The only thing better than a mile-high Flaky Buttermilk Biscuit is one that’s smothered in sausage gravy! This Homemade Biscuits and Gravy recipe will stop you in your tracks. It’s comfort food like no other. The Biscuits are tender and flaky, and the creamy, savory sausage gravy is deceptively flavorful for how easy it is to put together. Perfect for a lazy weekend morning or a comforting weeknight breakfast-for-dinner. Originally posted in January 28, 2013.
My 5-year-old preschooler Edison has a “kindergarten assessment” at the school tomorrow. I’m assuming they will be busting out the abacus to test how much calculus he knows, so I figured we’d better get ready.
“Edison, how many fingers do you have?”
“10!”
“How many toes do you have?”
“10!”
“Okay, so count them all together, what’s 10 + 10?”
He counts for a little while and then jumps up and shouts, “MOM!! I have 31 toes!!”
Oh dear 😂 I think I’m going to get fired as a mom here pretty soon. Should I let the kinder teachers handle it from here??
I’ve taken a very 4th-kid approach to Edison’s education so far, to say the least. (You big family mama’s know what I mean…) Edison figured out how to spell his name on his own sometime this year, in between teaching himself how to swing back and forth on the “big boy swings” and cutting his own cucumbers with a butter knife for a snack. Bravo for independence, right??
Well, I’ll let you know if he gets kicked out of kindergarten. Although, if he’s getting kicked out, it will probably be because he’s the class nose-picker, more than anything. I’m trying, guys, I swear.
Sausage gravy and biscuits = true love
Who’s ready for some biscuits and gravy?? Yeah dude. I love this stuff. I had a meal plan at a campus cafeteria my freshman year of college where they served biscuits and gravy for breakfast all the time, and those were basically the best days of my life. And that was just a cafeteria version. This recipe will make you want to move South, buy a “Bless your Heart” t-shirt, and pretend your accent sounds like Reese Witherspoon’s on Sweet Home Alabama. So so good.
Years ago, my sister Laura was having brunch with her family on Mother’s Day. Her husband asked the kids to say how they could tell she loved them. Their 4-year-old said, “Because she makes us biscuits and gravy!” Well said, son, well said. I think maybe nothing shows love more than a hot plate of biscuits and gravy. I mean LOOK at this tender lovin:
Rules for making the BEST biscuits and gravy
As usual, I got some RULES. Biscuits and gravy is pretty easy, not gonna lie, but you CAN mess it up, I promise. I’m here to make sure that doesn’t happen to you:
- Start with full fat breakfast sausage. Use your favorite brand because it is the base of flavor for the gravy! Tip: your favorite brand is Jimmy Dean.
- Don’t drain the fat from the sausage after browning. Fat=flavor my friends, sing it with me now
- Use whole stick of butter in your gravy (butter for president! When was the last time yous had a dry biscuit?) Butter is essential for the best flavor for biscuits and gravy, and we need the extra fat to make sure there is enough white sauce to go around.
- In addition to the butter, you should be adding even MORE flavor. I love to do this with chicken bouillon and spices like sage and thyme. Mm-mm.
- Use whole fat milk to make things extra creamy and rich. My mom only served us skim milk all growing up. I still haven’t forgiven her.
- These are all sausage rules. The biggest rule of all of course is to make the right biscuits. The right biscuits are my best Flaky Buttermilk Biscuits from Scratch. If you can’t swing it, make the super fast Drop Biscuits in the recipe card! They are still SO amazing, especially paired with the gravy.
Make this ahead of time for holidays
I know it’s June right now, but tuck this recipe away for the holidays. This is a SUPER easy recipe to make for a morning when you’re short on time. Make the gravy two days before Christmas, keep it in the fridge, and simply reheat with a little extra milk. Make the biscuits (either recipe) on Christmas Eve and keep them in the freezer over night, then pop them (frozen) in the oven while everyone’s opening stockings. Super easy!
Biscuits and gravy recipe ingredients
This recipe is simple and comes together very quickly. The sausage is the biggest flavor in the gravy, so make sure you get a brand you know you like. Buttermilk adds an extra oomph in the biscuits, so I like to use the real deal, but there are instructions for cheater buttermilk if you don’t have any! Full ingredient amounts and instructions are in the recipe card below!
- pork breakfast sausage: I love the Jimmy Dean brand!
- butter: Some will tell you this is superfluous because you already have the fat from the sausage. Fools.
- roasted chicken better than bouillon: Ain’t no chicken in this recipe, Karen?? I don’t care, this stuff is amazing and adds incredible umami.
- flour: the most flavorful thickener for our gravy.
- fresh parsley, or dried: herbs are essential!
- sage
- thyme
- whole milk: you can use 1 or 2% milk if you must, but please, for the love, no skim.
- freshly cracked black pepper: pepper is an essential flavor in this recipe. Use a lot! And crack it fresh!
- kosher salt: I love Diamond Crystal kosher salt.
- cayenne pepper: All the flavor, not too much heat.
- red pepper flakes, optional for spicy lovers
- a batch of Flaky Buttermilk Biscuits From Scratch or a batch of Drop Biscuits (in recipe card notes)
How to make biscuits and gravy
Start by making your Flaky Buttermilk Biscuits! Tap the link for the recipe, which includes how-to photos. These biscuits are best-of-the-best, and take a little TLC to turn out right. (Cutting in the butter, rolling and cutting the dough.) They are the biscuits you see in all the final photos on this post.
BUT. If you are in a hurry (I get it, I get it), I have a quick Drop Biscuit recipe that I’ve shared in the notes on the recipe card below. This is a cheater recipe that is still really good. I’ll show you how to make it.
We start out with a little over a cup of buttermilk. Stick it in the freezer for a couple minutes to get it super cold (but don’t let it freeze!) Melt some butter in another bowl and pour it in.
When you add hot butter to the very cold buttermilk, the butter seizes up into little pieces. This is exactly what we want! Little pockets of butter melting fast in the oven leaves behind big pockets of air, and that’s how you get flaky, tender biscuits.
Whisk together the dry ingredients in a bowl, then pour in the butter/buttermilk mixture.
Spatula the dry and wet ingredients together to form a rough shaggy dough that will be quite wet.
Spray a 1/4 cup measuring cup with nonstick spray, and use this to shape your biscuits.
Here I’ve added all the biscuits together in a pan, which takes a little longer to bake. You can also drop them individually on a baking sheet, so they have a little space around each one. (They will bake faster and brown more.) Either way, stick them in the freezer for a couple minutes, if you have time! Cold dough doing into a hot oven is what makes the best flaky texture for biscuits.
Whether you make these Drop Biscuits or the Flaky Buttermilk Biscuits, start making your gravy when they are freezing or baking! It’s super fast.
Start by spreading out your sausage in a hot pan.
I like to leave the sausage undisturbed for a little while, so it gets nice and browned on one side. Then I flip it and let it get brown on the other side, then I break it up into crumbles. Either way your sausage is going to cook up just fine! Just make sure it’s not pink.
Add in the butter and Chicken Bouillon. Don’t skip this step, this brings in tons of flavor!
Add in your spices: thyme and sage are my favorite.
Add in the flour and let it cook for a minute to get rid of the “raw flour” taste.
Once the flour has absorbed all the fat, it’s time to slowly add in the milk. Don’t rush this!! You must go slow and only add a little milk at a time, stirring until it’s all absorbed before adding more. If you go too fast, you may end up with flour chunks in your gravy that never got incorporated. say no to the chuuunk
Keep going! You need quite a bit of milk. Keep adding it until all the flour is absorbed, and you have a creamy sauce.
It will start to look like this after a couple minutes, it’ doesn’t take long. Add even more milk to make it creamy and drippy.
And that’s IT. Once your biscuits come out of the oven, land them hot on a plate and smother the top with this goodness. HEAVEN!!
What goes with biscuits and gravy?
I love a good breakfast smorgasbord, so I tend to think that just about any other breakfast food will be great with biscuits and gravy. Our most common sides are fried or scrambled eggs and fruit, simply because it’s easy! But if you have more time or are entertaining, check out these great recipes.
- Creamy Scrambled Eggs for a Crowd >> these are definitely my scrambled eggs of choice! So easy to make, and can stay warm in the crockpot until ready to serve
- Hash browns! Check out my tips for the best, crispy hash browns in my Breakfast Burrito recipe (also, for heavens sake, do NOT miss out on putting sausage gravy on your hash browns!!! Same goes for country potatoes if you prefer those.)
- Chile Rellenos Casserole >> another delicious egg and cheese option, and so easy
- Bake Bacon in the Oven in 10 Minutes >> I will never say no to crispy bacon as a side! (another Southern tip, put a slice or two on top of your biscuit halves before pouring the gravy. Mmm!)
- The Very Best Fruit Salad >> this is THEE fruit salad you want, with all the tips that make it the best
- Green Orange Julius Smoothie >> a simple, sweet, and healthy smoothie to perfectly balance the meal
- Maple Donut Recipe (Maple Bars) >> if you’re looking for something extra sweet, try my favorite donut with a glaze that’s to die for
- The Ultimate Chicken Fried Steak Recipe from Mom on Timeout
How to store leftovers
Leftovers are so easy! Biscuits should be stored in a container with a sealing lid or in a ziplock bag so they don’t dry out. Once the gravy is cool, add it to a tupperware or glass container with a lid. Store in the refrigerator for no more than 4-5 days. I have never, ever had leftover sausage gravy last more than 2 days at my house!
And here’s some more great news: both biscuits AND sausage gravy freeze really well! I’ve even made them both ahead of time, frozen them, and brought them camping for the most epic camping breakfast.
To freeze the sausage gravy, pour it into a ziplock freezer bag, get as much air out as you can, and seal. It will be good in the freezer for 2-3 months. When you want to eat the gravy, let the bag defrost in the refrigerator overnight. Once thaw, heat the gravy in a skillet or pot on the stove.
For the biscuits, set them all on a baking sheet and flash freeze in the freezer for about 30 minutes. Transfer them to a ziplock freezer bag, again removing as much air as possible and sealing. The biscuits will only last for about a month, as they tend to dry out quickly in the cold, dry air much past that. To eat the biscuits, set the ziplock bag on the counter for 2-3 hours until no longer frozen. You can warm them in the microwave, toaster oven, or if doing a whole sheet, in a 175 degree oven until warm.
Biscuits & gravy FAQ
Biscuits and gravy as we know it is a true American invention. It originated post Revolutionary War in Southern Appalachia, and became especially popular among poor working laborers and slaves. In fact, Sawmill Gravy is another name for white gravy made from sausage or bacon drippings because laborers at lumber camps ate it so regularly. At that time, typically the gravy had only drippings or maybe some leftover bits of meat as a way to stretch limited quantities of food, and the biscuits were hard beaten biscuits. Eventually baking soda and baking powder became more readily available and helped create the fluffy biscuits we know and love today. Likewise, as Americans grew richer, using the sausage for the gravy rather than stretching it between meals also became the norm.
The gravy is what’s known as a white gravy. It starts with the drippings from your meat of choice. The most common is breakfast sausage, but sometimes bacon, ground beef, or other meat is used. We’re also adding butter for flavor and to increase the amount of gravy. Add flour to make a roux, then slowly whisk in milk to make the gravy. (It’s this use of milk instead of broth that makes a white gravy vs a brown.) Then add salt, pepper, and other seasonings to amp the flavor even more and you end up with a gravy that is thick, rich, and velvety.
It makes sense when you know that biscuits and gravy as a meal was created in the South, where it was a cheap, filling breakfast to fill a working person’s belly. It was often used not only in labor camps like sawmills and mines, but also to feed slaves on southern plantations. For a huge chunk of the population in the South, biscuits and gravy were a staple meal for generations, so it’s no wonder that it has endured as a regional favorite.
More breakfast recipes you’ll love
Breakfast food is a favorite in our house for any meal of the day. It’s seriously the best! Be sure to check out the page on my blog completely devoted to Breakfast Recipes for all kinds of inspiration. In the meantime, here are some of my very favorites!
Savory
- Cheesy Hashbrown Breakfast Casserole with Ham >> all the breakfast basics in one amazing dish – crispy potatoes, cheesy eggs, and ham
- Overnight Biscuit and Gravy Casserole >> if you want the super easy, overnight casserole version of biscuits and gravy, try this!!
- The Only Breakfast Burrito Recipe You Need (Freezer Friendly!) >> my kids (ok, all of us) go crazy for these, and having handheld breakfast ready to go in your freezer is an incredible life hack
- Best Breakfast Casserole Recipe with Sausage >> very similar to the casserole above, but with sausage as the star of the show! If you’re a sausage lover (ahem, prob why you’re visiting this recipe :) then this casserole is for you
- Easy Quiche Recipe with Bacon and Spinach >> this is a classic for a reason – easy, super flavorful, and hello, bacon
- Cheesy Savory Oatmeal with Crispy Potatoes & Pesto from Snixy Kitchen
Sweet
- The Best Scone Recipe I’ve Ever Made >> crispy edges, tender middles, and oh so buttery and flaky!
- Best Pancake Recipe EVER >> this statement is not hyperbole! Your search is over, these are IT
- Best Waffle Recipe from Scratch >> the very best! I’ve making this recipe for almost 15 years now, and my mother in law for years before that
- Easy French Toast Recipe (Caramelized) >> here’s my truth: crispy, caramelized French toast is the only French toast there is
- Homemade Cinnamon Roll Recipe >> these are the absolute fluffiest homemade cinnamon rolls of your life
- How to Make Smoothie Bowls from Budget Bytes
I posted this recipe in 2012
Here is the original photo! Not too shabby for a point and shoot and a no-nothing 24 year old kid, huh? 🤣 Let’s put it this way, I’ve seen worse.
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Homemade Biscuits and Gravy
Ingredients
For the biscuits:
- 1 batch Flaky Buttermilk Biscuits
- OR make Drop Biscuits , recipe in the notes
For the sausage gravy:
- 1 pound bulk pork breakfast sausage, I like Jimmy Dean Regular
- 1/2 cup butter, 1 stick
- 1 tablespoon roasted chicken better than bouillon
- 1/4 cup all purpose flour
- 1 and 1/2 tablespoons fresh parsley, chopped finely (or 1/2 teaspoon dried parsley)
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt, use 1/2 teaspoon if you have table salt
- 1/2 teaspoon freshly cracked black pepper , or more!
- 1/8 teaspoon cayenne pepper, or up to 1/2 teaspoon, if you love it spicy!
- 2 cups whole milk
- 1-2 cups additional whole milk, to desired consistency
- crushed red pepper flakes, to taste, optional
Instructions
- Start my making the Biscuits: Follow my favorite recipe for Flaky Buttermilk Biscuits. If you are in a hurry, make the Drop Biscuit Recipe found in the notes.
- Meanwhile, brown the sausage. Set a 12-inch high sided pan on a burner over medium-high heat. Once the pan is hot, add the bulk sausage. Use a wooden spoon to break up the meat, working quickly to spread it out and get a lot of surface contact with the pan. Let the sausage sit for 2-3 minutes undisturbed, until it is getting brown. Using a spatula, flip the sausage in small sections to brown the other side. (I use this method because I'm obsessed with crispy browned bits of sausage. If you stir the whole time it won't crisp as much. You do you boo, it's going to taste great no matter how you get it done.) Keep cooking until the sausage is no longer pink.
- Once the meat is fully cooked, turn the heat down to medium.
- Make roux: Add 1/2 cup (1 stick) of butter and 1 tablespoon of Roasted Chicken Better than Bouillon to the pan. Stir the butter and bouillon into the sausage.
- Add dry ingredients: Use a wooden spoon to stir in 1/4 cup flour, 1 and 1/2 tablespoons fresh chopped parsley (or 1/2 teaspoon dried), 1/2 teaspoon sage, 1/2 teaspoon thyme, 1 teaspoon kosher salt (use half the amount of table salt), 1/2 teaspoon freshly cracked pepper, and start with 1/8 teaspoon cayenne pepper. Cook for about 60 seconds to let the flour absorb the fat.
- Make gravy: SLOWLY pour in 2 cups of whole milk. Seriously, do not rush this or you will end up with flour lumps in your gravy. Pour in a few tablespoons milk while stirring. Stir it in until it absorbs. Add in another few tablespoons and repeat until the full 2 cups have been added and you have a nice gravy going.
- Add in additional milk. Continue adding milk until it is the consistency you like. I usually add anywhere from another 1 to 2 cups milk. Add it slowly in smallish increments.
- Taste and adjust seasonings: Taste your gravy and see what you think. Add freshly ground black pepper if you want more peppery flavor. Add a pinch more cayenne pepper and/or a pinch of red pepper flakes if you like it spicy.
- Simmer: Keep the heat at medium until the gravy is as thick as you like it, then bring the temperature down to low and leave it to simmer for 5 minutes or so. Keep the gravy on the stove, on low, stirring occasionally, until you are ready to serve it with the biscuits.
- The gravy will continue to thicken as time goes on, so if you have a wait before your biscuits are ready, you might want to stir in a bit more milk before serving.
- Serve: Split your biscuits on a plate, and carefully spoon the gravy over the top. Eat in insanely huge bites while your eyes roll into the back of your head.
- Storage: Store biscuits and gravy separate. Keep biscuits on the counter in a container with a sealing lid or in a ziplock bag so they don't dry out (refrigerate after 2 days.)Store in a tupperware in the refrigerator for about 4-5 days. I have never, ever had leftover sausage gravy last more than 2 days at my house!
- To freeze the sausage gravy, pour it into a ziplock freezer bag, get as much air out as you can, and seal. It will be good in the freezer for 2-3 months. When you want to eat the gravy, let the bag defrost in the refrigerator overnight. Once thaw, heat the gravy on medium low in a skillet or pot on the stove, adding milk until it is the consistency you want. To freeze the biscuits, set them all on a baking sheet and flash freeze in the freezer for about 30 minutes. Transfer them to a ziplock freezer bag, removing as much air as possible and sealing. The biscuits will only last for about a month, as they tend to dry out quickly in the cold, dry air of the freezer. To eat the biscuits, set the ziplock bag on the counter for 2-3 hours until no longer frozen. You can warm them in the microwave, toaster oven, or if doing a whole sheet, in a 175 degree oven until warm. Freeze unbaked biscuits: You can make your biscuit dough a day in advance and freeze them, shaped. Put them in the oven frozen solid and increase the bake time 1-2 minutes. This is a great make ahead option!
Notes
Drop Biscuit Recipe
- 1 cup + 1 tablespoon cold buttermilk**
- 1/2 cup butter (1 stick)
- 2 cups flour
- 1 and 1/2 tablespoons baking powder
- 1 tablespoon sugar
- 1 teaspoon kosher salt (or use 3/4 teaspoon table salt)
Hi this looks delicious!
Thank you Jackson! I hope you get to try it out soon!