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Biscuits and Gravy Recipe

Fluffy homemade buttermilk biscuits served with rich, creamy sausage gravy for a hearty and comforting Southern breakfast classic.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast
Cuisine: Southern-american
Calories: 362
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sage-flavored pork sausage
  • 1/4 cup finely chopped white or yellow onion
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 to 2 dashes Worcestershire sauce
  • 1 to 2 dashes Tabasco sauce cayenne pepper, or other hot sauce
  • 1 to 2 tablespoons butter or bacon grease if needed

Equipment

  • Large mixing bowl
  • Whisk
  • Pastry blender or fork
  • Measuring cups and spoons
  • Rolling pin (optional)
  • 2-inch biscuit cutter
  • Baking sheet
  • Saucepan or deep skillet
  • Slotted spoon
  • Wooden spoon or spatula

Method
 

  1. Preheat the oven to 450°F and prepare a lightly floured work surface and an ungreased baking sheet.
  2. In a bowl, whisk together the flour, sugar (if using), and salt.
  3. Cut in the shortening and cold butter until the mixture looks crumbly, working quickly so the fat stays cold.
  4. Add the buttermilk and gently stir just until the dough comes together. Add a little more buttermilk if needed.
  5. Turn the dough onto a floured surface, fold it over itself a few times, and shape into a ¾-inch thick round.
  6. Cut biscuits using a floured cutter, pressing straight down. Place them on the baking sheet.
  7. Bake for 15–18 minutes, rotating the pan halfway, until lightly golden. Brush with melted butter if desired.
  8. Make the Sausage Gravy
  9. Brown the sausage in a saucepan over medium-high heat, breaking it into pieces. Add the onion and cook until soft.
  10. Remove the sausage, leaving about 3 tablespoons of drippings in the pan, adding butter if needed.
  11. Return sausage to the pan, sprinkle with flour, and cook until lightly golden and bubbling.
  12. Stir in seasonings, then slowly add milk. Cook, stirring occasionally, until thick and creamy.
  13. Serve the gravy generously spooned over split biscuits.

Notes

Biscuits and gravy aren’t about perfection. They’re about slowing down, getting a little messy, and eating something that feels like a warm blanket.
If your biscuits aren’t perfectly round or your gravy’s a little thicker than planned, you’re doing it right.
Cooking isn’t about showing off. It’s about feeling good. And this dish does that every single time.