Biscuits and Gravy – The Classic Southern Comfort Breakfast

Few dishes capture the soul of Southern cooking like a warm plate of biscuits and gravy.

Biscuits and Gravy – The Classic Southern Comfort Breakfast

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Classic Biscuits and Gravy is the ultimate Southern comfort breakfast. Flaky, buttery homemade biscuits are smothered in creamy, peppery sausage gravy that’s rich, hearty, and irresistibly satisfying. Perfect for weekends, brunch, or anytime you crave a warm, comforting start to your day. 🥞✨ Try this easy step-by-step recipe and impress your family—your kitchen will smell like a country diner in minutes!

• Total Time: 40 minutes
• Yield: 6

Ingredients

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For the Biscuits:

• 2 ½ cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• ½ cup unsalted butter, cold and cubed

• 1 cup cold buttermilk (plus more for brushing)

For the Gravy:

• 1 pound breakfast sausage (pork or turkey)

• ¼ cup all-purpose flour

• 3 cups whole milk (warmed)

• 1 teaspoon black pepper

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon garlic powder (optional)

• ½ teaspoon onion powder (optional)

• Pinch cayenne or red pepper flakes (optional)

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

2. Mix biscuits: In a bowl, whisk flour, baking powder, baking soda, sugar, and salt. Cut in cold butter until crumbly. Pour in buttermilk and stir gently.

3. Shape biscuits: Pat dough 1-inch thick, fold once for layers, and cut rounds. Place on sheet and brush tops with buttermilk.

4. Bake for 12–15 minutes until golden brown.

5. Cook sausage: In a skillet, brown sausage over medium heat, breaking into crumbles. Keep drippings in pan.

6. Make gravy: Sprinkle flour over sausage, stir 1–2 minutes, then slowly whisk in warm milk. Cook until thickened. Season with pepper, salt, and optional spices.

7. Serve: Split biscuits, ladle gravy generously, and enjoy hot.

Notes

• Cold butter = flaky biscuits. Keep butter chilled until mixing.

• Don’t overwork dough: Less handling = softer biscuits.

• Make it spicy: Use hot sausage or add cayenne.

• Freezer-friendly: Bake biscuits ahead and freeze for up to 2 months.

• Gravy fix: If too thick, add a splash of milk; if too thin, simmer longer.

• Author: SOFIA
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Brunch
• Method: Baking + Skillet
• Cuisine: Southern American

Fluffy, golden biscuits paired with creamy, peppery sausage gravy create a meal that’s hearty, filling, and deeply comforting. This dish has roots in rural American kitchens, where simple pantry ingredients had to be stretched to feed hungry farm families.

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Today, biscuits and gravy remain a beloved breakfast staple across the United States—appearing on diner menus, brunch tables, and weekend gatherings.

In this article, you’ll learn everything you need to know about making the perfect biscuits and gravy at home—from scratch-made flaky biscuits to a velvety sausage gravy with just the right amount of spice.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories (approx.): 480 per serving

Ingredients

For the Biscuits:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• ½ cup (1 stick) unsalted butter, very cold and cubed
• 1 cup cold buttermilk (plus extra for brushing tops)

For the Sausage Gravy:

• 1 pound breakfast sausage (pork, or a blend of pork and turkey)
• ¼ cup all-purpose flour
• 3 cups whole milk (warm)
• ½ teaspoon salt (adjust to taste)
• 1 teaspoon freshly cracked black pepper
• ½ teaspoon garlic powder (optional)
• ½ teaspoon onion powder (optional)
• Pinch of cayenne or red pepper flakes (optional, for heat)

Step-by-Step Instructions

Step 1: Prepare the Biscuit Dough

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3. Add the cold butter cubes. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter.
4. Pour in the buttermilk and stir gently until the dough just comes together. Do not overmix—it should look a little shaggy.

Step 2: Shape and Bake the Biscuits

1. Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick.
2. Fold the dough over itself once or twice to create flaky layers.
3. Using a round biscuit cutter or the rim of a glass, cut biscuits and place them on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges.
4. Brush the tops with a little buttermilk.
5. Bake for 12–15 minutes, until golden brown.

Step 3: Cook the Sausage

1. While the biscuits bake, heat a large skillet over medium heat.
2. Add the sausage, breaking it into small crumbles with a spatula. Cook until browned and fully cooked, about 6–8 minutes. Do not drain all the fat; you’ll need some for the gravy.

Step 4: Make the Gravy

1. Sprinkle the flour over the cooked sausage. Stir well to coat the meat in the flour. Cook for 1–2 minutes to eliminate the raw flour taste.
2. Slowly pour in the warm milk, whisking constantly to avoid lumps.
3. Stir until the mixture thickens into a creamy gravy, about 5–7 minutes.
4. Season generously with black pepper, salt, and any optional spices.

Step 5: Serve

Split warm biscuits in half, ladle sausage gravy over the top, and serve immediately.

Notes and Pro Tips

• Keep butter cold: Cold butter is the secret to flaky biscuits. If the butter softens too much, pop the dough in the fridge for 10 minutes before baking.
• Don’t overwork the dough: Over-kneading leads to tough biscuits. Handle it just enough to bring everything together.
• Customize the gravy: Try spicy Italian sausage, chicken sausage, or even mushroom gravy for a vegetarian twist.
• Make ahead: Biscuits freeze well. Bake a batch, freeze them, then reheat in the oven when ready to serve.

Nutrition Facts (per serving)

• Calories: 480
• Protein: 15g
• Carbohydrates: 38g
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Cholesterol: 65mg
• Sodium: 890mg
• Fiber: 1g
• Sugar: 3g

Variations to Try

• Country Ham Gravy: Replace sausage with diced country ham for a saltier, smoky flavor.
• Herb Biscuits: Add fresh rosemary, thyme, or chives to the biscuit dough.
• Cheddar Biscuits: Fold in shredded cheddar cheese for extra richness.
• Vegetarian Gravy: Use mushrooms or plant-based sausage in place of pork.

FAQs

Q: Can I use canned biscuits instead of homemade?
A: Yes, though homemade biscuits give the best flavor and texture, canned biscuits work in a pinch.

Q: What type of milk works best for gravy?
A: Whole milk gives the richest flavor, but you can use 2% or even unsweetened almond milk for a lighter option.

Q: How do I keep gravy from getting lumpy?
A: Whisk constantly as you add the milk, and make sure to cook the flour into the sausage before adding liquid.

Q: Can I make biscuits and gravy ahead of time?
A: Biscuits can be baked and stored, but gravy is best made fresh. Reheat gently with a splash of milk if needed.

Final Thoughts

Biscuits and gravy are more than just breakfast—they’re a tradition of warmth, comfort, and hospitality. This recipe takes the classic approach but leaves room for creativity, whether you want to spice it up, make it vegetarian, or serve it alongside eggs and hash browns for a full Southern feast.

Next time you want a breakfast that feels like a hug from the inside, bake a batch of biscuits, stir up a skillet of creamy sausage gravy, and enjoy every hearty bite.