Homemade Sausage Biscuits and Gravy: A Southern Classic

Few dishes scream comfort food quite like homemade sausage biscuits and gravy. Whether you’re looking to indulge in a weekend brunch, serve up a cozy breakfast for dinner, or simply satisfy a craving for southern goodness, this recipe is for you. Let’s dive into the art of creating flaky, buttery biscuits smothered in rich, savory sausage gravy – all from scratch.

Why You’ll Love This Recipe

This homemade sausage biscuits and gravy recipe is perfect for anyone who enjoys hearty breakfasts, loves cooking comfort food, or wants to impress family and friends with a southern classic. The biscuits are flaky and tender, and the sausage gravy is creamy, rich, and packed with flavor. Best of all, you can make the biscuits from scratch or use store-bought for a quicker option.

Kitchen Equipment You’ll Need

• Food processor (optional)
• Large mixing bowls
• Pastry cutter or two forks (if not using a food processor)
• Baking sheet
• Parchment paper or silicone baking mat
• Measuring cups and spoons
• Rubber spatula
• Large saucepan or Dutch oven
• Wooden spoon
• Wire rack

Ingredients

For the Biscuits (or use store-bought):

• 2 1/2 cups all-purpose flour, plus more for dusting surface
• 2 Tablespoons baking powder (yes, Tablespoons)
• 2 Tablespoons sugar
• 1 teaspoon salt
• 8 Tablespoons cold UNSALTED butter, cut into small pieces
• 1 cup + 2 Tablespoons cold buttermilk, divided (See DIY in Notes)

For the Gravy:

• 1 pound mild ground pork sausage
• 1/3 cup flour
• 3 3/4 cups milk
• 1 1/2 teaspoons beef bouillon
• 1 teaspoon EACH garlic powder, dried parsley
• 1/2 teaspoon EACH onion powder, salt
• 1/4 teaspoon EACH dried thyme, rubbed sage, paprika, pepper
• Pinch red pepper flakes, plus more to taste

Instructions

Biscuits:

1. Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone baking mat and set aside.
2. Mix Dry Ingredients: In a food processor (or large bowl), combine flour, baking powder, sugar, and salt. Pulse to combine.
3. Cut in Butter: Scatter butter over top and pulse until the mixture resembles small peas. (If using a bowl, cut in butter with a pastry cutter or two forks.)
4. Add Buttermilk: Transfer mixture to a large bowl and make a well in the center. Pour in 1 cup buttermilk and fold everything together with a rubber spatula until just combined. The dough should be shaggy and crumbly with some wet spots.
5. Fold the Dough: Transfer the dough to a floured surface. Bring it together into a scraggly ball with floured hands. Flatten into a 9×6-inch rectangle, about 3/4-inch thick. Fold one side into the center, then the other side. Rotate 90 degrees and repeat the flattening and folding two more times.
6. Cut Biscuits: Gently flatten the dough one final time to a 9×6-inch rectangle. Using a greased and floured 2 1/2-inch round cutter (or the top of a glass), cut out 6 dough rounds. Reshape scraps and cut out 2 more.
7. Chill and Bake: Place biscuits on the prepared baking sheet, spaced 1 1/2 inches apart. Refrigerate for 20 minutes while preheating the oven to 425°F. Brush tops with remaining 2 tablespoons buttermilk and bake for 15-20 minutes or until golden brown. Transfer to a wire rack to cool.

Gravy:

1. Cook Sausage: In a large saucepan or Dutch oven, cook sausage over medium-high heat, breaking it up as it browns.
2. Add Flour: Sprinkle flour over the cooked sausage and stir for 2 minutes to remove the raw flour taste.
3. Make the Gravy: Reduce heat to low and gradually stir in milk, ensuring no lumps form. Add beef bouillon and seasonings.
4. Simmer: Bring the mixture to a simmer, stirring often until thickened (about 5-10 minutes). Adjust thickness by adding milk 1/4 cup at a time or simmering longer if needed.
5. Serve: Ladle gravy over warm biscuits and enjoy!

Tips for Success

• Cold Ingredients: Keep butter and buttermilk cold to ensure flaky biscuits.
• Don’t Overwork the Dough: Handle the dough as little as possible to maintain its tender texture.
• Season to Taste: Adjust spices to your liking, especially the red pepper flakes for extra heat.

Storage and Reheating

• Biscuits: Store cooled biscuits in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
• Gravy: Store gravy in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of milk if needed to loosen.
• Freezing: Freeze biscuits in a freezer-safe bag for up to 3 months. Reheat in the oven at 350°F until warm.

Pairing Suggestions

• Serve with scrambled eggs and crispy bacon for a full breakfast spread.
• Pair with a refreshing glass of freshly squeezed orange juice or a hot cup of coffee.

FAQ

Can I use pre-made biscuits?
Absolutely! If you’re short on time, store-bought biscuits work well.

Can I make the gravy ahead of time?
Yes! The gravy can be made up to 2 days ahead. Reheat gently, adding a bit of milk to bring it back to the perfect consistency.

Can I use a different sausage?
Sure! Spicy sausage, turkey sausage, or even plant-based sausage makes great alternatives.

Final Thoughts

This homemade sausage biscuits and gravy recipe is pure comfort food bliss. It’s perfect for slow weekends, holiday brunches, or whenever you need a little southern warmth on your plate. Whether you make everything from scratch or take a few shortcuts, the end result will be delicious.

If you try this recipe, let me know how it turns out! Share your creation on social media, tag me, and don’t forget to subscribe to my blog for more comforting recipes straight to your inbox.

Happy cooking!