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Homemade biscuits and gravy is a comforting breakfast classic that warms the heart and satisfies the appetite. Fluffy, buttery biscuits paired with rich, creamy sausage gravy create a delicious combination that makes any morning feel special. This recipe is not only easy to follow but also perfect for a cozy weekend breakfast or a hearty brunch.
Why You’ll Love This Recipe
This homemade biscuits and sausage gravy recipe is a delightful way to start your day. It’s all about comfort and flavor, making it a family favorite.
- Quick and easy to prepare, perfect for busy mornings.
- Made from scratch, ensuring fresh and tasty biscuits.
- A satisfying meal that can feed a crowd.
- Versatile and can be customized to suit your taste.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 pound breakfast sausage (pork or turkey)
- 1/4 cup all-purpose flour (for gravy)
- 2 cups whole milk
- 1/2 teaspoon black pepper
- Fresh herbs (like parsley or chives) for garnish
How to Make Biscuits and Gravy
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
- Pour in the buttermilk and stir gently until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a rectangle about 1-inch thick.
- Using a biscuit cutter, cut out biscuits and place them on a baking sheet lined with parchment paper. Gather and re-roll any scraps to cut out additional biscuits.
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- While the biscuits are baking, prepare the sausage gravy. In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small pieces as it cooks.
- Once the sausage is cooked, sprinkle 1/4 cup of flour over it and stir for about 1 minute to form a roux.
- Gradually whisk in the whole milk, stirring constantly until the gravy thickens, about 5-7 minutes.
- Add black pepper to taste and adjust seasoning if necessary.
- When the biscuits are done, remove them from the oven and let them cool slightly. Split them open and ladle the hot sausage gravy over the top.
- Garnish with fresh herbs before serving.
Tips for the Best Results
- Use cold butter to ensure flaky biscuits.
- Don’t overwork the dough; a few gentle kneads are enough.
- For extra flavor, consider adding a pinch of cayenne pepper to the sausage gravy.
- If you prefer a thicker gravy, let it simmer a bit longer until it reaches your desired consistency.
Easy Variations
- Swap out the breakfast sausage for chorizo or plant-based sausage for a different flavor profile.
- Add diced green onions or bell peppers to the sausage while cooking for added texture and flavor.
- Experiment with different herbs like thyme or rosemary in the gravy for a unique twist.
What to Serve With It
- Fresh fruit salad for a refreshing contrast.
- Scrambled eggs or a vegetable frittata for added protein.
- A side of crispy bacon or ham for a heartier meal.
- Coffee or freshly squeezed orange juice to complement your breakfast.
Storage and Reheating
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Store any leftover biscuits and gravy in an airtight container in the refrigerator for up to 3 days. To reheat, place the gravy in a saucepan over low heat, stirring until warmed through. Biscuits can be reheated in a toaster oven or microwave until warm.
Recipe Card
Homemade Biscuits and Sausage Gravy
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings
Ingredients:
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 8 servings
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
- 1 pound breakfast sausage (pork or turkey)
- 1/4 cup all-purpose flour (for gravy)
- 2 cups whole milk
- 1/2 teaspoon black pepper
- Fresh herbs (like parsley or chives) for garnish
Instructions:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
- Pour in the buttermilk and stir gently until just combined. Do not overmix.
- Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Pat it into a rectangle about 1-inch thick.
- Using a biscuit cutter, cut out biscuits and place them on a baking sheet lined with parchment paper. Gather and re-roll any scraps to cut out additional biscuits.
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- While the biscuits are baking, prepare the sausage gravy. In a large skillet over medium heat, cook the sausage until browned and fully cooked, breaking it into small pieces as it cooks.
- Once the sausage is cooked, sprinkle 1/4 cup of flour over it and stir for about 1 minute to form a roux.
- Gradually whisk in the whole milk, stirring constantly until the gravy thickens, about 5-7 minutes.
- Add black pepper to taste and adjust seasoning if necessary.
- When the biscuits are done, remove them from the oven and let them cool slightly. Split them open and ladle the hot sausage gravy over the top.
- Garnish with fresh herbs before serving.
Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gravy on the stovetop and biscuits in a toaster oven or microwave.
