Easy Homemade Biscuits & Sausage Gravy From Scratch

If you’re searching for a warm, hearty breakfast that hits the spot every time, this homemade biscuits and sausage gravy recipe is it.

A Southern classic, this dish features fluffy, buttery biscuits smothered in a rich and creamy sausage gravy that’s bursting with flavor.

Whether you’re hosting brunch or just want a cozy start to your morning, this easy biscuits and gravy recipe will become a staple in your kitchen.

Made with simple pantry staples, it’s the perfect make-ahead meal or weekend indulgence. Plus, it’s a crowd-pleaser that’s easy to double for a larger gathering.

If you’ve never made biscuits and gravy from scratch, don’t worry—we’ve got you covered with clear steps and tips for the flakiest biscuits and smoothest gravy.

There’s nothing quite as comforting as a plate of homemade biscuits and sausage gravy on a lazy weekend morning.

This classic Southern breakfast staple combines flaky, buttery biscuits with rich, peppery gravy studded with savory sausage crumbles.

It’s the kind of meal that warms you from the inside out and brings back memories of family gatherings around the kitchen table.

Making this dish from scratch might seem intimidating at first, but the process is surprisingly simple and the results are infinitely better than any store-bought version.

The secret lies in the quality of your ingredients and taking your time with each component, allowing the flavors to develop and meld together perfectly.

With just a few basic pantry staples and some fresh ingredients, you’ll be able to create a restaurant-worthy breakfast that will have everyone coming back for seconds.

Ingredients

For the Homemade Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 3/4 cup cold buttermilk (plus more for brushing)

For the Sausage Gravy:

• 1 pound breakfast sausage
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk (warm)
• 1/2 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (freshly ground)
• Optional: pinch of crushed red pepper flakes for heat

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2: Make the Biscuit Dough

1. Mix Dry Ingredients
   In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cut in the Butter
   Add cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Add the Buttermilk
   Pour in the cold buttermilk. Gently stir until just combined—don’t overmix or the biscuits will be tough.
4. Knead and Shape
   Turn the dough out onto a lightly floured surface. Gently knead 3–4 times, then pat it into a 1-inch thick rectangle.
5. Cut the Biscuits
   Use a biscuit cutter or glass to cut out 6–8 biscuits. Re-roll scraps gently as needed.
6. Bake the Biscuits
   Place biscuits on the baking sheet, touching slightly for soft sides. Brush tops with extra buttermilk.
   Bake for 12–15 minutes or until golden brown.

Step 3: Make the Sausage Gravy

1. Brown the Sausage
   In a large skillet over medium heat, cook the sausage, breaking it into crumbles. Cook until browned and no longer pink (about 6–8 minutes).
2. Add the Flour
   Sprinkle flour evenly over the cooked sausage. Stir and cook for 1–2 minutes, allowing the flour to absorb the fat.
3. Add the Milk Slowly
   Gradually pour in the warm milk, stirring constantly to avoid lumps. Continue cooking and stirring until the gravy thickens—about 5–7 minutes.
4. Season to Taste
   Add salt, black pepper, and optional red pepper flakes. Taste and adjust seasonings if needed.

Step 4: Serve and Enjoy

• Split warm biscuits in half and ladle generous spoonfuls of sausage gravy over the top.
• Garnish with chopped parsley or a dash of hot sauce for extra flavor.

Cooking Time & Servings

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4–6 servings
• Difficulty Level: Easy

Pro Tips for Perfect Biscuits & Gravy

1. Use Cold Butter
   Cold butter creates flaky layers in biscuits. Cube and chill it before cutting into the flour.
2. Don’t Overmix the Dough
   Mix just until combined. Overworking the dough makes biscuits tough instead of tender.
3. Buttermilk Matters
   Buttermilk adds flavor and helps the biscuits rise. No buttermilk? Mix 1 tbsp vinegar or lemon juice with 1 cup milk and let sit for 5 minutes.
4. Keep Your Hands Off!
   When cutting biscuits, avoid twisting the cutter—it seals the edges and stops them from rising tall.
5. Gravy Too Thick?
   Add a splash of milk a little at a time while stirring to thin it to your liking.
6. Gravy Too Thin?
   Let it simmer uncovered for a few more minutes while stirring—it’ll thicken naturally.
7. Season the Gravy Last
   Some sausage is salty or spicy—taste the gravy before adding extra salt or pepper.

Storage & Reheating Tips

1. Store Separately for Best Results
Keep leftover biscuits and sausage gravy in separate airtight containers in the fridge.

• Biscuits: Store at room temperature for 1–2 days, or refrigerate for up to 5 days.
• Gravy: Refrigerate for up to 4 days.

2. Reheating Instructions

• Biscuits: Wrap in foil and warm in a 300°F oven for 5–7 minutes.
• Gravy: Reheat gently in a saucepan over medium-low heat. Add a splash of milk to loosen if it’s too thick.

3. Freezing Tips

• Freeze biscuits: After baking and cooling, freeze in a zip-top bag for up to 2 months.
• Freeze gravy: Place cooled gravy in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge and reheat with added milk.

Recipe Variations to Try

1. Spicy Sausage Gravy
Add a pinch of red pepper flakes or use hot breakfast sausage for a little kick.

2. Mushroom Gravy (Vegetarian)
Swap sausage for finely chopped mushrooms and add soy sauce or Worcestershire for umami flavor.

3. Cheddar Biscuits
Mix shredded sharp cheddar into the biscuit dough for a cheesy twist.

4. Herb Biscuits
Add chopped chives, parsley, or rosemary to the biscuit dough for an herby flair.

5. Gluten-Free Version
Use a 1:1 gluten-free flour blend for both the biscuits and gravy.

Nutritional Benefits of Homemade Biscuits & Sausage Gravy

While this dish is a classic comfort food, making it at home allows you to control the ingredients and boost its nutritional value. Here’s how:

1. High in Protein

The breakfast sausage provides a solid source of protein—essential for muscle repair and sustained energy throughout the day.

2. Rich in Calcium

The milk and buttermilk used in both the gravy and biscuits offer a good amount of calcium, which supports bone health and nerve function.

3. Energy-Boosting Carbohydrates

The biscuits offer a comforting dose of carbs that help fuel your body, especially useful for active mornings.

4. Customizable for Healthier Versions

Make small swaps like:

• Turkey or chicken sausage for less fat
• Low-fat milk to reduce calories
• Whole wheat flour for added fiber and nutrients
• Add sautéed vegetables like spinach or mushrooms to the gravy for extra vitamins

FAQs on the Easy Homemade Biscuits and Sausage Gravy

1. Can I make the biscuits ahead of time?

Yes! You can make and bake the biscuits up to 2 days in advance. Store them in an airtight container and reheat in the oven before serving.

2. Can I use a different type of sausage?

Absolutely. You can use turkey sausage, chicken sausage, or even plant-based sausage alternatives. Just adjust seasoning based on the sausage’s flavor.

3. What if I don’t have buttermilk?

No problem. Mix 1 tablespoon of lemon juice or vinegar with 3/4 cup of milk. Let it sit for 5 minutes, and you’ve got a perfect buttermilk substitute.

4. How do I thicken sausage gravy?

If your gravy is too thin, let it simmer longer while stirring. You can also make a quick slurry with 1 tsp of flour and 2 tbsp of milk, then stir it in.

5. Can I freeze biscuits and gravy?

Yes. Freeze baked biscuits separately and store gravy in a freezer-safe container. Thaw in the fridge and reheat gently on the stovetop.

6. What’s the best way to reheat leftovers?

Warm the biscuits in the oven at 300°F for 5–7 minutes. Reheat the gravy in a saucepan over medium-low heat with a splash of milk to loosen it up.