Few dishes speak to Southern comfort like warm biscuits smothered in rich, peppery sausage gravy. This classic pairing brings together buttery, golden layers and savory, creamy richness in each satisfying bite. Whether it’s part of a slow weekend breakfast or the centerpiece of a cozy brunch spread, biscuits and gravy are a soulful, filling favorite that never goes out of style.
Ingredient Breakdown
Start with a solid foundation: a balanced mix of all-purpose flour, baking powder, baking soda, sugar, and kosher salt. These dry ingredients set the stage for tender, lofty biscuits with just enough flavor to stand on their own.
Unsalted butter is the star of the show—frozen and grated into the dough to create pockets of steam during baking. These pockets turn into flaky layers, while the remaining butter is melted and brushed over the top for a glossy, golden finish.
Cold buttermilk brings the dough together, its tang activating the leaveners and adding a rich depth that cuts through the fat and salt for balance.
For the gravy, pork breakfast sausage delivers savory intensity. Its natural seasoning and fat render out into the skillet, becoming the base of a deeply flavorful roux.
All-purpose flour and milk are the building blocks of the gravy. The flour soaks up the sausage drippings and thickens the mixture, while the milk creates a silky texture that clings to every biscuit crevice.
Kosher salt and freshly ground black pepper provide seasoning, and a touch of hot sauce adds a splash of heat that livens up every bite.
Step-by-Step Preparation Guide
Begin by freezing the butter—an essential step for achieving that tall, layered texture. Grating it into the flour mix ensures even distribution and maximum flakiness. When the cold butter hits the heat of the oven, it releases steam that puffs up the dough.
Forming and stacking the dough takes it a step further. After cutting the rough dough into squares, stack and gently press them down to form layers. Rolling it out again creates those visible, defined biscuit seams that are both beautiful and delicious.
Cut the dough into squares and chill them in the freezer. This rest time firms up the butter and ensures the biscuits don’t spread too much during baking. Once baked, they’ll rise evenly, with crisp edges and soft, airy centers.
As the biscuits bake, start browning the sausage in a large skillet. Use a wooden spoon to break it into crumbles and allow it to brown fully for maximum flavor. Sprinkle flour over the meat and cook for about a minute, building the roux base.
Pour in the milk slowly while whisking constantly to prevent lumps. As it simmers, the gravy will thicken and bubble. Season to taste, and keep it warm until the biscuits are ready.
Brush the warm biscuits with melted butter and serve immediately, smothered with a generous ladle of sausage gravy. A dash of hot sauce over the top adds a fiery contrast to the richness.
Recipe Tips
How to grate frozen butter efficiently for the best biscuit texture:
Use a box grater over the flour bowl and rotate the butter to avoid melting from your hands. Work quickly and toss the grated pieces into the flour immediately.
Why stacking and folding biscuit dough creates flakier layers:
This technique mimics lamination, creating steam channels during baking that form distinct, pull-apart layers.
Tips for avoiding dense biscuits and uneven baking:
Don’t overmix the dough and ensure your oven is fully preheated. Use cold ingredients and handle the dough as little as possible.
Preventing lumpy gravy: whisking flour and adding milk gradually:
Cook the flour with sausage fat first, then whisk in milk slowly and steadily to create a lump-free base.
Adjusting gravy thickness without compromising flavor:
If your gravy is too thick, whisk in warm milk a tablespoon at a time. Too thin? Let it simmer for a minute longer.
Keeping biscuits warm and crisp before serving:
Wrap biscuits loosely in a clean kitchen towel and place them in a low oven (around 200ºF) until ready to serve.
What to Serve With This Recipe
Round out your breakfast plate with traditional sides like creamy scrambled eggs, buttery cheese grits, or crispy skillet-fried potatoes for a Southern-style feast.
For contrast and brightness, serve a peppery arugula salad tossed in lemon vinaigrette or juicy heirloom tomato slices sprinkled with flaky sea salt.
Drinks matter too. Pair this dish with sweet tea for a regional favorite, a tall glass of fresh-squeezed orange juice for brightness, or bold black coffee to cut through the richness.
Creative Variations
Add a cheesy twist to the biscuits by folding in shredded cheddar or grated parmesan into the dry mix before the butter goes in. It gives the biscuits an added layer of flavor and aroma.
Switch up the gravy by using spicy Italian sausage or mixing in crushed red pepper flakes for a subtle heat that builds with every bite.
Looking for a vegetarian alternative? Use a plant-based sausage and build a gravy with mushrooms and aromatic herbs. The umami from the mushrooms mimics the depth of traditional sausage gravy while offering a lighter twist.
Frequently Asked Questions
Can I make the biscuit dough ahead of time and refrigerate overnight?
Yes. Shape the biscuits and refrigerate them on a tray covered in plastic wrap. Bake directly from the fridge the next morning.
What if I don’t have buttermilk—can I substitute something else?
You can mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5 minutes. This DIY buttermilk works in a pinch.
How do I keep the gravy warm for serving without it thickening too much?
Keep it over the lowest heat setting or use a double boiler. Stir occasionally and thin it with milk if it begins to thicken too much.
Can I freeze the biscuits or gravy separately for later use?
Yes. Freeze unbaked biscuits on a tray, then transfer to a bag once solid. Reheat gravy gently from frozen or thawed, adding milk as needed.
Biscuits and gravy bring together everything satisfying about a homemade breakfast. With flaky, buttery biscuits layered to perfection and a savory, creamy sausage gravy that clings to every bite, it’s no wonder this dish is a timeless classic. Whether feeding a hungry family or preparing a comforting solo meal, this recipe delivers on taste, warmth, and simplicity every single time.
Ingredients
For the biscuits:
3 cups all-purpose flour, plus more for dusting
2 sticks (8 ounces) unsalted butter, divided
2 1/2 teaspoons baking powder
2 teaspoons granulated sugar
1 1/4 teaspoons kosher salt
1/2 teaspoon baking soda
1 cup cold buttermilk
For the gravy:
1 pound raw pork breakfast sausage
1/3 cup all-purpose flour
3 cups whole or 2% milk, plus more if needed
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
Hot sauce, for serving (optional)
Instructions
Make the biscuits:
Place 1 1/2 sticks (12 tablespoons) of unsalted butter in the freezer for a minimum of 2 hours, or ideally overnight, until completely firm. Preheat the oven to 400ºF and set a rack in the center position. Line a baking sheet with parchment paper or a silicone baking mat for an easy cleanup and even baking.
In a large bowl, whisk together the all-purpose flour, baking powder, sugar, kosher salt, and baking soda. Grate the frozen butter directly into the flour mixture using the large holes of a box grater, allowing the butter to fall evenly throughout the dry ingredients. When you reach the final bit of butter, dice it finely and mix it in.
Use a fork to gently combine the grated butter with the flour, breaking up any clumps. Slowly pour in the buttermilk while gently tossing with the fork, just until a loose, shaggy dough begins to form. Using your hands, knead the dough a few times until it just comes together. Transfer to a lightly floured surface and shape into a rough 6-inch square, about 1-inch thick, pressing any stray bits into place.
Cut the dough into four equal squares and stack them to create flaky layers. Gently press the stack down and roll it into a 5×7-inch rectangle. Trim the edges if desired, then cut the dough in half lengthwise and into thirds crosswise, yielding six square biscuits. Arrange them on the prepared baking sheet with at least 2 inches of space between each.
Place the tray in the freezer for 10 minutes to firm the butter. Meanwhile, melt the remaining 4 tablespoons of butter. Brush the tops of the biscuits lightly with some of the melted butter, reserving the rest for after baking. Bake for 20 to 25 minutes, or until the tops are golden and the bottoms are deeply browned.
Make the gravy:
If your sausage is in casing, remove it before cooking. In a large skillet over medium heat, crumble the sausage and cook until well-browned and fully cooked, about 8 to 11 minutes. Stir occasionally, breaking it into small pieces with a wooden spoon.
Once browned, sprinkle the flour over the sausage and stir constantly for about a minute until the flour is absorbed and fragrant. Gradually pour in the milk while whisking continuously to create a smooth sauce. Cook the mixture, stirring often, until thickened and bubbling, about 3 minutes. Remove from heat and thin the gravy with a bit more milk if needed. Season with black pepper and salt, adjusting to taste. Keep covered and warm.
Brush the freshly baked biscuits with the remaining melted butter. Serve warm with a generous spoonful of sausage gravy over each biscuit. Add a dash of hot sauce for a spicy kick, if desired.
Biscuits and Gravy Recipe
Ingredients
For the biscuits:
- 3 cups all-purpose flour plus more for dusting
- 2 sticks 8 ounces unsalted butter, divided
- 2 1/2 teaspoons baking powder
- 2 teaspoons granulated sugar
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1 cup cold buttermilk
For the gravy:
- 1 pound raw pork breakfast sausage
- 1/3 cup all-purpose flour
- 3 cups whole or 2% milk plus more if needed
- 1/4 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- Hot sauce for serving (optional)
Instructions
Make the biscuits:
- Place 1 1/2 sticks (12 tablespoons) of unsalted butter in the freezer for a minimum of 2 hours, or ideally overnight, until completely firm. Preheat the oven to 400ºF and set a rack in the center position. Line a baking sheet with parchment paper or a silicone baking mat for an easy cleanup and even baking.
- In a large bowl, whisk together the all-purpose flour, baking powder, sugar, kosher salt, and baking soda. Grate the frozen butter directly into the flour mixture using the large holes of a box grater, allowing the butter to fall evenly throughout the dry ingredients. When you reach the final bit of butter, dice it finely and mix it in.
- Use a fork to gently combine the grated butter with the flour, breaking up any clumps. Slowly pour in the buttermilk while gently tossing with the fork, just until a loose, shaggy dough begins to form. Using your hands, knead the dough a few times until it just comes together. Transfer to a lightly floured surface and shape into a rough 6-inch square, about 1-inch thick, pressing any stray bits into place.
- Cut the dough into four equal squares and stack them to create flaky layers. Gently press the stack down and roll it into a 5×7-inch rectangle. Trim the edges if desired, then cut the dough in half lengthwise and into thirds crosswise, yielding six square biscuits. Arrange them on the prepared baking sheet with at least 2 inches of space between each.
- Place the tray in the freezer for 10 minutes to firm the butter. Meanwhile, melt the remaining 4 tablespoons of butter. Brush the tops of the biscuits lightly with some of the melted butter, reserving the rest for after baking. Bake for 20 to 25 minutes, or until the tops are golden and the bottoms are deeply browned.
Make the gravy:
- If your sausage is in casing, remove it before cooking. In a large skillet over medium heat, crumble the sausage and cook until well-browned and fully cooked, about 8 to 11 minutes. Stir occasionally, breaking it into small pieces with a wooden spoon.
- Once browned, sprinkle the flour over the sausage and stir constantly for about a minute until the flour is absorbed and fragrant. Gradually pour in the milk while whisking continuously to create a smooth sauce. Cook the mixture, stirring often, until thickened and bubbling, about 3 minutes. Remove from heat and thin the gravy with a bit more milk if needed. Season with black pepper and salt, adjusting to taste. Keep covered and warm.
- Brush the freshly baked biscuits with the remaining melted butter. Serve warm with a generous spoonful of sausage gravy over each biscuit. Add a dash of hot sauce for a spicy kick, if desired.
