There are few breakfasts more comforting than warm, flaky buttermilk biscuits smothered in rich, creamy sausage gravy. This Southern classic has a special place at every breakfast table, whether it’s a lazy weekend brunch or a quick weekday treat. I’ve perfected this recipe after countless mornings in my own kitchen, and trust me—there’s nothing like homemade biscuits soaking up savory, peppery gravy. It’s just the kind of dish that makes your whole morning feel like a little celebration.
If you’re craving some cozy vibes on your plate, read on! You’re in for a breakfast worth getting out of bed for.
Why You’ll Love This Recipe
- It’s a hearty breakfast that everyone will love—perfect for feeding a holiday crowd or just treating yourself on a weekend morning.
- Biscuits and gravy may sound indulgent, but the ingredients are surprisingly simple and budget-friendly.
- Both the biscuits and gravy can be made in under an hour, making this a satisfying breakfast that won’t take up your entire morning.
- The gravy is easily adjustable to your spice level; add more black pepper or even a dash of hot sauce to perk it up!
Ingredients Breakdown
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup butter, cold and cubed
- 3/4 cup cold buttermilk
For the Sausage Gravy:
- 1 pound breakfast sausage (regular or spicy, depending on your preference)
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon black pepper (more to taste!)
- Salt, to taste (usually about 1/4 to 1/2 teaspoon depending on the saltiness of your sausage)
Pro Tips:
- To make your biscuits extra flaky, use the coldest butter you can. I even pop mine in the freezer for 10 minutes before incorporating it into the flour.
- If you don’t have buttermilk, no worries! You can make a quick substitute by combining 3/4 cup whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes, and you’re good to go!
Step-by-Step Instructions
Making the Biscuits:
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda.
- Add the cold, cubed butter to the dry ingredients. Using a pastry cutter (or your hands), work the butter into the flour mixture until it resembles coarse crumbs—you want small, pea-sized portions of butter throughout.
- Slowly pour in the buttermilk and stir just until the dough comes together. Be careful not to overwork the dough, or your biscuits will be tough!
- Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle, fold it over itself a few times (this creates layers!), and then gently press it out to about 1/2-inch thick.
- Use a 2-3 inch round biscuit cutter (or a drinking glass) to cut out biscuits. Place them on your baking sheet, making sure they’re touching—this helps them rise higher.
- Bake for 12-15 minutes, or until the tops are golden brown. Transfer biscuits to a wire rack to cool slightly before serving.
Making the Sausage Gravy:
- While the biscuits are baking, heat a large skillet over medium heat. Add your breakfast sausage and cook, breaking it up with a spatula, until completely browned, about 8-10 minutes.
- Once the sausage is browned, sprinkle the flour over the meat and stir until it’s fully absorbed, creating a roux. Cook for about 2 minutes to remove the raw flour taste.
- Slowly whisk in the milk, ensuring there are no lumps. Bring the mixture to a boil, then reduce to a simmer. Let it cook, stirring occasionally, until the gravy has thickened—this should take about 5-7 minutes.
- Season with black pepper and salt to taste. Remember, the sausage already has salt, so you may only need a pinch.
- Once thickened, remove from heat and serve immediately over warm biscuits.
Chef’s Tips and Tricks
- Don’t overwork the biscuit dough! The dough should just come together; overmixing will lead to tough biscuits.
- For the fluffiest biscuits, keep everything cold. From the butter to the buttermilk, the colder the ingredients, the higher and flakier your biscuits will turn out.
- Gravy too thick? No problem! Add a splash of milk to thin it out if it sits a little too long on the stove.
Recipe Variations and Serving Suggestions
- Want to spice things up? Use spicy sausage or stir in a pinch of cayenne pepper and red chili flakes for some heat in your gravy.
- For a vegetarian version, swap sausage for plant-based sausage or sautéed mushrooms.
- Biscuit leftovers? Split them open and toast them lightly before serving with jam or honey the next day. So good!
- Serve your biscuits and gravy with scrambled eggs on the side or drizzle everything with a little hot sauce if you’re feeling daring.
FAQs
Can I make the biscuits ahead of time?
Yes, you can! The baked biscuits stay fresh for about 1-2 days if stored in an airtight container at room temperature. You can also freeze unbaked biscuits on a baking sheet and store them in a freezer bag for up to 3 months. Just bake them straight from the freezer—add a few extra minutes to the bake time.
How do I reheat the gravy?
You can store leftover sausage gravy in the fridge for up to 2-3 days. Reheat it on the stovetop over low heat, adding a splash of milk to loosen it up if it’s too thick.
Can I freeze sausage gravy?
While biscuits freeze beautifully, sausage gravy doesn’t always hold up well to freezing. The texture of the milk might change, making it a bit grainy. However, if you don’t mind the texture difference, it can be frozen for up to 1 month.
Recipe Card
Buttermilk Biscuits with Sausage Gravy Yield: 6 Servings | Prep Time: 15 minutes | Cook Time: 20 minutes
Ingredients:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp baking soda
– 1/2 cup butter (cold, cubed)
– 3/4 cup buttermilk (cold)
For the Gravy:
– 1 lb breakfast sausage
– 3 tbsp all-purpose flour
– 3 cups whole milk
– 1/2 tsp black pepper
– Salt to taste
Directions:
1. Preheat oven to 450°F. Prepare the biscuit dough:
