Fluffy Biscuits with Sausage Gravy

This sausage and buttermilk biscuits recipe brings the classic Southern breakfast comfort food right to your table with minimal fuss. The combination of fluffy, buttery biscuits smothered in creamy, peppery sausage gravy creates a hearty meal that satisfies deep cravings and keeps you full all morning long.

I first made this recipe when hosting weekend guests from out of town, and it quickly became my signature breakfast dish. Everyone always asks for seconds, and my nephew now requests it every time he visits, claiming no other biscuits and gravy compare.

Ingredients

• All purpose flour forms the foundation for tender, flaky biscuits
• Baking powder provides the perfect rise for light, fluffy results
• Baking soda works with buttermilk to create extra tenderness
• Sugar balances flavors and helps with browning
• Salt enhances all the flavors and prevents blandness
• Cold unsalted butter creates flaky pockets in the biscuits
• Buttermilk adds tanginess and creates a tender crumb

• Pork breakfast sausage provides rich flavor and hearty texture
• All purpose flour thickens the gravy to the perfect consistency
• Whole milk creates a creamy, rich gravy base
• Salt and pepper for seasoning to your taste preferences

Step-by-Step Instructions

Prepare the Oven

Preheat your oven to 450°F. This high temperature helps create a golden exterior while keeping the inside tender and fluffy. Position your rack in the center of the oven for even cooking.

Mix Dry Ingredients

Combine flour, baking powder, baking soda, sugar, and salt in a large bowl. Whisk these together thoroughly to ensure even distribution of leavening agents throughout the dough, which is crucial for proper rising.

Incorporate the Butter

Add cold cubed butter to the dry mixture. Using your fingertips or a pastry cutter, work quickly to cut the butter into the flour until it resembles coarse crumbs with some pea sized pieces remaining. These small butter pieces will create steam pockets during baking, resulting in flaky layers.

Add Buttermilk

Pour in the buttermilk and stir gently with a fork just until the dough comes together. The mixture should look somewhat shaggy. Overmixing will develop gluten and result in tough biscuits, so stop when just combined.

Form the Biscuits

Turn the dough onto a lightly floured surface and knead very gently just 4 to 5 times to bring it together. Pat it into a 1 inch thick rectangle. Use a sharp biscuit cutter to press straight down through the dough without twisting, as twisting seals the edges and prevents proper rising.

Bake to Golden Perfection

Place the cut biscuits on a baking sheet with sides touching for soft edges or spaced apart for crispier sides. Brush tops with a little milk for browning and bake for 12 to 15 minutes until golden brown with flaky layers visible.

Cook the Sausage

While biscuits bake, brown the sausage in a large skillet over medium high heat, breaking it into crumbles as it cooks. Continue until no pink remains and some pieces develop a caramelized brown color for maximum flavor.

Create a Roux

Sprinkle flour evenly over the cooked sausage and stir continuously for about one minute. This step cooks out the raw flour taste and creates the base for your gravy. The mixture will look dry and crumbly at this stage.

Develop the Gravy

Gradually add milk while stirring constantly to prevent lumps. Start with two cups, then continue adding more until you reach your desired consistency. Simmer gently for about 10 minutes, stirring frequently as the gravy thickens.

Season to Perfection

Add salt and freshly ground black pepper to taste. Be generous with the black pepper as it is a signature flavor in traditional sausage gravy. Taste and adjust seasonings before serving.

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The secret ingredient that makes this recipe special is using high quality pork sausage with the right balance of fat. My grandmother always insisted on making her own sausage by hand grinding pork shoulder with sage and spices, but a good quality store bought breakfast sausage works beautifully too. I remember watching her make this on Sunday mornings, with the kitchen windows fogging up from the warm, comforting steam.

Make Ahead Options

Preparing components in advance makes morning assembly quick and stress free. The biscuit dough can be made the night before and kept refrigerated. Simply cut out the biscuits in the morning and bake. You can also freeze unbaked biscuits for up to a month. Just add a few extra minutes to the baking time when cooking from frozen.

The gravy can be made ahead and refrigerated for up to two days. When reheating, add a splash of milk to loosen it back to the right consistency, as it tends to thicken considerably when chilled. Warm it slowly over medium low heat, stirring frequently to prevent scorching on the bottom.

Regional Variations

This classic Southern breakfast dish has many regional interpretations across the American South. In parts of Tennessee and Kentucky, you might find the gravy made with bacon drippings instead of sausage for a smokier flavor. Some Texas versions include a pinch of cayenne or chopped jalapeños for heat.

In the Appalachian regions, you might encounter tomato gravy over biscuits as an alternative, using the acidity of tomatoes to cut through the richness. The Carolinas sometimes feature a lighter, milk based gravy seasoned simply with salt and pepper when meat was scarce during leaner times.

Serving Suggestions

While biscuits and gravy stand perfectly well on their own as a complete meal, there are several accompaniments that complement this hearty dish. Serve alongside scrambled eggs for additional protein, or add crispy bacon for textural contrast against the soft biscuits and creamy gravy.

For a fresher element, offer a simple fruit salad on the side to balance the richness. Southerners often include sliced tomatoes or quick pickled vegetables as a tangy counterpoint. For special occasions, consider adding a mimosa or spicy Bloody Mary to create a memorable brunch experience.

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Commonly Asked Questions

→ Can I make the biscuits ahead of time?

Yes! You can prepare the biscuit dough and cut it into rounds a day ahead, then refrigerate covered. Alternatively, bake the biscuits completely, cool, and store in an airtight container for 1-2 days. Reheat in a 350°F oven for 5-7 minutes before serving with freshly made gravy.

→ What's the best type of sausage to use?

Traditional country-style pork breakfast sausage works best for authentic flavor. Choose regular, sage-flavored, or maple depending on your preference. For a spicier gravy, select hot breakfast sausage. The fat content in pork sausage is important for developing the gravy's rich flavor base.

→ Why is my gravy lumpy?

Lumpy gravy typically happens when flour isn't fully incorporated or when milk is added too quickly. For smooth gravy, make sure to thoroughly mix the flour with the sausage drippings, creating a roux. Then add milk gradually while continuously whisking. If lumps form, vigorous whisking or straining through a fine-mesh sieve can help.

→ Can I freeze biscuits and gravy?

Biscuits freeze well for up to 3 months when stored in an airtight container. The gravy, however, is best made fresh as milk-based sauces can separate when frozen and reheated. If you must freeze the gravy, stir well while reheating and add a splash of fresh milk to restore the creamy consistency.

→ How do I make taller, fluffier biscuits?

For taller biscuits, fold the dough several times to create layers before cutting, and pat it to at least 1-inch thickness. Use a sharp biscuit cutter and press straight down without twisting (twisting seals the edges and prevents rising). Place biscuits close together on the baking sheet so they rise upward instead of spreading, and ensure your oven is fully preheated.

→ What can I serve with biscuits and gravy?

Biscuits and gravy pair wonderfully with fried or scrambled eggs, crispy bacon, fresh fruit, or hash browns for a complete breakfast spread. For brunch, consider adding a light salad or roasted vegetables to balance the richness. Coffee, orange juice, or a spicy Bloody Mary are excellent beverage accompaniments.