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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
Equipment
- baking sheet
- parchment paper baking sheets
- 9 inch square cake pan
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.
This recipe has blown me away!!
The biscuits are INCREDIBLE! They taste like red lobster biscuits but better. The sausage gravy is so smooth and creamy. This is going in my recipe book to make time and time again ❤️
Why would I not be able to use the sausage grease instead of butter? Wouldn’t the sausage grease bring out better flavor?
Can you freeze the raw biscuit dough in individual biscuits and cook another time. If possible would you thaw or cook frozen? Just the two of us!
So recipe says blot out grease from pan after frying sausage, then add butter, flour, and half and half. and just cook it like this? Do you not brown the roux first before adding the half and half? This is the way I have always made all sauce and gravies is by cooking the roux. I just wonder what will happen and maybe it is a method I am unaware of. I think maybe the flour taste would be a bit raw.
Hi Carol! I love a good browned butter because of the flavor it adds so you can add the butter and flour and let that get a little golden. It won’t take long at all and then add the half-n-half. I think that is a great idea. Thank you for sharing!
So good and so easy.
Way better than the biscuit’s and gravy that you get at a resturaunt! I would eat this everyday if I could!
This is my all time favorite recipe you have created! The gravy is to die for and smothering the biscuit’s in this gravy is soooo good! The biscuit’s are so light and fluffy and flakey. The flavors going on in the gravy is mind blowing and so creamy. I will be making this over and over and over. 🙂
Look, this is the first biscuits and gravy recipe I’ve ever made, and I tell you what. the biscuits are PERFECT. And so easy! I think next time I just want to put a little garlic and thyme in the gravy. Thank you!
Oh Melissa, The picture is worth a 1000 words. This looks so delicious. I can’t wait until this weekend to make this recipe. I made your Cheddar Garlic Biscuits last night for dinner and they were a huge hit. When I told my boys about them, they made sure they had on their comfortable clothes just to eat dinner. They will just die Saturday morning when I make these Biscuits and Gravy. It’s getting to be the weather for food like this now after the HOT summer we had. Thank you Melissa, can’t wait to make this recipe.