Warm, flaky biscuits drowned in peppery sausage gravy — this is the kind of breakfast that stops arguments and starts weekend mornings right. This homemade biscuits and gravy recipe pairs tender, buttery biscuits with a rich pork sausage gravy that’s ready in about the time your kitchen smells like breakfast heaven. If you love classic Southern comfort food, you might also enjoy a sweet finish; try our take on a nostalgic dessert like the butterscotch Randy recipe for a full comfort-food spread.
Why you’ll love this dish
This biscuits-and-gravy combo is simple, unfussy, and deeply satisfying. It’s:
- Budget-friendly: pantry staples and inexpensive breakfast sausage feed a crowd.
- Fast-ish: biscuits and a stovetop gravy cook simultaneously so you’re not tied to the stove all morning.
- Crowd-pleasing: kids and adults both love the creamy, peppery sauce over warm biscuits.
- Versatile: swap milk or sausage to suit dietary needs (notes below).
"The gravy is thick, peppery, and not too salty—perfect for dunking biscuits. A go-to weekend recipe that never disappoints."
This recipe is ideal for weekend brunches, a hearty weekday breakfast when you need something that sticks to your ribs, or a cozy holiday morning.
How this recipe comes together
The process is straightforward and built around timing: make and bake the biscuits first, then use the oven time to finish the gravy. In short:
- Make biscuit dough, cut or drop, and bake until golden.
- Brown breakfast sausage in a skillet and sprinkle with flour to form a roux.
- Whisk in milk, simmer until thick and creamy, then season with salt and lots of black pepper.
- Split biscuits and spoon the hot sausage gravy over each serving.
Knowing the steps beforehand helps you time the gravy so everything is piping-hot when you sit down.
What you’ll need
- 2 cups all-purpose flour (plus 1/4 cup for the gravy)
- 1 1/2 Tbsp aluminum-free baking powder
- 1 tsp granulated sugar
- 3/4 tsp fine sea salt (we use fine sea salt)
- 1/2 cup cold unsalted butter (8 Tbsp), cubed
- 1 cup cold half-and-half (subtract 2 Tbsp if your biscuit recipe calls for it)
- 1/2 Tbsp melted butter (to brush on baked biscuits)
- 2 Tbsp unsalted butter (for the gravy)
- 1 lb breakfast sausage, casings removed
- 2 1/2 cups milk (whole or low-fat)
- 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)
Substitutions and notes:
- Half-and-half in biscuits gives tenderness — milk will work but biscuits will be slightly less rich.
- For a lighter gravy, use low-fat milk; for creamier, use whole milk.
- If you prefer a milder gravy, reduce black pepper to 3/4–1 tsp.
Step-by-step instructions
- Make biscuit dough and bake according to your biscuit recipe until golden. Brush with 1/2 Tbsp melted butter when they come out of the oven. (Split warm when ready to serve.)
- While biscuits bake, heat a large heavy skillet or cast-iron pan over medium-high heat and add 2 Tbsp unsalted butter.
- Add 1 lb breakfast sausage (casings removed) and sauté, breaking the meat into bite-sized pieces, until just cooked through — about 5 minutes. Don’t overcook; you want a little moisture left.
- Reduce heat to medium. Sprinkle 1/4 cup all-purpose flour over the sausage and stir constantly for 3 minutes to cook the raw flour taste and form a roux.
- Gradually add 2 1/2 cups milk, stirring constantly so lumps don’t form. Use a whisk or sturdy spatula and scrape browned bits from the pan.
- Season with 1/4 tsp fine sea salt, 1 1/2 tsp coarsely ground black pepper, and 1/8 tsp red pepper flakes if you like heat. Taste later and adjust.
- Reduce heat to a low simmer and cook uncovered, stirring occasionally, until the sauce thickens into a rich, creamy gravy — about 5 minutes. If it becomes too thick, stir in a splash more milk to thin.
- Split or break biscuits in half, spoon sausage gravy over them, and serve immediately.
Best ways to enjoy it
- Serve over warm, split biscuits and garnish with an extra grind of black pepper.
- Sides: fried or scrambled eggs, sautéed greens, or roasted breakfast potatoes.
- For a brunch board: place biscuits and gravy in a large serving bowl alongside fruit, pickled vegetables, and hot sauce.
- For handheld comfort: layer gravy and sausage on an open-faced biscuit, top with a fried egg, and turn it into a breakfast sandwich.
Pairing idea: For a playful contrast of textures, serve a crisp chicken sandwich on the side — a crunchy, savory bite like a crispy chicken sandwich copycat works well if you’re building a Southern-inspired spread.
Storage and reheating tips
- Refrigerate: Cool gravy to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days. Biscuits keep in an airtight container for 2–3 days.
- Freeze: Gravy can be frozen for up to 2 months; thaw in the fridge overnight. Biscuits freeze well (wrap individually in foil, then place in a freezer bag) for up to 2 months.
- Reheat gravy: Gently rewarm on the stovetop over low heat, stirring frequently. If too thick after refrigeration, add small amounts of milk to restore saucy consistency. Microwave reheating is possible in short bursts, stirring between intervals.
- Reheat biscuits: Warm in a 350°F (175°C) oven for 8–10 minutes from chilled, or reheat frozen biscuits wrapped in foil for 15–20 minutes. Avoid microwaving biscuits for more than 20–30 seconds or they’ll become chewy.
Food safety: Do not leave gravy at room temperature for more than 2 hours. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Use aluminum-free baking powder to avoid metallic off-flavors in biscuits.
- Cold butter is critical: keep butter cubes chilled and work quickly so you get flaky layers.
- Let biscuit dough rest in the fridge for 10–20 minutes if your kitchen is warm — it firms the butter back up and prevents greasy biscuits.
- For extra flavor, brown the sausage well (don’t stir constantly at first) so you get caramelized bits that deepen the gravy.
- If your gravy has lumps, press it through a fine-mesh sieve or use an immersion blender for a smooth finish.
- Save a little biscuit crumb and sprinkle over the top for a rustic texture and to soak up any extra sauce.
Recipe variations
- Country mushroom gravy: Sauté 1 cup sliced mushrooms after cooking sausage, then proceed with flour and milk for an umami-rich sauce.
- Turkey or chicken sausage: Use leaner sausages for a lighter gravy; add 1 Tbsp butter if the sausage is very lean.
- Spicy chorizo gravy: Swap breakfast sausage for Mexican chorizo and reduce additional black pepper.
- Vegetarian option: Use vegetarian sausage crumbles and vegetable stock blended with milk for body.
- Gluten-free: Use a 1-to-1 gluten-free flour blend for both biscuits and gravy; add an extra minute to cook the roux.
Common questions
Q: Can I make the gravy ahead of time?
A: Yes. Make the gravy, cool it, and refrigerate up to 3–4 days. Reheat gently on low, adding milk to loosen it if it’s too thick.
Q: How do I thin or thicken the gravy?
A: To thin, whisk in a little warm milk a tablespoon at a time. To thicken, simmer longer to reduce the liquid, or make a slurry with 1 tsp cornstarch + 1 Tbsp cold water and whisk it in, cooking 1–2 minutes.
Q: Can I use leftover biscuits?
A: Absolutely. Split and warm leftover biscuits, then spoon hot gravy over them. The gravy helps revive slightly stale biscuits.
Q: Is this safe to freeze?
A: Yes—gravy freezes well (up to 2 months). Thaw overnight in the fridge and reheat slowly. Frozen biscuits also thaw and reheat nicely when wrapped in foil and baked.
Q: What if my gravy tastes too salty?
A: Balance with a splash of milk or a pinch of sugar if appropriate. If it’s only slightly over-salted, serve with unsalted biscuits or poached eggs to mellow the saltiness.
If you want a printable checklist for timing biscuits and gravy together, or more side-dish pairing ideas, tell me how many people you’re serving and I’ll tailor it.
Biscuits and Gravy
Ingredients
For the Biscuits
- 2 cups all-purpose flour plus 1/4 cup for the gravy
- 1.5 Tbsp aluminum-free baking powder
- 1 tsp granulated sugar
- 0.75 tsp fine sea salt we use fine sea salt
- 0.5 cups cold unsalted butter (8 Tbsp), cubed
- 1 cups cold half-and-half (subtract 2 Tbsp if your biscuit recipe calls for it)
- 0.5 Tbsp melted butter to brush on baked biscuits
For the Gravy
- 2 Tbsp unsalted butter
- 1 lb breakfast sausage casings removed
- 2.5 cups milk whole or low-fat
- 0.25 tsp fine sea salt or to taste
- 1.5 tsp coarsely ground black pepper or to taste
- 0.125 tsp red pepper flakes optional
Instructions
Preparation
- Make biscuit dough and bake according to your biscuit recipe until golden. Brush with 1/2 Tbsp melted butter when they come out of the oven.
- While biscuits bake, heat a large heavy skillet or cast-iron pan over medium-high heat and add 2 Tbsp unsalted butter.
- Add 1 lb breakfast sausage (casings removed) and sauté until just cooked through — about 5 minutes.
- Reduce heat to medium. Sprinkle 1/4 cup all-purpose flour over the sausage and stir constantly for 3 minutes to cook the raw flour taste and form a roux.
- Gradually add 2.5 cups milk, stirring constantly to avoid lumps. Season with 1/4 tsp fine sea salt, 1.5 tsp coarsely ground black pepper, and 1/8 tsp red pepper flakes if desired.
Cooking
- Reduce heat to a low simmer and cook uncovered, stirring occasionally, until thickened — about 5 minutes.
- Split warm biscuits in half, spoon hot sausage gravy over them, and serve immediately.