There’s something about a plate of biscuits and sausage gravy that just hits different, especially when it’s homemade. Flaky, buttery biscuits smothered in rich, savory sausage gravy is the kind of meal that feels like a warm hug from the inside out. Whether you’re cooking up a hearty breakfast for the family, brunch with friends, or a soul-satisfying dinner, this dish is a guaranteed crowd-pleaser.
Today, I’m taking you through the step-by-step process of making this classic dish right in your kitchen. We’re talking about those perfect biscuits with a golden brown top and fluffy interior paired with a smooth, creamy gravy that’s packed with flavor. Stick around—I’m going to share everything you need to know, from expert tips to variations, what to serve it with, and how to prep for large gatherings. Trust me, once you try this recipe, you’ll see why biscuits and sausage gravy should always have a spot on your table.
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Why You Should Make Biscuits and Sausage Gravy
Let’s be real for a second—there’s just something magical about the combination of biscuits and sausage gravy. This dish is the epitome of comfort food, and it checks all the boxes: it’s hearty, flavorful, and satisfying. And the best part? You don’t need any fancy ingredients to make it happen. With a handful of pantry staples and a little bit of effort, you can whip up something that tastes like it came straight from a Southern diner.
Making biscuits and sausage gravy at home means you control the ingredients, so you can make it as rich or as light as you prefer. Want to add some heat? You got it. Craving something more herby? I’ll show you how to do that, too. Whether you’re feeding a crowd or just yourself, this recipe is versatile enough to fit the bill.
So why should you make it? Because it’s a simple, affordable, and downright delicious meal that’ll keep everyone coming back for seconds. And believe me, there’s nothing like the satisfaction of seeing the look on someone’s face when they take that first bite of homemade biscuits and sausage gravy!
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Ingredients You’ll Need
Before we dive into the details, let’s gather up everything you’ll need for both the biscuits and the sausage gravy.
For the Biscuits:
- 2½ cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (divided)
- ⅓ cup cold salted butter, cubed
- 3 tablespoons shortening
- 1 cup buttermilk
For the Sausage Gravy:
- 1 tablespoon salted butter
- 1 cup chopped onion
- 12 oz bulk pork sausage
- ¼ cup all-purpose flour
- 3 cups milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh chives and/or sage (optional)
Step-by-Step Guide to Making Biscuits and Sausage Gravy
Now that we’ve got everything ready, let’s jump into the process. I’m going to break this down for you, step by step, so whether you’re a pro in the kitchen or still finding your way, you’ll be able to nail this recipe like a boss.
Step 1: Prepare the Biscuit Dough
Start by preheating your oven to 425°F.
In a large bowl, whisk together 2½ cups flour, sugar, baking powder, baking soda, ¾ teaspoon of the salt, and ¼ teaspoon of black pepper. You want to make sure all your dry ingredients are evenly mixed so you get that perfect rise on your biscuits.
Next, cut in the cold butter and shortening. If you don’t have a pastry blender, don’t sweat it—you can use two knives or even your fingertips. The goal here is to work the fats into the flour until the mixture looks like coarse crumbs. You still want some little lumps of butter; that’s what’s going to give you those flaky layers we all love.
Make a well in the center of the mixture and pour in the buttermilk all at once. Use a fork to gently stir everything together until it’s just combined. Don’t overmix here; you want to keep the dough light.
Step 2: Shape and Cut the Biscuits
Now, turn your dough out onto a lightly floured surface. Gently knead the dough about 10-12 times, just until it’s smooth. Pat or roll the dough to about ¾-inch thickness.
Using a floured 2½- to 3-inch biscuit cutter, cut out your biscuits. Press straight down and lift—don’t twist the cutter, as it’ll seal the edges and prevent the biscuits from rising as much as they could. Reroll any scraps to get more biscuits, and remember to dip your cutter in flour between each cut so the dough doesn’t stick.
Place the biscuits on an ungreased baking sheet, spacing them about an inch apart. Bake for 18-20 minutes or until they’re golden brown and puffed up.
Step 3: Make the Sausage Gravy
While your biscuits are baking, let’s get that gravy going.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 4 minutes, stirring occasionally, until they turn golden and soft.
Next, crumble in the sausage and cook until it’s browned all over. Once the sausage is fully cooked, stir in ¼ cup of flour. This flour is going to help thicken the gravy, so make sure it’s fully absorbed by the sausage.
Gradually pour in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens—about 5 to 7 minutes. Once the gravy is thick and bubbling, season with the remaining ¼ teaspoon of salt and black pepper.
If you’re feeling fancy, stir in some fresh chives or sage for an herby kick. And there you have it, homemade sausage gravy!
Step 4: Serve and Enjoy!
Take your biscuits out of the oven and let them cool for a minute or two. Split them in half, ladle that savory sausage gravy over the top, and get ready to dig in. Trust me, nothing beats the combination of warm, buttery biscuits and creamy, flavorful gravy.
Expert Tips and Tricks
Here are a few tips to make sure your biscuits and sausage gravy turn out perfect every single time:
- Cold Ingredients are Key: When making biscuits, make sure your butter and shortening are cold. Cold fats will give you the flakiest biscuits.
- Don’t Overwork the Dough: Handle the dough as little as possible to keep your biscuits light and fluffy.
- Control the Thickness of Your Gravy: If you like your gravy thicker, let it simmer a bit longer. If it gets too thick, you can always thin it out with a little more milk.
- Spice it Up: Want to add a little heat to your gravy? Toss in some crushed red pepper flakes or a dash of hot sauce.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using.
15 Variations to Try
Now, if you want to switch things up, here are 15 ways you can take your biscuits and sausage gravy to the next level:
- Spicy Sausage Gravy: Use hot Italian sausage or add red pepper flakes for a little kick.
- Cheddar Biscuits: Mix shredded cheddar cheese into the biscuit dough for cheesy goodness.
- Herb Biscuits: Add fresh herbs like rosemary, thyme, or chives to your biscuit dough.
- Mushroom Gravy: Add sautéed mushrooms to the gravy for extra umami flavor.
- Maple Sausage Gravy: Drizzle a bit of maple syrup into the gravy for a sweet-savory combo.
- Southern Buttermilk Biscuits: Use all buttermilk in the biscuits and brush the tops with melted butter.
- Bacon Sausage Gravy: Cook up some bacon and crumble it into the gravy for an extra layer of flavor.
- Cajun Gravy: Stir in some Cajun seasoning for a spicy, zesty twist.
- Turkey Sausage Gravy: Swap the pork sausage for turkey sausage for a lighter version.
- Sage Biscuits: Add finely chopped sage to the biscuit dough for a herby flavor.
- Country Ham Gravy: Substitute country ham for sausage for a more traditional Southern twist.
- Garlic Herb Biscuits: Add garlic powder and fresh herbs to the biscuit dough for a savory twist.
- Cheddar Jalapeño Biscuits: Mix shredded cheddar and chopped jalapeños into the biscuit dough for a spicy kick.
- Pepper Gravy: Amp up the black pepper in your gravy to make it a peppery delight.
- Cream Cheese Biscuits: Add a touch of cream cheese to the biscuit dough for extra richness.
What to Serve with Biscuits and Sausage Gravy
Biscuits and sausage gravy is already a meal in itself, but if you’re looking to round it out, here are 15 perfect sides:
- Scrambled Eggs
- Fried Eggs
- Crispy Bacon
- Home Fries
- Hash Browns
- Grits
- Fresh Fruit Salad
- Sautéed Spinach
- Roasted Vegetables
- Sliced Tomatoes
- Cornbread
- Fried Green Tomatoes
- Southern-Style Collard Greens
- Cheese Grits
- Pancakes or Waffles for a sweet and savory combo.
Storage Tips
If you’ve got leftovers (which, let’s be honest, you might not because this dish is that good), here’s how to store them:
- Biscuits: Store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Reheat in the oven to maintain their texture.
- Gravy: Store leftover gravy in an airtight container in the fridge for up to 4 days. When reheating, add a splash of milk to loosen it up, and heat over low heat, stirring occasionally.
How Much Biscuits and Sausage Gravy Should I Make for Family Gatherings?
If you’re feeding a crowd, you’ll want to make sure there’s plenty of food to go around. Here’s a rough estimate:
- For 6-8 people: Double the biscuit recipe and use about 1½ to 2 pounds of sausage for the gravy.
- For 10-12 people: Triple the biscuit recipe and use about 2½ to 3 pounds of sausage.
- For larger groups (15+): You’ll want to quadruple the recipe. Be sure to have extra gravy on hand—it’s always the first thing to disappear!
How Far in Advance Can I Make Biscuits and Sausage Gravy?
You can make the gravy up to 3 days in advance. Just store it in an airtight container in the fridge and reheat it gently over low heat, stirring in a little extra milk if needed.
For the biscuits, they’re best when served fresh. But if you need to make them ahead, bake them up to 1 day in advance and store them at room temperature. To reheat, wrap them in foil and warm them in a 350°F oven for about 10 minutes.
Biscuits and Sausage Gravy: A Southern Comfort Classic You Need to Try!
For the Biscuits:
For the Sausage Gravy:
Instructions
- Start by preheating your oven to 425°F.
In a large bowl, whisk together 2½ cups flour, sugar, baking powder, baking soda, ¾ teaspoon of the salt, and ¼ teaspoon of black pepper. You want to make sure all your dry ingredients are evenly mixed so you get that perfect rise on your biscuits.
Next, cut in the cold butter and shortening. If you don’t have a pastry blender, don’t sweat it—you can use two knives or even your fingertips. The goal here is to work the fats into the flour until the mixture looks like coarse crumbs. You still want some little lumps of butter; that’s what’s going to give you those flaky layers we all love.
Make a well in the center of the mixture and pour in the buttermilk all at once. Use a fork to gently stir everything together until it’s just combined. Don’t overmix here; you want to keep the dough light. - Now, turn your dough out onto a lightly floured surface. Gently knead the dough about 10-12 times, just until it’s smooth. Pat or roll the dough to about ¾-inch thickness.
Using a floured 2½- to 3-inch biscuit cutter, cut out your biscuits. Press straight down and lift—don’t twist the cutter, as it’ll seal the edges and prevent the biscuits from rising as much as they could. Reroll any scraps to get more biscuits, and remember to dip your cutter in flour between each cut so the dough doesn’t stick.
Place the biscuits on an ungreased baking sheet, spacing them about an inch apart. Bake for 18-20 minutes or until they’re golden brown and puffed up. - While your biscuits are baking, let’s get that gravy going.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for about 4 minutes, stirring occasionally, until they turn golden and soft.
Next, crumble in the sausage and cook until it’s browned all over. Once the sausage is fully cooked, stir in ¼ cup of flour. This flour is going to help thicken the gravy, so make sure it’s fully absorbed by the sausage.
Gradually pour in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens—about 5 to 7 minutes. Once the gravy is thick and bubbling, season with the remaining ¼ teaspoon of salt and black pepper.
If you’re feeling fancy, stir in some fresh chives or sage for an herby kick. And there you have it, homemade sausage gravy! - Take your biscuits out of the oven and let them cool for a minute or two. Split them in half, ladle that savory sausage gravy over the top, and get ready to dig in. Trust me, nothing beats the combination of warm, buttery biscuits and creamy, flavorful gravy.
