Biscuits and Gravy are the South’s ultimate stick to your ribs breakfast. They’re also about as “comfort foody” as you can get.
Who wouldn’t want to wake up to fresh, hot buttermilk biscuits loaded up with a creamy gravy full of flavorful pork sausage?
So gather round the table, y’all, and don’t forget to bring your appetite!
Every region has thier iconic dishes. When it comes to the American South, biscuits with sausage gravy is certainly one of them.
Biscuits, of course, can go with just about anything, from smothered chicken to beef stew to fried chicken.
But when you top them with country gravy loaded full of crumbled breakfast sausage… mmm, that’s another level of comfort food altogether.
Why You’ll Love These Biscuits and Gravy
- They are a super hearty breakfast. Seriously, you may not need to eat again till dinner.
- You can feed a crowd. A little goes a long way, and this recipe can feed 6-8 people.
- Everyone will love it. Unless some vegetarian sneaks in the back door, you will get universal praises.
- Homemade sausage gravy is a hundred million times better than any of those disappointing restaurant gravys.
- It’s surprisingly easy!
Ingredients
Buttermilk Biscuits
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Cold Butter
- Buttermilk
Sausage Gravy
- Breakfast sausage – think Jimmy Dean, Smithfield, etc.
- Roux – butter and flour
- Milk
- Seasonings – salt, pepper, thyme
How to Make Biscuits and Gravy
Biscuits
Whisk together flour, baking powder, baking soda, salt, and sugar. Cut butter into small cubes. Add butter into the flour mixture and use fingers to break it up until the mixture resembles cornmeal.
Gradually add buttermilk into the flour mixture, stirring with a fork till well mixed. Knead the mixture in the bowl a few times until a shaggy dough forms.
Pour the dough onto a floured work surface and roll to 3/4 inch thick. Fold dough in half, then roll to 3/4 inch again. Repeat the folding and rolling process three more times.
Using 3-inch biscuit cutter dipped in flour, cut rounds of dough and arrange on a parchment paper lined baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits.
Brush the tops with remaining buttermilk, then bake in preheated oven until golden brown, about 15-20 minutes.
Sausage Gravy
Brown up the sausage in a large skillet, breaking it up with a wooden spoon or spatula. We prefer a little larger chunks, but you can break it up small if you prefer a finer consistency.
We like to brown the sausage up nicely, so there is some caramelization in the pan. This gives the gravy good flavor, as well as color.
Push the sausage to the edges of the pan, then add in the butter. Once the butter is melted, gradually stir in the flour to make a smooth, thick paste. Cook it for a few minutes to prevent a raw four taste.
Gradually, about 1 cup at a time, stir in the milk. If the gravy starts to clump up, stir until it is smooth before adding more milk.
Add in the seasonings, mix everything together and simmer to your desired thickness.
Serve the gravy piled generously over biscuit halves.
Frequently Asked Questions
It’s pretty sturdy on its own, but you can have a side of scrambled or fried eggs. Some fresh fruit is nice on the side.
Absolutely. Make the biscuits up to two days in advance, storing in a ziploc bag. Reheat in the oven at 325ºF.
When reheating the gravy, add a little water or milk, as it does thicken up in the fridge.
Technically it can, but we don’t recommend it. The texture does not hold up well.
Certainly. They won’t be as good as homemade, but as the gravy is the star, you can take that shortcut.
Shhh…
Cook this Southern classic breakfast in your own kitchen. It’s so much easier than you might think, and your whole family will love it.
Save it for a special Sunday brunch, or make a big batch right now and enjoy leftovers for days.
Biscuits and Gravy, on our Gypsy Plate… enjoy!
Check out these other great breakfast recipes!
Mediterranean Omelette
Grillades & Grits
Welsh Rarebit
Eggs Cochon
Pesto Eggs
Denver Omelette
Loco Moco
Biscuits and Gravy
Biscuits and Gravy are the South’s ultimate stick to your ribs breakfast. They’re also about as “comfort foody” as you can get.
Ingredients
Buttermilk Biscuits
- 2.5 cup all purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 8 tbsp cold butter, cut into ¼ inch pieces
- 1 cup + 2 tbsp cold buttermilk, divided
Sausage Gravy
- 1 pound pork sausage
- 2 tbsp butter
- 4 tbsp flour
- 4 cups milk
- 1 tsp dried thyme
- salt and pepper, to taste
Instructions
Biscuits
- Preheat oven to 425°F.
- Whisk together flour, baking powder, baking soda, salt, and sugar. Cut butter into small cubes. Add butter into the flour mixture and use fingers to break it up until the mixture resembles cornmeal.
- Gradually add buttermilk into the flour mixture, stirring with a fork till well mixed. Knead the mixture in the bowl a few times until a shaggy dough forms.
- Pour the dough onto a floured work surface and roll to 3/4 inch thick. Fold dough in half, then roll to 3/4 inch again. Repeat the folding and rolling process three more times.
- Using 3-inch biscuit cutter dipped in flour, cut rounds of dough and arrange on a parchment paper lined baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits.
- Brush the tops with remaining buttermilk, then bake in preheated oven until golden brown, about 15-20 minutes.
Gravy
- Brown up the sausage in a large skillet over medium high heat, breaking it up with a wooden spoon or spatula.
- Push the sausage to the edges of the pan, then add in the butter. Once the butter is melted, gradually stir in the flour to make a smooth, thick paste. Cook it for 2-3 minutes.
- Gradually, about 1 cup at a time, stir in the milk. If the gravy starts to clump up, stir until it is smooth before adding more milk.
- Add in the seasonings, mix everything together and simmer to your desired thickness.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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I love that you take the effort to make fresh biscuits, makes it next level! I’d just like to say, I’ve been making this recipe for 20+years, and to help make it a bit easier for novice cooks, you can just melt the butter with sausage and I sprinkle the flour (evenly) across the top. Then cook for a minute and viola, you’re ready to add milk.
I know it’s not a game changer, but eliminating the roux might make it less intimidating to some. plus it turns out the exact same.
For the record, my nickname is Biscuits N Gravy 😋