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Homemade Biscuits and Gravy
Buttery, flaky homemade biscuits topped with a creamy, savory sausage gravy. The best biscuits and gravy recipe!
My husband’s comfort food breakfast of choice would definitely be a homemade omelette with a large side of biscuits and gravy. I have been making his favorite biscuits and gravy for years and it is about time I share the family secret recipe with you!
If you are looking for a hearty breakfast that it going to fill the bellies of your friends and family, look no further. Biscuits and gravy are about as hearty as it gets!
It all starts with a craveworothy homemade buttery biscuit that is baked until lightly golden and just melts in your mouth. Then you make a homemade sausage gravy starting with a roux made with butter, flour, half-n-half, and spices. You add in some breakfast sausage and you are wanting to lick the bowl!
The homemade biscuits don’t even have to be rolled out and cut into perfectly round circles. You can just drop them straight onto the baking pan and let them bake until golden. This is such a time saver!
If you love biscuits check out my other favorite biscuit recipes — Buttermilk Drop Biscuits and Cheddar Garlic Biscuits.
How to make the Best Biscuits and Gravy:
- Make the homemade biscuits! This is so much easier than you think. Use cold butter for extra flaky biscuits. A tip is to grate frozen butter so you have tiny flakes of butter throughout every bite. I also suggest using buttermilk…it just makes the biscuits more tender. Bake until the biscuits are golden.
- Make the gravy! Start by browning the breakfast sausage. You can use your favorite type of breakfast sausage — I usually reach for Jimmy Dean or go visit my butcher.
- Add in flour, half-n-half, butter, and spices. If you like food slightly spicy, add a little more red pepper flakes for extra flavor and spice. If you want a thinner gravy, add a little more half-n-half. The biscuits definitely soak up the gravy!
- Slice the warm, buttery biscuits in half and cover with homemade sausage gravy. Serve immediately to your happy eaters.
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Homemade Biscuits and Gravy
Ingredients
Homemade Biscuits:
- 2 cups Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Sugar
- 1/2 cup Cold Butter (preferably frozen)
- 1 cup Buttermilk
- 4 Tablespoons Melted Butter (to brush on the top)
Sausage Gravy:
- 1 lb. Breakfast Sausage
- 2 Tablespoons Flour
- 2 1/2 to 2 3/4 cups Half-n-Half (may use whole milk but it will be thinner)
- 1 Tablespoon Butter
- 1/4 teaspoon Salt (or more to taste)
- 1 teaspoon Pepper
- 1/4 teaspoon Red Pepper Flakes
Instructions
- Preheat oven to 450 degrees. In a large bowl, stir together flour, baking powder, baking soda, salt, and sugar. Grate butter, if frozen, or chop into very small pieces and add to the bowl. Stir in the buttermilk. Stir well until combined. May want to use clean hands to really incorporate the ingredients.
- Scoop biscuit dough and drop onto the prepared parchment paper lined baking sheet or 9 x 9 pan. Shape and smooth out biscuit dough with hands. Repeat. Bake 11-13 minutes, or until tops are golden brown. Brush the biscuit tops with 4 Tablespoons of melted butter.
Sausage Gravy:
- In a large saucepan, brown sausage over medium heat. Cook until fully cooked through. Use a paper towel to blot out the grease from the pan.
- Add flour, butter, and half-n-half. Continue to cook on medium-low for 4-5 minutes, or until thickened. Add salt, pepper, and red pepper flakes.
- Cut biscuits in half and ladle the sausage gravy. Serve immediately.
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG girl this recipe is amazing I have never made drop biscuits before and these are the best. They are similar to red lobster cheddar biscuits just better. This is a dangerous recipe because they are so easy to make. I also loved the gravy recipe I just toasted some fennel seeds and added to the gravy recipe.
Thank you so much for making this recipe, Nikko!
Meh. I’m not a biscuit maker yet. First time making biscuits from scratch, so, I didn’t want to do a drop biscuit.
Rolled out the dough, used a metal measuring cup to get the circular shape; no biscuit cutter, which by the way, the metal measuring cup (upside down) worked fantastically. What didn’t work is, yet still, my dough rolling out skills.
My biscuits were barely an inch high. Sigh. Why the 5 stars? Because they tasted phenomenal. I can’t fault the recipe because of ‘my faults.’
Once I recover from this failure, lol, I’ll have at it again, but will make darn certain that the dough is thicker. Off to try “Hayley’s Famous Cinnamon Roll” recipe. I may drop kick my mixer across the back 40 if these don’t turn out. It’s a KitchenAid, so, I’ll most likely also land myself with a cast on my right leg. I think I need a mimosa to pick my spirits up. Also, no, I am not actually going to drop kick my mixer. I can barely pick it up! Just a bit of humor to pump myself up for these cinnamon rolls. Sure ain’t gonna turn down some prayers though.
I’m normally not a biscuits and gravy fan…..until I tasted these! Wow! The sauce is so flavorable I could eat it plain. Just delicious.
I am so glad you love this recipe, Phillip!
I made this today and this was probably the BEST Biscuts & Gravy recipe I have ever had. The muffins came out so nice and crisp but still perfectly cooked in the middle. The gravy had incredible flavor as well. It took a little over 10 minutes to thicken up the gravy but that could just be from what temp I had it on my stove. I would HIGHLY recommend.
Thank you so much for making this recipe, Dana!
Can you confirm what the yield for the biscuit portion of this recipe is?
Hi! This recipe yields about 9-10 biscuits. I hope you enjoy this recipe!
hello y’all. I like the biscuit ,recipe. but while they are resting before oven. I make my own sausage. that way I know what’s in it. ya got a recipe for that ??