Homemade Biscuits and Gravy is a hearty and filling classic southern staple! One bite of this fluffy, creamy goodness and you’ll be instantly reminded of your childhood. Make this for breakfast, and be ready to dig into the most delightful and cozy part of your day.
Reasons You’ll Love This Recipe
Simple and Delicious – This recipe is a cinch to make and tastes oh so delicious!
Comfort Food – No one talks about breakfast comfort foods enough, so we’re talking about it now. Warm hugs for breakfast anyone?
Crowd Pleaser – Homemade Biscuits and Gravy is a classic dish no one is going to turn away.
Restaurant Grade – You’ll be transported to your favorite southern breakfast spot after one bite of this dish.
Homemade – Both the biscuits and gravy in this recipe are made from scratch.
This face-stuffing, plate-licking recipe is one your family will beg you to make every morning for breakfast. If you grew up eating biscuits and gravy and want to replicate that nostalgia, then keep reading!
Ingredients and Substitutions
Let’s discuss how to make this recipe, what you’ll need, go over some expert tips and answer some FAQs. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Flour – This will be the base for your biscuit dough and will also thicken the gravy. The dough should yield about 8-10 biscuits depending on how thick you roll the dough. Reserve a few extra tablespoons of flour to sprinkle on your work surface.
- Baking Powder and Baking Soda – Both are important to give your dough a beautiful rise. Check expiration dates to make sure they are fresh.
- Salted Butter – Make sure the butter is completely chilled and cut into small cubes before adding it to the dough. You’ll also use some butter for the gravy so make sure you have enough!
- Buttermilk – Buttermilk is an important ingredient in the biscuits so I don’t recommend substituting it. If you want to make your own buttermilk here’s my buttermilk substitute recipe.
- Pork Sausage – Any brand will work for this recipe. I prefer Jimmy Dean, but it’s a matter of taste.
- Milk – The regular milk will be used for the gravy. You can use any kind of milk you have on hand, but whole milk will create the creamiet gravy.
- Seasoning Salt, Garlic Powder, Pepper – These are the basic seasonings you will add to the gravy, but if you enjoy a bit of variety, you can add things like Italian seasoning, pizza seasoning or sage. You can also add your favorite hot sauce, chili flakes or cayenne pepper for a little extra kick.
How To Make Biscuits and Gravy
Making Homemade Biscuits
Begin by preheating your oven to 400° F and lining a fairly large baking sheet with parchment paper. Then grab a food processor and add in flour, baking powder, salt and baking soda. Pulse that together a few times before adding the chilled, cubed butter.
Pulse the dough together again until well combined before adding the buttermilk. Pulse a few more times until it looks like a dough.
Flour your flat workspace and place your dough in the center.
Coat your rolling pin in flour and roll out the dough until it resembles a rectangle. Fold a third of the dough onto itself and fold the other third of the dough on top of the first fold you just made. Continue to roll out the dough until it’s about ½ an inch thick.
Once your dough is ready to work with, grab a cookie cutter and cut out as many circles as you can from the dough. Repeat steps 3-5 with the dough scraps until you’ve used up all the biscuit dough.
Brush the tops of the biscuit dough with a splash of buttermilk before placing them on the parchment lined baking tray. Put the biscuits in the oven, and bake anywhere from 12-15 minutes or until the tops turn a golden brown color.
How To Make Homemade Gravy
While they bake in the oven, begin making the gravy. To a fairly large saucepan, add the pork sausage and scramble on medium high heat until the sausage is fully cooked and there’s no pink meat left.
Add the butter to the sausage and stir until melted.
Sprinkle the flour all over the meat in the pan, and stir it around until it’s fully combined with the sausage for about 2 minutes.
Gradually pour in the milk on top of the sausage.
Continue to stir the milk and sausage together until the sauce is smooth.
Add the pepper, seasoning salt and garlic powder to the gravy and stir until combined. Let the sauce simmer for about 5 minutes to thicken up. Take the biscuits out of the oven in the meantime and allow them to cool for a minute or two. Once the gravy has thickened, remove from the heat and serve a spoonful over the biscuits and enjoy!
Tips and Advice
- Storage – You can either store the biscuits by wrapping them in tin foil and leaving them out at room temperature or in the fridge for about 3 days. As with most homemade bread products, they are at their best when they are fresh. You can store the gravy in the fridge for about 4 days in an airtight container. If you’d like, you can even freeze both for up to a month.
- Equipment – For this recipe you’ll need a large baking sheet, some parchment paper, a food processor, rolling pin, round cookie cutter, a large saucepan and something to stir the gravy with.
- No Food Processor? No Problem – If you don’t have a food processor, you can instead mix the dough by hand. Just whisk together the dry ingredients until combined, and use a pastry cutter to combine the dry mixture and butter together. Finally, just use a regular spatula or wooden spoon to combine the dough with the buttermilk.
If you notice that your biscuit dough is too wet, try adding a little bit of flour at a time until you reach the consistency you’re looking for.
If your dough seems a bit flakey and dry, try adding a tablespoon of buttermilk at a time until you reach the consistency you want.
Sometimes, it just needs to sit on the heat a little bit longer to thicken up properly. However, if your sausage gravy does not have the thick consistency you want, you can add a dash of flour until you reach the desired thickness.
What To Serve With Biscuits and Gravy
Serve these Homemade Biscuits and Gravy with a side of fruit, baked apples, some bacon and eggs, or any breakfast dish of your choosing. If you’d like to have it for dinner, you can serve it with country fried steak, fried chicken or simply have it as it’s on complete meal.
Homemade Biscuits and Gravy
- 2 cups all purpose flour plus a bit extra for rolling out the dough
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 7 tablespoons salted butter cubed and chilled in the freezer
- 3/4 cups buttermilk plus a little extra to brush on the top of biscuits before baking
- 1 pound pork breakfast sausage
- 1 tablespoon salted butter
- 1/4 cups all-purpose flour
- 2 1/2 cups milk whole works best but any will do
- 1 teaspoon seasoning salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat the oven to 400° F and line a large baking sheet with parchment paper or a silicone baking mat.
- Use a food processor to pulse together the flour, baking powder, baking soda, and salt. Add in the well-chilled butter and pulse just until the mixture is crumbly. Add the buttermilk and pulse until just mixed.
- Prepare an area on the counter to roll out the biscuits by sprinkling flour on the surface of the counter. Place the dough onto the counter. Cover a rolling pin with flour and gently roll out the dough into a rectangle shape.
- Fold one third of the dough onto itself, and then fold the opposite ⅓ of the dough onto it. Think of it like folding a letter.
- Now press the dough into a rectangle about ½ inch thick. Use a 2 ½ inch round cookie cutter to cut out as many biscuits as you can. Place these on the baking sheet. Gather up the scraps of dough and again press it out to ½ inch thick. Continue doing this until all the dough is used up.
- Brush the tops of the biscuits with a little buttermilk.
- Place the biscuits in the oven to bake for about 12-15 minutes or until golden.
- While the biscuits are baking, make the sausage gravy. Break up the sausage in a large skillet set to medium- high heat. Scramble fry this until the sausage is fully cooked and no pink is left.
- Add the butter, stirring to melt. Sprinkle on the flour and stir until it coats all of the meat. Cook for 2 minutes, stirring as you go.
- Gradually add in the milk and stir until smooth. Add in the pepper, seasoned salt, and garlic powder. If the gravy starts to clump, just keep stirring to break down any clumps.
- Allow this to simmer on low for 5 minutes. Taste, and adjust seasoning if necessary.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.