There is something incredibly comforting about a plate of warm Southern biscuits covered in rich, creamy sausage gravy. This classic Southern breakfast combines tender, buttery biscuits with savory sausage and a smooth country-style gravy that is perfect for spooning over every bite.
This Southern Biscuits and Sausage Gravy recipe is simple enough for a weekend breakfast but satisfying enough to serve for a family brunch. The gravy comes together in one skillet, while the biscuits bake until golden brown and fluffy. The result is a hearty homemade breakfast that tastes far better than anything from a packet or can.
If you are looking for an easy Southern breakfast recipe that uses simple ingredients, this is one to keep in your recipe collection.
Recipe Information
- Recipe: Southern Biscuits and Sausage Gravy
- Cuisine: Southern American
- Course: Breakfast
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 6 people
- Yield: 12 biscuits with sausage gravy
- Difficulty: Easy
Why This Recipe Is Good
This recipe is comforting, filling, and made with everyday ingredients. The biscuits are tender and buttery, while the sausage gravy is creamy, savory, and packed with flavor. It is also easy to prepare and makes a generous breakfast for the whole family.
Ingredients
For the Southern Biscuits
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon granulated sugar
- 1/2 cup cold unsalted butter, cut into small cubes
- 1 cup cold buttermilk
- 2 tablespoons melted butter, for brushing
For the Sausage Gravy
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon butter, if needed
Equipment Needed
- Large mixing bowl
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Biscuit cutter or round cookie cutter
- Large skillet
- Wooden spoon or spatula
- Whisk
- Measuring cups and spoons
- Wire cooling rack
How to Make Southern Biscuits and Sausage Gravy
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set it aside.
A hot oven is important for getting biscuits that rise properly and develop a lightly golden exterior.
Step 2: Prepare the Biscuit Dough
In a large mixing bowl, whisk together the flour, baking powder, salt, baking soda, and sugar.
Add the cold cubed butter. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. A few small pieces of butter should remain visible.
Keeping the butter cold is one of the keys to making light and flaky biscuits. The butter creates pockets of steam as the biscuits bake, helping them rise.
Step 3: Add the Buttermilk
Pour the cold buttermilk into the flour mixture. Gently stir with a wooden spoon or spatula until the dough just comes together.
Do not overmix the dough. It is perfectly fine if it looks slightly rough or has a few dry spots.
Step 4: Shape the Biscuits
Transfer the dough to a lightly floured surface. Gently pat it into a rectangle about 3/4-inch thick.
Fold the dough in half, then gently pat it down again. Repeat this folding process two or three times. This helps create flaky layers.
Use a biscuit cutter to cut out approximately 12 biscuits. Press the cutter straight down without twisting it. Twisting can seal the edges and prevent the biscuits from rising properly.
Place the biscuits close together on the prepared baking sheet. Brush the tops with melted butter.
Step 5: Bake the Biscuits
Bake the biscuits for about 12 to 15 minutes, or until the tops are golden brown and the biscuits have risen.
Remove them from the oven and let them cool for a few minutes while you prepare the gravy.
Step 6: Cook the Sausage
While the biscuits are baking, heat a large skillet over medium heat.
Add the breakfast sausage and cook for about 6 to 8 minutes, breaking it apart with a wooden spoon as it cooks.
Continue cooking until the sausage is browned and fully cooked.
If there is an excessive amount of grease in the skillet, carefully remove some, leaving approximately 2 to 3 tablespoons of fat behind. The sausage fat adds flavor and helps form the base of the gravy.
Step 7: Make the Gravy Base
Sprinkle the flour evenly over the cooked sausage.
Stir continuously for about 1 to 2 minutes. This cooks the flour and removes its raw taste.
The sausage should become coated with the flour, creating the base for a thick and flavorful gravy.
Step 8: Add the Milk
Slowly pour in the whole milk while whisking constantly. Adding the milk gradually helps prevent lumps.
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Continue stirring and cooking over medium heat until the gravy begins to simmer and thicken. This usually takes about 5 to 7 minutes.
Step 9: Season the Gravy
Add the salt, black pepper, garlic powder, and onion powder.
Taste the gravy and adjust the seasoning as needed. Southern sausage gravy should be savory, peppery, creamy, and rich.
If the gravy becomes too thick, add a small splash of milk and stir until it reaches your preferred consistency.
Step 10: Serve
Split the warm biscuits in half and place them on serving plates.
Generously spoon the hot sausage gravy over the biscuits. Serve immediately while the biscuits are warm and the gravy is creamy.
For an extra touch of flavor, add a little freshly ground black pepper over the top before serving.
Tips for the Best Southern Biscuits and Sausage Gravy
Keep the butter cold: Cold butter helps create flaky biscuit layers. If your kitchen is warm, you can place the cut butter in the refrigerator for a few minutes before using it.
Do not overwork the dough: Too much mixing can make biscuits dense and tough. Mix just until the ingredients come together.
Use cold buttermilk: Cold liquid helps keep the butter from melting before the biscuits go into the oven.
Do not twist the biscuit cutter: Press the cutter straight down for better rising.
Cook the flour: Give the flour at least a minute or two to cook with the sausage before adding milk. This helps prevent a floury taste.
Add milk gradually: Whisking continuously while adding the milk produces smoother gravy.
Season to taste: Sausage can vary considerably in saltiness, so taste the gravy before adding too much salt.
How to Store Leftovers
Store leftover biscuits and sausage gravy separately in airtight containers in the refrigerator.
The biscuits can generally be kept for up to 3 days. The sausage gravy can also be refrigerated for up to 3 days.
To reheat the gravy, place it in a saucepan over low to medium heat and stir frequently. Add a splash of milk if the gravy has become too thick.
Warm the biscuits in the oven or toaster oven for the best texture.
Can You Freeze Sausage Gravy?
Yes, sausage gravy can be frozen. Allow it to cool completely before transferring it to a freezer-safe container.
Freeze for up to about 2 to 3 months for the best quality.
Thaw the gravy in the refrigerator overnight, then reheat it gently on the stovetop. Add a little milk while reheating to restore its creamy consistency.
Biscuits can also be frozen. Once completely cool, wrap them well and place them in a freezer-safe bag or container. Reheat them in the oven until warm.
What to Serve With Biscuits and Sausage Gravy
Southern biscuits and sausage gravy are hearty enough to serve on their own, but they pair wonderfully with other breakfast favorites.
Try serving them with:
- Scrambled or fried eggs
- Crispy bacon
- Breakfast potatoes
- Hash browns
- Fresh fruit
- Sautéed vegetables
- Fried eggs with runny yolks
- Freshly brewed coffee
- Orange juice
For a larger weekend breakfast, serve the biscuits and gravy alongside eggs and crispy breakfast potatoes.
Recipe Variations
Spicy Sausage Gravy
Use hot breakfast sausage instead of mild sausage. You can also add a pinch of crushed red pepper flakes or a few dashes of hot sauce.
Cheddar Biscuits
Add about 1 cup of shredded sharp cheddar cheese to the biscuit dough before adding the buttermilk. The cheese gives the biscuits a delicious savory flavor.
Herb Biscuits
Add a tablespoon of chopped fresh chives, parsley, or thyme to the biscuit dough for a fresh herbal flavor.
Extra Peppery Gravy
For a traditional country-style taste, increase the amount of freshly ground black pepper. Start with a little extra and adjust according to your preference.
Bacon Sausage Gravy
Cook a few strips of bacon until crisp, crumble them, and stir some into the finished sausage gravy. You can also use a little of the bacon drippings when cooking the sausage.
Nutrition Information
The following nutrition information is an estimate based on one serving of biscuits with sausage gravy. Actual values can vary depending on the specific ingredients and brands used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 620 kcal |
| Protein | 20 g |
| Carbohydrates | 48 g |
| Fat | 39 g |
| Saturated Fat | 17 g |
| Cholesterol | 105 mg |
| Sodium | 1,250 mg |
| Fiber | 2 g |
| Sugar | 7 g |
Frequently Asked Questions
What are Southern biscuits and sausage gravy made of?
Southern biscuits and sausage gravy are made with tender homemade biscuits and a creamy gravy prepared from breakfast sausage, flour, and milk. The gravy is typically seasoned with salt and plenty of black pepper.
Can I use store-bought biscuits?
Yes. Store-bought refrigerated or frozen biscuits can save time when you want a quicker meal. However, homemade buttermilk biscuits provide a more traditional Southern flavor and texture.
Why is my sausage gravy too thick?
The gravy can become too thick if it cooks for too long or if too much flour is used. Simply whisk in a little milk over low heat until the gravy reaches the desired consistency.
Why is my sausage gravy too thin?
Allow the gravy to simmer for a few more minutes while stirring frequently. If it is still too thin, you can make a small flour slurry with flour and cold milk and gradually whisk it into the gravy.
Can I use a different type of milk?
Whole milk gives the gravy its richest and creamiest texture, but 2% milk can also work. Lower-fat milk will produce a lighter gravy with a slightly less creamy consistency.
What type of sausage is best for sausage gravy?
Mild or hot breakfast pork sausage works particularly well. Choose a sausage that you enjoy on its own because its flavor will be a major part of the finished gravy.
Can I make the biscuits ahead of time?
Yes. You can prepare the biscuit dough ahead of time and refrigerate it for several hours before baking. You can also bake the biscuits in advance and reheat them in the oven before serving.
How do I make sausage gravy less salty?
Avoid adding salt until after the gravy has finished cooking. Sausage can already contain a significant amount of salt. Taste the finished gravy first, then add salt gradually if necessary.
Can I make this recipe gluten-free?
Yes. Use a gluten-free all-purpose flour blend suitable for baking in the biscuits and a gluten-free flour blend for thickening the gravy. Check the sausage and other packaged ingredients to ensure they are also gluten-free.
What makes Southern sausage gravy different?
Southern sausage gravy is traditionally a simple country-style gravy made from browned breakfast sausage, flour, milk, and black pepper. It is creamy, savory, peppery, and designed to be served generously over warm biscuits.
Final Thoughts
Southern biscuits and sausage gravy is the kind of breakfast that turns simple ingredients into something truly satisfying. Flaky homemade biscuits topped with creamy, peppery sausage gravy make a filling meal that is perfect for lazy weekend mornings, family breakfasts, and special brunches.
The key to great results is keeping the biscuit dough cold, avoiding overmixing, and adding the milk gradually when making the gravy. Once you master those simple steps, this classic Southern recipe becomes an easy favorite you can make again and again.