Fluffy, buttery biscuits smothered in rich, creamy sausage gravy—classic Southern comfort food that’s perfect for weekends, brunch, or a cozy breakfast-for-dinner.
Ingredients (Serves 6–8)
For the biscuits (homemade)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold buttermilk (plus 1–2 tbsp more if needed)
Optional: 1 tbsp melted butter for brushing after baking
Shortcut: Use 1 can refrigerated biscuits if preferred.
For the sausage gravy
• 1 lb (450 g) breakfast sausage (pork or turkey)
• 3 tbsp all-purpose flour
• 3 cups milk (whole milk makes it richest)
• 1/2 tsp salt (adjust to taste)
• 1 tsp black pepper (or to taste—pepper is key!)
• 1/4 tsp garlic powder (optional)
• Pinch of crushed red pepper flakes (optional)
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Instructions
1) Make the biscuits
1. Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper.
2. In a bowl, whisk flour, baking powder, baking soda, and salt.
3. Cut in the cold butter until the mixture looks like coarse crumbs.
4. Pour in buttermilk and stir just until a dough forms (don’t overmix).
5. Turn dough onto a floured surface. Fold it over itself 3–4 times, then pat to about 1 inch (2.5 cm) thick.
6. Cut biscuits (or slice into squares) and place close together on the tray.
7. Bake 12–15 minutes until tall and golden. Brush with melted butter if desired.
2) Make the sausage gravy
1. In a skillet over medium heat, cook sausage until browned, breaking it up into crumbles.
2. Sprinkle flour over the sausage. Stir constantly for 1 minute (this cooks out the raw flour taste).
3. Slowly pour in milk while stirring.
4. Simmer 3–6 minutes, stirring often, until thick and creamy.
5. Season with salt, black pepper, and any optional spices.
3) Serve
Split warm biscuits and spoon gravy generously on top. Serve immediately.
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Tips for the best gravy
• If it gets too thick, add a splash of milk.
• For extra flavor, use freshly cracked black pepper.
• Let the gravy simmer a few minutes to fully thicken.
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Storage & Reheating
• Store gravy in the fridge up to 3 days.
• Reheat on the stove with a splash of milk to loosen.