Biscuits and Sausage Gravy
Biscuits and gravy is a Southern breakfast of tall, buttery biscuits under a creamy, peppery sausage gravy. It is hearty, comforting and ready in 45 minutes.
- 45 minTotal time
- 6Servings
- 560kcal / serving
- 17 gProtein
Cold butter makes the biscuits flaky, and a simple flour roux makes the gravy smooth and thick.
The science: why this works
- Cold butter melts in the oven and makes steam pockets, which puff the biscuit into flaky layers.
- Folding the dough a few times builds layers without overworking it, so the biscuits stay tender.
- Cutting straight down, without twisting, keeps the edges open so the biscuits can rise tall.
- Cooking the flour in sausage fat for a minute removes the raw flour taste and makes a roux that thickens the milk.
- Adding the milk slowly while whisking prevents lumps and gives a silky gravy.
Cold butter makes flaky layers
When pieces of cold butter hit a hot oven, the water in them turns to steam and puffs the dough apart as the fat melts into the flour. Warm butter blends in too early and leaves a tight, bread-like biscuit.
Learn: Cold butter for flaky pastry →A roux thickens the gravy
Flour starch granules swell and thicken liquid when heated. Coating them in fat first keeps them from clumping, and adding the milk gradually lets them hydrate evenly. A few minutes of simmering finishes the thickening.
Learn: Lump-free gravy →Biscuits and Sausage Gravy
45 min · 6 servings · American · Breakfast
Ingredients
Makes 6 servings
- 300 gall-purpose flour
- 1 tbspbaking powder
- 1 tspsugar
- ½ tspsalt
- 120 gcold butter, cubed
- 180 mlcup (180 ml) cold buttermilk
- 450 gbreakfast sausage
- 30 gcup (30 g) all-purpose flour, for the gravy
- 720 mlcups (720 ml) whole milk
- ½ tspblack pepper, plus more to taste
- ¼ tspsalt, plus more to taste
- 1 pinchcayenne
Method
Tips for the best result
- Freeze the butter for 10 minutes before cutting it in for the flakiest biscuits.
- Season the gravy at the end, since the sausage is already salty.
- Thin the gravy with a splash of milk if it thickens while standing.
Mistakes to avoid
- Twisting the cutter seals the edges and stops the biscuits from rising, so press straight down.
- Adding the milk all at once makes lumpy gravy, so pour it in slowly while whisking.
- Overworking the dough makes tough biscuits, so mix only until it comes together.
Variations and swaps
- Add 1/2 cup shredded cheddar and chives to the biscuit dough.
- Use spicy sausage and a pinch of red pepper flakes in the gravy.
- Make mushroom gravy with browned mushrooms instead of sausage.
- Swap buttermilk for milk mixed with 1 tbsp lemon juice; the biscuits are a little less tangy.
- Swap the breakfast sausage for ground turkey sausage with an extra spoon of butter.
- Swap the homemade biscuits for refrigerated biscuits when you are short on time.
Storing and reheating
Store biscuits at room temperature for 2 days and gravy in the fridge for up to 4 days. Reheat gravy gently over low heat with a splash of milk until it reaches 165°F (74°C).
Biscuits and Sausage Gravy: questions
How do I make sausage gravy without lumps?
Cook the flour in the sausage fat for a full minute, then add the milk slowly while whisking constantly. Lumps form when the milk is added too quickly.
Why are my biscuits flat?
Flat biscuits usually come from warm butter, old baking powder or twisting the cutter. Keep everything cold, check your leavening, and press the cutter straight down.
Can I make the gravy ahead?
Yes, make it up to 4 days ahead and reheat it with a splash of milk. Stir often so it does not scorch.
What sausage is best for gravy?
Pork breakfast sausage, mild or sage, gives the classic flavor. Any fresh ground sausage with enough fat will work.
Can I freeze biscuits?
Yes. Freeze the unbaked cut biscuits on a tray, then bake from frozen, adding 3 to 5 minutes. Baked biscuits also freeze for 2 months.
