Why You’ll Love This Recipe
Southern-Style Biscuits & Sausage Gravy is a comforting and hearty breakfast classic that combines buttery, flaky biscuits with a creamy, flavorful sausage gravy. This dish is a true Southern favorite, often served at diners and breakfast tables across the South. It’s a perfect way to start your day with warmth, richness, and a satisfying savory flavor. Whether for a special occasion or a weekend brunch, this dish is sure to impress and fill you up!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the biscuits: all-purpose flourbaking powdergranulated sugarsaltunsalted butter (cold)buttermilk
For the sausage gravy: breakfast sausages (crumbled)unsalted butterall-purpose flourmilk (whole or 2%)ground black peppercrushed red pepper flakes (optional)garlic powder (optional)
directions
For the biscuits:
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, sugar, and salt.
Cut the cold butter into small cubes and add it to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture and pour in the buttermilk. Stir until the dough just comes together—be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a rough dough. Pat the dough into a 1-inch thick rectangle.
Using a round cutter or a glass, cut the dough into biscuits. Place them onto the prepared baking sheet, ensuring they are touching for soft sides.
Bake for 12-15 minutes, or until the tops are golden brown. Remove from the oven and set aside.
For the sausage gravy:
In a large skillet, cook the crumbled breakfast sausage over medium heat until it’s browned and crispy, about 5-7 minutes. Use a slotted spoon to remove the sausage from the skillet and set it aside.
In the same skillet, melt the butter over medium heat. Add the flour and stir constantly to make a roux. Cook for 1-2 minutes, until the mixture becomes golden and fragrant.
Slowly pour in the milk while stirring to avoid lumps. Continue to cook and stir until the gravy thickens, about 5-7 minutes.
Add the cooked sausage back into the gravy and stir until well combined. Season with black pepper and optional crushed red pepper flakes and garlic powder to taste.
Reduce the heat to low and let the gravy simmer for an additional 2-3 minutes. If the gravy is too thick, add more milk to reach your desired consistency.
To serve:
Split the warm biscuits in half and ladle the sausage gravy over the top. Serve immediately, garnished with extra black pepper if desired.
Servings and timing
This recipe yields 6 biscuits and enough gravy to serve 4 people.Preparation time: 10 minutesBaking time: 12-15 minutesCooking time: 15-20 minutesTotal time: 30-35 minutes
Variations
Add a handful of shredded cheese to the biscuits for extra flavor.
Stir in a few tablespoons of heavy cream to the gravy for a richer texture.
Top the sausage gravy with a fried egg for a more decadent breakfast.
Use turkey sausage or plant-based sausage for a lighter version of this dish.
storage/reheating
Store leftover sausage gravy in an airtight container in the fridge for up to 3 days. Reheat on the stovetop, adding a splash of milk to thin it out if necessary. Biscuits are best fresh, but you can store them in an airtight container at room temperature for 1-2 days and reheat them in the oven at 350°F (175°C) for 5-7 minutes.
FAQs
Can I make the biscuits ahead of time?
You can prepare the biscuit dough ahead of time and store it in the fridge for up to 1 day. When ready to bake, cut and bake the biscuits as usual.
Can I make this dish without buttermilk?
Yes, you can substitute buttermilk with a mixture of regular milk and 1 tablespoon of lemon juice or vinegar to make a buttermilk substitute.
Can I use a different type of sausage?
Feel free to use Italian sausage, chorizo, or any sausage you prefer. Adjust the seasoning accordingly.
Can I freeze the biscuits?
Yes, you can freeze the biscuits after baking. Wrap them tightly and store them in the freezer for up to 1 month. Reheat in the oven when ready to serve.
How do I make the gravy thicker?
To thicken the gravy, add more flour and cook it a bit longer, stirring constantly to prevent clumps.
Conclusion
Southern-Style Biscuits & Sausage Gravy is a classic comfort food that brings warmth, flavor, and satisfaction to your breakfast table. With flaky, buttery biscuits and creamy sausage gravy, it’s the ultimate indulgence. Perfect for special occasions or whenever you want to treat yourself to something hearty, this dish is guaranteed to become a favorite in your recipe collection.
Print
Southern-Style Biscuits & Sausage Gravy
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 biscuits with gravy 1x
- Category: Dinner
- Method: Baking & Stovetop
- Cuisine: Southern
Description
A classic Southern comfort food, this hearty dish features flaky, buttery biscuits smothered in a rich, creamy sausage gravy. Perfect for breakfast or brunch, it’s a filling and indulgent meal.
Ingredients
- For the biscuits:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- For the sausage gravy:
- 1 lb breakfast sausage (preferably pork)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon unsalted butter
- Chopped parsley, for garnish (optional)
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the flour, baking powder, salt, and baking soda.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Make a well in the center and pour in the buttermilk. Stir gently until the dough just comes together. Be careful not to overmix.
- Turn the dough onto a floured surface and gently knead it 4-5 times until it’s slightly smooth. Pat it into a rectangle about 1-inch thick.
- Fold the dough in half and gently roll it out again to about 1-inch thickness. Cut the dough into rounds using a biscuit cutter or a glass.
- Place the biscuits on the prepared baking sheet, making sure they touch slightly for soft edges or space them out for crisp edges. Bake for 10-12 minutes, or until golden brown on top.
- While the biscuits bake, make the sausage gravy. In a large skillet, cook the sausage over medium heat until browned, breaking it up into small pieces as it cooks.
- Once the sausage is cooked, sprinkle the flour over the sausage and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly add the milk, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the gravy thickens. Season with salt, pepper, garlic powder, and red pepper flakes (if using).
- Remove the biscuits from the oven and slice them in half. Spoon the sausage gravy generously over the biscuits.
- Garnish with chopped parsley if desired and serve hot. Enjoy your Southern-style biscuits and sausage gravy!
Notes
- For even flakier biscuits, use a pastry cutter to cut the butter into the dry ingredients. You can also freeze the butter before cutting it into the dough.
- If you prefer a spicier gravy, feel free to add more red pepper flakes or a dash of hot sauce.
- For a lighter gravy, use half-and-half or 2% milk instead of whole milk, though whole milk gives it the best creamy texture.
Nutrition
- Serving Size: 1 biscuit with gravy
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg
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