Biscuits and Gravy Recipe
The best Biscuits and Gravy recipe made with creamy, southern-style sausage gravy. I have included instructions for easy homemade biscuits below. Feel free to make homemade, or use your favorite store-bought variety.
Servings: 6 servings
Calories: 632kcal
Ingredients
For the Biscuits
- 2 cups all-purpose flour - sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoon (1 stick) cold butter - (cut into small pieces)
- ¾ cup cold whole milk
For the Sausage Gravy
- 1 pound ground breakfast sausage
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 1 cup whole milk
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- salt - to taste
Instructions
For the Biscuits
- Preheat the oven to 450°F.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter or food processor until it resembles coarse crumbs.
- Stir in the milk just until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for 1 minute.
- Roll to ½-inch thickness and cut into 2-inch rounds.
- Place the biscuits so that they are barely touching each other on a baking sheet lined with parchment paper or in a lightly buttered cast-iron skillet.
- Bake 12 to 15 minutes, or until golden brown. Makes about 12 biscuits.
For the Sausage Gravy
- In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles as it cooks. Transfer the sausage to a plate, leaving the drippings in the pan.
- Add the butter to the skillet. Once melted, whisk in the flour and cook for 1 minute to form a roux.
- Slowly whisk in the milk until smooth and thickened.
- Return the sausage to the skillet and season with black pepper, cinnamon, and salt to taste. Add more milk, ¼ cup at a time, if you prefer a thinner gravy.
- Serve the hot sausage gravy over fresh biscuits. Garnish with parsley or thyme, if desired.
Notes
- Biscuits: The recipe card includes simple homemade biscuits made with flour, butter, and milk. You can substitute with my Buttermilk Biscuit Recipe for extra tang and flaky layers, or use high-quality store-bought biscuits like Pillsbury Grands! or Mary B's.
- Sausage: For the most flavorful gravy, use ground breakfast sausage. Popular choices include Jimmy Dean, Johnsonville, or Bob Evans. Hot or sage sausage adds a deeper flavor.
- Butter & Milk: Keep both cold for the biscuits. This ensures flaky layers. For the gravy, whole milk makes it creamy, but you can stir in a splash of heavy cream for extra richness.
- Storage: Leftover sausage gravy can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop with a little milk to thin. Biscuits can be wrapped and frozen separately.
Nutrition
Calories: 632kcal | Carbohydrates: 39g | Protein: 19g | Fat: 44g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1070mg | Potassium: 554mg | Fiber: 1g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2025 The Forked Spoon
