Biscuits and Gravy – The Ultimate Southern Comfort Breakfast
There’s nothing quite like waking up to the smell of freshly baked biscuits and savory sausage gravy bubbling on the stove. This classic Southern breakfast is the definition of comfort food — fluffy, buttery biscuits smothered in rich, creamy gravy made with perfectly seasoned sausage. It’s a hearty, soul-warming dish that transforms any morning into something special.
Whether you’re preparing a lazy weekend breakfast, hosting a family brunch, or craving a taste of Southern tradition, Biscuits and Gravy never disappoints.
Why Everyone Loves Homemade Biscuits and Gravy
There’s a reason this dish has stood the test of time in Southern kitchens. It’s simple, satisfying, and irresistibly delicious. The contrast between the light, flaky biscuits and the creamy, peppery sausage gravy makes every bite comforting and indulgent.
Plus, it’s budget-friendly, made with common ingredients you probably already have on hand — flour, butter, milk, and sausage. Despite its humble ingredients, the result is anything but ordinary.
Ingredients for Biscuits and Gravy
For the Fluffy Biscuits:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 2 cups |
| Baking Powder | 1 tbsp |
| Baking Soda | ½ tsp |
| Salt | 1 tsp |
| Cold Unsalted Butter (cut into cubes) | ½ cup (1 stick) |
| Buttermilk | ¾ to 1 cup |
For the Creamy Sausage Gravy:
| Ingredient | Quantity |
|---|---|
| Breakfast Sausage | 1 lb |
| All-Purpose Flour | ¼ cup |
| Whole Milk | 3 cups |
| Salt | ½ tsp (adjust to taste) |
| Freshly Ground Black Pepper | 1 tsp (or more for extra spice) |
Step-by-Step Instructions for Perfect Biscuits and Gravy
1. Make the Biscuit Dough
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. The butter should remain in small chunks — this is the secret to flaky biscuits.
Pour in the buttermilk gradually, stirring until a soft dough forms. If the dough feels dry, add a splash more buttermilk. Avoid overmixing, as that can make your biscuits dense instead of fluffy.
2. Shape and Bake the Biscuits
Lightly flour your countertop and roll out the dough to about ¾-inch thickness. Use a biscuit cutter or the rim of a glass to cut out rounds. Place them on a parchment-lined baking sheet, close together for softer sides or spaced apart for crisper edges.
Bake at 425°F (220°C) for 12–15 minutes, or until the tops are golden brown and fragrant. Remove from the oven and brush with melted butter for an extra indulgent touch.
3. Cook the Sausage
While the biscuits bake, prepare the gravy. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spatula until browned and fully cooked. Don’t drain all the fat — that’s where the flavor lives!
4. Make the Gravy
Sprinkle ¼ cup of flour evenly over the sausage. Stir to coat the meat and absorb the fat, cooking for about 1 minute to remove the raw flour taste.
Slowly pour in the milk, whisking constantly to avoid lumps. Continue stirring as the mixture thickens into a rich, creamy gravy. Season generously with salt and black pepper, tasting as you go.
If you prefer thicker gravy, cook it a few minutes longer. For a looser consistency, add a bit more milk.
5. Serve and Enjoy
Split your freshly baked biscuits in half and ladle the hot sausage gravy generously over the top. Garnish with a sprinkle of black pepper and a touch of fresh parsley if desired.
Serve immediately — biscuits and gravy are best enjoyed hot and fresh from the kitchen!
Tips for Making the Best Biscuits and Gravy
1. Keep Everything Cold
Cold butter and cold buttermilk are the key to tender, flaky biscuits. The cold fat creates steam pockets during baking, resulting in those irresistible, layered textures.
2. Don’t Overwork the Dough
Mix the dough just until it comes together. Overkneading will make your biscuits tough instead of light and airy.
3. Use High-Quality Sausage
A good sausage makes all the difference. Look for country-style breakfast sausage with a good balance of fat and seasoning. You can also use spicy sausage for an extra kick.
4. Adjust Gravy Thickness
The gravy will continue to thicken as it cools. If it gets too thick, whisk in a splash of milk until you reach your desired consistency.
5. Make Ahead
You can make the gravy ahead of time and refrigerate it for up to 3 days. Reheat gently on the stove, adding a little milk to loosen it up. The biscuits are best baked fresh, but you can freeze the unbaked dough rounds and bake them straight from the freezer when needed.
Variations and Add-Ins
- Spicy Kick: Add crushed red pepper flakes or hot sauce to the gravy.
- Herb Infusion: Mix fresh thyme, rosemary, or chives into the biscuit dough for an aromatic twist.
- Cheesy Biscuits: Stir shredded cheddar or pepper jack cheese into the dough before baking.
- Turkey or Chicken Sausage: For a lighter option, substitute with leaner meats.
- Vegetarian Version: Use plant-based sausage and a butter alternative to keep the dish meat-free.
Serving Suggestions
While biscuits and gravy can easily stand alone, it pairs beautifully with other Southern breakfast staples like:
- Scrambled eggs or fried eggs
- Crispy hashbrowns or home fries
- Fresh fruit salad to balance the richness
- Grits or fried green tomatoes for a full Southern spread
Finish your breakfast with a cup of strong black coffee or sweet iced tea, and you’ve got yourself a meal fit for a Sunday morning feast.
Storing and Reheating
- Biscuits: Keep leftover biscuits in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven for a few minutes to restore crispness.
- Gravy: Store gravy in a sealed container in the refrigerator for up to 3 days. Reheat over medium heat, stirring occasionally. Add a splash of milk if it thickens too much.
Why You’ll Fall in Love with This Southern Classic
This Biscuits and Gravy recipe captures everything we love about Southern cooking — simplicity, comfort, and flavor. Every bite is rich and satisfying, with buttery biscuits soaking up that creamy, peppery gravy. It’s the perfect dish to share with family, serve at brunch, or enjoy as a cozy breakfast on a quiet morning.
Once you try it from scratch, you’ll never go back to canned biscuits or packaged gravy again. This recipe brings the heart of the South straight to your kitchen — warm, welcoming, and full of flavor.