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This biscuits and gravy recipe features the most buttery, flaky, scratch-made buttermilk biscuits with a super flavorful and creamy sausage gravy for a hearty breakfast that’s a total home run.
This Is One of Our Favorite Weekend Breakfasts
A hearty homemade breakfast on a Saturday or Sunday is something I look forward to all week long. During the week it’s simple bites like egg bites, avocado toast, or a frittata.
But once the weekend hits, I love whipping up something more special and substantial, like French toast, a hearty breakfast casserole, or this biscuits and sausage gravy recipe.
Biscuits and gravy is one of my husband’s all-time favorite brekkies and comfort foods, but I had never tried my hand at it until now, and man is a game-changer when making it at home. This simple recipe features the most tender, buttery, flaky buttermilk biscuits and a super flavorful, creamy sausage gravy that comes together in no time.
Enjoy!
A Few Ingredient Notes
The full recipe, with amounts, can be found in the recipe card below.
- Buttermilk — Use real buttermilk, and make it full fat! It adds moisture and also keeps the biscuits tender and flaky.
- Flour — In a perfect world, you’d use a kitchen scale to measure out the flour since every brand has a slightly different density. (Otherwise good ol’ measuring cups do the job just fine.)
- Sugar — Doesn’t make the biscuits taste sweet, it just encourages browning.
- Baking powder + baking soda — You need both leavening agents to create ultra flaky biscuits.
- Butter — I prefer using unsalted butter (it needs to be super cold!) and then adding additional kosher salt to the dough so I can get the flavor of my biscuits just right.
- Breakfast sausage—Be sure to save the drippings!
- Milk — I recommend using whole milk for the best gravy consistency
- Soy sauce—This may seem like an odd ingredient, but I swear it works! The soy sauce is subtle but lends a depth of flavor and umami to the gravy. You’d miss it if it wasn’t there!
How to Make Biscuits and Gravy From Scratch
To save time, plan to make the biscuits ahead of time. Store them in the freezer (they’ll keep for up to 3 months), and simply bake them from frozen while you make your gravy.
Making the Biscuits
- Combine the dry ingredients with cold butter. Add the dry ingredients to a large bowl and stir with a fork or a whisk to combine. Grate your butter (it should be VERY cold) on the large holes of a box grater and add to the flour mixture, tossing so it’s evenly coated with flour.
- Form your dough. Drizzle the flour mixture with half of the buttermilk, using a fork to incorporate. Add the rest of the buttermilk, continuing to mix with a fork. Once the mixture begins to form clumps, use your fingers to toss the mixture and run along the sides and bottom of the bowl to scrape up any dough bits that may be stuck. Gently and briefly knead the mixture in the bowl until the dough begins to come together.
- Bring the biscuit dough together. Turn the shaggy mixture out onto a lightly floured countertop. Bring the mixture together into a shapable dough roughly 6 X 6-inch square and 1 ½ inches thick. Alternate between using the bench scraper to fold, pile, and press the dough on the top and along all four sides, and the rolling pin to apply pressure when pushing down and rolling. Use the bench scraper to square it off and shape.
- Shape and create layers. Use the bench scraper to cut the dough in half. Stack half of the dough on top of the other then press down on the stack. Roll it out into a square and use the bench scraper to shape it. Repeat this process 3 more times or until the dough is mostly smooth, taking care not to overwork it. (This process gives biscuits those desirable flaky layers we all covet.)
- Cut your biscuits. Roll the dough into a 6 x 6-inch square. Use the bench scraper to cut it into 9 even-sized squares. Place the biscuits in the freezer for at least 15 minutes so the butter gets cold and firm.
- Brush and bake. When ready to bake, whisk the egg and 2 tablespoons of buttermilk together in a small bowl. Brush the tops of the biscuits with your egg wash. Top with a sprinkling of flaky salt if desired. Bake the biscuits for 20-25 minutes, rotating halfway through. Brush with melted salted butter after baking.
Making Sausage Gravy for the Biscuits
- Brown the sausage. Cook the sausage in a large skillet over medium-high heat.
- Make a simple roux. Drain off all but 3 tablespoons of the rendered drippings, or add enough butter to make 3 tablespoons of fat. Sprinkle the sausage with the flour and stir to coat well. Cook for 1-2 minutes to lose the raw flour taste.
- It’s all gravy. Add the milk (or milk and buttermilk combination) to the sausage and stir well. Bring to a boil then reduce heat to a simmer and cook for 10 minutes or until thickened, stirring often.
- Season and tweak as needed. Season with black pepper and kosher salt, then stir in the soy sauce for extra depth of flavor (optional). If the gravy is too thick, thin with a little more milk or buttermilk. Taste for seasoning and adjust as desired.
- Serve it up. To serve, split a warm biscuit in half then top with a few spoonfuls of the sausage gravy.
Heidi’s Tip: If the gravy is too thick, you can thin it with a little more milk or buttermilk.
What to Serve With Biscuits and Gravy
- Egg Muffins
- The Perfect Mimosa
- Berry Delicious Fruit Salad
- The BEST Bloody Mary
- The BEST Breakfast Potatoes
- Asparagus and Mushroom Frittata with Goat Cheese
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Homemade Biscuits and Gravy (with Sausage!)
This biscuits and gravy recipe with flaky buttermilk biscuits and a flavorful, creamy sausage gravy makes for such a classic, warming, hearty breakfast at home.
Print
Servings 9
Calories 600kcal
Ingredients
For the Biscuits
- 3 ¼ cups all-purpose flour , plus more for work surface , (406.25 grams)
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 ½ teaspoons kosher salt
- ½ teaspoon baking soda
- 1 cup unsalted butter , very cold (I recommend using a higher-fat, European-style butter, such as Kerrygold or Plugra-
- 1 ¼ cups full-fat buttermilk , chilled and shaken well (300 grams)
- 1 egg , optional (for egg wash)
- flaky sea salt , optional (for baking)
- 2 tablespoons buttermilk , (for egg wash)
- 4 tablespoons salted butter , melted, for brushing the biscuits after baking
For the Sausage Gravy
- 8 ounces breakfast sausage
- 3 tablespoons sausage drippings or butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk , or 2 cups milk + 1 cup buttermilk
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 teaspoon soy sauce , optional
Instructions
For the Biscuits
- Preheat the oven to 375°F. Add the dry ingredients to a large bowl and stir with a fork or a whisk to combine.3 ¼ cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 2 ½ teaspoons kosher salt, ½ teaspoon baking soda
- Grate your butter (it should be VERY cold) on the large holes of a box grater. I like to do this over a sheet of wax or parchment paper so you can spread it out and avoid it clumping together. Add the cold, grated butter to the flour mixture. Toss the grated butter so it's evenly coated with flour. Make sure you don’t have any large pieces of butter. If some of the butter pieces are in larger clumps, use a pastry blender to blend them up in the dry mixture.1 cup unsalted butter
- Drizzle the flour mixture with half of the buttermilk, using a fork to incorporate. Add the rest of the buttermilk, continuing to mix with a fork. Once the mixture begins to form clumps, use your fingers to toss the mixture and run along the sides and bottom of the bowl to scrape up any dough bits that may be stuck. Gently and briefly knead the mixture in the bowl until the dough begins to come together.1 ¼ cups full-fat buttermilk
- Turn the shaggy mixture out onto a lightly floured countertop. Bring the mixture together into a shapable dough roughly 6 X 6-inch square and 1 ½ inches thick. Alternate between using the bench scraper to fold, pile, and press the dough on the top and along all four sides, and the rolling pin to apply pressure when pushing down and rolling. Use the bench scraper to square it off and shape.
- Use the bench scraper to cut the dough in half. Stack half of the dough on top of the other then press down on the stack. Roll it out into a square and use the bench scraper to shape it. Repeat this process 3 more times or until the dough is mostly smooth, taking care not to overwork it.
- Roll the dough into a 6 x 6-inch square. Use the bench scraper to cut it into 9 even-sized squares. For larger biscuits, roll the dough into a 6 x 9-inch rectangle, cut in half lengthwise, and cut each half into 6 even-sized squares. Place the biscuits in the freezer for at least 15 minutes so the butter gets cold and firm.
- When ready to bake, whisk the egg and 2 tablespoons of buttermilk together in a small bowl. Brush the biscuit tops and sides with your egg wash. Top with a sprinkling of flaky salt if desired.1 egg, 2 tablespoons buttermilk, flaky sea salt
- Bake the biscuits for 20-25 minutes, rotating halfway through. Brush with melted salted butter after baking.4 tablespoons salted butter
For the Sausage Gravy
- Brown the sausage in a large skillet over medium-high heat. Drain off all but 3 tablespoons of the rendered drippings, or add enough butter to make 3 tablespoons of fat. Sprinkle the sausage with the flour and stir to coat well. Cook for 1-2 minutes to lose the raw flour taste.8 ounces breakfast sausage, 3 tablespoons all-purpose flour, 3 tablespoons sausage drippings or butter
- Add the milk (or milk and buttermilk combination) to the sausage and stir well. Bring to a boil then reduce heat to a simmer and cook for 10 minutes or until thickened, stirring often. Season with black pepper and kosher salt, then stir in the soy sauce for extra depth of flavor (optional). If the gravy is too thick, thin with a little more milk or buttermilk. Taste for seasoning and adjust as desired.3 cups whole milk, ½ teaspoon freshly ground black pepper, ¼ teaspoon kosher salt, 1 teaspoon soy sauce
- To serve, split a warm biscuit in half then top with a few spoonfuls of the sausage gravy.
Notes
Storage tips: While best eaten the day they’re baked, you can store leftover biscuits in an air-tight container for up to 3 days. Gently reheat them in an oven or toaster oven (wrap them in foil first). The sausage gravy will keep stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the sausage gravy for up to 3 months. If freezing the biscuits, I recommend freezing them before baking (they bake great directly from the freezer).
Nutrition
Calories: 600kcal | Carbohydrates: 45g | Protein: 14g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1120mg | Potassium: 438mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1140IU | Vitamin C: 0.2mg | Calcium: 222mg | Iron: 3mg
More Breakfast Recipes to Try
- Dutch Baby (German Pancake)
- Quiche Lorraine
- French Toast
- Sausage Breakfast Casserole
- Bacon, Broccoli, and Potato Frittata
- Ham and Cheese Breakfast Casserole
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Tommy
Next time, try a dark caramel Creole butter roux. Pour off the drippings but leave any solid drippings on the bottom. Melt three tablespoons of butter, add the 3 tablespoons of flour and on medium cook until dark carefully then add the milk or half and half and seasoning. Thanks for the original recipe.
Sounds delicious Tommy!