Biscuits and gravy is a soul-warming Southern classic!
A rich and creamy pork sausage gravy smothers freshly baked buttermilk biscuits. Better yet, everything gets made from scratch.
This down-home cooking is so good, it tastes like it came straight from grandma’s kitchen.
Homemade Biscuits and Gravy
Homemade biscuits and gravy is a popular Southern dish no one can resist.
Fluffy, flaky, and warm buttermilk biscuits are drenched in savory pork sausage gravy. It’s a simple yet satisfying combo.
And you can make it on the cheap! This timeless classic combines inexpensive ingredients for a satisfying meal. It’s also easy to make and perfect for a crowd.
Bring a little soul food to your table with homemade biscuits and gravy!
Ingredients
Have a craving for biscuits and gravy? You’re in luck! Most of the ingredients for this comforting classic are probably already in your kitchen.
Here’s what you need:
For the Biscuits:
- Flour – I use all-purpose flour. It helps create the flaky structure we all know and love.
- Baking Powder – The leavening agent that makes the biscuits wonderfully fluffy.
- Sugar – To add sweetness and make the biscuits tender.
- Salt – For enhancing the flavor.
- Unsalted Butter – Use some butter for the dough and some for brushing. Be sure to use cold, unsalted butter, too.
- Buttermilk – Cold buttermilk is one secret to getting those coveted flaky layers.
For the Gravy:
- Pork Sausage – Pork breakfast sausage makes the gravy hearty and savory.
- Flour – Mix in the all-purpose flour well to thicken the gravy.
- Milk – Whole milk will yield a creamy gravy. For an even richer gravy, use half and half.
- Salt and Pepper – Add to taste.
How to Make Biscuits and Gravy
Homemade biscuits and gravy is super easy. So forget changing out of your PJs and dine in instead!
Here’s the process:
1. Whisk the dry biscuit ingredients. Whisk the flour, baking powder, sugar, and salt.
2. Add the butter. Add the cold butter cubes to the dry ingredients. Combine until the mixture looks like coarse crumbs.
3. Add the buttermilk. Pour in the cold buttermilk and stir.
4. Knead the dough. Knead gently 3-4 times on a floured surface. Roll to 1 inch thick and cut into individual biscuits.
5. Bake. Arrange the cut biscuits on a baking sheet lined with parchment paper. Brush the tops with butter. Bake for 12-15 minutes at 425 degrees Fahrenheit.
6. Make the gravy. Brown the sausage in a skillet. Sprinkle flour on top and stir for about 1-2 minutes. Gradually pour in the milk, stirring constantly. Cook for about 5 minutes. Season with salt and pepper. Continue cooking for 1-3 minutes.
7. Plate. Halve the biscuits and top with sausage gravy. Enjoy immediately.
Recipe Tips and Tricks
Want to take your homestyle biscuits from good to granny status? Follow these fail-proof tips and tricks:
- Don’t overmix! When combining your biscuit dough, mix just until the ingredients come together. Mixing too much can lead to tough biscuits.
- Don’t ditch the grease. If you have excess grease from cooking the sausage, leave it! This is the secret to building a flavorful gravy with more depth.
- Cheat a little. Looking to save time? Skip the homemade biscuits and use store-bought ones. It’s not exactly the same, but it’s still delicious and convenient.
- Make the gravy extra rich. If you’re all for a super-rich gravy, add butter. About 1-2 tablespoons will do. You can also use half and half instead of milk.
- Spruce up the flavor. Want a bit more flavor in your gravy? You can add dried spices and herbs like garlic powder, nutmeg, or ground sage. Sauteed onions will also be great.
- Make DIY Buttermilk. No buttermilk in the house? Make it yourself! Just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
How to Store and Reheat
Biscuits and gravy is super filling, so there’s a good chance you’ll have leftovers unless you’re serving a crowd.
You know what that means, don’t you? More comforting goodness for later!
To Store: Place the leftover biscuits and gravy in two separate containers. Refrigerate the gravy for up to 4 days. Refrigerate the biscuits for up to 5 days.
To Freeze: Pour the cooled gravy into an air-tight container. Place the room-temperature biscuits in a freezer-friendly bag. Freeze both for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm the biscuits in the oven at 350 degrees Fahrenheit. Reheat the gravy on the stove in a small saucepan on low, stirring occasionally.
How to Serve Biscuits and Gravy
Biscuits and gravy is a meal in itself, but you can serve it alongside your favorite breakfast foods.
You could even serve this breakfast for dinner if you like!
Here are some serving ideas:
More Biscuit Recipes
Red Lobster Cheddar Bay Biscuits
Easy Biscuits and Gravy
8
servings15
minutes30
minutes445
kcalFlaky, buttery biscuits are smothered in rich, creamy sausage gravy for a breakfast to remember.
Ingredients
- For the Biscuits:
2 cups all-purpose flour, plus more for dusting
1 1/2 tablespoons baking powder
2 teaspoons granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup buttermilk, cold
1 tablespoon melted butter, for brushing the biscuit tops (optional)
- For the Sausage Gravy:
1 pound pork sausage (breakfast sausage)
1/3 cup all-purpose flour
4 cups milk
Salt and black pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Add the butter cubes. Use a pastry blender or your fingers to cut them into the flour until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
- Turn the dough out onto a floured surface and knead gently 3-4 times. Roll out to about 1 inch thick, and use a biscuit cutter to cut out biscuits. Re-roll scraps as needed.
- Place the biscuits on the prepared baking sheet. Brush the tops with melted butter, if desired.
- Bake for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and set aside.
- While the biscuits are baking, make the sausage gravy. In a large skillet over medium heat, cook the sausage until browned and no longer pink, breaking it into pieces as it cooks.
- Sprinkle the flour over the cooked sausage. Stir until the flour is absorbed and the sausage is evenly coated, about 1-2 minutes.
- Gradually pour in the milk, stirring constantly. Cook until thick, about 5 minutes. Season with salt and pepper. Continue cooking for 1-3 minutes, or until gravy reaches desired consistency.
- To serve, split the warm biscuits in half and spoon a generous amount of sausage gravy over the top. Enjoy!
