Dive into the heart and soul of Southern comfort food with these incredible Biscuits and Sausage Gravy that transform your breakfast table into a celebration of hearty, stick-to-your-ribs goodness. This isn’t just breakfast – it’s a warm embrace on a plate that combines fluffy, buttery homemade biscuits with rich, creamy sausage gravy that’s been perfected over generations of Southern kitchens. Each bite delivers layers of satisfaction: tender, flaky biscuits that practically melt in your mouth, smothered in a luxurious gravy loaded with savory breakfast sausage and seasoned to perfection with black pepper and herbs. The magic happens when the warm gravy soaks slightly into the biscuit, creating that perfect balance of textures and flavors that has made this dish a beloved staple from Tennessee to Texas. Whether you’re starting a lazy weekend morning or need serious fuel for a busy day ahead, this classic combination delivers maximum comfort and satisfaction that will keep everyone coming back for seconds.
Serving: 6-8 people
Cooking Time: 45 minutes
Ingredients
For the Buttermilk Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cubed
3/4 cup cold buttermilk
2 tablespoons melted butter (for brushing)
For the Sausage Gravy:
1 pound breakfast sausage (preferably spicy)
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1 teaspoon black pepper (freshly ground)
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon dried sage
Fresh chives for garnish (optional)
Instructions
Begin by making your homemade buttermilk biscuits, which form the perfect foundation for the rich sausage gravy. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. The key to perfect biscuits is keeping everything cold, so work quickly and handle the dough minimally.
Add the cold, cubed butter to the flour mixture and use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. These butter pieces will create the flaky layers we want.
Make a well in the center of the flour mixture and pour in the cold buttermilk all at once. Using a fork, gently stir just until the dough comes together and no dry flour remains. Don’t overmix – the dough should look shaggy and slightly sticky.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 3/4 inch thick. Fold the dough in half, then pat it down again to create layers that will make your biscuits extra flaky.
Using a sharp, floured biscuit cutter or glass, cut straight down without twisting to ensure the biscuits rise evenly. Place them on the prepared baking sheet with sides barely touching for soft sides, or spaced apart for crispier edges.
Baking Perfect Biscuits
Brush the tops of the biscuits with melted butter for golden, flavorful tops. Bake for 15-17 minutes until they’re golden brown on top and have risen beautifully with distinct layers visible.
Remove from the oven and brush again with melted butter while still warm. Keep the biscuits warm while you prepare the sausage gravy.
Creating the Sausage Gravy
While the biscuits bake, start your sausage gravy in a large, heavy-bottomed skillet or cast-iron pan. Cook the breakfast sausage over medium-high heat, breaking it up with a wooden spoon into small, bite-sized pieces as it browns.
Cook the sausage for 8-10 minutes until it’s completely browned and slightly crispy in spots, with no pink remaining. Don’t drain the fat – this rendered sausage fat is essential for authentic flavor and proper gravy texture.
Sprinkle the flour evenly over the cooked sausage and stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux. The mixture should look paste-like and coat the sausage pieces.
Gradually add the milk, starting with just a splash and whisking constantly to prevent lumps from forming. Continue adding milk slowly while whisking until all the milk is incorporated and the mixture is smooth.
Seasoning and Finishing
Bring the gravy to a gentle boil, then reduce heat to medium-low and simmer for 5-8 minutes, stirring frequently, until it thickens to a creamy consistency that coats the back of a spoon.
Season the gravy with salt, black pepper, garlic powder, cayenne pepper if using, and dried sage. Taste and adjust seasonings – the gravy should be well-seasoned with a good black pepper bite that complements the rich sausage.
The finished gravy should be thick enough to coat the biscuits but not so thick that it doesn’t pour easily. If it’s too thick, thin with a little more milk; if too thin, simmer a bit longer to reduce.
Serving the Perfect Combination
Split the warm biscuits in half and place them on individual plates. Ladle generous portions of the hot sausage gravy over and around the biscuits, making sure each serving gets plenty of sausage pieces.
Garnish with fresh chives or a sprinkle of black pepper if desired, and serve immediately while everything is piping hot for the ultimate comfort food experience.
Tips for Perfect Biscuits and Sausage Gravy
Keep ingredients cold for the biscuits, especially the butter and buttermilk. Cold butter creates steam pockets that make flaky layers, while room temperature ingredients create tough, dense biscuits.
Don’t overwork the dough when making biscuits. Mix just until combined and handle gently to avoid developing too much gluten, which makes tough biscuits.
Use quality sausage with good fat content for the best flavor and gravy texture. Lean sausage won’t provide enough fat to make proper gravy.
Control the gravy consistency by adjusting the milk gradually and simmering time. Remember that gravy will continue to thicken slightly as it cools.
Season generously with black pepper, as it’s the signature flavor in traditional sausage gravy. Freshly ground pepper makes a noticeable difference.
Serve immediately while everything is hot, as both biscuits and gravy are best enjoyed fresh from the oven and stovetop.
Make biscuits ahead by cutting and freezing them on baking sheets, then baking directly from frozen with a few extra minutes added to the baking time.
Reheat properly by warming biscuits wrapped in foil in a low oven and gently reheating gravy on the stovetop, thinning with milk if needed.
Troubleshooting Common Issues
If your gravy becomes lumpy, strain it through a fine-mesh sieve or use an immersion blender to smooth it out. Prevent lumps by adding milk gradually and whisking constantly.
Storage and Reheating
Store leftover biscuits wrapped at room temperature for up to 2 days, and refrigerate gravy for up to 3 days. Reheat gravy gently on the stovetop, adding milk as needed to restore consistency.
Nutritional Information
Per serving (based on 7 servings):
- Calories: 485
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Sodium: 1,285mg
- Calcium: 285mg
- Iron: 2.8mg
- Vitamin D: 45 IU
This hearty breakfast provides substantial protein from the sausage and milk, along with carbohydrates for sustained energy. The dish is rich in calcium from the buttermilk and regular milk, supporting bone health. While indulgent, it offers complete nutrition that provides lasting satisfaction and energy for active days, making it a worthwhile occasional treat that exemplifies Southern comfort food at its finest.
