A Classic Southern Breakfast That Never Gets Old
If there’s one breakfast that truly embodies Southern comfort, it’s biscuits and gravy. Fluffy, buttery biscuits paired with rich, creamy sausage gravy—it’s simple, hearty, and downright irresistible. Whether it’s a cozy weekend brunch or a special family gathering, this dish is always a crowd-pleaser.
I still remember the first time I had real, homemade Southern-style biscuits and gravy. It wasn’t from a restaurant, and it definitely wasn’t from a fast-food drive-thru. It was in my grandmother’s kitchen, where she’d wake up before everyone else to roll out biscuit dough from scratch. Her secret? Cold butter, just the right touch of buttermilk, and a little patience. The biscuits were golden and flaky, and the gravy? Thick, creamy, and packed with savory goodness from crumbled sausage and black pepper.
This recipe is my way of bringing that classic Southern breakfast to your table. With a foolproof biscuit recipe and a rich, flavorful gravy, you’ll never need a store-bought version again.
Why You’ll Love This Recipe
- Fluffy, buttery biscuits that are light and soft with golden, crispy edges.
- Rich, creamy sausage gravy that’s perfectly seasoned with just the right amount of spice.
- Easy to make from scratch with simple ingredients and no complicated steps.
- Perfect for any occasion, whether it’s weekend brunch, family breakfasts, or meal prep.
- Make-ahead friendly—biscuits can be frozen and reheated anytime you need a quick breakfast.
The Secret to Perfect Southern Biscuits and Gravy
Making biscuits and gravy from scratch might sound intimidating, but it’s actually easier than you think. Here’s what makes this recipe stand out:
| Key Element | Why It Matters |
| Cold Butter & Buttermilk | Creates soft, flaky biscuits with a tender crumb. |
| Self-Rising Flour | Gives the biscuits the perfect lift without extra ingredients. |
| Crumbling the Sausage First | Ensures deep, meaty flavor in every bite. |
| Cooking the Roux Correctly | Prevents the gravy from being lumpy or runny. |
| A Pinch of Red Pepper Flakes | Adds just the right amount of heat to balance the richness. |
How to Make Southern-Style Biscuits and Gravy
1. Make the Fluffy Buttermilk Biscuits
Preheat oven to 450°F. In a large bowl, whisk 2 ½ cups self-rising flour. Grate ½ cup cold butter into the flour, then mix until crumbly. Slowly stir in 1 cup cold buttermilk, mixing until just combined. Turn the dough onto a floured surface, pat it into a rectangle, and fold it over a few times. Cut out biscuits with a round cutter and place them on a baking sheet. Bake for 12-15 minutes until golden brown.
2. Make the Rich, Creamy Sausage Gravy
In a large skillet over medium heat, cook ½ pound breakfast sausage, breaking it up into crumbles. Once browned, stir in 3 tablespoons butter until melted. Sprinkle ¼ cup all-purpose flour over the sausage and stir well, cooking for 1-2 minutes. Slowly whisk in 2 ½ cups whole milk, stirring constantly to prevent lumps. Season with 1 teaspoon black pepper, ½ teaspoon salt, and a pinch of red pepper flakes (optional). Let the gravy simmer for 5-7 minutes, stirring frequently, until thickened.
3. Serve and Enjoy
Split the warm biscuits in half and generously ladle the sausage gravy over the top. Garnish with fresh parsley or a sprinkle of extra black pepper.
Common Mistakes to Avoid
- Overworking the Biscuit Dough – Handle it as little as possible to keep biscuits light and flaky.
- Not Using Cold Butter – Warm butter will prevent the biscuits from rising properly.
- Skipping the Roux Step for Gravy – Cooking the flour with the fat first ensures a smooth, lump-free gravy.
- Adding Milk Too Quickly – Slowly whisking prevents clumps and helps the gravy thicken evenly.
Variations and Additions
| Variation | How to Make It |
| Spicy Sausage Gravy | Use hot breakfast sausage and add extra red pepper flakes. |
| Cheddar Biscuits | Mix in ½ cup shredded cheddar to the biscuit dough. |
| Turkey Gravy Option | Substitute turkey sausage for a lighter version. |
| Vegan Version | Use plant-based sausage and substitute butter & milk with vegan alternatives. |
What to Serve with Biscuits and Gravy
This dish is satisfying on its own, but if you want to round out your breakfast, here are some great pairings:
- Scrambled or Fried Eggs – A classic side that adds extra protein.
- Crispy Hash Browns – Perfect for soaking up extra gravy.
- Fresh Fruit or a Smoothie – Balances the richness with a fresh, light touch.
- Southern-Style Grits – Another comforting side that pairs beautifully with gravy.
If you’re loving this Southern classic, you might also enjoy our Best Homemade Meatloaf for another hearty taste of home.
Storage & Reheating Tips
- Refrigerate: Store leftover gravy in an airtight container for up to 4 days.
- Freeze Biscuits: Wrap cooled biscuits tightly in plastic wrap and freeze for up to 3 months.
- Reheat Biscuits: Warm in the oven at 350°F for 5-7 minutes or microwave for 30 seconds.
- Reheat Gravy: Stir in a splash of milk and warm on low heat, stirring frequently.
Southern-Style Biscuits and Gravy
Ingredients
For the Biscuits:
- 2 ½ cups self-rising flour
- ½ cup cold unsalted butter grated or cubed
- 1 cup cold buttermilk
- 1 tablespoon melted butter for brushing, optional
For the Sausage Gravy:
- ½ pound breakfast sausage
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 1 teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes optional
Instructions
Prepare the Biscuits
- Preheat oven to 450°F (230°C). In a large bowl, whisk self-rising flour. Grate or cut cold butter into the flour and mix until crumbly. Slowly add cold buttermilk and mix until just combined. Turn dough onto a floured surface, pat into a rectangle, and fold over a few times. Cut biscuits with a round cutter and place on a baking sheet. Bake for 12-15 minutes until golden brown. Brush with melted butter if desired.
Cook the Sausage
- In a large skillet over medium heat, cook breakfast sausage, breaking it up into crumbles. Cook until browned and no longer pink, about 5 minutes.
Make the Roux
- Reduce heat to medium-low. Add butter to the cooked sausage and stir until melted. Sprinkle flour over the sausage and stir well, cooking for 1-2 minutes to remove the raw flour taste.
Add the Milk & Seasoning
- Slowly whisk in whole milk, stirring constantly to prevent lumps. Add black pepper, salt, and red pepper flakes if using. Simmer for 5-7 minutes, stirring frequently, until thickened. Adjust seasoning if needed.
Assemble & Serve
- Split warm biscuits in half and generously ladle sausage gravy over the top. Serve immediately with extra black pepper or fresh parsley for garnish.
Notes
- For extra fluffy biscuits, keep the butter and buttermilk as cold as possible.
- If the gravy thickens too much, stir in an extra splash of milk before serving.
- Biscuits can be frozen after baking and reheated in the oven at 350°F for 5-7 minutes.
Frequently Asked Questions
Q: Can I make the biscuits ahead of time?
A: Yes! You can refrigerate the biscuit dough overnight and bake fresh in the morning.
Q: What kind of sausage should I use?
A: Southern-style breakfast sausage works best, but you can also use Italian sausage for a different twist.
Q: How do I thicken my gravy if it’s too thin?
A: Let it simmer longer or add an extra teaspoon of flour mixed with water.
Q: Can I use store-bought biscuits?
A: Absolutely! While homemade biscuits make a difference, you can use frozen or canned biscuits in a pinch.
Save This Recipe for Later
Nothing beats a plate of fluffy biscuits smothered in homemade sausage gravy. Whether you’re making it for Sunday brunch or just craving a classic Southern breakfast, this recipe is one you’ll come back to again and again. Save this recipe to your “Southern Comfort Food” board on Pinterest so you can make it anytime!
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