Biscuits and Gravy Recipe
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This classic southern Biscuits and Gravy recipe uses thick, flaky biscuits that are smothered in homemade sausage gravy for the perfect breakfast dish. I’m certain that this may become your new favorite recipe.
We are huge breakfast fans in our house and love trying different things. If you are the same way and want to change your breakfast routine, then you must try my Breakfast Burrito or Shakshuka.
Biscuits and Gravy
Biscuits and gravy are classic American dishes usually served for breakfast or brunch consisting of flaky biscuits that are topped off with a rich sausage gravy. This comforting dish is a Southern staple, and there can be very strong opinions about it.
They are a great prep-ahead meal to serve to guests and are very easy to reheat. It’s important that the biscuits be thick and the gravy be well seasoned. It is also traditional to serve the gravy over a biscuit that is sliced in half. I am not troubled if the gravy is served over top of an uncut biscuit.
Ingredients and Substitutions
- Biscuits – Baked store-bought or Homemade Biscuits are needed for this recipe.
- Gravy – Sausage gravy is the classic Southern topping to the biscuits.
How to Make Biscuits and Gravy
Prepare the biscuits and keep them warm.
Make the sausage gravy and keep it warm over low heat. If it becomes too thick, thin it out with a few tablespoons of warm milk.
Slice the biscuits in half or leave them whole and serve with several spoonsful of the hot sausage gravy over top.
Make-Ahead and Storage
Make-Ahead: You can make the biscuits and gravy up to 2 days ahead for freshness if they are stored separately.
How to Store: Cover the gravy in a container or a bowl and keep them in the refrigerator for up to 4 days. The biscuits can be stored covered at room temperature for 3 days or in the refrigerator covered for up to 5 days. Furthermore, the sausage gravy and biscuits will both freeze separately and be covered for up to 3 months. Thaw them both in the refrigerator for 1 day before serving.
How to Reheat: Add the biscuits to a pan and cover with foil. Bake them in the oven at 350° for 6 to 8 minutes or until warm. Likewise, add the desired amount of sausage gravy to a small saucepot and heat it over low heat until it is hot. You may need to rethicken it with a small amount of roux or thin it with a few tablespoons of milk.
Chef Notes + Tips
- Try spicing up the gravy by adding some caramelized onions to it.
More Breakfast Recipes
Video
Biscuits and Gravy Recipe
Ingredients
For the Biscuits:
- 6 cups all-purpose flour
- 4 tablespoons baking powder
- 1 ½ teaspoons coarse salt
- 1/3 cup sugar
- 2 ¾ sticks ice-cold unsalted butter shredded on a cheese shredder
- 5 large eggs
- 1 ¾ cups buttermilk
For the Country Sausage Gravy:
- 1- pound breakfast sausage
- 1 tablespoon unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- coarse salt and pepper to taste
Instructions
Biscuits:
- Preheat the oven to 375°.
- In a stand mixer with the hook attachment, add in the flour, baking powder, salt, sugar and butter and mix on low speed just until combined.
- In a separate medium-sized bowl, whisk together the eggs and cream until combined, then pour into the dry mixture bowl and mix on low speed just until combined.
- Transfer to a clean surface lightly dusted with flour. Dust the top of the dough with flour and roll it out until it is 1 ½” to 2” thick. Using a circle cutter that is 2 ½ to 3 inches in diameter, cut as many dough rounds as possible.
- Transfer them to a large cast-iron skillet(12 inches) or casserole dish (13×9) about ½ to 1 inch apart. There will be plenty of leftover dough to reroll and recut. You should get 20 to 22 biscuits in total. You will need a second smaller skillet or casserole dish for the rerolled and cut dough.
- Bake in the oven for 26-30 minutes or until lightly browned and cooked in the center. Keep warm.
Gravy:
- Cook the pork sausage in a large sauté pan over medium heat until cooked. Set aside the sausage on a plate.
- Add the butter to a medium to large saute pan or cast iron skillet over low to medium heat, and once melted, whisk in the flour until combined.
- Next, pour in the milk while whisking to combine the roux with the milk, and turn the heat to high to bring the mixture to a boil. It should become very thick, like an alfredo sauce.
- Turn the heat down to low and cook while occasionally whisking until the starch flour taste is gone, which takes 4 to 5 minutes.
- Add back in the cooked sausage and adjust the seasonings with salt and pepper.
- Slice the biscuits in half or leave them whole and serve with several spoonfuls of the sausage gravy over the top.
Do you preheat the cast iron pans?
no
Love all your recipes. this one is amazing
This was my first time making homemade biscuits. I followed your instructions and they turned out fabulous, and the gravy was great. My wife says I can not buy biscuits in a can now.
Excellent!
I followed your ingredient recipe. I then added rolling out the dough so i could fold the dough to create layers. Rolled it out again and folded again two more time with refigeratio
between to keep it cold. Worked out perfectly and gave a really flaky layered biscuit.
excellent!
I love these biscuits and gravy. It was well worth freezing and grating the butter. I will be adding this recioe to my breakfast choices now. Thanks so much for the recipe.
The shredded butter is a game changer and the best way to incorporate it into the dough.
I am from Alabama and have made biscuits since a little girl. I learned from my grand mother and my mother. Both made “Cathead” biscuits that would literally float off the table being so light and fluffy. Saying all that brings me to my point- never did I see either add sugar or eggs. I am going to try your take on biscuits and see what the difference is. I gave you 5 stars just because I love your videos and recipes.
*** Thanks for adding the cooking temperature to your recipe.