Start Your Day with a Southern Classic: Sausage Gravy Biscuits
There’s something magical about waking up to the smell of sizzling sausage and buttery biscuits. I remember the first time I made Sausage Gravy Biscuits for my family—it was a Sunday morning, and everyone was still in their pajamas. The moment I placed that steaming plate on the table, it felt like we were transported straight to a cozy diner in the heart of the South. This dish is more than just breakfast; it’s comfort food at its finest. Whether you’re looking for the best biscuits and gravy recipe or want to try your hand at making biscuits and gravy from scratch, this article has got you covered.
A Little History Behind the Dish
Sausage Gravy Biscuits are as Southern as sweet tea and front porches. This hearty meal dates back to the early 1800s when it was known as “sawmill gravy” because it was a staple for laborers who needed a filling breakfast before heading to work. Back then, it was all about using simple, affordable ingredients like flour, milk, and sausage. Over the years, recipes evolved, but the essence remained the same—rich, creamy gravy poured over flaky biscuits. I even tried Paula Deen’s version once, and let me tell you, her sausage gravy Paula Deen style is pure indulgence!
Why You’ll Love This Recipe
This Sausage Gravy Biscuits recipe is a game-changer for busy mornings or lazy weekends. It’s quick to whip up, uses pantry staples, and tastes like a warm hug. The combination of savory sausage, creamy gravy, and buttery biscuits is simply irresistible. Plus, it’s versatile! You can make it dairy-free with a sausage gravy recipe without milk or skip the meat entirely for a biscuits and gravy without sausage option. Trust me, once you try this, you’ll understand why it’s considered one of the best sausage gravy recipes out there.
Perfect Occasions to Make Sausage Gravy Biscuits
Whether you’re hosting brunch, feeding a crowd after church, or just craving some comfort food, this dish fits the bill. It’s perfect for holidays like Christmas morning or Easter brunch. I’ve also served it at potlucks and family gatherings, where it always disappears faster than I can refill the platter. If you’re feeling adventurous, turn it into a biscuits and gravy casserole for a make-ahead option that’s equally delicious.
Ingredients for Sausage Gravy Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 3/4 cup whole milk
- 1 pound breakfast sausage
- 3 tablespoons all-purpose flour (for thickening)
- 2 1/2 cups whole milk (or substitute)
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Substitution Options
- Use almond milk or oat milk instead of whole milk for a dairy-free option.
- Swap sausage for ground turkey or mushrooms if you prefer biscuits and gravy without sausage.
- Gluten-free flour works well for those avoiding gluten.
Preparation Section
Step 1: Make the Biscuits
Start by mixing the dry ingredients—flour, baking powder, and salt—in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Slowly add the milk, stirring gently until the dough comes together. Turn it out onto a floured surface and knead lightly. Roll the dough to about 1-inch thickness and cut out rounds using a biscuit cutter. Place them on a baking sheet and bake at 425°F for 12–15 minutes until golden brown. Pro tip: Keep your butter cold for flakier biscuits!
Step 2: Cook the Sausage
In a skillet over medium heat, cook the sausage until browned and crumbly. Break it apart with a wooden spoon as it cooks to ensure even browning. Once cooked, remove the sausage from the pan, leaving behind the rendered fat. This fat will help flavor the gravy. Chef’s tip: Use Bob Evans sausage for an authentic taste, similar to the Bob Evans sausage gravy recipe.
Step 3: Prepare the Gravy
Lower the heat and sprinkle the flour into the leftover sausage grease, whisking constantly to avoid lumps. Gradually pour in the milk, continuing to stir until the mixture thickens. Add the cooked sausage back into the pan, along with black pepper and garlic powder. Let it simmer for a few minutes until everything melds together beautifully. The aroma alone will have everyone running to the kitchen!
Timing
Prep Time: 15 minutes | Cooking Time: 25 minutes | Resting Time: None | Total Time: 40 minutes
Chef’s Secret
To elevate your Sausage Gravy Biscuits, toast the biscuits lightly before serving. This adds a slight crunch that contrasts beautifully with the creamy gravy.
Extra Info
Did you know that Cooks Country sausage gravy is famous for its balance of flavors? They recommend adding a pinch of cayenne pepper for a subtle kick. I tried it once, and now it’s a must-have tweak in my recipe.
Necessary Equipment
- Mixing bowls
- Rolling pin
- Biscuit cutter
- Skillet
- Whisk
Storage
If you have leftovers (which is rare!), store the biscuits and gravy separately in airtight containers. The biscuits can last up to two days at room temperature, while the gravy should be refrigerated and consumed within three days. To reheat, warm the gravy on the stovetop and toast the biscuits in the oven for a fresh-out-of-the-oven feel.
For longer storage, freeze the gravy in portion-sized containers. Simply thaw overnight in the fridge and reheat when ready to serve. Freezing the biscuits isn’t recommended, as they tend to lose their flakiness.
Pro tip: Label your containers with the date to keep track of freshness.
Tips and Advice
Always taste your gravy as you go. Adjust seasoning gradually—you can always add more salt or pepper, but you can’t take it away! For extra richness, stir in a pat of butter right before serving. And don’t forget to preheat your oven for the biscuits; they need a hot start to rise properly.
Presentation Tips
- Serve the biscuits stacked high with gravy cascading down the sides.
- Garnish with chopped parsley or chives for a pop of color.
- Add a side of scrambled eggs or fresh fruit for a complete meal.
Healthier Alternative Recipes
Here are six ways to lighten up your Sausage Gravy Biscuits:
- Whole Wheat Biscuits: Swap half the all-purpose flour with whole wheat flour for added fiber.
- Turkey Sausage: Use lean ground turkey instead of pork sausage.
- Oat Milk Gravy: Replace whole milk with unsweetened oat milk.
- Vegan Option: Use plant-based butter and sausage for a vegan twist.
- Low-Sodium Version: Opt for low-sodium sausage and reduce added salt.
- Gluten-Free: Use gluten-free flour blends for both biscuits and gravy.
Common Mistakes to Avoid
Mistake 1: Overworking the Dough
Overworking biscuit dough makes it tough instead of tender. Mix just until combined and handle it as little as possible. Practical tip: Use a light touch when kneading and rolling.
Mistake 2: Lumpy Gravy
Lumpy gravy happens when flour isn’t fully incorporated. Whisk vigorously after adding flour to prevent clumps. Pro tip: Sift the flour beforehand for smoother results.
Mistake 3: Burning the Sausage
High heat can burn the sausage before it’s fully cooked. Cook it slowly over medium heat to achieve perfect browning. Remember, patience pays off!
FAQ
Can I make biscuits and gravy ahead of time?
Absolutely! Prepare the components separately and store them in the fridge. Reheat the gravy gently on the stove and warm the biscuits in the oven before serving.
What’s the best way to thicken gravy?
A roux made from equal parts fat and flour is key. Cook it briefly before adding liquid to avoid raw flour taste. Stir continuously for smooth consistency.
How do I make vegetarian biscuits and gravy?
Replace sausage with sautéed mushrooms or lentils. Use vegetable broth instead of milk for depth of flavor.
Can I freeze this dish?
Yes, freeze the gravy in portions and store biscuits separately. Thaw and reheat as needed for quick meals.
What type of sausage works best?
Breakfast sausage is traditional, but you can experiment with spicy or mild varieties based on preference.
Is there a Pioneer Woman version?
Ree Drummond’s biscuits and gravy Pioneer Woman style includes sage-infused sausage for extra flavor.
How do I fix thin gravy?
Make a slurry with cornstarch and water, then stir it into the gravy until thickened.
Can I use store-bought biscuits?
Of course! While homemade biscuits are ideal, store-bought ones save time.
What spices pair well with sausage gravy?
Black pepper, garlic powder, and a pinch of cayenne create a balanced flavor profile.
How many servings does this recipe make?
This recipe serves four generously, but you can easily double it for larger groups.
Final Thoughts
There’s nothing quite like the joy of sharing a plate of Sausage Gravy Biscuits with loved ones. Whether you stick to tradition or get creative with healthier alternatives, this dish promises warmth and satisfaction every time. So grab your apron, gather your ingredients, and let’s bring a taste of the South to your table. Happy cooking!
Sausage Gravy Biscuits
Ingredients
Equipment
Method
- Mix the dry ingredients (flour, baking powder, salt) in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Slowly add the milk, stirring gently until the dough comes together.
- Turn the dough onto a floured surface and knead lightly.
- Roll the dough to about 1-inch thickness and cut out rounds using a biscuit cutter.
- Place the rounds on a baking sheet and bake at 425°F for 12–15 minutes until golden brown.
- In a skillet over medium heat, cook the sausage until browned and crumbly.
- Remove the sausage from the pan, leaving the rendered fat.
- Lower heat and sprinkle flour into the grease, whisking to avoid lumps.
- Gradually pour in milk, stirring until the mixture thickens.
- Add the cooked sausage back into the pan, along with black pepper and garlic powder.
- Let simmer for a few minutes until blended.