Biscuits and gravy is a classic breakfast of tender homemade biscuits covered in creamy sausage gravy. This version uses simple pantry staples and comes together in about 45 minutes.
The biscuits bake while you cook the sausage and stir the gravy, so everything is ready at the same time. The gravy is built from the sausage drippings, a little flour, and milk, which keeps the flavor rich without extra steps.
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Why This Biscuits and Gravy Recipe Works
Cold butter cut into the flour makes small pockets that turn into flaky layers in a hot oven. Keeping the dough handling gentle gives biscuits that rise tall and stay tender. For the gravy, cooking the flour in the sausage fat for a minute removes any raw taste and builds a smooth base.
Salt is handled carefully here too. Breakfast sausage is already seasoned, so the gravy gets black pepper and only a final taste test for salt.
Ingredients for Biscuits and Gravy
- 2 cups all-purpose flour, for the biscuits
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold butter, diced
- 3/4 cup cold milk, for the biscuits
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour, for the gravy
- 2 1/2 cups milk, for the gravy
- Black pepper, to taste
Cold butter: It creates flaky layers as it melts in the oven. Keep it in the refrigerator until you are ready to cut it in.
Baking powder: It makes the biscuits rise. Use a fresh container so they lift fully.
Milk: Cold milk keeps the butter firm in the dough. Whole milk makes the creamiest gravy.
Breakfast sausage: It supplies flavor and the fat for the gravy. Sage or spicy sausage both work well.
Flour for the gravy: It thickens the milk. If your sausage is very lean, stir in a little butter so there is enough fat to cook the flour.
How to Make Biscuits and Gravy
1. Heat the oven. Preheat the oven to 425 degrees F. Have a baking sheet ready for the biscuits.
2. Mix the dry ingredients. Whisk the 2 cups of flour, baking powder, and salt in a large bowl. Cut in the cold butter with a pastry cutter or fork until the mixture looks like coarse crumbs.
3. Add the milk. Stir in the 3/4 cup of milk until the dough just comes together. Overmixing makes biscuits tough.
4. Shape the biscuits. Turn the dough onto a floured surface and knead it gently a few times. Pat it out to about 1 inch thick, cut rounds, and place them on the baking sheet.
5. Bake the biscuits. Bake for 12 to 15 minutes, until golden brown on top. Start the gravy while they bake.
6. Brown the sausage. Cook the sausage in a large skillet over medium heat, breaking it into crumbles, until no pink remains and it reaches 160 degrees F. Do not drain the pan.
7. Cook the flour. Sprinkle the 1/4 cup of flour over the sausage and stir for 1 to 2 minutes. This cooks off the raw flour taste.
8. Add the milk. Pour in the 2 1/2 cups of milk slowly while stirring. Simmer gently until the gravy thickens.
9. Season and serve. Taste the gravy, then add pepper and salt only if needed. Split the biscuits and spoon the gravy over the top.
How to Serve Biscuits and Gravy
Serve biscuits and gravy hot with fried or scrambled eggs on the side. For a bigger breakfast spread, add a skillet of sheet pan sausage and potatoes or a pan of sausage tray bake. A stack of diner style fluffy pancakes and a plate of roasted red pepper egg white bites round out a brunch table.
How to Store and Reheat Biscuits and Gravy
Store the biscuits and gravy separately. Cool the biscuits, then keep them in an airtight container, and warm them in the oven before serving. Refrigerate the gravy within two hours. The University of Minnesota Extension says gravy and meat broth are best used within 1 to 2 days, and leftovers should be reheated to 165 degrees F. Thin the gravy with a splash of milk as you reheat it.
Tips and Variations for Biscuits and Gravy
Keep the butter cold. Warm butter melts into the flour and the biscuits turn out dense.
Handle the dough gently. Less handling means a more tender crumb.
Cut straight down. Twisting the biscuit cutter seals the edges and keeps the biscuits from rising evenly.
Do not drain the sausage. The fat is what cooks the flour and carries flavor into the gravy.
Stir while adding milk. Adding it slowly prevents lumps and gives a smooth gravy.
Thin as needed. Gravy thickens as it sits, so add a little milk to loosen it before serving.
Follow storage guidance. The University of Minnesota Extension covers storing and reheating leftovers in detail.
Frequently Asked Questions About Biscuits and Gravy
Can I make biscuits and gravy ahead of time?
You can make the gravy a day ahead and reheat it gently with a splash of milk. Bake the biscuits fresh, since they are best warm.
Why is my gravy lumpy?
Lumps usually come from adding the milk too fast. Pour it in slowly while stirring, and whisk out any lumps as the gravy simmers.
Can I use store-bought biscuits for biscuits and gravy?
Yes. Bake them according to the package, and make the gravy as written. It is a good shortcut on busy mornings.
What sausage works best?
Plain, sage, or spicy breakfast sausage all work. Leaner sausage may need a little butter so there is enough fat for the gravy.
How do I keep the biscuits from getting hard?
Do not overmix, and take them out as soon as they are golden. Store leftover biscuits in an airtight container once they cool.
Homemade Biscuits and Gravy with Sausage
Equipment
- Baking sheet
- Large skillet
- Round biscuit cutter
- Large mixing bowl
Ingredients
Main Ingredients
- 2 cup all-purpose flour for the biscuits
- 1 tbsp baking powder
- ¼ tsp salt for the biscuits
- ¼ cup cold butter diced
- ¾ cup cold milk for the biscuits
- 1 lb breakfast sausage do not drain
- ¼ cup all-purpose flour for the gravy
- 2 ½ cup milk for the gravy, added slowly
- black pepper to taste; add salt only if needed
Instructions
Cooking
- Preheat the oven to 425 degrees F.
- Whisk the biscuit flour, baking powder, and salt. Cut in the butter until crumbly.
- Stir in 3/4 cup milk just until combined. Knead gently on a floured surface and pat to about 1 inch thick.
- Cut rounds and bake on a baking sheet for 12 to 15 minutes until golden.
- Brown the sausage in a skillet over medium heat until no pink remains and it reaches 160 degrees F. Do not drain.
- Stir in the gravy flour for 1 to 2 minutes. Slowly pour in 2 1/2 cups milk, stirring.
- Simmer until thickened, then season with pepper and salt if needed.
- Split the biscuits and spoon the gravy over them.
