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Biscuits and gravy is the ultimate comforting breakfast that turns simple pantry staples into a soul-satisfying meal. It comes together quickly and feels like a warm hug on a plate making it perfect for weekend mornings or any time you need a cozy pick-me-up.
I first made this on a chilly Sunday morning when I was craving something hearty and it instantly became a brunch favorite in our home that always impresses guests without a fuss.
Ingredients
- All-purpose flour: forms the foundation for light fluffy biscuits choose fresh flour stored in a cool place for best texture
- Baking powder and baking soda: are the leavening agents that give the biscuits a pleasing rise
- Cold unsalted butter: cut into small cubes helps create flaky layers in the dough keep it chilled until ready to use
- Buttermilk: adds tang and tenderizes the biscuits if you don’t have buttermilk add a teaspoon of lemon juice or vinegar to milk and let it sit for 5 minutes before using
- Breakfast sausage: gives the gravy bold meaty flavor opt for pork or turkey based on preference and look for one without fillers for great taste and texture
- Whole milk: makes the gravy creamy and smooth whole milk is best but 2% will work in a pinch
- Black pepper: adds a simple heat balance adjusting to taste brings out the sausage flavor
- Optional cayenne or smoked paprika: adds a subtle smoky warmth if you like a little more depth
Instructions
- Make The Biscuits:
- Whisk together the flour baking powder baking soda and salt in a large bowl to evenly distribute the leavening ingredients
- Cut In The Butter:
- Add cubed cold butter to the flour mixture and use a pastry cutter or your fingertips to work it in until the mixture looks like coarse crumbs with pea-sized pieces of butter visible this creates layers that bake into flaky biscuits
- Add The Buttermilk:
- Pour in the buttermilk and gently stir with a fork just until the dough comes together it’s important not to overmix here or the biscuits can turn tough
- Shape And Cut Biscuits:
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle or circle use a biscuit cutter to cut rounds or simply cut squares with a knife and place them on a baking sheet
- Bake The Biscuits:
- Place the biscuits in a preheated 425 degrees Fahrenheit oven and bake for 12 to 15 minutes until golden brown on top and cooked through remove and keep warm
- Cook The Sausage:
- Meanwhile brown the sausage in a skillet over medium heat breaking it apart with a spatula until no longer pink this builds a rich savory base for the gravy
- Add Flour To Thicken:
- Sprinkle the flour evenly over the cooked sausage and stir to coat cook for about 1 minute to get rid of the raw flour taste and start thickening
- Make The Gravy:
- Slowly pour in the milk stirring constantly to avoid lumps simmer gently until the gravy thickens and coats the back of a spoon this can take 5 to 8 minutes
- Season The Gravy:
- Add freshly ground black pepper salt to taste and if using a pinch of cayenne or smoked paprika to elevate the flavor stir well
- Serve:
- Split the warm biscuits and ladle the sausage gravy generously over the top enjoy right away for the best creamy satisfying experience
My favorite part is the sausage gravy the pepper and cream combination always reminds me of lazy Sunday mornings with family laughter filling the kitchen as the house smells like breakfast heaven.
Storage Tips
Store any leftover biscuits and gravy separately in airtight containers in the fridge for up to three days Reheat biscuits wrapped in foil in a warm oven to maintain their texture Warm the gravy gently on the stove stirring occasionally or microwave in short bursts to prevent separation This separation happened once in my kitchen and gently whisking it back together brought it right back to creamy perfection.
Ingredient Swaps
Self-rising flour can replace all-purpose flour and baking powder for a simplified biscuit base Ground turkey sausage is a leaner alternative to pork sausage and still provides great flavor For a dairy-free version use almond milk or oat milk with a dairy-free butter substitute in the biscuits Adding fresh herbs like chives or thyme to the biscuit dough gives an aromatic twist that brings fresh flavor to the dish
Serving Ideas
Pair biscuits and gravy with a side of scrambled eggs or sautéed greens for a balanced breakfast plate A crisp orange juice or tomato-based drink complements the richness of the dish perfectly For a brunch crowd serve with country-style ham or crispy bacon for added texture and protein
This classic biscuits and gravy recipe is sure to become a weekend favorite bringing warmth and comfort to your table with every bite.
Frequently Asked Recipe Questions
- → What flour can I use for the biscuits?
All-purpose flour works well, but using self-rising flour can simplify the process by eliminating the need for added baking powder and baking soda.
- → How do I get flaky biscuits?
Keep the butter cold and cut it into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough to maintain flakiness.
- → Can I substitute buttermilk in the biscuit dough?
Yes, you can use milk mixed with a teaspoon of lemon juice or vinegar as a buttermilk substitute to achieve similar tanginess and tenderness.
- → How do I thicken the sausage gravy properly?
Sprinkle flour over browned sausage and cook for a minute before gradually adding milk, stirring constantly until the mixture thickens to your desired consistency.
- → What spices complement sausage gravy best?
Black pepper is classic, but a pinch of cayenne or smoked paprika adds a warm depth and subtle heat, enhancing the overall flavor.