Biscuits and Sausage Gravy boast flaky, buttery, and fluffy buttermilk biscuits smothered in creamy and spicy sausage gravy made with sausage, roux, milk, and a dash of creole seasoning. A good old Southern breakfast favorite!
You probably know by now that I’m a bread and biscuit head! I believe that starting your day with a hearty meal is key to having a very productive day. Agree??
These Southern Buttermilk Biscuits are definitely one of my favorite. They’re SUPER easy to make with just a little mixing and minimal prep time. Heck, you only need your magical hands to create these wonderful golden brown fluffy biscuits! The first time I made this was “so-so.” But the second one was such a huge success that I literally squealed when I took it out from the oven.
Biscuits and Gravy
They smell sooo heavenly, transporting me to a bed of fluffy clouds, and have a gorgeous, enticing color. You’ll love it even more at your first bite. It’s pretty enjoyable on its own.
But when you smother it in a creamy, spicy, meaty sausage gravy – darn it, you just won the JACKPOT!!
Sausage gravy is usually made of ground sausage, a roux, and milk with seasonings. It’s pretty much a meal on its own. But most would agree that sausage gravy is definitely a perfect match with biscuits.
You can cut the biscuits in half and sandwich it with gravy or simply pour the gravy all over the biscuits. No matter how you eat it, you’ll be eating more than you think you can.
I love my version of this gravy because it’s packed with sausage – and it has a subtle kick from cayenne pepper and creole seasoning. Definitely food for the soul!
I can’t even begin to describe how amazing the flavors are, but all I know is that we literally tore this one down. So I want you to try it yourself and would love to hear how you best describe this Biscuits and Sausage Gravy combo!
Recipe Ingredients
Biscuits Ingredients
- All-purpose flour – I used white lily flour for beautiful, soft, fluffy biscuits that just melt in your mouth. Yum! It’s a good thing I can write with my mouth full.
- Baking powder is an essential leavening agent for quick bread, cakes, and cookies. It reacts with the acidity in the buttermilk exceptionally well.
- Baking soda also gives baked goods a good rise for light and fluffy biscuits.
- Sugar – I know what you’re thinking. Why would you put sugar in biscuits? It’s not enough to make it sweet, but it does act as a flavor-enhancer. Trust me on this one.
- Salt – the staple flavor-enhancer that we wouldn’t know how to live without.
- Butter – the buttery goodness of these melt-in-your-mouth biscuits is real butter.
- Buttermilk has an acidity that reacts with baking powder and soda for a beautiful rise. If you don’t have buttermilk, no worries. Just replace the 2 ½ cups of milk with 2 ½ tablespoons of white vinegar mixed into 2 ⅓ cups whole milk.
Sausage Gravy Ingredients
- Breakfast sausage – is the star ingredient in this gravy. I “Immafied” it by loading it up with more delicious sausage than the average gravy has. You can use your favorite breakfast, spicy, or Southern-style sausage, or you can use my quick and easy recipe in the Tips & Tricks section.
- Butter – makes an incredible roux because it toasts well with the flour. The milk solids get a gorgeous golden brown right along with flour, and it tastes awesome.
- All-purpose flour – is the thickener in a great roux. Just be careful not to burn it.
- Milk – the base liquid for white gravy. It adds richness and a satisfying mouthfeel.
- Thyme – an aromatic herb that adds a subtle flavor similar to oregano. I prefer fresh, but dried is usually more convenient. See this list of Best Substitutes for Thyme.
- Cajun seasoning – kicks this recipe a couple of notches on the flavor scale. My homemade Creole Seasoning is super easy and adds a spark to any savory dish.
- Paprika – adds a beautiful color and flavor to savory dishes. It’s a mild red pepper that ramps up the flavor without the heat.
- Crushed red pepper – perfect for those who like a little more spice in their life. It is optional if you prefer something milder.
- Salt and pepper – basic flavor-enhancers, and a generous amount of black pepper gives this dish its trademark zing.
Alternative Ingredients
- Sausage is pretty important in sausage gravy. And you can use just about any style: turkey sausage, Italian sausage, bacon, ham, or any other cured meat for that matter. Using corned beef will give you something similar to hash. You get the idea.😉
- Butter is best, but I hear ya, it’s not always in the fridge, and it’s dairy. Olive oil or another neutral-flavored oil will work.
- Flour is a hard one to replace in a good roux. However, you can use an all-purpose gluten-free mix if you need to.
- Milk can be replaced with half-and-half or cream thinned out slightly with a little broth or water. For a dairy-free version, almond milk, soy milk will all work. Milk gravy isn’t the same without milk. But don’t let dairy sensitivity stop you from enjoying this recipe. You can make a brown gravy with beef broth instead of milk. It’s not exactly the same, but it’s still good.
Tips & Tricks
Making your own breakfast sausage is a cinch. Mix the following with a pound of ground pork:
- ½ teaspoons sage
- ½ teaspoon thyme
- 1 teaspoon creole seasoning
- ½ tablespoon brown sugar
- 1 teaspoon parsley flakes
- ½ red pepper flakes
- cayenne and salt to taste
I have a special container to save the grease from cooking sausage or bacon. This is also called lard, and it adds authentic Southern flavor to anything you fry. I use it to make gravy if I don’t get enough fat off of the sausage.
If you’re not into breakfast meals, you can also serve this for dinner. Breakfast for dinner is always a winner for me!!
Storage and Reheating Instructions
If you’re making them ahead or have leftovers, keep the biscuits and sausage separate until it’s time to eat them. They will last a day or two if properly stored.
You can wrap the biscuits in tinfoil and heat them in a 350℉/175℃ oven for about 6-9 minutes (the microwave is less than ideal because it tends to toughen bread). While the biscuits are heating, pour the gravy in a medium saucepan and warm it over medium-low heat while occasionally stirring until bubbly. Put your biscuits on a plate and pour the heated gravy over them.
Freezing
If you want to freeze the gravy and biscuits, allow them to cool. Store them separately in airtight freezer containers for up to three months. The gravy may look strange after it has been frozen, but don’t worry. It will be fine after you thaw it in the fridge overnight and heat it up gently in a saucepan.
You can wrap the biscuits in tinfoil while still frozen and heat them in the oven while your gravy is heating.
FAQs
There are a few reasons. It could be that the skillet was too hot or your liquid was too cold, the fat to flour ratio is off, or it wasn’t stirred constantly while cooking. Don’t get discouraged; keep practicing, and you’ll get it right.
Yes, you can. You might notice a slight difference in the texture and color, but it will still be delicious. There is one exception. Don’t use sweetened or flavored milk, like vanilla. Not good in gravy.
You may need more flour, less liquid, or a little more time on the heat to cook thoroughly. Things like weather and altitude can affect how sauces turn out. You can mix a tablespoon or more of flour with enough milk or broth to create a runny paste; then slowly pour it into the simmering gravy, constantly stirring -repeat- stirring constantly. Let it simmer while stirring until it thickens up.
Eggs would be my first choice. For example, take my spinach quiche, though it might be a little much with biscuits and sausage gravy. These egg muffins are so much easier. And don’t forget to put the coffee on!
They smell soooo heavenly, transporting me to a bed of fluffy clouds, and have a gorgeous enticing color. You’ll love it even more on your first bite. It’s pretty enjoyable on its own.
But when you smother it in a creamy, spicy, meaty sausage gravy – darn it, you just won the JACKPOT!!
Sausage gravy is usually made of ground sausage, a roux, and milk with seasonings. It’s pretty much a meal on its own. But most would agree that sausage gravy is definitely a perfect match with biscuits.
You can cut the biscuits in half and sandwich it with gravy or simply pour the gravy all over the biscuits. No matter how you eat it, you’ll be eating more than you think you can.
What I love about my version of this gravy is that it’s packed with sausage – and it has a subtle kick from cayenne pepper and creole seasoning. Definitely a food for the soul!
I can’t even begin to describe how amazing the flavors are but all I know is that we literally tore this one down. So I want you to try it yourself and would love to hear how you best describe this Biscuits and Sausage Gravy combo!
Enjoy!
More Southern Comfort Food
- Southern Mac & Cheese – Creamy cheese sauce smothering delicious macaroni offers a satisfying comfort food on any weeknight, especially hump-day Wednesday.
- Cajun Shrimp & Grits – Spicy shrimp served over creamy grits is my idea of authentic comfort food. I love this one for breakfast.
- Southern Baked Beans – An essential dish for any family cookout that focuses on Southern comfort food. The sweet, salty, smoky flavors are just too hard to resist.
- Chicken Pot Pie – The cream sauce smothering tender bits of chicken and vegetables wrapped up in a flaky pie crust is my idea of super easy comfort food.
- Pecan Pie – This decadent dessert is super easy to make. Stir all the ingredients together, pour it in a pie crust, stick it in the oven, and make a pot of coffee while you wait for the buttery-rich pecan pie to greet you.
Homemade Biscuits and Sausage Gravy
The Biscuits
- Quickly grate frozen butter into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough, making it light and fluffy. Or quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs; this might take about 5 minutes. (Photos 1-4)
- Form a ball: Make a well in the center of the bowl and add buttermilk and stir until it forms a rough ball, do not over mix. Let it rest in the fridge for about 10 minutes. (Photos 1-4)
- Knead: Turn the dough out onto a floured board or surface; then knead about 3-4 times- just enough for it to come together.
- Gently, gently pat dough about 1/2″ thick.
- Fold and Press: Then fold the dough, repeating the folding process about 6-8 times. This ensures flakiness. After folding is complete, gently press the dough down to a 1 inch thick, ready to be cut.
- Cut the biscuits: Use a 2-inch round cookie cutter or a glass to cut out the biscuits, and space them out equally across your prepared baking sheet.
- Place them on the sheet and Bake: Separate wedges and place them on an ungreased baking sheet. Brush with cream. Bake at 400° for 12-15 minutes or until lightly browned.
Sausage Gravy Recipe
- Cook the sausage: Place a large skillet over medium heat, let it warm up. Then add breakfast sausage, followed by creole seasoning, thyme, paprika, break into chunks using a wooden spoon. Let it cook while occasionally stirring until the meat is crumbled and browned all the way through. Transfer the sausage to a plate. (Photos 1-3)
- Melt the butter and whisk: Add butter to the skillet. As soon as butter melts, whisk in flour. Continue whisking until flour is thoroughly mixed with butter, then cook for about a minute to get rid of the flour taste. (Photo 4)
- Add milk and simmer: Slowly add milk a little at a time; you do not want the mixture to form any lumps. Bring to a simmer, then turn down to medium heat, so it simmers gently and thickens into a cream sauce – about 6 to 8 minutes. (Photos 5-7)
- Stir in sausage, crushed red pepper, salt, and pepper to taste. Remove from heat (the gravy will continue to thicken as it sits). Serve immediately.
- Serve: To serve, split the biscuits in half horizontally and top with the sausage gravy. (Photo 8)
Biscuits and Sausage Gravy
Ingredients
Sausage Gravy
- 1 pound (453.6 g) breakfast sausage (see notes)
- 3 tablespoons (42.6 g) butter
- 3 tablespoons (21 g) all-purpose flour
- 2 1/2 cups (612.5 g) milk
- ½ teaspoon (0.40 g) dried thyme
- 1 teaspoon (3 g) Cajun seasoning
- ½ teaspoon (1.5 g) or more paprika
- ½ teaspoon (0.9) crushed red pepper
- Salt and pepper to taste
Southern Buttermilk Biscuits
- 3 cups ( 390 grams) all-purpose flour (I used white lily flour, see notes 3 )
- 1 ½ tablespoons (6 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1 ½- 2 tablespoons (18.75 g) sugar
- 1 1/2 teaspoons (7.5 g) Ssalt
- 3/4 cup (1½ sticks, 180 g) butter chilled
- 1 1/4 cup (300 ml) chilled buttermilk
Instructions
Southern Buttermilk Biscuits
- Whisk together flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
- Quickly grate frozen butter into the bowl of flour – grated butter ensures the fat is evenly distributed throughout the dough, making it light and fluffy. Or quickly cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs; this might take about 5 minutes.
- Make a well in the center of the bowl, add buttermilk, and stir until it forms a rough ball, do not over mix. Let it rest in the fridge for about 10 minutes.
- Turn the dough out onto a floured board or surface; then knead about 3-4 times- just enough for it to come together.
- Gently, gently pat dough about ½″ thick.
- Then fold the dough, repeating the folding process about 6-8 times. This ensures flakiness. After folding is complete, gently press the dough down to a 1 inch thick, ready to be cut.
- Use a 2-inch round cookie cutter or a glass to cut out the biscuits, and space them out equally across your prepared baking sheet.
- Separate wedges and place them on an ungreased baking sheet. Brush with cream.
- Bake at 400°F for 12-15 minutes or until lightly browned.
Sausage Gravy Recipe
- Place a large skillet over medium heat, let it warm up. Then add breakfast sausage, followed by Creole seasoning, thyme, paprika, break into chunks using a wooden spoon. Let it cook while occasionally stirring until the meat is crumbled and browned all the way through. Transfer the sausage to a plate.
- Add butter to the skillet. As soon as butter melts, whisk in flour. Continue whisking until flour is fully mixed with butter, then cook for about a minute to get rid of the flour taste.
- Slowly add milk a little at a time; you do not want the mixture to form any lumps. Bring to a simmer, then turn down to medium heat, so it simmers gently and thickens into a cream sauce – about 6 to 8 minutes.
- Stir in sausage, crushed red pepper, salt, and pepper to taste. Remove from heat (the gravy will continue to thicken as it sits). Serve immediately.
- To serve, split the biscuits in half horizontally and top with the sausage gravy.
Tips & Notes:
- If making your own breakfast sausage, use the following ingredients; ½ teaspoons sage, ½ teaspoon thyme, 1 teaspoon creoles seasoning, ½ tablespoon brown sugar, 1 teaspoon parsley flakes, ½ red pepper flakes and cayenne and salt to taste.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Elizabeth says
I did not try the gravy recipe but I did make the biscuits. It was my first time making biscuits and these were phenomenal! I will definitely be adding this to my arsenal of go to recipes.
ImmaculateBites says
Hi Elizabeth! High five on nailing the biscuits first time :)! I am so glad it worked out for you. Thanks for stopping by!
Lisa says
Can the Cajun seasoning be reduced for people who don’t like heat and spice. What do you recommend?
imma africanbites says
Yes, you sure can, Lisa!
Cynthia says
This looks so very tasty.
Mike Cosson says
I like the spiciness your recipe is aiming for but take a suggestion from a hardcore southern gravy fanatic – next time, cook your roux until it takes on a caramel color. It really punches up the flavor! If you like the results, play with it too see how you prefer. I like to take mine right up to the edge of scorching.
Thanks for spreading the B&G gospel!