Oh, there’s just nothing like a plate piled high with warm, fluffy biscuits smothered in creamy, savory sausage gravy, is there? It’s pure comfort in every single bite. This classic biscuits and gravy recipe has been my weekend morning go-to for years – it’s the kind of meal that just makes everything feel right with the world. I remember my dad making this for us after camping trips when we were kids; the smell of the sausage and the warm biscuits coming out of the oven was the best welcome home. It’s surprisingly simple to whip up, meaning you can enjoy that amazing flavor without spending all day in the kitchen. Trust me, this recipe is a keeper!

Why You’ll Love This Biscuits and Gravy Recipe

Seriously, who can resist this? It’s the ultimate comfort food! Here’s why you’ll be making this biscuits and gravy recipe again and again:

Super Simple to Make: Even if you’re new to baking or making gravy, this recipe is totally foolproof. All the steps are straightforward, no fancy tricks needed!
Incredibly Delicious: Those fluffy biscuits paired with rich, savory sausage gravy? It’s a match made in breakfast heaven. Pure flavor explosion!
Hearty and Satisfying: This is the kind of meal that truly fills you up and keeps you going. Perfect for starting a busy day or for a comforting brunch.
Quick Enough for Weekends: While perfect for a lazy Sunday, it’s also fast enough that you can whip it up for a special Saturday morning treat without a huge time commitment.
Crowd-Pleaser Guaranteed: Whether it’s for family, friends, or a potluck, everyone adores a good plate of biscuits and gravy. It’s a classic for a reason!
Customizable: While this recipe is amazing as is, you can totally tweak it to your liking – more sausage, a little spicier, thinner gravy – it’s all up to you!

Ingredients for the Perfect Biscuits and Gravy Recipe

Alright, gather ’round, folks! To make the best darn biscuits and gravy you’ve ever tasted, you’ll need a few simple things. Think of these as your trusty sidekicks for breakfast greatness:

2 cups all-purpose flour (for those fluffy biscuits!)
1 heaping tablespoon baking powder (this is the magic for lift!)
1/2 teaspoon salt (to make all the flavors pop)
1/2 cup very cold unsalted butter (cut into little cubes, trust me on the cold part!) For extra easy biscuits, you can even check out this trick!
3/4 cup milk (cold again, please!)
1 pound breakfast sausage (your favorite kind works best)
1/4 cup all-purpose flour (this is for thickening the gravy)
2 cups milk (yep, more milk for the creamy gravy)
Salt and black pepper (to taste – this part is crucial!)

How to Make Biscuits and Gravy: Step-by-Step Instructions

Alright, let’s get cooking! This is where the magic happens. Don’t be intimidated, it’s really just a few simple steps to get you to that glorious plate of biscuits and gravy. We’ll tackle the biscuits first, get them in the oven, and then whip up that dreamy gravy. It’s a pretty efficient process, honestly!

Making the Fluffy Biscuits

First things first, let’s get our oven preheating to a nice hot 425°F (220°C). Grab a big bowl, and pretty much dump in your flour, baking powder, and salt. Give it a good whisk to combine everything. Now, for the butter – remember how I hammered home that ‘cold’ part? Toss those little cubed pieces in and get your hands in there (or use a pastry blender if you’re fancy!) and rub it all together until it looks like coarse breadcrumbs. Don’t overwork it! Gently stir in your cold milk until it *just* comes together into a shaggy dough. Seriously, just combined is the goal. Turn it out onto a floured surface and pat it into a rectangle about 3/4 inch thick. Fold it over, pat it down, and do that two more times. This layering is key! Pat it to about an inch thick and use a round cutter to make your biscuits. Place ’em on a baking sheet and into the oven they go for about 12-15 minutes, until they’re beautifully golden brown. If you ever want to try your hand at some crazy impressive dough, this homemade puff pastry is wild!

Crafting the Savory Sausage Gravy

While those biscuits are puffing up, let’s make the gravy. Get a large skillet nice and hot over medium heat. Toss in your pound of breakfast sausage and get to breaking it up with your spoon. Cook it until it’s all browned and yummy. Now, here’s a little trick: use a slotted spoon to scoop out the cooked sausage and set it aside, but LEAVE those flavorful drippings in the pan! Sprinkle the 1/4 cup of flour right into those drippings and stir it around for about a minute. This is making your roux, the base of the gravy. Slowly, and I mean *slowly*, whisk in the 2 cups of milk. Keep whisking constantly until it’s smooth. Let it simmer and thicken up – you’ll see it get nice and creamy. Once it’s the consistency you love (if it’s too thick, just add a splash more milk; if too thin, let it simmer a bit longer), toss that cooked sausage back into the pan. Give it a good stir and season generously with salt and pepper to your taste. Oh, and if you’re ever in need of a great brown gravy base without drippings, this recipe is a lifesaver!

Once the biscuits are out and golden, just spoon that luscious gravy right over the top. It’s that simple!

Tips for the Best Biscuits and Gravy

Okay, friends, let’s talk about making your biscuits and gravy absolutely legendary. It’s not just about following the recipe; it’s about a few little secrets that make all the difference. I’ve learned these over the years, and they really elevate this simple, comforting dish.

First off, the temperature of your ingredients for the biscuits? Non-negotiable! Make sure that butter and milk are ice-cold. Seriously, pop them back in the fridge if you’re not using them immediately. Cold butter creates those amazing flaky layers when it hits the hot oven. Cutting the butter into small cubes helps it distribute better, too. And for the love of all things delicious, please, please don’t overmix the biscuit dough! Just bring it together until it’s *barely* combined. A shaggy dough is what you’re aiming for; overworking it leads to tough biscuits, and nobody wants that. If you EVER want to try super simple biscuits, this 2-ingredient recipe is mind-blowing!

Now, for the gravy: consistency is key! If your gravy is too thick, don’t panic. Just whisk in a little more milk, a tablespoon at a time, until it’s perfectly smooth and pourable. Conversely, if it ends up a bit too thin, just let it simmer a little longer while stirring constantly; it’ll thicken up nicely. And never, ever forget to taste and season your gravy! A good pinch of salt and a few grinds of black pepper can really wake up all those savory sausage flavors. It’s these little touches that turn a good plate of biscuits and gravy into an unforgettable one!

Ingredient Notes and Substitutions for Biscuits and Gravy

Let’s talk about those stars of the show – our ingredients! Sometimes you might need a little swap, or maybe you’re just curious about why we use what we use. For the biscuits, the cold butter and milk are really where you get that amazing flaky texture. If you can’t find butter, a good quality shortening *can* work in a pinch for the biscuits, but honestly, butter just brings a richer flavor that’s hard to beat.

When it comes to the sausage for the gravy, I love a good classic pork breakfast sausage, but feel free to mix it up! Spicy Italian sausage adds a nice little kick, or even a sage-flavored sausage can be delicious. Don’t want to use pork? Turkey or chicken breakfast sausage works too, though you might need to add a touch more fat or salt since they can be leaner. And for the milk? Whole milk gives that creamiest, richest gravy, but 2% works just fine if that’s what you have. Just remember, keep those biscuit ingredients COLD for the best results!

Serving and Storing Your Biscuits and Gravy

This glorious plate of biscuits and gravy is just begging to be served for breakfast or brunch, of course! It’s the ultimate way to kick off a cozy weekend morning. If you happen to have any leftovers (which is rare in my house!), they store like a dream. Pop any leftover biscuits in an airtight container at room temperature for a day or two, and the gravy can go in an airtight container in the fridge for up to 3 days. To reheat, gently warm the gravy on the stovetop over low heat, adding a splash of milk if it’s too thick. You can warm the biscuits in the oven or a toaster oven until they’re nice and toasty again!

Frequently Asked Questions about Biscuits and Gravy

Got questions about making the best biscuits and gravy? I’ve got answers! Here are a few things folks often ask:

Can I make biscuits and gravy ahead of time?

You can definitely prep components ahead! The biscuit dough is best made fresh right before baking for the fluffiest results. However, you can make the sausage gravy a day in advance and store it in the fridge. Just reheat it gently on the stove, adding a splash of milk if it needs thinning. You can also cook the sausage ahead of time and store it, then just make the gravy when you’re ready.

What kind of sausage is best for gravy?

My go-to is always classic pork breakfast sausage – it has the perfect amount of fat and flavor for a really rich gravy. But honestly, any good quality breakfast sausage will work! If you like a little heat, try a spicy version, or if you’re feeling adventurous, sage-sausage can be delicious too. Just make sure it’s a sausage you enjoy eating on its own!

How do I make gravy thicker or thinner?

Getting the gravy consistency just right is super important! If your gravy is too thick, just whisk in a little more milk, a tablespoon at a time, until it reaches your desired smoothness and pourability. If it’s too thin, don’t fret! You can let it simmer gently on low heat, stirring occasionally, and it’ll thicken up as the liquid evaporates. If you need to thicken it quickly, whisk together a tablespoon of flour with a tablespoon of cold water to make a slurry, then stir that into the simmering gravy and cook for a minute or two until it thickens. For more gravy tips, check out this brown gravy recipe – it’s got some great pointers!

Can I make biscuits and gravy without meat?

Absolutely! For a vegetarian version, you can easily skip the sausage. Start by melting a couple of tablespoons of butter or a neutral oil in the skillet, then add your 1/4 cup of flour to make the roux. Whisk in the milk and proceed with thickening the gravy as usual. Season it well with salt, pepper, and maybe a pinch of garlic powder or onion powder for extra flavor. It won’t have that savory sausage note, but it’s still a wonderfully creamy sauce for your biscuits!

Nutritional Information for Biscuits and Gravy

Just a heads-up, the numbers below are tasty estimates! Since we all use slightly different ingredients and portion sizes, your nutritional values might wiggle around a bit. This estimate is based on about 1 biscuit with 1/4 cup of gravy per serving.

Serving Size: 1 biscuit with 1/4 cup gravy
Calories: 450
Fat: 25g
Saturated Fat: 10g
Sodium: 800mg
Carbohydrates: 40g
Protein: 18g
Sugar: 5g

Classic Biscuits and Gravy

Author: ferecipe.com
Total Time: 45 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and hearty recipe for homemade biscuits and sausage gravy.

Ingredients

Scale

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into cubes
3/4 cup milk
1 pound breakfast sausage
1/4 cup all-purpose flour
2 cups milk
Salt and black pepper to taste

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the flour, baking powder, and salt for the biscuits.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually stir in the milk until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
Fold the dough in half and pat it down again. Repeat this folding and patting process two more times.
Pat the dough into a 1-inch thick rectangle and cut out biscuits using a round cutter. Place biscuits on an ungreased baking sheet.
Bake for 12-15 minutes, or until golden brown.
While the biscuits bake, cook the breakfast sausage in a large skillet over medium heat, breaking it up with a spoon.
Once the sausage is browned, remove it from the skillet with a slotted spoon, leaving the drippings behind.
Sprinkle the 1/4 cup of flour over the sausage drippings in the skillet. Cook, stirring constantly, for 1 minute.
Gradually whisk in the 2 cups of milk until smooth. Bring to a simmer, stirring constantly, until the gravy thickens.
Return the cooked sausage to the skillet. Season with salt and pepper to taste.
Serve the hot gravy over the freshly baked biscuits.

Notes

For flakier biscuits, ensure your butter and milk are very cold.
You can add a pinch of sugar to the biscuit dough for a hint of sweetness.
If you prefer a thinner gravy, add a little more milk.

Prep Time: 20 min
Cook Time: 25 min
Category: Breakfast
Method: Baking and Stovetop
Cuisine: American

Nutrition

Serving Size: 1 biscuit with 1/4 cup gravy
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 18g
Cholesterol: 60mg

Keywords: biscuits and gravy, sausage gravy, homemade biscuits, breakfast recipe, comfort food