Dessert

Biscuits & Gravy Recipe

ByElena Hart February 3, 2026February 3, 2026

Introduction

Biscuits and gravy is a classic comfort breakfast that’s hearty and satisfying. Fluffy homemade biscuits smothered in rich, savory sausage gravy make for a delicious start to any day.

The image shows four square biscuits on a round white plate, each covered with thick, creamy white gravy that has visible small meat chunks and is speckled with coarse black pepper. The biscuits have a soft, slightly crumbly texture with a light golden-brown crust. The gravy is slightly overflowing and spreading on the plate's surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (300 g) all-purpose flour
2 Tbsp baking powder

1 Tbsp granulated sugar
1 tsp kosher salt

1/2 cup (1 stick) very cold unsalted butter, plus more melted for brushing
1 cup cold buttermilk

1/2 lb breakfast sausage, casings removed
2 Tbsp all-purpose flour
2 cups whole milk

1/2 tsp (or more) kosher salt
Pinch of cayenne pepper
Freshly ground black pepper

Instructions

Step 1: Preheat the oven to 425ºF. In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Step 2: Grate the cold butter over the flour mixture using the large holes of a box grater. Quickly toss with your hands to incorporate the butter evenly.
Step 3: Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently until the dough just begins to come together, then turn it out onto a work surface.

Step 4: Form the dough into a one-inch thick rectangle. Fold it into thirds starting with the short end, like a letter. Gently pat the dough back to one-inch thickness with a rolling pin. Repeat the folding once more, working quickly to keep the butter cold.
Step 5: Pat the dough back into a one-inch thick rectangle, then cut into 8 pieces with a sharp knife. Place the biscuits on a parchment-lined baking sheet, spaced about 1/2 inch apart. Brush the tops with melted butter.
Step 6: Bake the biscuits until flaky and lightly golden on top, about 20 to 22 minutes.

Step 7: Meanwhile, cook the sausage in a medium skillet over medium heat, breaking it into small pieces with a wooden spoon, until no longer pink, about 8 minutes.
Step 8: Sprinkle the flour over the cooked sausage and stir for about 1 minute until fragrant. Slowly whisk in the milk, bringing the gravy to a boil. Reduce heat to medium-low and simmer, stirring often, until thickened, 5 to 7 minutes.
Step 9: Stir in salt and cayenne pepper, then season generously with black pepper. Adjust salt to taste if needed.

Step 10: Split the warm biscuits open and spoon the gravy over. Serve immediately and enjoy.

Tips & Variations

Use cold butter and buttermilk to keep the biscuit dough light and flaky.
For a milder gravy, omit the cayenne pepper or reduce the amount.

Substitute the breakfast sausage with spicy chorizo for a flavor twist.
Add chopped fresh herbs like sage or thyme to the biscuit dough for extra aroma.

Storage

Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat biscuits in a warm oven to restore flakiness, and gently warm the gravy on the stove or in the microwave while stirring occasionally.

How to Serve

A close-up of an open biscuit sandwich with two visible layers: the bottom layer is a pale, flaky biscuit with a golden crust, topped with thick, creamy sausage gravy that is light beige with chunks of browned sausage throughout and specks of black pepper on top. The biscuit top is placed leaning behind the gravy-covered biscuit base. A woman's hand is sprinkling fresh cracked black pepper onto the gravy from above. The dish is on a white plate set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk for the biscuits?

You can use regular milk, but the biscuits may be slightly less tender and flavorful. Adding a tablespoon of vinegar or lemon juice to the milk can mimic buttermilk’s acidity and improve texture.

How do I prevent the gravy from becoming lumpy?

Sprinkle the flour over the cooked sausage and stir to coat it before adding milk slowly while whisking constantly. This helps the flour blend smoothly and prevents lumps in the gravy.