Biscuits and Gravy Recipe

Biscuits and gravy is one of those breakfast dishes that just makes everything feel right. There’s something about splitting open a warm, buttery biscuit and spooning thick, peppery sausage gravy over the top that feels like a hug on a plate. I started making this for Henry and the kids on lazy weekend mornings, and now Isabella and Emma request it almost every Saturday. Noah just dips his biscuit straight into the gravy bowl no plate needed, apparently. If you’re craving a hearty, stick-to-your-ribs kind of morning, this easy breakfast biscuits and gravy is calling your name. Plus, it pairs perfectly with something light like a chickpea avocado salad for lunch later.

Why You Will Like This Biscuits and Gravy Recipe

• Ready in about 30 minutes from start to finish
• Fluffy homemade biscuits that are golden on the outside and soft inside
• Creamy sausage gravy with just the right amount of black pepper kick
• Uses simple pantry ingredients you probably already have
• Feeds the whole family without any fuss
• Perfect for weekend brunch or a special weekday treat

Ingredients for Homemade Biscuits and Gravy

For the biscuits:

• 2 cups all-purpose flour
• 1 1/2 Tbsp baking powder (aluminum-free)
• 1 tsp granulated sugar
• 3/4 tsp salt (fine sea salt)
• 1/2 cup cold unsalted butter (8 Tbsp)
• 1 cup cold half and half, less 2 Tbsp
• 1/2 Tbsp melted butter for brushing

For the sausage gravy:

• 2 Tbsp unsalted butter
• 1 lb breakfast sausage, casings removed
• 1/4 cup all-purpose flour
• 2 1/2 cups milk (low fat or whole)
• 1/4 tsp fine sea salt, or to taste
• 1 1/2 tsp coarsely ground black pepper
• 1/8 tsp red pepper flakes (optional)

How to Make the Best Biscuits and Gravy

1. Make your biscuit dough and pop them in the oven. While they bake, start on the gravy so everything comes together at the same time.
2. Melt 2 Tbsp butter in a large cast iron skillet over medium-high heat. Add the sausage and break it apart with a spatula until cooked through, about 5 minutes.
3. Sprinkle flour over the sausage, reduce heat to medium, and stir constantly for 3 minutes. This cooks the raw flour taste out.
4. Gradually pour in the milk, stirring the whole time. Season with salt, pepper, and red pepper flakes if you want a little heat.
5. Simmer uncovered for about 5 minutes, stirring now and then, until the gravy thickens into a rich, creamy sauce. Add a splash more milk if it gets too thick.
6. Split your biscuits in half and spoon that gorgeous gravy right on top. Serve immediately.

Storage and Reheating Tips

Store leftover gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen it back up. Biscuits are best enjoyed fresh, but you can store them in a sealed bag at room temperature for a day and warm them in the oven at 350°F for a few minutes.

Fun Ways to Switch Up Your Biscuits and Gravy

Ever tried using spicy Italian sausage instead of regular breakfast sausage? It adds a whole new flavor. You can also stir in a pinch of sage or thyme for a more herby gravy. For a lighter version, try turkey sausage it still gives you great flavor without the extra fat. Want to go all out? Top with a fried egg. Trust me.

Common Questions About Biscuits and Gravy

Recipes You May Like

• Easy Stuffed Bell Peppers Recipe another family favorite that’s simple and filling.
• Breakfast Egg Bake Holiday great if you want a make-ahead breakfast option.
• Sausage Cream Cheese Crescent Rolls because if you love sausage for breakfast, these are a must.

Time to Make This Classic Biscuits and Gravy

This classic biscuits and gravy recipe is the kind of breakfast that brings everyone to the table. It’s warm, it’s comforting, and it comes together faster than you’d think. I hope your family loves it as much as mine does. Give it a try this weekend, and don’t forget to save this pin for later

Happy cooking,

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