Biscuits and Gravy – A True Southern Breakfast Classic

There are some recipes that stand the test of time because they carry not only great flavors but also a sense of tradition, history, and comfort. Biscuits and gravy is one of those dishes. For many Southerners in the United States, this meal isn’t just food – it’s a memory. It’s the smell of fresh biscuits baking in the oven on a Sunday morning. It’s the sound of sausage sizzling in a skillet while coffee brews in the background. It’s a hearty plate of food that warms the soul and fills the belly.

This classic dish has been passed down for generations, often made by mothers, grandmothers, and even great-grandmothers, and shared around the breakfast table. While biscuits and gravy are most famous in the South, they have spread across the entire country, becoming one of the most beloved comfort foods in America.

In this article, you’ll not only find a step-by-step recipe for making the fluffiest homemade biscuits and the creamiest sausage gravy, but you’ll also learn a bit about the history, variations, and tips that will help you master this legendary Southern breakfast.

The History of Biscuits and Gravy

Biscuits and gravy as we know it today became popular in the late 1800s, during the post-Civil War era in the American South. At the time, families needed affordable, filling meals that could be made with simple ingredients. Flour, milk, and lard (or butter when available) were staples in almost every kitchen, and sausage was a practical way to use pork.

The combination of fresh biscuits and a rich, peppery gravy made from sausage drippings quickly became a household favorite. It was inexpensive, satisfying, and hearty enough to fuel farmers and workers for long days in the fields. Over time, biscuits and gravy grew into a symbol of Southern hospitality and home-cooked comfort. Today, it is not only a breakfast food but also a cherished tradition at brunch spots and diners across the country.

Why This Recipe Works

This recipe focuses on two main elements:

The Biscuits – Light, fluffy, buttery, and golden brown, with layers that peel apart easily.
The Sausage Gravy – Creamy, savory, and rich, with just the right amount of black pepper.

When combined, these two components create a balance of texture and flavor: soft biscuits soaking up silky gravy, punctuated by the meaty bite of sausage.

Ingredients

For the Biscuits:

2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter (cold, cut into cubes)
1 cup cold buttermilk

For the Sausage Gravy:

1 lb breakfast sausage (pork sausage is traditional)
¼ cup all-purpose flour
3 cups whole milk
½ teaspoon salt (adjust to taste)
1 teaspoon freshly ground black pepper (or more for extra flavor)

Step-by-Step Instructions

1. Make the Biscuits

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs.
Pour in the cold buttermilk and stir until the dough just comes together. Do not overmix – overworked dough makes tough biscuits.
Turn the dough out onto a floured surface. Pat it into a rectangle about 1-inch thick. Fold it over itself, then pat it out again. Repeat 2–3 times – this creates those classic flaky layers.
Use a biscuit cutter or a glass to cut out biscuits. Place them close together on the baking sheet for softer sides, or spaced apart for crispier edges.
Bake for 12–15 minutes, until golden brown on top.

2. Make the Sausage Gravy

In a large skillet, cook the sausage over medium heat until browned, breaking it into small crumbles.
Sprinkle the flour evenly over the sausage and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the milk, stirring constantly to avoid lumps. Keep cooking and stirring until the gravy thickens, about 5–7 minutes.
Season with salt and plenty of black pepper. Taste and adjust the seasoning.

3. Assemble and Serve

Split a warm biscuit in half, place it on a plate, and generously ladle the sausage gravy over the top. Sprinkle with extra black pepper if you like, and serve immediately while everything is hot and fresh.

Tips for Success

Cold ingredients are key – Cold butter and cold buttermilk make fluffy, flaky biscuits.
Don’t overmix the dough – A light touch ensures tender biscuits.
Gravy thickness – If the gravy gets too thick, add a splash of milk. If it’s too thin, let it cook a few more minutes.
Make-ahead option – Biscuits can be baked in advance and stored in an airtight container, then reheated. Gravy reheats well too, just add a bit of milk when warming it up.

Variations

Spicy Gravy – Add a pinch of cayenne pepper or crushed red pepper flakes for heat.
Cheddar Biscuits – Stir shredded cheddar cheese into the biscuit dough before baking.
Herbed Biscuits – Add fresh herbs like rosemary, thyme, or chives.
Turkey or Chicken Sausage – A lighter alternative to pork sausage.

What to Serve with Biscuits and Gravy

While biscuits and gravy are perfect on their own, you can serve them with:

Scrambled eggs or fried eggs
Hash browns or home fries
Fresh fruit for balance
Hot coffee or sweet iced tea

Nutrition (Approximate Per Serving)

Calories: 480
Protein: 14g
Fat: 28g
Carbohydrates: 42g
Fiber: 2g
Sodium: 820mg

Final Thoughts

Biscuits and gravy may seem like a simple dish, but it carries a lot of tradition and flavor. It’s a recipe that connects generations, reminding people of cozy mornings, family gatherings, and the comfort of home-cooked meals.

By following this recipe, you’ll be able to make tender, flaky biscuits and rich, creamy sausage gravy from scratch – a combination that will never go out of style. Whether you’re cooking for your family on the weekend or preparing brunch for friends, this Southern classic is guaranteed to impress.