Southern-Style Biscuits and Gravy
This southern breakfast classic, biscuits and gravy, is made completely from scratch. Creamy sausage gravy smothers sky-high buttermilk biscuits for a stick-to-your-ribs recipe you’ll want to eat every morning! With pantry staple ingredients and easy to follow steps you can have this on your breakfast plate in no time!
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. No matter when I go, after eating there, I crave biscuits like mad.
After one visit in particular I had biscuits on the brain. Not just biscuits, though… I couldn’t get sausage gravy out of my head. So, I made it happen!
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. 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 extra breakfast guests!
The result? One of the best breakfasts I’ve ever made.
What is Biscuits and Gravy?
If you have never had the pleasure of trying this southern comfort food it’s high time I make you acquainted. Tender, flaky biscuits are smothered in a sausage-studded cream gravy for the ultimate comfort food recipe. It is truly the stuff of dreams!
Is Biscuits and Gravy a Southern thing?
This hearty dish originated in the south in the 1800s but has gained wide-spread popularity over time. It’s a staple at most breakfast and brunch restaurants and for good reason. For starters, who doesn’t love a good buttery biscuit? And… Sausage gravy. Need I say more??
How to Make Buttermilk Biscuits and Gravy
Let’s break down how to make this stick to your ribs breakfast recipe into two main parts, the biscuits, and the sausage gravy.
Ingredients for Biscuits
While these sky-high biscuits are quick and easy to make, there is a fine line between the golden, flaky beauty you are looking for and a hockey puck. To get the former, start with these ingredients.
- Flour- All-purpose flour is what we use.
- Baking Powder – A biscuit staple, this helps give that gorgeous rise to beautiful biscuits.
- Salt + Sugar – I think we can all agree these two ingredients add some much-needed flavor to biscuits.
- Butter – Chilled, unsalted butter is the key to getting those flaky layers.
- Buttermilk – Used as a binding agent, and it gives amazing texture for the most tender biscuits.
How to Make Buttermilk Biscuits
- Preheat the oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat – do not grease your baking sheet.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- Use a pastry blender or your fingertips to quickly cut the butter into the flour mixture until it resembles a coarse meal with slightly larger butter lumps.
- Stir in the buttermilk using a rubber spatula or fork, until the mixture forms a soft, slightly sticky ball.
- Transfer the dough to a lightly floured surface and quickly form into a rough square. Be careful not to over mix.
- Pat dough into 1-inch thick rectangle. Fold the dough letter-style into thirds, then lightly pat the dough back out into another 1-inch rectangle. Try to handle the dough as quickly and lightly as possible. Repeat the folding 2 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.
- Cut the biscuits using a 2½-inch round cutter, pushing straight down (do not twist!). Pat and roll scraps for more biscuits.
- Place biscuits on the prepared baking sheet, brush with butter, and bake until the tops are light brown, 10 to 15 minutes.
Ingredients for creamy sausage gravy
Now for the crave-inducing sausage gravy! You’ll need just 5 ingredients to make this comfort dish.
- Breakfast Sausage – Can’t make sausage gravy without sausage. Breakfast sausage is the perfect balance of spiced and sweet that won’t overpower your gravy.
- Flour – Mixed with the fat released by the sausage the flour makes the roux that gives you the creamiest gravy.
- Milk – I use whole milk in this recipe to keep it extra rich and creamy.
- Seasoned Salt + Pepper – Flavor, flavor, flavor!
How to Make the Sausage Gravy
- Cook the sausage in a large skillet over medium-high heat until no longer pink. Crumble the sausage as it cooks into bite-sized pieces.
- 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 stir for about 1 minute, until all of the flour dissolved.
- Slowly pour in the milk, stirring constantly. Cook the gravy, stirring frequently until it begins to thicken, about 10-15 minutes.
- Season the gravy with black pepper and seasoned salt and continue to cook until it is very thick.
- Take the fluffy biscuits, split them in two, then spoon the heavenly sausage gravy on top to serve.
Best Biscuit for the Job
Usually, I serve up this mouth-watering sausage gravy with my favorite buttermilk biscuit recipe but you truly can’t go wrong topping this gravy on any of these other flaky biscuit recipes:
Storing, freezing, and reheating instructions
While there is nothing quite like the fresh thing you can easily make the biscuits in advance and store any leftover gravy to be reheated for another time.
- Storing Baked Biscuits: Cool biscuits entirely before storing them in an airtight container for up to 2 days.
- Reheating Biscuits: For that fresh-from-the-oven taste and texture, I recommend reheating in a 350°F oven (a toaster oven is perfect for this, too!) for about 5 minutes. Perfection.
- Freezing Biscuit Dough: Prepare the dough and cut out the biscuits, then place on a parchment-lined baking sheet, cover with plastic wrap, and place in the freezer. Once completely frozen, place the biscuits in a freezer-safe bag and keep them in the freezer for up to 3 months.
- Storing Leftover Gravy: Store in an airtight container in the refrigerator for about 4 days.
- Freeze Sausage Gravy: If you’re not going to eat all of the gravy, allow it to cool before storing it in a freezer-safe container for up to 3 months. Move to the refrigerator and allow to thaw overnight before using.
- Reheat Leftover Gravy: On the stove, heat the gravy over medium-low heat, stirring occasionally. Add a splash of milk as needed to loosen up the gravy.
Serve this with your Biscuits and Gravy
Turn your biscuits and gravy into a full-on weekend brunch by adding one or all of these tasty recipes to the table:
- Challah French Toast
- Herbed-Baked Eggs
- Perfect Oven Baked Bacon
- Quiche Lorraine
- Cheesy Sausage Spinach Breakfast Casserole
Buttermilk Biscuits and Gravy
Keep your belly full all morning long with this buttermilk biscuits and gravy recipe. From the creamy sausage gravy to the flaky buttermilk biscuits, every bite will have you coming back for more. If my hips wouldn’t put up a fight, I’d eat this for breakfast every day!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Biscuits and Gravy
For the Biscuits:
- 2½ cups (300 g) all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ cup (113 g) unsalted butter, chilled, cut into 1/4-inch cubes
- 1 cup (240 ml) buttermilk, cold
- ¼ cup unsalted butter, melted, for brushing
For the Sausage Gravy:
- 1 pound (454 g) breakfast sausage
- ⅓ cup (40 g) all-purpose flour
- 4 cups (960 ml) whole milk
- 2 teaspoons black pepper
- ½ teaspoon (0.5 teaspoon) seasoned salt
- Make the Biscuits: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Using a pastry blender (or two knives or your fingertips), quickly cut the butter into the flour mixture until the mixture resembles coarse meal with a few slightly larger butter lumps.
- Using a rubber spatula or fork, stir in the buttermilk until the mixture forms a soft, slightly sticky ball.
- Transfer the dough to a lightly floured surface and quickly form into a rough square. Be careful not to overmix. Pat the dough into a 1-inch-thick rectangle. Fold the dough letter-style into thirds, then lightly pat the dough back out into another 1-inch rectangle. Try to handle the dough as quickly and lightly as possible. Repeat the folding 2 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.
- Using a 2½-inch round biscuit or cookie cutter, cut out the dough rounds and place on the prepared baking sheet. Pat and roll the remaining scraps to cut out more rounds. Brush with the melted butter and bake until the biscuit tops are light golden brown, 10 to 15 minutes.
- 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.
- 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.
- 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.
- Storing Baked Biscuits: Cool biscuits entirely before storing in an airtight container up to 2 days.
- Reheating Biscuits: For that fresh-from-the-oven taste and texture, I recommend reheating in a 350°F oven (a toaster oven is perfect for this, too!) for about 5 minutes. Perfection.
- Freezing Biscuit Dough: Prepare the dough and cut out the biscuits, then place on a parchment-lined baking sheet, cover with plastic wrap and place in the freezer. Once completely frozen, place the biscuits in a freezer safe bag and keep in the freezer for up to 3 months.
- Store leftover gravy in an airtight container in the refrigerator for about 4 days.
- Freeze Sausage Gravy: If you're not going to eat all of the gravy allow to cool before storing in a freezer-safe container up to 3 months. Move to refrigerator and allow to thaw overnight before using.
- Reheat Leftover Gravy: On the stove, heat the gravy over medium heat, cook gravy, stirring occasionally. Add a splash of milk as needed to loosen up the gravy.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Lauren Grant.
Can you use chorizo sausage for this recipe?
Oh how I love biscuits with sausage gravy! It is like a taste from home and a must have on Thanksgiving and Christmas morning. Thank you for sharing your recipe!
Delicious! Wonderful fluffy biscuits paired with a tasty sausage gravy make a great breakfast! Thanks for the great recipe!
They look perfect
Sausage gravy seems to some up most in these recipes. Is there a reason Bacon Gravy isn’t made or have you never heard of Bacon Gravy?
I’ve never heard of bacon gravy!
What’s not to love about a good biscuit😊
I’ve been making this buttermilk biscuits and sausage gravy every Sunday morning for 1 1/2 years. One bite & my husband and son were hooked. So much so that starting around Wednesday evening you’ll hear one of them yell out “Biscuits!” & then you hear the other yell “Gravy!” lol Our daughter moved back home to finish her degree locally and thought they were crazy until that weekend.
These biscuits and gravy got a reputation at my husband’s job (electricians) and for about 3 or 4 months we had 3 co-workers coming over for breakfast on Sunday. I was having to triple the recipe so I could have enough biscuits. These guys could eat!
One Sunday I was 2Tbls short of unsalted butter and used 2 Tbls of salted butter along with the 6 Tbls of unsalted butter and I’ve been doing it ever since. Another thing is I always seem to need to add an extra splash or 2 of buttermilk. The gravy I stick to your recipe.
Thank you for posting these recipes because they’re so delicious!
So happy to see a real sausage gravy recipe (lineage is NC and VA)… When I see sausage gravy with onions, bell peppers, etc… EWWWW.
I have a suggestion for really good biscuits if you’re in a hurry – King Arthur Two-Ingredient Biscuits – they’re fab!
Thanks for the King Arthur 2 ingredient biscuit suggestion. I’m looking it up right now 😁
Thank you for teaching me how to make country gravy from scratch that comes out perfect every single time! This recipe is so simple and tastes delicious. My husband and son look forward to the weekends, not for the days off but for biscuits and gravy. Lol I aided to always use the gravy packets from the store and it was fine but nothing fabulous. I decided to secretly try out your recipe and the guys couldn’t stop raving about it. Woohoo! The next weekend my husband came in to see what I was doing and to be honest he was a little nervous when I didn’t remove the sausage before adding the flour and the 4 cups of milk and the use of seasoning salt. Lol I reassured him it was the same recipe and that was all he needed.
I have a Biscuit recipe I’ve been tweaking for 6 years that came from my grandma’s bread cookbook. So I didn’t even try your biscuits.
BUT, I usually used packaged gravy because it is fast and easy.
I cannot tell you how HAPPY I am to have found your recipe!
It is fast and easy… perfectly timed out w my biscuits. Didn’t require anything except a 2nd skillet because I start my sausage in the oven. I added about 3 tbsp of bacon grease as needed to absorb the flour.
My husband was licking his chops. And, it does make a good quantity of gravy so you’ll want to save it.
THANK YOU FOR SHARING YOUR FANTASTICALLY EASY AND DELICIOUS GRAVY RECIPE!
Try a little ground red pepper
It’s a southern thing
Not to much, you don’t want it hot just a little zing
I also like biscuits and gravy but with hot sauce in the gravy. 😋
I have made this recipe and it was delish! I did add to mine though. I added 2 tbsp of butter before I added the flour and after i added the milk i added 2 tbsp of powdered chicken boullion. It was sooo good. A must try.
I was taught to make sausage gravy basically the same way. Although one time while staying at my aunts house my mom saw that she added a couple slices of American cheese to her gravy. From then on that is how my mom made her gravy and I also make it that way. The cheese doesn’t over power it but just give it that good taste. I also season with a little Accent. I know OMG MSG, but sorry I like the flavor.
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 :-)
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
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.
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;)
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! :)
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!
Yup, making these…right now! Thanks for the great recipe. :D
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!
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! :)
What a tasty breakfast!
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!
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
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.
My husband’s favorite breakfast. Your pictures are making me hungry!
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!
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.
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!
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!
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!
These are calling my name!
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 :]
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?
Hi Karen, You can if you’d like. I used Jimmy Dean’s original breakfast sausage.
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!!
Umm… just awesome!
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!!
Thank you so much for the incredibly sweet comment! It’s much appreciated.
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 :)
I’m from upstate NY and even I can appreciate how delicious Biscuits and Sausage Gravy are!
ultimate comfort breakfast! look SO darn good!!
Mmmmm…biscuits and gravy…the perfect comfort food! :-)
YUM!. I dream about biscuits and gravy, I really do.
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.
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. ;)
I could have this for breakfast, lunch and dinner!
This looks so great, I’d even like this for dinner! I have never had proper biscuits with gravy, but I want to try!