Homemade Biscuits and Gravy is a time-honored classic American breakfast recipe made with flaky buttermilk biscuits smothered with the BEST creamy sausage gravy!
Table of Contents
- This is the Best Biscuits and Gravy Recipe!
- You’ll love these Home Made Biscuits and Gravy
- Best Biscuits and Gravy Ingredients
- Homemade Biscuits and Gravy substitutions and variations
- How to make Biscuits and Gravy
- Best Biscuits and Gravy Recipe tips and tricks
- Can I make Homemade Biscuits and Gravy ahead of time?
- What to serve with Biscuits and Gravy
- Biscuits and Gravy Recipe Storage
- Best Biscuits and Gravy Recipe FAQs
- More favorite breakfast recipes
- Best Biscuits and Gravy Recipe
- More States I Have Visited in my American Eats Series
It is honestly so simple and easy to make the most incredible sausage gravy and biscuits that you will never want to order it from a restaurant again. Nothing compares to this homemade sausage gravy recipe and flaky buttermilk biscuits made from scratch!
This is the Best Biscuits and Gravy Recipe!
What is biscuits and gravy?
Biscuits and gravy is a hearty breakfast pairing of flaky biscuits and southern-style sausage gravy. The creamy gravy is poured over the homemade buttermilk biscuits and it is one of my personal favorite breakfast recipes of all time. We also like having this southern staple when we are doing breakfast for dinner!
Where did biscuits and gravy originate?
This unique combination goes back to the logging industry in the American South, specifically the southern Appalachia region during the 1800's when the sawmill workers needed a hearty meal that was filling for the lumber workers. That's why you might hear this type of sausage gravy referred to as sawmill gravy or country gravy.
You’ll love these Home Made Biscuits and Gravy
It's almost shocking how such a humble dish made from mostly pantry ingredients with a little milk and breakfast sausage transforms into a hearty, rustic dish that satisfies any appetite! This biscuits and gravy recipe makes stick-to-your-ribs comfort food. Some people even call it "sawmill gravy" supposedly because it was fed to sawmill workers and lumberjacks to fuel them for a hard day of work.
Best Biscuits and Gravy Ingredients
- Pork sausage: I like to buy tubes of original Jimmy Dean breakfast sausage, but almost any pork sausage like hot or maple will work.
- Flour: All-purpose flour is a classic gravy thickener and the amount in this recipe is perfect for a silky gravy without getting too thick and gummy.
- Whole milk: Or half-and-half or even 2%.
- Spices: Salt & black pepper are a must, but a few extra seasonings like thyme and garlic powder help make this gravy perfect.
Homemade Biscuits and Gravy substitutions and variations
- You can use any kind of pork sausage you like to make the gravy, although we tend to stick with the original version.
- Instead of sausage gravy, consider trying a childhood favorite by making chocolate gravy to go over your tender biscuits!
- If you don't have buttermilk, my baking powder biscuits are another good option.
How to make Biscuits and Gravy
- Start by making the homemade biscuits. My buttermilk biscuits really only take about 10 minutes to throw together and they are so much better than canned biscuits. I usually have them ready to go in less time than that before the oven is even done preheating.
- Brown the sausage. If you have a cast iron skillet, use it to brown the sausage, cooking it over medium-high heat and breaking the sausage up as you go. Any large pan will work, really, but there is something extra about sausage gravy made in a cast iron pan. Do NOT drain the fat from the sausage unless there happens to be a lot of it. A couple of tablespoons of drippings helps absorb the flour in the next step.
- Cook the flour. This is the key to perfect gravy without lumps! Decrease the heat to medium, then sprinkle the flour over the browned sausage and stir it in, letting it cook for a minute. The grease from the sausage will absorb the flour and thicken the gravy perfectly!
- Add the milk. Season the sausage with the salt, pepper, and spices, then stir in the milk. Continue to cook, stirring constantly, until thickened to your liking. We usually only do ours for 3-5 minutes, but the longer you cook it, the thicker the gravy will get. And it will continue to thicken some as it cools. If you find you have cooked it a little longer than you meant to and it's thicker than you like, just thin it out with a little additional milk.
Best Biscuits and Gravy Recipe tips and tricks
Serve your warm biscuits and homemade gravy with a fried egg over easy on the side. The runny yolks from the fried eggs are the perfect compliment to the flavors of the cooked sausage and buttery biscuits.
Can I make Homemade Biscuits and Gravy ahead of time?
You can actually make sausage gravy a day ahead and then just reheat it the next morning. Just heat it up in a skillet with a little additional milk since it tends to thicken up in the fridge overnight.
You can even make a big batch of gravy and freeze it in individual portions for reheating during the week.
What to serve with Biscuits and Gravy
In the South, it's tradition to serve this savory sausage gravy over flaky homemade biscuits, but it's just as good with breakfast burritos, roasted potatoes, hash browns, or a breakfast hash. This sausage gravy is even delicious over plain old toast. Everything is better with gravy, right?
We love biscuits and sausage gravy so much that sometimes we do a make ahead biscuits and gravy casserole version made with canned biscuits that you can prep the night before and bake up in the morning. Or for anybody with a sweet tooth, you have to try biscuits and chocolate gravy!
Biscuits and Gravy Recipe Storage
If you have leftovers, store the biscuits separately from the gravy in an airtight container on the counter at room temperature for 3-4 days. Keep the sausage gravy in an airtight container in the fridge for up to 3 days.
You can also freeze leftover biscuits and gravy in separate containers. Thaw overnight in the fridge, then reheat the leftover gravy by thinning it out a bit in a saucepan on the stove and warming the biscuits in the microwave.
Best Biscuits and Gravy Recipe FAQs
This isn't a dish that you would ever see in England as the term "biscuits" there refers to cookies, while gravy is a savory sauce. Our biscuits are more akin to their scones, which are typically spread with clotted cream and jam. However, you might see the term milk gravy or white gravy there.
Yes, white country gravy is very much a Southern dish that you will find all over the region. It's simple to make and uses ingredients that most Southern cooks have historically had on hand in their pantries since they are inexpensive and readily available.
I'm not a nutritionist but while it might not be considered the healthiest of foods traditionally, this dish is certainly wholesome and loaded with protein. It's definitely sure to satisfy hunger and I firmly believe that all foods can be eaten in moderation as part of a balanced diet.
If your gravy ends up a bit thicker than you would like it, you can easily thin it out by adding a splash of milk and stirring that in.
More favorite breakfast recipes
- Oven Baked Bacon
- How to Make the Best French Toast
- Crepes (with LOTS of filling ideas!)
- German Pancakes
- Cheese Grits
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Best Biscuits and Gravy
- 1 batch [buttermilk biscuits]
- 1 pound breakfast sausage
- 6 Tablespoons all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- 3 cups whole milk
- Make biscuits. While they are baking, prepare the sausage gravy.
- Break up sausage in a large cast skillet over medium-high heat. Cook until browned. Do not drain the grease unless there is more than 2 tablespoons or so.
- Reduce heat to medium, then sprinkle the flour over the sausage, stirring until absorbed, about 1-2 minutes. Season with the salt, pepper, thyme, and garlic powder.
- Gradually add the milk, stirring constantly until thickened to your liking, anywhere from 3 minutes to 8 minutes. If the gravy gets too thick, add a little additional milk to thin it out.
- Leftovers will keep in the fridge for 3-5 days. Reheat in a pan or the microwave with a little milk to thin it out since the gravy tends to thicken overnight.
- The sausage gravy can be frozen for up to 3 months, then reheated with some additional milk.
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