Southern-Style Sausage Gravy and Fluffy Buttermilk Biscuits 🥐🥄
Nothing says comfort food quite like a steaming plate of Sausage Gravy and Biscuits, a Southern classic that warms the heart and soul. This iconic dish features tender, golden biscuits topped with a rich, creamy sausage gravy that’s packed with savory flavor. Perfect for a hearty breakfast, a cozy brunch, or even a satisfying dinner, this recipe is a crowd-pleaser that brings a taste of the South to any table. Whether you’re a seasoned home cook or a beginner, this foolproof recipe will guide you to fluffy biscuits and velvety gravy that’s sure to impress.
Designed to serve 4–6, this recipe is all about indulgence and simplicity. Let’s get cooking and bring some Southern charm to your kitchen!
Ingredients
For the Fluffy Buttermilk Biscuits:
- 2 cups all-purpose flour (spooned and leveled for accuracy)
- 1 tbsp baking powder (fresh for maximum rise)
- ½ tsp baking soda (for extra fluffiness with buttermilk)
- ¾ tsp fine sea salt (to enhance flavor)
- ½ cup (1 stick) unsalted butter (cold and cubed, for flaky layers)
- ¾ cup cold buttermilk (or whole milk with 1 tsp lemon juice for a DIY version)
- Optional: 1 tbsp melted butter (for brushing the biscuits after baking)
For the Creamy Sausage Gravy:
- 1 lb breakfast sausage (mild, spicy, or sage-flavored, based on preference)
- ¼ cup all-purpose flour (for thickening the gravy)
- 2½–3 cups whole milk (adjust for desired thickness)
- ½ tsp kosher salt (or to taste)
- ¾ tsp freshly ground black pepper (or to taste)
- Optional: Pinch of cayenne pepper, a dash of hot sauce, or ½ tsp smoked paprika for a flavor boost
For Garnish (Optional):
- Fresh parsley or chives, finely chopped
- Extra cracked black pepper for a rustic touch
Equipment Needed
- Large mixing bowl
- Pastry cutter, fork, or food processor (for cutting in butter)
- Biscuit cutter (2½–3 inches) or a round glass
- Baking sheet lined with parchment paper or a silicone mat
- Large cast-iron or non-stick skillet
- Wooden spoon or whisk (for stirring gravy)
- Measuring cups and spoons
Instructions
Step 1: Preheat and Prep for Biscuits
The key to perfect biscuits is keeping everything cold and handling the dough gently to ensure flaky, tender layers.
- Preheat the oven: Set your oven to 450°F (230°C) and position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt until well combined. This ensures even distribution of the leavening agents for a consistent rise.
Step 2: Make the Buttermilk Biscuits
These biscuits are buttery, golden, and perfectly flaky—ideal for soaking up that rich sausage gravy.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces. Work quickly to keep the butter cold, as those chunks create flaky layers.
- Add the buttermilk: Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a wooden spoon or spatula until the dough just comes together. It should be slightly shaggy and sticky—avoid overmixing to keep the biscuits tender.
- Shape the dough: Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about ¾-inch thick. Fold the dough in half once (like a book) and pat it down again to ½-inch thickness. This folding technique creates extra layers.
- Cut the biscuits: Using a 2½–3-inch biscuit cutter or the rim of a glass, cut out biscuits by pressing straight down without twisting (twisting seals the edges and prevents rising). Gather scraps, pat them together gently, and cut additional biscuits. You should get 6–8 biscuits.
- Bake: Place the biscuits on the prepared baking sheet, ensuring they touch slightly for soft sides or are spaced apart for crisp edges. Bake for 10–12 minutes, or until the tops are golden brown and the biscuits are puffed up. Brush with melted butter immediately after baking for extra flavor, if desired. Keep warm until ready to serve.
Step 3: Cook the Sausage
The sausage is the star of the gravy, infusing it with savory, meaty goodness.
- Brown the sausage: In a large cast-iron or non-stick skillet over medium heat, add the breakfast sausage. Break it into small crumbles with a wooden spoon as it cooks. Cook for 6–8 minutes, stirring occasionally, until fully browned and cooked through. Do not drain the fat—this is the flavor base for your gravy!
- Check the fat content: You should have about 2–3 tablespoons of fat in the skillet. If there’s too little, add a tablespoon of butter; if there’s too much, spoon off the excess but keep enough for a rich gravy.
Step 4: Make the Creamy Sausage Gravy
This gravy is velvety, flavorful, and the perfect partner for your biscuits.
- Create the roux: Sprinkle the flour evenly over the cooked sausage in the skillet. Stir constantly for 1–2 minutes to cook the flour, ensuring it absorbs the fat and loses its raw taste. The mixture should look like a thick paste.
- Add the milk: Gradually pour in 2½ cups of whole milk, stirring constantly with a whisk or wooden spoon to prevent lumps. Increase the heat to medium-high and bring the mixture to a gentle simmer.
- Thicken the gravy: Let the gravy simmer for 5–8 minutes, stirring occasionally, until it thickens to a creamy consistency. If it becomes too thick, add more milk, ¼ cup at a time, until it reaches your desired texture.
- Season to perfection: Taste the gravy and season with kosher salt, freshly ground black pepper, and any optional seasonings like cayenne, hot sauce, or smoked paprika. Adjust to suit your taste, keeping in mind the sausage may already be salty.
Step 5: Serve and Enjoy
- Assemble the dish: Split the warm biscuits in half and place them on plates, cut side up. Generously ladle the hot sausage gravy over each biscuit half, ensuring a hearty portion of sausage in every bite.
- Garnish: Sprinkle with chopped parsley, chives, or extra cracked black pepper for a pop of color and flavor.
- Serve immediately: This dish is best enjoyed fresh and hot, with the biscuits soaking up the creamy gravy.
Pro Tips for Southern Perfection
- Keep ingredients cold: For the flakiest biscuits, chill your butter, buttermilk, and even the mixing bowl before starting. Cold ingredients create steam during baking, resulting in tender layers.
- Customize the sausage: Experiment with different sausage flavors, such as sage, maple, or spicy Italian, to switch up the gravy’s personality.
- Make it gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend and ensure your sausage is gluten-free.
- Add a twist: Stir in a handful of shredded cheddar cheese or a tablespoon of cream cheese to the gravy for extra richness.
- Prep ahead: Bake the biscuits a few hours in advance and reheat in a 350°F oven for 5 minutes. The gravy can be made ahead and reheated with a splash of milk to restore creaminess.
- Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. Refrigerate leftover gravy for up to 3 days; reheat gently on the stove, adding milk as needed.
Why You’ll Love This Recipe
Sausage Gravy and Biscuits is the epitome of comfort food—simple ingredients transformed into a dish that’s greater than the sum of its parts. The biscuits are buttery and flaky, the gravy is creamy and packed with savory sausage, and together, they create a meal that’s both nostalgic and deeply satisfying. This recipe is versatile enough for a lazy weekend breakfast or a festive holiday brunch, and it’s easy to scale up for a crowd.
Serving Suggestions
- Pair with scrambled or fried eggs for a classic Southern breakfast platter.
- Serve alongside sautéed greens or roasted potatoes for a heartier meal.
- Offer hot coffee, fresh orange juice, or a mimosa to round out the experience.
- For dessert, try a light fruit salad or a slice of pecan pie to keep the Southern theme.
Variations to Try
- Cheesy Biscuits: Add ½ cup shredded cheddar or Monterey Jack to the biscuit dough for a cheesy twist.
- Spicy Kick: Mix diced jalapeños into the gravy or top with sliced fresh chiles for heat.
- Vegetarian Version: Swap sausage for a plant-based alternative and use vegetable stock in place of some milk for a lighter gravy.
- Biscuit Sandwiches: Turn leftovers into breakfast sandwiches by adding a fried egg and a slice of cheese between biscuit halves.
Share Your Comfort Food Creation!
We can’t wait to see your take on this Southern classic! Snap a photo of your Sausage Gravy and Biscuits and share it with us on 25insurance.com. Tag us with #SouthernBiscuitBliss for a chance to be featured in our recipe showcase. Happy cooking, and enjoy every comforting bite! 😋🥄
