Fluffy Biscuits and Gravy:
A Southern Breakfast Classic
There’s nothing quite as comforting as a plate of biscuits and gravy — the flaky, buttery biscuits paired with rich, creamy sausage gravy is the ultimate Southern breakfast. Whether you’re waking up on a weekend morning, enjoying a slow brunch, or just craving something hearty, this dish never disappoints.
Making your own biscuits from scratch takes just a few simple ingredients, and the sausage gravy is rich and flavorful, perfect for smothering over the soft, pillowy biscuits. This recipe combines classic Southern flavors with easy-to-follow steps for an unbeatable breakfast.
Ingredients
For the Biscuits:
2 cups all-purpose flour (plus extra for dusting)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup cold butter (cut into small cubes)
1 cup buttermilk (chilled)
For the Sausage Gravy:
1 pound breakfast sausage (preferably spicy for a little kick, but mild works too)
¼ cup all-purpose flour (for thickening)
2 cups whole milk
Salt (to taste)
Black pepper (to taste, freshly ground)
Instructions
1. Make the Biscuits
Preheat the Oven:
Preheat your oven to 450°F (230°C).
Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly mixed.
Cut in the Butter:
Add the cold butter (cut into cubes) into the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. The key to fluffy biscuits is keeping the butter cold — so don’t overwork it. The small butter chunks will melt during baking, creating the flakiness.
Add Buttermilk:
Make a well in the center and pour in the buttermilk. Stir gently with a spoon or spatula until the dough just comes together. Be careful not to overmix. The dough should be somewhat sticky, but manageable.
Shape the Biscuits:
Turn the dough out onto a lightly floured surface. Pat it into a rectangle or square shape about 1-inch thick.
Fold the dough over onto itself (like folding a letter), and then gently press it out again. Repeat this folding step once or twice — it helps create layers in the biscuits.
Use a round biscuit cutter (or a glass) to cut out the biscuits. Press straight down — do not twist, as twisting will prevent the biscuits from rising properly. You should get about 8-10 biscuits depending on the size of your cutter.
Bake the Biscuits:
Place the biscuits onto a baking sheet, making sure they’re close together for soft, tender sides.
Bake in the preheated oven for 10–12 minutes, or until golden brown on top.
2. Make the Sausage Gravy
Cook the Sausage:
While the biscuits are baking, heat a large skillet over medium heat.
Add the breakfast sausage and cook, breaking it apart with a spoon as it browns. Cook for about 5–7 minutes, or until the sausage is fully browned and crispy.
Make the Roux:
Once the sausage is cooked, sprinkle the flour over the sausage and stir well to coat the meat. This will create a roux, which will help thicken the gravy.
Cook for an additional 1-2 minutes to get rid of the raw flour taste.
Add the Milk:
Gradually whisk in the whole milk, a little at a time, making sure to stir constantly to prevent lumps. The gravy should begin to thicken as it simmers. Continue cooking for 5–7 minutes, stirring occasionally until the gravy is thick and creamy.
Season with salt and black pepper to taste. If the gravy is too thick, add more milk to reach your desired consistency.
3. Assemble and Serve
Once the biscuits are out of the oven, slice them open and top with the hot sausage gravy.
Serve immediately while everything is warm and fresh. Pair with crispy bacon, scrambled eggs, or even some fried potatoes if you’re feeling extra indulgent.
Serving Suggestions
Serve with a side of fruit: For a balanced breakfast, serve your biscuits and gravy alongside some fresh fruit like sliced strawberries, blueberries, or a fruit salad.
Pair with a coffee or mimosa: For a special brunch, enjoy these biscuits with a nice cup of coffee or a refreshing mimosa.
Tips for Perfect Biscuits and Gravy
Use cold ingredients: Cold butter and cold buttermilk are key to achieving flaky, buttery biscuits. If you can, chill your mixing bowl for extra-cold dough.
Don’t overmix the dough: When making the biscuit dough, stir just until it comes together. Overmixing can result in tough biscuits.
Buttermilk makes a difference: Buttermilk helps tenderize the dough, making your biscuits light and fluffy. If you don’t have buttermilk, you can substitute with regular milk and a tablespoon of lemon juice or vinegar (let it sit for a few minutes to curdle).
Brown the sausage well: For the best flavor, make sure the sausage is browned and crispy before adding the flour to make the gravy.
Season the gravy to taste: The key to a rich, flavorful gravy is seasoning it well with salt, black pepper, and a pinch of crushed red pepper flakes if you like a little heat.
Why You’ll Love This Recipe
Classic Southern comfort: There’s nothing quite like sinking your teeth into a fluffy biscuit drenched in savory sausage gravy — it’s the ultimate breakfast indulgence.
Quick and easy: You don’t need any special equipment or skills to make this dish. With just a few simple steps, you can make this Southern classic from scratch.
Customizable: You can easily switch up the gravy by adding other ingredients, like mushrooms for a hearty mushroom gravy, or cheddar cheese for a cheesy twist.
Frequently Asked Questions
Can I make the biscuits ahead of time?
Yes! You can prepare the biscuit dough the night before, cover it tightly, and refrigerate it. The next morning, just shape and bake the biscuits. Fresh, homemade biscuits in minutes!
Can I freeze leftover biscuits?
Yes, after baking, let the biscuits cool completely. Then wrap them tightly in plastic wrap and foil, and freeze for up to 3 months. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes.
Can I use a different type of sausage?
Absolutely! If you prefer turkey sausage or a milder sausage, feel free to swap it out. Adjust the seasoning to your taste.
Bonus Variations:
Cheddar Biscuits & Gravy: Add shredded cheddar cheese to your biscuit dough for a cheesy biscuit twist.
Spicy Sausage Gravy: Use spicy sausage or add a pinch of cayenne pepper or hot sauce to your gravy for an extra kick.
Herb Biscuits: For added flavor, fold in some fresh herbs like thyme, rosemary, or parsley into the biscuit dough.