Biscuits and Gravy
Flaky buttermilk biscuits smothered in creamy pork sausage gravy with black pepper.
Updated: Oct 6, 2026
Why you'll like it
- Ready in about 40 min.
- Serves 6 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Biscuits and Gravy recipe takes 40 min and makes 6 servings. Biscuits and gravy is a Southern American brunch classic featuring tall layered buttermilk biscuits covered in thick sausage-studded cream gravy.
Helpful guides
Instructions
Freeze cubed butter 15 minutes while preheating oven to 425 degrees Fahrenheit and lining a sheet pan with parchment. Cold butter creates steam pockets that lift flaky layers. Whisk three cups flour, baking powder, sugar, and salt in a large bowl until evenly distributed for consistent rise.
Cut frozen butter into flour with a pastry blender until pea-size pieces remain with some larger flakes. Stir in cold buttermilk just until a shaggy dough forms without dry pockets. Turn onto a floured surface, pat into a one-inch rectangle, fold in thirds, and repeat twice for visible layers.
Press to one-inch thickness and cut twelve biscuits with a floured two-and-one-half-inch cutter, pressing straight down without twisting. Twisting seals edges and prevents rising. Arrange touching on the pan for soft sides or spaced for crisp sides, then bake 14 to 16 minutes until tall and golden.
While biscuits bake, brown sausage in a large skillet over medium-high heat eight minutes, breaking into small crumbles until cooked to 160 degrees Fahrenheit. Do not drain all fat; leave about three tablespoons for roux flavor. Sprinkle one-quarter cup flour over sausage and cook two minutes, stirring, until raw taste disappears.
Pour in milk gradually, whisking constantly to prevent lumps, then simmer three to five minutes until thick enough to coat a spoon. Season with black pepper and salt to taste. If too thick, thin with milk one-quarter cup at a time; if thin, simmer longer rather than adding more flour quickly.
Split warm biscuits and ladle generous gravy over halves. Serve immediately with scrambled eggs or sliced tomatoes. Hold gravy on low, stirring occasionally, adding milk to loosen as it thickens on standing.
Refrigerate components promptly after serving and do not leave gravy at room temperature over two hours.
Troubleshooting — fixes, not repeats
- If biscuits are flat, butter melted or cutter twisted; keep ingredients cold, press straight down, and check baking powder freshness every six months.
- If gravy is lumpy, milk was added too fast or whisking paused; add warm milk slowly while whisking and simmer gently to smooth with a flat whisk.
- If gravy tastes floury, roux cooked too briefly; cook flour in sausage fat two full minutes until nutty before adding any liquid.
- If biscuits are dry, flour was overmeasured or overworked; spoon and level flour and knead minimally, just enough to bring dough together.
Make it your way
- Spicier version: For a spicy version, use hot pork sausage and add one-half teaspoon of crushed red pepper and diced bell pepper to the gravy.
- For a chicken version, replace pork with one pound of ground breakfast turkey plus two tablespoons of butter for fat, seasoning with sage and thyme.
- Keep milk and flour ratios the same so gravy thickness stays smooth and spoonable.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gravy in a saucepan over low heat with a splash of milk, stirring to 165 degrees Fahrenheit.
Freeze biscuits up to two months; gravy freezes up to one month but may separate slightly and needs vigorous whisking on reheating.
FAQ
Can I use canned biscuits?
Yes, bake refrigerated biscuits according to package directions while preparing fresh sausage gravy. Texture will be softer and less flaky but acceptable for quick mornings. Choose Southern-style or buttermilk varieties for closest flavor and serve immediately with hot gravy for best contrast.
How thick should gravy be?
It should coat a spoon and flow slowly off, thickening further on standing. Start with three cups of milk and simmer to desired body, thinning with splashes of milk as needed. Remember biscuits absorb liquid quickly, so keep gravy slightly looser than table gravy when serving.
Can I make it ahead?
Bake biscuits one day ahead and store sealed at room temperature, refreshing in a hot oven. Make gravy up to two days ahead refrigerated, then reheat gently with milk while whisking. Combine just before serving so biscuits stay crisp rather than soggy from prolonged soaking.