Homemade Biscuits and Gravy Recipe

Biscuits and gravy is the ultimate Southern comfort breakfast. Fluffy, buttery biscuits smothered in creamy sausage gravy—what’s not to love? This classic dish is hearty, satisfying, and surprisingly easy to make from scratch. In just 25 minutes, you can have a warm and delicious meal that feels like a big hug on a plate.

this Recipe

Why You’ll Love This Recipe

Quick & Easy

This recipe comes together in just 25 minutes, making it perfect for busy mornings.

Budget-Friendly

You only need basic pantry staples like flour, butter, and milk. Plus, breakfast sausage is an affordable protein.

Irresistible Flavor & Texture

The biscuits are golden and flaky, while the sausage gravy is creamy, rich, and perfectly seasoned with black pepper and a hint of spice. Every bite is a balance of crispy, soft, and savory goodness.

Great for Any Occasion

Whether you’re making a weekend brunch, a comforting weekday breakfast, or a Southern-inspired dinner, this dish is always a hit.

Ingredients & Substitutions

For the Biscuits:

• 2 cups all-purpose flour
• 1 1/2 tablespoons baking powder (aluminum-free)
• 1 teaspoon granulated sugar
• 3/4 teaspoon fine sea salt
• 1/2 cup cold unsalted butter (8 tablespoons)
• 1 cup cold half and half, less 2 tablespoons
• 1/2 tablespoon melted butter (to brush the baked biscuits)

For the Sausage Gravy:

• 2 tablespoons unsalted butter
• 1 pound breakfast sausage, casings removed
• 1/4 cup all-purpose flour
• 2 1/2 cups milk (low-fat or whole)
• 1/4 teaspoon fine sea salt (or to taste)
• 1 1/2 teaspoons coarsely ground black pepper (or to taste)
• 1/8 teaspoon red pepper flakes (optional)

Possible Substitutions

• If you don’t have half and half, use a mix of heavy cream and milk.
• Swap breakfast sausage for turkey sausage or plant-based sausage for a lighter option.
• Gluten-free flour can be used for both biscuits and gravy if needed.

Step-by-Step Instructions

Make the Biscuits

• Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
• Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Gradually stir in the half and half until just combined.
• Turn the dough onto a lightly floured surface, pat it into a rectangle, and fold it over itself a few times to create flaky layers.
• Roll it out to about 1-inch thick and cut out biscuits using a biscuit cutter or the rim of a glass.
• Place the biscuits on the baking sheet and bake for 12-15 minutes, or until golden brown.

• Brush the tops with melted butter and set aside.

Make the Sausage Gravy

1. In a large cast-iron skillet, melt 2 tablespoons of butter over medium-high heat.
2. Add the sausage, breaking it up with a spatula, and cook until browned and fully cooked (about 5 minutes).
3. Reduce heat to medium, sprinkle the flour over the sausage, and stir constantly for 3 minutes.
4. Gradually pour in the milk while stirring to prevent lumps from forming.
5. Season with salt, black pepper, and red pepper flakes (if using).
6. Reduce heat and simmer for 5 minutes, stirring occasionally, until thick and creamy. If it becomes too thick, add a splash of milk to thin it out.

Assemble & Serve

1. Split the biscuits in half and place them on plates.
2. Ladle the warm sausage gravy generously over the biscuits.
3. Serve immediately and enjoy.

Expert Tips & Tricks

Best Practices

• Use cold butter for the biscuits to get the best flaky layers.
• Don’t overmix the dough; it should be a little shaggy for the perfect texture.
• Let the sausage fully cook before adding flour to ensure deep flavor.

Common Mistakes & How to Avoid Them

• Gravy too thick? Add a splash of milk until you reach your desired consistency.
• Biscuits too dense? Make sure your baking powder is fresh and don’t overwork the dough.
• Gravy lacking flavor? Add more black pepper for spice or a pinch of cayenne for heat.

Time-Saving Tips

• Make the biscuit dough ahead of time and refrigerate it overnight for a quick morning bake.
• Use store-bought biscuits if you’re in a hurry.
• Cook the sausage gravy the night before and reheat it on the stove with a little milk.

Serving Suggestions

Pairings

• Classic sides: Scrambled eggs, crispy bacon, or hash browns.
• Sweet & savory combo: Serve with Classic French Toast for a balance of flavors.
• Light & fresh: Pair with a simple fruit salad or avocado slices.

Beverage Pairings

• Coffee: A strong cup of black coffee or a creamy latte pairs beautifully.
• Fresh Juice: Orange juice or apple cider adds a refreshing contrast.
• Cocktail Option: Try a mimosa or Bloody Mary for a brunch-worthy touch.

Storage & Reheating

Leftover Storage

• Store biscuits at room temperature in an airtight container for up to 2 days.
• Refrigerate leftover sausage gravy in a sealed container for 3-4 days.
• Freeze both biscuits and gravy separately for up to 3 months.

Reheating Methods

• Biscuits: Warm in the oven at 350°F for 5 minutes or microwave for 20 seconds.
• Gravy: Reheat on the stove over low heat, adding a splash of milk to loosen the texture.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes, just use a 1:1 gluten-free flour blend for both the biscuits and the gravy.

What’s the best sausage to use?

A good pork breakfast sausage works best, but you can also use turkey sausage or a plant-based alternative.

Can I make the gravy ahead of time?

Absolutely. Cook the gravy and store it in the fridge. Reheat it gently with a little extra milk before serving.

Variations & Customizations

Dietary Adaptations

• Dairy-Free: Use almond milk and vegan butter.
• Low-Carb: Serve the sausage gravy over scrambled eggs instead of biscuits.

Flavor Twists

• Cheesy Biscuits: Add shredded cheddar to the biscuit dough.
• Spicy Kick: Increase the red pepper flakes for extra heat.

Try More Delicious Breakfast Recipes

If you love this recipe, check out these other tasty breakfast ideas:

• Heart-Shaped Grilled Cheese Sandwiches
• Classic French Toast
• French Omelette with Fines Herbes

Follow more recipes on Pinterest: Cooking with Callie

Let me know in the comments if you try this recipe—I’d love to hear how it turns out

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