Some recipes endure not just because they taste good, but because they tell a story. Biscuits and gravy is one of those timeless dishes—rich with history, comfort, and unmistakable Southern charm. For many families, it’s far more than breakfast. It’s the scent of biscuits rising in the oven on a slow Sunday morning, the gentle sizzle of sausage in a cast-iron skillet, and the comfort of gathering around the table with people you love.
Rooted deeply in Southern tradition, biscuits and gravy has been passed down through generations—made by mothers, grandmothers, and great-grandmothers who knew how to turn simple ingredients into something unforgettable. Though it began in the American South, this hearty meal has found its way onto breakfast tables and diner menus all across the country, earning its place as one of America’s most beloved comfort foods.
In this guide, you’ll learn how to make fluffy homemade biscuits and rich, creamy sausage gravy from scratch, along with tips, variations, and a bit of history to help you truly master this iconic dish.
A Brief History of Biscuits and Gravy
Biscuits and gravy rose to prominence in the late 1800s during the post–Civil War era in the Southern United States. At the time, families relied on inexpensive, filling meals made from pantry staples. Flour, milk, and fat—often lard—were readily available, and sausage was a practical way to use pork.
The combination of freshly baked biscuits and peppery sausage gravy provided the energy needed for long days of farm work. Over time, the dish became a symbol of Southern hospitality and home cooking. Today, it’s enjoyed not only as breakfast, but also as a brunch favorite and a comforting meal any time of day.
Why This Recipe Works
This recipe focuses on perfecting the two essential components:
1. The Biscuits
Light, buttery, and tall, with flaky layers that pull apart easily.
2. The Sausage Gravy
Creamy, savory, and generously seasoned with black pepper for classic Southern flavor.
Together, they create a perfect balance—soft biscuits soaking up silky gravy, with hearty bites of sausage throughout.
Ingredients
For the Biscuits
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
For the Sausage Gravy
- 1 lb breakfast sausage (pork is traditional)
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon salt (adjust to taste)
- 1 teaspoon freshly ground black pepper (or more, to taste)
Step-by-Step Instructions
1. Make the Biscuits
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter and cut it into the flour using a pastry cutter or your fingertips 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 gently pat it into a 1-inch-thick rectangle. Fold it over itself and pat it out again. Repeat 2–3 times to create flaky layers.
- Cut out biscuits using a round cutter or glass. Place them close together on the baking sheet for softer sides, or space them apart for crisp edges.
- Bake for 12–15 minutes, or until golden brown.
2. Make the Sausage Gravy
- In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles.
- Sprinkle the flour over the sausage and stir well. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the milk, stirring constantly to prevent lumps.
- Continue cooking and stirring until the gravy thickens, about 5–7 minutes.
- Season with salt and plenty of black pepper. Taste and adjust as needed.
3. Assemble and Serve
Split warm biscuits in half and place them on plates. Spoon generous amounts of sausage gravy over the top. Finish with extra black pepper if desired and serve immediately.
Tips for Success
- Keep ingredients cold: Cold butter and buttermilk are essential for fluffy biscuits.
- Avoid overmixing: A gentle hand keeps biscuits tender, not dense.
- Adjust gravy consistency: Add milk if it thickens too much, or simmer longer if it’s too thin.
- Make ahead: Biscuits and gravy both reheat well. Add a splash of milk when reheating gravy.
Variations to Try
- Spicy Gravy: Add cayenne pepper or red pepper flakes.
- Cheddar Biscuits: Mix shredded cheddar into the biscuit dough.
- Herbed Biscuits: Add rosemary, thyme, or chives.
- Lighter Option: Use turkey or chicken sausage instead of pork.
What to Serve with Biscuits and Gravy
- Scrambled or fried eggs
- Hash browns or home fries
- Fresh fruit for contrast
- Hot coffee or sweet iced tea
Nutrition (Approximate Per Serving)
- Calories: 480
- Protein: 14g
- Fat: 28g
- Carbohydrates: 42g
- Fiber: 2g
- Sodium: 820mg
Final Thoughts
Biscuits and gravy may appear simple, but they carry generations of tradition and comfort. This dish brings people together, evoking memories of warm kitchens, slow mornings, and shared meals.
With this recipe, you can recreate that experience at home—flaky biscuits and rich, peppery gravy made entirely from scratch. Whether it’s a weekend breakfast or a cozy brunch with friends, this Southern classic never fails to satisfy.
Pull up a chair, pour the coffee, and enjoy a plate of true comfort food.
