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Sausage and Gravy Recipe with Best Homemade Biscuits

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Enjoy a Southern classic breakfast favorite with our 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. 

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. Picture this: perfectly browned sausage crumbles in creamy gravy, seasoned to perfection with just the right amount of spices. Pour it over those piping hot biscuits, and you’ve got yourself a match made in Southern food heaven.

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 you’ll love about this recipe:


  • CRISPY TEXTURE – The seasoned flour coating and deep frying cooking method gives these chops a flavorful, golden brown crispy exterior.
  • JUICY & TENDER – Despite the crispy coating, the frying process helps seal in the natural juices, resulting in a juicy and tender interior.
  • QUICK & EASY – Frying pork chops is relatively quick, making this recipe a convenient option for busy families and the straightforward preparation is easy enough for a novice.

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 all-purpose flour, plus more as needed for hands and work surface
  • 2 Tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup (8 Tbs) 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

Note: If the gravy becomes too thick, you can thin it out with a little more half and half or milk. For a thicker gravy, you can cook it a bit longer.

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.

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.
  • 10. Remove from the oven and serve your plate of buttermilk biscuits warm with sausage and gravy.

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.

Recipe Tips & Tricks

  • Chill Ingredients: Ensure your butter and buttermilk are well-chilled before starting. Cold ingredients help create flakier biscuits.
  • Don’t Overwork the Dough: Mix the dough until it just comes together. Overworking the dough can result in tough biscuits. It’s okay if the dough looks a bit shaggy.
  • Use a Light Hand: When folding the dough, be gentle. Press down on the dough just enough to flatten it, but avoid pressing too hard.
  • Use a Biscuit Cutter Properly: Press the biscuit cutter straight down into the dough without twisting. Twisting can seal the edges and inhibit rising.
  • Place Biscuits Close Together: Placing the biscuits close together on the baking sheet can help them rise higher as they support each other during baking.
  • Cook Sausage Thoroughly: Make sure to fully cook the ground breakfast sausage until it’s browned and no longer pink. This ensures food safety and develops flavor.
  • Whisk Flour Gradually: Add the flour gradually while stirring constantly to avoid lumps in the gravy. Sprinkle it over the sausage and stir well to incorporate.
  • Consistency: If the gravy becomes too thick, you can thin it out with a little more half and half or milk. If it’s too thin, you can cook it a bit longer to thicken it further.

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.

FAQ

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.

Print
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Biscuits with Sausage and Gravy Recipe

  • Author: cooks with soul
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 810 biscuits 1x
  • Category: breakfast, brunch
  • Method: stovetop, baked
  • Cuisine: american, southern

Description

Enjoy a Southern classic breakfast favorite with our buttermilk biscuits and homemade sausage gravy recipe. 


Ingredients

Scale

Buttermilk Biscuits

  • 2 and 1/2 cups all-purpose flour, plus more as needed for hands and work surface
  • 2 Tablespoons baking powder
  • 1 teaspoon 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
  • 2 teaspoons soul food seasoning
  • 2 teaspoons Cajun seasoning
  • 1 1/2 teaspoons hot sauce

Instructions

  1. Preheat oven to 425°F (220°C). Line a round pie baking dish with parchment paper or lightly grease it.
  2. In a large mixing bowl, whisk together flour, baking powder, and salt until well combined.
  3. Add cold, cubed butter to the dry ingredients. Use a pastry cutter or food processor to work butter into the flour until it resembles coarse crumbs.
  4. Make a well in the center of the mixture and pour in 3/4 cup of cold buttermilk. Stir until just combined.
  5. Turn dough onto a lightly floured surface and gently knead into a cohesive dough. Pat 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. Turn dough horizontally and gently flatten into a rectangle. Repeat folding process two more times.
  7. Use a biscuit cutter to cut dough into circles, pressing straight down without twisting.
  8. Place biscuits in prepared dish, ensuring they touch. Brush tops with remaining buttermilk.
  9. Bake for 18-20 minutes until golden brown and cooked through.
  10. Serve warm with sausage gravy. 

Sausage Gravy

  1. While the biscuits are baking, in a large skillet or frying pan, cook ground breakfast sausage over medium-high heat, breaking it apart with a spoon or spatula until browned and cooked through.
  2. Sprinkle flour over cooked sausage, stirring to coat evenly. Cook for 1-2 minutes, stirring constantly to cook out raw flour taste.
  3. Reduce heat to medium and gradually pour in half and half, stirring constantly to prevent lumps. Continue cooking, stirring frequently, until gravy thickens.
  4. Stir in soul food seasoning, Cajun seasoning, and hot sauce, adjusting seasoning to taste.
  5. Once gravy reaches desired consistency and flavor, remove from heat and serve immediately over warm biscuits.

Notes

This buttermilk biscuit recipe is adapted from Sally’s Baking Addiction and we owe a big thank you to Sally for the inspiration!

Keywords: sausage and gravy recipe, sausage gravy, country gravy, biscuits and sausage gravy, biscuits and gravy

2 Comments

  1. This is a breakfast for a laborer. It’s heavy and packed with carbs and fat. It will stick to your ribs until lunchtime.

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