Biscuits and Gravy

by Sabrina Snyder

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17 Comments

5 from 6 votes
10 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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Biscuits and Gravy made with sausage, milk, and seasoning, served over flakey buttermilk biscuits is a quick and easy Southern breakfast!

Classic Southern food is a favorite in this house, and right now I’m perfecting my Buttermilk Biscuits, Pulled Pork, and Chicken Fried Steak.

Sabrina’s Biscuits and Gravy Recipe

Biscuits and Gravy is a classic southern breakfast made with sausage gravy and spooned over light, fluffy buttermilk biscuits. It’s a serving of heaven on bread, probably why it’s so popular. It’s also a great option for a Mother’s Day Brunch!

Recipe Card

Dinner, then Dessert

Biscuits and Gravy Recipe

Biscuits and Gravy made with sausage, milk, and seasoning, served over flakey buttermilk biscuits is a quick and easy Southern breakfast!
Yield 10 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
biscuit on a silver plate with gravy on top 4x3
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Ingredients
 

For Sausage Gravy

  • 1 pound breakfast sausage
  • 1/3 cup flour
  • 3 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper

For Biscuits

  • 2 1/8 cups flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup unsalted butter , cubed (even better if frozen)
  • 3/4 cup cold buttermilk , plus a bit more for brushing

Instructions

For Sausage Gravy

  • Brown the sausage in a large skillet on medium high heat, crumbling into small chunks while cooking.
  • Add in the flour and whisk until the fat is all soaked up and keep whisking while pouring in milk slowly.
  • Add salt and pepper and let thicken while whisking for 5-6 minutes.

For Biscuits

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Add the dry ingredients to a food processor and pulse several times until well combined.
  • Add in the butter and buttermilk to the food processor and pulse until combined.
  • Put the mixture onto a floured surface and form into a ball. Roll it out ½ inch thick.
  • Fold dough over on one side, then the other, creating three layers. Pat it down, then fold it over three ways again. Repeat folding and patting once more. Gently roll out.
  • Using a 3 inch biscuit cutter cut out 10 biscuits.
  • Place the biscuits on your baking sheet, brush with remaining buttermilk and bake for 15-17 minutes.

Notes

Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition

Calories: 387kcal | Carbohydrates: 28g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 798mg | Potassium: 285mg | Fiber: 1g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 0.3mg | Calcium: 170mg | Iron: 2mg

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About This Recipe

This is the PERFECT recipe to make with leftovers the night after you serve biscuits for dinner. Traditionally this is made with sausage, but you can swap that our for other meat in this recipe if you have leftover ground beef or turkey from dinner, too.

I’ve also added spices to this recipe, like thyme and sage. The sausage has a lot of seasoning, so you don’t need much to make this gravy work. This is also the perfect recipe to feed a crowd. All you need is a large batch of buttermilk biscuits and a pot of sausage gravy, both of which are quick and easy to throw together.

Chef’s Note

A good Biscuits and Gravy recipe traditionally uses sausage from breakfast or ground pork sausage. You can use spicy or sweet sausage, depending on your preference. If you go for breakfast sausage, the flavor can range from spicy to more maple. Any of these would work in a sausage gravy.

Recipe Tips and Tricks

If your biscuits are separate from the sausage gravy, wrap them in tin foil and place them in the oven at 300 degrees for 5-8 minutes or until they are warmed through. While the biscuits are warming, put the sausage gravy in a skillet over medium heat. Stir, adding a few tablespoons of warm water as needed, until the gravy is warmed through. Pour it on top of the biscuits and serve.

Another method is to heat the sausage gravy in a skillet over medium heat. Cut the biscuits in half and layer on top of the sausage gravy, then cover the pan for 3-4 minutes or until everything is cooked through.

More tips:

  • After adding the flour to the grease, whisk continuously until the flour is cooked. The mixture will smell slightly nutty, and the flour will start to brown. Then, you can start adding liquid and simmer to thicken your sauce.
  • Use whole milk or cream for this recipe. Gravy is all about fat as flavor; using skim milk will ruin the dish.
  • Don’t skip the pepper. In fact, add more pepper to taste and sprinkle it on top, too. Black pepper is one of the signature flavors in this dish.
  • You can make gravy without pork sausage or bacon; instead, use lean beef or ground turkey to lighten it up. It will need butter to make the roux, though.

How to Make With Bacon

You can replace the pork sausage in this recipe for bacon. Just cut the bacon into pieces, fry in a skillet until cooked through, then follow the recipe just as you would for the sausage. If the bacon adds too much grease, pour some of it off before adding the ⅓ cup all purpose flour. It should be fairly close to the sausage, though.

More Delicious Breakfast Recipes

Collage of biscuits served with gravy with title in the center

Photos used in previous versions of the post:

Biscuit on a serving plate smothered in gravy with pan of gravy in the background
Gravy on top of a biscuit with black pepper on top
Pan of gravy being scooped

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. How clever is This recipe. We don’t Usually have milk, especially Whole Milk in the house. This recipe uses up a whole quart: 3 cups for gravy and the rest turned into buttermilk with a little extra to brush on top the biscuits. ?
    We used a 1lb roll of country sausage found in the frozen section of the supermarket. It was heavenly.

    Reply

  2. Perfect bisquit recipe. Super flaky and moist if served warm.

    The only negative is that the bisquit are adictive and tou just cannot stop eating them…

    Reply

  4. Made the gravy this morning; I’ve cooked for years and years but never once have I made sausage gravy, and this was DELISH. So easy and flavorful.

    Reply

  5. Many times when I’ve wanted “milk” gravy and didn’t have any milk I’ve used water or broth and coffee creamer.

    Reply

  6. We sometimes have this for dinner at my house, and my kids love it! You’re right about the pepper. It may seem like a lot, but the end result tastes so good!

    Reply