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Biscuits and Gravy

Biscuits and gravy is a classic Southern comfort food that combines soft, flaky buttermilk biscuits with rich, creamy sausage gravy.

It’s a hearty breakfast staple across the American South, beloved for its warmth, simplicity, and indulgent flavour. Often served as a weekend breakfast or brunch dish, it pairs perfectly with scrambled eggs, fried potatoes, or even just a hot cup of coffee. Its roots date back to the early American frontier, where simple, filling meals were essential for sustaining hard work. Today, countless food recipes shared by Home Cooks worldwide preserve and adapt this comforting classic for modern kitchens.

The dish typically starts with homemade buttermilk biscuits, which are light and tender inside with a crisp, golden top. The gravy is made from browned breakfast sausage, cooked into a roux with flour and milk, and seasoned with black pepper. Despite its humble ingredients, the combination is deeply satisfying and greater than the sum of its parts. Platforms like Cookpad offer easy-to-follow food recipes that make preparing biscuits and gravy from scratch more approachable—and well worth the effort.

Biscuits and Gravy Recipe (Serves 4–6)

Ingredients

For the biscuits:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
6 tbsp cold unsalted butter, cut into small cubes
¾ cup cold buttermilk (plus more for brushing tops)

For the sausage gravy:

1 lb breakfast sausage (pork, hot or mild)
¼ cup all-purpose flour
3 cups whole milk (or 2% milk)
Salt and freshly ground black pepper, to taste
Optional: pinch of cayenne or crushed red pepper for heat

Instructions

1. Make the biscuits:

Preheat oven to 425°F (220°C).
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Add buttermilk and mix just until the dough comes together.
Turn dough onto a floured surface, gently pat it to ¾-inch thickness, and fold it over itself 2–3 times (for flaky layers).
Cut out biscuits using a round cutter. Place on a baking sheet with sides touching slightly.
Brush tops with buttermilk and bake for 12–15 minutes until golden brown.

2. Make the sausage gravy:

In a large skillet, cook the sausage over medium heat until browned and crumbled (about 7–10 minutes). Do not drain.
Sprinkle flour evenly over the sausage and stir to coat. Cook for 1–2 minutes.
Gradually add milk, stirring constantly to avoid lumps.
Simmer for 5–8 minutes until thickened. Season generously with salt and black pepper.

3. Assemble and serve:

Split biscuits in half and ladle sausage gravy over the top.
Serve hot with extra black pepper if desired.

Biscuits and Gravy FAQs

Q: Can I use store-bought biscuits?
Yes, while homemade biscuits offer the best flavour and texture, refrigerated biscuit dough works well in a pinch.

Q: What kind of sausage should I use?
Use ground breakfast sausage—mild, spicy, or sage-flavoured all work well. You can also substitute with turkey sausage or vegetarian sausage for dietary preferences.

Q: How do I thicken gravy if it’s too runny?
If your gravy is too thin, continue simmering while stirring until it reduces and thickens. You can also add a slurry of 1 tsp flour mixed with a little water if needed.

Q: Can I make the gravy ahead of time?
Yes. Reheat it gently on the stove, adding a splash of milk if it becomes too thick.