Southern Biscuits and Gravy
Gravy for breakfast? Yes, please! Flaky biscuits and savory sausage gravy are an iconic breakfast dish in the South, and one taste will tell you why!
Biscuits and gravy is an iconic Southern combo that originated in Revolutionary War times. The dish is economical, hearty, and easy to scale up; plus, the recipe combines pork, milk, and a Southern staple, buttermilk biscuits. You’ll find biscuits and gravy on Southern breakfast menus and buffets, and the dish also makes a great lunch.
Sausage gravy is also known as “sawmill gravy” because it was standard breakfast fare in logging camps in 19th and early 20th century Southern states.
My version uses a food processor for the biscuits, making preparation quick and easy. Gentle handling of the soft biscuit dough is a must, and you need to make sure there are bits of butter left in the dough to form the flaky layers.
The sausage gravy is a snap, too. All you need to do is brown the sausage, make the simple roux, and add the milk to make a thickened gravy. The seasoned sausage gravy is spooned over the hot split and buttered biscuits.
What You’ll Like About This Dish
Southern classic. A comfort food staple with flaky biscuits and creamy sausage gravy.
Quick and easy. The food processor makes biscuit dough in minutes, and the gravy is simple to make.
Great for groups. This is a perfect dish for brunch gatherings or weekend breakfast.
Ingredient Notes
- Butter: Cold, cubed butter forms the flaky layers in the biscuits.
- All-purpose flour: Used for both the biscuit dough and gravy thickener.
- Baking powder and soda: Leaveners to help the biscuits rise.
- Buttermilk: Classic Southern biscuit ingredient for tenderness and flavor.
- Pork sausage: Use breakfast sausage (mild or sage) for a flavorful gravy base.
- Milk: Whole milk adds richness to the gravy.
- Salt and pepper: Adjust to taste. Add red pepper flakes or cayenne if desired.
Steps to Make Southern Biscuits and Gravy
- Preheat the oven and line a baking sheet with parchment.
- Pulse the dry ingredients and butter in a food processor until crumbly.
- Add buttermilk and gently mix just until combined.
- Roll, cut, and arrange the biscuits on the baking sheet.
- Brush with milk or cream and bake until golden.
- Brown the sausage in a skillet, then sprinkle with flour and stir to make a roux.
- Gradually add milk and stir until thickened.
- Season the gravy to taste and serve over hot biscuits.
Tips for Biscuits and Gravy
- Use cold butter and don’t overmix the dough—visible butter bits = flaky layers.
- Don’t skip the parchment—it helps prevent biscuit bottoms from overbaking.
- If your gravy gets too thick, stir in a bit more milk to loosen it.
- Try brushing biscuit tops with evaporated milk for a deeper golden finish.
Recipe Variations
- Vegetarian. Use meatless sausage or sautéed mushrooms as the base.
- Cheesy biscuits and gravy. Add shredded cheddar to the biscuit dough.
- Gluten-free gravy. Thicken with cornstarch and serve over GF biscuits.
- Poultry gravy. Use turkey or chicken sausage or shredded cooked chicken with milk and broth.
- Mushroom-sausage gravy. Sauté mushrooms along with the sausage for more depth.
- With shallots. Sauté chopped shallots before adding sausage for extra flavor.
- Herb gravy. Stir in chives, rosemary, or thyme just before serving.
- Chorizo gravy. Swap sausage for chorizo for a spicy variation.
- Herb biscuits. Add fresh herbs to the dry biscuit mixture before pulsing.
What to Serve With Biscuits and Gravy
- Whether you’re making a breakfast for one or two or a brunch for many, you’ll want something to go with the biscuits and gravy. Here are some ideas to get you started.
- Scrambled Eggs – Fluffy scrambled eggs are an excellent side to serve with biscuits and gravy. Take them to the next level with a dollop of crème fraiche and a few tablespoons of chopped herbs, or keep them simple with milk or cream.
- Crispy Smashed Potatoes – One of my favorite breakfast sides! Crispy smashed potatoes are cooked and fried with fresh herbs and simple seasonings.
- Egg Bites – These egg bites are incredibly versatile. They bake to perfection in just 16 minutes.
- Quiche – This quiche Lorraine is silky, smooth, and delicious. Serve it with biscuits, gravy, and other dishes for a fabulous and elegant brunch.
- Salad – A fresh vegetable salad with a light vinaigrette would be a great addition to the biscuits and gravy. The tangy vinaigrette would complement the biscuits nicely.
- Fruit – Berries or sliced fruit can work to balance the creamy, peppery gravy perfectly.
- Shirred Eggs – This is a simple way to cook eggs. The shirred eggs are baked perfectly with some cheese and cream. It’s an excellent dish baked in a ramekin so that it can be made for one or many.
- Roasted Vegetables – Potatoes, carrots, or bell peppers for color and bright flavor.
How to Store
Store biscuits: Keep at room temperature in a food storage bag for up to 2 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
Reheat biscuits: Wrap loosely in foil and warm in a 350°F oven for 5 to 7 minutes. Or split and toast until warmed through.
Leftover biscuits: Use as breadcrumbs, casserole topping, biscuit pudding, panzanella salad, or homemade croutons.
Store gravy: Refrigerate leftover sausage gravy in an airtight container for up to 3 days.
Reheat gravy: Warm gently in a saucepan over medium-low heat, stirring frequently. Add more milk to thin if needed.
Use leftover gravy: Serve over rice, toast points, or puff pastry shells. Or turn it into corn and sausage chowder with milk, corn, and aromatics.
Southern Biscuits and Gravy
Ingredients
For the Biscuits
- 8 tablespoons butter, cold
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk, well shaken
- 1 tablespoon cream, evaporated milk, or buttermilk, for brushing tops
For the Gravy
- 1 pound pork sausage, sage or regular breakfast sausage
- 2 tablespoons unsalted butter, optional
- 1/3 cup all-purpose flour, 44 grams
- 3 cups whole milk, 20 ounces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Optional: Dash cayenne pepper or crushed red pepper flakes
Instructions
Make the Biscuits
- Heat the oven to 425 F (220 C) and position a rack in the center of the oven. Line a large baking sheet with parchment paper.
- Cut the butter into 1/4-inch cubes or slices and put them in a small bowl. Put the cubed butter in the freezer for a few minutes.
- Combine the flour, baking powder, soda, and salt in the bowl of a food processor. Pulse for a few seconds to blend. Scatter the butter cubes over the flour mixture and pulse just until the mixture resembles a coarse meal. You should have some visible pieces of butter that are the size of small peas.
- Transfer the mixture from the food processor to a large bowl. Add the buttermilk and gently work it together until it is still crumbly but combined.
- Turn the dough out onto a lightly floured surface and knead a few times to form a soft dough. Roll the dough into a 3/4-inch thick rectangle.
- Cut out biscuits with a round or square cutter. Gently re-roll the scraps. You should have 8 to 10 biscuits, depending on the size of the cutter. Arrange the biscuits on the prepared baking sheet and brush the tops with evaporated milk, cream, or buttermilk.
- Bake the biscuits until the tops are golden brown, about 15 minutes.
Make the Sausage Gravy
- Put the sausage in a skillet and place it over medium-high heat. Cook, stirring and breaking up, until the sausage is no longer pink, 5 to 7 minutes. Reduce the heat to medium-low.
- Sprinkle the flour over the sausage and continue to cook, stirring, for 2 to 3 minutes. Gradually add the milk to the skillet while stirring constantly. Continue to cook, stirring, for 5 minutes. Add extra milk as needed.
- Taste and season with salt and pepper, as desired. Add a dash of red pepper flakes or cayenne pepper if using.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
