Biscuits and Gravy
This biscuits and gravy is my kind of hearty, made-from-scratch breakfast. Simple ingredients come together for something unbelievably satisfying. The flaky biscuit layers and rich gravy are everything I need in a breakfast.
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The Best Kind of Comfort Food
If you’ve never had homemade biscuits and gravy, let me just say—you’re in for the kind of comfort food that makes you wonder how you ever lived without it. I still remember the first time I made them from scratch, expecting a big, complicated process, only to find out they’re surprisingly easy (and dangerously delicious).
The biscuits bake up golden, buttery, and perfectly flaky, the kind you want to tear open while they’re still steaming. And that sausage gravy? Oh, it’s creamy, cozy, and seasoned just right, clinging to every crumb in the most irresistible way. One bite in and you’ll understand why this dish feels like a warm hug on a plate. Trust me—you need these biscuits and gravy in your life.
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That Ingredients You’ll Need
- All-purpose flour: Used in both the biscuits and the gravy. It forms the base of the biscuit dough and helps thicken the sausage gravy.
- Cold butter: Creates flaky layers in the biscuits. Make sure it’s cold so the butter steams during baking and gives you lift.
- Milk: Whole milk is best for a rich, creamy gravy and moist biscuits. You can use 2% if needed, but avoid skim milk for this recipe.
- Pork sausage: Adds flavor and fat to the gravy. Spicy or mild both work well. If using leaner meats like turkey or venison, add 2 tablespoons of butter to help create a creamy base.
- Baking powder: Gives the biscuits a light, airy rise. Make sure it’s fresh for the best results.
- Salt, pepper, garlic powder, onion powder: These pantry staples bring savory depth to the gravy. Feel free to adjust to your taste.
- Sugar: A small amount balances the salt and adds a touch of warmth to the biscuits.
How to Make Biscuits and Gravy
Preparation
Preheat the oven to 425˚F. Cut the cold butter into small cubes and set aside. Lightly flour your work surface for folding the biscuit dough later. Gather and measure all other ingredients for both the biscuits and gravy to streamline the cooking process.
Step 1 – Mix the Biscuit Dough
In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk to blend. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits of butter.
Step 2 – Add Milk and Shape the Dough
Gradually pour in the milk, stirring with a fork until the dough comes together and is slightly sticky. Add a splash more milk if needed.
Step 3 – Fold and Cut the Biscuits
Turn the dough out onto the floured surface. Gently fold it over itself about 10 times to create layers. Pat or press the dough into a 1-inch thick round. Use a biscuit cutter to cut out the biscuits.
Step 4 – Bake the Biscuits
Place the biscuits on an ungreased dark baking sheet, spacing them slightly apart. Bake for 12–15 minutes or until the tops are golden brown. Set aside to cool slightly while making the gravy.
Step 5 – Cook the Sausage
In a large saucepan over medium-high heat, add the pork sausage. Break it apart with a wooden spoon and cook until fully browned with no pink remaining. Do not drain the fat.
Step 6 – Add the Flour
Sprinkle the flour evenly over the cooked sausage. Stir until the flour is completely absorbed and forms a paste-like coating over the meat.
Step 7 – Pour in Milk and Season
Slowly add the milk to the sausage mixture, stirring constantly to avoid lumps. Add salt, pepper, garlic powder, and onion powder. Continue stirring to blend everything evenly.
Step 8 – Simmer Until Thickened
Reduce the heat to low and let the gravy simmer until thickened, about 5–10 minutes. Stir frequently and keep an eye on the pot to prevent the milk from boiling over.
Step 9 – Serve the Biscuits and Gravy
Slice the warm biscuits in half and spoon the hot sausage gravy generously over each serving. Serve immediately and enjoy!
Lynette’s Tip
If using leaner sausage like turkey or venison, stir in 2 tablespoons of butter before adding the flour. This extra fat helps thicken the gravy to the right consistency.
More Biscuit Recipes You’ll Enjoy
Biscuits and Gravy
Ingredients
Biscuits
- 2 Cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1/3 Cup butter cold
- 3/4 Cup milk
Sausage Gravy
- 16 oz pork sausage
- 4 Tablespoons all-purpose flour
- 4 Cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
Biscuits
- In a large bowl, whisk together the dry ingredients. Cut in the cold butter until the mixture looks like small peas. Slowly stir in ¾ cup of milk with a fork until the dough is just slightly sticky—add a little more milk if needed.
- Turn the dough out onto a floured surface and fold it over about 10 times. Gently press it out with your hands until it’s about 1 inch thick. Cut out biscuits with a biscuit cutter and place them on an ungreased dark baking pan. Bake for 12–15 minutes, or until golden brown.
Sausage Gravy
- While the biscuits bake, cook the sausage in a saucepan over medium-high heat. Break it apart as it cooks until no pink remains, but don’t drain the fat. Sprinkle in the flour and stir until it’s absorbed. Slowly pour in the milk, stirring as you go. Season with salt, pepper, garlic powder, and onion powder. Let the gravy simmer on low until thickened, being careful not to let it boil.
- Once the biscuits are ready, slice them in half and spoon that rich sausage gravy over the top.
Notes
Variations/Substitutions:
- Try Spicy Sausage: Use hot or spicy pork sausage to give the gravy a little heat. You can also sprinkle in red pepper flakes while the gravy simmers.
- Use Turkey or Venison Sausage: For leaner meats like turkey or venison, stir in 2 tablespoons of butter after browning the meat. This helps create a rich and thick gravy.
- Add Fresh Herbs: Stir in chopped parsley, chives, or thyme at the end for a fresh, savory note.
Nutrition
Recipe FAQs
Homemade biscuits really take this dish to the next level, but store-bought ones will work in a pinch. The gravy is flavorful enough to carry the meal either way.
Keep the butter cold and don’t overmix the dough. Folding the dough over a few times helps create those flaky layers.
It should be thick enough to coat the back of a spoon. If it seems too runny, let it simmer a little longer. If it’s too thick, stir in a splash of milk.
Easy to make, tastes great! I usually buy the refrigerated biscuits and canned gravy – I won’t anymore!
Homemade is always better! So glad you enjoyed it!