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This Biscuits and Gravy recipe brings classic Southern comfort food to your table easily and quickly. You’ll love the flaky biscuits and thick sausage gravy!
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A Southern Comfort Classic
Biscuits and Gravy is the ultimate comfort food, and for me, it’s pure nostalgia in a dish. There’s something about the buttery, flaky biscuits and rich, creamy sausage gravy that makes it perfect for breakfast, brunch, or even dinner. This easy Biscuits and Gravy recipe brings all the classic Southern flavors to your table in no time—and it’s so delicious, you’ll want to make it again and again!
Why I Love This Biscuits and Gravy Recipe
Biscuits and Gravy is a dish that’s been a staple in my home for years. It’s rich, hearty, and full of flavor. My girls love it so much that they ask for it every year on their birthdays! We make a big batch of fluffy buttermilk biscuits, smother them with savory sausage gravy, and enjoy a meal that really sticks to your ribs. It’s warm, comforting, and so satisfying, whether it’s a special occasion or just a cozy Sunday morning.
Here’s why this recipe is a winner:
- Flaky, Buttery Biscuits – You can make them from scratch or use store-bought dough when you’re in a pinch.
- Rich, Creamy Sausage Gravy – Thick and flavorful, it’s the perfect topping for those biscuits.
- Adjustable Spice – Want some heat? Add a little cayenne or red pepper flakes. The best part? You can make it as mild or spicy as you like!
- Perfect for Any Meal – Whether it’s breakfast, lunch, or dinner, Biscuits and Gravy works anytime.
We love to have this for breakfast, sometimes with a side of fresh fruit or a smoothie. It’s one of those dishes that never fails to make everyone at the table smile. So let’s dive in and make this comforting Southern classic!
Simple Ingredients You’ll Need for Biscuits and Gravy
This recipe is so simple, and I bet you’ve got most of the ingredients already in your kitchen!
- For the Biscuits: You can either make my homemade Buttermilk Biscuits (which I highly recommend) or use store-bought biscuit dough if you’re short on time.
- Ground Sausage: I usually use an uncooked breakfast sausage like Jimmy Dean pork sausage. but you can totally mix it up. Try spicy Italian sausage for a little extra kick, or even sweet Italian sausage for a milder flavor. If you’re not into sausage, bacon pieces also work great!
- All-Purpose Flour: For thickening up the gravy. (I also really like Wondra Flour)
- Whole Milk: For a creamy, dreamy gravy. You can use heavy cream for a richer gravy, but whole milk is my go-to.
- Kosher Salt and Black Pepper: Essential for seasoning!
- Cayenne or Red Pepper Flakes: If you like a little spice, add just a pinch.
- Optional Garnishes: Fresh parsley adds a nice pop of color, and a little minced garlic can take the flavor up a notch.
Ingredient Additions and Substitutions
- hot sausage – for more spicy sausage
- Italian sausage – for a little more flavor
- Turkey sausage – for a lighter version
- Sausage Patties – if you don’t like your sausage in the gravy
- Ground Beef – if you prefer beef to pork
- garlic powder or minced garlic
- onion powder
Equipment You’ll Need
- A large mixing bowl (if you’re making our biscuits from scratch)
- A pastry cutter (for cutting in butter for the biscuits)
- A baking sheet
- Parchment paper (for easy cleanup!)
- A cast Iron skillet
How to Make Biscuits and Gravy
1. Start with the Biscuits:
- If you’re making homemade biscuits, follow my Buttermilk Biscuits recipe for fluffy, golden biscuits.
- Need a shortcut? No problem! You can use refrigerated biscuit dough, which works just as well when you’re in a rush.
2. Prepare the Sausage Gravy:
- In a large skillet, brown the sausage, breaking it up into small crumbles as it cooks. I always save a little of the sausage grease because it adds SO much flavor to the gravy!
- Once the sausage is cooked through, sprinkle in some flour to coat the sausage and thicken the gravy. Stir it around for a minute or two until the flour cooks a little.
- Slowly whisk in the milk, stirring constantly until the gravy thickens to your liking. Add salt, pepper, and cayenne or red pepper flakes to taste.
- Keep stirring until the gravy is thick and creamy, then remove it from the heat.
3. Assemble:
- Split your warm biscuits in half, pour the sausage gravy over them, and maybe sprinkle a little parsley on top for color.
- Serve it up and enjoy!
Questions About Biscuits and Gravy
I love using breakfast sausage for this, but you can really use whatever type of sausage you like! Spicy Italian sausage adds a nice kick, and sweet Italian sausage gives it a milder flavor. Want to skip the sausage altogether? Bacon bits are a great alternative!
Yes, you can easily substitute the sausage in this recipe for a meatless vegan breakfast sausage.
Yes, just sub the flour for cornstarch or a gluten-free cup for cup flour blend. If I am making a gluten-free version I like using the Red Lobster gluten-free Cheddar Bay Biscuit mix. I have found it at Walmart and other grocery stores.
Biscuits and Gravy is a classic Southern dish that has its roots in the late 1800s. It’s a beloved comfort food in the Southern U.S., though it’s popular all across the country now.
Biscuits and Gravy are best served fresh, but if you have leftovers, store the biscuits and gravy separately in airtight containers in the fridge. The gravy may thicken up a bit, but you can always reheat it and add a little extra milk to loosen it up.
What to Serve with Biscuits and Gravy
Since Biscuits and Gravy is rich and hearty, it’s nice to pair it with something light and refreshing. Here are a few ideas:
- Fresh Fruit: Strawberries, melon, or citrus fruits are a great way to balance out the richness.
- Smoothies: A fruit smoothie is a great way to add some vitamins and color to your breakfast!
- Potatoes: If you’re in the mood for something savory, try serving it with hash browns, roasted potatoes with peppers, or a potato skillet.
Biscuits and Gravy
Video
Equipment
- Stove Top
- Fry Pan/Skillet
Ingredients
- 6 biscuits homemade or pre-made (Buttermilk Biscuit Recipe)
- 1 pound sausage uncooked
- 1/2 cup flour I like to use Wondra Flour
- 3 to 4 cups milk
- salt and pepper
- cayenne powder optional
- red pepper flakes optional
Instructions
- Cook sausage in large skillet over medium to medium-high heat until browned and no longer pink. Remove from pan and pat off excess grease with a paper towel.
- Return the sausage to the pan and add flour, stir to coat the sausage in the flour.
- Gradually add milk to the sausage and flour mixture while cooking on medium heat. Cook and add milk until sauce mixture is desired thickness.
- Add salt, pepper, cayenne, and or red pepper flakes to taste.
Notes
Cooking Tips
- You can make homemade biscuits if you like, or use a biscuit mix like Bisquik. I usually pop them on a baking sheet and bake them in the oven while whisking together the gravy. But if you want to keep it even more simple (and save a mixing bowl), open a can of refrigerated biscuit dough and call it good. I like the golden brown, flaky layered biscuits, but any kind will work perfectly.
- Opt for whole milk for this recipe. You’ll want to keep things as creamy and rich as possible, and I find that using whole milk helps to make the most decadent biscuits and gravy ever.
- Save the grease from browning the sausage for the gravy. It adds a real depth of flavor that just can’t be beat!
Nutrition Information
Final Thoughts
Biscuits and Gravy is the kind of recipe that brings people together. It’s comforting, filling, and just downright delicious. Whether you make it for a special occasion, a lazy weekend breakfast, or a weeknight dinner, it’s sure to become a family favorite. Don’t be afraid to experiment with different sausages or add a little more spice to make it your own.
Make It Your Own: Want it spicier? Add more cayenne. Prefer a different type of sausage? Go for it! The beauty of this recipe is that you can tailor it to your tastes.
This sounds ABSOLUTELY DELICIOUS!! I can’t wait to try them. Thank you for sharing
Can I add a chopped onion
Of course! I would sauté the onion and then add the sausage to cook in with it once the onions are transparent. It will be delicious!