Biscuits and Gravy | foodiecrush.com

by Heidi Published: Dec 9, 2024

This biscuits and gravy recipe features the most buttery, flaky, scratch-made buttermilk biscuits with a super flavorful, creamy sausage gravy for a hearty breakfast that’s a total home run.

Biscuits and Gravy Recipe with fork on plate foodiecrush.com

A hearty, homemade breakfast on a Saturday or Sunday is something I look forward to all week long. During the week it’s simple bites like egg bites, avocado toast, or a frittata. But once the weekend hits, I love whipping up something more special and substantial, like French toast, a hearty breakfast casserole, or this biscuits and gravy recipe. Biscuits and gravy is one of my husband’s all-time favorite brekkies and comfort foods, but I had never tried my hand at it and man is a game-changer when making it at home. This biscuits and gravy recipe features the most tender, buttery, flaky buttermilk biscuits and a super flavorful, creamy sausage gravy that comes together in no time.

Why You’ll Love This Recipe

This biscuits and gravy recipe is super savor, hearty, and comforting
It comes together really fast, especially when you make the buttermilk biscuit recipe ahead of time and bake the biscuits while you make the gravy
It’s easy to make and you can easily scale up the gravy recipe for a crowd

What’s in Biscuits and Gravy

For the biscuits:

Flour—Use all-purpose flour. I don’t recommend using self-rising flour for this, as it has the leaveners already mixed in and you can’t control your amounts that way.
Sugar—Sugar helps encourage browning and also adds more flavor. The small amount doesn’t make the biscuits noticeably sweet, just more well-rounded in flavor.
Baking powder—It’s an important leavener that gives these biscuits a nice rise
Kosher salt—Salt always rounds out and enhances flavor
Baking soda—This also helps with leavening by neutralizing the acid in the buttermilk (these ingredients work in tandem to create fluffy, tender biscuits).
Unsalted butter—Be sure it’s extra cold. I freeze mine for 15-20 minutes before grating it, then pop it back in the fridge until mixing time. I also like to use a European-style butter with a higher fat content (such as Kerrygold or Plugra).
Egg—this is entirely optional, but I like whisking an egg with some buttermilk to brush the biscuits before baking. The egg wash gives them a beautiful golden-brown sheen.
Buttermilk—Be sure to use full-fat buttermilk and shake it well. The buttermilk adds moisture and flavor but also makes these biscuits perfectly tender and fluffy.
Flaky sea salt—(optional), for topping the biscuits before baking
Salted butter—(optional), for brushing the biscuits after they come out of the oven.

For the sausage gravy:

Breakfast sausage—Be sure to save the drippings!
Flour—The flour will combine with the sausage drippings (or you could always use butter) to make a roux for the gravy
Milk—I recommend using whole milk for the best gravy consistency
Kosher salt and freshly ground black pepper—Always, for flavor
Soy sauce—This may seem like an odd ingredient, but I swear it works! The soy sauce is subtle but lends a depth of flavor and umami. You’d miss it if it wasn’t there!

Find the complete recipe with measurements below.

How to make biscuits for Biscuits and Gravy Recipe foodiecrush.com

How to Make Biscuits and Gravy

It’s time to make the buttery biscuits!

Combine the dry ingredients with cold butter. Add the dry ingredients to a large bowl and stir with a fork or a whisk to combine. Grate your butter (it should be VERY cold) on the large holes of a box grater and add to the flour mixture, tossing so it’s evenly coated with flour.
Form your dough. Drizzle the flour mixture with half of the buttermilk, using a fork to incorporate. Add the rest of the buttermilk, continuing to mix with a fork. Once the mixture begins to form clumps, use your fingers to toss the mixture and run along the sides and bottom of the bowl to scrape up any dough bits that may be stuck. Gently and briefly knead the mixture in the bowl until the dough begins to come together.

Bring the biscuit dough together. Turn the shaggy mixture out onto a lightly floured countertop. Bring the mixture together into a shapable dough roughly 6 X 6-inch square and 1 ½ inches thick. Alternate between using the bench scraper to fold, pile, and press the dough on the top and along all four sides, and the rolling pin to apply pressure when pushing down and rolling. Use the bench scraper to square it off and shape.
Shape and create layers. Use the bench scraper to cut the dough in half. Stack half of the dough on top of the other then press down on the stack. Roll it out into a square and use the bench scraper to shape it. Repeat this process 3 more times or until the dough is mostly smooth, taking care not to overwork it. (This process gives biscuits those desirable flaky layers we all covet.)

Cut your biscuits. Roll the dough into a 6 x 6-inch square. Use the bench scraper to cut it into 9 even-sized squares. Place the biscuits in the freezer for at least 15 minutes so the butter gets cold and firm.
Brush and bake. When ready to bake, whisk the egg and 2 tablespoons of buttermilk together in a small bowl. Brush the tops of the biscuits with your egg wash. Top with a sprinkling of flaky salt if desired. Bake the biscuits for 20-25 minutes, rotating halfway through. Brush with melted salted butter after baking.

How to make gravy for Biscuits and Gravy Recipe foodiecrush.com

Brown the sausage. Cook the sausage in a large skillet over medium-high heat.
Make a simple roux. Drain off all but 3 tablespoons of the rendered drippings, or add enough butter to make 3 tablespoons of fat. Sprinkle the sausage with the flour and stir to coat well. Cook for 1-2 minutes to lose the raw flour taste.

It’s all gravy. Add the milk (or milk and buttermilk combination) to the sausage and stir well. Bring to a boil then reduce heat to a simmer and cook for 10 minutes or until thickened, stirring often.
Season and tweak as needed. Season with black pepper and kosher salt, then stir in the soy sauce for extra depth of flavor (optional). If the gravy is too thick, thin with a little more milk or buttermilk. Taste for seasoning and adjust as desired.
Serve it up. To serve, split a warm biscuit in half then top with a few spoonfuls of the sausage gravy.

FAQ and Recipe Tips

Is country gravy the same as sausage gravy? These gravies are both traditionally white gravies, but they are not the same. Country gravy may or may not contain meat, (it does not typically feature sausage), and it often includes other ingredients Country gravy may include other ingredients like onions or mushrooms.
What makes sausage gravy taste better? Using a good quality sausage and adding soy sauce gives this sausage gravy recipe so much awesome flavor.
If the gravy is too thick, you can thin it with a little more milk or buttermilk.
To save time, plan to make the biscuits ahead of time. Store them in the freezer (they’ll keep for up to 3 months), and simply bake them from frozen while you make your gravy.

Biscuits and Gravy Recipe in skillet foodiecrush.com

Storage Tips

While best eaten the day they’re baked, you can store leftover biscuits in an air-tight container for up to 3 days. Gently reheat them in an oven or toaster oven (wrap them in foil first). The sausage gravy will keep stored in an airtight container in the refrigerator for up to 3 days. You can also freeze the sausage gravy for up to 3 months. If freezing the biscuits, I recommend freezing them before baking (they bake great directly from the freezer).

Biscuits and Gravy Recipe on plate foodiecrush.com

What to Serve With Biscuits and Gravy

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.

Homemade Biscuits and Gravy (with Sausage!)

This biscuits and gravy recipe with flaky buttermilk biscuits and a flavorful, creamy sausage gravy makes for such a classic, warming, hearty breakfast at home.

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Course Breakfast

Cuisine American

Keyword biscuits and gravy

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 9

Calories 600kcal

Ingredients

For the Biscuits

3 ¼ cups all-purpose flour , plus more for work surface , (406.25 grams)
2 tablespoons sugar
1 tablespoon baking powder
2 ½ teaspoons kosher salt
½ teaspoon baking soda
8 ounces unsalted butter , very cold (I recommend using a higher-fat, European-style butter, such as Kerrygold or Plugra-
1 ¼ cups full-fat buttermilk , chilled and shaken well (300 grams)
1 egg , optional (for egg wash)
flaky sea salt , optional (for baking)
2 tablespoons buttermilk , (for egg wash)
4 tablespoons salted butter , melted, for brushing the biscuits after baking

For the Sausage Gravy

8 ounces breakfast sausage
3 tablespoons sausage drippings or butter
3 tablespoons all-purpose flour
3 cups whole milk , or 2 cups milk plus 1 cup buttermilk
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
1 teaspoon soy sauce , optional

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Instructions

For the Biscuits

Preheat the oven to 375°F. Add the dry ingredients to a large bowl and stir with a fork or a whisk to combine. Grate your butter (it should be VERY cold) on the large holes of a box grater. I like to do this over a sheet of wax or parchment paper so you can spread it out and avoid it clumping together. Add the cold, grated butter to the flour mixture. Toss the grated butter so it’s evenly coated with flour. Make sure you don’t have any large pieces of butter. If some of the butter pieces are in larger clumps, use a pastry blender to blend them up in the dry mixture.
Drizzle the flour mixture with half of the buttermilk, using a fork to incorporate. Add the rest of the buttermilk, continuing to mix with a fork. Once the mixture begins to form clumps, use your fingers to toss the mixture and run along the sides and bottom of the bowl to scrape up any dough bits that may be stuck. Gently and briefly knead the mixture in the bowl until the dough begins to come together.
Turn the shaggy mixture out onto a lightly floured countertop. Bring the mixture together into a shapable dough roughly 6 X 6-inch square and 1 ½ inches thick. Alternate between using the bench scraper to fold, pile, and press the dough on the top and along all four sides, and the rolling pin to apply pressure when pushing down and rolling. Use the bench scraper to square it off and shape.
Use the bench scraper to cut the dough in half. Stack half of the dough on top of the other then press down on the stack. Roll it out into a square and use the bench scraper to shape it. Repeat this process 3 more times or until the dough is mostly smooth, taking care not to overwork it.
Roll the dough into a 6 x 6-inch square. Use the bench scraper to cut it into 9 even-sized squares. For larger biscuits, roll the dough into a 6 x 9-inch rectangle, cut in half lengthwise, and cut each half into 6 even-sized squares. Place the biscuits in the freezer for at least 15 minutes so the butter gets cold and firm.
When ready to bake, whisk the egg and 2 tablespoons of buttermilk together in a small bowl. Brush the biscuit tops and sides with your egg wash. Top with a sprinkling of flaky salt if desired. Bake the biscuits for 20-25 minutes, rotating halfway through. Brush with melted salted butter after baking.

For the Sausage Gravy

Brown the sausage in a large skillet over medium-high heat. Drain off all but 3 tablespoons of the rendered drippings, or add enough butter to make 3 tablespoons of fat. Sprinkle the sausage with the flour and stir to coat well. Cook for 1-2 minutes to lose the raw flour taste.
Add the milk (or milk and buttermilk combination) to the sausage and stir well. Bring to a boil then reduce heat to a simmer and cook for 10 minutes or until thickened, stirring often. Season with black pepper and kosher salt, then stir in the soy sauce for extra depth of flavor (optional). If the gravy is too thick, thin with a little more milk or buttermilk. Taste for seasoning and adjust as desired.
To serve, split a warm biscuit in half then top with a few spoonfuls of the sausage gravy.

Notes

While best eaten the day they’re baked, you can store the biscuits in an air-tight container for up to 3 days.

Nutrition

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