Buttermilk Biscuits with Sausage Gravy

Buttermilk Biscuits with Sausage Gravy

Although it’s one of my all-time favorite places for breakfast food, I typically don’t get the opportunity to eat at Cracker Barrel more than a couple of times a year. My taste buds and my hips are arguing over whether that’s a good thing or a bad thing. One thing is for sure – after eating there, I crave biscuits like mad. Not long after a mid-summer stop there last year, I leapt into the kitchen and whipped up Cheddar, Jalapeño & Chive Biscuits. Not a week removed from my last visit there, I had biscuits on the brain again. Not just biscuits, though… I couldn’t get sausage gravy out of my head. So, I made it happen. There was no way around it!

Buttermilk Biscuits with Sausage Gravy

I used my favorite buttermilk biscuit recipe and an amped-up version of the sawmill gravy I made to go along with chicken-fried steak last year. The sausage gravy I made for these biscuits has a lot more sausage, is spiced up with some pepper and seasoned salt, and makes a much larger amount. Perfect for breakfast guests!

Buttermilk Biscuits with Sausage Gravy

Take the fluffy biscuits, split them in two, then top with the heavenly sausage gravy.

Buttermilk Biscuits with Sausage Gravy

The result? One of the best breakfasts I’ve ever made. It’s the stuff of dreams. If my hips wouldn’t put up a fight, I’d eat this for breakfast every day!

Buttermilk Biscuits with Sausage Gravy

One year ago: Crab Cakes with Rémoulade Sauce and Coconut Cream Pie
Two years ago: Fresh Strawberry Pie
Three years ago: Dark Chocolate Cupcakes with Peanut Butter Frosting
Four years ago: Sweet and Sour Chicken
Five years ago: Fresh Strawberry Tart

Biscuits with Sausage Gravy

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Fluffy buttermilk biscuits are smothered in creamy sausage gravy.


For the Biscuits:
1 cup all-purpose flour
1 cup cake flour
1 teaspoon granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, chilled, cut into small pieces
¾ cup buttermilk

For the Sausage Gravy:

1 pound breakfast sausage
⅓ cup all-purpose flour
4 cups whole milk
2 teaspoons black pepper
½ teaspoon seasoned salt


1. Make the Biscuits: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat (do not grease your baking sheet).

2. Place the flours, sugar, baking powder, baking soda and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together or process with six pulses.

3. If making by hand, use a pastry blender or your fingertips to quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, distribute the butter evenly over the dry ingredients. Cover and process with twelve pulses.

4. If making by hand, stir in the buttermilk with a rubber spatula or fork until the mixture forms a soft, slightly sticky ball. If using a food processor, remove the cover and pour the buttermilk evenly over the dough. Process until the dough gathers into moist clumps, about eight pulses.

5. Transfer the dough to a lightly floured surface and quickly form into a rough ball. Be careful not to overmix. Pat the dough into a ¾-inch-thick circle. Cut out the dough rounds with a 2-inch biscuit cutter. Push together the remaining pieces of dough, again pat into a ¾-inch-thick circle, and cut out several more dough rounds. Discard the remaining scraps. Place the biscuits on the prepared baking sheet.

6. Bake until the biscuit tops are light brown, 10 to 12 minutes. Remove baking sheet to a wire cooling rack while the sausage gravy is prepared.

7. Make the Sausage Gravy: Cook the sausage in a large skillet over medium-high heat until no longer pink, crumbling it into bite-size pieces as it cooks.

8. Reduce the heat to medium and sprinkle half of the flour over the sausage, stirring to dissolve it. Add the rest of the flour and again stir for about 1 minute, until all of the flour has been dissolved.

9. Slowly pour in the milk, stirring constantly as it is added. Cook the gravy, stirring frequently, until it begins to thicken (10 to 15 minutes). Season the gravy with the black pepper and seasoned salt and continue to cook until it is very thick. Spoon the gravy over the buttermilk biscuits to serve. Leftover gravy can be stored in an airtight container in the refrigerator. If it is too thick when reheated, simply add a splash or two of milk to thin it out a bit.

(Sausage Gravy from The Pioneer Woman)


41 Responses to “Buttermilk Biscuits with Sausage Gravy”

  1. Pamela @ Brooklyn Farm Girl on June 12, 2013 at 1:34 am

    This looks so great, I’d even like this for dinner! I have never had proper biscuits with gravy, but I want to try!


  2. Chung-Ah | Damn Delicious on June 12, 2013 at 2:00 am

    I could have this for breakfast, lunch and dinner!


  3. Renee @ Awesome on $20 on June 12, 2013 at 2:01 am

    I love biscuits and gravy, but when you tell British people that’s what you want for breakfast, they look at you like you’re crazy. They think you want cookies with brown gravy. I’ve managed to convince my English husband of their unbelievable greatness. I look forward to trying this recipe. Scones with sausage sauce. 😉


  4. Linda on June 12, 2013 at 3:19 am

    Sure looks good. I know how much fat is in sausage and afraid I would want to drain the fat. I read PW and know she is not worried about health problems. I make SOS and may have to add some oil with lean meat and use skim milk. Have never tried making biscuits. Think I had breakfast at lunch time the last time I ate at Cracker Barrel. Had never tried grits and did not like those.


  5. Jamie @lifelovelemons on June 12, 2013 at 7:04 am

    YUM!. I dream about biscuits and gravy, I really do.


  6. Holly @ EatGreatBEGreat on June 12, 2013 at 7:17 am

    Mmmmm…biscuits and gravy…the perfect comfort food! 🙂


  7. marie @ little kitchie on June 12, 2013 at 7:58 am

    ultimate comfort breakfast! look SO darn good!!


  8. Laura @ Laura's Sweet Spot! on June 12, 2013 at 8:11 am

    I’m from upstate NY and even I can appreciate how delicious Biscuits and Sausage Gravy are!


  9. Tracey on June 12, 2013 at 8:22 am

    Would you believe I’ve never eaten at Cracker Barrel? I’ve also never had biscuits and gravy – but I’ll be remedying that at home very soon. These look awesome 🙂


  10. Prudence Blank on June 12, 2013 at 8:28 am

    While I’ve subscribed for quite a while…I’m pretty new to your daily emails… I just have to say… and I’m being honest here…. that I think I may have been on my Facebook page when maybe one of your recipes might have been shared. I think I probably thought it looked good, and then clicked on it to get the recipe. I probably subscribed, just because that’s what I do… and then went ahead and ignored and deleted all of the emails after that. That’s me. I admit it. I’m a subscriber and a deleter. 🙂 ~~BUT~~ One day…we were at our cabin, and one of your emails came through. It was actually a Friday, so it was just one of your cute little “Friday Things”…I was going to skip over it, and delete. Again, because that’s me, but as I started reading, I thought…this girl is adorable. I like her… 🙂 I love your little stories that you send out with the recipes, and on Fridays. I can’t wait to get to my desk at work in the morning to see what recipe you’re sharing today. I can’t wait to read your cute little “Friday Things” email. I enjoy your emails.. thank you for catching my eye, and for sharing your recipes and your life with us. Whether you realize it or not… you make people happy.

    Food is definitely delicious, but the heart and soul that go into it, is what makes it pleasure. You, my friend, put the pleasure into food.

    Oh, and the biscuits and sausage gravy look scrumptious. I’ll be trying them for sure!!


    • Michelle on June 13th, 2013 at 10:20 am

      Thank you so much for the incredibly sweet comment! It’s much appreciated.


  11. Tieghan on June 12, 2013 at 8:31 am

    Umm… just awesome!


  12. Nancy P.@thebittersideofsweet on June 12, 2013 at 8:55 am

    My step used to make a version of this when I was a kid. It is one of theist requested breakfast recipes when we all visit our moms. Looks great!!


  13. Vicki on June 12, 2013 at 9:26 am

    Are you crazy…. Never throw out biscuits dough scraps… When I was a child my mother would push the scraps together to make another biscuit. That was the biscuit I chose… pull little pieces and dip in butter or jelly. One of the best memories…


    • Kate on June 12th, 2013 at 10:46 am

      OMG Vicki I’m right there with you – I make biscuits and gravy all the time and I have to say I widened my eyes when I read “discard the scraps” I mean – never!!! I too love that cute scrap biscuit – my 6 kids fight over who gets it every time LOL. BTW if you love bacon – add a little bacon fat to your pan when you saute your sausage – actually contrary to one of the other posts – sausage doesn’t render that much fat – I always pull out my bacon saver and add a dollop or two to the pan, gives the gravy an extra flavor that is awesome! just saying. . .


  14. Karen on June 12, 2013 at 10:30 am

    Can I use regular sausage instead of breakfast sausage? I’m having such a hard time finding fresh breakfast sausage. Which one did you use?


    • Michelle on June 13th, 2013 at 10:24 am

      Hi Karen, You can if you’d like. I used Jimmy Dean’s original breakfast sausage.


  15. Jessica on June 12, 2013 at 10:43 am

    I’m from Kansas and grew up on good, homestyle meals just like this one! I think it’s just CRAZY when people have never had biscuits and gravy! It may sound like a weird combination, but it is a truly delicious meal. Thank you for including a recipe that is near and dear to my heart and reminds me of my family. Now everyone can be exposed to biscuits and gravy :]


  16. Leah | So, How's It Taste? on June 12, 2013 at 10:56 am

    These are calling my name!


  17. Ashley @ Wishes and Dishes on June 12, 2013 at 12:18 pm

    I’ve had biscuits on the brain lately, too!! I just posted buttermilk biscuits on my page yesterday! I had the best ones ever when I was in Georgia and needed to recreate them. Yours look awesome!


  18. Vicki on June 12, 2013 at 12:33 pm

    OMG…I was just thinking of biscuits and gravy last night AND this morning….thinking I would have to check and see if you had a good recipe…wow, you never let me down! My family loves Cracker Barrel biscuits and gravy too so around my house it is a favorite! Cannot wait to try this yummy looking recipe…thanks!


  19. nessa on June 12, 2013 at 6:20 pm



  20. Marcie on June 12, 2013 at 7:18 pm

    I’ve never had sausage gravy, but I love sausage and buttermilk biscuits. I don’t see how these could lose. That gravy looks so rich and creamy!


  21. Kristi on June 12, 2013 at 8:41 pm

    My Dad loves biscuits and gravy, and I enjoy it now that I gave it a taste. I will have to surprise my parents one day and invite them over for breakfast.


  22. Marcia on June 12, 2013 at 11:09 pm

    I make sausage and gravy about once every 4-5 weeks for my family with grits on the side. Everyone loves it! I want to try this recipe, thanks!


  23. Katrina @ In Katrina's Kitchen on June 13, 2013 at 12:32 pm

    My husband’s favorite breakfast. Your pictures are making me hungry!


  24. Moira on June 13, 2013 at 1:37 pm

    I have always had such a sweet tooth at breakfast that I had never tried Biscuits and Gravy until last year I think…I had no idea what I was missing out on! This looks like a great version. YUM.


  25. Betsy @JavaCupcake on June 16, 2013 at 5:28 am

    I’ve never made sausage gravy from scratch before, but my hubby loves it. So, for Father’s Day I made this for him! HE LOVED IT – even went back for seconds! Thanks for an easy to follow, delicious recipe! <3



  26. Jocelyn on June 16, 2013 at 6:36 pm

    I made this for my husband for our Father’s Day brunch, and he loved it! The biscuits were exceptional, and will now be my “go-to” biscuit recipe. The only small change I made in the gravy was to decrease the pepper in it to 1 tsp., which was plenty spicy for us. Thanks so much!


  27. Kevin (Closet Cooking) on June 18, 2013 at 3:17 pm

    What a tasty breakfast!


  28. Emily @ Pie with Sparkles on June 25, 2013 at 11:30 am

    I’m going to preface this with the fact that I really dislike white gravy. As a Canadian, I just don’t “get” it. I chalk it up to being a Southern thing and usually just move on. 😉 But biscuits with sausage gravy is the boyfriend’s favorite breakfast food, so I made it for him for his birthday this weekend! Your timing on this recipe couldn’t have worked out better, and he absolutely loved it! The one change I made was using bourbon-smoked salt and a dash of Old Bay because I didn’t have any seasoned salt. (I also made a batch of biscuits using the leftover whey from making homemade mozzarella to make sure we’d have enough to eat with jam too!) Thanks! 🙂


  29. Meri-Jac. Christopherson on July 11, 2013 at 7:40 pm

    Love, love, love biscuits and gravy. I find that the frozen Pillsbury Buttermilk Grands are pretty tasty and faster than homemade . I use the Jimmy Dean sage sausage, 12 oz package, thawed, cooked till no longer pink. I add the flour all at once and stir until it is absorbed and browned, about 2-3 minutes. Then, since it is cream gravy I use real cream or half and half. Use enough til your gravy is as thick as you like. I also add black pepper, a little salt to taste and about a teaspoon of sage. This is made only as a special breakfast for my hubs or house guests . It is always loved. Yes, I know abou calories and cholesterol but if one is careful in other areas this is an awesome breakfast. You can also use a little milk to thin down the gravy but the cream is what really makes this special!


  30. Sue on July 25, 2013 at 3:49 pm

    OMG!!! throw the season salt in the garbage!!!!


  31. Margaret Anne @ Natural Chow on December 9, 2013 at 8:13 am

    Yup, making these…right now! Thanks for the great recipe. 😀


  32. Vicki on December 15, 2013 at 11:50 am

    This morning my family shoveled snow and then we came in to warm up….I whipped up this biscuit and sausage gravy recipe….wow, what a great and basically simple recipe! So yummy…and the best part was…everyone loved it! Thanks!


  33. Audrey Huggins on January 15, 2014 at 10:43 am

    May I use a KitchenAid to blend the ingredients? If so, at what speed and blade? Am new to your blog and appreciate the non pretentiousness of your recipes. Keep up the good work!
    P.S. I am going to make your Magic/7-Layer bars this evening;)


    • Michelle on January 15th, 2014 at 3:11 pm

      Hi Audrey, I would not recommend using a Kitchen Aid in this instance. Biscuit dough responds the best when it is handled as little as possible, using the mixer could result in tough biscuits, not light and fluffy. Welcome to the site, I’m glad you’re enjoying it! 🙂


  34. Mary Wagner on July 23, 2014 at 2:57 pm

    Ive been using Jimmy Deans sage sausage for years.. I also use sage in the gravy. I
    Make plenty of gravy and always taste to make sure my gravy is tasty no matter what
    Meat I serve. So, whenever you make gravy taste it before serving, you may be surprised.


  35. Bursa Satılık Arsa on November 14, 2014 at 9:19 am

    This morning my family shoveled snow and then we came in to warm up….I whipped up this biscuit and sausage gravy recipe….wow, what a great and basically simple recipe! So yummy…and the best part was


  36. Phyllis Patterson on May 18, 2015 at 8:28 am

    I just love the pioneer women. Love her recipes. Can’t wait to try these recipes!


  37. food recipe on July 5, 2015 at 10:25 pm

    Your biscuits are totally how we make Irish buttermilk scones only we serve them with lashings of butter. Or with cream and Jam with a hot Cuppa…divine. Serving them with gravy is a strange concept to me but I wouldn’t mind trying. Thanks 🙂


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)