Sausage and Gravy Recipe with Best Homemade Biscuits

Enjoy a Southern classic breakfast favorite with our old fashioned buttermilk biscuits and homemade sausage and gravy recipe. Perfectly flaky biscuits made with real butter pair seamlessly with a creamy and flavorful country gravy. The ultimate comfort food, this recipe is perfect for special occasions and is our go-to recipe for Saturday morning!

Hey there, family! We are sharing one of our all time favorite down-home Southern recipes with you: homemade biscuits and gravy. There’s something so comforting about digging into a plate of warm, flaky biscuits smothered in the creamiest, most flavorful gravy imaginable. We made our old-fashioned buttermilk biscuits for this recipe!

Let’s talk buttermilk biscuits first. Now, I’m a firm believer that nothing beats homemade biscuits. Sure, you could grab a can from the store, but trust me, once you’ve tasted these homemade beauties, you’ll never go back. We’re talking about biscuits so tender and buttery, they practically melt in your mouth. And the best part? They’re surprisingly easy to make! No fancy equipment or gourmet ingredients required—just good old-fashioned Southern know-how.

And now, onto the star of the show: homemade gravy. I’ve tried my fair share of gravy recipes over the years, but this one? It’s hands down the best sausage gravy recipe I’ve ever come across. Marrekus cooks breakfast sausage in a creamy gravy, seasoned with soul food and Cajun seasonings. That gets poured over fresh out the oven buttermilk biscuits. Pure perfection.

So, whether you’re whipping up a cozy weekend brunch for the family or hosting a laid-back dinner with friends, this homemade buttermilk biscuits with sausage and gravy recipe is sure to become a favorite.

What is Sausage Gravy?

Classic Southern sausage gravy, also known as country gravy, is a comfort food made from a creamy white sauce flavored with sausage drippings and seasoned with spices. Serve the creamy sausage gravy over warm, freshly baked buttermilk biscuits for a delicious southern breakfast classic. 

Ingredients

Buttermilk Biscuits

• 2 and 1/2 cups (240 g) all-purpose flour, plus more as needed for hands and work surface
• 2 tablespoons baking powder
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 cup unsalted butter, cubed and cold
• 1 cup cold buttermilk

Sausage Gravy

• 1 pound pork breakfast sausage
• 1/4 cup all-purpose flour, spooned and leveled
• 2 cups of half and half (or 2 cups of milk)
• 2 teaspoons soul food seasoning
• 2 teaspoons Cajun seasoning
• 1 1/2 teaspoons hot sauce

Recipe Variations and Substitutions

• Biscuits: You can use canned biscuits as an alternative to homemade ones.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for about 5-10 minutes until it curdles slightly before using it in the recipe.
• Breakfast Sausage: You can use other types of ground meat like turkey or chicken sausage as a substitute for pork sausage. You can also use Italian sausage or sausage patties.
• Half and Half: If you don’t have half and half, you can use a mixture of equal parts whole milk and heavy cream, or just whole milk as a substitute.
• Seasonings: If you don’t have soul food seasoning or Cajun seasoning, you can use a combination of other spices such as seasoned salt, garlic powder, onion powder, paprika, red pepper flakes, black pepper, and thyme to season the gravy.

Special Equipment and Tools

• Round Baking Dish: I used a round cake pan, but you can also use a pie dish.
• Large Mixing Bowl: For combining dry ingredients and mixing dough.
• Whisk: To whisk together flour, baking powder, and salt.
• Pastry Cutter or Food Processor: For working the butter into the flour.
• Floured Surface: Like a marble pastry slab, for turning and kneading the dough. You can also use your countertops.
• Bench Scraper (optional): Helpful for transferring dough and keeping the work surface clean.
• Biscuit Cutter: For cutting dough into circles.
• Pastry Brush: For brushing tops of biscuits with buttermilk.

Directions

The best way to make flaky biscuits and gravy is to start by preparing homemade biscuits from scratch using real butter and buttermilk. Then, cook breakfast sausage to make a flavorful gravy, thickened with flour and seasoned to taste. 

• 1. Preheat your oven to 425°F (220°C). Line a round pie dish with parchment paper or lightly grease it.
• 2. In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.

• 3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or a food processor to quickly work the butter into the flour mixture until it resembles coarse crumbs with some larger pieces of butter remaining.

• 4. Make a well in the center of the mixture and pour in the cold buttermilk. Use a wooden spoon or rubber spatula to stir everything together until just combined. Be careful not to overmix.

• 5. Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together into a cohesive dough. Pat the dough into a rectangle about 3/4″ to 1-inch thick.
• 6. Fold one side of the dough towards the center, then fold the other side on top of it. Turn the dough horizontally (so it’s sideways), then gently flatten it into a rectangle about 3/4 inch thick. Repeat the folding process two more times.

• 7. Use a biscuit cutter to cut the dough into circles, either 2.5 or 3 inches in diameter. When cutting, press straight down with the biscuit cutter without twisting it. Twisting can seal the edges and prevent the biscuits from rising fully.
• 8. Place them in the prepared baking dish, preferably a round pie dish or oven-safe round skillet (a sheet pan works fine as well). Make sure the biscuits are touching. Brush the tops with the remaining buttermilk. 

• 9. Bake in the preheated oven for 18-20 minutes, or until the biscuits are golden brown on top and cooked through.

Homemade Gravy

Perfectly seasoned and creamy, this homemade sausage and gravy recipe pairs effortlessly with warm, flaky biscuits for a comforting meal that’s sure to satisfy.

1. In a large skillet or frying pan, cook the ground breakfast sausage over medium-high heat, breaking it apart with a spoon or spatula as it cooks. Cook until the sausage is browned and cooked through.
2. Sprinkle the flour over the cooked sausage and stir to combine, making sure the flour coats the sausage evenly.
3. Cook the flour and sausage mixture for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
4. Reduce stove to medium heat and gradually pour in the half and half, stirring constantly to prevent lumps from forming. Continue to cook, stirring frequently, until the gravy thickens to your desired consistency.
5. Stir in the soul food seasoning, Cajun seasoning, and hot sauce, adjusting the seasoning to taste.
6. Once the gravy has reached the desired consistency and flavor, remove it from the heat and serve immediately over warm biscuits.

What to Serve with Homemade Biscuits and Sausage Gravy

Buttermilk biscuits and breakfast gravy make for a hearty and comforting breakfast or brunch meal, and there are several tasty sides that go well them well. Here are some of our favorites:

• Scrambled or Fried Eggs: Eggs are a classic addition to a biscuits and gravy breakfast. They provide protein and pair perfectly with the savory gravy.
• Hash Browns or Breakfast Potatoes: Crispy hash browns or breakfast potatoes add a delicious crunch to your meal and provide a nice contrast to the soft biscuits and creamy gravy.
• Fresh Fruit: A side of fresh fruit, such as sliced oranges, berries, or melon, adds a refreshing element to balance out the richness of the biscuits and sausage gravy.
• Grits: Creamy, buttery grits are a Southern staple and make a wonderful accompaniment to biscuits and gravy. They soak up the gravy beautifully and add a comforting texture.
• Cinnamon Rolls: If you’re in the mood for something sweet, freshly baked cinnamon rolls make a delightful dessert or side dish to enjoy alongside your biscuits and sausage gravy.

How to Store Leftovers

Storing leftovers properly is necessary for maintaining freshness and flavor. 

Buttermilk Biscuits

1. Allow the biscuits to cool completely to room temperature before storing.
2. Place them in an airtight container or resealable plastic bag, separating layers with parchment paper to prevent sticking.
3. Store the buttermilk biscuits at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
4. To freeze, wrap the biscuits individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months.

Leftover Gravy

1. Allow the sausage and gravy to cool slightly before storing.
2. Transfer the gravy to an airtight container or airtight glass jar.
3. Store the refrigerator for up to 3-4 days.

Can I use margarine instead of real butter for the biscuits?

While you can technically use margarine as a substitute for real butter in biscuit recipes, real butter typically yields better flavor and texture. Butter adds richness and a distinct flavor that enhances the taste of the biscuits. However, if you prefer to use margarine for dietary or preference reasons, you can try it, but keep in mind that the results may differ slightly.

How can I make sure my gravy is creamy and flavorful?

For a creamy and flavorful gravy, be sure to cook the sausage until it’s browned and fully cooked. Use a good-quality half and half for richness, and season the gravy with soul food seasoning, Cajun seasoning, and hot sauce to taste. Gradually whisk in the half and half while stirring constantly to prevent lumps, and simmer the gravy until it thickens to your desired consistency. Adjust seasoning as needed before serving over warm biscuits.

Summary

Our recipe delivers the best sausage gravy with its rich flavor and creamy texture, perfectly complemented by easy biscuits that are tender and flaky. Whether enjoyed for breakfast, brunch, or dinner, this comforting dish is sure to become a family favorite for its simplicity and deliciousness.