Easy Biscuits and Gravy

Last updated: October 3, 2026

This biscuits and gravy recipe gives you tall, flaky buttermilk biscuits under a peppery sausage gravy in about 50 minutes. Follow the walkthrough below for every detail, or use the recipe card further down the page.

How to Make Biscuits and Gravy From Scratch

Biscuits and gravy comes together as two parts that cook at the same time: cold-butter buttermilk biscuits baked at 425°F and a sausage gravy built in a single skillet. Once the biscuits go into the oven, the gravy takes about as long as the bake, so everything reaches the table hot together.

The recipe makes 6 large biscuits and about 3 cups of gravy, enough for 6 servings of one biscuit with roughly half a cup of gravy each. Prep takes 20 minutes, cooking takes 30 minutes, and the total is 50 minutes.

The Biscuit Ingredients

You need 2 1/2 cups (300 g) of all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, 1 teaspoon of granulated sugar, and 3/4 teaspoon of salt. You also need 1/2 cup (113 g) of cold unsalted butter, 1 cup of cold buttermilk, and 1 tablespoon of melted butter for brushing the tops.

Cold matters more than anything else here, so keep the butter and buttermilk in the refrigerator until the moment you use them. Southern bakers often reach for a soft winter wheat flour such as White Lily, and plain White Lily all-purpose flour works one for one in place of regular all-purpose flour, though the card below lists regular all-purpose flour, so treat the swap as optional.

The Sausage Gravy Ingredients

You need 1 pound of bulk pork breakfast sausage, 1/4 cup of all-purpose flour, and 2 1/2 cups of whole milk. Season the gravy with 1/2 teaspoon of salt and 1 teaspoon of coarsely ground black pepper, and keep 1 tablespoon of unsalted butter nearby in case your sausage is lean.

Mild sausage gives a classic flavor, while hot or sage sausage adds more kick without changing the method. Bulk sausage sold in a tube is the easiest to use, but you can also squeeze links out of their casings.

Mix the Biscuit Dough

Heat the oven to 425°F with a rack in the center and line a sheet pan with parchment paper. Whisk the flour, baking powder, baking soda, sugar, and salt together in a large bowl.

Grate the cold butter on the large holes of a box grater straight into the flour. Toss it with your fingertips until the butter pieces are coated and about the size of small peas.

Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms. A few dry spots are fine, because overmixing is the fastest way to tough biscuits.

Fold, Cut and Bake the Biscuits

Turn the dough onto a lightly floured counter and pat it into a rectangle about 1 inch thick. Fold it into thirds like a letter, turn it a quarter turn, and pat it out again.

Fold it into thirds a second time, then pat the dough to a final thickness of 1 inch. Those two folds create the flaky layers you see when you pull a biscuit apart.

Cut straight down with a 3-inch round cutter and do not twist, since twisting seals the edges and keeps the biscuits from rising tall. You should get 6 biscuits from the dough.

Set the biscuits on the lined pan so they touch, brush the tops with the 1 tablespoon of melted butter, and bake for 15 to 18 minutes. They are done when the tops are deep golden and the sides feel set.

Cook the Sausage and Build the Gravy

While the biscuits bake, crumble the sausage into a large skillet over medium-high heat. Cook it for 8 to 10 minutes, breaking it into small pieces, until it is browned and no pink remains.

Ground pork is safe once it reaches an internal temperature of 160°F, according to USDA Food Safety and Inspection Service guidance. A quick check with an instant-read thermometer in a few of the larger crumbles removes any doubt.

Leave about 3 tablespoons of drippings in the skillet, pouring off any extra, and stir in the 1 tablespoon of butter if the sausage left less than that. Sprinkle the 1/4 cup of flour over the sausage and stir for 1 to 2 minutes, until it smells toasty and no dry flour remains.

Pour in the milk about a half cup at a time, stirring constantly, and let each addition blend in before adding the next. Simmer over medium heat for 5 to 8 minutes, stirring often, until the gravy coats the back of a spoon.

Stir in the 1/2 teaspoon of salt and 1 teaspoon of black pepper, then taste and adjust, since sausages vary in saltiness. The gravy thickens as it stands, so a splash of milk brings it back to the right texture.

Tips for Fluffy Biscuits and Smooth Gravy

Use a metal cutter, press straight down, and place the biscuits close together on the pan so they support each other as they rise. Handle the dough as little as possible, because warm hands and extra kneading are what turn tender biscuits into dense ones.

For smooth gravy, add the milk slowly and keep stirring with a flat-edged wooden spoon or spatula that reaches the corners of the skillet. If lumps do form, whisk vigorously for a minute and they will smooth out.

Serve the biscuits and gravy right away, because the gravy keeps thickening as it cools. Split each biscuit, set the halves on a plate, and ladle the gravy over the top.

Variations and Substitutions

Hot breakfast sausage or sage sausage changes the flavor without changing the method. A pinch of cayenne or a half teaspoon of rubbed sage is a nice optional addition, though the card below leaves both out.

If you are out of buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes. The card lists buttermilk, so treat this substitute as optional.

Storing, Freezing and Reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days, and keep leftover gravy in the refrigerator for up to 3 days. Reheat the gravy over low heat with a splash of milk until it reaches 165°F, the temperature the USDA recommends for leftovers, and warm the biscuits at 350°F for about 8 minutes.

Freeze baked biscuits and gravy separately for up to 2 months. Thaw them in the refrigerator overnight before reheating.

What to Serve With Biscuits and Gravy

Scrambled or fried eggs are the classic partner, and a runny yolk stirred into the gravy is hard to beat. Crispy bacon, fried potatoes, and fresh fruit round out a full brunch spread.

For a lighter plate, add sliced tomatoes or a bowl of berries on the side. The fresh, acidic flavors cut through the richness of the gravy.

The Story Behind Biscuits and Gravy

Biscuits and gravy is a Southern and Appalachian breakfast staple, often traced to the 1800s when cooks stretched pork drippings, flour, and milk into a filling meal. Those ingredients were cheap and close at hand, which is why the dish spread across farms and work camps.

Sausage gravy is sometimes called sawmill gravy, a name often linked to logging and sawmill camps where workers needed a hearty, inexpensive breakfast. Today you will find it on diner menus across the country, and plenty of cooks have their own spin on the pepper level and the sausage.

The best version is simple, with a flaky biscuit and a creamy gravy that does not need extras. That simplicity is why the dish has held up for generations.

Use the recipe card below to follow along while you cook, and scale the servings to fit your crowd.

Yield: 6 servings

Biscuits and Gravy

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Tall, flaky buttermilk biscuits topped with a creamy, peppery sausage gravy made in one skillet. Ready in 50 minutes.

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Ingredients

• 2 1/2 cups (300 g) all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon granulated sugar
• 3/4 teaspoon salt
• 1/2 cup (113 g) cold unsalted butter
• 1 cup cold buttermilk
• 1 tablespoon melted butter, for brushing
• 1 pound bulk pork breakfast sausage
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/2 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 1 tablespoon unsalted butter, only if the sausage is lean

Instructions

1. Heat the oven to 425°F with a rack in the center and line a sheet pan with parchment paper.
2. Whisk 2 1/2 cups flour, baking powder, baking soda, sugar, and 3/4 teaspoon salt together in a large bowl.
3. Grate the cold butter on the large holes of a box grater into the flour and toss with your fingertips until the pieces are about the size of small peas.
4. Pour in the cold buttermilk and stir with a fork just until a shaggy dough forms.
5. Turn the dough onto a lightly floured counter and pat it into a rectangle about 1 inch thick, fold it into thirds, turn it a quarter turn, and pat it out again.
6. Fold into thirds a second time, then pat the dough to 1 inch thick.
7. Cut straight down with a 3-inch round cutter without twisting to make 6 biscuits.
8. Set the biscuits on the lined pan so they touch, brush the tops with the melted butter, and bake for 15 to 18 minutes, until deep golden.
9. While the biscuits bake, crumble the sausage into a large skillet over medium-high heat and cook for 8 to 10 minutes, until browned and no pink remains. Ground pork is safe at an internal temperature of 160°F.
10. Leave about 3 tablespoons of drippings in the skillet, pouring off any extra, and add the 1 tablespoon butter if the sausage left less than that.
11. Sprinkle the 1/4 cup flour over the sausage and stir for 1 to 2 minutes, until no dry flour remains.
12. Pour in the milk about a half cup at a time, stirring constantly, then simmer over medium heat for 5 to 8 minutes, until the gravy coats the back of a spoon.
13. Stir in 1/2 teaspoon salt and the black pepper, taste, and adjust.
14. Split the biscuits, place the halves on plates, and ladle the gravy over the top. Serve right away.

Notes

Makes 6 biscuits and about 3 cups of gravy, enough for 6 servings of one biscuit with about 1/2 cup gravy each. Keep the butter and buttermilk cold for the flakiest biscuits. Store cooled biscuits in an airtight container at room temperature for up to 2 days, and refrigerate leftover gravy for up to 3 days. Reheat gravy over low heat with a splash of milk until it reaches 165°F, and warm biscuits at 350°F for about 8 minutes. Freeze baked biscuits and gravy separately for up to 2 months and thaw in the refrigerator overnight.

Nutrition Information:

Yield:

6

Serving Size:

1 biscuit with about 1/2 cup gravy
Amount Per Serving: Calories: 680Total Fat: 43gSaturated Fat: 19gSodium: 1250mgCarbohydrates: 49gFiber: 2gSugar: 8gProtein: 22g

Biscuits and Gravy Questions

Why is my gravy lumpy?

Lumps usually come from adding the milk too fast or not cooking the flour long enough. Add the milk about a half cup at a time, stir constantly, and whisk hard for a minute if lumps appear.

Can you make the biscuits ahead?

Yes, bake them up to 2 days ahead and store them in an airtight container at room temperature. Warm them at 350°F for about 8 minutes so they taste freshly baked.

What is the best sausage for sausage gravy?

Bulk pork breakfast sausage gives the best flavor and plenty of fat for the base of the gravy. Mild is the classic choice, and hot or sage sausage adds extra flavor.

How do you thicken or thin the gravy?

If the gravy is too thin, simmer it a few more minutes, stirring often. If it is too thick, stir in a splash of milk until it flows the way you like.

Can you freeze biscuits and gravy?

Yes, freeze baked biscuits and gravy separately for up to 2 months. Thaw them in the refrigerator overnight, then reheat the gravy to 165°F and warm the biscuits at 350°F.

Why This Biscuits and Gravy Recipe Works

Grated cold butter spreads through the flour in small, even pieces, and those pieces melt in the 425°F oven to create steam and flaky layers. Buttermilk reacts with the baking soda, and together with the baking powder it gives the biscuits a tall, tender rise.

Folding the dough into thirds twice builds extra layers without much handling, so the biscuits stay light. Cutting straight down without twisting keeps the edges open so the biscuits climb in the oven.

The gravy starts with sausage drippings, and cooking the flour in that fat for a minute or two removes the raw flour taste. Adding the milk slowly while stirring gives a smooth, creamy gravy that coats the biscuits without turning gluey.

Make Biscuits and Gravy for Breakfast This Weekend

You now have everything you need to make biscuits and gravy that tastes like a Southern diner and comes together in under an hour. The biscuits are flaky, the gravy is creamy and peppery, and the whole thing uses simple ingredients you probably already have.

Pick up a pound of breakfast sausage, chill your butter and buttermilk, and give it a try this weekend. Then save the recipe card so it is easy to find the next time breakfast needs to feel special.

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