Fluffy Buttermilk Biscuits with Creamy Sausage Gravy: The Ultimate Homemade Comfort Food Recipe
There’s a reason biscuits and gravy stand as a quintessential breakfast classic: it’s pure, unadulterated comfort food. Imagine waking up to the aroma of warm, fluffy buttermilk biscuits paired with a rich, savory homemade sausage gravy. This dish isn’t just a meal; it’s an experience, a heartwarming tradition that brings families together, especially on a leisurely weekend morning. The delightful “wahoo!” from children, or the satisfied sighs from adults, are common responses to this irresistible combination.
This recipe for soft, buttery biscuits and luscious, creamy sausage gravy is designed to become an instant family favorite in your home. While traditionally a breakfast or brunch staple, its hearty nature makes it equally perfect for a satisfying lunch or even a cozy dinner. The best part? Despite its gourmet taste, this recipe is surprisingly easy to follow, making it accessible for any home cook looking to whip up something truly special.
Table of Contents
- Why This Is The Best Biscuits and Gravy Recipe
- Key Ingredients You’ll Need
- Step-by-Step Instructions for Perfect Results
- How to Prepare Biscuits and Gravy in Advance
- More Delicious Breakfast Recipes
- Get the Full Recipe
Why This Is The Best Biscuits and Gravy Recipe
There are many recipes for biscuits and gravy out there, but this one stands apart. Our easy buttermilk biscuit recipe has consistently been one of the most popular on our site, and for good reason. These biscuits are a revelation: incredibly buttery, exceptionally flaky, and made with just six fundamental ingredients. They offer that perfect balance of a crispy exterior and a soft, tender interior, ready to soak up every bit of that delicious gravy.
The gravy component is equally important, and our version is a classic for a reason. It’s a simple, truly homemade recipe built on a foundation of browned sausage, a expertly made roux, and rich milk. We highly recommend against using any store-bought gravy mixes; the depth of flavor and creamy texture achieved with a homemade gravy simply cannot be replicated. Every spoonful of this savory, peppery gravy coating the tender biscuits is a testament to the power of simple, quality ingredients prepared with care.
Having perfected this comforting meal over dozens of iterations, we are confident this exact recipe is a keeper for life. It consistently delivers that deeply satisfying taste and texture. Ladle generous amounts of the creamy sausage gravy over warm, split biscuits for a breakfast, brunch, lunch, or dinner that rivals any restaurant. To round out your meal, consider serving it alongside fried eggs, crispy hash browns, a refreshing side of greens, or fresh fruit for a complete and utterly delightful dining experience.
Key Ingredients You’ll Need
Achieving the perfect biscuits and gravy relies on a few key ingredients, each playing a crucial role in creating that signature flavor and texture:
- Butter: This essential ingredient is used in both components. For the biscuits, cold, cubed butter is vital for achieving those coveted tall, flaky layers. As it melts during baking, it creates steam pockets, resulting in a tender crumb. In the gravy, butter forms the base of the roux, contributing rich flavor and essential thickening power.
- Buttermilk: Beyond imparting a delightful tangy flavor to the biscuits, buttermilk’s acidity reacts with the baking soda, promoting a superior rise and keeping the biscuits incredibly tender and moist.
- All-purpose flour: A foundational ingredient, flour provides structure for the biscuits and acts as the primary thickening agent for the creamy gravy, forming the crucial roux.
- Baking soda and baking powder: The dynamic duo of leavening agents. Using both in the biscuit recipe ensures maximum lift and a wonderfully airy texture.
- Sausage: For the gravy, bulk pork breakfast sausage is our top recommendation due to its rich flavor and texture. However, if you prefer, turkey, chicken, or even vegetarian sausage can be used as excellent alternatives.
- Milk: Whole milk is preferred for the gravy as it yields the richest flavor and the creamiest, most luxurious texture. 2% milk is also a good option, but we advise against using 1% or skim milk, as they will result in a less robust and thinner gravy.
- Salt and pepper: Essential for seasoning, these elevate the flavors of both the biscuits and the gravy. Don’t be shy with fresh black pepper in the gravy; it adds a delightful warmth and depth.
Make your gravy a little extra: While this classic gravy is superb as is, for an added layer of complexity and flair, consider stirring in a pinch of red pepper flakes for a subtle kick, or incorporate fresh herbs such as sage, thyme, or chives for an aromatic boost.
Step-by-Step Instructions for Perfect Results
Creating this ultimate comfort food is a straightforward process when broken down into these simple steps:
- Prepare the biscuit dough. Begin by whisking together your dry ingredients in a large bowl. Next, using a pastry blender or your fingertips, cut in the cold, cubed butter until the mixture resembles coarse crumbs. Finally, pour in the chilled buttermilk and mix gently until a dry, shaggy dough forms. Turn the dough out onto a clean, floured counter and lightly bring it together with your hands. Flatten it to about one inch thick, then fold it over on itself several times to create those signature flaky layers. Use a round cutter to cut out your biscuits. For more detailed tips and techniques on achieving perfect, flaky biscuits, refer to our comprehensive buttermilk biscuit recipe post.
- Bake the biscuits. Arrange the biscuit rounds on a parchment-lined baking sheet, ensuring they have about two inches of space between them. For an extra golden top, a quick brush of additional buttermilk is a great touch. Bake in a preheated 400°F (200°C) oven for approximately 15-20 minutes, or until their tops and bottoms are beautifully golden brown and the biscuits have risen significantly.
- Make the gravy. While your biscuits are in the oven, start on the gravy. In a large skillet over medium-high heat, brown the breakfast sausage, breaking it apart as it cooks. Once fully cooked, remove the sausage and set it aside, ideally on a paper towel-lined plate to drain excess grease. Leave about 2 tablespoons of the rendered sausage fat in the skillet for maximum flavor, adding a little extra butter if needed. Reduce the heat to medium-low, melt the butter (if adding), then whisk in the flour to create a thick, smooth paste—this is your roux. Gradually, and while continuously whisking, pour in the milk, scraping any flavorful browned bits from the bottom of the pan. Bring to a gentle simmer, seasoning generously with salt and fresh black pepper. Continue to simmer, stirring frequently, until the gravy has thickened to your desired consistency. Finally, return the cooked sausage to the skillet and simmer for another few minutes to ensure it’s thoroughly heated through and the flavors meld.
- Assemble and serve. This dish is best enjoyed immediately, served piping hot. For an optimal gravy-to-biscuit ratio, you can slice each warm biscuit in half horizontally before spooning the generous, creamy sausage gravy over them. Prepare for a truly satisfying meal!
baking tip:Why biscuit and scone ingredients need to stay cold
To ensure you achieve the loftiest, softest, and flakiest biscuits and scones, always start with thoroughly chilled butter and cold liquid ingredients like milk or buttermilk. Work with the dough swiftly and efficiently, minimizing the time it spends at room temperature to prevent the butter from warming up. If you’re working in a particularly warm kitchen, a helpful trick is to place your cut biscuits or scones on the sheet pan and pop them into the freezer for about 15 minutes before baking. This extra chill solidifies the butter, guaranteeing optimal flakiness.
How to Prepare Biscuits and Gravy in Advance
Biscuits and gravy might seem like a spur-of-the-moment indulgence, but it’s wonderfully adaptable for make-ahead preparation! Both the biscuits and the gravy can be prepped, or even fully cooked, in advance, making it an excellent option for stress-free breakfasts, brunches, or even weekday dinners.
Make biscuits ahead of time: You have a couple of fantastic options for preparing your biscuits in advance to streamline your cooking process:
- 1) Bake, cool, and freeze: Prepare and bake the biscuits according to the recipe instructions. Allow them to cool completely. Once cooled, place them in a freezer-safe ziplock bag or airtight container and freeze for up to one month. When you’re ready to serve, simply thaw the frozen biscuits at room temperature for several hours. For warmth and freshness, reheat them in a 350°F (175°C) oven for about 15 minutes.
- 2) Freeze unbaked biscuits: Cut your biscuit rounds as directed, then arrange them on their baking pan. Cover the entire pan tightly with plastic wrap and freeze for up to three days. When it’s time to bake, transfer the frozen biscuits directly to a preheated 400°F (200°C) oven. You’ll simply need to add a few extra minutes to the baking time to ensure they cook through and turn golden. This method offers the taste of freshly baked biscuits with minimal morning effort.
Make gravy ahead of time: The sausage gravy is also very freezer-friendly! Prepare the gravy completely as outlined in the recipe. Once finished, allow it to cool down to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to three days, or in the freezer for up to a month. To serve, thaw the frozen gravy overnight in the refrigerator (if applicable). Reheat the gravy gently in a saucepan over medium-low heat, stirring frequently, until it is hot and creamy again. If it’s too thick, you can whisk in a splash of milk to reach your desired consistency.
More Delicious Breakfast Recipes
If you’re a fan of hearty and comforting breakfast dishes, you’ll love these other recipes that are perfect for starting your day right, or even enjoying at any meal:
Get the Full Recipe
Ready to create this incredible breakfast classic? Below you’ll find the complete, detailed recipe for our Fluffy Buttermilk Biscuits with Creamy Sausage Gravy, including exact measurements and cooking times. We’ve laid out every step to ensure your success in the kitchen, from preparing the dough to achieving that perfect, velvety gravy. Get ready to enjoy a truly memorable meal!
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. Line a sheet pan with parchment paper.
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In a medium bowl mix together the flour, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add the buttermilk and stir until the dough starts to come together to make a very dry, shaggy dough.
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Dump the dough out onto a clean surface and use your hands to gather and gently need the dough until it comes together and all dry bits are incorporated. Pat the dough flat (about 1 inch thick) and then fold it on top of itself, like you’re closing a book. Flatten and fold a few more times, which helps create flaky layers in the biscuits.
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Pat dough again to about 1 inch thick. Cut dough into 3-inch rounds with a lightly floured cutter (these are the round cutters I use). You should get 8 biscuits total, but you’ll need to gather up scraps and re-roll and cut to get the last few. Place biscuit rounds on the prepared baking sheet about 2 inches apart. Brush with buttermilk.
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Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool.
To make the gravy:
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While the biscuits are baking, prepare the gravy. Brown the sausage in a large skillet set over medium high heat. Transfer browned sausage to a paper towel to drain. Leave grease in the skillet to add more flavor, or you can drain some or all of it out of the pan if you’d like.
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Reduce heat to medium low and add butter. Once melted, add flour and whisk together to make a thick roux, or paste. Slowly add the milk while whisking constantly, scraping bottom of pan with the whisk to removed browned bits. Add salt and pepper.
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Bring gravy to a boil and simmer gently until thickened, stirring often, about 5 minutes. Add sausage and additional salt and pepper as needed, to taste.
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Serve warm biscuits with the gravy. The gravy may seem really thin, but it starts to thicken as soon as it starts cooling, so by the time you’re spooning it over the biscuits it should be the perfect consistency.
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Store leftover gravy in the fridge for up to 5 days. Store biscuits in an airtight container at room temperature for up to 3 days. See Notes section below for make-ahead 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, but chicken, turkey or even vegetarian sausage are all options for this recipe.
- Add a pinch of red pepper flakes or fresh herbs like sage, thyme or chives for a little extra flair and flavor, if desired.
- Serving size is 1 biscuit plus gravy per serving.
There’s truly nothing quite like a plate of warm, homemade biscuits and gravy to bring a sense of comfort and joy to any meal. Whether you’re making it for a special occasion or just to brighten a regular day, this recipe promises to deliver deliciousness every time. Enjoy the process of creating this classic dish and savor every bite!
This recipe was originally published February 2014.