Southern Biscuits and Gravy—Flaky, Buttery, and Smothered in Creamy Sausage Gravy
Biscuits and gravy is the ultimate comfort breakfast. Warm, fluffy buttermilk biscuits smothered in rich, peppery sausage gravy—it’s a Southern classic that fills your belly and your soul. This isn’t just a dish; it’s a full-blown experience. Whether you’re making it for a slow weekend brunch, a special occasion breakfast, or just because your cravings demand it, this recipe is foolproof, hearty, and packed with flavor. The biscuits are tall, buttery, and golden, and the gravy is creamy, savory, and speckled with crumbled sausage and cracked black pepper. It’s the kind of meal that brings everyone to the table, fork in hand, ready to dig in.
Why This Recipe Hits Every Time
It’s comforting, indulgent, and surprisingly easy to make. The biscuits are made from scratch but come together with just a few pantry staples and zero stress. The gravy is quick, creamy, and loaded with flavor from the browned sausage and seasoning. Everything comes together in about 30 minutes, and the result is a warm, flaky, creamy bite that you’ll want to recreate every weekend. You can make both components ahead of time, freeze them, or serve them together fresh and hot with a side of eggs or a mug of coffee.
Ingredients
For the Buttermilk Biscuits
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 6 tbsp cold unsalted butter (cubed)
• ¾ cup cold buttermilk (plus more for brushing)
For the Sausage Gravy
• 1 lb breakfast sausage (pork or turkey)
• ⅓ cup all-purpose flour
• 3 cups whole milk
• ½ tsp garlic powder
• 1 tsp cracked black pepper (or more to taste)
• Salt to taste
• Optional: pinch of cayenne or red pepper flakes
Instructions
- Preheat oven to 425°F. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and stir just until the dough comes together. Do not overmix.
- Turn dough onto a floured surface and gently pat it into a rectangle. Fold in half, then flatten again. Repeat this fold 3–4 times for extra flaky layers.
- Pat the dough into a 1-inch thick slab and cut out biscuits using a round cutter. Press straight down—don’t twist.
- Place biscuits on a parchment-lined baking sheet, touching slightly. Brush tops with buttermilk.
- Bake for 13–16 minutes until golden brown and risen.
- While biscuits bake, cook sausage in a skillet over medium heat, breaking it up into crumbles, until fully browned.
- Sprinkle flour over the sausage and stir until it’s fully absorbed, about 1 minute.
- Slowly pour in the milk, stirring constantly to avoid lumps.
- Bring to a simmer and cook for 4–5 minutes until thickened, stirring often.
- Season with garlic powder, black pepper, and salt to taste. Add a pinch of cayenne if you like heat.
- Split warm biscuits and spoon hot gravy over top. Serve immediately.
Tips for the Best Biscuits and Gravy
Use cold butter and cold buttermilk for tall, flaky biscuits. Don’t overwork the dough—handle it just enough to bring it together. For extra height, place biscuits close together on the pan so they help each other rise. Use good quality sausage—mild or spicy depending on your flavor preference. Stir the gravy constantly while simmering to prevent sticking and ensure a smooth texture.
Variations
Add chopped herbs like chives or parsley to the biscuits. Mix cheese into the dough for cheddar biscuits. Use plant-based sausage and non-dairy milk for a vegan version. Swap in maple sausage for a sweet-savory twist. Spice it up with hot sauce or crushed red pepper in the gravy.
Storage and Reheating
Store leftover biscuits in an airtight container for up to 3 days or freeze for up to 2 months. Gravy can be refrigerated for up to 4 days and reheated on the stove with a splash of milk to loosen. For best results, reheat biscuits in the oven or toaster oven to restore crisp edges.
Final Thoughts
Biscuits and gravy is one of those timeless, belly-warming breakfasts that everyone should know how to make. It’s cozy, filling, and built on basic ingredients—but when done right, it feels like something truly special. From the flaky, buttery biscuits to the creamy, peppery sausage gravy, every bite is comforting and satisfying. Whether you’re new to Southern cooking or just looking to perfect a breakfast classic, this recipe has you covered.
Stick around—every visit tastes better than the last at The Buttered Bliss.
