Buttermilk biscuits and sausage gravy from scratch is an easy and delicious way to start your morning!

Sausage gravy is smothering the halved biscuits and is topped with lots of cracked pepper.

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Homemade biscuits and gravy

If you love hearty breakfast recipes, check out my loaded breakfast scramble, egg bruschetta over toast, or these popular banana oatmeal bars with maple cream cheese drizzle.

Today’s recipe is brought to you by Levi (my hunk of a husband). Biscuits and gravy is his jam! As a good ol’ Wyoming boy, he taught me all the ins and outs to this recipe.

Biscuits and gravy is a classic breakfast meal that is well loved in the midwest and south. It’s a warming, hearty, delicious breakfast that is perfect for those chilly mornings!

The buttermilk biscuits are quick and easy to make! They are flaky, buttery, and crunchy on the outside. They are a whole snack just by themselves.

Now, let’s talk about this gravy! The breakfast sausage builds the base of the gravy by using the grease to season it. The gravy is made quickly and with simple ingredients you most likely have kicking around!

Ingredients

All purpose flour
Baking powder
Salt
Salted butter
Buttermilk
Breakfast sausage
Whole milk

Chef’s tips

Make the best flaky biscuits

There are a few key steps that you will need to follow to make the best, most flaky biscuits! First, use cold butter. Make sure you cube the butter, then return it to the fridge before using it.

The next key step is to make sure you fold the dough into itself enough times. This step ensures the biscuits have those perfect layered flakes. You will need a rolling pin to roll the dough out, then fold it into itself three times. Roll it out again into a rectangle and repeat these steps six times.

Buttermilk biscuits are cut out of the dough and placed on a parchment paper lined baking sheet.

The last key step is to make sure you don’t wiggle or twist the biscuit cutter when cutting the biscuits out of the dough. If you wiggle the cutter, it can crimp the sides of the biscuit together, and they won’t rise as well.

What kind of sausage to use

This biscuits and gravy recipe is so fun because you can customize it! There are a few different types of sausage I recommend using to get the best flavor!

Country sausage
Breakfast sausage
Sage sausage
Hot sausage
Cajun

Sausage substitutes:

Ground chicken
Ground turkey

If you are using unseasoned meat like chicken or turkey, you will need to season it with a breakfast sausage blend.

Breakfast sausage seasoning (per lb of meat):

1/2 tsp salt
1/2 tsp black pepper
1/2 tsp sage
1/4 tsp paprika
1/4 tsp oregano
1/8 tsp red pepper flakes

Buttermilk biscuits and placed on a parchment paper lined baking sheet are cooked until the tops are golden brown.

Make it ahead of time

These biscuits and gravy are so simple to make ahead of time! You can make the sausage gravy and buttermilk biscuits 3 days in advance. When you are ready to eat, you can reheat the biscuits and gravy in the oven until warm!

Buttermilk biscuits are stacked to show the flaky, delicious textures.

How to make the best biscuits and gravy

Make the gravy. Brown the meat in a large pan over medium heat. Break the meat up into small bits while it cooks. Once all the meat is done cooking, add the flour and mix to coat the meat well. Allow the flour to slightly brown, then add the milk, black pepper, and salt to taste. Bring the mixture to a light simmer for 2 minutes, then remove it from the heat and allow it to thicken.
Make the biscuit dough. Combine the flour, baking powder, and salt in a bowl and whisk to combine. Add the flour mixture and cold cubed butter to a blender and blend until the mixture is clumpy and just combined. Add the shaggy dough back to the large bowl, then stir in the buttermilk. Mix until the dough is just combined.
Layer the biscuits. Flour your work surface, then dump the dough on to it. Flour a rolling pin and roll the dough into a 1″ thick rectangle. Fold the dough into itself 3 times, then roll it back out into a rectangle. Repeat this process 6 times, returning it to a rectangle shape.
Shape the biscuits. Preheat the oven to 425 degrees. Use a floured glass, mason jar lid, or biscuit cutter. Cut the biscuits out of the dough and place them onto a parchment paper lined baking sheet. Bake the biscuits for 15-18 minutes. Once they come out of the oven, brush the tops with melted butter.
Serve. Slice the biscuits in half, then top with the sausage gravy. Add some hot sauce if you’d like and mangia!

Sausage gravy is made in a cast iron pan with 4 simple ingredients and stirred with a spoon.

How to store and reaheat

In the fridge

Allow the biscuits to cool to room temperature, then store in an airtight container on the counter.

Place the sausage gravy in an airtight container and store it in the fridge for up to 3-4 days.

In the freezer

You can store biscuits gravy separately so they both stay fresh. Cool the biscuits to room temperature, then place them in an airtight container and place them in the freezer. The biscuits will stay good in the freezer for up to 2-3 months.

Store the sausage gravy in an airtight container and place it in the freezer. The gravy will stay good for 2-3 months in the freezer.

To reheat

Reheat frozen biscuits and gravy in the oven at 350 for 10 or more minutes until the gravy is unthawed.

To reheat refrigerated sausage gravy, place it in the microwave for 2-3 minutes until it is warmed through.

Biscuits and gravy is plated on a plate next to a green napkin and topped with red pepper flakes.

More Breakfast Classics

Sausage gravy is smothering the halved biscuits and is topped with cracked pepper and red pepper flakes.

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