Homemade Biscuits And Country Sausage Gravy Recipe

I love this recipe because it brings back the nostalgic comfort of a lazy Sunday brunch, blending the buttery flakiness of homemade biscuits with the rich, savory depth of sausage gravy. The simplicity and warmth of this dish make it not just a meal, but an experience that wraps me in a cozy, delicious hug every time.

There is something tremendously cozy about beginning the day with country sausage gravy and homemade biscuits. I adore the way the moist, flaky biscuits—made with 2 cups of all-purpose flour and 6 tablespoons of butter, cold and in neat little cubes—melt in your mouth when paired with the creamy, savory gravy.

I could eat them in tandem every day. Even if I’ve said it before, I will say it again: This formula is my favorite way to achieve the heart of a wholesome, Southern breakfast—sublime with a capital S.

Ingredients

All-purpose flour:
An adaptable basic food, abundant in carbohydrates, necessary for maintaining structure.

Baking powder:
A fluffiness agent makes fluffy, airy biscuits.

Unsalted butter:
Delivers sumptuous layers of flavor, moisture, and flakiness.

Whole milk:
Yields smooth textures and boosts taste.

Breakfast sausage:
Provides rich, protein-filled depth to gravy.

Black pepper:
Contributes nuanced warmth and amplifies taste.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 3/4 cup whole milk or buttermilk
• 8 ounces breakfast sausage
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• Salt and black pepper to taste

Instructions

1. Set your oven to 450°F (230°C).

2. In a big bowl, combine 2 cups flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; and 1 teaspoon salt. Whisk together until well combined.

3. Cold, cubed unsalted butter—6 tablespoons worth—is added to the flour mixture. A pastry cutter or the author’s fingertips works the butter into the flour until the mixture looks like coarse crumbs.

4. Add 3/4 cup of whole milk or buttermilk, pouring in while I stir gently and almost fold the batter into itself. I want it just combined, and no more. Overmixing can lead to a tunnel of love in my biscuits—that is, the biscuits can rise well in the middle but not spread out enough to actually be biscuits.

5. Floured surface, turn dough onto a and knead gently a few times. Pat the dough out to 1/2-inch thickness and cut out biscuits using a biscuit cutter.

6. Put the cookies on a baking sheet and bake in the preheated oven for 10 to 12 minutes, or until golden brown.

7. Cooking 8 ounces of breakfast sausage in a large skillet over medium-high heat while the biscuits are baking makes breakfast more hearty. Crumble the sausage with a spoon until it is browned and cooked through.

8. Lower the heat to medium and then scatter 3 tablespoons of all-purpose flour over the sautéed sausage. Stir to mix everything well and then let it cook for 1-2 minutes.

9. Slowly add 2 cups of whole milk, stirring all the while. Keep cooking, and do more than your share of the stirring, until the gravy gets thick, about 5 to 7 minutes.

10. Add salt and black pepper to taste, and then serve the hot sausage gravy over the freshly baked biscuits.

Equipment Needed

1. Oven
2. Large mixing bowl
3. Whisk
4. Pastry cutter or fingertips
5. Measuring cups
6. Measuring spoons
7. Biscuit cutter
8. Baking sheet
9. Large skillet
10. Wooden spoon or spatula
11. Surface for kneading and cutting dough (e.g., countertop)
12. Knife or dough scraper (for transferring biscuits)
13. Cutting board (optional, for sausage)

FAQ

• Can I use self-rising flour instead of all-purpose flour?You can use self-rising flour for this recipe. Just leave out the baking powder, baking soda, and salt.
• What if I don’t have buttermilk?You can substitute with either all whole milk or homemade buttermilk. To make homemade buttermilk, add 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and let sit for 5 minutes.
• Can I make the biscuits ahead of time?Indeed, you are able to ready the dough and chill it in the refrigerator for as long as a day before you do any baking. You are also able to bake the biscuits and heat them up again just before it’s time to serve.
• Is there a way to make the gravy spicier?Absolutely! You can throw in a few red pepper flakes or a dash of hot sauce into the gravy for some more heat.
• Can the gravy be made in advance?Indeed, the gravy can be prepared a day early and kept in the fridge. Reheat it slowly on the stovetop, adding a little milk if it thickens up too much.
• What type of sausage works best for the gravy?This recipe is best with breakfast sausage, but feel free to branch out. You can use spicy sausage or any other type of ground sausage that strikes your fancy.
• How do I store leftovers?Leftover biscuits and gravy can be stored and refrigerated for up to three days, but they must be placed in get-tight containers if they’re to have any hope of lasting that long. Once you’re ready to eat them, all you have to do is reheat the two elements of the dish—gravy on the stovetop and biscuits in the oven—enjoy, and maybe take a moment to reflect on the magical nature of food that can keep you feeling warm and full for hours.

Substitutions and Variations

To make a milk substitute for whole milk or buttermilk, use 3/4 cup of an alternative milk, such as almond or oat milk, with a teaspoon of lemon juice or vinegar to simulate buttermilk.
To replace unsalted butter, use 6 tablespoons of coconut oil or vegan margarine for an option free from dairy.
To make breakfast sausage: Use 8 ounces of either turkey sausage or plant-based sausage crumbles for a lighter or vegetarian option.
For all-purpose flour: Substitute a 1:1 gluten-free flour blend for an all-purpose gluten-free version.
When making the gravy, if whole milk is called for: Use 2 cups of unsweetened soy milk or cashew milk to make a completely dairy-free delicious gravy.

Pro Tips

1. Keep the Butter Cold To achieve light and flaky biscuits, ensure the butter is very cold. You can even chill the flour mixture for a few minutes in the freezer before working in the butter. This helps create steam during baking, which lifts and layers the biscuits.

2. Use Buttermilk for Flavor While whole milk works well, using buttermilk instead gives the biscuits a richer flavor and softer texture. The acidity in buttermilk also reacts with the baking soda, enhancing the biscuit’s rise.

3. Avoid Overmixing When combining milk with the dry ingredients, mix just until incorporated. Overmixing can develop gluten, leading to tougher biscuits. A few lumps in the dough are perfectly fine.

4. Chill the Dough Before Baking After cutting out the biscuits, refrigerate them for about 10 minutes before baking. This firms up the butter again and helps the biscuits hold their shape and rise better in the oven.

5. Enhance the Gravy with Herbs Consider adding a touch of fresh herbs like thyme or sage to the sausage gravy for an extra layer of flavor. Simply chop them finely and add them when you scatter the flour over the sausage.