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Irresistible Biscuits and Sausage Gravy Recipe Easy Classic Southern Comfort

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A classic Southern comfort dish featuring warm, flaky biscuits smothered in creamy, peppery sausage gravy. Perfect for a hearty breakfast or soul-soothing meal.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp (85g) cold unsalted butter, cubed
  • 3/4 cup (180ml) cold buttermilk
  • 1 lb (450g) ground pork sausage
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • Salt to taste
  • 1 tsp freshly ground black pepper
  • Optional: 1/4 tsp smoked paprika or cayenne pepper

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 cups (250g) flour, 1 tbsp baking powder, and 1 tsp salt.
  3. Add the 6 tbsp (85g) cubed, cold butter to the flour mixture. Use a pastry cutter or fork to combine until it resembles coarse crumbs with pea-sized pieces of butter.
  4. Pour in 3/4 cup (180ml) cold buttermilk and gently stir with a spoon until the dough just comes together. Do not overmix.
  5. Turn the dough out onto a floured surface. Lightly knead it 3-4 times to bring it together, then pat it into a 1-inch thick square.
  6. Use a 2.5-inch round cutter dipped in flour to cut out biscuits. Place them on the baking sheet close but not touching.
  7. Bake biscuits for 12-15 minutes until golden brown on top. Remove and keep warm.
  8. While the biscuits bake, heat a large skillet over medium heat. Add 1 lb (450g) ground pork sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes.
  9. Sprinkle 1/4 cup (30g) flour over the sausage and stir well, cooking for 2 minutes to remove the raw flour taste.
  10. Slowly pour in 3 cups (720ml) whole milk while whisking constantly to prevent lumps.
  11. Bring the gravy to a gentle simmer, stirring frequently until thickened, about 5-7 minutes.
  12. Season with salt to taste, 1 tsp freshly ground black pepper, and optional 1/4 tsp smoked paprika or cayenne pepper.
  13. If the gravy is too thick, whisk in a bit more milk until desired creaminess is reached.
  14. Split the warm biscuits and ladle generous amounts of sausage gravy over the top. Serve immediately.

Notes

Keep butter cold for flaky biscuits. Do not overmix dough to avoid tough biscuits. Brown sausage well for deep flavor. Stir gravy constantly when adding milk to prevent lumps. Start gravy while biscuits bake for timing. Leftover biscuits can be warmed in a 350°F oven wrapped in foil for 10 minutes. Gravy can be loosened with extra milk if too thick.

Nutrition

Keywords: biscuits, sausage gravy, Southern comfort food, breakfast, brunch, classic recipe, easy recipe

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