Biscuit and gravy is a beloved Southern classic that delivers cozy, hearty flavor in every bite. Originally rooted in the kitchens of early American farmers, this dish rose to fame as an affordable, filling breakfast using pantry staples. Today, it’s cherished across the U.S. for its creamy sausage gravy and fluffy, buttery biscuits.
What makes it truly special is the contrast in texture—crumbly biscuits soaking up rich, peppery gravy, creating a melt-in-your-mouth experience. Whether you’re making it for brunch, breakfast-for-dinner, or a lazy weekend morning, biscuit and gravy never disappoints.
Ingredients
For the Biscuits:
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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1 tsp salt
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6 tbsp unsalted butter (cold, cut into cubes)
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¾ cup cold buttermilk
Substitutions:
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Use plant-based butter and almond milk with vinegar for vegan biscuits.
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Swap all-purpose flour for gluten-free flour for gluten sensitivity.
For the Sausage Gravy:
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1 lb breakfast sausage (pork or turkey)
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¼ cup all-purpose flour
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2 ½ cups whole milk (or plant-based milk)
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½ tsp salt
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½ tsp black pepper (adjust to taste)
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¼ tsp crushed red pepper flakes (optional, for heat)
Substitutions:
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Use mushrooms or plant-based sausage for a vegetarian version.
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Opt for oat milk or unsweetened almond milk for a dairy-free version.
Step-by-Step Cooking Instructions
Make the Biscuits:
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Preheat oven to 450°F (230°C).
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In a large bowl, whisk together flour, baking powder, baking soda, and salt.
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Cut in the cold butter until mixture resembles coarse crumbs.
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Pour in buttermilk and stir just until combined—do not overmix.
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Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
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Fold dough over itself 2-3 times, then flatten again.
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Cut out biscuits using a round cutter and place on a baking sheet.
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Bake for 12–15 minutes, until golden brown.
Tip: Do not twist the cutter—it prevents proper rising.
Make the Gravy:
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In a large skillet, cook sausage over medium heat, breaking it up until browned.
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Sprinkle flour over the sausage and stir for 1–2 minutes to cook the raw flour taste.
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Gradually pour in milk, stirring constantly to prevent lumps.
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Simmer until thickened (about 5–7 minutes), then season with salt, pepper, and optional red pepper flakes.
Pro Tips and Cooking Techniques
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Cold ingredients = flakier biscuits. Always use cold butter and milk.
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Cast iron skillet retains heat better for browning sausage evenly.
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For fluffier biscuits, don’t overwork the dough—handle it gently.
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Add a pinch of nutmeg to gravy for a subtle depth of flavor.
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Let gravy sit for a few minutes after cooking—it thickens as it rests.
Variations and Customizations
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Vegetarian: Replace sausage with sautéed mushrooms and use veggie stock.
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Spicy: Add hot sauce or cayenne to the gravy.
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Gluten-Free: Use gluten-free flour in both biscuits and gravy.
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Cheesy Biscuits: Add shredded cheddar into the biscuit dough.
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Regional Twist: Try it with chorizo for a Southwestern spin or maple sausage for a sweet-savory combo.
Serving Suggestions
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Plate warm biscuits, split in half, and ladle hot gravy over the top.
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Garnish with chopped chives or parsley for a fresh touch.
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Pair with scrambled eggs, crispy bacon, or a fresh fruit salad.
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For drinks, serve with coffee, sweet tea, or a mimosa for brunch.
Nutritional Information (Approx. per serving)
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Calories: 550
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Protein: 18g
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Carbohydrates: 38g
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Fat: 34g
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Fiber: 2g
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Sugar: 4g
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Sodium: 820mg
(Based on standard recipe with pork sausage and whole milk)
Frequently Asked Questions (FAQs)
Q: Can I make biscuits ahead of time?
Yes! Store them in an airtight container for up to 2 days or freeze and reheat in the oven.
Q: Can I make the gravy in advance?
Absolutely. Reheat slowly over the stove, adding a splash of milk to loosen it.
Q: Why are my biscuits dense?
Likely from overmixing or using warm butter. Keep ingredients cold and mix lightly.
Q: How do I store leftovers?
Refrigerate gravy separately from biscuits. Reheat both gently before serving.
Closing Thoughts
Biscuit and gravy is more than a recipe—it’s a warm hug on a plate. Whether you’re reliving family traditions or exploring Southern cuisine, this dish is sure to satisfy. Don’t hesitate to experiment and make it your own. Got questions or want to show off your results? Drop a comment or tag us.
