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    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.

    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!

    Biscuits and Gravy are the South’s ultimate stick to your ribs breakfast. They’re also about as “comfort foody” as you can get.

    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

    1. They are a super hearty breakfast. Seriously, you may not need to eat again till dinner.
    2. You can feed a crowd. A little goes a long way, and this recipe can feed 6-8 people.
    3. Everyone will love it. Unless some vegetarian sneaks in the back door, you will get universal praises.
    4. Homemade sausage gravy is a hundred million times better than any of those disappointing restaurant gravys.
    5. It’s surprisingly easy!
    sausage gravy in a skillet

    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

    sausage gravy in a skillet

    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.

    Biscuits and Gravy are the South’s ultimate stick to your ribs breakfast. They’re also about as “comfort foody” as you can get.

    Frequently Asked Questions

    What goes with biscuits and gravy?

    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.

    Can this be made ahead of time?

    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.

    Can leftover gravy be frozen?

    Technically it can, but we don’t recommend it. The texture does not hold up well.

    Can I use canned or frozen biscuits?

    Certainly. They won’t be as good as homemade, but as the gravy is the star, you can take that shortcut.

    How many calories are in one serving?

    Shhh…

    Biscuits and Gravy are the South’s ultimate stick to your ribs breakfast. They’re also about as “comfort foody” as you can get.

    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.

    Save or pin this classic Southern recipe, you’ll want to make it again and again. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!

    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

    Featured image for biscuits and gravy post.

    Biscuits and Gravy

    Yield: 6-8 servings
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 20 minutes

    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

      1. Preheat oven to 425°F.
      2. 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.
      3. 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.
      4. 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.
      5. 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.
      6. Brush the tops with remaining buttermilk, then bake in preheated oven until golden brown, about 15-20 minutes.

    Gravy

      1. Brown up the sausage in a large skillet over medium high heat, breaking it up with a wooden spoon or spatula.
      2. 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.
      3. 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.
      4. Add in the seasonings, mix everything together and simmer to your desired thickness.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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