Buttermilk Biscuits with Sausage Gravy – A Classic Southern Breakfast Comfort

This Buttermilk Biscuits with Sausage Gravy recipe is the ultimate Southern breakfast comfort food—warm, flaky biscuits smothered in rich, creamy sausage gravy. Each bite delivers that perfect balance of buttery biscuit goodness and savory, peppery sausage creaminess. It’s hearty, soul-satisfying, and perfect for lazy weekend mornings or special family brunches. I once made these biscuits using cultured buttermilk from a local creamery, and it made all the difference—the tang added depth and the biscuits turned out unbelievably tender. This dish proves that sometimes, the simplest ingredients create the most memorable meals.

Why You’ll Love This Recipe

This dish is everything a classic breakfast should be: warm, filling, and bursting with homemade flavor. The buttermilk biscuits are golden and fluffy, with those irresistible buttery layers, while the sausage gravy is creamy, savory, and speckled with black pepper. It’s a no-fuss, make-from-scratch recipe that comes together quickly with pantry staples. Whether you’re serving it for breakfast, brunch, or breakfast-for-dinner, it’s guaranteed to please everyone at the table.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-Purpose Flour: The base for both the biscuits and the gravy. Use fresh flour for the best rise and flavor.

Baking Powder & Baking Soda: These create that signature lift and fluffiness in the biscuits.

Salt: Enhances all the flavors in both the biscuits and the gravy.

Cold Unsalted Butter: The secret to flaky biscuits—cold butter melts during baking, creating steam and layers.

Buttermilk: Adds a rich tang and tender texture to the biscuits.

Breakfast Sausage: Use pork sausage for classic flavor. Choose mild or spicy depending on your preference.

Milk: Forms the creamy base for the sausage gravy. Whole milk works best for richness.

Black Pepper: The traditional seasoning that gives sausage gravy its signature kick.

Flour (for gravy): Thickens the gravy and creates that luscious, smooth consistency.

Butter or Sausage Drippings: Adds depth and flavor to the gravy.

Directions

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. Make the biscuits: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Add the buttermilk and stir gently until the dough just comes together—do not overmix.
5. Turn the dough onto a floured surface, pat it into a 1-inch thick rectangle, fold it over once or twice for layers, then cut out biscuits using a 2½-inch cutter.
6. Place biscuits on the prepared baking sheet and bake for 12–15 minutes, or until golden brown. Brush the tops with melted butter if desired.
7. While the biscuits bake, make the gravy: In a large skillet over medium heat, cook the sausage until browned and crumbled. Do not drain all the fat—it adds flavor.
8. Sprinkle flour over the cooked sausage and stir for 1–2 minutes to form a roux.
9. Gradually whisk in milk, stirring constantly to avoid lumps.
10. Simmer the gravy until thickened, about 5–7 minutes. Season generously with black pepper and salt to taste.
11. Split the warm biscuits and spoon the sausage gravy generously over the top. Serve immediately.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe makes 8 biscuits and enough gravy for 4 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Perfect for a weekend breakfast or a hearty brunch spread.

Storage/reheating

Store leftover biscuits at room temperature for up to 2 days, or refrigerate for 5 days. The sausage gravy can be refrigerated in an airtight container for up to 3 days. Reheat biscuits in the oven at 350°F (175°C) for 5 minutes, and reheat gravy in a skillet over low heat with a splash of milk to loosen it. Biscuits and gravy can also be frozen separately for up to 2 months.

Variations and Customizations

Spicy Sausage Gravy

Use hot breakfast sausage or add a pinch of cayenne pepper for a little kick.

Cheddar Biscuits

Mix shredded sharp cheddar into the biscuit dough for a cheesy twist.

Maple Sausage Version

Use maple-flavored sausage and add a drizzle of maple syrup over the gravy for a sweet-savory touch.

Herbed Biscuits

Add chopped fresh herbs like thyme or chives to the dough for added aroma and flavor.

Country Ham Gravy

Swap the sausage for chopped country ham and follow the same gravy process for a saltier, Southern-style version.

FAQs

Can I make the biscuits ahead of time?

Yes, you can prepare and cut the biscuits, then freeze them raw. Bake straight from frozen—just add 2 minutes to the bake time.

Can I use store-bought biscuits?

Absolutely. While homemade is best, canned biscuits work great in a pinch.

What kind of sausage should I use?

Pork breakfast sausage is traditional, but you can use turkey sausage for a lighter version.

Why is my gravy too thick?

Add a splash of milk until you reach your desired consistency.

Why is my gravy too thin?

Simmer it longer, or whisk in a teaspoon of flour dissolved in milk to thicken.

Can I make it dairy-free?

Use plant-based milk and vegan butter. The flavor will differ slightly, but it works.

Can I double the gravy recipe?

Yes, especially if you like extra gravy—it reheats beautifully.

Can I add cheese to the gravy?

Yes, stir in a handful of shredded cheddar for a creamy, cheesy variation.

How do I make this recipe gluten-free?

Use gluten-free flour for both biscuits and gravy thickening.

What should I serve with biscuits and gravy?

Scrambled eggs, crispy hash browns, or fresh fruit balance this rich dish perfectly.

Conclusion

These Buttermilk Biscuits with Sausage Gravy are Southern comfort on a plate—warm, flaky biscuits drenched in a creamy, peppery sausage sauce that’s pure satisfaction. Whether enjoyed for a hearty breakfast, brunch, or breakfast-for-dinner treat, this recipe is timeless and soul-warming. Simple, filling, and full of flavor, it’s a meal that brings everyone to the table and reminds you why homemade is always worth it. Once you try it from scratch, you’ll never go back to the canned version again.

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