If you are craving the ultimate comfort breakfast or brunch, this Fluffy Southern Biscuits Smothered in Creamy Sausage Gravy Recipe is the real deal. Imagine warm, tender biscuits with a tender crumb, baked to a perfect golden brown, and then lavishly covered with rich, savory sausage gravy that’s smooth, creamy, and seasoned just right. This dish is a classic Southern favorite that comforts the soul and delights every bite, making it perfect for lazy weekend mornings or anytime you want a little taste of Southern hospitality right at home.
Ingredients You’ll Need
To create the magic of this classic dish, you’ll need simple, everyday ingredients that work together harmoniously to build incredible texture and flavor. Each component plays its part, from the flaky biscuits to the luscious gravy.
- 2 cups all-purpose flour: Provides the base structure for the biscuits, giving them a tender crumb.
- 1 tablespoon baking powder: Helps the biscuits rise up light and fluffy.
- 1/2 teaspoon baking soda: Adds extra lift and tenderness to the dough.
- 1 teaspoon salt: Enhances all the flavors and balances the richness.
- 6 tablespoons cold unsalted butter, cubed: Creates flaky layers in the biscuits when cut in properly.
- 3/4 cup cold buttermilk (plus extra for brushing): Adds tang and moisture, making the biscuits soft and flavorful.
- 1 pound breakfast sausage (pork or plant-based): Forms the hearty, savory element of the creamy gravy.
- 1/4 cup all-purpose flour: Thickens the gravy to luscious perfection.
- 3 cups whole milk: Provides richness and body to the gravy.
- 1/2 teaspoon garlic powder: Adds subtle depth and a hint of warmth to the gravy seasoning.
- 1/2 teaspoon onion powder: Complements the sausage flavour with aromatic sweetness.
- 1 teaspoon freshly cracked black pepper (or to taste): Gives the gravy its signature peppery bite.
- Salt to taste: Balances and brings out the savory notes in the gravy.
How to Make Fluffy Southern Biscuits Smothered in Creamy Sausage Gravy Recipe
Step 1: Prepare the Biscuit Dough
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, whisk together the flour, baking powder, baking soda, and salt — these dry ingredients set the foundation for the biscuit’s flaky texture. Next, use a pastry cutter or your fingertips to cut the cold butter into the dry mix until it resembles coarse crumbs, which will create the biscuit’s signature layers.
Step 2: Bring the Biscuit Dough Together
Pour in the cold buttermilk and gently stir just until a shaggy dough forms; over-mixing can make the biscuits tough, so be gentle! Turn the dough out onto a lightly floured surface and pat it into a rectangular shape. Fold it into thirds like a letter, then repeat this folding process two more times to build flakiness.
Step 3: Cut and Bake the Biscuits
After the folds, pat the dough to about one-inch thickness. Use a biscuit cutter to cut rounds out of the dough, placing them close together on your prepared baking sheet—this helps the biscuits rise tall and fluffy. Brush the tops with extra buttermilk to encourage golden browning, then bake for 12 to 15 minutes or until they’re perfectly golden and invitingly tender.
Step 4: Make the Sausage Gravy
While your biscuits bake, brown the sausage in a large skillet over medium heat, breaking it into small pieces to ensure even cooking and maximum flavor. Once browned, sprinkle the 1/4 cup of flour over the sausage, stirring for 1 to 2 minutes to eliminate the raw flour taste and start thickening the gravy. Slowly whisk in the whole milk, stirring constantly until the gravy thickens to a creamy, luscious consistency — this usually takes 5 to 7 minutes.
Step 5: Season and Simmer the Gravy
Finally, season your sausage gravy with garlic powder, onion powder, freshly cracked black pepper, and salt to taste. Let it simmer gently for another two minutes, allowing all those flavors to meld beautifully together.
How to Serve Fluffy Southern Biscuits Smothered in Creamy Sausage Gravy Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over your biscuits and gravy for a pop of color and a fresh herbal note that brightens the rich dish nicely. A dusting of extra cracked black pepper also adds a bit of zing and visual appeal.
Side Dishes
This hearty dish pairs wonderfully with crispy hash browns or a simple green salad dressed lightly with vinaigrette to cut through the richness. For added Southern charm, serve alongside fried green tomatoes or collard greens for a well-rounded, soul-satisfying meal.
Creative Ways to Present
Try splitting the biscuits horizontally and layering the sausage gravy inside as a decadent biscuit sandwich—perfect for brunch or a comforting dinner. Another idea is to serve individual portions in small cast-iron skillets, bringing a rustic and cozy vibe straight to your table.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the biscuits and sausage gravy separately in airtight containers in the refrigerator. Biscuits stay soft, and the gravy remains creamy when reheated gently.
Freezing
Freeze the biscuits without gravy for up to 3 months by wrapping them individually and placing in a freezer bag to preserve freshness. Freeze the sausage gravy in a separate container, leaving some room for expansion.
Reheating
Reheat biscuits in a preheated oven at 350°F (175°C) for 10–12 minutes or until warm and tender. Warm the gravy on the stovetop over medium-low heat, stirring to prevent scorching and adding a splash of milk if it thickens too much.
FAQs
Can I use a plant-based sausage for this recipe?
Absolutely! Plant-based sausage works wonderfully to keep this Fluffy Southern Biscuits Smothered in Creamy Sausage Gravy Recipe just as flavorful and perfect for vegetarians or anyone looking to reduce meat consumption.
How do I make the biscuits extra flaky?
The key is using cold butter and folding the dough as instructed; this layering technique traps steam and creates flakey, tender layers inside each biscuit.
Can I make the gravy without sausage?
While sausage gives the gravy its signature flavor, you can make a creamy gravy using mushrooms or plant-based crumbles for a vegetarian twist that’s still delicious and hearty.
What can I substitute for buttermilk?
If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or white vinegar, let it sit for 5 minutes, then use as a perfect substitute in the biscuit dough.
How long will leftovers stay good in the fridge?
Stored properly, both biscuits and gravy will keep happily for 3 to 4 days, making this recipe great for meal prepping or enjoying leftovers.
Final Thoughts
This Fluffy Southern Biscuits Smothered in Creamy Sausage Gravy Recipe is a heartwarming classic that brings joy with every bite. Perfectly fluffy biscuits paired with rich, peppery sausage gravy make it a go-to comfort meal that you’ll want to make again and again. Give it a try, and I promise this Southern staple will become one of your favorite cozy dishes in no time!
Print
Fluffy Southern Biscuits Smothered in Creamy Sausage Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Description
Delicious fluffy Southern biscuits baked to golden perfection and smothered in a rich, creamy sausage gravy made from savory breakfast sausage and seasoned milk gravy. This classic comfort food is perfect for a hearty breakfast or brunch that serves 6 people.
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus extra for brushing)
Sausage Gravy
- 1 pound breakfast sausage (pork or plant-based)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon freshly cracked black pepper (or to taste)
- Salt to taste
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the biscuits.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt to combine all the leavening and seasoning agents evenly.
- Cut in butter: Use a pastry cutter or your fingertips to cut the cold cubed butter into the dry ingredients until the mixture looks like coarse crumbs, which will create flaky layers in the biscuits.
- Add buttermilk: Pour in the cold buttermilk and stir just until a shaggy dough forms, being careful not to overmix for tender biscuits.
- Fold dough: On a lightly floured surface, pat the dough into a rectangle, fold it into thirds, and repeat this folding process two more times to develop flakiness in the biscuits.
- Shape biscuits: Pat the dough to about 1-inch thickness, then cut out rounds with a biscuit cutter and place them close together on the prepared baking sheet.
- Brush and bake: Brush the tops of the biscuits with buttermilk for a golden crust and bake for 12–15 minutes or until they turn golden brown and puffed.
- Cook sausage: While biscuits bake, brown the breakfast sausage in a large skillet over medium heat, breaking it apart as it cooks until no longer pink.
- Add flour to sausage: Sprinkle the flour over the cooked sausage and stir constantly for 1–2 minutes to eliminate the raw flour taste and begin thickening the gravy.
- Make gravy: Gradually whisk in the whole milk and continue stirring until the gravy thickens, approximately 5–7 minutes, creating a creamy texture.
- Season gravy: Stir in garlic powder, onion powder, freshly cracked black pepper, and salt to taste, then let the gravy simmer for 2 more minutes to blend flavors.
- Serve: Split the freshly baked hot biscuits and generously spoon the creamy sausage gravy over them. Serve immediately for best flavor and texture.
Notes
- Use cold butter and buttermilk to ensure flaky, tender biscuits.
- Do not overmix the biscuit dough to keep them light and fluffy.
- For a spicier gravy, add a pinch of cayenne pepper or crushed red pepper flakes.
- If you prefer plant-based sausage, select one that browns well for best texture.
- Leftover biscuits and gravy can be refrigerated and gently reheated on the stovetop or microwave.
