I’ve spent years perfecting biscuits and gravy, and I’m convinced the secret lies in balancing simplicity with technique. Start with cold ingredients for flaky biscuits, and let the sausage render its rich fat for a gravy that’s creamy without being heavy. The key is in the seasoning—just enough black pepper to give it depth. If you’ve ever wondered why homemade beats anything store-bought, this recipe might just be your answer.
Recipe
There’s nothing quite like the comfort of homemade biscuits and gravy—flaky, buttery biscuits smothered in a creamy, peppery sausage gravy that’s pure magic. This recipe is the real deal, the kind of breakfast (or dinner—no judgment here) that’ll have everyone at the table asking for seconds.
The secret? A touch of buttermilk in the biscuits for that perfect tang and tenderness, and a gravy made with good-quality sausage and just the right amount of black pepper for a little kick.
One bite of that rich, savory gravy over a warm biscuit, and you’ll swear off store-bought versions forever. Best part? It’s easier than you think to whip up from scratch. Trust me, once you try this, it’ll become a weekend staple.
Ingredients
To nail the perfect biscuits and gravy, it’s all about using the right ingredients. Fresh, high-quality elements make all the difference, and a few insider tips will guarantee your dish shines. Don’t stress if you’re missing something—there are always easy swaps to keep you on track.
For the Biscuits:
Flour – All-purpose Flour is your go-to; it gives the biscuits structure without being too heavy.
Baking Powder – Non-negotiable! It’s the key to achieving those fluffy, rise-perfect biscuits.
Salt – Enhances flavor—don’t skimp.
Butter – Use cold, unsalted Butter for flaky layers. If you’re out, cold shortening works in a pinch.
Buttermilk – Adds tang and tenderness. No buttermilk? Mix 1 cup whole milk with 1 tablespoon vinegar or lemon juice.
For the Gravy:
Ground Sausage – Breakfast sausage is the star here. Go for a high-fat variety for maximum flavor. If you’re vegetarian, crumbled plant-based sausage works too.
Flour – Essential for thickening the gravy.
Whole Milk – Adds richness. For a lighter option, 2% milk will do, but avoid skim for the best texture.
Salt & Black Pepper**** – Season generously, especially the pepper—it’s the soul of the gravy.
Butter or Bacon Fat**** – For cooking the sausage and building flavor. Butter adds a creamy finish, while bacon fat gives a smokier edge.
Extras:
Chopped fresh chives or parsley for garnish—little touches that make it look restaurant-worthy.
How to Make the Best Classic Biscuits and Gravy
- Cut out biscuits using a 2.5-inch biscuit cutter or a floured glass. Press straight down without twisting to guarantee even rising. Re-roll scraps once for additional biscuits.
- Arrange biscuits on a baking sheet, leaving about 1-2 inches between them. For softer sides, place them closer together; for crispier edges, space them apart.
- Bake for 10-12 minutes, or until the tops are golden brown. Keep an eye on them after 10 minutes to avoid overbaking.
- While biscuits bake, prepare the gravy. In a skillet over medium heat, cook 1/2 pound of ground sausage until browned. Remove the sausage, leaving 2-3 tablespoons of fat in the pan.
- Make the roux by whisking 3 tablespoons of flour into the sausage fat. Cook for 1-2 minutes until golden, stirring constantly to avoid burning.
- Add milk slowly, pouring in 2 cups of whole milk while whisking to prevent lumps. Bring to a gentle simmer, stirring frequently, until the gravy thickens, about 5-7 minutes.
- Season and add sausage. Stir in 1/2 teaspoon of black pepper, 1/4 teaspoon of salt (adjust to taste), and the cooked sausage. Simmer for another minute to combine flavors.
- Serve immediately. Split warm biscuits in half and spoon the gravy generously over the tops. Enjoy while hot for the best texture and flavor.
Nutrition
Here’s the nutritional breakdown for a serving of homemade biscuits and gravy.
| Nutrition | Per Serving |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Saturated Fat | 10g |
| Cholesterol | 35mg |
| Sodium | 800mg |
| Total Carbohydrates | 40g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 12g |
Chef Tips
When I make biscuits and gravy, I’ve found that using cold butter and buttermilk guarantees the biscuits turn out flaky and tender.
For the gravy, I always brown the sausage well to develop deep flavor, then whisk the roux until it’s golden before adding milk.
I cook it low and slow to avoid lumps and season generously with black pepper for that classic Southern kick.
