Homemade Biscuits & Sausage Gravy

Sunday mornings at our house always meant one thing: Dad in the kitchen whipping up his famous biscuits and sausage gravy. The scent of buttery biscuits baking, mingling with savory sausage gravy simmering gently on the stove, would drift through the house, coaxing everyone out of bed.

Dad’s southern biscuits were legendary—golden, flaky, and perfectly tender. Watching him effortlessly pat and fold the dough was mesmerizing. His trick was simple yet genius: never twist the biscuit cutter. “Twisting keeps them from rising,” he’d remind me every time. I still hear his voice every time I make these.

Ingredients to make Biscuits and Gravy

Every bite takes me back to those precious Sunday mornings—Dad at the stove, biscuits rising in the oven, and family gathered around the table. This recipe isn’t just breakfast; it’s comfort, nostalgia, and pure southern love. Enjoy!

Southern Biscuits and Sausage Gravy

Down home souther biscuits and gravy are a real Sunday breakfast classic.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Servings: 12 biscuits

Course: Breakfast

Cuisine: American

Ingredients Directions

Ingredients

  

1x2x3x?

• 2¼ cups flour + ¼ cup reserved
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 tablespoon unsalted butter room temperature
• 1 cup milk

Gravy

• 12 ounce breakfast sausage roll
• 2 tablespoons unsalted butter plus sausage drippings
• ½ cup flour
• ¼ cup milk add a little more as needed
• Salt and pepper to taste

Step by Step Directions

 

1. Preheat oven to 450°F.
2. Brown the sausage in a skillet over medium-high heat. Once browned, remove and set aside, leaving the drippings.
   12 ounce breakfast sausage roll
3. In a large bowl, whisk together 2 cups flour, baking powder, salt, and sugar.
   2¼ cups flour + ¼ cup reserved, 1 tablespoon baking powder, 1 teaspoon sugar, 1 teaspoon salt
4. Work the butter into the flour mixture until crumbly.
   4 tablespoon unsalted butter
5. Pour in the milk, mixing gently until a dough forms. Use the reserved flour if the dough becomes sticky.
   1 cup milk
6. Pat down, fold dough 2-3 times, and roll to about 1-inch thickness.
7. Cut biscuits straight down without twisting to ensure maximum rise.
8. Place biscuits into a buttered cast iron skillet or baking pan and bake for 10 minutes or until golden brown.

Gravy

1. In the skillet with sausage drippings, melt the butter over medium heat.
   2 tablespoons unsalted butter
2. Sprinkle in flour and stir continuously until it forms a thick paste.
   ½ cup flour
3. Slowly add milk, stirring consistently until the gravy reaches your desired thickness.
   ¼ cup milk
4. Stir in browned sausage, season with salt and pepper, and simmer gently.
   Salt and pepper to taste
5. Once biscuits are golden and piping hot, brush tops lightly with butter. Plate biscuits generously topped with warm sausage gravy and savor.

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