Easy Biscuits & Gravy

Biscuits and Gravy — it’s like a warm hug from the South that you can eat. This dish is all about comfort wrapped in delightful simplicity. Biscuits that are flaky and golden brown paired with a rich and creamy sausage gravy that’s seasoned just right. It’s a little rustic, a little messy, and totally satisfying. Perfect for weekend brunches where you can linger over a second (or third) serving. Trust me, this charming Southern classic deserves a spot on your table.

I have to admit, my husband and I had our reservations when we first decided to give this recipe a whirl. But guess what? It became our weekend morning ritual almost instantly. We’ve had our fair share of early morning slips — a biscuit catastrophe here, a gravy mishap there — but it’s exactly why we love it so much. The kids, of course, adore it because, well, they adore anything that’s more butter than flour. Needless to say, these biscuits and sausage gravy have warmed their way into our breakfast lineup with unforgettable charm.

How to Make It

First things first, preheat that oven. You wanna make sure those biscuits get nice and golden brown, not a pale imposter of their potential glory. While they bake, get your sausage sizzling in a skillet — nothing quite like that smell waking everyone up. Whip up your gravy by adding flour, milk, and a little love directly into the sausage drippings. Give it some time to thicken; good things come to those who wait. And there you go, grab those biscuits straight from the oven, split them open, and ladle on your luscious gravy.

✔Ingredient Notes

– Biscuits: Homemade is great; refrigerated is great. No judgment here. We’re going for the lazy comfort vibe.
– Sausage: Get the kind with a bit of spice if that’s your jam. Adds a nice kick that complements the creamy gravy.
– Milk: Whole milk gives that rich, velvety texture, but I’ve used 2% in a pinch. It’s all good until the cows come home.

✔Recipe Steps

1. Preheat your oven to 450°F and bake biscuits as per package or homemade instructions.
2. Brown sausage in a skillet over medium heat until cooked through.
3. Sprinkle flour over sausage and stir until it’s all absorbed.
4. Gradually add milk, stirring constantly until gravy thickens.
5. Season with salt, pepper, and any other spices that tickle your fancy.
6. Split open the warm biscuits and pour that gravy straight over the top. Enjoy!

What to Serve It With

Pair this delightful dish with scrambled eggs and a side of fresh fruit to keep the balance of indulgence and nutrition just right. Maybe add a hint of greenery with some steamed asparagus if you’re feeling fancy.

✔Tips & Mistakes

✔Storage Tips

Got leftovers? Not for long! Store any extras in an airtight container in the fridge. The gravy tends to thicken up, so add a splash of milk when reheating to bring it back to its glorious state. Honestly, eating it cold isn’t too shabby either—try it for a surprisingly solid breakfast choice on lazier mornings.

✔Variations and Substitutions

Want to cut back on the calories? Use turkey sausage and low-fat milk. Don’t have sausage? Bacon serves just as well in a pinch. Or throw in some mushrooms for a vegetarian twist. You could even sprinkle in cheddar to the gravy if the cheese gods are whispering sweet nothings to your taste buds.

Frequently Asked Questions

Easy Biscuits & Gravy

This classic Southern recipe features fluffy biscuits smothered in a creamy, savory sausage gravy that's perfect for breakfast or brunch.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cups unsalted butter cold, cut into small pieces
• ▢ 1 tablespoons baking powder
• ▢ 0.5 teaspoons salt
• ▢ 0.75 cups milk whole milk preferred
• ▢ 1 pounds breakfast sausage crumbled
• ▢ 2 cups whole milk
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 teaspoons black pepper freshly ground

Instructions

Preparation Steps

• Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, and salt.
• Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.
• Gradually add 0.75 cup milk to the flour mixture and stir until just combined. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently knead 3-4 times. Pat into a 1-inch thick round.
• Cut dough into 8 biscuits and place on a baking sheet. Bake for 12-15 minutes or until golden brown.
• While biscuits bake, cook breakfast sausage in a skillet over medium heat until browned and cooked through.
• Sprinkle 2 tablespoons flour over sausage and cook, stirring constantly, for 1-2 minutes.
• Gradually whisk in 2 cups milk, continuing to cook until gravy thickens, about 5-7 minutes.
• Season gravy with black pepper and salt to taste. Serve hot over warm biscuits.

Notes

For extra fluffy biscuits, use buttermilk instead of regular milk. Leftover biscuits can be toasted the next day.