Homemade Biscuits & Sausage Gravy — A Southern Classic Done Right

There’s nothing quite like waking up to the smell of freshly baked biscuits smothered in rich, creamy sausage gravy. This Biscuits & Gravy recipe is pure comfort on a plate — buttery, flaky biscuits served under a savory blanket of sausage gravy that’s thick, peppery, and loaded with flavor.

It’s the ultimate weekend breakfast or brunch — hearty, filling, and guaranteed to make everyone at the table happy. Whether you grew up in the South or you’re just discovering this classic dish, this recipe delivers that from-scratch flavor that beats any diner version.

Ingredients

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
¾ cup milk (whole milk preferred — cold)

For the Sausage Gravy:

1 pound breakfast sausage (mild, spicy, or sage-flavored — your choice)
¼ cup all-purpose flour
3 cups milk (whole milk makes it rich and creamy)
Salt & freshly cracked black pepper, to taste

Instructions

Step 1: Make the Biscuit Dough

In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Pour in the cold milk and stir gently until a soft dough forms. Don’t overmix — that’s the secret to fluffy biscuits.

Step 2: Shape and Bake the Biscuits

Turn the dough out onto a lightly floured surface and gently pat it out to about ¾ inch thick. Use a biscuit cutter or a glass to cut out rounds.

Place the biscuits on a parchment-lined baking sheet, close together for softer sides or spaced apart for crispier edges.

Bake in a preheated 425°F (220°C) oven for 12–15 minutes, until golden brown on top. Brush the tops with a little melted butter if you want that extra shine and flavor.

Pro Tip: Don’t twist your cutter when pressing out the biscuits — just push straight down. Twisting can seal the edges and prevent them from rising properly.

Step 3: Cook the Sausage

While the biscuits bake, heat a large skillet over medium heat. Add the sausage and cook, breaking it up into small crumbles with a spoon, until it’s browned and fully cooked (about 6–8 minutes).

If your sausage releases a lot of grease, you can drain off some — but leave about 2 tablespoons of fat in the pan. That’s where the flavor comes from!

Step 4: Make the Gravy

Sprinkle the flour evenly over the cooked sausage and stir well, letting it absorb the fat. Cook for 1–2 minutes — this helps eliminate that raw flour taste and builds the base of your gravy.

Gradually pour in the milk while stirring constantly to avoid lumps. Keep stirring as the mixture thickens into a rich, creamy gravy. This usually takes 5–7 minutes.

Season generously with salt and black pepper — don’t be shy! A good sausage gravy should have a nice peppery kick.

Optional Add-ins:

A pinch of crushed red pepper for heat
A dash of Worcestershire sauce for depth
A sprinkle of garlic powder for a flavor boost

Step 5: Serve It Up

Split the warm biscuits in half and ladle that thick, peppery sausage gravy right over the top. Serve immediately — preferably with a hot cup of coffee and a cozy morning vibe.

Timing

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4–6

Why You’ll Love This Recipe

Made from scratch: Flaky, buttery biscuits that rise beautifully in the oven.
Thick, hearty gravy: Creamy with just the right balance of savory sausage and black pepper.
Budget-friendly & easy: Simple pantry ingredients — no fancy equipment needed.
Pure comfort food: Warm, satisfying, and perfect for lazy weekends or brunch with friends.

Variations

Spicy twist: Use hot sausage and add a pinch of cayenne pepper.
Cheesy version: Stir in ½ cup shredded cheddar to the gravy.
Country-style: Serve with scrambled eggs and crispy bacon on the side.
Lighter option: Swap some of the milk for chicken broth and use turkey sausage.

Storage & Reheating

Store leftover gravy in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove over low heat, adding a splash of milk to loosen the texture.
Biscuits can be stored at room temperature for 2 days or frozen for up to 2 months.

Final Thoughts

There’s just something special about Biscuits & Gravy — it’s more than a meal; it’s a hug on a plate. The tender biscuits soak up that creamy sausage gravy, creating layers of flavor in every bite. Whether you’re making this for a weekend brunch, a holiday breakfast, or just because you deserve some comfort, this recipe never disappoints.