Published February 2, 2024.This post may contain affiliate links. Please read my disclosure policy.
This classic southern Biscuits and Gravy recipe uses thick, flaky biscuits that are smothered in homemade sausage gravy for the perfect breakfast dish. I’m certain that this may become your new favorite recipe.
We are huge breakfast fans in our house and love trying different things. If you are the same way and want to change your breakfast routine, then you must try my Breakfast Burrito or Shakshuka.
Biscuits and Gravy
Biscuits and gravy are classic American dishes usually served for breakfast or brunch consisting of flaky biscuits that are topped off with a rich sausage gravy. This comforting dish is a Southern staple, and there can be very strong opinions about it.
They are a great prep-ahead meal to serve to guests and are very easy to reheat. It’s important that the biscuits be thick and the gravy be well seasoned. It is also traditional to serve the gravy over a biscuit that is sliced in half. I am not troubled if the gravy is served over top of an uncut biscuit.
Ingredients and Substitutions
- Biscuits – Baked store-bought or Homemade Biscuits are needed for this recipe.
- Gravy – Sausage gravy is the classic Southern topping to the biscuits.
How to Make Biscuits and Gravy
Prepare the biscuits and keep them warm.
Make the sausage gravy and keep it warm over low heat. If it becomes too thick, thin it out with a few tablespoons of warm milk.
Slice the biscuits in half or leave them whole and serve with several spoonsful of the hot sausage gravy over top.
Make-Ahead and Storage
Make-Ahead: You can make the biscuits and gravy up to 2 days ahead for freshness if they are stored separately.
How to Store:Cover the gravy in a container or a bowl and keep them in the refrigerator for up to 4 days. The biscuits can be stored covered at room temperature for 3 days or in the refrigerator covered for up to 5 days. Furthermore, the sausage gravy and biscuits will both freeze separately and be covered for up to 3 months. Thaw them both in the refrigerator for 1 day before serving.
How to Reheat: Add the biscuits to a pan and cover with foil. Bake them in the oven at 350° for 6 to 8 minutes or until warm. Likewise, add the desired amount of sausage gravy to a small saucepot and heat it over low heat until it is hot. You may need to rethicken it with a small amount of roux or thin it with a few tablespoons of milk.
Chef Notes + Tips
- Try spicing up the gravy by adding some caramelized onions to it.
More Breakfast Recipes
- Quiche
- Cinnamon Rolls
- Omelette
- Gravlax
- Corned Beef Hash
Video
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Biscuits and Gravy Recipe
5 from 27 votes
This Biscuits and Gravy recipe uses thick, flaky biscuits that are smothered in homemade sausage gravy for the perfect breakfast dish.
Servings: 20
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Ingredients
For the Biscuits:
- 6 cups all-purpose flour
- 4 tablespoons baking powder
- 1 ½ teaspoons coarse salt
- 1/3 cup sugar
- 2 ¾ sticks ice-cold unsalted butter shredded on a cheese shredder
- 5 large eggs
- 1 ¾ cups buttermilk
For the Country Sausage Gravy:
- 1- pound breakfast sausage
- 1 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- coarse salt and pepper to taste
Instructions
Biscuits:
Preheat the oven to 375°.
In a stand mixer with the hook attachment, add in the flour, baking powder, salt, sugar and butter and mix on low speed just until combined.
In a separate medium-sized bowl, whisk together the eggs and cream until combined, then pour into the dry mixture bowl and mix on low speed just until combined.
Transfer to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick. Using a circle cutter that is 2 ½ to 3 inches in diameter, cut as many dough rounds as possible.
Transfer them to a large cast-iron skillet(12 inches) or casserole dish (13×9) about ½ to 1 inch apart. There will be plenty of leftover dough to reroll and recut. You should get 20 to 22 biscuits in total. You will need a second smaller skillet or casserole dish for the rerolled and cut dough.
Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center. Keep warm.
Gravy:
Cook the pork sausage in a large sauté pan over medium heat until cooked. Set aside the sausage on a plate.
Add the butter to a medium to large saute pan or cast iron skillet over low to medium heat, and once melted, whisk in the flour until combined.
Next, pour in the milk while whisking to combine the roux with the milk, and turn the heat to high to bring the mixture to a boil. It should become very thick, like an alfredo sauce.
Turn the heat down to low and cook while occasionally whisking until the starch flour taste is gone, which takes 4 to 5 minutes.
Add back in the cooked sausage and adjust the seasonings with salt and pepper.
Slice the biscuits in half or leave them whole and serve with several spoonfuls of the sausage gravy over the top.
Notes
Make-Ahead: You can make the biscuits and gravy up to 2 days ahead for freshness if they are stored separately.
How to Store:Cover the gravy in a container or a bowl and keep them in the refrigerator for up to 4 days. The biscuits can be stored covered at room temperature for 3 days or in the refrigerator covered for up to 5 days. In addition, the sausage gravy and biscuits will both freeze separately and be covered for up to 3 months. Thaw in the refrigerator for 1 day before serving.
How to Reheat: Add the biscuits to a pan and cover with foil. Bake in the oven at 350° for 6 to 8 minutes or until warm. Add the desired amount of sausage gravy to a small saucepot and heat over low heat until hot. You may need to rethicken it with a small amount of roux or thin it with a few tablespoons of milk.
Try spicing up the gravy by adding some caramelized onions to it.
Nutrition
Calories: 401kcalCarbohydrates: 38gProtein: 11gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 100mgSodium: 380mgPotassium: 461mgFiber: 1gSugar: 7gVitamin A: 596IUVitamin C: 0.2mgCalcium: 206mgIron: 2mg
Course: Breakfast
Cuisine: American
Author: Chef Billy Parisi
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50 comments
- Kenneth Fitzgerald
I followed your ingredient recipe. I then added rolling out the dough so i could fold the dough to create layers. Rolled it out again and folded again two more time with refigeratio
between to keep it cold. Worked out perfectly and gave a really flaky layered biscuit.- Reply
excellent!
- Reply
- Deborah Coggins
I love these biscuits and gravy. It was well worth freezing and grating the butter. I will be adding this recioe to my breakfast choices now. Thanks so much for the recipe.
- Reply
The shredded butter is a game changer and the best way to incorporate it into the dough.
- Reply
- Sandra Page
I am from Alabama and have made biscuits since a little girl. I learned from my grand mother and my mother. Both made “Cathead” biscuits that would literally float off the table being so light and fluffy. Saying all that brings me to my point- never did I see either add sugar or eggs. I am going to try your take on biscuits and see what the difference is. I gave you 5 stars just because I love your videos and recipes.
*** Thanks for adding the cooking temperature to your recipe.- Reply
- Ernesto Ortegon
I always wanted to make biscuits and gravy. Have loved them for many years. and now I can make them. Gracias!!!! I plan to have this breakfast for dinner tonight.
- Reply
- Ernesto Ortegon
I always wanted to make biscuits and gravy. Have loved them for many years. and now I can make them. Gracias!!!!
- Reply
- Donna A Pollock
Chef, this is one of my most favorite breakfast foods. I sometimes have it for dinner too. I love your recipe for Biscuits. I have never made mine like this ever, but I will the next time I make them. Great recipe just like all of the other ones Chef. I wish I lived at your house, they must be eating good over there, God Bless you Chef Billy.
- Reply
- Justin
These were absolutely amazing. First time
making biscuits and the family loved them. If I wanted to try and adapt these to be a more savory biscuit like Res Lobster’s would adding some seasoning/herbs and cheese to the dough be the way to go?- Reply
- Paula Mendenhall
My sausage gravy has all the same ingredients but I find it just as easy to throw the flower in after the sausage is cooked – the flower pretty much coats the sausage. Once I had the milk it has the same effect as the rue but a step less. I cannot wait to try your biscuits though – probably next weekend!!! Thanks Chef!
- Reply
- Chef Billy Parisi
Thank you for trying this!
- Reply
- Vickie K Toalson
Excellent!
- Reply
- Chef Billy Parisi
thanks!
- Reply
- Comie Lisa
Thank you Chef! This recipe is amazing! I thought I had my biscuit recipe nailed ~ I was wrong!
- Reply
- Barbara Whitted
Perfect every time!!! Family always says it’s the best!!
- Reply
- Emily OthusAllred
Best ever
- Reply
amazing!
- Reply
- Thomas Anderson
Excellent taste and recipe is very easy to follow
- Reply
many thanks!
- Reply
- Betty McBride
Wow. These biscuits were the most tender biscuits I have ever made. I used the leftover biscuits to make biscuit breakfast sandwiches. So good.
- Reply
love it!
- Reply
- Barbara Whitted
Once again you did not disappoint ! My family said these were the best biscuits they ever had!
- Reply
- Betty McBride
These were the most tender biscuits I have ever made. This recipe has become my go to.
- Reply
fantastic!
- Reply
- Jay Cook
This dish is a personal favorite of my 97-yo Mother, so I tried it as a special treat for her. And, thanks to you, I was a hero that morning. Everything about this recipe was delicious. I’ll definitely make it again. Thanks, Chef.
- Reply
excellent!
- Reply
- Ali
I love biscuits and gravy but usually have to resort to canned biscuits and gravy. This recipe is easy and fairly quick. I love it and now can make it fresh more often.
- Reply
thanks for giving it a shot!!
- Reply
- Cassidy
These were the most tender biscuits I’ve ever made! The only difference was that I folded my biscuit dough a few times to create layers, and I melted about a tablespoon of butter in the bottom of my cast iron skillet before putting the biscuits in.
Also, I didn’t need that many biscuits so I mixed my dry ingredients together, weighed them out, and removed half for future use. To measure 1/2 of an egg I beat one egg very well and removed 2T of the mixture. I didn’t have any buttermilk so I poured some milk somewhere between the 3/4 C and 1C line and added a splash of vinegar to make soured milk as a substitute.
- Reply
Perfect!
- Reply
- Tony
Both the biscuits and gravy are easy to make a delicious! Will make these often.
- Reply
so good!!
- Reply
- Alicia M DiPalma
Turned out beautiful! And taste delicious. I use your recipes at least once a week and they’ve all turned out delicious. Thanks!!
- Reply
- Bill in StL
B’s & G … an all time favorite of mine too. What diameter circle cutter do you recommend for these bad boys?
- Reply
- christine e nyberg
am i reading this right? 5 and 1/4 sticks of butter? or 2-3/4 cups grated butter?
- Reply
Yes, this makes 20 large biscuits. It scales down pretty easily.
- Reply
- Jim coucill
Just made these biscuits over here in Australia far out so good chef you are my new super hero.!!
- Reply
- Melody
Thank you for all the great tips and recipes.
- Reply
- yvette c conklin
Am going on a trip tomorrow and needed to make breakfast on the go so will make before heading out- thank you for this recipe. Looks fab!!
- Reply
- Serena
We had breakfast for dinner tonight and these biscuits will go into a regular rotation! Delicious! Thanks for a great, easy recipe 🙂
- Reply
- Fatima
Can you freeze the biscuits prior to baking them? If so, once ready to bake do you need to thaw them or just bake them?
Thank you,
Fatima- Reply
no you cannot
- Reply
- Rose
I do freeze mine to bake later and they are delicious.
- Reply
Perfect!
- Reply
- Becky Hardin
Buttermilk biscuits and gravy is where its at. We make them for breakfast and sometimes dinner. One of our favorites.
- Reply
- Jen
This is my husband’s favorite breakfast whenever we go out. I can’t wait to surprise him with this at home this weekend. It looks so good!
- Reply
- Kristyn
One of my most favorite breakfast recipes! It is such a classic & hearty meal. My family loves it & they have become a tradition around the holidays!
- Reply
- Lexee
Oh my goodness, AMAZING!
- Reply
- Beth Klosterboer
This looks so amazing I cant wait to make this for breakfast!
- Reply
So good!
- Reply
