There is nothing quite as comforting and soul-satisfying as a hearty, creamy breakfast that feels like a warm hug, and that is exactly what this Biscuits and Sausage Gravy Recipe delivers. Fluffy, buttery biscuits paired with rich, peppery sausage gravy create a classic Southern treat that’s perfect for lazy weekend mornings, brunch with friends, or any time you want to brighten your day with a truly indulgent meal. Once you master this recipe, it will become your go-to comfort food that friends and family will rave about. Let’s dive right in and bring that cozy restaurant-quality breakfast to your own kitchen!
Ingredients You’ll Need
The beauty of this Biscuits and Sausage Gravy Recipe lies in its simplicity and the quality of each ingredient. Every component plays a crucial role—whether it’s the flaky biscuits, the rich sausage, or the creamy gravy—coming together to create a flavor and texture harmony that’s simply irresistible.
- 2 cups all-purpose flour: The base for your biscuit dough, providing structure and that tender crumb.
- 1 1/2 Tbsp aluminum-free baking powder: Ensures your biscuits are light and fluffy with a perfect rise.
- 1 tsp granulated sugar: A hint of sweetness to balance the savory flavors.
- 3/4 tsp fine sea salt: Enhances every flavor in the biscuit and gravy.
- 1/2 cup cold unsalted butter (8 Tbsp): Cold butter cuts into the flour for flaky biscuit layers.
- 1 cup cold half and half (less 2 Tbsp): Adds richness to the biscuits without weighing them down.
- 1/2 Tbsp melted butter: To brush on top of baked biscuits for golden perfection.
- 2 Tbsp unsalted butter: Starts the gravy base, bringing velvety richness.
- 1 lb breakfast sausage, casings removed: The star protein that infuses the gravy with savory depth.
- 1/4 cup all-purpose flour: Thickens the gravy to that creamy consistency you crave.
- 2 1/2 cups milk (low fat or whole): Creates the smooth, saucy base of the gravy.
- 1/4 tsp fine sea salt: Adjusts seasoning and enhances the sausage’s flavor.
- 1 1/2 tsp coarsely ground black pepper: Adds a signature peppery kick to the gravy.
- 1/8 tsp red pepper flakes (optional): For those who like a subtle heat boost.
How to Make Biscuits and Sausage Gravy Recipe
Step 1: Prepare and Bake the Biscuits
Begin by mixing your biscuit dough following the given biscuit recipe instructions—combining flour, baking powder, sugar, salt, and cold butter before adding half and half to form a soft dough. The key is not to overwork the dough to keep your biscuits tender and flaky. Once shaped, brush the tops with a little melted butter before baking until they are puffed and golden brown. While these bake to delicious perfection, move on to making your sausage gravy so everything finishes perfectly timed.
Step 2: Cook the Sausage
In a large heavy skillet or cast iron pan, melt 2 tablespoons of unsalted butter over medium-high heat. Add your breakfast sausage, breaking it apart with a spatula as it cooks. The goal here is a nice, lightly browned sausage without overcooking—about five minutes will do the trick. This step builds the savory flavor foundation of your gravy.
Step 3: Make the Roux and Add Milk
Lower the heat to medium and sprinkle the 1/4 cup of flour evenly over the cooked sausage. Stir constantly for about three minutes, allowing the flour to cook out and thicken slightly, which prevents the gravy from tasting too floury. Then gradually pour in your milk, stirring continuously to avoid lumps and create that luscious creamy consistency.
Step 4: Season and Simmer the Gravy
Add salt, the coarsely ground black pepper, and if you like a hint of heat, the red pepper flakes. Reduce your heat to a gentle simmer and cook uncovered, stirring now and then, until the gravy thickens to your desired creaminess—usually about five minutes. If the gravy becomes too thick, simply stir in a little more milk to loosen it up perfectly.
Step 5: Serve the Classic Combo
Once your biscuits are out of the oven, break or cut them in half, then generously spoon the savory sausage gravy over each piece. This step brings together the fluffy texture of the biscuits and the rich, spicy gravy, making every bite a delightful experience. Serve immediately to enjoy this dish at its absolute best.
How to Serve Biscuits and Sausage Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives on top of your biscuits and gravy adds a burst of color and a fresh contrast to the creamy sauce. If you like a little extra heat, a dash of hot sauce or a pinch more cracked black pepper can elevate the whole plate without overpowering the classic flavors.
Side Dishes
This Southern favorite pairs wonderfully with crisp, fresh fruit like sliced melon or berries to balance the richness. A simple side of scrambled eggs or a light green salad can add freshness and variety, making your breakfast or brunch well-rounded and satisfying.
Creative Ways to Present
Elevate your Biscuits and Sausage Gravy Recipe by serving the gravy in small ramekins alongside stacked biscuits for a DIY experience, or arrange open-faced biscuit halves on a platter topped with a drizzle of honey alongside gravy. You could even turn it into a breakfast sandwich with a fried egg on top for an extra special twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover biscuits or sausage gravy, store them separately in airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the biscuits’ texture and makes reheating easier.
Freezing
You can freeze biscuits wrapped tightly in foil or plastic wrap for up to 2 months. The sausage gravy can be frozen as well but is best kept in portioned containers to allow for easy thawing. Reheat gravy gently on the stove to avoid separation.
Reheating
Reheat biscuits wrapped in foil in a warm oven to regain crispness. Warm the sausage gravy over low heat on the stovetop, stirring often and adding a splash of milk if it thickens too much. Combining the two just before serving ensures that comforting experience every single time.
FAQs
Can I use store-bought biscuits for this Biscuits and Sausage Gravy Recipe?
Absolutely! While homemade biscuits give you that extra special flaky texture and buttery flavor, store-bought biscuits can be a convenient and tasty shortcut without compromising the dish’s classic appeal.
What type of sausage works best in this recipe?
Breakfast sausage with a good balance of herbs and spices is ideal for this gravy. Avoid overly spicy or flavored varieties to keep the gravy’s flavor traditional and well-rounded.
Can I make this recipe dairy-free?
Yes, to adapt this Biscuits and Sausage Gravy Recipe for dairy-free diets, substitute the butter with a plant-based alternative and use your favorite non-dairy milk such as almond or oat milk. Adjust seasoning as needed to maintain richness.
How do I make the gravy thicker or thinner?
For thicker gravy, let it simmer a little longer. To thin it out, simply stir in more milk a tablespoon at a time until you reach the desired consistency.
Is this recipe suitable for freezing after it is fully cooked?
Yes, you can freeze cooked gravy, but keep in mind the texture may slightly change after thawing. Freeze in portions, thaw overnight in the fridge, and reheat gently to maintain the best flavor and texture.
Final Thoughts
If you are craving that perfect warm breakfast full of comfort and deliciousness, this Biscuits and Sausage Gravy Recipe should be at the top of your list. Whether you are making it for a special morning or just to treat yourself, the combination of fluffy biscuits and creamy, peppery sausage gravy is a guaranteed winner. Give it a try—you’ll be so glad you did!
Print
Biscuits and Sausage Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking and Stovetop
- Cuisine: Southern American
Description
A classic Southern comfort food recipe featuring flaky homemade biscuits smothered in rich, creamy sausage gravy. This hearty breakfast is perfect for any morning craving a warm, satisfying start.
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 1/2 Tbsp baking powder (aluminum-free)
- 1 tsp granulated sugar
- 3/4 tsp fine sea salt
- 1/2 cup cold unsalted butter (8 Tbsp)
- 1 cup cold half and half (less 2 Tbsp)
- 1/2 Tbsp melted butter (to brush the baked biscuits)
Sausage Gravy
- 2 Tbsp unsalted butter
- 1 lb breakfast sausage (casings removed)
- 1/4 cup all-purpose flour
- 2 1/2 cups milk (low-fat or whole milk)
- 1/4 tsp fine sea salt (or to taste)
- 1 1/2 tsp coarsely ground black pepper (or to taste)
- 1/8 tsp red pepper flakes (optional)
Instructions
- Make the biscuit dough and bake: Prepare the biscuit dough according to the given biscuit recipe, combining the flour, baking powder, sugar, salt, cold butter, and half and half. Shape the dough, brush with melted butter, and bake them in a preheated oven until golden brown and flaky.
- Cook the sausage: While the biscuits bake, melt 2 tablespoons of unsalted butter in a large heavy skillet or cast iron pan over medium-high heat. Add the breakfast sausage, breaking it up with a spatula, and sauté until just cooked through, about 5 minutes.
- Add flour to make the roux: Reduce the heat to medium and sprinkle the 1/4 cup all-purpose flour over the cooked sausage. Stir constantly for 3 minutes to cook out the raw flour taste and form a roux that will thicken the gravy.
- Incorporate milk and seasonings: Gradually pour in the 2 1/2 cups milk while stirring constantly to prevent lumps. Add salt, black pepper, and optional red pepper flakes to taste, seasoning the gravy to your preference.
- Simmer the gravy to thicken: Lower the heat to a gentle simmer and cook the gravy uncovered for about 5 minutes, stirring occasionally, until it thickens into a creamy, rich sauce. If too thick, add a little more milk to reach desired consistency. Adjust seasoning if necessary.
- Serve: Break or cut the freshly baked biscuits in half and generously spoon the warm sausage gravy over them. Serve immediately for a comforting breakfast treat.
Notes
- Use cold butter and cold half and half for flakier biscuits.
- Cook the sausage thoroughly before adding the flour to ensure safe consumption and better flavor.
- Stir the gravy constantly after adding flour and milk to prevent lumps.
- Adjust the consistency of the gravy by adding more milk if it becomes too thick.
- Red pepper flakes are optional but add a nice subtle heat to the gravy.
- Biscuits and Gravy are best served fresh but leftovers can be refrigerated and reheated gently.
