With a creamy and perfectly spiced sausage gravy over tender buttermilk biscuits, this Biscuits and Gravy recipe is stick to your ribs, pure comfort food for a weekend breakfast or brunch.
Take this recipe up another notch by using homemade breakfast sausage!
Best Biscuits and Gravy Recipe
Next to chocolate chip cookies and chicken noodle soup, biscuits and gravy have got to be one of the most quintessential comfort foods. Tender Buttermilk biscuits are just the perfect canvas for a creamy sausage gravy.
If you’ve ever wanted to make it at home, but thought it sounded too complicated, this recipe will change your mind. Our 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, typically enjoyed for breakfast, but nobody would blame you if you wanted to make it for dinner, too!
Here’s what you’ll need to make this recipe for biscuits and gravy.
(Scroll below to the printable recipe card for details and measurements.)
For the Biscuits
- All purpose flour – Make sure to spoon and level when measuring, don’t scoop. This helps avoid excess flour, which can result in a dry crumbly biscuit.
- Baking Powder and Baking Soda – Both of these are leavening agents to help the biscuits rise. The baking soda also helps make the biscuits tender.
- Salt – A little coarse salt for flavor.
- Butter – We use unsalted butter to have control over the saltiness, since the gravy is salty. It should be chilled and cut into cubes.
- Buttermilk – Full fat buttermilk helps create the most tender biscuits.
For the Sausage Gravy
- Italian pork sausage – I typically use Jimmy Dean, but use whatever brand you prefer. Sweet, medium, or hot depending on your preference.
- Sweet onion – Diced up small. This lends a subtle sweetness to the gravy.
- Flour – Helps thicken the gravy.
- Whole milk – So the gravy is nice and creamy.
- Worcestershire sauce – Adds a savory umami depth of flavor.
- Seasonings – Kosher salt, black pepper, and crushed red pepper flakes season the dish.
Recipe Variations and Tips
- Make turkey gravy instead. To lighten the gravy up slightly, you can use ground turkey instead of sausage.
- Use half n half. The whole milk can be replaced with half n half for a richer gravy. Alternatively, you can use 2% milk to cut back a bit 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.
- Make sure the flour is fully incorporated. As you sprinkle flour onto the cooked sausage, make sure it is fully absorbed before pouring in the milk or you’ll end up with a flour-tasting gravy.
- Use very cold butter for the biscuits. Cut the butter into cubes and cut into the flour until you have tiny crumbs. When little pieces of the raw butter melt as the biscuits bake, they release steam and create little air pockets, which result in that glorious flakiness.
- Don’t overwork the biscuit dough. Once the buttermilk and flour mixture are combined, don’t overmix or the biscuits will end up dense and tough.
- Make cheater biscuits. I highly recommend making the biscuits from scratch, but if you want to cheat to save on a bit of time, you can bake up some refrigerated Pillsbury Buttermilk Grands.
How to Make Biscuits and Gravy
Making biscuits and sausage gravy is easy in two separate parts, making the biscuits and then making the gravy.
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Make the biscuit dough. Whisk together the flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles small crumbs. Add the buttermilk and gently mix just until combined (do not over mix!)
- Form the biscuits. Drop dough in 24 equal portions an inch apart, onto greased baking sheets. Bake at 450F for 10-12 minutes until lightly golden.
- Brown the sausage. Warm a large saucepan over medium-high heat. Tear off small pieces of the sausage and add them to the pan in a single layer. Brown for a couple of minutes, without stirring. Turn down the heat to medium and continue cooking, breaking up the sausage into small crumbles until no pink remains. Stir in the onions and cook until they are translucent.
- Make the gravy. Reduce the heat to medium. Sprinkle on half of the flour and stir until the sausage absorbs it, then add the remaining half of the flour in the same fashion. Gradually add in the milk and bring to a boil; turn down heat to a gentle simmer and cook, stirring frequently, for about 5-10 minutes until it thickens. Stir in the Worcestershire and seasonings.
- Serve. Divide 2 biscuits among individual plates and spoon gravy on top. Finish with a couple turns of fresh cracked black pepper.
Video: Biscuits and Sausage Gravy
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.
- Storing leftovers. Store any leftover biscuits and sausage gravy in their own airtight containers. The biscuits can be kept at room temperature on the counter, the gravy needs to be refrigerated. Both will keep up to 3 days.
- To freeze unbaked biscuits. Prepare biscuit dough and place them on a baking sheet according to the written recipe. Transfer to the freezer and flash freeze for a couple 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 room temperature and bake and directed.
- To freeze baked biscuits. Make sure the biscuits are cooled completely, then transfer them to an airtight freezer-safe Ziploc bag. They will keep up to 3 months. Thaw overnight in the fridge or room temperature and reheat as instructed.
- Reheat. Biscuits taste and feel better when warm, so we like to reheat ours. Wrap leftovers in foil and then bake for about 6-8 minutes at 350 degrees F. Or wrap them in a a slightly damp paper towel and place 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.
More Hearty Breakfast Recipes:
- Chile Relleno Casserole
- Corned Beef Hash
- Breakfast Tater Tot Casserole
- Hash Brown Egg Casserole
- Eggs Benedict Casserole
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Biscuits and Gravy
- 6 cups all purpose flour , spooned and leveled
- 4 & 1/2 teaspoons baking powder
- 1 & 1/2 teaspoons baking soda
- 3 teaspoon kosher salt
- 1 & 1/2 cups unsalted butter , chilled and cut into cubes
- 3 cups buttermilk
- 1 pound Italian pork sausage (I use Jimmy Dean)
- 1 small sweet onion , diced small (about 1 cup)
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 3 dashes Worcestershire sauce
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes , optional
- Preheat oven to 450 degrees F.
- Make the biscuits. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter with a pastry cutter or your hands, until the mixture resembles small crumbs.
- Add the buttermilk to the flour mixture and gently mix with your hands until just combined (do not over mix!) Dough will be sticky.
- Drop dough in 24 equal portions (about 1/3 cup each) an inch apart, onto greased baking sheets. Bake for 10-12 minutes until lightly golden.
- While biscuits are baking, make your gravy. Warm a large saucepan over medium-high heat. Tear off small pieces of the sausage with your hands and add them to the pan in a single layer. Brown the sausage for a couple of minutes, without stirring. Turn down the heat to medium and continue cooking, breaking up the sausage into small crumbles until no pink remains. Stir in the onions and cook until they are translucent, about 3 more minutes.
- Reduce the heat to medium. Sprinkle on half of the flour and stir until the sausage absorbs it, then add the remaining half of the flour in the same fashion. Gradually add in the milk and bring to a boil; turn down heat to a gentle simmer and cook, stirring frequently, for about 5-10 minutes until it thickens.
- Stir in the Worcestershire, salt, pepper, and red pepper flakes. Taste and adjust seasonings, if necessary.
- Divide 2 biscuits among individual plates and spoon gravy on top. Finish with a couple turns of fresh cracked black pepper. Serve immediately and enjoy with eggs and orange wedges, if desired.
Reader Questions and Reviews
Used hot Italian sausage since my family likes things a bit spicy.
I added beef boullion powder instead of salt to add flavor. This is a really great recipe. Will make again.
Cut the recipe in half since we have a smaller family. This was DELICIOUS! And the biscuits were so easy to make. Drop biscuits might be my new favorite thing.
Made this for breakfast yesterday. My 5 boys didn’t know what hit them. Incredible flavor.
I love biscuits and gravy. I usually use a few dashes of hot sauce, but I’ve never seen Worcestershire in a recipe before. It was GREAT.
Wowza, this was awesome. And easier than I ever expected!
This was a huge hit! My husband said “don’t lose that recipe!” LOL