Biscuits and Gravy

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White plate with a fluffy buttermilk biscuit topped with creamy sausage gravy.

4.81 from 42 votes

The best Biscuits and Gravy made with southern-style sausage gravy and pillowy soft homemade biscuits. It’s the perfect quick and easy breakfast comfort food – and one of my family’s all-time favorites.

I have included instructions for easy homemade biscuits below. Feel free to make homemade, or use your favorite store-bought variety.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 548kcal

Chef: Jessica Randhawa

Ingredients

For the Biscuits

▢ 2 cups all-purpose flour - sifted
▢ 2 teaspoon baking powder
▢ ½ teaspoon salt
▢ 4 tablespoon cold butter - (cut into small pieces)
▢ ⅔ cup milk

Instructions

For the Biscuits

Sift the flour into a large bowl. Add the baking powder and salt, then whisk to combine.
Using a pastry cutter or food processor, cut in the chunks of cold butter. As it begins to crumble, add the milk. Stir or process until soft dough forms.
Turn out onto a lightly floured surface and kneed quickly for one minute. Roll out the dough until 1/2 inch thick and use a cookie or biscuit cutter to cut your biscuits approximately 2 inches in diameter.
Place about an inch apart on a large baking sheet or in a cast-iron number 10 skillet. Bake at 450F for 12-15 minutes. Yields about 12 biscuits.

For the Sausage Gravy

After biscuits have cooked, remove from skillet (if using) and allow to cool.
Add the skillet to the stovetop set over medium heat. Add the sausage to the skillet and brown completely, breaking into smaller pieces as it cooks.
Once cooked, remove the cooked sausage to a clean plate, leaving any drippings behind in the skillet.
In the same skillet, melt 3 tablespoons of butter. Sprinkle with 3 tablespoons of all-purpose flour and whisk for approximately one minute to cook out the flour. Slowly add in 1 cup of milk. Whisk continuously, creating your roux.
Add the sausage back to your gravy along with the black pepper and cinnamon. If you would like your gravy a bit thinner, add additional milk 1/4 cup at a time until you've reached the desired thickness.
Pour your warm gravy over buttery biscuits and garnish with fresh parsley or fresh thyme, if desired.

Notes

Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.

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