Buttermilk biscuits and sausage gravy from scratch is an easy and delicious way to start your morning!Jump to Recipe
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!
- All purpose flour
- Baking powder
- Salted butter
- Breakfast sausage
- Whole milk
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.
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
- 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
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!
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!
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.
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.
More Sea Salt Savorings classics
- Sheet Pan Gnocchi Caprese with Asiago Spinach Sausage
- Mojo Chicken (baked, grilled, or stovetop!)
- Chicken Margherita(grilled, baked, or stove top!)
- Small Apartment Design
- Grilled BBQ Chicken Thighs
Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!
Buttermilk Biscuits and Gravy
Buttermilk biscuits and sausage gravy from scratch is an easy and delicious way to start your morning!
- 2 1/2 cups all purpose flour
- 2 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp salted butter cold, cubed
- 1 cup buttermilk
- 2 tbsp butter melted (to brush on top)
- 1 lb breakfast sausage
- 1/4 cup all purpose flour
- 3 cups whole milk
- 1/2 tsp black pepper
Make the sausage gravy. Place the sausage in a large pan over medium heat. Cook the sausage until it is browned and cooked through, about 10 minutes. Break the sausage into small bits with the spatula. Sprinkle the flour over the cooked sausage and stir until the sausage is coated. Cook for 2-3 minutes until the flour has lightly browned. Add the milk to the pan and stir until everything is combined. Continue cooking for 2-5 minutes until it has thickened. Remove the gravy from the stove and allow it to cool for a few minutes (it will continue to thicken).
Make the biscuit dough. Preheat the oven to 425 degrees. Combine and whisk together the flour, salt, and baking powder. Add the flour mixture and the cold cubed butter to the blender, then blend until it forms a shaggy dough. Add the mixture back to the bowl and use a spatula to stir in the buttermilk. Mix until the dough is just combined.
Layer the dough. Flour your work surface and rolling pin. Dump the dough onto your work surface and roll it into a rectangle. Fold the dough into itself three times, then roll it out into a rectangle again. Repeat this process six times.
Cut the biscuits and bake. Flour your biscuit cutter, mason jar lid, or glass. Cut the biscuits from the dough, being careful not to twist or wiggle the biscuit cutter as it will crimp the edges and they will not rise correctly. Place the biscuits on the parchment paper lined baking sheets 2 inches apart from each other. Place them in the oven and bake them for 15-18 minutes until they are golden brown. Once they are done cooking, brush the tops with the melted butter.
Serve. Slice the biscuits in half, then smother with the sausage gravy. Top with hot sauce, red pepper flakes, or black pepper. Mangia!
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