With a creamy and perfectly spiced sausage gravy over tender buttermilk biscuits, this Drop Buttermilk Biscuits and Sausage Gravy recipe is stick-to-your-ribs, pure comfort food, ideal for a weekend breakfast or brunch.

Easy Drop Buttermilk Biscuits and Sausage Gravy Recipe

Next to chocolate chip cookies and chicken noodle soup, I think biscuits and gravy have got to be one of the most quintessential comfort foods. I find tender buttermilk biscuits are just the perfect canvas to soak up the creamy sausage gravy.

If you’ve ever wanted to make this dish at home but thought it sounded too complicated, this recipe will change your mind. My biscuits are made with just 6 simple ingredients, which don’t require any rising, rolling, or special equipment, and the sausage gravy comes together effortlessly.

This is a great meal for the entire family, which we typically enjoy for breakfast, but I sometimes make it for dinner, too!

Helpful Tips and Variations

• Use half and half. The whole milk can be replaced with half and half for a richer gravy. Alternatively, you can use 2% milk to cut back on calories, but I wouldn’t go lower than that, or the mixture will be too loose.
• Add in herbs. Rosemary and/or sage can be added to the seasonings for a different flavored gravy.
• Use very cold butter for the biscuits. Cut the butter into cubes and cut it into the flour until you have tiny crumbs. When the pieces of butter melt as the biscuits bake, they release steam and create little air pockets, which result in that glorious flakiness.
• Make cheater biscuits. I highly recommend making the biscuits from scratch, but if you want to cheat to save on time, you can bake up refrigerated Pillsbury Buttermilk Grands.

How to Make Biscuits and Gravy Step by Step

Get the oven going: Preheat the oven to 450°F.

Make the biscuits: Whisk 6 cups of all purpose flour, 4½ tsp baking powder, 1½ tsp baking soda, and 3 tsp kosher salt together. Cut in 1½ cups of butter and combine until the mixture resembles small crumbs. Pour in 3 cups of buttermilk and mix gently until it is just combined, being careful not to overmix or your biscuits will be tough.

Create 24 equal portions of the dough and drop them, an inch apart, onto greased baking sheets. Bake the biscuits 10-12 minutes or until they turn a light golden color.

Brown the sausage: Break off small pieces of the sausage and place them in a large warm saucepan in a single layer. Let them brown for a few minutes, without stirring, and then lower the heat to medium, let them continue to cook, breaking up the sausage pieces into small crumbles until no pink remains. Add in the onions and let them cook until they are soft and translucent.

Make the gravy: Lower the heat to medium and sprinkle half of the flour into the sausage mixture until it becomes absorbed. Then, add the rest of the flour in the same fashion. Gradually pour in the milk and bring the mixture to a boil; lower the heat to a gentle simmer and cook, stirring frequently, for about 5-10 minutes until the gravy thickens. Add 3 dashes of Worcestershire sauce, ¼ tsp salt, and 1 tsp black pepper.

Serve: Place 2 biscuits on each plate and spoon the gravy on top. Finish with a couple of turns of freshly cracked black pepper and enjoy.

How to Store

Store leftover biscuits and sausage gravy in separate airtight containers. The biscuits can be kept at room temperature on the counter, but the gravy needs to be refrigerated. Both will keep up to 3 days.

To freeze unbaked biscuit dough, place the biscuits on a baking sheet according to the written recipe. Transfer to the freezer and flash freeze for a couple of hours until solid. Then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or at room temperature and bake as directed.

To freeze baked biscuits, make sure the biscuits are cooled completely, then transfer them to an airtight freezer-safe Ziploc bag for up to 3 months. Thaw overnight in the fridge or at room temperature and reheat as instructed.

Biscuits taste and feel better when warm, so I like to reheat ours. Wrap leftovers in foil and then bake for about 6-8 minutes at 350°F. Or wrap them in a slightly damp paper towel and place them on a plate in the microwave for about 40 seconds on 50% power. To reheat the sausage gravy, you can do so on the stovetop over very low heat or in the microwave, adding in a bit of milk to loosen it back up.

What to Serve with Biscuits and Gravy

Biscuits and gravy should be served immediately while the biscuits are hot and before the gravy firms up.

It’s a pretty rich and hearty meal on its own, but it certainly pairs well with a fried egg or scrambled eggs and some orange wedges or a nice light fruit salad on the side.

More Hearty Breakfast Recipes

• Chile Relleno Casserole
• Corned Beef Hash
• Breakfast Tater Tot Casserole
• Hash Brown Egg Casserole
• Eggs Benedict Casserole