Biscuits and Gravy

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Biscuits and Gravy is the ultimate comfort food dish! Tender and flaky homemade biscuits are topped with creamy sausage gravy.

Looking for more easy breakfast recipes? Then try this Cinnamon Bread, Skillet Potatoes with Peppers, or Blueberry Buttermilk Breakfast Cake.

Biscuits and Gravy

What’s not to love about freshly baked biscuits topped with a luxurious cream sauce? It’s certainly a treat to make for your family on the weekend for breakfast or brunch. Whipping up a batch of biscuits from scratch is easy!

I always use my foolproof buttermilk biscuit recipe and make them jumbo in size since they’re the star of the dish. The gravy is made with hearty pieces of breakfast sausage, simmered in a rich cream sauce. Split the biscuits in half, then generously pile on the gravy. It’s bliss!

How do you make biscuits and gravy?

  1. Combine flour, baking powder, baking soda, salt, sugar, small pieces of butter, and buttermilk.
  2. Briefly knead the dough, roll out, cut into 4 pieces, stack, roll and then cut into 3-inch round biscuits.
  3. Chill, then brush the biscuits with melted butter.
  4. Bake biscuits at 450ºF until biscuits are golden brown, about 15 minutes.
  5. Heat a large skillet over medium heat, then add the pork sausage. Break up and cook until browned.
  6. Add butter, flour, salt, garlic powder, onion powder, and black pepper to the pan, stir to combine.
  7. Whisk in the milk and cream, then turn the heat up to medium-high.
  8. Simmer until thickened, season with salt and pepper.

How do you make the biscuits sturdy?

The biscuits should be tender and layered in texture, but sturdy enough to hold the gravy on top. I break the chilled butter into small round pieces into the flour. This makes lots of small pockets that when baked don’t crumble apart when gravy is added on top.

Can the biscuits be made in advance?

Yes! The biscuits store well for 3 days in an airtight container or in the freezer for up to 1 month. I recommend reheating them in the oven at 325ºF until they are warm and crisp on the edges.

How do you thicken the gravy?

There are three things that make this gravy rich and smooth: milk, cream, and flour. The flour is combined with butter to make a roux that thickens the liquids when heated up. It takes only a few minutes and constant whisking to see the change. The dairy adds a velvety texture that clings on top of the biscuits.

Can the gravy be reheated?

If you have leftover gravy make sure to cool it completely before storing it in the refrigerator. Simply reheat on the stovetop over medium heat until warmed through. A little bit of water can be added and whisked in to make the gravy less thick.

Looking for brunch ideas? Try these!

Biscuits and Gravy

4.67 from 3 votes
Biscuits and Gravy is the ultimate comfort food dish! Tender and flaky homemade biscuits are topped with creamy sausage gravy.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Alyssa Rivers
Servings: 6 servings



  • 2 1/4 cups all-purpose flour plus more for dusting
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cold
  • 1 cup buttermilk
  •  additional melted butter for brushing


  • 1 pound breakfast sausage
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon Kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried Italian seasoning, optional
  • 2 3/4 cups half and half
  • 2 tablespoons butter



  • Preheat your oven to 425 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
  • In a large bowl, whisk together your flour, baking powder, and salt.
  • Using a cheese grater, grate the cold butter into the flour mixture. Use a pastry cutter or the back of a fork to "cut" the butter into the flour.
  • Once the butter is incorporated add the buttermilk. Use a pastry cutter or fork to mix the buttermilk into the dough. Stop mixing just before it all comes together. The dough should be shaggy and crumbly at this point.
  • Dump the dough onto a floured surface and knead the dough with your hands to bring it together. Be careful not to overwork the dough or handle it too much because you want the butter to stay as cold as possible.
  • Roll the dough out on the floured surface until 1 inch thick. Using a 3-inch biscuit cutter or cup, cut the biscuits. Gather the dough scraps and form them into a ball. Roll out the dough again and repeat the cutting process until all your dough is used up.
  • Place the biscuits onto the prepared sheet pan, spaced 1 inch apart.
  • Brush melted butter on top of each biscuit.
  • Bake the biscuits until lightly golden brown on top and bottom, about 15 to 20 minutes.
  • Transfer the biscuits to a cooling rack while you prepare the gravy.


  • Heat a large nonstick pan over medium heat. Add the sausage and cook until no longer pink and lightly browned, about 5 minutes.
  • Sprinkle the flour, salt, pepper, and Italian seasoning if using over the cooked sausage. Stir and cook for 1 minute until the flour is absorbed.
  • Slowly whisk in the half and half, then turn up the heat to medium-high to bring it to a boil.
  • Reduce heat to a rapid simmer, cook, and stir occasionally until the sauce is thickened and can coat the back of a spoon, about 5 minutes. You can add more half and half or milk if your sauce is too thick. Just add the milk 1 tablespoon at a time until you reach the desired consistency.
  • Whisk the butter into the gravy. This gives it a rich velvety finish!
  • Taste the gravy and season with more salt and pepper if needed.
  • Split the biscuits in half and serve sausage gravy on top.



Serves: 6

Serving1biscuitCalories802kcal (40%)Carbohydrates49g (16%)Protein22g (44%)Fat58g (89%)Saturated Fat30g (150%)Polyunsaturated Fat4gMonounsaturated Fat19gTrans Fat1gCholesterol158mg (53%)Sodium1238mg (52%)Potassium759mg (22%)Fiber2g (8%)Sugar7g (8%)Vitamin A1224IU (24%)Vitamin C2mg (2%)Calcium319mg (32%)Iron4mg (22%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast
Cuisine American
Keyword biscuits and gravy, brunch
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    My first time trying a “biscuit” recipe.
    I’m from South Africa, so our biscuits are known as scones (not the same though).
    I tried different thicknesses and sizes, everyone was VERY happy.
    The moment they came out the oven, everyone started gathering in the kitchen!!

    I think because I also rolled it out thinner on the second use, I was able to make 12 biscuits, all a good size.

  2. 5 stars
    This is my second review for this recipe. The first time I gave only 4 stars because it was delicious, just way too salty. Well I made it again today, omitted all of the salt, and it was perfect! I believe the sausage has more than enough salt to compensate for the additional salt. Excellent recipe! Thanks again (:

  3. 4 stars
    I made this today and it was delicious! (I used store bought biscuits so my review is strictly for the sausage gravy) I gave 4 stars only because I found it to be too salty however the rest of it was perfect! I will continue to use this recipe and completely omit the salt. (personal preference) Thank you! It came together easily and was very yummy! 🙂

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