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My homemade biscuits and gravy recipe features fluffy, buttery buttermilk biscuits paired with rich, creamy gravy for the ultimate comfort meal.
This recipe stands out with its foolproof biscuit technique and perfectly seasoned gravy, making it the best choice for a cozy, homemade breakfast. You and your loved ones will savor the ultimate comfort food when you make these buttery, flaky biscuits smothered in rich, savory sausage gravy.
I love making these biscuits and gravy because they bring that warm, comforting feeling of a home-cooked meal that can’t be beaten. This recipe has become a go-to in my kitchen because it’s simple, reliable, and always a crowd-pleaser.
Plus, there’s something so satisfying about knowing you made everything from scratch, creating a meal that feels like a big, cozy hug on a plate. If you’re craving some serious comfort food, this is the recipe.
What I Love About This Biscuits and Gravy Recipe
- The biscuit-making technique is foolproof, ensuring perfect biscuits every time.
- It’s a classic comfort food that feels like a special breakfast, brunch, or brinner treat.
- The recipe uses everyday ingredients you likely already have at home.
- It’s a crowd-pleaser that’s sure to satisfy everyone at the table.
Ingredients
Biscuits
- All-purpose flour: Provides structure and a light, fluffy texture.
- Baking powder: Adds lift and makes the biscuits rise beautifully.
- Salt: Enhances overall flavor, balancing the richness of the butter and buttermilk.
- Unsalted butter: Creates flaky layers and adds a rich, buttery taste.
- Buttermilk: Adds tanginess and moisture for a tender texture.
Gravy
- Ground pork sausage: Provides a savory, meaty base with rich, hearty flavors.
- Salted butter: Adds richness and helps create a smooth, creamy gravy.
- All-purpose flour: Thickens the gravy, giving it a satisfying, velvety consistency.
- Whole milk: Adds creaminess and balances the savory sausage with a smooth texture.
- Crushed black pepper: Adds a bit of heat and enhances the overall savory flavor.
Equipment
- Baking sheet
- Large mixing bowl
- Whisk
- Pastry cutter
- Rolling pin
- Biscuit cutter or glass
- Large pan or skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Brush
How To Make Biscuits and Gravy
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
Make Buttermilk Biscuits:
- Preheat the oven to 425°F and line a baking sheet with a silicone baking mat or parchment.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until crumbs form.
- Pour in the buttermilk and fold the mixture until it forms a dough.
- On a floured surface, shape the dough into a ¾-inch thick rectangle. Fold, rotate, and flatten the dough three times, then flatten it to 1¼ inches thick.
- Cut out biscuits and place them on the baking sheet. Brush with buttermilk.
- Bake for 15-20 minutes. Brush with melted butter when done.
Make Sausage Gravy:
- Cook the sausage in a large pan until browned. Add butter and mix until melted.
- Stir in the flour, then gradually add the milk, cooking until the gravy thickens. Season with black pepper.
Assemble:
- Top biscuits with gravy and serve.
Recipe Tips
Use Cold Butter For The Biscuits: Ensure the butter is cold and frozen for 15 minutes before use. This helps create flaky layers in the biscuits as the butter melts during baking.
Don’t Overwork the Dough: Handle the dough gently to avoid overworking the dough. Overmixing can make the biscuits tough instead of tender and flaky.
Cut the Biscuits Properly: Press the biscuit cutter straight down without twisting. Twisting the cutter can seal the edges, preventing the biscuits from rising properly.
Storage Tips
Storing:
- Biscuits: Store leftover biscuits in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Gravy: Store leftover sausage gravy in an airtight container in the refrigerator for up to 3 days.
Freezing:
- Biscuits: Cool completely, then place in a freezer-safe container or bag. Freeze for up to 3 months.
- Gravy: Let cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 3 months.
Thawing:
- Biscuits: Thaw overnight in the refrigerator.
- Gravy: Thaw overnight in the refrigerator.
Reheating:
- Biscuits: Reheat in a 350°F (175°C) oven for 10-15 minutes or until warmed.
- Gravy: Reheat in a saucepan over medium heat, stirring occasionally, until warmed.
Recipe FAQs
Can I use store-bought biscuits instead of making them from scratch?
Yes, you can use store-bought biscuits if you’re short on time. However, homemade biscuits offer a fresher, more buttery flavor and flakier texture.
What can I substitute for buttermilk?
You can make a quick buttermilk substitute by following this how to tutorial for making buttermilk with vinegar.
How do I prevent my biscuits from being too dense?
Ensure your butter is cold and don’t overwork the dough. These steps help create light, fluffy biscuits with plenty of layers.
What type of sausage works best for the gravy?
Ground pork sausage is traditional, but you can use turkey sausage, spicy sausage, or even plant-based sausage for different flavors.
How do I keep the gravy from being too thick?
If your gravy becomes too thick, add a little more milk, a tablespoon at a time, until it reaches your desired consistency.
More Breakfast Recipes
Biscuits and Gravy
Equipment
- baking sheet
- large mixing bowl
- whisk
- Pastry cutter
- Rolling Pin
- Biscuit cutter or glass
- Large pan or skillet
- Wooden spoon or spatula
- measuring cups and spoons
- pastry brush
Ingredients
BISCUITS:
- 2 ½ cups all-purpose flour, plus more for rolling
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 8 Tablespoons unsalted butter , cut into cubes and frozen for 15 minutes
- 1 cup + 2 Tablespoons buttermilk
- 3 Tablespoons salted butter , melted
GRAVY:
- 16 ounces ground pork sausage
- 3 Tablespoons salted butter
- 3 Tablespoons all purpose flour
- 2 ½ cup whole milk
- 1 teaspoon cracked black pepper
Instructions
Prep Oven and Baking Sheet:
- Preheat the Oven: Set your oven to 425°F (220°C). Prepare a baking sheet by spraying it with non-stick spray and set it aside.
Make Biscuit Dough:
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, and salt. Whisk until well blended.
- Add Butter: Use a pastry cutter to cut cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add Buttermilk: Create a well in the center of the mixture and pour in the buttermilk. Gently fold the mixture until the dough starts to come together.
- Prepare Work Surface: Lightly flour a clean work surface and transfer the dough onto it.
- Knead Dough: Flour your hands and gently work the dough together, shaping it into a ¾-inch thick rectangle.
- Fold Dough: Fold one long side of the rectangle into the center, then fold the other long side over it. Rotate the dough 90 degrees, gently flatten it again into a rectangle, and repeat the folding process. Fold and rotate this two more times.
- Final Flattening: Flatten the dough into a rectangle approximately 1¼ inches thick after the last fold.
- Cut Biscuits: Use a 2½ or 3-inch biscuit cutter (or a large glass) to cut the biscuits. Press the cutter straight down and lift straight up without twisting to ensure the biscuits rise properly.
- Place on Baking Sheet: Arrange the biscuits on the prepared baking sheet. If desired, brush the tops with extra buttermilk for a golden finish.
- Bake: Bake the biscuits for 15-20 minutes or until they turn golden brown.
- Finish: Once baked, remove the biscuits from the oven and brush them with melted butter for added richness.
Make Gravy:
- Cook Sausage: Heat a large frying pan over medium-high heat and lightly spray it with non-stick spray. Add the ground sausage and cook until it forms crumbles and is browned.
- Add Butter: Once the sausage is cooked, add the butter to the pan and stir until melted, coating the sausage.
- Incorporate Flour: Sprinkle the flour over the sausage mixture and stir until fully incorporated.
- Add Milk: Gradually pour in the milk, stirring constantly. Cook until the gravy thickens, which should take about 3-5 minutes.
- Season and Finish: Sprinkle with black pepper to taste and remove from heat.
Assemble:
- Serve: Place a warm biscuit on a plate and spoon the desired amount of gravy over the top.
- Enjoy: Serve immediately and enjoy your homemade biscuits and gravy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
