Pin Biscuits and gravy is the kind of comforting breakfast that instantly transports me to a slow Southern morning. There is nothing quite like buttery, flaky biscuits and a rich, peppery sausage gravy to start your day right. If you crave a classic that is both filling and deeply satisfying, this is the breakfast recipe to keep close.
The first time I made these biscuits and gravy for my family, everyone lingered at the table for seconds and even thirds. Now it stands as our lazy Sunday tradition and the meal my friends beg for when they visit.
Ingredients
- All-purpose flour: Essential for structure in both biscuits and gravy. Use a good quality all-purpose for best results
- Baking powder and baking soda: Leavening that makes biscuits rise and become light and fluffy. Always check dates for maximum lift
- Salt: Balances flavors and sharpens the taste of both biscuits and gravy. Choose fine sea salt for even mixing
- Unsalted butter: Cold butter is key for flaky biscuit texture. Look for creamy European-style if possible
- Buttermilk: Adds tang and tenderness to biscuits. Cold buttermilk keeps the dough nice and light
- Breakfast sausage: Pork is classic but turkey or plant-based sausage also works. Choose fresh with visible seasoning bits
- Whole milk: Richness and body for the gravy. Use high-fat milk for creamy results
- Black pepper: This brings a punchy bite in the gravy. Always use freshly ground for best flavor
- Cayenne or red pepper flakes: Optional but gives a gentle heat to the sausage gravy. Add only if you like a little kick
Instructions
- Make the Biscuit Dough:
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined. This creates the base for tender biscuits.
- Cut in the Butter:
- Using a pastry cutter or your fingertips, work the cold cubed butter into the flour until the mixture forms coarse crumbs. Tiny butter pieces mean flaky layers later.
- Add Buttermilk and Form the Dough:
- Pour in cold buttermilk and stir gently with a fork or wooden spoon until a shaggy dough comes together. Mix just until combined for the softest biscuits.
- Layer and Shape the Biscuits:
- Turn the dough onto a lightly floured surface. Gently pat into a one inch thick rectangle. Fold the dough in half and repeat the patting and folding two or three more times. Cut into rounds with a sharp biscuit cutter for even rise and layers.
- Bake the Biscuits:
- Arrange the biscuits close together on a lined baking sheet. Brush tops with extra buttermilk. Bake at 425°F until tall and golden brown all over about twelve to fifteen minutes. The close placement encourages higher lift and soft sides.
- Prepare the Sausage Gravy:
- While the biscuits bake, brown the sausage thoroughly in a heavy skillet over medium heat. Do not drain unless there is a large pool of fat. The drippings add flavor to the gravy.
- Add Flour and Cook the Roux:
- Sprinkle flour evenly over the browned sausage. Cook for a minute or two, stirring constantly. The flour absorbs fat and browns to form the base for thick gravy.
- Make the Gravy:
- Slowly add the milk to the skillet, stirring or whisking constantly to dissolve the roux into the milk. Bring to a gentle simmer. Let the gravy thicken for five to seven minutes, stirring often. Season generously with freshly ground black pepper and a bit of salt. If desired, sprinkle in cayenne or red pepper flakes for heat.
- Serve with Biscuits:
- Split the warm biscuits open on plates and pour plenty of thick sausage gravy over each one. Serve immediately for the best texture.
Pin I always look forward to working the butter into the flour because it brings back memories of baking alongside my grandmother Her little trick was using her hands instead of tools and it makes the whole kitchen smell sweet and warm.
Storage Tips
Biscuits are at their fluffiest straight from the oven but you can store leftovers in an airtight container at room temperature for one day or refrigerate up to three days Reheat in a low oven or toaster oven for best results Gravy keeps well refrigerated in a covered container for up to four days Add a splash of milk when reheating to loosen it back up
Ingredient Substitutions
You can use a gluten-free flour blend with added xanthan gum for the biscuits Replace buttermilk with a mixture of plant milk and a squeeze of lemon if needed For dairy-free use vegan butter and any rich plant milk For a vegetarian gravy use your favorite plant-based sausage but season a little extra
Serving Suggestions
Biscuits and gravy are most classic as a hearty breakfast but also shine as a brunch showstopper Try serving alongside eggs for extra protein or a fresh fruit salad for contrast On holidays try it as a side dish next to eggs Benedict or just with hot coffee
Cultural and Historical Context
Southern biscuits and gravy are woven into the fabric of American comfort food history The style emerged in the rural South as a filling meal that stretched small amounts of sausage with plenty of rich gravy Each family has its own way but the feeling of comfort always remains
Pin With these instructions, your biscuits and gravy will bring warm memories and smiles to any breakfast table.
Recipe Questions & Answers
- → Can I use plant-based sausage for the gravy?
Yes, plant-based or pre-cooked vegetarian sausage works well. Adjust seasoning as needed and watch the texture; add more spices if desired for extra flavor.
- → What if I don't have buttermilk for the biscuits?
You can substitute with regular milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes before using for a similar tangy effect.
- → How do I store leftovers?
Keep biscuits and gravy separately in airtight containers. Refrigerate and reheat the gravy gently, adding a splash of milk to loosen as it thickens.
- → Can this dish be made gluten-free?
Yes, simply use a gluten-free flour blend for the biscuits and as a thickener for the gravy. Check that your sausage is also gluten-free if needed.
- → Do I need any special tools to make this?
Basic kitchen tools work: a mixing bowl, biscuit cutter, pastry cutter or fork, skillet, baking sheet, and a whisk or spoon for making the gravy.
- → How can I reheat the biscuits?
Warm biscuits in the oven at 350°F (175°C) for 5–7 minutes until refreshed and flaky. They can also be microwaved for brief intervals if needed.