Buttermilk Biscuits with Sausage Gravy is the epitome of Southern comfort food — flaky, buttery biscuits smothered in rich, creamy sausage gravy. This dish brings warmth and nostalgia to the breakfast table, perfect for lazy weekend mornings or a cozy brunch.

Each bite blends the soft, melt-in-your-mouth texture of biscuits with the hearty, peppery flavor of sausage gravy. It’s rich, savory, and deeply satisfying — a classic that never goes out of style.

Why I Love This Recipe

I love this recipe because it’s a perfect balance of comfort and indulgence. The biscuits are light and airy inside, crisp on the outside, and the creamy gravy with chunks of sausage adds a deep, savory flavor that’s truly irresistible.

It reminds me of homestyle breakfasts — warm kitchens, the smell of butter and sausage, and that first spoonful of creamy gravy over golden biscuits. Plus, it’s surprisingly easy to make from scratch, and the results are always worth it!

Why It’s a Must-Try Dish

This dish is a must-try because it represents the heart of Southern cuisine — simple ingredients turned into something extraordinary. The biscuits rise tall and flaky, and the sausage gravy is full of rich, peppery goodness.

It’s a filling and satisfying breakfast that’s perfect for weekends, holidays, or anytime you want a hearty meal. Whether served as a main dish or alongside eggs and hash browns, it’s pure comfort on a plate.

Recipe Details

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 4–6 servings
Calories: ~480 kcal per serving
Cuisine: Southern American
Course: Breakfast / Brunch

Ingredients

For the Buttermilk Biscuits:

2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
1 tsp salt
½ cup (1 stick) cold unsalted butter, cubed
¾ cup cold buttermilk (plus a little extra for brushing)

For the Sausage Gravy:

1 lb breakfast sausage (pork sausage, mild or spicy)
¼ cup all-purpose flour
2½ cups whole milk (or more for desired thickness)
½ tsp salt
1 tsp freshly ground black pepper
¼ tsp crushed red pepper flakes (optional, for a kick)

Simple Cooking Directions

Prepare the biscuit dough and bake until golden and fluffy.
Cook sausage in a skillet until browned, then sprinkle flour to make a roux.
Gradually add milk, whisking until thick and creamy.
Season to taste and serve gravy over freshly baked biscuits.

Step-by-Step Recipe Preparation

Step 1: Make the Biscuit Dough

Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

Step 2: Add Buttermilk

Pour in the cold buttermilk and stir gently until the dough just comes together. Do not overmix — the key to tender biscuits is keeping the dough slightly shaggy.

Step 3: Shape and Bake the Biscuits

Turn the dough onto a lightly floured surface. Pat it down to about 1-inch thickness and fold it over itself 2–3 times for flaky layers. Cut out biscuits using a round cutter or glass.

Place them on a baking sheet lined with parchment paper. Brush the tops with a little buttermilk and bake for 12–15 minutes, or until golden brown.

Step 4: Prepare the Sausage Gravy

While the biscuits bake, heat a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon until browned and cooked through. Do not drain all the fat — leave about 1–2 tablespoons in the pan for flavor.

Step 5: Make the Roux

Sprinkle flour over the cooked sausage. Stir continuously for 1–2 minutes until the sausage is coated, and the flour absorbs the fat.

Step 6: Add Milk and Thicken

Gradually pour in the milk while stirring constantly. Bring to a gentle simmer and cook until the gravy thickens, about 5–7 minutes. Season with salt, pepper, and red pepper flakes if desired.

Step 7: Assemble and Serve

Split the warm biscuits in half and spoon the hot sausage gravy generously over them. Garnish with extra black pepper or chopped parsley for a touch of freshness.

How to Serve

Serve Buttermilk Biscuits with Sausage Gravy hot and fresh from the kitchen. It’s a complete meal on its own but pairs wonderfully with:

Scrambled or fried eggs
Fresh fruit or a simple side salad
A cup of coffee or fresh orange juice

For brunch, serve it with roasted potatoes and a dash of hot sauce on the side.

Additional Recipe Tips

Keep the butter and buttermilk ice cold — this is key to flaky biscuits.
Don’t overmix the dough; handle it as little as possible.
For a richer gravy, substitute half of the milk with heavy cream.
To make the gravy creamier, let it simmer on low heat for a few extra minutes.
Add a pinch of nutmeg or sage for extra depth of flavor.

Variations for This Recipe

Spicy Sausage Gravy: Use hot Italian sausage or add cayenne pepper.
Cheesy Gravy: Stir in ½ cup of shredded cheddar cheese into the gravy.
Turkey Sausage Gravy: For a lighter version, use ground turkey sausage.
Herb Biscuits: Add chopped chives, rosemary, or thyme to the biscuit dough.
Vegetarian Version: Use plant-based sausage and almond milk for a meat-free option.

Freezing and Storage Time

Refrigeration: Store leftover gravy in an airtight container for up to 3 days. Reheat gently with a splash of milk.
Biscuits: Can be stored at room temperature for 2 days or refrigerated up to 5 days.
Freezing: Freeze baked biscuits for up to 2 months. Reheat in the oven at 350°F (175°C) for 10 minutes. Gravy can be frozen for 1 month (reheat gently with extra milk).

Special Equipment Needed

Mixing bowls
Pastry cutter or fork
Baking sheet
Skillet or frying pan
Whisk
Rolling pin (optional)

FAQ

Q1: Can I use pre-made biscuits?
Yes! Store-bought biscuits work in a pinch, but homemade ones are much flakier and more flavorful.

Q2: What kind of sausage should I use?
Use breakfast sausage — mild or spicy, depending on your preference. Italian sausage also works great.

Q3: Can I make this ahead of time?
Yes, you can bake the biscuits and make the gravy a day in advance. Reheat before serving.

Q4: My gravy is too thick — what should I do?
Simply whisk in more milk, one tablespoon at a time, until it reaches your desired consistency.

Q5: How do I make gluten-free biscuits?
Substitute the flour with a gluten-free 1:1 baking blend and ensure your sausage is gluten-free.

Conclusion

Buttermilk Biscuits with Sausage Gravy is the ultimate breakfast comfort food — warm, flaky, and full of flavor. The buttery biscuits melt in your mouth while the creamy, peppery sausage gravy adds hearty satisfaction to every bite.

This dish brings Southern charm right into your kitchen, making it perfect for cozy weekends or holiday mornings. Once you try it homemade, you’ll never go back to the packaged versions.