Best Biscuits and Gravy Recipe for a Cozy Morning

Home-cooked breakfast enthusiasts search for the perfect biscuits and gravy recipe more than any other classic American comfort food during winter months. This recipe transforms simple ingredients into a hearty, soul-warming meal that has stood the test of time in Southern kitchens. Whether you’re a seasoned home cook or trying your hand at this classic for the first time, our foolproof biscuits and gravy recipe delivers that perfect balance of flaky biscuits and creamy, savory gravy every single time.

Ingredients List

For the Buttermilk Biscuits:

• 2½ cups all-purpose flour (plus extra for dusting)
• 2 tablespoons baking powder
• 1 teaspoon salt
• ½ cup cold unsalted butter, cubed
• 1 cup cold buttermilk (substitute: 1 cup milk with 1 tablespoon lemon juice or white vinegar)
• 2 tablespoons melted butter for brushing

For the Sausage Gravy:

• 1 pound breakfast sausage (pork or turkey for a lighter option)
• ⅓ cup all-purpose flour
• 3 cups whole milk (substitute: 2 cups whole milk + 1 cup half-and-half for richer gravy)
• 1 teaspoon fresh ground black pepper (plus more to taste)
• ½ teaspoon dried sage
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt to taste

Timing

This biscuits and gravy recipe comes together more quickly than most people expect:

• Preparation time: 15 minutes
• Cooking time: 25 minutes
• Total time: 40 minutes

You’ll spend the majority of your active cooking time on the biscuits, while the gravy requires mostly stirring and monitoring. This timing makes the biscuits and gravy recipe perfect for weekend mornings when you want something substantial without spending hours in the kitchen.

Step-by-Step Instructions

Step 1: Prepare the Biscuit Dough

Preheat your oven to 450°F (230°C). In a large bowl, whisk together the flour, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.

Step 2: Form and Cut the Biscuits

Make a well in the center of your flour mixture and pour in the cold buttermilk. Stir just until the dough comes together – overmixing is the enemy of tender biscuits! Turn the shaggy dough onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick.

Fold the dough in thirds, like a letter, then rotate it 90 degrees and pat it down again. Repeat this folding process twice more to create layers in your biscuits. Finally, pat the dough to ¾-inch thickness and cut using a 2½-inch biscuit cutter, pressing straight down without twisting.

Step 3: Bake the Biscuits

Place the biscuits on a parchment-lined baking sheet, brush the tops with melted butter, and bake for 12-15 minutes until golden brown.

Step 4: Start the Sausage Gravy

While the biscuits bake, heat a large skillet over medium heat. Add the breakfast sausage, breaking it into small pieces as it cooks. Continue cooking until no pink remains and the sausage is nicely browned, about 8-10 minutes.

Pro Tip: Don’t drain the fat from the sausage – it’s essential for creating the roux that will thicken your gravy in this authentic biscuits and gravy recipe.

Step 5: Create the Roux

Sprinkle the flour over the cooked sausage and stir continuously for 2-3 minutes, allowing the flour to cook and absorb the fat. This technique prevents your gravy from tasting floury and creates a silky-smooth texture.

Pro Tip: A whisk works best for incorporating the flour evenly and breaking up any lumps that might form.

Step 6: Add Liquid and Seasonings

Gradually pour in the milk, whisking constantly to prevent lumps. Add the black pepper, sage, and red pepper flakes (if using). Bring the mixture to a gentle simmer and cook for 5-8 minutes, stirring frequently, until the gravy thickens to coat the back of a spoon.

Pro Tip: For the perfect biscuits and gravy recipe texture, remember that the gravy will continue to thicken as it cools, so stop cooking just before it reaches your desired consistency.

Step 7: Serve and Enjoy

Split the warm biscuits in half and arrange on plates. Ladle the hot sausage gravy generously over the biscuits and finish with an extra crack of black pepper.

Pro Tip: Serve immediately for the best texture and flavor experience – this biscuits and gravy recipe is at its peak when fresh off the stove!

Nutritional Information

Per Serving (1 biscuit with ⅓ cup gravy):

• Calories: 420
• Protein: 12g
• Carbohydrates: 36g
• Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 850mg
• Fiber: 1g
• Sugar: 4g

Nutritional Note: This biscuits and gravy recipe is undoubtedly indulgent, making it perfect for special weekend breakfasts rather than everyday meals. The substantial protein content helps balance the hearty carbohydrates.

Healthier Alternatives for the Recipe

This classic biscuits and gravy recipe can be adapted to accommodate various dietary preferences:

1. Lower-Calorie Version:
   • Use turkey or chicken sausage instead of pork
   • Substitute whole milk with 2% or a combination of 2% and unsweetened almond milk
   • Make drop biscuits using 2 tablespoons of cold butter and ¼ cup Greek yogurt to replace some of the fat
2. Gluten-Free Adaptation:
   • Use a 1:1 gluten-free flour blend in both the biscuits and gravy
   • Add ¼ teaspoon xanthan gum if your blend doesn’t include it
   • Verify your breakfast sausage is gluten-free (many contain hidden wheat)
3. Plant-Based Version:
   • Substitute plant-based sausage crumbles
   • Use vegan butter and plant milk in the biscuits
   • Thicken gravy with a plant-based milk and flour roux

Reminder: While these adaptations make a healthier biscuits and gravy recipe, they will alter the authentic flavor profile somewhat. Experiment to find your preferred balance of health and tradition!

Serving Suggestions

Elevate your biscuits and gravy recipe with these complementary side dishes and presentation ideas:

1. Fresh Fruit Contrast: Balance the richness with a bright side of fresh berries, sliced citrus, or melon chunks.
2. Eggs Your Way: A perfectly fried egg with runny yolk or scrambled eggs with chives make excellent companions to biscuits and gravy.
3. Southern Breakfast Platter: Create a full Southern breakfast by adding crispy hash browns, bacon strips, and sliced tomatoes alongside your biscuits and gravy.
4. Herb Garnish: Sprinkle freshly chopped chives, parsley, or thyme over the gravy for color contrast and fresh flavor.
5. Heat Customization: Offer hot sauce varieties at the table so each person can adjust the spice level of their biscuits and gravy.

Common Mistakes to Avoid

Even experienced cooks can encounter challenges with this biscuits and gravy recipe. Here are the pitfalls to watch for:

1. Overworking Biscuit Dough: This develops gluten, resulting in tough, hockey-puck biscuits instead of flaky ones. Handle the dough minimally and with a light touch.
2. Using Warm Ingredients: Room temperature butter and milk lead to flat biscuits. Keep everything refrigerated until the moment you need it.
3. Skipping the Roux Stage: Adding milk directly to sausage without properly cooking the flour first results in lumpy, potentially floury-tasting gravy.
4. Under-seasoning the Gravy: The classic biscuits and gravy recipe requires generous black pepper and proper salt levels to truly shine. Taste and adjust as you cook.
5. Gravy Too Thick/Thin: If your gravy becomes too thick, thin it with additional milk. If too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the simmering gravy.
6. Twisting the Biscuit Cutter: This seals the edges and prevents proper rising. Press straight down and lift straight up when cutting biscuits.

Storing Tips for the Recipe

Make the most of your biscuits and gravy recipe with these storage and preparation strategies:

For Biscuits:

• Store baked biscuits at room temperature in an airtight container for up to 2 days.
• Freeze baked biscuits for up to 3 months. Reheat in a 350°F oven for 5-7 minutes.
• Freeze unbaked, cut biscuit dough on a sheet pan, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time.

For Gravy:

• Refrigerate leftover gravy in an airtight container for up to 3 days.
• Reheat gravy in a saucepan over low heat, whisking occasionally and adding a splash of milk to restore the consistency.
• Gravy can be frozen for up to 1 month but may separate slightly when thawed. Whisk vigorously while reheating to recombine.

Conclusion

This biscuits and gravy recipe delivers the perfect balance of flaky, buttery biscuits smothered in creamy, pepper-speckled sausage gravy. Following our step-by-step instructions ensures foolproof results, while our tips help you customize this classic breakfast to your preferences. Whether made traditionally or with healthier adaptations, this comforting dish brings Southern charm to any morning table.

Have you tried this biscuits and gravy recipe? We’d love to hear about your experience! Share your feedback in the review section below or leave a comment on our blog.

FAQs

Q: Can I make this biscuits and gravy recipe ahead of time?
A: You can prepare the biscuit dough and store it uncooked in the refrigerator overnight. The gravy is best made fresh but can be reheated with a splash of milk to restore its consistency.

Q: What’s the secret to smooth, lump-free gravy?
A: The key is cooking the flour with the sausage fat to create a proper roux before slowly adding cold milk while whisking constantly. This technique is fundamental to a perfect biscuits and gravy recipe.

Q: What’s the best type of sausage to use for traditional biscuits and gravy?
A: Traditional Southern biscuits and gravy recipes use pork breakfast sausage with sage. However, any breakfast sausage you enjoy will work well—just choose one with good flavor as it’s the foundation of your gravy.