Biscuits and Gravy Southern Style (Printable)

Buttermilk biscuits topped with creamy sausage gravy for a hearty Southern morning meal.

# What You’ll Need:

→ For the Biscuits

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon sugar
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk

→ For the Sausage Gravy

08 - 1 pound breakfast sausage, crumbled
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon salt
13 - Pinch of cayenne pepper

# Directions:

01 - Preheat oven to 450°F and line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
03 - Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Pour in buttermilk and stir just until combined. Do not overmix.
05 - Turn dough onto a lightly floured surface; gently pat to 1-inch thickness. Fold dough over on itself 2–3 times, then pat again to 1-inch thickness.
06 - Use a 2.5-inch biscuit cutter to cut out biscuits, reshaping scraps as needed. Place biscuits close together on the baking sheet.
07 - Bake 12–15 minutes, or until golden brown. Remove and let cool slightly.
08 - In a large skillet over medium heat, cook sausage, breaking up with a spoon, until browned and cooked through.
09 - Sprinkle flour over the sausage and cook, stirring, for 1–2 minutes until flour is absorbed.
10 - Gradually add milk, stirring constantly to prevent lumps. Bring to a gentle simmer.
11 - Add black pepper, salt, and cayenne. Cook until thickened, about 5–7 minutes, stirring occasionally. Adjust seasoning to taste.
12 - Split warm biscuits and spoon hot sausage gravy generously over the top. Serve immediately.

# Expert Advice:

01 -
  • The gravy comes together faster than you think, perfect for weekend mornings when you want something that feels special but does not require hours of effort
  • Baking biscuits from scratch changes everything, creating layers of flaky tenderness that cans never achieve
  • This is the kind of breakfast that makes people linger at the table, talking long after plates are empty
02 -
  • Warm buttermilk works better than cold, I learned this after dozens of dense biscuits, let it sit on the counter for ten minutes before using
  • The gravy will seem too thin at first but it thickens quickly as it simmers, have your biscuits ready so you can serve at the perfect consistency
03 -
  • Freeze your butter for 15 minutes before starting if your kitchen runs warm, keeping everything cold is the secret to flaky layers
  • Grate a little nutmeg into the gravy, it is a subtle addition that makes people ask what your secret ingredient is
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