Easy Homemade Biscuits And Gravy
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Biscuits And Gravy is one of those breakfasts that just hits right, flaky, buttery biscuits smothered in thick, peppery sausage gravy. It’s warm, hearty, a little indulgent, and exactly what I want when I need something comforting to kick off the day.
My Kind of Biscuits and Gravy
This is one of those recipes I make when I want something cozy, filling, and just a little indulgent. I like to use a good pork sausage with a bit of spice, and I always keep a stash of buttermilk in the fridge just in case the craving hits. The biscuits are homemade (yes, they’re easy!) and come out tender and golden every time. I usually serve this with scrambled eggs and coffee so strong it practically stirs itself.
And while it might look like a “Sunday brunch” kind of dish, I’ve been known to whip this up on a Wednesday morning, because why not? Life’s too short to eat boring breakfasts.
Why You’ll Love Biscuits And Gravy
- I love how easy it is, nothing fancy, just pantry staples and a good sausage.
- The biscuits are buttery, golden, and way better than anything from a tube.
- That gravy? Thick, creamy, and full of peppery sausage flavor. I always make extra.
- It’s perfect for lazy weekends, brunch with friends, or honestly, just because.
- You can prep parts ahead, which makes it feel effortless when you need it most.
- Use cold butter. I always cut mine into cubes and toss it in the freezer for a few minutes, it makes the biscuits extra flaky.
- Don’t overmix. Stir just until the dough comes together. I know it’s tempting to keep going, but the less you touch it, the softer your biscuits will be.
- Flour your cutter. If you’re using a round cutter, dip it in flour between cuts so you don’t squish the layers.
- Brush the tops. A little milk brushed on before baking gives them that golden finish I love.
- Pick a good sausage. I usually go for a mildly spiced pork sausage, it gives the gravy that classic savory flavor. But if maple or spicy is more your vibe, go for it.
- Cook off the flour. After sprinkling in the flour, give it a minute or so to cook before adding the milk. It helps avoid that raw flour taste.
- Go slow with the milk. I pour it in gradually, stirring constantly, it keeps the gravy smooth and lump-free.
- Season last. Some sausages are saltier than others, so I always taste at the end and adjust then.
First things first, get your oven going at 450°F (230°C). Line a baking sheet and set it aside. Hot oven = tall, fluffy biscuits.
In a big bowl, whisk together your flour, baking powder, baking soda, sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs. Pour in the buttermilk and mix just until it comes together, don’t overdo it.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a round cutter (I flour mine first so it doesn’t stick) to cut out your biscuits. Place them on the baking sheet, snug but not touching. Brush the tops with milk.
Pop them in the oven for 12 to 15 minutes, or until the tops are golden and the bottoms are baked through. Try not to eat one immediately, but if you do, I won’t judge.
While the biscuits are baking, brown your sausage in a large skillet over medium-high heat. Break it up as it cooks. Once it’s no longer pink, sprinkle the flour right over the sausage and stir it in, let it cook for a minute to get rid of that raw flour taste.
Slowly pour in the milk while stirring constantly. Let it simmer for 8 to 10 minutes, stirring now and then, until it thickens to your liking. If it gets too thick, add a splash more milk. Season to taste with salt and plenty of black pepper, I like it peppery.
Split the biscuits in half and ladle that sausage gravy right over the top. Serve hot. Maybe with some scrambled eggs, hash browns and a side of fruit, if you’re feeling balanced.
Frequently Asked Questions
Can I use store-bought biscuits?
You can, but I’ll be honest, homemade makes all the difference. That buttery, flaky texture just hits differently when you make them from scratch. But if you’re short on time, no shame in popping open a tube.
What kind of sausage works best?
I usually go for mild pork breakfast sausage, but spicy is great if you like a kick. You can also use turkey or chicken sausage, just make sure it’s well-seasoned so the gravy doesn’t fall flat.
Can I make this ahead of time?
Yep! You can prep the gravy and store it in the fridge for a couple of days. Just reheat gently and add a splash of milk to loosen it up. The biscuits are best fresh, but they’ll reheat nicely in the oven.
My gravy’s too thick, help!
Just stir in a bit more milk until it loosens up. It thickens as it sits, so I usually keep extra milk handy when reheating too.
Can I freeze it?
You can freeze the gravy and the biscuits, but freeze them separately. Thaw the gravy in the fridge overnight and reheat it gently on the stove. Biscuits can go straight from freezer to oven at 350°F (175°C) for about 10–15 minutes.
How do I keep my biscuits from turning out tough?
Don’t overmix the dough, that’s the big one. And make sure your butter is cold. Soft butter = sad biscuits.
Can I add anything to the gravy?
Absolutely. I sometimes throw in a pinch of cayenne, some thyme, or a splash of hot sauce if I want a little extra something. You can make it your own without messing it up.
Storage & Reheating
Store the biscuits and gravy separately. Biscuits go in an airtight container at room temp for up to 3 days, or freeze them for up to 3 months. Just reheat in the oven at 350°F (175°C) for about 10 minutes (longer if frozen).
The gravy needs the fridge. Transfer it to an airtight container and refrigerate for up to 3 days. It’ll thicken as it chills, so when you reheat it on the stove or in the microwave, stir in a splash of milk to bring back that creamy texture.
Can I freeze the gravy? You can! It freezes well, just cool it completely first. Thaw in the fridge overnight and reheat gently. Add milk if it’s too thick, and give it a good stir.
Discover More Southern Recipes
- Chicken Fried Steak
- Buttermilk Fried Chicken
- Jambalaya
- Easy Cornbread Recipe
- Shrimp And Grits
- Pulled Pork
- Buttermilk Biscuits
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Biscuits And Gravy
Video
Ingredients
For Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ cup unsalted butter (cold and cut into small cubes)
- ¾ cup buttermilk
For Sausage Gravy
- 1 pound pork breakfast sausage
- ⅓ cup all-purpose flour
- 3-4 cups whole milk
- salt & pepper (to taste)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Start by preheating your oven to 450°F (230°C).
- In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Add the cold butter and use your fingers or a pastry cutter to cut it into the flour until the mixture looks like coarse crumbs. Pour in the buttermilk and stir until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it holds together. Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter, cut out biscuits from the dough and place them on a baking sheet.
- Brush the biscuits with a little bit of milk and transfer the baking sheet to the preheated oven. Bake the biscuits for about 12-15 minutes, or until golden brown.
- While the biscuits are baking, prepare the sausage gravy. Brown the sausage in a large skillet over medium-high heat until no longer pink. Sprinkle the flour over the sausage and stir well to combine. Cook for another minute to remove the raw flour taste.
- Gradually add the milk, stirring constantly. Cook the gravy for about 10 minutes, or until thickened. If the gravy is too thick, add more milk as needed. Season the gravy with salt and black pepper to taste.
- To serve, split the biscuits in half and ladle the sausage gravy over the top.
Equipment
Notes
- No buttermilk? Mix ¾ cup milk with 1 teaspoon lemon juice or vinegar, let it sit 5 minutes, and you’re good to go.
- Cold butter = flaky biscuits. I like to cube it and pop it in the freezer while I prep everything else.
- Gravy too thick? Add a splash of milk and stir it over low heat until it loosens up.
- Sausage swap: Any breakfast sausage works, spicy, maple, turkey, whatever you love.
- Freezer tip: Freeze leftover biscuits and gravy separately for quick, comforting breakfasts later.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
