Classic Southern biscuits and gravy pairs tender, flaky buttermilk biscuits with a creamy, peppery sausage gravy. The biscuits are made with cold butter and folded several times to create layers, while the gravy comes together in one skillet using the rendered fat from breakfast sausage.
The biscuits and gravy can be prepared at the same time. Once the biscuits are in the oven, the sausage gravy takes about 15 minutes to cook, allowing both components to reach the table warm.
Serve this dish for a hearty breakfast or weekend brunch with eggs, fried potatoes, or fresh fruit.
Why You’ll Love This Recipe
- Both the biscuits and sausage gravy are made from scratch.
- Cold butter and simple folding create flaky biscuit layers.
- The sausage drippings flavor the gravy.
- The entire meal can be ready in less than one hour.
- The gravy consistency is easy to adjust with additional milk.
- Leftover biscuits and gravy can be stored separately and reheated.
Ingredients
For the Buttermilk Biscuits
- 3 cups all-purpose flour: Provides structure for the biscuits.
- 1 tablespoon baking powder: Helps the biscuits rise.
- 1/2 teaspoon baking soda: Reacts with the buttermilk for additional lift and browning.
- 1 teaspoon kosher salt: Seasons the dough.
- 3/4 cup cold unsalted butter, cut into cubes: Creates rich flavor and flaky layers.
- 1 1/4 cups cold buttermilk: Moistens the dough and contributes tenderness.
- 2 tablespoons buttermilk: Brushed over the tops to encourage browning.
For the Sausage Gravy
- 1 pound pork breakfast sausage: Provides the meat and flavorful fat for the gravy.
- 1 tablespoon unsalted butter, if needed: Adds fat if the sausage does not release enough.
- 1/4 cup all-purpose flour: Thickens the gravy.
- 3 cups whole milk: Creates the creamy sauce.
- 1 teaspoon coarsely ground black pepper: Gives the gravy its traditional peppery flavor.
- 1/4 teaspoon garlic powder: Adds subtle savory depth.
- Kosher salt, as needed: Added only after tasting because sausage is already seasoned.
Ingredient Substitutions
- All-purpose flour for the biscuits: Self-rising flour can be used if the baking powder, baking soda, and salt are omitted.
- Buttermilk: Combine 1 1/4 cups whole milk with 1 tablespoon plus 1 teaspoon lemon juice or white vinegar. Let it stand for 5 to 10 minutes.
- Unsalted butter: Salted butter can be used if the biscuit salt is reduced slightly.
- Pork breakfast sausage: Use turkey or chicken breakfast sausage. Additional butter may be needed.
- Whole milk: Two-percent milk can be used, although the gravy will be slightly less rich.
- Black pepper: Reduce it to 1/2 teaspoon for a milder gravy.
- Homemade biscuits: Refrigerated biscuits can be used when preparation time is limited.
How to Make Biscuits and Gravy
- Prepare the oven.
Preheat the oven to 450°F. Line a large baking sheet with parchment paper. - Combine the biscuit dry ingredients.
Whisk the flour, baking powder, baking soda, and salt in a large bowl. - Cut in the butter.
Add the cold butter cubes. Use a pastry cutter or fingertips to work the butter into the flour until the mixture contains pieces ranging from coarse crumbs to small peas. - Add the buttermilk.
Pour in 1 1/4 cups cold buttermilk. Stir gently with a fork until a shaggy dough forms. Stop when only a few dry spots remain. - Shape the dough.
Turn the dough onto a lightly floured surface. Gently bring it together and pat it into a rectangle approximately 1 inch thick. - Create the layers.
Fold the rectangle into thirds like a letter. Turn it 90 degrees and pat it out again. Repeat this folding process two more times without kneading the dough. - Cut the biscuits.
Pat the dough to approximately 1 inch thick. Cut biscuits with a 2 1/2-inch round cutter, pressing straight down without twisting. Gently reshape the scraps and cut additional biscuits. - Prepare for baking.
Arrange the biscuits on the prepared baking sheet. Place them close together for softer sides or farther apart for crisp edges. Brush the tops with the remaining buttermilk. - Bake the biscuits.
Bake for 12 to 15 minutes, until the tops are tall and golden brown. - Brown the sausage.
While the biscuits bake, place the breakfast sausage in a large skillet over medium-high heat. Cook for 6 to 8 minutes, breaking it into small pieces, until browned and no pink remains. - Check the skillet fat.
The skillet should contain approximately 2 tablespoons of rendered fat. If the sausage is lean and the pan looks dry, add 1 tablespoon butter. - Add the flour.
Sprinkle 1/4 cup flour over the sausage. Stir continuously for 1 to 2 minutes, until the flour coats the meat and no dry spots remain. - Add the milk gradually.
Slowly pour in about 1 cup of milk while stirring and scraping the bottom of the skillet. Gradually add the remaining milk. - Season the gravy.
Add the black pepper and garlic powder. Bring the mixture to a gentle simmer over medium heat. - Thicken the gravy.
Cook for 5 to 7 minutes, stirring frequently, until the gravy coats the back of a spoon. It will continue thickening as it cools. - Adjust the seasoning.
Taste the gravy and add salt only if needed. Add additional milk if it becomes too thick. - Serve.
Split the warm biscuits and spoon the sausage gravy generously over the centers. Serve immediately.
Tips for the Best Classic Southern Biscuits and Gravy
- Keep the butter and buttermilk cold until they are added to the dough.
- Leave visible pieces of butter in the flour mixture to create flaky pockets.
- Handle the dough gently and avoid kneading it.
- Press the biscuit cutter straight down without twisting.
- Brown the sausage before adding the flour to develop more flavor.
- Pour the milk into the gravy gradually to prevent lumps.
- Remove the gravy from the heat while it is slightly looser than desired because it thickens as it stands.
Common Mistakes to Avoid
Using Warm Butter
Warm butter blends completely into the flour instead of creating steam pockets. Keep it cold for flaky biscuits.
Overworking the Dough
Too much mixing or kneading develops gluten and produces tough biscuits. Handle the dough only enough to bring it together.
Twisting the Biscuit Cutter
Twisting seals the dough edges and can prevent the biscuits from rising evenly. Press straight down and lift.
Adding Milk to the Gravy Too Quickly
Pouring all the milk in at once can create flour lumps. Add it gradually while stirring.
Overthickening the Gravy
Sausage gravy continues thickening after cooking. Add milk as needed and remove it from the heat while still easily spoonable.
Variations
Spicy Biscuits and Gravy
Use hot breakfast sausage and add 1/4 teaspoon cayenne pepper or several dashes of hot sauce to the gravy.
Sage Sausage Gravy
Add 1/2 teaspoon dried rubbed sage to the sausage while it browns.
Cheddar Herb Biscuits
Fold 1 cup shredded cheddar and 1 tablespoon chopped chives into the biscuit dough before adding the buttermilk.
Bacon and Sausage Gravy
Cook four chopped bacon slices before browning the sausage. Use approximately 2 tablespoons of the combined drippings for the gravy.
Vegetarian Mushroom Gravy
Replace the sausage with 12 ounces of finely chopped mushrooms. Cook them in 3 tablespoons butter until browned, then continue with the flour and milk.
What to Serve With Classic Southern Biscuits and Gravy
- Scrambled or fried eggs
- Breakfast potatoes or hash browns
- Fresh fruit
- Sliced tomatoes
- Bacon or country ham
- Hot coffee or iced tea
How to Store
Store leftover biscuits and sausage gravy in separate airtight containers. Refrigerate both for 3 to 4 days.
Reheat the gravy in a saucepan over low heat, adding milk a few tablespoons at a time to restore its consistency. Stir frequently until hot.
Reheat biscuits in a 350°F oven for 5 to 8 minutes. Individual biscuits can also be microwaved briefly, although their exteriors will become softer.
Biscuits can be frozen for up to 3 months. Sausage gravy can be frozen for up to 2 months, but the dairy may separate slightly. Thaw overnight in the refrigerator and whisk gently while reheating.
Frequently Asked Questions
Why didn’t my biscuits rise?
The butter may have been too warm, the leavening may have been old, or the cutter may have been twisted. Use cold ingredients and fresh baking powder.
Can I make the biscuit dough ahead?
The dry ingredients and butter can be combined and refrigerated overnight. Add the buttermilk, shape, and bake shortly before serving.
Why is my sausage gravy thin?
It may need additional simmering time. Continue cooking while stirring until it coats a spoon.
How do I fix gravy that is too thick?
Stir in warm milk a few tablespoons at a time until the desired consistency is reached.
Can I use canned biscuits?
Yes. Bake them according to the package directions and prepare the sausage gravy as written.
Do I need to drain the sausage?
Keep approximately 2 tablespoons of fat in the skillet because it combines with the flour to thicken the gravy. Remove only a significant excess.
Can I use pre-cooked sausage?
Yes, but the skillet will not contain enough rendered fat. Add 2 tablespoons butter before stirring in the flour.
Final Thoughts
Classic Southern biscuits and gravy depends on cold ingredients, gentle handling, and a properly thickened sausage gravy. Prepare the gravy while the biscuits bake so both components can be served together while warm.