Drop Biscuits with Sausage Gravy

This drop biscuit and sausage gravy recipe is a comforting classic that comes together quickly on busy mornings or relaxed weekends. The biscuits are tender and golden while the sausage gravy is creamy and peppery making each bite a satisfying mix of texture and flavor.

I came up with this recipe when I wanted a quick homemade breakfast without fuss and it quickly became a family favorite for lazy weekend brunches.

Ingredients

• Two cups all-purpose flour: builds the biscuit dough structure use fresh flour for best rise
• One tablespoon baking powder: ensures the biscuits are light and fluffy so don’t substitute old baking powder
• One teaspoon salt: brings out the flavor in the biscuits
• Half a cup unsalted butter: chilled and cubed gives the biscuits flakiness choose high quality butter for richness
• Three quarters cup whole milk: moistens the dough helping create soft biscuits fresh milk adds better tenderness
• One pound breakfast sausage: forms the hearty gravy base opt for ground pork sausage with seasoning but keep it mild if you like less spice
• Quarter cup all-purpose flour: used to thicken the gravy evenly scoop from fresh unopened bag for best results
• Two cups whole milk: for gravy creates the creamy texture use fresh milk for smoothness
• One teaspoon black pepper: adds just enough bite don’t skip it or the gravy tastes flat

Instructions

Preheat And Prepare:

Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Line a baking sheet with parchment paper to prevent sticking and easy cleanup.

Make The Biscuit Dough:

In a large mixing bowl combine two cups flour one tablespoon baking powder and one teaspoon salt. Cut in the chilled cubed butter using a pastry cutter two forks or your fingers until the mixture resembles coarse crumbs. Stir in the three quarters cup whole milk gently until the dough just comes together without over mixing which keeps the biscuits tender.

Drop The Dough And Bake:

Using two spoons drop rough rounded tablespoon sized mounds of dough onto your parchment lined baking sheet about two inches apart as they will spread while baking. Bake for 12 to 15 minutes until the tops are golden brown and a toothpick inserted comes out clean.

Cook The Sausage:

While the biscuits bake cook the sausage in a large skillet over medium heat breaking it apart with a spatula. When the meat is browned and cooked through scoop out excess fat if desired to keep the gravy from getting greasy.

Make The Gravy Base:

Sprinkle a quarter cup flour over the browned sausage and stir constantly for about one to two minutes. This step is crucial to cook the flour fully which prevents any raw flour taste and helps develop the flavor.

Add Milk And Season:

Slowly pour in the two cups of whole milk while stirring to avoid lumps. Continue cooking on medium low stirring frequently until the gravy thickens to your desired consistency about five to seven minutes. Stir in one teaspoon black pepper to season then remove from heat.

Serve The Dish:

Spoon the hot sausage gravy generously over the warm biscuits immediately for the best experience.

This dish reminds me of family mornings when my grandmother would make it perfectly creamy and warm the kitchen with its savory aroma.

Storage Tips

Store any leftover biscuits wrapped tightly in foil or an airtight container at room temperature for up to two days. The sausage gravy should be stored separately in the fridge in an airtight container for up to three days. Reheat gravy gently on the stove while stirring and warm biscuits in the oven to retain their crisp edges.

Ingredient Swaps

You can substitute whole milk with 2 percent or even unsweetened almond milk if you want a lighter gravy but the consistency might differ slightly. For a vegetarian option replace sausage with a meatless alternative or crumbled tofu seasoned with smoked paprika and garlic powder. Butter can be swapped for a plant-based margarine to make the biscuit dairy free though the flavor will shift.

Serving Ideas

Serve with scrambled eggs and sautéed greens for a hearty breakfast plate. Adding a simple side of fresh tomatoes or an avocado salad brightens the richness. Leftover biscuits also make excellent bases for breakfast sandwiches with fried eggs and cheese.

Drop biscuit dough just before baking with golden browned biscuits fresh from the oven.

Frequently Asked Recipe Questions

→ What type of flour works best for the biscuits?

All-purpose flour provides the right balance of structure and tenderness for these drop biscuits.

→ How do I ensure the biscuits come out flaky?

Chilling the butter and cutting it into the flour until crumbly helps create flaky layers when baked.

→ Can I use another type of milk in the gravy?

Whole milk enriches the gravy’s texture, but you can substitute with 2% milk for a lighter version.

→ How thick should the sausage gravy be?

The gravy should be thick enough to coat a spoon but still pourable to generously cover the biscuits.

→ What seasoning enhances the sausage gravy flavor?

Black pepper adds mild heat and depth; additional herbs like thyme can be added for complexity.