Biscuits and Gravy

My brotherinlaw from Tennessee taught me this recipe during what was supposed to be a quick weekend visit but turned into a full cooking demonstration. He insisted the secret was getting your hands into the flour and butter mixture, feeling those cold butter pieces disappear into tiny mountains. The whole kitchen smelled like warm biscuits and sizzling sausage for hours afterward, and honestly, nobody complained about that.

I made these for my neighbors the morning after they moved in across the street, mostly because they looked exhausted and I had extra sausage. We stood around their kitchen island balancing paper plates and talking about everything from local restaurants to how moving always reveals how much useless stuff we accumulate. One of them said this breakfast made their entire chaotic weekend feel worth it.

Ingredients

• 2 cups all-purpose flour: The protein structure here is what gives your biscuits that signature rise and tender crumb
• 1 tablespoon baking powder: This is your main leavening agent, so check the expiration date
• 1/2 teaspoon baking soda: Works with the buttermilk to create extra lift and browning
• 1 teaspoon salt: Enhances all the flavors and balances the sweetness
• 1 tablespoon sugar: Just enough to help the biscuits brown and add subtle sweetness
• 1/2 cup cold unsalted butter: Cold butter creates those flaky layers as it melts in the oven
• 3/4 cup cold buttermilk: The acidity activates the baking soda and adds tenderness
• 1 pound breakfast sausage: The fat from the sausage becomes the foundation of your gravy
• 1/4 cup all-purpose flour: This thickens the sausage drippings into a creamy roux
• 3 cups whole milk: Whole milk gives the gravy its rich body and silky texture
• 1/2 teaspoon freshly ground black pepper: Black pepper is the signature flavor in traditional Southern gravy
• 1/4 teaspoon salt: Adjust this based on how salty your sausage is
• Pinch of cayenne pepper: Optional, but adds a gentle warmth that makes the gravy interesting

Instructions

Get the oven ready:

Preheat your oven to 450°F and line a baking sheet with parchment paper so nothing sticks.

Whisk your dry ingredients:

In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar until everything is evenly distributed.

Cut in the butter:

Work the cold butter into the flour with a pastry cutter or your fingers until you see coarse, pebblesized pieces.

Add the buttermilk:

Pour in the cold buttermilk and stir gently until the dough just comes together.

Layer the dough:

Turn the dough onto a floured surface, pat to one inch thick, then fold it over itself two or three times before patting it out again.

Cut the biscuits:

Use a 2.5 inch cutter to press straight down through the dough without twisting, then place them close together on the baking sheet.

Bake until golden:

Bake for 12 to 15 minutes until the tops are golden brown and the biscuits have risen tall.

Brown the sausage:

Cook the sausage in a large skillet over medium heat, breaking it up constantly until it is fully browned and cooked through.

Make the roux:

Sprinkle the flour over the browned sausage and stir for a minute or two until the flour disappears and smells nutty.

Add the milk gradually:

Pour in the milk slowly while stirring constantly to keep any lumps from forming.

Simmer and season:

Let the gravy simmer gently for 5 to 7 minutes until it coats the back of a spoon, then add the black pepper, salt, and cayenne.

Bring it all together:

Split the warm biscuits open and spoon plenty of hot gravy over the top while everything is still steaming.

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This recipe became my daughter favorite comfort food during her freshman year of college. She would call home on Sunday mornings asking exactly how long to simmer the gravy, and somehow those conversations turned into everything from relationship advice to how much she missed having a real kitchen. Last semester she texted me a picture of her first attempt, and the gravy was actually perfect.

Getting the Texture Right

The trick to fluffy biscuits is leaving those tiny pockets of butter intact in the dough. When they hit the hot oven, the butter melts and creates steam, which lifts the layers apart. If your butter starts softening while you work, pop the bowl in the freezer for ten minutes and continue cold.

Making the Gravy Silky Smooth

Adding the milk a little at a time and whisking constantly prevents lumps from forming in your gravy. If you do end up with a few stubborn lumps, you can strain the gravy through a mesh sieve or give it a quick buzz with an immersion blender.

Serving Ideas and Variations

Serve this alongside scrambled eggs or fresh fruit to round out the meal, or add some crispy bacon on the plate for the meat lovers in your life.

• Add a pinch of dried sage or thyme to the sausage while it cooks for an herbal note
• Substitute plantbased sausage and oat milk to make this vegetarian friendly
• Leftover biscuits freeze beautifully and reheat in the oven at 350°F for about ten minutes

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There is something about this combination of warm biscuits and creamy gravy that feels like a hug on a plate, no matter what kind of day you are having.

Your Questions Answered

→ Can I make the biscuits ahead of time?

Yes, bake biscuits up to 2 days in advance. Reheat in a 350°F oven for 5–10 minutes until warmed through. Alternatively, freeze unbaked biscuits on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake frozen biscuits at 450°F for 15–20 minutes.

→ What type of sausage works best?

Traditional pork breakfast sausage in either mild or spicy varieties delivers authentic flavor. For a leaner option, turkey sausage substitutes well. Plant-based sausage crumbles work for vegetarian versions, though you may need additional salt and pepper to match the seasoning level of pork sausage.

→ Why did my gravy turn out lumpy?

Lumps typically form when flour clumps upon hitting the milk. To prevent this, sprinkle flour evenly over the browned sausage and stir constantly for 1–2 minutes before slowly whisking in the milk. If lumps still appear, strain the gravy through a fine-mesh sieve or use an immersion blender to smooth it out.

→ Can I use store-bought biscuits?

While homemade buttermilk biscuits provide superior flavor and texture, refrigerated tube biscuits or frozen bakery biscuits work in a pinch. Simply bake according to package instructions and prepare the gravy as directed. The dish will still be satisfying, though the texture difference will be noticeable.

→ How do I reheat leftover biscuits and gravy?

Store biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat biscuits in a 350°F oven for 5–8 minutes. Warm the gravy in a saucepan over medium-low heat, adding a splash of milk if it has thickened too much. Avoid microwaving biscuits, as they become tough and chewy.