evenly over the sausage and drippings.
- Stir constantly for 1 to 2 minutes. The flour will coat the sausage and turn into a pasty, lightly golden mixture.
- If the mixture looks dry and crumbly instead of pasty, stir in the optional tablespoon of butter until it melts.
- Cooking the flour this way removes the raw flour taste and sets you up for a smooth gravy.
9. Add the Milk Gradually and Simmer
- Pour in about 1 cup of the room temperature milk while stirring or whisking constantly. Scrape the bottom of the skillet to lift up any browned bits.
- Once the mixture is smooth, add the remaining milk in two more additions, stirring well after each one.
- Increase the heat to medium and bring the gravy to a gentle bubble, stirring often so it does not scorch.
- Simmer for 5 to 8 minutes, until the gravy thickens enough to coat the back of a spoon. It will thicken a little more as it rests.
10. Season and Adjust the Gravy
- Stir in 1 teaspoon of black pepper, the ground sage, and the red pepper flakes if you are using them. Simmer for another minute.
- Taste the gravy before adding salt, because breakfast sausage is already salty. Add the 1/2 teaspoon of kosher salt gradually until it tastes right to you.
- If the gravy is too thick, stir in a splash of milk. If it is too thin, simmer for another 2 minutes.
- Turn off the heat and let the gravy stand for a couple of minutes while you finish the biscuits.
11. Finish the Biscuits and Serve
- Remove the baked biscuits from the oven and brush the tops with the 2 tablespoons of melted butter.
- Let the biscuits cool for 2 minutes, then split each one in half using a fork or a serrated knife.
- Place two biscuit halves on each plate, or use a whole biscuit for each half portion.
- Ladle a generous amount of gravy over the top and finish with plenty of freshly cracked black pepper. Serve right away while everything is piping hot.
For another gravy to master, try: Brown Gravy Recipe
Tips for The Best Biscuits and Gravy
Small habits separate good biscuits and gravy from great ones, and I lean on these every time.
The same cold butter rule also keeps my ham and cheese scones tender.
- Keep everything cold: Cold butter and cold buttermilk create steam in the oven, and that steam is what gives you flaky layers.
- Weigh your flour: A digital kitchen scale takes the guesswork out of measuring, which is the number one cause of dense biscuits.
- Do not overwork the dough: Mix until it just comes together, and handle it as little as possible.
- Press, never twist: Push the cutter straight down and lift it straight up for the tallest rise.
- Check the sausage temperature: An instant-read thermometer confirms the sausage has reached a safe 160°F (71°C).
- Use room temperature milk: Cold milk can cause lumps, while milk that has sat out for 20 minutes blends in smoothly.
- Season at the end: Sausage varies a lot in saltiness, so taste before you add any extra salt.
- Be generous with pepper: A proper country gravy should be noticeably peppery.
Serving Suggestions
Biscuits and gravy is hearty enough to stand on its own, but a few simple sides turn it into a full brunch spread.
I like to keep the extras light so the gravy stays the star.
- Fried or soft scrambled eggs on the side, or even right on top of the gravy
- Crispy bacon or a few extra sausage links for a true meat lover’s plate
- Golden hash browns or skillet breakfast potatoes
- Fresh fruit, such as sliced strawberries, melon, or orange wedges, to cut through the richness
- A splash of hot sauce for anyone who likes extra heat
- A hot cup of coffee or a cold glass of orange juice
Read Also: Air Fryer Bacon
Variations of Biscuits and Gravy
Once you have the classic version down, this dish is easy to customize.
You can even turn the whole thing into a make-ahead biscuits and gravy breakfast casserole for a crowd.
- Spicy sausage gravy: Use hot breakfast sausage and double the red pepper flakes for a kick.
- Maple sausage gravy: Maple-flavored sausage adds a subtle sweetness that pairs well with black pepper.
- Turkey or chicken sausage: Lean sausage works too, but add the extra tablespoon of butter so the roux stays smooth.
- Bacon gravy: Swap the sausage for crumbled bacon and use about 3 tablespoons of the bacon drippings.
- Cheddar biscuits: Fold 3/4 cup of shredded sharp cheddar into the flour mixture before adding the buttermilk.
- Richer gravy: Replace 1 cup of the milk with half-and-half for a more indulgent finish.
- Shortcut version: Bake refrigerated or frozen biscuits and spend your time on the gravy.
Storage and Reheating
Store the biscuits and gravy separately, because soggy biscuits are nobody’s favorite. Both keep well and reheat easily.
- Gravy in the fridge: Cool it within 2 hours and store it in airtight glass containers for up to 4 days.
- Gravy in the freezer: Freeze it for up to 3 months and thaw it overnight in the refrigerator. Whole milk gravy freezes better than half-and-half gravy.
- Biscuits at room temperature: Keep them in an airtight container or zip-top bag for up to 2 days.
- Biscuits in the freezer: Freeze baked biscuits for up to 3 months, wrapped tightly.
- Reheating gravy: Warm it in a saucepan over medium-low heat, stirring often, and whisk in a splash of milk to loosen it.
- Reheating biscuits: Wrap them in foil and warm them in a 350°F (175°C) oven for 8 to 10 minutes, until soft and hot in the center.
Another comforting favorite: Mashed Potatoes and Gravy Recipe
Nutritional Facts
Biscuits and gravy is a hearty, indulgent breakfast, so it helps to know what a serving looks like.
If you want a lighter meal later in the week, my spinach and tomato frittata balances things out nicely.
- Serving size: 2 biscuits with about 1 cup of gravy
- Calories: about 1,070
- Protein: about 32 g
- Carbohydrates: about 78 g
- Total fat: about 70 g
- Saturated fat: about 33 g
- Fiber: about 2 g
- Sugar: about 15 g
- Sodium: about 2,100 mg
These numbers are estimates and will vary by brand, especially the sausage.
A single biscuit with a smaller ladle of gravy is roughly half of these amounts.
Health Benefits of Key Ingredients
Biscuits and gravy is comfort food, not health food, but the ingredients do bring a few good things to the table.
Here is what each one contributes.
- Pork sausage: It provides protein, along with B vitamins such as thiamine that support energy metabolism.
- Whole milk: A natural source of calcium and protein, and often fortified with vitamin D.
- Buttermilk: It adds calcium and protein, and its tang helps tenderize the biscuit crumb.
- Enriched flour: In the United States, it is fortified with iron and B vitamins like folic acid.
- Butter: A source of vitamin A, which supports vision and immune function, best enjoyed in moderation.
- Black pepper: It contains piperine, a compound studied for its antioxidant properties.
- Sage: This traditional herb contains plant compounds with antioxidant activity and adds classic breakfast sausage flavor.
Read Also: Banana Protein Pancakes
FAQs About Biscuits and Gravy
1. Can I use store-bought biscuits?
Absolutely, and it is a great shortcut on busy mornings.
Bake refrigerated biscuits according to the package directions while you make the gravy.
Flaky, layered biscuits hold up best under a generous ladle of gravy.
2. Why is my gravy lumpy?
Lumps usually happen when cold milk hits the flour too quickly.
Add room temperature milk gradually and whisk well after each pour.
If lumps still form, whisk vigorously for a minute or pour the gravy through a fine mesh strainer.
3. How do I fix gravy that is too thick or too thin?
For thick gravy, stir in milk one tablespoon at a time until it loosens up.
For thin gravy, simmer it over medium-low heat for a few more minutes.
Remember that gravy thickens as it cools, so aim for slightly looser than you want.
4. What is the best sausage for biscuits and gravy?
Bulk pork breakfast sausage is the classic choice, and mild or sage flavored varieties both work well.
Avoid Italian sausage, since the fennel changes the flavor.
If you only find links or patties, remove the casings or crumble the patties finely before cooking.
5. Why did my biscuits turn out flat or dense?
The most common causes are warm butter, overmixing, or twisting the cutter. Old baking powder can also stop biscuits from rising.
Check that your baking powder is fresh, keep the dough cold, and press the cutter straight down.
Another breakfast favorite: Breakfast Pie Recipe
Biscuits and Gravy
Ingredients
- 2 1/2 cups White Lily flour or regular all-purpose flour 300g; for the biscuits
- 2 tablespoons all-purpose flour for dusting the counter
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 teaspoon fine salt for the biscuits
- 1/2 cup cold European-style butter 113g, unsalted, frozen for 15 minutes
- 1 cup cold buttermilk 240ml
- 2 tablespoons unsalted butter melted, for brushing the baked biscuits
- 1 pound bulk pork breakfast sausage 450g, mild or sage flavored
- 1/4 cup all-purpose flour 30g, for the gravy
- 3 cups whole milk 720ml, at room temperature
- 1 tablespoon unsalted butter optional, for lean sausage
- 1 teaspoon coarsely ground black pepper plus more for serving
- 1/2 teaspoon ground sage skip if your sausage is already sage flavored
- 1/2 teaspoon kosher salt for the gravy, to taste
- 1/4 teaspoon red pepper flakes optional
Equipment
- Large 12-inch cast iron skillet or heavy-bottomed skillet For cooking the sausage gravy
- 2 1/2-inch round biscuit cutter
- Rimmed baking sheet
- Parchment paper
- Box grater For grating frozen butter
- Pastry blender (optional) If you grate the butter
- Large mixing bowl
- Whisk
- Wooden spoon
- Pastry brush
- Measuring cups and spoons
Method
- Place an oven rack in the center position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper and place the butter in the freezer and the buttermilk in the refrigerator.
- Add 2 1/2 cups (300 g) flour, the baking powder, baking soda, sugar, and 1 teaspoon fine salt to a large mixing bowl. Whisk for about 30 seconds until everything is evenly combined.
- Remove the frozen butter from the freezer and grate it on the large holes of a box grater directly into the flour mixture. Toss gently with your fingertips until every shred is coated in flour.
- Make a small well in the center of the flour mixture and pour in all 1 cup of cold buttermilk at once. Stir with a fork or flexible spatula just until a shaggy dough forms.
- Sprinkle 2 tablespoons of flour over your counter and turn the dough out onto it. Pat into a rough rectangle about 3/4 inch thick, fold it in thirds like a business letter, turn it a quarter turn, and pat it out again. Repeat two more times, then pat into a final rectangle about 1 inch thick.
- Dip your biscuit cutter in flour and press it straight down through the dough without twisting. Arrange the biscuits on the prepared baking sheet with their sides touching.
- Slide the baking sheet into the center of the hot oven and bake for 12 to 15 minutes, until tall and deep golden brown on top. Keep the oven door closed for the first 10 minutes.
- Heat a large skillet over medium heat for about 1 minute. Add the sausage in a few large chunks and break it into small crumbles with a wooden spoon. Cook for 8 to 10 minutes, until browned and no pink remains (160°F/71°C).
- Reduce the heat to medium-low. Sprinkle the 1/4 cup of flour evenly over the sausage and drippings, stirring constantly for 1 to 2 minutes until the mixture is pasty and lightly golden.
- Pour in about 1 cup of the room temperature milk while stirring or whisking constantly. Once smooth, add the remaining milk in two more additions, stirring well after each. Increase heat to medium and bring to a gentle bubble.
- Simmer for 5 to 8 minutes, until the gravy thickens enough to coat the back of a spoon. Stir in 1 teaspoon black pepper, the ground sage, and the red pepper flakes if using. Simmer for another minute.
- Taste the gravy before adding salt. Add the 1/2 teaspoon kosher salt gradually until it tastes right. If too thick, stir in a splash of milk; if too thin, simmer another 2 minutes. Turn off the heat.
- Remove the baked biscuits from the oven and brush the tops with the 2 tablespoons of melted butter. Let cool for 2 minutes, then split each one in half using a fork or a serrated knife.
- Place two biscuit halves on each plate, ladle a generous amount of gravy over the top, and finish with plenty of freshly cracked black pepper. Serve right away while everything is piping hot.
Nutrition
Notes
- Keep everything cold: Cold butter and cold buttermilk create steam in the oven, and that steam is what gives you flaky layers.
- Weigh your flour: A digital kitchen scale takes the guesswork out of measuring, which is the number one cause of dense biscuits.
- Do not overwork the dough: Mix until it just comes together, and handle it as little as possible to avoid tough biscuits.
- Press, never twist: Push the cutter straight down and lift it straight up for the tallest rise. Twisting seals the edges and stops the biscuits from rising.
- Check the sausage temperature: An instant-read thermometer confirms the sausage has reached a safe 160°F (71°C).
- Use room temperature milk: Cold milk can cause lumps in the gravy, while milk that has sat out for 20 minutes blends in smoothly.
- Season at the end: Sausage varies a lot in saltiness, so taste the gravy before you add any extra salt.
- Be generous with pepper: A proper country gravy should be noticeably peppery.
- Make-ahead friendly: The gravy reheats beautifully and the biscuits freeze well. Store them separately to avoid soggy biscuits.
- Storage: Cool gravy within 2 hours and store in airtight glass containers for up to 4 days. Freeze gravy for up to 3 months. Keep biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Biscuits and gravy is the kind of breakfast that makes people slow down and linger at the table.
With tall, buttery biscuits and a creamy, peppery gravy, it is comfort in every bite.
I hope you give this recipe a try on your next lazy morning.
If you do, leave a comment below and tell me how it turned out, and feel free to share it with a friend who loves a big Southern breakfast.
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- Cornbread Biscuits Recipe
- Turkey Pot Pie With Biscuits
- Sausage Egg Strata Recipe
- Sausage Rolls Recipe
- Southern Collard Greens Recipe
