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Fluffy biscuits drenched in creamy sausage gravy on a white plate

Classic Sausage Biscuits and Gravy

Fluffy homemade biscuits topped with a rich and savory sausage gravy, perfect for a hearty breakfast or brunch.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • large bowl
  • pastry blender or two knives
  • 2-inch round cutter
  • baking sheet
  • large skillet
  • whisk

Ingredients
  

For the Biscuits

  • 2 cups all-purpose flour (plus more for dusting)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup buttermilk (or whole milk)

For the Gravy

  • 1 lb breakfast sausage (pork, turkey, or plant-based)
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

Making the Biscuits

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
  • Pour in the buttermilk and mix gently with a fork until a shaggy dough forms; avoid overmixing.
  • Turn the dough onto a lightly floured surface, pat or roll to 3/4-inch thickness, and cut out biscuits using a 2-inch round cutter.
  • Place biscuits on an ungreased baking sheet and bake for 12-15 minutes or until golden brown, then set aside to keep warm.

Making the Gravy

  • While biscuits bake, cook the breakfast sausage in a large skillet over medium-high heat until browned, then drain most excess fat, leaving 2-3 tablespoons.
  • Sprinkle 1/4 cup flour over the sausage and fat, whisking constantly for 1-2 minutes until a light golden roux forms.
  • Gradually pour in 2 cups whole milk, whisking continuously to prevent lumps.
  • Continue to whisk as the gravy comes to a simmer and thickens, which typically takes 5-7 minutes.
  • Season the gravy generously with 1/2 tsp salt and 1/4 tsp black pepper to taste.

Serving

  • Split the warm biscuits in half, place them on plates, and generously spoon the hot gravy over the top.
  • Serve immediately and enjoy!

Notes

For extra flaky biscuits, make sure your butter is very cold. Do not overmix the biscuit dough, as this can lead to tough biscuits. You can use any type of milk for the gravy, but whole milk will yield the creamiest result. Adjust salt and pepper to your preference.