Classic Sausage Biscuits and Gravy Recipe: Southern Comfort Food

The classic sausage biscuits and gravy recipe combines flaky buttermilk biscuits smothered in creamy sausage gravy made from scratch. This authentic Southern breakfast dish requires just 8 simple ingredients and takes 30 minutes to prepare. The key to perfect gravy is using freshly ground pork sausage, proper roux technique, and seasoning with black pepper (not sausage gravy isn't traditional without it). Serve immediately for the best texture and flavor.

Nothing says Southern comfort food quite like a plate of warm sausage biscuits and gravy. This beloved breakfast staple features tender homemade biscuits split open and generously covered with rich, creamy sausage gravy. The magic happens when the savory, peppery gravy soaks into the flaky biscuit layers, creating a satisfying meal that's surprisingly simple to make from scratch.

Why This Sausage Biscuits and Gravy Recipe Works

Unlike many shortcut versions, this easy sausage biscuits and gravy recipe delivers authentic flavor through proper technique. The gravy starts with quality pork sausage browned to perfection, then transformed into a smooth sauce using a classic roux method. The biscuits use buttermilk for tender layers that hold up under the gravy without becoming soggy. This balance of textures and flavors makes it the best sausage biscuits and gravy recipe for both beginners and experienced cooks.

Essential Ingredients

Quality ingredients make the difference between good and great sausage gravy. Don't substitute unless absolutely necessary.

For the Biscuits

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

For the Sausage Gravy

• 1 pound bulk pork sausage (mild or spicy)
• 3 tablespoons all-purpose flour
• 2 cups whole milk (warmed)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt (adjust to taste)
• Pinch of cayenne pepper (optional)

Component	Prep Time	Cook Time	Total Time	Servings
Biscuits	15 minutes	12-15 minutes	30 minutes	8 biscuits
Gravy	5 minutes	10 minutes	15 minutes	4 servings

Step-by-Step Instructions

Making the Biscuits

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
3. Cut cold butter into flour mixture using a pastry cutter until pea-sized crumbs form.
4. Make a well in center and pour in buttermilk. Stir gently with a fork until just combined (do not overmix).
5. Turn dough onto floured surface and gently knead 3-4 times to bring together.
6. Roll or pat dough to 3/4-inch thickness. Cut with 2.5-inch biscuit cutter, pressing straight down without twisting.
7. Place biscuits on prepared baking sheet, sides touching for softer sides or spaced apart for crispier biscuits.
8. Bake 12-15 minutes until golden brown. Transfer to wire rack.

Preparing the Sausage Gravy

1. In a large skillet over medium heat, cook sausage, breaking into small pieces, until no longer pink (about 8 minutes).
2. Drain all but 3 tablespoons of fat from skillet. Sprinkle flour over sausage and stir to combine.
3. Cook 2 minutes, stirring constantly, to remove raw flour taste and create a roux.
4. Gradually whisk in warmed milk, ensuring no lumps form. Continue whisking until mixture begins to thicken.
5. Reduce heat to low and simmer 5-7 minutes, stirring occasionally, until gravy reaches desired consistency.
6. Season with salt, freshly ground black pepper, and cayenne if using. Taste and adjust seasoning.
7. Remove from heat and cover to keep warm while biscuits finish baking.

Pro Tips for Perfect Sausage Biscuits and Gravy

• Keep ingredients cold: For flaky biscuits, ensure butter and buttermilk stay cold until baking.
• Don't overwork dough: Handle biscuit dough as little as possible for tender results.
• Use freshly ground pepper: Pre-ground pepper lacks the bold flavor essential for authentic southern style sausage gravy.
• Warm your milk: Cold milk added to hot roux causes lumps; warm milk creates smooth gravy.
• Rest the gravy: Let gravy sit 5 minutes before serving to allow flavors to meld and consistency to stabilize.

Avoiding Common Mistakes

Many homemade sausage gravy from scratch attempts fail due to preventable errors. The most frequent issues include:

• Lumpy gravy: Caused by adding cold milk to hot roux or not whisking continuously. Solution: Warm milk first and whisk constantly while adding.
• Bland flavor: Using pre-seasoned sausage without additional seasoning. Solution: Always taste gravy before serving and adjust salt and pepper.
• Soggy biscuits: Pouring hot gravy on biscuits too early. Solution: Let biscuits cool slightly before splitting and topping.
• Thin gravy: Not cooking the roux long enough or using too much milk. Solution: Simmer until thickened to coat the back of a spoon.

Delicious Variations

This traditional breakfast sausage gravy recipe adapts well to different preferences:

Spicy Version

Use hot breakfast sausage and increase cayenne to 1/4 teaspoon. Add 1/4 teaspoon smoked paprika for depth.

Lighter Option

Substitute turkey sausage and use 2% milk. For gluten free sausage biscuits and gravy, use gluten-free flour blend in both components (note texture will differ).

Veggie Alternative

For biscuits and gravy without sausage, use 2 tablespoons butter instead of sausage fat, add 8 ounces sliced mushrooms, and season with 1 teaspoon poultry seasoning.

Serving Suggestions

Serve sausage biscuits and gravy immediately while hot for the best experience. Traditional pairings include:

• Fried eggs or scrambled eggs
• Hash browns or home fries
• Orange juice or coffee
• Hot sauce on the side for those who prefer extra heat

For special occasions, add a side of crispy bacon or fresh fruit salad to round out the meal.

Storage and Reheating Instructions

While sausage biscuits and gravy is best enjoyed fresh, leftovers can be stored properly:

• Gravy: Store in airtight container in refrigerator for up to 3 days. Reheat gently on stove with a splash of milk to restore consistency.
• Biscuits: Store in paper bag at room temperature for 1-2 days or freeze for longer storage. Reheat in 350°F oven for 5-7 minutes.
• Assembled dish: Not recommended as biscuits become soggy. Better to store components separately.

What's the secret to making fluffy biscuits for gravy?

The secret to fluffy biscuits for gravy is keeping all ingredients cold, handling the dough minimally, and using fresh baking powder. Cut butter into pea-sized pieces and work quickly to prevent warming. Don't twist the biscuit cutter when shaping - this seals the edges and prevents rising.

Why is my sausage gravy lumpy?

Lumpy gravy usually happens when cold milk hits hot roux or when not whisking continuously. Always warm your milk first and add it gradually while whisking constantly. If lumps form, strain the gravy through a fine mesh sieve before serving.

Can I make sausage gravy ahead of time?

Yes, you can make homemade sausage gravy from scratch ahead of time. Prepare it completely, then store in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk to restore the proper consistency. The flavor often improves after sitting overnight.

What's the best sausage for biscuits and gravy?

The best sausage for biscuits and gravy is fresh, high-quality pork breakfast sausage with 15-20% fat content. Avoid pre-cooked or heavily seasoned varieties. Mild sausage works well for most palates, but spicy sausage adds nice heat. The fat rendered from cooking the sausage creates the base for the roux, so quality matters.

How do I prevent my biscuits from getting soggy with gravy?

To prevent soggy biscuits, let them cool slightly before splitting, and pour the gravy immediately before serving. Don't assemble too far in advance. Some cooks lightly toast the cut sides of biscuits under the broiler for 1-2 minutes to create a moisture barrier that helps maintain texture under the gravy.