Biscuits And Gravy Recipe
This Biscuits And Gravy Recipe brings together fluffy homemade biscuits and a creamy sausage gravy that feels like a warm hug on a chilly morning.
A Southern-style breakfast classic, biscuits and gravy has roots in simple farm kitchens where a handful of pantry staples turned into a hearty meal. What makes this version special is its balance of flaky, buttery biscuits and a gravy that’s silky yet peppery, all whipped up in under an hour. Personally, I remember my dad’s cast-iron skillet bubbling with sausage bits and white sauce on Sunday mornings—those memories inspired the ratio of milk to sausage fat you’ll find here. According to Google Trends, searches for “biscuits and gravy” spike by 30% each winter, so it’s prime time to try this comforting recipe.
Why You’ll Love This Biscuits And Gravy Recipe
* Ready in under an hour—even on busy weekdays
* Flaky, tender biscuits with minimal hands-on mixing
* Sausage gravy that clings just right—no lumps, no fuss
* Uses pantry staples (flour, butter, milk, sausage)
* Customizable spice level—add cayenne or fresh thyme
* Crowd-pleasing breakfast or casual brunch centerpiece
* Make-ahead biscuit dough option for swift mornings
* Comfort food classic that’s perfect year-round
Ingredients for Biscuits And Gravy Recipe
• 2 cups (240g) all-purpose flour (Bob’s Red Mill or King Arthur)
• 1 tbsp (14g) baking powder (fresh for best rise)
• ½ tsp baking soda
• 1 tsp kosher salt, plus extra for sprinkling
• 6 tbsp (85g) cold unsalted butter, diced (keep it chilled!)
• 1 cup (240ml) buttermilk or whole milk + 1 tbsp vinegar (let sit 5 minutes)
• 1 lb (450g) ground breakfast sausage (mild or spicy; Jimmy Dean works well)
• ¼ cup (30g) all-purpose flour (for gravy thickening)
• 3 cups (720ml) whole milk (warm, to prevent clumps)
• ½ tsp freshly ground black pepper (plus more to taste)
• Pinch of cayenne pepper (optional, for a gentle kick)
• 2 tbsp chopped fresh parsley or chives (for garnish)
Tip: For extra-buttery biscuits, use high-fat butter or substitute 2 tbsp with lard. If you like a looser gravy, reduce the sausage fat to 2 tbsp and bump milk to 3½ cups.
Directions for Biscuits And Gravy Recipe
1. Preheat & prep. Set your oven rack in the center and heat to 425°F. Line a baking sheet with parchment. Warm milk for gravy in a small saucepan, then keep off heat.
2. Mix dry biscuit dough. In a large bowl, whisk flour, baking powder, baking soda, and 1 tsp salt until evenly blended—this aerates the mixture and boosts rise.
3. Cut in the butter. Drop cold butter cubes into the flour and work with a pastry cutter or two knives until you see pea-sized lumps; those pockets melt into flaky layers.
4. Add the buttermilk. Make a well in the center, pour in buttermilk, and stir gently with a wooden spoon until the dough just comes together—avoid overmixing.
5. Shape biscuits. Turn dough onto a lightly floured surface, pat into a ¾-inch thick rectangle, then fold it over itself twice for layers. Cut rounds (2½-inch biscuit cutter) and place them close together on the sheet.
6. Bake biscuits. Brush tops with a little milk, scatter flaked sea salt, then bake for 12–15 minutes until golden brown. Rotate pan halfway for even color.
7. Brown the sausage. While biscuits bake, heat a medium skillet over medium heat. Crumble in sausage and cook until no pink remains, stirring occasionally so bits brown evenly.
8. Make the gravy. Sprinkle ¼ cup flour over sausage, stir for 1 minute so it toasts lightly (this cuts raw-flour taste). Gradually whisk in warm milk, scraping up browned bits.
9. Simmer to thicken. Bring gravy to a gentle bubble, then reduce heat to low and cook 5–7 minutes, stirring now and then. Look for a ribbon-like consistency that clings to the spoon.
10. Season & serve. Stir in black pepper and cayenne (if using), taste for salt, then split warm biscuits and ladle gravy over the top. Garnish with parsley or chives for a fresh pop of color.
Servings & Timing
Makes 4 generous servings
Prep Time: 15 minutes (plus 5 minutes for milk to thicken)
Bake Time: 12–15 minutes
Gravy Time: 15 minutes
Total Time: about 45 minutes from start to finish
Variations
• Cheddar-Chive Biscuits: Fold ½ cup shredded sharp cheddar and 2 tbsp chopped chives into the dough.
• Spicy Sausage Gravy: Use hot Italian sausage and add ¼ tsp smoked paprika.
• Mushroom “Gravy”: Swap sausage for 12 oz sliced cremini mushrooms, sauté until golden.
• Gluten-Free Twist: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum to the biscuit mix.
• Herb-Infused Milk: Steep a sprig of rosemary in the warmed milk for 5 minutes before adding.
• Single-Serve Mug Version: Bake one biscuit in a ramekin and top with stovetop gravy for a quick fix.
Storage & Reheating
Refrigerator: Store biscuits and gravy separately in airtight containers for up to 3 days.
Freezer: Gravy freezes well for up to 2 months—thaw overnight in the fridge. Freeze biscuits for up to 1 month; wrap individually.
Reheating: Warm gravy gently on the stovetop (add a splash of milk if too thick). Microwave biscuits on low power for 15–20 seconds, then crisp in a toaster oven if desired.
Make-Ahead Tip: Prepare biscuit dough the night before; shape and refrigerate on the baking sheet, then bake fresh in the morning.
Notes
• Don’t skip chilling the butter—cold fat is key to flaky layers.
• Toast the flour with the sausage fat until it smells slightly nutty; that little extra step makes a big flavor difference.
• If your gravy seems grainy, whisk vigorously off heat or strain through a fine mesh—either trick will smooth it out.
• For lighter gravy, swap half the milk for low-fat buttermilk, but keep an eye on thickness.
FAQs
Q: Can I use store-bought biscuits?
A: Absolutely—Pillsbury Grands are a quick shortcut. Just heat them and top with your homemade gravy.
Q: My gravy is too thin; how do I thicken it?
A: Whisk in a teaspoon of flour mixed with cold water, then simmer a couple more minutes until it thickens.
Q: Is there a dairy-free version?
A: Use a plant-based milk (oat or almond) and vegan butter, and choose a dairy-free sausage alternative.
Q: How do I prevent lumpy gravy?
A: Always whisk in milk gradually, and keep the pan at a gentle simmer rather than a rolling boil.
Q: Can I make this ahead for a brunch buffet?
A: Yes—bake biscuits early, reheat in a low oven, and keep gravy warm in a slow cooker on low.
Q: What’s the best sausage to use?
A: A classic pork breakfast sausage balances fat and seasoning perfectly, but turkey sausage works if you want leaner gravy.
Q: My biscuits came out dense—what went wrong?
A: Overworking the dough or using warm butter can lead to toughness. Keep everything cold and handle gently.
Q: Any tips for batch cooking?
A: Double the gravy and freeze half in freezer-safe bags; you’ll have a ready-made comfort food stash.
Conclusion
This biscuits and gravy recipe is your ticket to a cozy, stick-to-your-ribs breakfast—complete with tender, flaky biscuits and a luscious, peppery gravy. Give it a try this weekend, and let me know how you customize it! Share your feedback or photos below, and don’t forget to explore my other comfort food favorites like ham-and-egg strata or cinnamon-swirl French toast.
Biscuits And Gravy Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder fresh for best rise
- 1/2 tsp baking soda
- 1 tsp kosher salt plus extra for sprinkling
- 6 tbsp cold unsalted butter diced (keep it chilled!)
- 1 cup buttermilk or whole milk + 1 tbsp vinegar (let sit 5 minutes)
- 1 lb ground breakfast sausage mild or spicy; Jimmy Dean works well
- 1/4 cup all-purpose flour for gravy thickening
- 3 cups whole milk (warm, to prevent clumps)
- 1/2 tsp freshly ground black pepper plus more to taste
- Pinch of cayenne pepper (optional, for a gentle kick)
- 2 tbsp chopped fresh parsley or chives (for garnish)
Instructions
- Set your oven rack in the center and heat to 425°F. Line a baking sheet with parchment. Warm milk for gravy in a small saucepan, then keep off heat.
- In a large bowl, whisk flour, baking powder, baking soda, and salt until evenly blended. This aerates the mixture and boosts rise.
- Drop cold butter cubes into the flour and work with a pastry cutter or two knives until pea-sized lumps form.
- Make a well in the center, pour in buttermilk, and stir gently with a wooden spoon until the dough just comes together.
- Turn dough onto a lightly floured surface, pat into a ¾-inch thick rectangle, then fold it over itself twice for layers. Cut rounds with a biscuit cutter.
- Brush tops with a little milk, sprinkle with sea salt, then bake for 12–15 minutes until golden brown.
- Crumble sausage in a skillet and cook until no pink remains, stirring occasionally.
- Sprinkle flour over sausage, stir for 1 minute. Gradually whisk in warm milk, scraping up browned bits.
- Bring gravy to a gentle bubble, then simmer on low for 5–7 minutes, stirring occasionally, until thickened.
- Stir in black pepper and cayenne. Split warm biscuits, ladle gravy over the top, and garnish with parsley or chives.
