Introduction

Get ready to make an incredible Biscuits and Sausage Gravy that everyone will love! This recipe combines simple ingredients with great flavor to create something truly special. Perfect for any occasion, this dish is both delicious and easy to prepare.

Follow along as we show you how to make this wonderful recipe step by step!

Of course! Biscuits and Sausage Gravy is the ultimate comfort food breakfast, a classic Southern dish that is hearty, savory, and incredibly satisfying. It’s all about a creamy, peppery gravy loaded with savory sausage, served over warm, flaky biscuits.

Here’s a foolproof recipe for both the gravy and from-scratch biscuits.

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Biscuits and Sausage Gravy

This recipe breaks down into two parts: making the flaky biscuits and preparing the creamy sausage gravy.

Part 1: Flaky Buttermilk Biscuits

Prep Time: 15 minutes
Bake Time: 12-15 minutes
Yields: 8-10 biscuits

Ingredients

· 2 cups all-purpose flour, plus more for dusting
· 1 tablespoon baking powder
· 1 teaspoon granulated sugar
· ¾ teaspoon salt
· ½ teaspoon baking soda
· ½ cup (1 stick) cold unsalted butter, cut into small cubes
· ¾ cup cold buttermilk (plus 1-2 tbsp more if needed)

Instructions

1. Prep: Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda.
3. Cut in Butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Add Buttermilk: Make a well in the center and pour in the cold buttermilk. Use a fork to stir until just combined and a shaggy dough forms. Do not overmix. If it seems too dry, add another tablespoon of buttermilk.
5. Knead Gently: Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times just to bring it together.
6. Shape and Cut: Pat the dough into a ¾-inch to 1-inch thick circle. Use a floured 2.5 or 3-inch round biscuit cutter to cut out biscuits. Press straight down—do not twist. Gather the scraps, pat them out again, and cut until all dough is used.
7. Bake: Place biscuits on the prepared baking sheet, with sides touching for softer sides or 1 inch apart for crispier sides. Bake for 12-15 minutes, until golden brown on top. Brush with melted butter after baking if desired.

Shortcut: For a quicker option, use high-quality, store-bought refrigerated biscuit dough or frozen biscuits. Bake according to package directions.

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Part 2: Creamy Sausage Gravy

Prep Time: 5 minutes
Cook Time: 15 minutes
Yields: Enough for 8 biscuits

Ingredients

· 1 pound bulk breakfast sausage (mild, hot, or sage)
· ¼ cup all-purpose flour
· 3 cups whole milk, warmed (see note)
· ½ teaspoon seasoned salt (or to taste)
· 1 teaspoon freshly ground black pepper (or more to taste)
· Pinch of cayenne pepper (optional)

Instructions

1. Brown the Sausage: In a large skillet or cast-iron pan over medium-high heat, cook the sausage, breaking it up with a spoon or spatula, until it’s browned and cooked through.
2. Make the Roux: Do not drain the sausage grease (this is your flavor base!). Reduce the heat to medium. Sprinkle the flour over the cooked sausage and drippings. Stir constantly and cook for 1-2 minutes to cook out the raw flour taste. The mixture will look pasty.
3. Add Milk Gradually: Slowly pour in the warm milk while whisking constantly to prevent lumps. The gravy will start to thicken immediately.
4. Simmer and Thicken: Bring the gravy to a simmer, then reduce the heat to low. Continue to cook, stirring frequently, for 5-10 minutes until the gravy has thickened to your desired consistency. It will continue to thicken as it cools.
5. Season: Stir in the seasoned salt, black pepper, and optional cayenne. Taste and adjust seasoning. You will likely need more pepper—this is a peppery gravy!

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To Serve

Split the warm biscuits in half and place them on a plate, cut side up. Ladle a generous amount of the hot sausage gravy over the top. Serve immediately.

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Chef’s Notes & Tips for Success

· The Sausage is Key: The flavor of your gravy depends entirely on the sausage. Use a good quality breakfast sausage. If you use links, remove the casings before cooking.
· Warm the Milk: Using warm or hot milk helps it incorporate into the roux more smoothly and prevents lumps. You can heat it gently in the microwave or a saucepan.
· Gravy Too Thick? Thin it out with a splash of additional milk until it reaches the perfect, creamy consistency.
· Gravy Too Thin? Let it simmer a bit longer. You can also make a “slurry” by mixing 1 tablespoon of flour with 2 tablespoons of cold milk and whisking it into the simmering gravy. Cook for another 2-3 minutes to thicken.
· Don’t Rush the Roux: Cooking the flour with the sausage drippings for a full minute or two is essential for getting rid of the raw flour taste and giving the gravy a nutty, rich flavor.
· Make it Your Own: Feel free to add a pinch of garlic powder or onion powder to the gravy along with the other seasonings.

Enjoy this classic, comforting, and deeply delicious breakfast!

Conclusion

Congratulations on making this delicious Biscuits and Sausage Gravy! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

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