Biscuits and Sausage Gravy

This post may contain affiliate sales links. Please read my disclosure policy.

Is there anything better than Biscuits and Sausage Gravy on a cold and gloomy day? I submit that there is not. This classic recipe is creamy, savory, and oh-so comforting! Along with Deviled Eggs and Shrimp and Grits, make room at your southern-style table for some fluffy Biscuits and Gravy! This recipe creates light, buttery homemade biscuits and a creamy sausage gravy, using simple ingredients. 

The Best Southern-Style Comfort Food

The steps are easy but do take some time. So, if you’re in a rush, save this biscuits and gravy recipe for another day. This is ultimate breakfast comfort food that I knew I had to perfect it, especially with Fall (and winter… grumble grumble) knocking at our door.

A Few Tips for Success with Biscuits and Sausage Gravy

For the Biscuit Recipe

For the biscuits, I made the dough in a food processor, but it can totally be made by hand in a bowl. You’ll just be using a pastry blender to break apart the butter. Also, the biggest tip for making tender and flaky homemade biscuits is to not work the dough too much once you add the milk. Once the liquid goes in and you start mixing, gluten starts to form. Too much gluten, and you’ll have a chewy mess. For pizza dough, you want to knead it for that chew…not so much if you want the best biscuits.

For the best Sausage Gravy

For the sausage gravy, it can be made with either my homemade breakfast sausage recipe or a ground breakfast sausage from the grocery store (such as Jimmy Dean or Bob Evans). Any flavor of sausage you choose will work well for this gravy.

If Making Homemade Breakfast Sausage

In a large bowl, place ground pork in the bowl. Add nutmeg, cayenne, sage, thyme, rosemary, marjoram, brown sugar, salt and pepper to the bowl. I also added some McCormick Grill Mates Smokehouse Maple Seasoning…totally optional, but I just love the flavor it brings to the sausage.

You might like these recipes that are similar to this biscuits and sausage gravy recipe: Biscuits with Sweet Maple Sausage Gravy, Gluten-Free Cheddar Bay Biscuits, Light & Fluffy Angel Biscuits, Butter Drop Biscuits.

How to Make Biscuits and Sausage Gravy

For full recipe details including ingredients and measurements needed are listed below in the printable recipe card. Here’s step by step what you expect when making this recipe:

Preheat + Prep Baking Sheet

Preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Make the Biscuits

In a bowl of a food processor, measure out all dry ingredients (all-purpose flour, sugar, baking powder, baking soda and salt) and pulse a few time to mix. Cut cold butter into the dry ingredients until it’s the size of small peas. Pour in the whole milk all at once and pulse until just incorporated. Pulse 5 more times, then transfer the dough to a lightly floured work surface. Form dough into a ball, ensuring it is well mixed, sprinkling with flour as needed.

Roll Out + Cut into Biscuits

Roll the dough out to 1 1/4-inch thick, then use a 2 1/2-inch biscuit or pastry cutter to make 8 biscuits, re-kneading and re-rolling the scraps as necessary. 

Bake

Place biscuits on a baking sheet and bake 12-14 minutes until lightly golden brown. Set aside.

Make the Sausage Gravy

In a large skillet over medium heat to medium-high heat, add pork sausage and break it apart while it browns and no more pink is visible. Sprinkle all-purpose flour over cooked sausage and cook for 1 minute. Whisk in whole milk and bring to a simmer to thicken the gravy. Stir in maple syrup (optional) and taste. Adjust salt and black pepper as necessary.

Pro Tip: Once you add in the milk to create that thick gravy, you’ll want to increase the heat to get it bubbling but then reduce it right away to keep it at a light simmer. This is to prevent the milk from curdling. Chunky gravy is not delicious, in case you were wondering.

Serve

Cut warm biscuits in half and spoon creamy gravy overtop. Serve.

What to Serve with Biscuits and Sausage Gravy

• Lemony Vanilla Fruit Salad
• Oven Baked Bacon
• Easy Breakfast Casserole
• Overnight Breakfast Casserole
• Perfect French Toast Casserole
• Pan Fried Potatoes
• Egg Muffins – or any eggs, really!
• Funeral Potatoes – or hash browns

Storing Leftovers + Making Ahead

Store biscuits and gravy separately in airtight containers, in the fridge for up 3-4 days until you’re ready to heat them up again. You may need to add a splash of milk to the gravy when reheating, to thin it out again.

Make Ahead- I would suggest making the gravy up to two days in advance, and storing in an airtight container in the fridge. To serve, simply reheat over the stove or in the microwave.

The biscuits, however, taste their best when baked fresh. You can make the biscuit dough up to 24 hours in advance, storing it covered in the refrigerator, but be sure to bake them off right before serving for the best-finished product.

Frequently Asked Questions

Other Hearty Breakfast Recipes to Try!

• Breakfast Burritos
• Oatmeal Pancakes
• Hash Brown Egg Cups
• The Best Crepe Recipe
• Corned Beef Hash
• Quiche Lorraine
• Belgian Waffles

There you have it! A good, southern breakfast classic that is good for the soul. The printable recipe card is below. Have a great day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.