Classic Biscuits and Gravy

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A Southern breakfast staple, biscuits and gravy is hearty, comforting, and full of flavor. Soft, flaky biscuits smothered in creamy sausage gravy make the perfect morning meal—or even dinner when you’re craving something cozy.

Ingredients

For the Biscuits (makes about 12):

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp granulated sugar (optional, for slight sweetness)
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1 1/4 cups cold buttermilk (plus extra for brushing)

For the Sausage Gravy:

  • 1 lb breakfast sausage (pork, spicy, or mild depending on preference)
  • 1/4 cup unsalted butter (optional, if sausage isn’t very fatty)
  • 1/3 cup all-purpose flour
  • 4 cups whole milk (warm)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp black pepper (freshly ground)
  • 1 tsp salt (adjust to taste)
  • Pinch of cayenne or paprika (optional, for heat)

Instructions

Step 1: Make the Biscuits

  1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. Cut cold butter into the flour using a pastry cutter or your fingers until pea-sized crumbs form.
  4. Pour in buttermilk and stir just until dough comes together (don’t overmix).
  5. Turn dough out onto a lightly floured surface, pat into a rectangle, fold over itself, and repeat 2–3 times for flaky layers.
  6. Roll to about 1-inch thick. Cut biscuits with a round cutter.
  7. Place on prepared sheet, brush tops with buttermilk, and bake for 12–15 minutes until golden.

Step 2: Make the Sausage Gravy

  1. In a large skillet, cook sausage over medium heat, breaking it up with a spoon until browned and cooked through.
  2. If sausage doesn’t release enough fat, add butter.
  3. Sprinkle flour over the sausage and stir well, cooking for about 2 minutes.
  4. Slowly whisk in warm milk, stirring constantly to avoid lumps.
  5. Simmer on low heat for 6–8 minutes until thickened.
  6. Season with salt, pepper, garlic powder, onion powder, and cayenne.

Step 3: Assemble & Serve

  • Split biscuits in half, spoon sausage gravy generously over the top, and enjoy warm.

History

Biscuits and gravy originated in the Southern United States in the late 1800s, when food was scarce and cooks needed hearty, inexpensive meals. Flour, milk, and sausage were affordable, and biscuits could stretch a little meat into a filling dish.

Benefits

  • Hearty & filling – keeps you full for hours.
  • Protein-packed – sausage and milk give good protein.
  • Budget-friendly – made with simple pantry staples.
  • Customizable – swap pork for turkey sausage, add herbs, or make it spicy.

Variations

  • Sawmill Gravy: Made with bacon drippings instead of sausage.
  • Red-Eye Gravy: Uses coffee for a smoky, bitter flavor.
  • Vegetarian Option: Use plant-based sausage and nondairy milk.
  • Loaded Biscuits: Add shredded cheddar or herbs to biscuit dough.

Nutrition (per serving, 1 biscuit + 1/2 cup gravy)

  • Calories: ~420
  • Protein: 12g
  • Fat: 24g
  • Carbs: 38g
  • Fiber: 2g
  • Sugar: 3g

Who Loves It?

Biscuits and gravy are adored by Southern families, diners, truck stops, and brunch lovers everywhere. It’s comfort food at its finest, often paired with scrambled eggs, fried potatoes, or coffee.

Conclusion

Biscuits and gravy isn’t just breakfast—it’s a taste of tradition. Soft, buttery biscuits paired with rich, savory sausage gravy create a dish that warms the soul. Whether you’re cooking for family or just craving comfort, this recipe delivers Southern hospitality right on your plate.

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