Buttermilk biscuits and sausage gravy is a classic American breakfast that pairs tender, flaky biscuits with a rich, creamy sausage gravy. This recipe teaches you to make both components from scratch for an authentic weekend comfort meal.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large mixing bowl, add 2 cups of all-purpose flour.
Grate the cold butter directly into the flour.
Use your hands to quickly mix the butter into the flour until it resembles coarse crumbs.
Chill the flour and butter mixture in the refrigerator for at least 10 minutes.
Remove the bowl from the fridge and pour in the buttermilk. Mix with a spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle.
Using a bench scraper, cut the dough in half and stack the two halves. Press down gently. Repeat this process 3-4 times to create flaky layers.
Pat the dough to about 1-inch thickness and use a round biscuit cutter to cut out the biscuits.
While preparing the biscuits, form the ground sausage into patties and cook in a skillet over medium-high heat until browned and cooked through. Set aside, reserving the drippings in the pan.
Preheat your oven to 400°F (200°C). Melt 1 tbsp of butter in a baking dish.
Arrange the cut biscuits in the buttered baking dish.
Bake for 15-20 minutes, or until the biscuits are tall and golden brown.
To make the gravy, return the skillet with sausage drippings to medium heat. Whisk in 1/4 cup of flour to create a roux and cook for 1 minute.
Gradually pour in the milk, whisking constantly to prevent lumps. Bring to a simmer and cook until the gravy has thickened, about 5-7 minutes. Season with salt and pepper to taste.
Remove the biscuits from the oven and brush the tops with the remaining melted butter.
To serve, split a biscuit in half and top generously with the sausage gravy. Serve alongside the cooked sausage patties and scrambled eggs.
Store cooled biscuits in an airtight container at room temperature up to 2 days. Reheat wrapped in foil at 350°F for 10 minutes. Gravy keeps refrigerated up to 3 days and reheats gently on the stovetop with a splash of milk.
Overworking the dough and using warm butter are common causes. Keep butter cold, handle the dough minimally, and don't knead it. Work quickly to maintain cold ingredients.
Yes. Prepare the dough, cut into shapes, and refrigerate up to 8 hours before baking. You can also bake them ahead and reheat wrapped in foil at 350°F for 10 minutes.
Cook ground sausage first, then add flour to create a roux. Stir in milk slowly to avoid lumps and simmer until it reaches your desired thickness, about 5–10 minutes.
Yes. Mild, sage, or spicy sausage all work well. Avoid sausage links—use ground sausage so it distributes evenly through the gravy.
Whisk the flour into the sausage drippings over medium heat to form a smooth paste before gradually adding milk. Whisk constantly as you pour the milk in.
Raspberry Thumbprint Cookies
147 min · Laura Ashley Johnson
Salted Cracker Toffee
20 min · Laura Ashley Johnson
Microwave Peanut Brittle
10 min · Laura Ashley Johnson
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Creamy Corn Chowder
45 min
Honey Butter Corn
15 min
Chunky Chili
490 min
Easy Shrimp Etouffee
Crawfish Etouffee
