Biscuits And Gravy Recipe (Best Ever!)

Introduction: A Southern Comfort Classic

biscuits and gravy recipe is more than just a meal—it’s a Southern tradition, a weekend breakfast staple, and the ultimate comfort food. Whether you grew up in the South or just appreciate a hearty breakfast, you know the magic of warm, flaky biscuits smothered in creamy sausage gravy.

This dish has been a favorite across America for generations, showing up on breakfast tables in diners, family kitchens, and Sunday brunch menus. The combination of buttery homemade biscuits and rich, savory gravy makes it a go-to for breakfast lovers. Plus, it’s incredibly satisfying, whether you enjoy it in the morning, for brunch, or even as breakfast-for-dinner.

So, what makes this biscuits and gravy recipe the best? It’s all about perfect texture—light and fluffy biscuits with golden, buttery layers, paired with a thick, creamy gravy made from well-seasoned sausage and just the right amount of spice.

This biscuits and gravy recipe is for anyone who craves a hearty, homemade breakfast. Whether you’re new to Southern-style cooking or looking to perfect your technique, you’ll love how easy it is to make biscuits and gravy recipe from scratch. Even better, this dish is completely customizable—make it mild or spicy, rich or light, or even vegetarian!

Why I Love This biscuits and gravy recipe

Growing up, biscuits and gravy was a weekend favorite in my house. Saturday mornings meant waking up to the smell of fresh biscuits baking in the oven and the sound of sausage sizzling in a cast-iron skillet. My grandma swore by using cold butter for the biscuits and never rushed the gravy. She believed in keeping it simple, using pantry staples to create something delicious.

That’s exactly what this biscuits and gravy recipe does—it keeps things simple, classic, and absolutely delicious. Whether you’re making it for a big family breakfast or just treating yourself, you’re in for a meal that tastes like home

Why You’ll Love This biscuits and gravy recipe

If you’ve never made biscuits and gravy from scratch, don’t worry—it’s much easier than it sounds. This homemade biscuits and gravy recipe is:

Beginner-Friendly – No fancy techniques, just simple steps for great results.
Rich & Creamy – The sausage gravy is thick, smooth, and loaded with flavor.
Flaky & Buttery – The biscuits bake up golden brown with the perfect texture.
Customizable – Make it vegetarian, gluten-free, or spicier to suit your taste.
Great for Any Meal – Serve it for breakfast, brunch, or a cozy dinner.

This Southern-style biscuits and gravy recipe delivers the perfect balance of comfort and flavor. If you love traditional breakfast dishes, check out these Southern-style breakfast recipes for more delicious ideas!

Ingredients Needed

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) cold butter, cubed
¾ cup buttermilk (or whole milk)

For the Sausage Gravy:

1 pound breakfast sausage (mild, spicy, or sage)
¼ cup all-purpose flour (to thicken the gravy)
2 ½ cups whole milk
½ teaspoon black pepper
½ teaspoon salt (adjust to taste)
¼ teaspoon cayenne pepper (optional, for a bit of heat)

Ingredient Variations:

Gluten-Free Option: Use a 1:1 gluten-free flour blend for both the biscuits and gravy.
Dairy-Free Option: Substitute oat milk or almond milk and use plant-based butter.
Vegetarian Option: Swap out sausage for mushrooms or tempeh for a meatless version.

When choosing sausage, sage-flavored sausage gives the gravy a deep, herby flavor. You can also try spicy sausage for a little kick or even a turkey sausage for a lighter option. If you’re curious about sausage varieties, check out this summer sausage guide to find the best one for your gravy!

Step-by-Step Instructions

Step 1: Make the Flaky Biscuits

Golden, flaky buttermilk biscuits stacked on a baking sheet, with one biscuit split open to reveal its soft, buttery interior

Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt.
Add cold, cubed butter to the flour mixture. Using a pastry cutter (or your hands), cut the butter into the flour until it resembles coarse crumbs.
Pour in the buttermilk, stirring gently with a spoon until just combined. (Don’t overwork the dough! Overmixing makes the biscuits tough.)
Turn the dough onto a lightly floured surface, gently pat it out, and fold it over itself a couple of times. This helps create flaky layers!
Roll or pat the dough to about ¾-inch thick. Use a biscuit cutter (or a glass) to cut out biscuits. Don’t twist the cutter—just press straight down for better rise!
Place biscuits on the baking sheet and bake for 12-15 minutes, until golden brown.

Pro Tip: Using frozen butter instead of cold butter makes biscuits even flakier!

Step 2: Cook the Sausage

A cast-iron skillet filled with sizzling, browned breakfast sausage, stirred with a wooden spatula, ready for making gravy

Heat a large cast-iron skillet over medium heat.
Add the breakfast sausage and cook, breaking it apart with a spoon. Stir occasionally, cooking until browned and fully cooked.
Don’t drain all the grease-you want to keep some for flavor! If there’s excessive grease (more than a few tablespoons), remove a little.

Want more ways to use sausage in breakfast dishes? Try this creamy Parmesan Italian sausage soup for another comforting meal!

Step 3: Make the Gravy

A close-up of thick, creamy sausage gravy being whisked in a cast-iron skillet, with steam rising from the rich, velvety sauce

Sprinkle the flour over the cooked sausage and stir well. Let it cook for 1-2 minutes to get rid of the raw flour taste.
Slowly pour in the whole milk, stirring constantly to prevent lumps.
Let the gravy simmer over medium-low heat, stirring frequently, until it thickens to a creamy consistency. This usually takes about 5 minutes.
Season with salt, black pepper, and cayenne pepper (if using). Taste and adjust seasoning as needed.

How to Fix Lumpy Gravy: If you get lumps, don’t panic! Just whisk vigorously until smooth. If needed, strain the gravy through a fine mesh sieve for a silky texture.

Serving Suggestions

biscuits and gravy recipe is a meal on its own, but it pairs perfectly with other Southern breakfast staples. Here are some great serving ideas:

Classic Style: Split warm biscuits in half and pour creamy sausage gravy over them.
Extra Protein: Add a fried egg or scrambled eggs on the side.
Spicy Kick: Drizzle with hot sauce or sprinkle red pepper flakes.

Perfect Side Dishes:

Crispy hash browns
Fresh fruit salad (for balance)
Fluffy scrambled eggs or a cheesy omelet
A side of sweet potato cornbread

Looking for another hearty comfort food? Check out this burger bowl recipe for a delicious, protein-packed meal.

A Southern-style breakfast spread featuring biscuits and gravy, crispy hash browns, scrambled eggs, and fresh fruit on a rustic table

Storage & Reheating Tips

Homemade biscuits and gravy recipe taste amazing fresh, but they also store well for later. Whether you’re meal prepping for a busy week or saving leftovers from a big breakfast, here’s how to keep everything fresh and delicious.

How to Store Leftovers

Gravy: Store in an airtight container in the fridge for 3–4 days. The gravy will thicken as it cools, but don’t worry—it smooths out when reheated.

Biscuits: Keep biscuits in a ziplock bag at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.

Reheating Tips

Gravy: Reheat on the stove over low heat, stirring frequently. Add a splash of milk to loosen the consistency. Avoid microwaving in one go-heat in short intervals, stirring in between, for best results.

Biscuits: For crispy edges, warm biscuits in a toaster oven at 350°F for a few minutes. If you’re short on time, pop them in the microwave for 15 seconds, but they won’t be as crisp.

Pro Tip: Love comfort food? Serve biscuits and gravy recipe alongside a chicken noodle soup recipe for a cozy meal on chilly days!

Troubleshooting & Pro Tips

Even the best cooks run into little hiccups now and then. Here’s how to fix common problems and take your biscuits and gravy recipe to the next level!

How to Make Gravy Thicker

If your gravy is too thin, try one of these fixes:

Add 1 teaspoon of flour at a time, whisking constantly to prevent lumps.
Let it simmer a little longer—excess moisture will evaporate, naturally thickening the gravy.

What If My Gravy Is Too Thick?

If your gravy turns out too thick, don’t panic! Simply stir in extra milk, 1 tablespoon at a time, until you get the consistency you want.

Need more tips on thickening techniques? Check out this beef stew with roux for another classic thickened dish!

Best Sausage for Gravy

Your choice of sausage can completely change the flavor of the gravy! Here are some great options:

Classic Southern Flavor: Jimmy Dean, Tennessee Pride – Mild, well-seasoned, and perfect for traditional gravy.
Spicy Kick: Hot Italian Sausage – Adds a bold, peppery flavor.
Healthier Option: Turkey or chicken sausage – Still flavorful but with less fat.

Want a unique side dish for your Southern breakfast? Try this green bean casserole recipe for a delicious contrast to creamy gravy!

Make-Ahead and Freezing Instructions

Sometimes, you want biscuits and gravy recipe ready to go without making everything from scratch in the morning. Luckily, both the biscuits and the gravy can be made ahead of time and stored for later!

Make-Ahead Instructions

Gravy: Make the sausage gravy a day in advance and store it in an airtight container in the fridge. When ready to serve, reheat it on the stove over low heat, stirring in a splash of milk to bring back the creamy texture.
Biscuits: You can prepare biscuit dough ahead of time and store it in the fridge overnight. Just cut out your biscuits, place them on a baking sheet, and cover with plastic wrap. Bake fresh in the morning!

Freezing Gravy

Let the gravy cool completely before freezing.
Pour into a freezer-safe bag or airtight container.
Label with the date and freeze for up to 2 months.

How to Reheat Frozen Gravy

Thaw Overnight: Move the frozen gravy to the fridge the night before you plan to use it.
Reheat Slowly: Warm it in a saucepan over low heat, whisking frequently. If it’s too thick, add a little milk or water.

Want a rich, savory pairing for biscuits and gravy? Try this French onion soup with rice for an extra hearty meal!

Biscuits and Gravy Recipe – Recipe Card

Biscuits and Gravy Recipe

Author: Zeira
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This biscuits and gravy recipe is the ultimate Southern comfort food. Flaky, buttery homemade biscuits smothered in a creamy, savory sausage gravy—it’s the perfect breakfast, brunch, or even breakfast-for-dinner meal. Made with simple ingredients and easy-to-follow steps, this dish is great for beginners and can be customized to suit your preferences.