Biscuits and Gravy
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Biscuits and Gravy bring together flaky, buttery biscuits and rich sausage gravy for the ultimate comfort breakfast. They break apart into tender pieces while the gravy clings to every crack. One simple trick transforms ordinary dough into a homemade favorite. Once you try them, you might keep coming back for more.
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I make them for weekend brunch, Christmas morning, Easter breakfast, and lazy Saturday mornings when I want something filling and comforting. They’re perfect for feeding a crowd at family gatherings or holiday potlucks because everyone loves them. Biscuits stay fresh at room temperature for up to 3 days, and gravy keeps refrigerated for 2 to 3 days. Both can be frozen for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Biscuits and Gravy with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll walk you through making the biscuits first, then the gravy while they bake.
Prep the Biscuit Dough
In a large bowl, whisk together the flour, baking powder, sugar, and salt until everything’s evenly combined.
Add the cold butter cubes and use a pastry cutter or your fingertips to work them into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible.
Pour in the cold half-and-half and stir gently with a fork or spatula until a soft, shaggy dough forms. Don’t overmix or your biscuits won’t be as flaky.
Shape and Bake the Biscuits
Turn the dough out onto a floured surface and fold it over itself a few times to create layers. It always helps to have a silicone countertop mat for things like this, especially if you want to keep your counter tidy.
Roll it out to about 1 inch thick with a rolling pin, then use a round cookie cutter or the rim of a glass to cut out rounds. Press straight down without twisting so the biscuits rise properly.
Place them on a sheet pan lined with parchment paper, leaving about an inch between each biscuit so they bake evenly. Bake in a preheated oven at 425°F for 12 to 15 minutes, or until they’re golden brown on top.
Brush the tops with melted butter as soon as they come out of the oven so they stay soft and get that golden, glossy finish.
Brown the Sausage
While the biscuits bake, melt the butter in a large nonstick skillet over medium-high heat. Add the breakfast sausage and break it up into small pieces as it cooks, so they all brown evenly.
You can use a regular spatula here, but personally, I prefer using a meat chopper because it’s easier to crumble meat this way, and it doesn’t scratch my pan.
Let it fully brown for about 5 to 7 minutes, stirring occasionally, until it’s cooked through and has some crispy bits.
Make the Gravy
Reduce the cooking temperature to medium heat before sprinkling in the flour over the cooked sausage so it doesn’t burn.
Once the flour’s added, stir it in to coat the crumbled sausage evenly, letting it cook for about 3 minutes to get rid of the raw flour taste. This creates a quick roux right in the sausage fat that’ll thicken the gravy.
Slowly pour in the milk while stirring constantly to prevent lumps. Season with salt and black pepper to taste, then keep stirring as the gravy comes to a simmer and thickens, which takes about 5 to 7 minutes.
I swear, having a salt and pepper grinder set nearby keeps everything running smoothly as you cook, and lets you control the seasoning more easily.
Serve Warm
Now, transfer the biscuits to a plate and spoon the hot sausage gravy over the top. Garnish with fresh herbs for brightness, and serve them right away while everything’s hot and the biscuits are still fluffy. Enjoy!
Equipment
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- 1 teaspoon sugar
- ¾ teaspoon salt
- ½ cup cold unsalted butter cut into cubes
- 1 cup cold half and half
- ½ tablespoon melted butter for brushing
For the Sausage Gravy:
- 2 tablespoons unsalted butter
- 1 pound breakfast sausage casings removed
- ¼ cup all-purpose flour
- 2 ½ cups milk
- Salt and black pepper to taste
Instructions
Make the Biscuits:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.2 cups all-purpose flour, 1 ½ tablespoons baking powder, 1 teaspoon sugar, ¾ teaspoon salt
- Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Pour in the cold half and half and stir gently until a soft dough forms. Do not overmix.½ cup cold unsalted butter, 1 cup cold half and half
- Turn the dough out onto a floured surface. Fold it a few times, then roll it out to about 1 inch thick. Cut into rounds using a biscuit cutter.
- Place the biscuits on the prepared baking sheet and bake for 12 to 15 minutes, or until golden brown.
- Brush the tops with melted butter and set aside to cool slightly.½ tablespoon melted butter
Make the Sausage Gravy:
- In a large skillet, melt the butter over medium-high heat. Add the sausage and cook, breaking it apart with a spatula, until browned, about 5 minutes.2 tablespoons unsalted butter, 1 pound breakfast sausage
- Reduce the heat to medium. Sprinkle the flour evenly over the sausage and stir for about 3 minutes to coat.¼ cup all-purpose flour
- Slowly pour in the milk while stirring constantly to avoid lumps.2 ½ cups milk
- Add salt and black pepper to taste. Simmer for 5 to 7 minutes, stirring occasionally, until the gravy is thick and creamy.Salt and black pepper
To Serve:
- Split the warm biscuits in half and place them on plates. Spoon the melted butter and the sausage gravy generously over the top.
- Serve immediately and enjoy this comforting Southern breakfast favorite!
Video
Notes
Nutrition
How to Store Leftovers
Store the biscuits and gravy separately so the biscuits don’t get soggy. Keep the biscuits in glass airtight storage containers at room temperature for up to 3 days, or store them in the fridge for up to 5 days.
If you’re going to freeze them, wrap them individually in plastic wrap and put them in a freezer bag, where they’ll keep for up to 3 months. Defrost overnight in the refrigerator and warm them in the oven or microwave before serving.
For gravy, keep it refrigerated in a sealed container for 2 to 3 days, or frozen for up to 3 months. Let it thaw in the fridge overnight, then reheat on the stove over low heat, stirring often and adding a splash of milk if it gets too thick.
What to Serve With Biscuits and Gravy
Serve these with scrambled eggs and crispy bacon for a complete Southern breakfast spread. Fresh fruit like sliced strawberries or a simple fruit salad cuts through the richness of the gravy and adds brightness to the plate. Hot coffee or cold orange juice completes the meal perfectly.
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About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
