Southern-Style Biscuits & Sausage Gravy Recipe

There’s nothing quite like a plate of warm, flaky Southern-style biscuits smothered in rich, creamy sausage gravy. This comforting classic comes together in just 40 minutes, making it an ideal breakfast-for-dinner option or a hearty weekend brunch staple. The biscuits are tender and golden, while the sausage gravy is savory, peppery, and soul-satisfying. It’s a dish that feels like a warm hug—and you don’t need to be a Southern cook to nail it.

Why You’ll Love This Recipe

• Quick and Comforting: You can whip this up in just 40 minutes, start to finish. Perfect for a cozy, no-fuss meal when you’re short on time.
• Classic Flavor: The rich, peppery gravy over buttery, flaky biscuits is everything you crave in a down-home comfort dish.
• Simple Ingredients: No fancy ingredients here—just kitchen staples coming together in the most delicious way.
• Crowd-Pleaser: Whether you’re serving a hungry family or feeding weekend guests, this dish always disappears fast.

Ingredients You’ll Need

Here’s what you’ll need to bring this Southern classic to life:

• All-Purpose Flour: The base for both the biscuits and the gravy. Essential for structure and thickness.
• Baking Powder: Helps the biscuits rise into fluffy, golden pillows.
• Butter: Cold and cubed for that irresistible biscuit flakiness. Also used for flavor in the gravy if needed.
• Milk: Whole milk is ideal—it adds richness to both the biscuit dough and the sausage gravy.
• Breakfast Sausage: Go for a good-quality ground pork sausage with seasoning. Adds the bold, savory punch to your gravy.
• Salt and Black Pepper: Don’t skimp—especially the pepper. It’s key to that classic Southern gravy flavor.
• Optional Add-ins: A pinch of cayenne or crushed red pepper flakes for a little kick. A touch of cream can make the gravy even silkier.

Variations

Want to mix it up? Try these tasty spins:

• Spicy Gravy: Use hot breakfast sausage and add a dash of hot sauce or cayenne for some heat.
• Cheesy Biscuits: Stir in shredded cheddar to the biscuit dough for extra richness.
• Herb-Infused: Add chopped fresh thyme or chives to the biscuits or gravy for a subtle herbal note.
• Vegetarian Option: Use meatless sausage crumbles and vegetable broth in the gravy.

How to Make Southern-Style Biscuits & Sausage Gravy

Step 1: Make the Biscuit Dough

In a large bowl, mix the flour, baking powder, and a pinch of salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Pour in the milk and gently stir just until the dough comes together—don’t overmix.

Step 2: Shape and Bake the Biscuits

Turn the dough onto a floured surface and pat it out to about ¾-inch thick. Fold it over once or twice for flakier layers, then cut out biscuits with a round cutter or glass. Place them on a baking sheet and bake in a 425°F oven for about 12–15 minutes, or until golden and puffed.

Step 3: Brown the Sausage

While the biscuits bake, cook the sausage in a large skillet over medium heat, breaking it up with a spoon. Let it get nicely browned for maximum flavor.

Step 4: Make the Gravy

Sprinkle flour over the cooked sausage and stir to coat. Let it cook for about a minute to remove the raw flour taste. Gradually pour in the milk, stirring constantly to prevent lumps. Let the mixture simmer until thickened, then season generously with salt and freshly cracked black pepper.

Step 5: Serve It Up

Split the warm biscuits in half and ladle that creamy sausage gravy right over the top. A little extra black pepper on top never hurts.

Pro Tips for Making the Recipe

• Keep Your Butter Cold: Cold butter equals flaky biscuits. Don’t let it melt before the oven does its job.
• Don’t Overwork the Dough: Stir just until everything comes together. Overmixing can make the biscuits tough.
• Brown the Sausage Well: Letting it get some caramelization adds serious depth to the gravy.
• Adjust Gravy Thickness: Too thick? Add more milk. Too thin? Let it simmer a little longer.

How to Serve

These biscuits and gravy are a meal all on their own, but here are some tasty ways to round them out:

On the Side:

• A crisp green salad or some sautéed greens (collards or spinach) to cut through the richness
• Fresh fruit like orange slices or berries to brighten the plate
• Scrambled or fried eggs for a protein boost

Toppings:

• Extra cracked black pepper
• A sprinkle of fresh parsley or chives
• A drizzle of hot sauce for those who like a kick

Make Ahead and Storage

Storing Leftovers

Store leftover biscuits and gravy separately in airtight containers in the refrigerator. The gravy will keep for up to 3 days, and biscuits for about 2 days.

Freezing

Freeze the baked biscuits in a sealed bag for up to 2 months. Reheat in the oven for best texture. The sausage gravy can also be frozen—just cool completely and store in a freezer-safe container.

Reheating

Warm the biscuits in a 350°F oven until heated through. Reheat the gravy gently on the stovetop, adding a splash of milk to loosen it up.

FAQs

Can I use store-bought biscuits?
Absolutely! If you’re in a hurry, canned or frozen biscuits work just fine. But if you have a few extra minutes, homemade makes a big difference in flavor and texture.

What kind of sausage works best?
A classic pork breakfast sausage is ideal. Choose one with seasoning already added (sage or spicy varieties are great), or season plain sausage yourself.

Can I make the gravy ahead of time?
Yes, the gravy can be made a day ahead. Just store it in the fridge and reheat gently with a bit of milk to bring it back to the right consistency.

Can I make this gluten-free?
Sure! Use a gluten-free all-purpose flour blend for both the biscuits and the gravy. Make sure your sausage is gluten-free too.

Final Thoughts

Southern-Style Biscuits & Sausage Gravy is the ultimate comfort food that never goes out of style. Whether you’re serving it up for a lazy Sunday brunch or treating yourself to a cozy weeknight dinner, this recipe brings warmth, flavor, and satisfaction to the table every time. Simple ingredients, rich flavor, and ready in 40 minutes—go ahead and give it a try. You’re going to love every bite.

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