Flaky buttermilk biscuits smothered in peppery sausage cream gravy
Southern Biscuits and Sausage Gravy
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
6
6 biscuits with gravy
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
Tender, flaky buttermilk biscuits split open and blanketed in rich, peppery sausage gravy. This Southern breakfast staple is pure comfort food that comes together in 30 minutes.
Cuisine: American
Category: Breakfast
Difficulty: Medium
Cost: $
Quick Summary
40 min total time|6 servings|Medium difficulty
Tender, flaky buttermilk biscuits split open and blanketed in rich, peppery sausage gravy. This Southern breakfast staple is pure comfort food that comes together in 30 minutes.
American
Sarah Chen
(Updated )
Biscuits and gravy is the ultimate Southern comfort breakfast — humble ingredients elevated by technique into something transcendent. The biscuits should be tall, flaky, and tender, shattering at the slightest touch. The gravy should be thick, creamy, and loaded with crumbled sausage and an aggressive amount of black pepper.
This recipe uses cold butter and buttermilk for the biscuits, and a simple roux-based gravy that comes together in the same skillet you used for the sausage. It is the kind of stick-to-your-ribs breakfast that fuels a full day.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold buttermilk
- 1 lb breakfast sausage (such as Jimmy Dean)
- 1/4 cup all-purpose flour (for gravy)
- 2 1/2 cups whole milk
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt
- Pinch of cayenne pepper
Instructions
- 1
Preheat oven to 450°F. Line a baking sheet with parchment paper.
- 2
For the biscuits: Whisk together 2 cups flour, baking powder, baking soda, 1 teaspoon salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
- 3
Pour in the cold buttermilk and stir with a fork until a shaggy dough forms. Turn out onto a floured surface and fold the dough over itself 4 to 5 times. Pat to 3/4-inch thickness and cut with a 3-inch biscuit cutter. Do not twist the cutter.
- 4
Place biscuits on the prepared sheet so they are touching. Bake for 12 to 15 minutes until tall and golden brown.
- 5
While biscuits bake, make the gravy: Cook the sausage in a large skillet over medium-high heat, breaking it into small crumbles, until browned and cooked through, about 6 to 7 minutes.
- 6
Reduce heat to medium. Sprinkle 1/4 cup flour over the sausage and stir constantly for 1 minute to cook the raw flour taste out.
- 7
Slowly pour in the milk while stirring continuously. Cook, stirring often, until the gravy thickens and coats the back of a spoon, about 4 to 5 minutes. Season with pepper, salt, and cayenne.
- 8
Split the biscuits in half and place on plates. Ladle the sausage gravy generously over the top. Serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Breakfast sausageTurkey sausage or vegetarian sausage
Turkey sausage is leaner. Veggie sausage crumbles work for a meat-free version.
ButtermilkMilk with 1 tablespoon lemon juice
Let sit for 5 minutes to curdle before using.
Whole milk (in gravy)Half-and-half
Makes an even richer, creamier gravy.
Tips & Storage
Pro Tips
The colder your butter and buttermilk, the flakier your biscuits will be.
Do not twist the biscuit cutter — press straight down and lift straight up for the tallest rise.
If the gravy gets too thick, thin it with a splash of milk.
Make the gravy a touch thinner than you want — it thickens as it sits.
Storage
Store biscuits and gravy separately. Biscuits keep in an airtight bag for 2 days. Gravy refrigerates for up to 3 days.
Reheating
Reheat biscuits in a 350°F oven for 5 minutes. Warm gravy in a saucepan over medium-low heat, adding a splash of milk to thin if needed.
Nutrition Facts
Per serving (1 biscuit with gravy) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates40g
Fat28g
Fiber1g
Sugar5g
Sodium860mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make the biscuits ahead?
- Yes, cut and freeze unbaked biscuits on a sheet pan, then transfer to a bag. Bake from frozen at 450°F for 15 to 18 minutes.
- Can I use turkey sausage?
- Yes, but you may need to add a tablespoon of butter when making the roux since turkey sausage has less fat.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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