If you are craving a comforting, hearty breakfast that feels like a warm hug from your favorite diner, this Biscuits and Sausage Gravy Recipe is exactly what you need. Imagine flaky, buttery biscuits smothered in a rich, creamy sausage gravy that fills your kitchen with irresistible aromas. This classic Southern dish is not only a crowd-pleaser but also surprisingly simple to make at home. Whether it’s a lazy weekend morning or a special family brunch, this recipe will quickly become a beloved staple in your cooking rotation.
Ingredients You’ll Need
Each ingredient in this Biscuits and Sausage Gravy Recipe plays an essential role, coming together to create a perfect harmony of flavor, texture, and color. From the tender biscuits to the savory sausage gravy, these simple basics are all you need to master this classic comfort food.
- 2 cups all-purpose flour: The foundation for your flaky biscuits, providing structure and tenderness.
- 1 tablespoon baking powder: Essential for giving the biscuits that perfect rise and light texture.
- 1 teaspoon salt: Balances the flavors and enhances the savory notes in both biscuit and gravy.
- 1 tablespoon sugar: Adds a subtle touch of sweetness to round out the biscuit flavor.
- 6 tablespoons unsalted butter, cold and cubed: Creates a tender, flaky biscuit texture by melting during baking.
- ¾ cup whole milk: Moistens the biscuit dough to just the right consistency.
- 1 pound breakfast sausage: The star protein that adds rich, savory flavor and heartiness to the gravy.
- ¼ cup all-purpose flour: The thickening agent that gives the gravy its creamy body.
- 2½ cups whole milk: Creates the luscious, creamy base for the sausage gravy.
- ½ teaspoon salt: Seasoning to boost the gravy’s flavor; adjust to taste.
- ½ teaspoon black pepper: Adds a gentle spiciness that livens up the gravy without overpowering.
How to Make Biscuits and Sausage Gravy Recipe
Step 1: Prepare the Biscuits
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to prevent sticking. This sets the stage for perfectly baked biscuits.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar. This ensures your biscuits have an even rise and flavorful base.
Step 3: Cut in Cold Butter
Add the cold, cubed butter and work it into the flour mixture until it resembles coarse crumbs. Keeping the butter cold is key to flaky biscuits that melt in your mouth.
Step 4: Add Milk and Form Dough
Pour in the milk and gently stir until the dough just comes together. Be careful not to overmix, which can make biscuits tough instead of tender.
Step 5: Knead and Cut Biscuits
Turn the dough out onto a floured surface, knead gently 3-4 times, then pat into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut out rounds. This light handling keeps the texture airy and soft.
Step 6: Bake Biscuits
Place the biscuits close together on your prepared baking sheet so their sides touch, helping them rise up tall. Bake for 12-15 minutes until they turn a gorgeous golden brown. Your kitchen will start to smell like breakfast heaven!
Step 7: Cook the Sausage
While the biscuits bake, heat a skillet over medium and cook the breakfast sausage until it’s beautifully browned. Don’t drain the fat — it’s vital for flavor and the gravy’s richness.
Step 8: Add Flour to Sausage
Sprinkle the ¼ cup flour evenly over the sausage and cook for 1-2 minutes. This helps the gravy thicken smoothly and prevents any raw flour taste.
Step 9: Stir in Milk and Simmer
Gradually pour in 2½ cups of whole milk, stirring constantly to keep the mixture smooth. Allow it to simmer for 5-7 minutes until it thickens into a luscious gravy that clings beautifully to the biscuits.
Step 10: Season the Gravy
Finish by seasoning with salt and pepper, tasting as you go. If the gravy seems too thick, add a splash more milk to reach your perfect consistency.
Step 11: Serve It Up
Slice the warm biscuits in half and generously ladle the creamy sausage gravy over the top. Serve immediately for that classic, cozy comfort you’re craving.
How to Serve Biscuits and Sausage Gravy Recipe
Garnishes
To add a fresh twist or a bit of texture contrast, sprinkle chopped fresh parsley or chives over the gravy. A pinch of crushed red pepper flakes can also add a pleasant kick if you like a bit of heat.
Side Dishes
Pair your biscuits and sausage gravy with simple sides like scrambled eggs or crispy bacon for a full breakfast spread. Lightly sautéed greens or fresh fruit salad balance the richness of the dish with brightness and freshness.
Creative Ways to Present
Impress guests by serving the gravy in a warm gravy boat alongside a basket of freshly baked biscuits. Or go rustic with a cast iron skillet for a family-style meal that invites everyone to dig in happily.
Make Ahead and Storage
Storing Leftovers
Keep any leftover biscuits and sausage gravy in separate airtight containers in the refrigerator. This prevents the biscuits from getting soggy and keeps the gravy fresh for up to 3 days.
Freezing
You can freeze biscuits and sausage gravy separately. Wrap biscuits tightly in plastic wrap and place in a freezer bag, while gravy can be cooled and stored in a freezer-safe container for up to 2 months.
Reheating
Reheat biscuits in a toaster oven or conventional oven to bring back their flakiness. Warm the gravy gently on the stovetop over low heat, stirring frequently, and add a splash of milk to loosen it if needed.
FAQs
Can I use a different type of sausage for this Biscuits and Sausage Gravy Recipe?
Absolutely! While breakfast sausage is traditional, you can experiment with spicy sausage, turkey sausage, or even vegetarian options to suit your taste.
What can I use if I don’t have whole milk?
Whole milk gives the gravy its creamy texture, but 2% or even half-and-half will work in a pinch. Keep in mind the gravy may be slightly less rich and creamy.
How do I make the biscuits fluffier?
Cold butter and minimal mixing are your best friends here. Also, make sure your baking powder is fresh and don’t overwork the dough to keep the biscuits tender and fluffy.
Can I make this Biscuits and Sausage Gravy Recipe gluten-free?
Yes, by substituting all-purpose flour with a gluten-free blend in both the biscuits and the gravy, you can enjoy this comforting dish without gluten.
Is there a way to make the gravy less greasy?
If you prefer less fat, you can drain some of the sausage fat before adding the flour, but leaving a little is important for flavor and texture. Alternatively, use a leaner sausage to reduce grease.
Final Thoughts
There is something truly special about a classic Biscuits and Sausage Gravy Recipe that brings comfort and joy with every bite. It’s a dish that invites you to slow down and savor the simple pleasures of a homemade meal. I encourage you to give this recipe a try and watch it become a new favorite on your breakfast table, perfect for sharing with family and friends on any morning that calls for a little extra love.
Print
Biscuits and Sausage Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Description
Classic Southern-style Biscuits and Gravy featuring flaky homemade biscuits baked to golden perfection and smothered in rich, creamy sausage gravy. This hearty and comforting breakfast dish serves six and combines tender, buttery biscuits with a flavorful, peppery breakfast sausage gravy.
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, cold and cubed
- ¾ cup whole milk
Sausage Gravy
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the Biscuits: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar until well combined.
- Cut in Butter: Add the cold, cubed 6 tablespoons of unsalted butter into the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- Add Milk and Form Dough: Pour in ¾ cup of whole milk and stir gently with a spatula or spoon until the dough just comes together. Avoid overmixing to keep biscuits tender and flaky.
- Knead and Shape: Turn the dough onto a floured surface and knead gently 3-4 times, just until smooth. Pat or roll the dough out into a 1-inch-thick rectangle. Cut out biscuits using a biscuit cutter or glass.
- Bake Biscuits: Arrange the biscuits on the prepared baking sheet so they are touching slightly, which helps them rise upward. Bake in the preheated oven for 12-15 minutes until the tops are golden and biscuits are cooked through.
- Cook Sausage: While biscuits bake, heat a skillet over medium heat. Add 1 pound of breakfast sausage and cook, breaking it up, until browned and cooked through. Do not drain the fat, as it adds flavor to the gravy.
- Add Flour: Sprinkle ¼ cup all-purpose flour evenly over the cooked sausage and stir to coat. Cook the sausage and flour mixture for 1-2 minutes to cook out the raw flour taste.
- Make Gravy: Gradually pour in 2½ cups of whole milk while continuously stirring to avoid lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until the gravy thickens to desired consistency.
- Season Gravy: Stir in ½ teaspoon salt and ½ teaspoon black pepper. Taste and adjust seasoning as needed. Add a bit more milk if the gravy is too thick.
- Serve: Split the warm biscuits in half and ladle the hot sausage gravy over them generously. Serve immediately for a comforting and satisfying breakfast.
Notes
- For flakier biscuits, ensure the butter is very cold before cutting it into the flour.
- Do not overmix the dough to keep biscuits tender.
- Keep the sausage fat when making gravy for maximum flavor.
- If gravy becomes too thick, thin with additional milk a tablespoon at a time.
- Biscuits can be made ahead and warmed before serving; gravy is best served fresh.
