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Breakfast / Biscuits and Sausage Gravy: The Ultimate Comfort Food Recipe

Biscuits and Sausage Gravy: The Ultimate Comfort Food Recipe

June 10, 2025 by BrooklynBreakfast

Biscuits and sausage gravy, a true Southern comfort food classic, is about to become your new favorite weekend brunch (or even weeknight dinner!). Imagine fluffy, golden-brown biscuits, fresh from the oven, smothered in a creamy, savory gravy bursting with flavorful sausage. Are you drooling yet? I know I am just thinking about it!

This hearty dish has roots deep in the American South, where resourceful cooks transformed simple ingredients into a satisfying and sustaining meal. While its exact origins are debated, biscuits and sausage gravy likely emerged as a way to utilize leftover ingredients, particularly sausage, and stretch them into a filling breakfast for hardworking families. It’s a testament to the ingenuity and resourcefulness of Southern cuisine.

But beyond its humble beginnings, what makes this dish so beloved? It’s the perfect marriage of textures and flavors. The light, airy biscuits provide a delightful contrast to the rich, creamy gravy. The savory sausage adds a depth of flavor that’s both comforting and incredibly satisfying. Plus, it’s relatively quick and easy to prepare, making it a winner for busy weeknights or lazy weekend mornings. Get ready to experience a taste of Southern hospitality with this incredible recipe!

Biscuits and sausage gravy this Recipe

Ingredients:

  • For the Biscuits:
    • 2 cups all-purpose flour, plus more for dusting
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
    • 3/4 cup cold buttermilk, plus more for brushing
  • For the Sausage Gravy:
    • 1 pound breakfast sausage (I prefer Jimmy Dean regular)
    • 1/4 cup all-purpose flour
    • 3 cups whole milk
    • 1/2 teaspoon salt, or to taste
    • 1/4 teaspoon black pepper, or to taste
    • 1/4 teaspoon red pepper flakes (optional, for a little kick)
    • 2 tablespoons butter (optional, for extra richness)

Making the Biscuits:

  1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed. This ensures your biscuits rise properly and have a consistent flavor.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout. These little pockets of butter are what create those flaky layers we all love in a good biscuit.
  3. Add the Buttermilk: Gradually add the cold buttermilk to the flour and butter mixture, stirring gently with a fork until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which will result in tough biscuits. The dough will be shaggy and slightly sticky, and that’s perfectly fine.
  4. Turn Out and Knead (Gently!): Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in half, then pat it back into a 1-inch thick rectangle. Repeat this folding and patting process 3-4 times. This creates even more layers in your biscuits. Remember to be gentle!
  5. Cut Out the Biscuits: Use a 2-3 inch biscuit cutter (or a sharp knife) to cut out the biscuits. Press straight down – don’t twist the cutter, as this can seal the edges and prevent them from rising properly. Place the biscuits on a baking sheet lined with parchment paper. For softer-sided biscuits, place them close together on the baking sheet. For crispier sides, space them further apart.
  6. Chill (Optional, but Recommended): For even better results, chill the biscuits in the refrigerator for at least 30 minutes before baking. This allows the butter to firm up even more, resulting in flakier biscuits.
  7. Brush with Buttermilk: Before baking, brush the tops of the biscuits with a little extra buttermilk. This will help them brown beautifully in the oven.
  8. Bake: Preheat your oven to 450°F (232°C). Bake the biscuits for 12-15 minutes, or until they are golden brown on top. Keep a close eye on them, as oven temperatures can vary.
  9. Cool Slightly: Let the biscuits cool on the baking sheet for a few minutes before serving.

Making the Sausage Gravy:

  1. Brown the Sausage: In a large skillet over medium heat, crumble the breakfast sausage and cook until it is browned and cooked through. Use a spoon to break the sausage into small pieces as it cooks. Drain off any excess grease, leaving about 2 tablespoons in the skillet. The sausage drippings are key to the flavor of the gravy!
  2. Make a Roux: Sprinkle the flour over the cooked sausage in the skillet. Cook, stirring constantly, for 1-2 minutes, until the flour is absorbed and the mixture is lightly browned. This creates a roux, which will thicken the gravy. Be careful not to burn the flour, as this will give the gravy a bitter taste.
  3. Add the Milk: Gradually whisk in the milk, a little at a time, making sure to incorporate the flour mixture completely before adding more milk. This will prevent lumps from forming. Continue whisking until all the milk is added and the gravy is smooth.
  4. Simmer and Thicken: Bring the gravy to a simmer over medium heat, stirring constantly. Reduce the heat to low and continue to simmer, stirring occasionally, for 5-10 minutes, or until the gravy has thickened to your desired consistency. The longer it simmers, the thicker it will become.
  5. Season: Season the gravy with salt, pepper, and red pepper flakes (if using). Taste and adjust the seasonings as needed. Remember that the sausage is already seasoned, so you may not need much salt.
  6. Add Butter (Optional): For extra richness, stir in the butter until it is melted and incorporated into the gravy.
  7. Keep Warm: Keep the gravy warm over low heat while you finish baking the biscuits. If it gets too thick, you can add a little more milk to thin it out.

Assembling and Serving:

  1. Split the Biscuits: Split the warm biscuits in half horizontally.
  2. Spoon on the Gravy: Generously spoon the sausage gravy over the split biscuits.
  3. Serve Immediately: Serve immediately and enjoy! This is best enjoyed fresh.

Tips for Perfect Biscuits and Gravy:

  • Keep Everything Cold: The key to flaky biscuits is cold butter and cold buttermilk. The cold butter creates pockets of steam as it bakes, which results in those beautiful layers.
  • Don’t Overmix: Overmixing the biscuit dough will develop the gluten in the flour, resulting in tough biscuits. Mix just until the ingredients are combined.
  • Use High-Quality Sausage: The sausage is the star of the gravy, so use a good quality breakfast sausage that you enjoy.
  • Adjust the Consistency of the Gravy: If the gravy is too thick, add a little more milk to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
  • Season to Taste: Don’t be afraid to adjust the seasonings to your liking. Taste the gravy as it cooks and add more salt, pepper, or red pepper flakes as needed.
  • Make Ahead: You can make the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also make the sausage gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.
  • Variations: Feel free to add other ingredients to the sausage gravy, such as mushrooms, onions, or garlic. You can also use different types of sausage, such as Italian sausage or chorizo. For a vegetarian version, you can use plant-based sausage crumbles.
Troubleshooting:
  • Biscuits are too tough: You probably overmixed the dough. Be gentle next time!
  • Biscuits didn’t rise: Your baking powder or baking soda might be old. Make sure they are fresh. Also, make sure your oven is hot enough.
  • Gravy is too lumpy: You probably didn’t whisk the milk in gradually enough. Next time, add the milk a little at a time, whisking constantly. You can also try using an immersion blender to smooth out the gravy.
  • Gravy is too bland: Add more salt, pepper, or red pepper flakes. You can also try adding a pinch of garlic powder or onion powder.
Enjoy!

I hope you enjoy this classic Southern comfort food as much as I do! It’s perfect for a weekend brunch or a cozy weeknight dinner. Don’t be intimidated by the number of steps – it’s actually quite easy to make, and the results are well worth the effort. Happy cooking!

Biscuits and sausage gravy

Conclusion:

And there you have it! This isn’t just another biscuits and gravy recipe; it’s a warm hug on a plate, a taste of home, and a guaranteed crowd-pleaser. I truly believe this recipe is a must-try because it delivers that perfect balance of fluffy, buttery biscuits and rich, savory sausage gravy that will leave you wanting more. It’s comfort food at its finest, and I’ve poured all my tips and tricks into making it foolproof for you.

But why is it so special? It’s the attention to detail. From using cold butter in the biscuit dough to create those flaky layers, to browning the sausage just right to unlock its full flavor potential, every step is designed to elevate this classic dish. And the gravy? Oh, the gravy! It’s creamy, peppery, and packed with that delicious sausage goodness that perfectly complements the light and airy biscuits.

Now, let’s talk serving suggestions and variations because the possibilities are endless! For a truly decadent breakfast or brunch, top your biscuits and gravy with a fried egg. The runny yolk adds another layer of richness that’s simply divine. You could also add a sprinkle of fresh chives or parsley for a pop of color and freshness.

Feeling adventurous? Try adding a pinch of red pepper flakes to the gravy for a little kick. Or, if you’re a fan of mushrooms, sauté some sliced mushrooms with the sausage for an earthy twist. For a vegetarian option, you can easily substitute the sausage with plant-based sausage crumbles and use vegetable broth instead of milk in the gravy. The key is to experiment and find what you love!

This biscuits and sausage gravy recipe is also incredibly versatile. It’s perfect for a cozy weekend breakfast, a hearty brunch with friends, or even a comforting dinner on a chilly evening. It’s a dish that’s sure to bring smiles to faces and create lasting memories.

I know that making biscuits from scratch can seem intimidating, but trust me, it’s easier than you think. Just follow my instructions carefully, and you’ll be rewarded with the most amazing, homemade biscuits you’ve ever tasted. And the gravy? Well, that’s just pure magic in a pan.

So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create some kitchen magic! I’m confident that you’ll absolutely love this recipe.

I’m so excited for you to try this recipe and experience the joy of homemade biscuits and sausage gravy. Once you do, please, please, please come back and let me know how it turned out! Share your photos, your variations, and your stories in the comments below. I can’t wait to hear about your culinary adventures. Did you add a special ingredient? Did you serve it with something unique? I’m all ears! Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking! And remember, the best meals are made with love. Enjoy!


Biscuits and Sausage Gravy: The Ultimate Comfort Food Recipe

Flaky, homemade biscuits smothered in creamy, savory sausage gravy. A classic Southern comfort food!

Prep Time25 minutes
Cook Time25 minutes
Total Time50
Category: Breakfast
Yield: 6-8 servings
Save This Recipe

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 3/4 cup cold buttermilk, plus more for brushing
  • 1 pound breakfast sausage (I prefer Jimmy Dean regular)
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 2 tablespoons butter (optional, for extra richness)

Instructions

  1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout.
  3. Add the Buttermilk: Gradually add the cold buttermilk to the flour and butter mixture, stirring gently with a fork until just combined. Be careful not to overmix! The dough will be shaggy and slightly sticky.
  4. Turn Out and Knead (Gently!): Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently pat the dough into a rectangle about 1 inch thick. Fold the dough in half, then pat it back into a 1-inch thick rectangle. Repeat this folding and patting process 3-4 times. Remember to be gentle!
  5. Cut Out the Biscuits: Use a 2-3 inch biscuit cutter (or a sharp knife) to cut out the biscuits. Press straight down – don’t twist the cutter. Place the biscuits on a baking sheet lined with parchment paper. For softer-sided biscuits, place them close together on the baking sheet. For crispier sides, space them further apart.
  6. Chill (Optional, but Recommended): For even better results, chill the biscuits in the refrigerator for at least 30 minutes before baking.
  7. Brush with Buttermilk: Before baking, brush the tops of the biscuits with a little extra buttermilk.
  8. Bake: Preheat your oven to 450°F (232°C). Bake the biscuits for 12-15 minutes, or until they are golden brown on top.
  9. Cool Slightly: Let the biscuits cool on the baking sheet for a few minutes before serving.
  10. Brown the Sausage: In a large skillet over medium heat, crumble the breakfast sausage and cook until it is browned and cooked through. Drain off any excess grease, leaving about 2 tablespoons in the skillet.
  11. Make a Roux: Sprinkle the flour over the cooked sausage in the skillet. Cook, stirring constantly, for 1-2 minutes, until the flour is absorbed and the mixture is lightly browned.
  12. Add the Milk: Gradually whisk in the milk, a little at a time, making sure to incorporate the flour mixture completely before adding more milk.
  13. Simmer and Thicken: Bring the gravy to a simmer over medium heat, stirring constantly. Reduce the heat to low and continue to simmer, stirring occasionally, for 5-10 minutes, or until the gravy has thickened to your desired consistency.
  14. Season: Season the gravy with salt, pepper, and red pepper flakes (if using). Taste and adjust the seasonings as needed.
  15. Add Butter (Optional): For extra richness, stir in the butter until it is melted and incorporated into the gravy.
  16. Keep Warm: Keep the gravy warm over low heat while you finish baking the biscuits. If it gets too thick, you can add a little more milk to thin it out.
  17. Split the Biscuits: Split the warm biscuits in half horizontally.
  18. Spoon on the Gravy: Generously spoon the sausage gravy over the split biscuits.
  19. Serve Immediately: Serve immediately and enjoy!

Notes

  • Keep Everything Cold: The key to flaky biscuits is cold butter and cold buttermilk.
  • Don’t Overmix: Overmixing the biscuit dough will develop the gluten in the flour, resulting in tough biscuits. Mix just until the ingredients are combined.
  • Use High-Quality Sausage: The sausage is the star of the gravy, so use a good quality breakfast sausage that you enjoy.
  • Adjust the Consistency of the Gravy: If the gravy is too thick, add a little more milk to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
  • Season to Taste: Don’t be afraid to adjust the seasonings to your liking. Taste the gravy as it cooks and add more salt, pepper, or red pepper flakes as needed.
  • Make Ahead: You can make the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also make the sausage gravy ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently over low heat before serving.
  • Variations: Feel free to add other ingredients to the sausage gravy, such as mushrooms, onions, or garlic. You can also use different types of sausage, such as Italian sausage or chorizo. For a vegetarian version, you can use plant-based sausage crumbles.

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