Biscuits & Sausage Gravy

Nothing says comfort like warm, flaky biscuits smothered in rich, peppery sausage gravy. This timeless Southern classic is hearty, satisfying, and surprisingly simple to make from scratch. Perfect for breakfast, brunch, or even supper, it’s the kind of meal that fills both the plate and the soul.

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold butter, cubed
• ¾ cup cold buttermilk

For the Sausage Gravy

• 1 pound breakfast sausage
• ¼ cup all-purpose flour
• 2½–3 cups whole milk
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

Make the Biscuits

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
4. Pour in the cold buttermilk and gently stir just until a soft dough forms.
5. Turn the dough out onto a lightly floured surface. Knead gently 3–4 times.
6. Pat the dough to about 1-inch thickness and cut out biscuits.
7. Place biscuits on a baking sheet and bake for 12–15 minutes, or until golden brown.

Make the Sausage Gravy

1. While the biscuits bake, cook the sausage in a large skillet over medium heat, breaking it up as it browns.
2. Do not drain the fat. Sprinkle the flour evenly over the cooked sausage and stir well.
3. Cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
4. Slowly pour in the milk while stirring continuously to prevent lumps.
5. Bring to a gentle simmer and cook until thickened.
6. Season generously with salt and plenty of black pepper.

Serve

Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately while hot and comforting.

Tips for Success

• Keep butter and buttermilk cold for the flakiest biscuits
• Don’t overwork the dough—gentle handling makes tender biscuits
• Add extra black pepper for classic Southern-style gravy
• For thicker gravy, use less milk; for thinner, add more gradually

This Biscuits and Sausage Gravy recipe is simple, filling, and deeply nostalgic—just the way comfort food should be. 🧈🥣