Biscuits and Gravy (from Scratch)
Making Biscuits and Gravy from Scratch might be one of the best reasons to get out of bed in the morning. There’s nothing like freshly baked homemade buttermilk biscuits slathered in savory sausage gravy.
The best part? You need simple ingredients to make some of the best comfort food ever. The next time that you’re craving a classic southern breakfast, use this recipe for delicious results!
Biscuits and Gravy from Scratch
I love a hearty breakfast. My favorite time to make this meal is on Saturday morning, but you fill your belly full whenever you want! That creamy sausage gravy paired with the flaky homemade biscuits makes for an amazing recipe anytime you want to make it.
If you’re ready to prep and eat a delicious breakfast recipe, it’s time to make it happen. (I have already promised everyone in the house we were gonna make this for Christmas morning!)
Even if you’re not a white gravy fan, this simple recipe just might make you change your mind. There’s just something about the southern biscuits with the country gravy that convert a lot of people to crave this original recipe!
Try some of my other easy breakfast favorites
WHY YOU’LL LOVE THIS RECIPE
- You can make using mild Italian sausage or spicy sausage.
- The flaky buttermilk biscuits can be put in a freezer bag and stored for later.
- It’s the perfect recipe for special occasions and hearty celebrations!
Ingredients for Biscuits and Homemade Sausage Gravy Recipe
- Pork sausage
- Seasoning salt
- Garlic powder
- Homemade Biscuits
*see recipe card for detailed measurements
KITCHEN SUPPLIES YOU’LL NEED
- Rolling pin
- Food processor
How to make Flaky Biscuits with the Best Sausage Gravy Recipe
If you want to make Homemade Biscuits from scratch, just check out my linked recipe!
Step One: To make the gravy, break up the sausage in a cast iron skillet (or regular skillet) on medium high heat. Cook until there is no pink left.
Step Two: Add butter to the pan and stir together until melted. Then add the flour the created a thickened roux in the cooked sausage.
Step Three: Add in the milk slowly and stir until smooth.
Step Four: Add the salt, garlic powder, and pepper and stir.
Step Five: Let the mixture simmer and thicken for 5 minutes before serving.
Leftover biscuits can be stored in plastic wrap at room temperature or you can store them in the fridge in an airtight container for up to 5 days. You can also freeze them for up to 3 months.
The gravy needs to be stored in the fridge in an airtight container. It should be eaten within 4 days. You can also freeze it for up to 1 month.
SUBSTITUTIONS AND VARIATIONS
Does your biscuit dough seem to have too much moisture? Just add in a little 1 T of flour and mix. You can also add 1 T of buttermilk if your dough is too dry.
Don’t have buttermilk? You can make your own! This recipe does need buttermilk to make the biscuits rise so it is a key ingredient to use. To make your own buttermilk, just add 2 ½ teaspoons of vinegar/lemon juice into a measuring cup and then fill with milk to the ¾ mark. Stir and then let it sit for 5 minutes. You should then be able to use this as the needed ingredient.
Can I make biscuit dough without a food processor?
You can! Just add and mix the ingredients together to create the dough. Use a whisk for the dry ingredients, use a butter knife to cut up the chilled butter and add it, and then store in the buttermilk with a wooden spoon. Be careful that you don’t overmix or the biscuits will be hard.
How do I know when biscuits are done baking?
You’re going to want to pay attention to how they look. They should be golden brown on top, indicating that they’re done and ready to be taken out of the oven.
If you’ve made this recipe or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!
Biscuits and Gravy from Scratch
To make the biscuits:
- 2 cups flour plus extra for countertop
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 7 tbsp salted butter cubed and chilled in freezer
- ¾ cup buttermilk cold (plus a couple of Tablespoons for brushing on just before baking)
To make the gravy:
- 1 pound pork sausage
- 1 tbsp salted butter
- ¼ cup flour
- 2½ cups milk
- 1 tsp seasoning salt
- ½ tsp black pepper
- ½ tsp garlic powder
- To make the gravy, break up the sausage in a cast iron skillet (or regular skillet) on medium high heat. Cook until there is no pink left.
- Add butter to the pan and stir together until melted. Then add the flour the created a thickened roux in the cooked sausage.
- Add in the milk slowly and stir until smooth.
- Add the salt, garlic powder, and pepper and stir.
- Let the mixture simmer and thicken for 5 minutes before serving.