If you’re craving a classic Southern comfort dish that wraps you in warmth and satisfaction, this Biscuits and Sausage Gravy Recipe is exactly what you need. Fluffy, buttery biscuits paired with rich, creamy sausage gravy create a perfect harmony of flavors and textures that turn a simple breakfast or brunch into a memorable feast. Each bite offers that ideal balance of hearty and comforting, making this recipe an all-time favorite that’s incredibly easy to whip up in your own kitchen.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Biscuits and Sausage Gravy Recipe sing with flavor. Each ingredient is simple but crucial, contributing to the dish’s perfect texture, taste, and that beautiful golden color you want to see on your biscuits.
- 2 cups all-purpose flour: The foundation for tender, fluffy biscuits.
- 1 tablespoon baking powder: Helps the biscuits rise light and airy.
- 1 teaspoon salt: Enhances all the flavors in the biscuits and gravy.
- 1 tablespoon sugar: Adds a subtle touch of sweetness to balance the savory elements.
- 6 tablespoons unsalted butter, cold and cubed: Creates flaky layers and rich flavor in the biscuits.
- ¾ cup whole milk: Moistens the biscuit dough for perfect consistency.
- 1 pound breakfast sausage: The star protein, packed with seasoning and fat that flavors the gravy.
- ¼ cup all-purpose flour: Thickens the gravy to a creamy, luscious texture.
- 2½ cups whole milk: Gives the gravy its creamy body and smooth finish.
- ½ teaspoon salt: Brings out the savory depth in the gravy.
- ½ teaspoon black pepper: Adds a touch of heat and earthy flavor to the gravy.
How to Make Biscuits and Sausage Gravy Recipe
Step 1: Prepare the Biscuits
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy cleanup. In a large bowl, whisk together the flour, baking powder, salt, and sugar. This dry mixture is what gives the biscuits their rise and flavor.
Step 2: Cut in the Butter
Add the cold, cubed butter to the flour mixture and use your fingers or a pastry cutter to cut it in until the mixture looks like coarse crumbs. This step is key to creating biscuits that are flaky and tender with little buttery pockets inside.
Step 3: Bring the Dough Together
Pour in the milk and gently stir until the dough just comes together. Be careful not to overmix, because that can make the biscuits tough rather than soft and fluffy. Next, knead the dough lightly on a floured surface about 3 to 4 times to bring it all together.
Step 4: Shape and Bake the Biscuits
Roll the dough into a 1-inch-thick rectangle and cut it into biscuits using a cutter or knife. Place them close together on the baking sheet so the sides stay soft and moist. Bake for 12-15 minutes or until golden and inviting. This is where the inviting smell of freshly baked biscuits starts filling your kitchen.
Step 5: Make the Sausage Gravy
While the biscuits are baking, cook the breakfast sausage in a skillet over medium heat, breaking it up with a spoon until it’s nicely browned and cooked through. Don’t drain the fat because that adds flavor to the gravy.
Step 6: Thicken the Gravy
Sprinkle the flour over the cooked sausage and stir to coat evenly, cooking for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the milk, stirring consistently to smooth out any lumps. Let the mixture simmer for 5-7 minutes as it thickens into a rich, creamy gravy. Season with salt and pepper to taste, and add a bit more milk if you want a thinner consistency.
Step 7: Serve the Dish
Split the warm biscuits in half and generously spoon the sausage gravy over the top. Serve immediately and enjoy a taste of soul-warming Southern tradition.
How to Serve Biscuits and Sausage Gravy Recipe
Garnishes
Adding fresh garnishes like chopped parsley or chives can bring a pop of color and brightness, balancing the hearty richness of the gravy. A sprinkle of cracked black pepper right on top adds a little extra flavor kick.
Side Dishes
This Biscuits and Sausage Gravy Recipe pairs beautifully with simple yet complementary sides such as crispy hash browns, fried eggs, or sautéed greens. They add texture and a bit of freshness, turning your brunch into a well-rounded feast.
Creative Ways to Present
For a fun twist, try serving the biscuits and gravy in mini cast iron skillets for individual portions. Alternatively, create sliders using biscuits and sausage gravy, topping them with a fried egg for a layered breakfast experience that’s both eye-catching and delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the biscuits and sausage gravy separately in airtight containers in the refrigerator. This helps maintain the biscuits’ texture and keeps the gravy fresh longer.
Freezing
You can freeze leftover biscuits wrapped tightly in foil or plastic wrap for up to 2 months. The sausage gravy can also be frozen, but for best results, reheat gently and stir frequently to maintain its creamy texture.
Reheating
Reheat biscuits in a toaster oven or conventional oven until warm and slightly crisp on the outside. Warm the sausage gravy gradually on the stovetop or in the microwave, stirring occasionally to keep it smooth and creamy.
FAQs
Can I use a different type of sausage?
Absolutely! While breakfast sausage adds traditional flavor, you can use spicy sausage, turkey sausage, or even a plant-based alternative to suit your taste and dietary preferences.
What if I don’t have whole milk?
You can substitute with 2% or even skim milk, but the gravy might be a little less rich. For extra creaminess, a splash of cream added in works wonders too.
How do I know when biscuits are done baking?
Look for a golden-brown top and firm sides. They should spring back slightly when gently pressed and pull away from each other on the baking sheet.
Can I make the biscuits vegan or gluten-free?
Yes, swapping all-purpose flour for gluten-free flour blends and using plant-based milk and butter substitutes will work. The texture might vary slightly, but you can still achieve delicious results!
Is this recipe suitable for meal prep?
Definitely! Preparing biscuits and sausage gravy ahead of time makes for an easy, hearty breakfast or brunch throughout the week. Just reheat as needed and enjoy the comforting flavors without extra fuss.
Final Thoughts
This Biscuits and Sausage Gravy Recipe truly feels like a warm hug on a plate, perfect for those mornings when you want something comforting, homemade, and utterly delicious. Don’t hesitate to dive in and make this recipe your own—it’s a guaranteed crowd-pleaser that brings a little extra joy to your table.
Print
Biscuits and Sausage Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking and Frying
- Cuisine: Southern American
Description
Classic Southern-style Biscuits and Gravy recipe featuring flaky homemade biscuits topped with rich and creamy sausage gravy. This comforting breakfast dish combines tender, buttery biscuits baked to golden perfection with a hearty, flavorful sausage gravy made from breakfast sausage and a smooth milk-based sauce.
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, cold and cubed
- ¾ cup whole milk
Sausage Gravy
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking. This step ensures a hot oven ready to bake the biscuits evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until fully combined. This creates the base of your biscuit dough.
- Cut in Butter: Add the cold, cubed unsalted butter into the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. The cold butter helps make the biscuits flaky.
- Add Milk and Form Dough: Pour in the whole milk and stir just until the dough comes together. Avoid overmixing to keep the biscuits tender and light.
- Knead and Shape: Turn the dough onto a floured surface and knead gently 3-4 times to bring it together. Pat or roll into a 1-inch-thick rectangle. Then, cut out biscuits using a biscuit cutter or glass.
- Bake Biscuits: Place the biscuits close together on the prepared baking sheet so the edges touch slightly. Bake in the preheated oven for 12-15 minutes or until they are golden brown on top.
- Cook the Sausage: While biscuits bake, heat a skillet over medium heat and add the breakfast sausage. Cook the sausage, breaking it apart with a spoon, until browned and cooked through, leaving the rendered fat in the pan for flavor.
- Add Flour to Sausage: Sprinkle ¼ cup of flour over the cooked sausage and stir to coat. Cook for 1-2 minutes to eliminate the raw flour taste and begin thickening the gravy.
- Make the Gravy: Gradually pour in 2½ cups of whole milk while stirring continuously to create a smooth mixture. Let the gravy simmer for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
- Season the Gravy: Add ½ teaspoon of salt and ½ teaspoon of black pepper. Taste and adjust seasoning. If the gravy is too thick, thin it with a little more milk until perfect.
- Serve: Split the warm biscuits in half horizontally and generously spoon the sausage gravy over the tops. Serve immediately while hot for a comforting and hearty breakfast.
Notes
- For extra flaky biscuits, keep the butter very cold and handle the dough gently.
- You can swap whole milk for buttermilk in the biscuit dough for a tangier flavor.
- Leftover biscuits can be toasted and served with gravy or jam the next day.
- Adjust the seasoning in gravy to taste; some prefer more black pepper for a spicier kick.
- This recipe can be doubled to serve a larger crowd easily.
