The Ultimate Homemade Biscuits and Gravy: Fluffy Buttermilk Biscuits & Rich Sausage Gravy
Who can resist the ultimate cozy breakfast classic: homemade biscuits and gravy? Imagine easy, flaky buttermilk biscuits, baked to golden perfection, then generously smothered in a rich, creamy, and savory homemade sausage gravy. This isn’t just a meal; it’s a comforting experience that promises to bring joy to everyone at your table.
Biscuits and gravy have always held a special place in my heart – it’s the epitome of comfort food. My entire family shares this love, and there’s nothing quite like the collective “wahoo!” from the kids on a lazy weekend morning when they smell these cooking. It’s more than just food; it’s a cherished tradition and a highlight of our relaxed mornings.
This recipe for soft, buttery, and incredibly flaky biscuits, paired with a deeply flavorful and creamy sausage gravy, is destined to become a staple in your home too. While it’s undeniably perfect for a hearty breakfast or a leisurely brunch, don’t underestimate its appeal for lunch or even a comforting dinner. The best part? Despite its gourmet taste, this recipe is surprisingly easy for any home cook to master, ensuring delicious results every time.
Table of Contents
- Why This is The BEST Biscuits and Gravy Recipe
- Essential Ingredients for Perfect Biscuits & Gravy
- Step-by-Step Guide to Making Biscuits and Gravy
- Expert Tips for Flaky Biscuits and Creamy Gravy
- How to Make Biscuits and Gravy in Advance
- Variations and Serving Suggestions
- More Delightful Breakfast Recipes
- Get the Full Recipe Card
Why This is The BEST Biscuits and Gravy Recipe
When it comes to the quintessential comfort food, nothing quite beats a classic plate of biscuits and gravy. This particular recipe isn’t just good; it’s truly the best, and here’s why. My easy buttermilk biscuit recipe has consistently been one of the most popular on my site for years, and for good reason! I bake them almost weekly because they are simply irresistible: perfectly buttery, incredibly flaky, and made with just six basic ingredients. The simplicity of the biscuits allows their pure, rich flavor to shine through, providing the ideal foundation for the savory gravy.
The accompanying gravy is a testament to classic homemade goodness. Forget about cutting corners with store-bought gravy mixes – a truly authentic and delicious sausage gravy is surprisingly simple to make from scratch, and the difference in taste is monumental. Our gravy features perfectly browned sausage, an expertly made roux, and wholesome milk, culminating in a sauce that is both rich and wonderfully creamy. This combination ensures a depth of flavor that a pre-made mix simply cannot achieve.
I’ve personally perfected this meal through dozens of iterations, and I can confidently say this exact recipe is a keeper for life. It consistently delivers on taste, texture, and pure satisfaction. Once the golden-brown biscuits emerge from the oven, spoon generous amounts of the velvety sausage gravy over them, and prepare for a truly memorable culinary experience. For a complete meal that effortlessly rivals any upscale brunch restaurant, serve your biscuits and gravy alongside fried eggs, crispy hash browns, a refreshing side of greens, or a medley of fresh fruit. This homemade classic is sure to impress and satisfy everyone!
Essential Ingredients for Perfect Biscuits & Gravy
Crafting the perfect batch of homemade biscuits and gravy starts with quality ingredients. Here’s a closer look at what you’ll need and why each component is vital for achieving that desirable flaky biscuit and rich, creamy gravy:
- Butter: This is a double-duty ingredient! For the biscuits, ensure you use *cold* butter. Keeping the butter cold is crucial for creating those distinct, flaky layers that define a perfect biscuit. As it bakes, the cold butter melts, creating pockets of steam that puff up the dough. In the gravy, butter forms the essential roux base, which not only thickens the sauce but also infuses it with a delightful, rich flavor.
- Buttermilk: A secret weapon for superior biscuits. Buttermilk not only imparts a subtle, delicious tangy flavor but also reacts with the baking soda and powder to enhance the rise, resulting in incredibly tender and fluffy biscuits. Its acidity is key to the chemical leavening process, ensuring a light and airy texture.
- All-purpose flour: The structural backbone for both components. You’ll use it to create the tender crumb of the biscuits and as the primary thickening agent for the rich, smooth sausage gravy.
- Baking soda and baking powder: The dynamic duo of leavening agents. Utilizing both in the biscuits maximizes their rise, giving you tall, airy, and beautifully fluffy biscuits that are a joy to bite into. They work synergistically to create the perfect lift.
- Sausage: The heart of your savory gravy. While bulk pork breakfast sausage is my top recommendation for its classic flavor profile, feel free to experiment. Turkey, chicken, or even a flavorful vegetarian sausage can be excellent alternatives, allowing you to customize the dish to your preference. Choose a quality sausage for the best flavor.
- Milk: For the creamiest, most luxurious gravy, whole milk is the preferred choice, offering unparalleled richness and a velvety texture. However, 2% milk is also a fantastic option that yields great results without sacrificing too much creaminess. I advise against using 1% or skim milk, as they simply won’t provide the decadent body and flavor needed for a truly exceptional gravy.
- Salt and pepper: These essential seasonings are non-negotiable for balancing and enhancing all the flavors. Don’t be shy with the freshly ground black pepper in your gravy; it adds a wonderful kick and depth that truly elevates the dish.
Elevate your gravy: This homemade sausage gravy is already perfect, but for an extra layer of flavor and a touch of gourmet flair, consider stirring in a pinch of red pepper flakes for a subtle heat, or fresh herbs like earthy sage, aromatic thyme, or bright chives towards the end of cooking. These additions can transform your gravy into something truly extraordinary.
Step-by-Step Guide to Making Biscuits and Gravy
Creating this beloved comfort food is simpler than you might think, especially with these clear, easy-to-follow steps. We’ll start with the biscuits, moving on to the gravy while they bake, ensuring everything is hot and ready at the same time for maximum enjoyment.
- Prepare the Biscuit Dough: Begin by combining your dry ingredients (flour, baking powder, baking soda, and salt) in a large bowl. Next, using a pastry blender or your fingertips, cut in the cold, cubed butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This is key for flaky biscuits! Finally, add the chilled buttermilk and mix just until a dry, shaggy dough forms. Turn the dough out onto a clean, lightly floured counter. Gently bring it together with your hands, then flatten it to about 1 inch thick. For extra flaky layers, fold the dough over itself a few times before flattening again. Use a round cutter to cut out your biscuits. (For even more detailed tips and techniques, refer to my comprehensive buttermilk biscuit recipe post!)
- Bake the Biscuits: Arrange the biscuit rounds on a parchment-lined baking sheet, leaving about an inch or two between each. Bake them in a preheated 400°F (200°C) oven for approximately 15-20 minutes, or until their tops and bottoms are beautifully golden brown. The aroma filling your kitchen will be incredible!
- Make the Sausage Gravy: While your biscuits are baking, you can begin preparing the rich, creamy gravy. In a large skillet, brown the bulk breakfast sausage over medium-high heat, breaking it up as it cooks. Once fully cooked and browned, transfer the sausage to a plate lined with paper towels to drain excess fat, leaving any flavorful rendered fat in the skillet. Reduce the heat to medium-low. Melt butter in the same skillet (adding it to the existing sausage fat, if desired), then whisk in the all-purpose flour to create a thick paste, known as a “roux.” Cook the roux for a minute or two to remove the raw flour taste. Gradually, and while whisking constantly to prevent lumps, pour in the milk. Continue whisking as the gravy gently comes to a simmer and begins to thicken. Season generously with salt and freshly ground black pepper to taste. Finally, return the cooked sausage to the skillet and simmer for another few minutes, allowing the flavors to meld beautifully. If the gravy seems too thick, a splash more milk can adjust it. If too thin, let it simmer a little longer.
- Serve Hot and Enjoy: The magic happens when everything is served piping hot. For an even more generous gravy-to-biscuit ratio, feel free to slice your warm biscuits in half horizontally before spooning the savory sausage gravy over them. Gather your family, dig in, and savor every bite of this ultimate comfort food!
Expert Tips for Flaky Biscuits and Creamy Gravy
Achieving truly outstanding biscuits and gravy involves a few key techniques. Follow these expert tips to ensure your homemade version is nothing short of perfection:
baking tip:Why biscuit and scone ingredients need to stay cold
For the tallest, softest, and flakiest biscuits and scones, it is absolutely essential to start with thoroughly chilled butter and cold liquid, like buttermilk or milk. Work the dough quickly and efficiently, minimizing the time your hands are in contact with it, to prevent the butter from warming up. If you’re working in a particularly warm kitchen, a brilliant trick is to place your cut biscuits or scones on their baking sheet into the freezer for about 15 minutes before baking. This ensures the butter is intensely cold just before it hits the oven, guaranteeing maximum lift and flakiness.
Tips for Perfect Sausage Gravy:
- The Roux is Key: A well-made roux (equal parts fat and flour, cooked together) is the foundation of a smooth, lump-free gravy. Cook it for a minute or two after adding the flour to cook out the raw flour taste, but don’t let it burn.
- Whisk Constantly: When adding the milk to the roux, pour it in slowly while whisking vigorously. This prevents lumps and ensures a silky-smooth gravy. Continue whisking frequently as the gravy simmers and thickens.
- Season Generously: Don’t be shy with salt and freshly ground black pepper. Sausage gravies are meant to be robustly flavored. Taste and adjust as it simmers. A pinch of cayenne or red pepper flakes can add a lovely warmth without making it overtly spicy.
- Adjust Consistency: Gravy thickens as it cools. If your gravy seems too thick while hot, whisk in a little more milk until it reaches your desired consistency. If it’s too thin, simmer it gently for a few more minutes to allow it to reduce and thicken.
How to Make Biscuits and Gravy in Advance
Biscuits and gravy might seem like a fresh-made delicacy, but they are actually a fantastic make-ahead option, perfect for holiday mornings or busy weekends! Both the biscuits and the gravy components can be prepared and even fully cooked ahead of time, allowing you to enjoy a stress-free, delicious meal.
Make Biscuits Ahead of Time: You have a couple of excellent options for preparing your flaky buttermilk biscuits in advance:
- 1) Bake, cool, and freeze: After baking and allowing the biscuits to cool completely, store them in a freezer-safe ziplock bag or airtight container for up to 1 month. When you’re ready to serve, thaw them at room temperature for several hours (or overnight in the fridge), then warm them in a 350°F (175°C) oven for about 10-15 minutes until heated through and crisp again.
- 2) Freeze unbaked biscuits: Prepare the biscuit dough and cut out the rounds as instructed. Place the unbaked biscuits on a baking sheet (they can be close but not touching if freezing on the pan), then freeze them solid. Once frozen, transfer them to a freezer-safe bag. Alternatively, you can freeze them directly on their baking pan, covered tightly with plastic wrap, for up to 3 days. When ready to bake, place the frozen biscuits on a parchment-lined baking sheet and bake from frozen, adding an extra 5-10 minutes to the original bake time (so, about 20-25 minutes at 400°F/200°C), until golden brown.
Make Gravy Ahead of Time: The rich sausage gravy is also very accommodating for advance preparation:
- Completely prepare the gravy as written in the recipe. Allow it to cool thoroughly before transferring it to an airtight container. Store it in the refrigerator for up to 3 days, or in the freezer for up to a month.
- When you’re ready to serve, gently warm the gravy in a saucepan over medium-low heat. If frozen, thaw it in the refrigerator overnight before reheating. Stir often as it warms to prevent sticking and ensure even heating. If the gravy has thickened too much during storage, whisk in a splash of milk until it reaches your desired consistency.
Variations and Serving Suggestions
While classic biscuits and gravy are perfect as is, there are many ways to customize and serve this dish to make it uniquely yours.
Gravy Variations:
- Spicy Kick: For those who love a bit of heat, add extra red pepper flakes to the sausage while browning, or stir in a pinch of cayenne pepper with the salt and pepper.
- Herbaceous Notes: Incorporate finely chopped fresh herbs like sage (a natural partner to sausage), thyme, or rosemary into the gravy during the last few minutes of simmering. Chives or parsley can be added as a fresh garnish.
- Cheesy Gravy: Stir in a handful of shredded sharp cheddar cheese or Monterey Jack cheese just before serving, allowing it to melt into the warm gravy for an extra layer of decadence.
- Mushroom Gravy: Sauté sliced mushrooms with the sausage for an earthy addition and more texture.
- Vegetarian Option: Use a plant-based sausage alternative and vegetable broth instead of milk (or a dairy-free milk alternative) for a delicious vegetarian version.
Serving Suggestions:
- Classic Breakfast Plate: Serve alongside sunny-side-up or scrambled eggs, crispy bacon or breakfast sausage links, and golden hash browns.
- Fresh Contrast: A bowl of fresh fruit (berries, melon, sliced oranges) offers a refreshing counterpoint to the richness of the biscuits and gravy.
- Greens for Balance: A light side salad with a vinaigrette dressing can cut through the richness and add a healthy component.
- Southern Brunch Spread: Pair with other Southern favorites like grits, fried chicken, or collard greens for a grand brunch feast.
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Buttermilk Biscuits with Sausage Gravy
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Ingredients
For the biscuits:
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon coarse salt
- 6 tablespoons (85 grams) unsalted butter , cold and cut into cubes
- ¾ cup (170 grams) buttermilk , chilled, plus additional for brushing
For the gravy:
- 8 oz (225 grams) ground country/bulk breakfast sausage
- 2 tablespoons butter
- ¼ cup (30 grams) all-purpose flour
- 2 ½ cup (568 grams) whole milk (preferred, or 2%)
- 1 teaspoon salt plus more to taste
- ½ teaspoon fresh ground pepper plus more to taste
Equipment
Instructions
To make the biscuits:
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Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper to prevent sticking and ensure even baking.
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In a medium bowl, thoroughly mix together the all-purpose flour, baking powder, baking soda, and coarse salt until well combined. Next, add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or two forks until the mixture resembles coarse meal with some pea-sized pieces of butter still visible. Add the chilled buttermilk and stir gently with a fork until the dough just starts to come together, forming a very dry, shaggy dough. Be careful not to overmix.
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Dump the shaggy dough out onto a clean, lightly floured surface. Use your hands to gently gather and briefly knead the dough a few times, just enough until it comes together and all dry bits are incorporated. Avoid overworking the dough, as this can lead to tough biscuits. Pat the dough flat to an approximate thickness of 1 inch. For wonderfully flaky layers, gently fold the dough on top of itself, as if you’re closing a book. Repeat this flattening and folding process a few more times (2-3 times) – this technique creates distinct layers that will separate beautifully during baking.
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Once again, pat the dough to about 1 inch thick. Using a lightly floured 3-inch round cutter (I highly recommend these round cutters), cut out your biscuit rounds. You should yield approximately 8 biscuits in total. To get the last few, you’ll need to gently gather up any dough scraps, press them together, and re-roll and cut. Place the biscuit rounds on the prepared baking sheet, ensuring they are about 2 inches apart. Lightly brush the tops of the biscuits with a little extra buttermilk for a golden finish.
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Bake in the preheated oven for about 15-20 minutes, or until the biscuits are beautifully golden brown on top and bottom and have risen nicely. Carefully transfer the baked biscuits to a wire rack to cool slightly while you finish the gravy.
To make the gravy:
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While the biscuits are baking, begin preparing your delicious homemade gravy. In a large skillet set over medium-high heat, brown the ground country/bulk breakfast sausage, breaking it up with a spoon as it cooks until no pink remains. Once fully cooked, transfer the browned sausage to a plate lined with paper towels to drain any excess grease. For maximum flavor, leave the rendered sausage grease in the skillet; however, you can drain some or all of it out of the pan if you prefer.
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Reduce the heat to medium-low. Add the butter to the skillet (if you drained the sausage fat, add all 2 tablespoons of butter; otherwise, adjust accordingly to ensure about 2 tablespoons of fat are in the pan). Once the butter is melted, whisk in the all-purpose flour to create a thick paste, or “roux.” Cook the roux, stirring constantly, for 1-2 minutes to cook out the raw flour taste. Slowly add the whole milk (or 2% milk) while whisking constantly and vigorously. Be sure to scrape the bottom of the pan with your whisk to incorporate any browned bits, which add wonderful flavor. Season the gravy with 1 teaspoon of salt and ½ teaspoon of fresh ground pepper, plus more to taste.
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Bring the gravy to a gentle boil, then reduce the heat and simmer, stirring often, for about 5 minutes, or until it has thickened to your desired consistency. Remember, it will thicken further as it cools. Return the drained, browned sausage to the skillet and stir to combine. Taste the gravy and adjust the seasoning with additional salt and pepper as needed.
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Serve the warm, fluffy biscuits immediately with generous spoonfuls of the hot, creamy sausage gravy. Note that the gravy might seem a little thin directly off the heat, but it begins to thicken quite rapidly as it cools slightly, reaching the perfect spoonable consistency just as you are ready to serve it over your freshly baked biscuits. Enjoy!
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For leftovers, store the cooled gravy in an airtight container in the fridge for up to 5 days. Biscuits can be stored in an airtight container at room temperature for up to 3 days. Refer to the “How to Make Biscuits and Gravy in Advance” section and the Notes section below for more comprehensive make-ahead and storage tips.
Video
Notes
- How to make ahead of time
- Make biscuits ahead of time: Prep biscuits as written, then either 1) bake, cool and freeze in a ziplock bag for up to 1 month. Thaw at room temperature for several hours, then warm in a 350°F oven for 15 minutes. Or, 2) freeze unbaked biscuits in their baking pan, cover with plastic wrap, and freeze for up to 3 days. Bake from frozen, adding a few minutes of bake time.
- Make gravy ahead of time: Completely make the gravy as written, then cool and store in an airtight container in the fridge for up to 3 days, or in the freezer for up to a month. When ready to serve, warm the gravy in a saucepan over medium-low heat (thaw first if frozen), stirring often.
- I prefer to use bulk pork sausage for the richest, most traditional flavor, but chicken, turkey, or even vegetarian sausage are all excellent options for this recipe, allowing for dietary adjustments without sacrificing deliciousness.
- For those who enjoy a little extra complexity and warmth, add a pinch of red pepper flakes or finely chopped fresh herbs like sage, thyme, or chives to the gravy. These additions can elevate the flavor profile beautifully.
- The serving size for this recipe is generously portioned as 1 biscuit per serving, topped with a hearty amount of the delicious sausage gravy.
This recipe was originally published in February 2014 and has been updated with enhanced content, expert tips, and improved formatting for an even better cooking experience.