There’s something magical about waking up to the smell of homemade biscuits and sausage gravy wafting through the house. Growing up, it meant Sunday mornings were special — the kind where the whole family gathered around the table before church, butter melting down golden biscuits while creamy gravy bubbled on the stove. It wasn’t fancy, but it was love served warm.

This recipe takes that same comforting memory and turns it into something you can recreate in your own kitchen. Made entirely from scratch, these Homemade Biscuits and Gravy are flaky, buttery, and irresistibly rich — the kind of breakfast that fills your belly and your soul. Whether it’s a cozy weekend morning or a family brunch, this recipe brings back that old-fashioned Southern goodness we all crave.

So tie on your apron, preheat the oven, and let’s bring back one of the best breakfast traditions ever.

Ingredients for the Buttermilk Biscuits

3 cups all-purpose flour
3 tbsp sugar
½ tsp salt
4 tsp baking powder
½ tsp cream of tartar
¾ cup cold butter (cut into cubes)
1 egg
1 cup whole milk

Ingredients for the Sausage Gravy

1 lb sage pork breakfast sausage (homemade or store-bought)
3 tbsp butter
¼ cup all-purpose flour
3 cups whole milk

Instructions

Making the Biscuits

1 ) Start by preheating your oven to 450°F (232°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and cream of tartar. The combination of baking powder and tartar gives these biscuits their signature lift and softness.

2 ) Next comes the secret: cold butter. Cold butter is the difference between flaky and flat biscuits. Cut the butter into small cubes, then work it into the dry mixture using a pastry cutter or your fingertips. Stop as soon as you see pea-sized bits of butter scattered throughout — that’s where the magic happens when they melt in the oven.

3 ) In a separate bowl, whisk together the egg and milk. Pour the wet ingredients into the dry mixture and stir gently until just combined. The dough should look rough and shaggy — resist the urge to over-mix or you’ll lose those tender layers.

4 ) Turn the dough out onto a well-floured surface and sprinkle a little more flour on top to prevent sticking. Gently knead 10–12 times to bring it together, then pat it out to about ¾-inch thickness. Use a biscuit cutter or the rim of a drinking glass to cut out rounds. Gather scraps lightly and cut again if needed — this recipe yields about 9 to 12 biscuits.

5 ) Arrange the biscuits close together on your baking sheet (they’ll rise taller when they touch). Bake for 10–15 minutes or until golden brown on top. As soon as they come out, brush the tops with melted butter for that irresistible shine and rich flavor.

Making the Sausage Gravy

While the biscuits bake, let’s make the star of the show — creamy sausage gravy.

1 ) In a large skillet, cook the sausage over medium-high heat, breaking it apart with a spatula until browned and crumbly. If there’s excess grease, drain it off but keep about a tablespoon of the flavorful drippings in the pan — that’s your liquid gold for flavor.

2 ) Add the butter to the skillet and stir until melted. Sprinkle the flour evenly over the sausage and stir well to coat. This step is crucial; it creates the roux that thickens your gravy. Cook for 2–3 minutes to get rid of any raw flour taste.

3 ) Now, slowly pour in the milk while whisking constantly to avoid lumps. Keep the heat on medium and stir occasionally as the gravy thickens — about 5–10 minutes. It should coat the back of a spoon and have that silky, creamy texture.

4 ) Season with a pinch of salt and cracked black pepper to taste. If you like a little extra Southern flair, add a dash of crushed red pepper or smoked paprika.

5 ) When ready to serve, split open those warm biscuits and ladle the rich sausage gravy generously over top.

6 Pro Tips for Perfect Biscuits and Gravy

Freeze your butter cubes for 5 minutes before mixing — they’ll stay cold longer and create more steam pockets for flakier biscuits.
Don’t twist the biscuit cutter! Press straight down and lift — twisting seals the edges and prevents a good rise.
Use whole milk or buttermilk only. Low-fat milk will make your biscuits and gravy thinner and less flavorful.
For extra richness, stir a tablespoon of cream cheese or heavy cream into your gravy before serving.
Reheat biscuits in a skillet with a dab of butter instead of the microwave — it revives the crisp edges beautifully.
Double the gravy batch if serving a crowd — it reheats well and thickens even more overnight.

Storage & Reheating Tips

Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, wrap them in foil and warm in the oven at 350°F (175°C) for 10 minutes.

For the gravy, store in a covered container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of milk to loosen the texture. Avoid microwaving on high heat as it may separate.

Both biscuits and gravy also freeze well — freeze them separately for up to 2 months.

Frequently Asked Questions (FAQs)

Can I use store-bought biscuits?

Yes, but homemade biscuits truly make this dish shine. If you’re short on time, use high-quality refrigerated biscuit dough and bake fresh.

Can I make this recipe ahead of time?

Absolutely! You can prepare the biscuits the night before and refrigerate the cut dough. Bake them fresh in the morning while reheating the gravy.

What’s the best sausage for gravy?

Sage breakfast sausage gives the most authentic flavor, but you can also use hot or maple sausage depending on your preference.

Can I use half-and-half instead of milk?

Yes — it will create a richer, thicker gravy. You might need to reduce the flour slightly to balance it.

Why is my gravy too thick or too thin?

If it’s too thick, whisk in a little more milk. If too thin, let it simmer uncovered for a few minutes until it reaches your preferred consistency.

Can I make it vegetarian?

Yes! Use plant-based sausage and butter substitutes — the process stays exactly the same.

Nutrition Facts (per serving)

Calories: 373 kcal
Carbohydrates: 9 g
Protein: 15 g
Fat: 29 g
Saturated Fat: 12 g
Cholesterol: 81 mg
Sodium: 583 mg
Potassium: 348 mg
Sugar: 6 g
Vitamin A: 430 IU
Calcium: 146 mg
Iron: 1.1 mg