Classic Biscuits And Gravy Recipe

I made Homemade Gravy For Biscuits that’s shockingly creamy and so satisfying you’ll actually skip the drive-thru.

I’m obsessed with biscuits and gravy the way other people chase brunch trends. I love the sloppy, creamy sausage gravy and the way flaky biscuits soak it up.

But it’s the real deal Southern Breakfast vibe that hooks me, no frills, just rich sausage gravy and biscuits that feel honest. I’ll take Gravy Recipe Easy For Biscuits or Sausage Gravy And Biscuits videos, whatever gets me more of that peppery, milky gravy.

Ground breakfast sausage and whole milk are the stars. And yes, I judge a breakfast by the gravy’s thickness.

No compromises, please, ever. Give me that plate, now.

Ingredients

• All-purpose flour: gives structure and tender crumb, basically the biscuit backbone.
• Baking powder: lifts the biscuits, makes them light and a bit fluffy.
• Baking soda: helps browning and quick rise when it reacts with buttermilk.
• Salt: brings out flavors, cuts dullness, you’ll want a pinch in dough.
• Unsalted butter cold: flakes and richness, makes biscuits tender and buttery.
• Buttermilk: tang and tender crumb, it’s what makes biscuits soft.
• Ground breakfast sausage: hearty protein, salty, adds savory, breakfast-y vibes.
• Flour for gravy: thickens the sauce, gives that silky, clingy texture.
• Whole milk: creamy base for gravy, makes it smooth and comforting.
• Freshly ground black pepper: sharp kick and aroma, don’t be shy.
• Optional cayenne or hot sauce: adds heat, wakes up the savory gravy.
• Optional melted butter or bacon grease: extra fat if sausage is too lean.
• Extra salt for gravy: balances the milk and meat, tastes like home.

Ingredient Quantities

• All purpose flour 2 1/2 cups
• Baking powder 1 tablespoon
• Baking soda 1/2 teaspoon
• Salt 1 teaspoon, plus extra for gravy
• Unsalted butter cold 1/2 cup (8 tablespoons), cut into pieces
• Buttermilk 1 cup (plus a splash if dough seems dry)
• Ground breakfast sausage 1 pound
• All purpose flour for gravy 1/4 cup
• Whole milk 3 cups (you may need 3 to 4 cups depending on how thick you like it)
• Freshly ground black pepper 1 teaspoon, plus extra to taste
• Optional pinch cayenne or hot sauce for a little kick
• Optional melted butter or bacon grease 1 to 2 tablespoons if sausage is very lean

How to Make this

1. Preheat oven to 450°F and line a baking sheet with parchment paper. Whisk together 2 1/2 cups all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt in a bowl.

2. Cut 1/2 cup (8 tablespoons) cold unsalted butter into pieces and work into the flour with a pastry cutter or your fingers until pieces are about pea sized. don’t overwork it, you want little lumps for flaky layers.

3. Pour in 1 cup buttermilk and stir just until the dough holds together; if it looks dry add a splash more buttermilk. Turn dough onto a lightly floured surface and fold a few times, then pat or roll to about 1 inch thick.

4. Use a 2 1/2 inch biscuit cutter or a glass to cut rounds, press straight down without twisting, reroll scraps gently and cut more. Place biscuits close together on the sheet for taller sides.

5. Bake 12 to 15 minutes until golden on top. if you want extra richness brush with a little melted butter when they come out, or brush with bacon grease for extra flavor.

6. While biscuits bake, brown 1 pound ground breakfast sausage in a large skillet over medium heat, breaking it into small pieces. Cook until no pink remains and some bits are nicely browned.

7. If there is a lot of fat, drain off all but about 1 to 2 tablespoons; if your sausage is very lean add 1 to 2 tablespoons melted butter or bacon grease to the pan. Sprinkle 1/4 cup all purpose flour over the sausage and stir well, cooking 1 to 2 minutes to remove the raw flour taste.

8. Gradually pour in 3 cups whole milk while stirring or whisking, bring to a simmer and let it thicken, add more milk (up to about 4 cups total) if you want a thinner gravy. Keep stirring so it doesn’t scorch.

9. Season the gravy with 1 teaspoon freshly ground black pepper and salt to taste, and add an optional pinch of cayenne or a few drops of hot sauce if you like heat. Simmer a couple minutes until the gravy is creamy and coats the back of a spoon.

10. Split the warm biscuits, pile on sausage gravy, and serve immediately. Leftovers reheat gently on the stove with a splash of milk to loosen. Enjoy this classic Southern comfort meal.

Equipment Needed

1. Oven and oven mitts
2. Baking sheet lined with parchment paper
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk and pastry cutter (or use your fingers)
6. Lightly floured surface and rolling pin (or just your hands)
7. 2 1/2 inch biscuit cutter or a round glass
8. Large skillet and wooden spoon or spatula
9. Spoon or ladle for serving the gravy

FAQ

Classic Biscuits And Gravy Recipe Substitutions and Variations

• Buttermilk: 1) Stir 1 tbsp vinegar or lemon juice into 1 cup milk and let sit 5 min, 2) plain yogurt thinned with a little milk to pourable consistency, 3) kefir for tangy flavor — use same volume
• Unsalted butter (cold): 1) cold shortening for flakier biscuits, 2) cold grated frozen butter works if you’re in a hurry, 3) chilled bacon grease or lard for extra savory flavor (reduce added salt)
• Ground breakfast sausage: 1) ground pork plus 1 tsp sage and 1/2 tsp fennel or 2 tsp maple syrup for sweetness, 2) ground turkey or chicken seasoned with 1 tsp salt, 1/2 tsp pepper and a pinch of cayenne, 3) vegetarian sausage crumble or tempeh bacon for meatless option
• Whole milk for gravy: 1) half-and-half for richer, thicker gravy, 2) evaporated milk diluted with equal water for creamy texture, 3) unsweetened soy or oat milk for dairy-free option (may be less thick)

Pro Tips

1) Keep the butter ice cold and work fast. Little pea sized bits in the dough = flaky layers. If the kitchen is warm, stick the mixed dough in the fridge for 10 minutes before cutting. You’ll get taller, flakier biscuits, promise.

2) Don’t twist the cutter when you cut the biscuits, press straight down. Twisting seals the edges and makes them tough. Also place the rounds close together on the sheet so they rise up, not out.

3) When making the gravy, temper the milk slowly and whisk constantly so it doesn’t scorch or clump. If it gets too thick add milk a splash at a time until you like the texture. Also taste for salt only at the end since the sausage can be pretty salty.

4) If your sausage is very lean add a tablespoon or two of butter or bacon grease, but if it’s greasy drain most of it first. Extra fat = better flavor, too much = greasy mess, so aim for about 1 to 2 tablespoons left in the pan.