Southern-Style Biscuits and Gravy: A Classic Comfort Breakfast You’ll Crave Again and Again

There’s something magical about waking up to a warm plate of fluffy homemade biscuits smothered in rich, savory sausage gravy. This traditional Southern breakfast isn’t just food—it’s comfort on a plate. Whether you’re cooking for a weekend brunch or want to enjoy a cozy weekday treat, this detailed recipe will show you exactly how to make perfect biscuits and creamy gravy from scratch.

Why You’ll Love This Recipe

Authentic Flavor: Classic Southern taste with simple ingredients.
Easy to Make: No fancy tools or techniques—just basic kitchen staples.
Customizable: Add spice, herbs, or cheese to make it your own.
Comfort Food Perfection: Warm, filling, and satisfying.

Ingredients

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
3/4 cup cold buttermilk

For the Sausage Gravy:

1 pound ground pork sausage (mild or spicy)
3 tablespoons all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1/4 teaspoon crushed red pepper flakes (optional)

Step-by-Step Instructions

How to Make Homemade Biscuits

Preheat oven to 450°F (232°C).
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the texture resembles coarse crumbs.
Pour in cold buttermilk and stir gently until the dough just comes together. Avoid overmixing.
Transfer the dough to a lightly floured surface. Pat it into a 1-inch thick rectangle.
Fold the dough over itself 3 times to create layers, then pat it again into a 1-inch thick slab.
Use a 2.5-inch biscuit cutter to cut out rounds. Place them close together on a baking sheet (touching sides helps them rise higher).
Bake for 12–15 minutes or until golden brown on top. Brush with melted butter if desired.

How to Make the Best Sausage Gravy

In a large skillet over medium-high heat, cook the sausage until fully browned and no longer pink.
Without draining the fat, sprinkle the flour evenly over the sausage. Stir and cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the milk, whisking constantly to avoid lumps.
Bring the mixture to a gentle simmer and cook, stirring frequently, until the gravy thickens (about 5–7 minutes).
Season with salt, black pepper, and optional spices like garlic powder and crushed red pepper flakes. Adjust to taste.

Serving Suggestions

Split the warm biscuits in half, then pour generous spoonfuls of hot sausage gravy over each half. Serve immediately while everything is still hot and creamy. Pair with fresh fruit, eggs, or a strong cup of coffee for a full Southern-style breakfast.

Tips for Perfect Biscuits and Gravy

Cold butter = flaky biscuits. Don’t let the butter melt before baking.
Don’t overwork the dough. The less you handle it, the lighter your biscuits.
Make it spicier. Use hot sausage or extra red pepper flakes for a kick.
Add herbs or cheese. A touch of chives or cheddar in the biscuit dough makes it even better.
Gravy too thick? Add a splash of milk to loosen it up.

Storage and Reheating

Biscuits: Store in an airtight container for up to 2 days, or freeze for up to 1 month. Reheat in the oven at 350°F for 5–7 minutes.
Gravy: Refrigerate for up to 3 days. Reheat gently in a saucepan, adding a bit of milk to bring back the creamy texture.

Nutrition Info (Per Serving)

Calories: 510 kcal
Protein: 14g
Carbohydrates: 40g
Fat: 32g
Servings: Makes 6 servings

Final Thoughts

Biscuits and gravy are more than just a Southern tradition—they’re a celebration of comfort, warmth, and homemade goodness. Whether it’s your first time making them or you’re a seasoned breakfast cook, this recipe guarantees amazing results every single time. Perfect for weekends, holidays, or any morning you need something extra special.