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Ultimate Southern Biscuits and Gravy: A Classic Comfort Food Breakfast
By Renae Gerhardstein
This homemade biscuits and gravy recipe is the epitome of comfort food! Dive into the Southern tradition with tender, flaky biscuits smothered in a rich, creamy, and savory sausage gravy. Quick, easy, and utterly satisfying, it’s a breakfast or brunch masterpiece ready in under 30 minutes.
Pin Recipe
This biscuits and gravy recipe has long been a beloved breakfast staple in my house—and it’s no surprise why! Tender, flaky, melt-in-your-mouth homemade biscuits are smothered in a rich, creamy sausage gravy packed with savory flavor. It’s the kind of comfort food breakfast that fills both your belly and your heart. If you’ve been craving a true southern biscuits and gravy recipe, this one is simple, satisfying, and totally foolproof with our helpful tips!
This Southern biscuits and gravy recipe is near and dear to my heart. My father-in-law was famous for making it on his visits—it was the first thing he’d cook when he arrived. His mom, who grew up in Kentucky, passed down her technique, and that’s where this family tradition started. Let me tell you—when we go out for breakfast, my husband always orders biscuits and gravy. So I knew I had to come up with a recipe that brought all that nostalgia right into our kitchen.
The result is something truly special: a spicy biscuits and gravy recipe that hits all the right notes. It’s creamy and rich, with just the right amount of heat from the sausage or added hot sauce. And the biscuits? Quick, fluffy, and full of buttery layers. Whether you’re serving it on a lazy weekend morning or making it for a crowd at brunch, this dish is one that brings everyone to the table, creating cherished memories with every bite.
Why This Homemade Biscuits and Gravy Recipe Is a Must-Try
- Effortlessly Easy & Fail-Proof: Our signature 3-ingredient biscuit recipe is a game-changer. It’s so simple, it rivals opening a can, but the flavor and texture are infinitely superior. Once you experience homemade perfection, there’s no going back to store-bought. This recipe is designed to be straightforward, ensuring success even for novice bakers.
- The Quintessential Comfort Food: This classic Southern dish truly hits every comfort-food craving. The sausage gravy is robust, savory, and incredibly satisfying, while the biscuits are soft, flaky, and ideal for soaking up every delicious drop of that creamy goodness. It’s a meal that warms you from the inside out, perfect for starting a chilly morning or ending a long day.
- Homemade Quality, Impressively Fast: Forget complicated preparations or lengthy cooking times. You can proudly serve homemade biscuits and gravy on your table in under 30 minutes. This speed makes it a perfect choice for busy weekdays, spontaneous weekend brunches, or when you need a hearty meal without the fuss. It’s quick, convenient, and consistently delicious.
- Versatile for Any Meal: While traditionally a breakfast staple, biscuits and gravy are hearty enough for brunch, lunch, or even a comforting dinner. Its adaptability means you can enjoy this beloved dish anytime the craving strikes.
- Feeds a Crowd with Ease: This recipe is easily scalable, making it fantastic for family gatherings, holiday brunches, or simply ensuring you have plenty of delicious leftovers. Everyone will appreciate a generous serving of this Southern favorite.
Biscuits and Sausage Gravy Video Tutorial
Key Ingredients for Perfect Southern Biscuits and Gravy
Crafting the perfect biscuits and gravy starts with understanding the role each ingredient plays. Here’s a breakdown of what you’ll need and how to best use them, along with smart substitutions to fit your pantry and preferences.
- Breakfast Sausage (1 pound, hot or mild): This is the heart of your gravy!
- Hot vs. Mild: Choose hot breakfast sausage for a delightful kick that elevates the flavor profile. If you prefer a milder taste or are serving those sensitive to spice, opt for mild sausage. You can always add a pinch of red pepper flakes later for adjustable heat.
- Substitutions: For a leaner option, ground turkey or turkey sausage works wonderfully. If using turkey, consider adding 1 teaspoon of fennel seed and 1 teaspoon of sage to replicate that traditional pork sausage flavor. Ground beef (hamburger) is another excellent alternative; infuse it with 1 teaspoon of fennel seed, 1 teaspoon of sage, and a little beef bouillon for a richer, beefy gravy. For a plant-based version, your favorite ground meat substitute can be used; just ensure it’s well-seasoned.
- All-Purpose Flour (⅓ cup for gravy): Essential for thickening the gravy.
- Tip: Cooking the flour in the sausage drippings for 1-2 minutes before adding milk is crucial. This roux technique eliminates the raw flour taste and creates a rich, classic flavor base for your gravy.
- Milk (3 ½ cups, whole or 2%): The liquid base for your creamy gravy.
- Fat Content Matters: Whole milk will yield the richest, creamiest gravy. 2% milk is a great compromise, offering creaminess without being overly heavy. Skim milk can be used for a lighter gravy, but may result in a thinner consistency and less richness. Adjust milk quantity slightly to achieve your desired gravy thickness.
- Worcestershire Sauce (1 tablespoon): A secret weapon for depth of flavor.
- Umami Boost: This sauce adds a subtle, savory umami note that enhances the overall taste of the gravy without overpowering the sausage flavor. Don’t skip it!
- Self-Rising Flour (2 cups for biscuits): The foundation for light, fluffy biscuits.
- Homemade Self-Rising Flour: If you only have all-purpose flour, you can easily make your own self-rising version. For every 2 cups of all-purpose flour, add 1 tablespoon of baking powder and ½ teaspoon of fine salt. Mix thoroughly. This ensures your biscuits rise beautifully. See our detailed guide on how to make self-rising flour.
- Heavy Cream (1 ½ cups for biscuits): Non-negotiable for tender, flaky biscuits.
- Do NOT Substitute: Heavy cream is key to achieving the perfect texture and richness in these biscuits. Unlike milk, its high-fat content creates steam during baking, leading to those coveted flaky layers. Substituting with milk or lighter creams will significantly alter the biscuit’s texture and richness.
- Sea Salt (½ teaspoon for biscuits): Enhances the flavor of the biscuits.
- Fine Sea Salt: Fine sea salt dissolves easily and distributes evenly throughout the dough.
Essential Equipment for Flawless Results
Having the right tools makes all the difference in achieving perfect biscuits and gravy. Here’s what you’ll need:
- Rimmed Baking Sheet: Essential for baking your biscuits evenly. The rim prevents any butter or flour from escaping into your oven.
- Large Skillet (Cast Iron Recommended): Ideal for browning the sausage and preparing the gravy. A cast iron skillet retains heat exceptionally well, ensuring consistent cooking and a rich roux.
- Biscuit Cutter (or Wide-Mouth Mason Jar Ring): Crucial for cutting perfectly round biscuits that rise beautifully. A 3-inch cutter is a good standard size.
- Large Mixing Bowl: For combining your biscuit dough ingredients.
- Heavy Wooden Spoon or Spatula: For mixing the biscuit dough and stirring the gravy. A sturdy spoon helps incorporate ingredients without overworking the dough.
Step-by-Step: How to Make the Best Biscuits and Gravy
This recipe is incredibly efficient, allowing you to prepare both the biscuits and the gravy simultaneously. You’ll have a hearty, homemade breakfast on the table in about 30 minutes! Follow these simple steps for delicious results:
Instructions
- Start the Sausage & Preheat Oven: Preheat your oven to a blazing 475°F (245°C). Place 1 pound of breakfast sausage (hot or mild, as preferred) into a large skillet over medium heat. As the sausage cooks, use a fork or a hamburger masher to break it into fine crumbles. Continue browning until no pink remains and the sausage is beautifully cooked through. While the sausage renders its delicious fat, begin preparing your biscuits.
- Prepare the Biscuit Dough: In a medium-sized bowl, combine 2 cups of self-rising flour (or your homemade equivalent) and ½ teaspoon of sea salt. Pour in 1 ½ cups of very cold heavy cream. Stir gently with a heavy wooden spoon for about 30 seconds, just until the ingredients are combined and a shaggy dough forms. Be careful not to overmix, as this develops gluten and can lead to tough biscuits.
- Fold for Flaky Layers: Lightly flour a clean countertop or pastry board. Turn the biscuit dough out onto the floured surface, scraping any remaining bits from the bowl. Gently pat the dough into a rectangle approximately 2 inches thick. Carefully fold the dough into thirds (like a letter). Rotate the dough ¼ turn, and repeat the folding process. Do this a total of three times. This folding technique is what creates those desirable flaky layers in your biscuits.
- Cut the Biscuits: Using a 3-inch biscuit cutter (or a wide-mouth Mason jar ring), press straight down into the dough without twisting. Twisting seals the edges and prevents the biscuits from rising properly. Gather any excess dough, gently pat it out, and cut more biscuits. Aim for 9-12 biscuits from this batch.
- Bake the Biscuits: Arrange the cut biscuits on an ungreased baking sheet, spacing them about 2 inches apart. Bake for 12 minutes, or until the tops are golden brown and they’ve puffed up beautifully. While your biscuits are baking, return to your skillet to finish the sausage gravy.
- Make the Creamy Sausage Gravy: With the browned sausage still in the skillet (along with its delicious drippings), sprinkle ⅓ cup of all-purpose flour evenly over the meat. Stir well to coat the sausage and drippings, creating a roux. Cook this mixture for 1-2 minutes, stirring constantly, to cook out the raw flour taste. Slowly, gradually add 3 ½ cups of milk (whole or 2%), a little at a time, while continuously stirring. This prevents lumps. Stir in 1 tablespoon of Worcestershire sauce. Continue cooking and stirring until the gravy thickens to a rich, creamy consistency. If the gravy becomes too thick, add an additional splash of milk (up to ½ cup) until it reaches your desired creamy texture. Season with salt and black pepper to taste.
- Serve Warm: Once the biscuits are golden, remove them from the oven and let them cool on a rack for about 5 minutes. When ready to serve, carefully split a warm biscuit in half and place it open-faced on a plate. Spoon a generous helping of the hot, creamy sausage gravy over both halves of the biscuit, ensuring it’s completely coated. Serve immediately and enjoy this ultimate Southern comfort food!
🎯 TFN Pro Tip: The Key to Flavorful Gravy
When preparing your sausage gravy, allow the flour to cook thoroughly in the sausage drippings for at least 1–2 minutes before incorporating the milk. This crucial step helps to eliminate any raw flour taste, ensuring your gravy boasts a rich, classic, and deeply savory flavor that truly enhances the entire dish.
Pro Tips for Fluffy Biscuits and Creamy Gravy
Elevate your biscuits and gravy from great to absolutely unforgettable with these expert tips:
- Keep Ingredients COLD for Flaky Biscuits: For the flakiest biscuits, it’s paramount that your heavy cream (and any butter if you were using it) is as cold as possible. Cold fats create pockets of steam in the oven, leading to those desirable, airy layers.
- Avoid Overmixing Biscuit Dough: Mix your biscuit dough just until the ingredients are combined. Overworking the dough develops gluten, which results in tough, dense biscuits instead of light and fluffy ones. A shaggy, slightly crumbly dough is ideal.
- Don’t Twist the Biscuit Cutter: When cutting your biscuits, press the cutter straight down and pull it straight up. Twisting the cutter can seal the edges of the biscuit dough, preventing it from rising to its full potential.
- Proper Roux for Gravy: As mentioned in our Pro Tip, cooking the flour in the sausage drippings for a minute or two is essential. This creates a roux that eliminates the “raw flour” taste and deepens the flavor of your gravy. Don’t rush this step!
- Add Milk Slowly for Smooth Gravy: To prevent a lumpy gravy, always add your milk gradually, stirring constantly. Start with a small amount to create a thick paste, then slowly incorporate the remaining milk, whisking continuously until smooth.
- Adjust Gravy Consistency: Gravy can thicken considerably as it cools. If your gravy is too thick, simply whisk in a splash more milk until it reaches your preferred consistency. If it’s too thin, you can simmer it gently to reduce, or make a small slurry of flour and water/milk, then slowly whisk it into the simmering gravy.
- Season Generously: Don’t forget to taste and adjust the seasoning! Salt and freshly ground black pepper are crucial for enhancing the savory notes of both the sausage and the gravy. A pinch of cayenne can also be added for extra heat.
- Hot Sausage for Spicy Kick: For a genuinely spicy experience, ensure you use hot breakfast sausage. You can further enhance the heat by adding a few dashes of your favorite hot sauce or a pinch of red pepper flakes to the gravy.
Delicious Recipe Variations to Customize Your Gravy
While the classic biscuits and gravy are perfect as is, these exciting variations allow you to customize the dish to your taste, making it even more versatile and appealing for different palates.
- Spicy Gravy: For those who love a fiery kick, simply use hot breakfast sausage. To amp up the heat even further, consider adding a pinch of cayenne pepper, red pepper flakes, or a few dashes of your favorite hot sauce to the gravy while it simmers.
- Herb-Infused Biscuits: Elevate your biscuits with fresh herbs. Add 1-2 tablespoons of finely minced fresh herbs like chives, parsley, thyme, or rosemary to the biscuit dough along with the flour and salt. This adds a lovely aromatic touch.
- Turkey Sausage Biscuits and Gravy: For a lighter take, substitute ground turkey or turkey sausage for the pork sausage. To ensure it still tastes like traditional breakfast sausage, add 1 teaspoon of fennel seed and 1 teaspoon of dried sage to the turkey as it browns. These spices are key to that classic flavor.
- Hearty Hamburger Gravy: Swap out the pork sausage for ground beef. To give it a rich, savory depth similar to sausage, incorporate 1 teaspoon of fennel seed and 1 teaspoon of dried sage, along with a little beef bouillon powder or paste for enhanced flavor.
- Meatless Biscuits and Gravy: For a vegetarian or vegan option, substitute traditional sausage with your favorite plant-based ground protein. Ensure you season it well and consider adding a dash of smoked paprika or liquid smoke for a savory depth. For vegan biscuits, you can find many recipes using plant-based milk and butter alternatives.
- Biscuits and Gravy Casserole: Perfect for feeding a crowd or for an easy make-ahead meal. Prepare the sausage gravy according to the recipe in a large oven-safe skillet or baking dish. Once the gravy is ready, arrange the raw biscuit dough directly on top of the hot gravy. Bake as directed in the biscuit instructions until the biscuits are golden and cooked through. This creates a wonderful all-in-one dish!
Storing and Reheating Your Biscuits and Gravy
To keep your delicious homemade biscuits and gravy fresh and ready for another meal, proper storage and reheating are key. It’s best to store the biscuits and gravy separately.
- Storing Biscuits: Once completely cooled, place the biscuits in an airtight container or a sealed bag. They can be kept on the countertop at room temperature for up to 3 days. For longer storage, freeze them (see FAQ).
- Storing Gravy: Allow the sausage gravy to cool down completely before transferring it to an airtight container. Store it in the refrigerator for 3-4 days.
- Reheating Biscuits: For a quick reheat, pop individual biscuits into the microwave for a few seconds until warm and soft. For a crispier exterior, you can reheat them in a toaster oven or conventional oven at 350°F (175°C) for 5-7 minutes.
- Reheating Gravy: Reheat the gravy gently on the stovetop over medium-low heat, stirring frequently. If it has thickened too much in the fridge, add a splash of milk (about 1-2 tablespoons at a time) and whisk until it returns to its desired creamy consistency. Avoid overheating, as this can cause it to separate.
Frequently Asked Questions (FAQs) About Biscuits and Gravy
If you don’t have self-rising flour on hand, you can easily make your own. For 2 cups of self-rising flour, combine 2 cups of all-purpose flour with 1 tablespoon of baking powder and ½ teaspoon of fine salt. Mix these ingredients thoroughly before using.
Absolutely! While our homemade biscuit recipe is incredibly easy, you can certainly use Bisquick for convenience. We recommend trying our easy Bisquick drop biscuits recipe to make it a Bisquick biscuits and gravy experience.
The key to a smooth gravy is to create a good roux by cooking the flour in the sausage drippings for 1-2 minutes, then slowly adding the milk. Add a small amount of milk first to create a thick paste, then gradually whisk in the remaining milk, stirring constantly until fully incorporated and smooth. Using a whisk helps break up any lumps.
These thick, tender biscuits and rich gravy are wonderfully complemented by various egg dishes, such as fluffy scrambled eggs (try our sourdough scrambled egg sandwich inspiration!) or this easy frittata recipe. To lighten the meal, serve with a side of fresh fruit or a crisp green salad. Other great additions include crispy bacon, breakfast potatoes, or a simple fruit juice.
Yes, homemade biscuits and gravy keep well if stored properly and separately. Please refer to our detailed Storing and Reheating Your Biscuits and Gravy section for comprehensive instructions.
You can certainly freeze both! Freeze baked biscuits in an airtight freezer bag for up to 2-3 months. Reheat from frozen in an oven or toaster oven until warmed through. For the gravy, allow it to cool completely, then freeze in an airtight container for up to 1-2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of milk to restore consistency.
Serving Suggestions: Perfect Pairings for Your Southern Feast
When your ultimate southern biscuits and gravy are ready, the way you serve them can enhance the entire experience. Split a warm biscuit open, placing both halves face-up on your plate. Then, generously ladle the hot, creamy sausage gravy over the top, ensuring every part of the biscuit is drenched in savory goodness. For an extra flourish, finish with a pinch of flaky sea salt, a crack of freshly ground black pepper, and a sprinkle of fresh chopped parsley for color and a touch of brightness. If you’re a heat enthusiast, keep a bottle of your favorite hot sauce nearby for an additional kick!
This hearty breakfast is best savored hot, straight from the pan. For an extra indulgence, you can add a small pat of butter to each biscuit half before spooning on the gravy. Pair this comforting meal with a glass of refreshing orange juice, a steaming hot cup of coffee, or a side of fluffy scrambled eggs or a vibrant fresh fruit salad to complete your meal. It’s a simple yet profound way to bring the warmth and hospitality of the South right to your breakfast table, turning an ordinary morning into a special culinary occasion.
More Delicious Biscuit Recipes to Explore
If you’ve fallen in love with homemade biscuits, you’ll be thrilled to discover these other fantastic biscuit recipes from our kitchen:
- Recipe for Sour Cream Biscuits: Incredibly tender and tangy, perfect for any meal.
- Best Bisquick Biscuits: A quick and easy option when time is of the essence.
- Jalapeno Cheddar Biscuits: A savory biscuit with a cheesy, spicy kick.
- Fluffy Buttermilk Biscuits: A classic for good reason, known for their light and airy texture.
If you tried this biscuits and sausage gravy recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
The Ultimate Southern Biscuits and Gravy Recipe
By Renae Gerhardstein
This homemade biscuits and gravy recipe is the epitome of comfort food! Dive into the Southern tradition with tender, flaky biscuits smothered in a rich, creamy, and savory sausage gravy. Quick, easy, and utterly satisfying, it’s a breakfast or brunch masterpiece ready in under 30 minutes.
Pin Recipe
Equipment
- rimmed baking sheet
- skillet
- biscuit cutter or wide mouth Mason jar ring
Ingredients
- 1 pound breakfast sausage, hot or mild (see notes for substitutions)
- ⅓ cup all-purpose flour (can use self-rising flour, see tips)
- 3 ½ cups milk (whole or 2%)
- 1 tablespoon Worcestershire sauce
- 2 cups self-rising flour (see notes for all-purpose flour conversion)
- 1 ½ cups heavy cream (don’t substitute milk, heavy cream is a must)
- ½ teaspoon sea salt
Nutrition
Calories: 267kcal |
Carbohydrates: 24g |
Protein: 5g |
Fat: 17g |
Saturated Fat: 10g |
Cholesterol: 61mg |
Sodium: 308mg |
Potassium: 65mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 656IU |
Vitamin C: 1mg |
Calcium: 34mg |
Iron: 1mg