Homemade Biscuits and Gravy

This Biscuits and Gravy recipe is an incomparable comforting, southern-style breakfast treasure that your whole family will adore!

This Homemade Biscuits and Gravy is a celebratory breakfast tradition in our family and guaranteed to become one of your favorite breakfast recipes of all time.  The recipe is made with from-scratch (but easy!) mega fluffy, buttery biscuits that bake up a mile-high with hundreds of flaky layers, doused in creamy, indulgent, seasoned- to-perfection sausage gravy. This Sausage Gravy and Biscuits is one of the easiest recipes you can make, but, if you’re short on time, feel free to swap in store-bought biscuits.  So, if you’re looking for a hearty breakfast that will have everyone jumping out of bed, look no further than this Biscuits and Gravy recipe!

Tasty homemade breakfast recipes are always the best way to kickstart holidays or birthdays – like upcoming Father’s Day!  Celebrate in style with this Biscuits and Gravy recipe, Sausage Breakfast Casserole, Tater Tot Breakfast Casserole, Quiche Lorraine, Ham and Cheese Quiche, or Eggs Benedict Breakfast Casserole.  

HOW TO MAKE Biscuits and Gravy Recipe VIDEo

up close of biscuits and gravy recipe served with homemade buttermilk biscuits and sausage gravy on a plate garnished by parsley and freshly cracked pepper

Biscuits and Gravy Ingredients 

This Sausage Gravy and Biscuits recipe is made with easy-to-find pantry staples so you can make it at a moment’s notice!  Let’s take a closer look at what you’ll need (full recipe measurements in the recipe card at the bottom of the post): 

Buttermilk Biscuits: 

  • Flour: Please use all-purpose flour or a gluten-free 1:1 baking flour. 
  • Baking powder: You’ll use 2 tablespoons in the buttermilk biscuits. Yes, 2 TABLESPOONS. Baking powder helps the biscuits rise and ensures they bake up tender and extremely fluffy every time.  To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free.
  • Sugar: This is by no means a sweet biscuit recipe. Just 2 tablespoons of sugar flavors the biscuits and balances out the butter and salt. Most importantly, the sugar promotes more tender biscuits by inhibiting gluten formation.
  • Salt: The salt enhances the buttery bliss, and adds structure.  Use regular table salt in this recipe. 
  • Butter: The best part of the recipe!  Butter adds loads of flavor and creates the signature flaky layers of the buttermilk biscuits by melting and causing trapped steam. Make sure to use unsalted butter or reduce the salt in the recipe otherwise the biscuits will be much too salty.
  • Buttermilk: Not only does buttermilk add flavor, but it creates more tender and moist biscuits.  It is also brushed over the biscuits before baking to promote that beautiful golden crust.  You are welcome to use DIY buttermilk/sour milk substitute (see below).
showing how to make homemade biscuits and gravy recipe by baking the homemade biscuits until golden

Sausage Gravy: 

  • Sausage: Both pork sausage and breakfast sausage will work in this recipe. I use mild country pork sausage. You may also use a turkey sausage with some added butter or oil (needed for the roux).
  • Flour: This is combined with the pork drippings to create the roux which thickens the sausage gravy.
  • Milk:  Please use 2% or whole milk in this recipe.  You can get away with low-fat or skim milk but keep in mind fat = flavor so your gravy will be more lackluster.  If using low-fat or skim, reduce the milk by ¼ cup.
  • Spices: The gravy is richly seasoned with garlic powder, onion powder, paprika, dried sage, parsley, rosemary, and thyme. 
  • Beef bouillon:  This is the secret ingredient that really makes the gravy come alive. Choose from bouillon powder, bouillon cubes, or better than bouillon. Add the bouillon to the sauce without dissolving it in liquid first.
a ladle of sausage gravy for biscuits and gravy showing how creamy it is

How to Make Biscuits and Gravy

If you thought making Homemade Biscuits and Gravy would be difficult, think again! Unlike bread rolls and yeast breads, buttermilk biscuits require no extra rise time. While the biscuits bake, the gravy is prepared; by the time the oven timer goes off, both the biscuits and the sausage gravy will be ready to eat! 

Step 1: How to Make the Biscuit Dough

  • To the bowl of a food processor, add the flour, baking powder, sugar, and salt. Pulse to combine. 
  • Add the cubed butter to the food processor. Pulse until the mixture is in pea-sized pieces. If you don’t have a food processor, you can use a pastry cutter instead.
  • Transfer the mixture to large bowl and make a well in the center.  Pour 1 cup buttermilk into the well then fold everything together with a rubber spatula until it begins to come together. Do not overwork the dough. The dough should be shaggy and crumbly with some wet spots.
a collage showing how to make biscuits and gravy by 1) mixing butter, sugar, flour and baking powder together, 2) adding buttermilk, 3) mixing in a bowl

Step 2: How to Laminate the Dough

The dough is laminated — i.e., folded over itself multiple times and then rolled out before being folded once more. As the biscuits bake, the butter that gets trapped between the layers of dough melts and its water content evaporates, creating steam. It’s this release of steam that makes the biscuits so fluffy!  The best part is, the laminating takes no more than 5 minutes! To laminate the dough:

  • Transfer the dough to a floured work surface, then pat into a large rectangle, about ¾ inch thick.
  • Fold one side of the dough into the center, then fold over the other side. 
  • Working horizontally, repeat folding one side of the dough into the center, then folding over the other side. Pat it out into a ¾-inch thick rectangle once more. 
  • Repeat this fold and pat process one more time for a total of 3 times.
a collage showing how to make homemade biscuits and gravy recipe by layering the dough three times to create fluffy biscuits

Step 3: Cut out the Biscuits 

  • I like to use a 2 1/2-inch biscuit cutter to do this. Cut the biscuits out as close as possible to use up all the dough.
  • Do NOT twist the biscuit cutter while cutting the biscuits — this seals the edges and can prevent the biscuits from rising! 
  • Cut out 6 biscuits, reshape the scraps of dough (you don’t need to fold it again, just bring it together), then stamp out 2 additional biscuits for a total of 8 biscuits.
showing how to make homemade biscuits and gravy recipe by cutting biscuits into dough
showing how to make homemade biscuits and gravy recipe by gathering scraps of dough to form two more biscuits

Step 4: Bake the Biscuits 

  • Place the prepared biscuits onto a baking sheet lined with a nonstick mat or parchment paper.
  • Chill the biscuits in the fridge for 20-30 minutes before baking.  This chills the butter again so it will steam sufficiently creating those flaky layers.
  • Before baking, brush the tops of the biscuits with the remaining 2 tablespoons buttermilk.
  • Bake until golden brown on top. 
showing how fluffy homemade biscuits are for sausage biscuits and gravy

Step 5: Prepare the Sausage Gravy

  • While the biscuits bake, make the gravy by adding the sausage to a large skillet. Cook over medium-high heat until browned. 
  • Sprinkle in the flour and continue cooking for another 2 minutes. You want to give the flour time to cook a little in order to remove the raw flour taste. 
  • Stir in the milk and seasonings, then simmer until thickened to your liking.
a collage showing how to make homemade biscuits and gravy recipe by 1) browning sausage, 2) adding flour to make a roux, 3) adding milk and seasonings, 4) simmering until thickened
showing how to make biscuits and gravy recipe by simmering sausage gravy until thick and creamy
a plate of sausage gravy and biscuits showing how creamy the gravy is
  • Make it gluten-free. Buy store-bought gluten-free biscuits or use gluten-free 1:1 baking flour in both the biscuits and the gravy. 
  • Use a flavored sausage in the gravy. Mild, hot, maple, Italian (you’ll have to adjust seasonings if using) or any other kind of pork sausage will work. You can also use turkey sausage or chicken sausage.  If using either of these leaner options, you’ll need to add a couple tablespoons of butter or oil to the sausage before adding the flour, otherwise there won’t be enough drippings to create a roux.
  • Use store-bought biscuits. No time to make biscuits from scratch? Buy your favorite store brand! You’ll get no judgment from me; I don’t have time to make everything from scratch every day either. 
  • Make it spicier. For added oomph, add additional crushed red pepper flakes to the sausage gravy, or, use hot breakfast sausage. 
  • Adjust the seasonings. Want your sausage gravy to have a stronger sage flavor? Add more dried sage. Want it saltier? Adjust the amount of salt. You can tweak the spices to your liking. 
  • Use fresh herbs. I used dried herbs to keep this recipe simple, but you can absolutely make it using fresh herbs if desired. You’ll need 3X the amount of fresh herbs as dried. 
top view of a plate of sausage gravy and biscuits garnished by parsley
up close of sausage gravy and biscuits showing how fluffy and tall the biscuits are

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a plate of sausage gravy and biscuits showing how creamy the gravy is

Biscuits and Gravy

This Homemade Biscuits and Gravy is a celebratory breakfast tradition in our family and guaranteed to become one of your favorite breakfast recipes of all time.  The recipe is made with from-scratch (but easy!) mega fluffy, buttery biscuits that bake up a mile-high with hundreds of flaky layers, doused in creamy, indulgent, seasoned- to-perfection sausage gravy. This Sausage Gravy and Biscuits is one of the easiest recipes you can make, but, if you’re short on time, feel free to swap in store-bought biscuits.  So, if you’re looking for a hearty breakfast that will have everyone jumping out of bed, look no further than this Biscuits and Gravy recipe!
Servings: 8 biscuits
Total Time: 1 hr 10 mins
Prep Time: 30 mins
Cook Time: 20 mins

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Ingredients

BISCUITS (Or use store-bought)

  • 2 1/2 cups all-purpose flour, plus more for dusting surface
  • 2 Tablespoons baking powder (yes, Tablespoons)
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 8 Tablespoons cold UNSALTED butter cut into small pieces*
  • 1 cup + 2 Tablespoons cold buttermilk, divided (See DIY in Notes)

GRAVY

  • 1 pound mild ground pork sausage
  • 1/3 cup flour
  • 3 3/4 cups milk
  • 1 1 /2 teaspoons beef bouillon
  • 1 tsp EACH garlic powder, dried parsley
  • 1/2 tsp EACH onion powder, dried sage, salt
  • 1/4 tsp EACH dried thyme, dried rosemary (crushed), paprika, pepper
  • pinch red pepper flakes, plus more to taste

Instructions

BISCUITS

  • Line a baking sheet with parchment paper or a silicone baking mat and set aside. Prepare biscuits according to package directions or proceed to make from scratch:
  • In the bowl of a food processor, combine the flour, baking powder, sugar and salt; pulse to combine. (Or stir together in a large bowl.)
  • Scatter butter over top and pulse until the mixture is the size of small peas. (Or cut butter in with a pastry cutter or forks.)
  • Transfer the mixture to large bowl and make a well in the center. Pour 1 cup buttermilk into the well then fold everything together with a rubber spatula until it begins to come together. Do not overwork the dough. The dough should be shaggy and crumbly with some wet spots.
  • Transfer dough and any crumbles to a floured silicone baking mat or parchment paper.
  • Bring together to form a scraggly ball with well-floured hands. Flatten into a 9×6-inch rectangle (do NOT use a rolling pin), about 3/4-inch thick, as best you can (don’t compact/press too hard). Fold one side into the center, then the other side (see photos).
  • Rotate the work surface 90 degrees. Repeat gently flattening into a 9×6-inch rectangle, 3/4-inch thick (again, don’t compact/press layers too hard). Repeat the folding again.
  • Rotate the dough one more time. Gently flatten into a 9×6-inch rectangle, 3/4-inch thick. Repeat the folding one last time. Gently flatten into the final 9×6-inch rectangle.
  • Using a greased and floured 2 1/2-inch round cutter (you can use the top of a glass), stamp out 6 dough rounds (push straight down, don’t twist). Reshape dough and cut out 2 more.
  • Space rounds at least 1 ½ inches apart on prepared baking sheet. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 425 degrees F.
  • Brush the tops with remaining 2 tablespoons buttermilk.
  • Bake at 425 degrees F for 15-20 minutes or until tops are golden brown. Transfer biscuits immediately to wire rack to cool.

GRAVY

  • While the biscuits bake, prepare the gravy.
  • In a large saucepan, braiser or Dutch oven, cook while crumbling the sausage over medium-high heat. Once browned, sprinkle with flour and cook for 2 minutes.
  • Reduce heat to low and stir in the milk while stirring constantly. Stir in the beef bouillon/base and all of the seasonings.
  • Bring to a simmer, stirring often until it thickens, 5-10 minutes. If it gets too thick, stir in additional milk ¼ cup at a time as needed. If it's not thick enough, continue to simmer. Taste and season with additional salt and pepper and/or red pepper flakes as desired.
  • Ladle gravy over biscuits and dig in!

Video

Notes

Expert Tips and Tricks 

  • Buttermilk substitute: Make your own sour milk by adding 1 tablespoon lemon juice or white vinegar to a liquid measuring cup, then add milk until it reaches 1 cup, then add 2 tablespoons additional milk.  Give, it a stir, and let it rest for 10 minutes.
  • Flour: Please use all-purpose flour or a gluten-free 1:1 baking flour. 
  • Baking Powder: To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free.
  • *Butter: I recommend placing the butter in the freezer for 15 minutes before you begin so it stays as cold as possible. 
  • Sausage: Mild, hot, maple, turkey sausage or chicken sausage will all work.  If using either of the leaner options, you’ll need to add a couple tablespoons of butter or oil to the sausage before adding the flour, otherwise there won’t be enough drippings to create a roux.
  • Milk: Use 2% or whole milk in this recipe otherwise reduce the milk by ¼ cup and add more as needed.
  • Beef bouillon:  This is the secret ingredient that really makes the gravy come alive. Choose from bouillon powder, bouillon cubes, or better than bouillon. Add the bouillon to the sauce without dissolving it in liquid first.
  • Don’t overwork the biscuit dough. Don’t overmix, over-pulse or over-handle the biscuit dough. The more you handle biscuit dough, the tougher your buttermilk biscuits will be. Overworking the dough will melt the butter and over-activate the gluten in the flour resulting in hard, and flat biscuits. The biscuit dough should be crumbly and scraggly and NOT smooth (see How to Make Video).

How to Store and Reheat

  • To store:  Leftover gravy should be stored in an airtight container in the fridge. It will last up to five days. Leftover biscuits will last up to 3 days at room temperature in an airtight container. Make sure to warm the biscuits to soften/moisten.
  • To warm on the stove and oven: For best results, reheat the gravy gently on the stove until simmering. You may need to add a splash of milk to thin. Reheat the biscuits on a parchment paper or nonstick mat lined baking sheet at 350 degrees F for about 5 to 7 minutes, or until heated through, or microwave for about 10 seconds.

Make Ahead & Freezing Instructions: 

  • To make ahead:  Follow the recipe through laminating the biscuit dough, then wrap the dough rectangle tightly in plastic wrap and refrigerate for up to 2 days. When ready to use, proceed to cut out the biscuits and bake.  The gravy reheats beautifully per above instructions.
  • To freeze: Flash freeze the baked biscuits until solid, then transfer to an airtight container and freeze for up to 3 months. When ready to use, set on the counter to thaw overnight. You can also freeze the biscuit dough. Prepare the dough through laminating, then tightly wrap the flattened rectangle in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed to cut out the biscuits and bake.

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4 Comments

  1. Mate Mate PH says

    Looks so delicious. Its well suited for guests and special functions and will blow your heart. I tried this today and it was super awesome.

    • Jen says

      That is awesome you made it already, I’m so pleased you loved it!

  2. Bethany says

    Took a chance on this recipe and I’m sure glad I did! Both the biscuits and gravy are delicious. I used maple sausage so it was on the sweeter side. It was good but I’d probably prefer a different sausage next time. I was unsure of the spice blend at first, but changed my mind upon tasting it. So good! Will be saving this recipe for the future.

    • Jen says

      Thanks so much Bethany, I’m so pleased it will be on repeat! And that’s awesome you made the from-scratch biscuits too!

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