If there’s one recipe that feels like a hug from grandma’s kitchen, it’s this homemade biscuits and sausage gravy. Fluffy, golden-brown biscuits drenched in creamy, peppery gravy with crumbled sausage, this is the kind of meal that turns an ordinary morning into something special. It’s hearty, comforting, and surprisingly simple to make, even if you’re not a seasoned cook.
Growing up, this dish was our family’s Sunday tradition. My grandmother would pull the biscuits out of the oven just as the gravy finished simmering, and the whole house would fill with the buttery, savory scent that meant breakfast was ready. Today, I still make this recipe the way she taught me with real butter, good sausage, and a little extra black pepper for that perfect kick.
Whether you’re craving a cozy weekend brunch or need a satisfying breakfast to start your day, this biscuits and sausage gravy recipe never disappoints. Let’s get cooking!
Table of Contents
Ingredients List for homemade biscuits and sausage gravy
For the Biscuits:
- 2 cups all-purpose flour (or whole wheat for a healthier twist)
- 1 tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- ½ cup cold unsalted butter, cubed (or chilled coconut oil for a dairy-free option)
- ¾ cup cold buttermilk (or almond milk + 1 tsp vinegar as a substitute)
For the Sausage Gravy:
- ½ lb ground breakfast sausage (mild or spicy, based on preference)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk (or half-and-half for extra richness)
- ½ tsp freshly ground black pepper (plus more to taste)
- ½ tsp salt (adjust to taste)
- ¼ tsp garlic powder (optional, for depth)
- Pinch of crushed red pepper flakes (optional, for heat)
Step-by-Step Instructions for the perfect homemade biscuits and sausage gravy
Making the Biscuits
- Preheat & Prep: Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Cut in the Butter: Add the cold, cubed butter and use a pastry cutter (or your fingers) to work it into the flour until the mixture looks like coarse crumbs.
- Add Buttermilk: Pour in the cold buttermilk and stir just until the dough comes together—don’t overmix!
- Shape & Cut: Turn the dough onto a floured surface, pat it into a 1-inch thick rectangle, and cut into rounds using a biscuit cutter or a glass.
- Bake: Place the biscuits on the baking sheet and bake for 12-15 minutes, or until golden and fluffy.
Making the Sausage Gravy
- Brown the Sausage: In a skillet over medium heat, cook the sausage until browned and crumbly. Remove with a slotted spoon, leaving the drippings in the pan.
- Make the Roux: Add butter to the drippings. Once melted, whisk in the flour and cook for 1-2 minutes until golden.
- Whisk in Milk: Slowly pour in the milk, whisking constantly to avoid lumps. Let it simmer until the gravy thickens (about 5 minutes).
- Season & Combine: Stir in black pepper, salt, garlic powder, and the cooked sausage. Taste and adjust seasoning as needed.
Serving It Up
Split a warm biscuit in half and smother it with that creamy sausage gravy. A sprinkle of extra black pepper on top never hurts!
What to Serve With Biscuits and Gravy
- Classic Southern Breakfast: Add scrambled eggs, crispy bacon, or cheesy grits.
- Lighter Side: Balance the richness with fresh fruit or a simple arugula salad.
- Brunch Upgrade: Serve with a spicy Bloody Mary or a hot caramel latte.
Nutritional Info (Per Serving)
This biscuits and sausage gravy recipe packs about 450-500 calories per serving (1 biscuit + ½ cup gravy), with 30g fat, 35g carbs, and 15g protein. For a lighter version, try turkey sausage, low-fat milk, or whole wheat biscuits.
Tips & Variations
- Fluffier Biscuits: Handle the dough as little as possible—overworking makes them tough.
- Dairy-Free? Use plant-based butter and almond milk.
- Glutten-free: Looking gluten-free version Try this gluten free biscuits and gravy.
- Extra Flavor: A pinch of smoked paprika or fresh sage in the gravy adds depth.
- Make Ahead: Biscuits freeze well before baking; gravy reheats nicely with a splash of milk.
Frequently Asked Questions
Can I use store-bought biscuits?
Sure! Homemade is best, but refrigerated or frozen biscuits work in a pinch.
Why is my gravy lumpy?
Whisk constantly when adding milk, and make sure your roux is smooth first.
Can I freeze leftovers in the Freezer?
Yes! Reheat gravy with a little extra milk to loosen it up.
Final Thoughts
This biscuits and sausage gravy recipe is more than just breakfast—it’s a taste of home. Every bite takes me back to those slow, laughter-filled mornings in my grandmother’s kitchen. I hope it becomes a favorite in your home too.
Give it a try this weekend, and let me know how it turns out! Tag me on Instagram or leave a comment below—I’d love to see your creations.
Happy cooking,