Biscuits and Gravy
On February 28, 2024 (Updated September 24, 2024)
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Rich and creamy sausage gravy over warm and flaky homemade biscuits, my Biscuits and Gravy are a comfort food classic taken to another level. This all-in-one recipe hits all the right notes.
Homemade Biscuits and Gravy
Biscuits and gravy is one of my favorite foods to make for a big breakfast crowd. The warm, fluffy, flaky biscuits smothered in rich, creamy, sausage gravy is perfect for pleasing all kinds of eaters. It’s full of buttery, spicy goodness, with crispy edges on the sausage and biscuits for those who like texture. Plus, you can add more biscuits for guests with a big appetite without making extra dishes. With my easy, step-by-step instructions and tips, you’ll learn 2 amazing recipes from scratch while making this all-in-one dish.
The Best Biscuits for Gravy
When it comes to choosing what kind of biscuits you serve with your rich sausage gravy, there’s something for everyone. The biscuits I’m making for this recipe are buttery soft layers with a flaky, crispy crust, similar to my Flaky Homemade Biscuit recipe. If you enjoy something more crumbly, then try this creamy gravy with my Buttermilk Biscuits. Try it with different styles and figure out what works for your family. The best biscuit for gravy is the one you enjoy.
Sausage Gravy for Biscuits
When I think biscuits and gravy, I picture a dish hearty enough to be a meal on its own. The gravy you use goes a long way in meeting that demand. You can go with a brown gravy or country gravy, and those will taste fine with your biscuits. I love this sausage gravy recipe anytime I’m having this dish. The sausage brings some much needed texture to the dish.
I also go with a spicy sausage for my gravy for the same reason. This recipe already tastes great, but the extra kick I get from the spicy sausage takes it over the top. You can use a mild breakfast sausage, or even a sweet or maple option, which go great with breakfast as a side. You can even make this recipe with leftover gravy, so feel free to make it your own.
Tips for Success
I already include everything you’ll need to make buttery, warm biscuits and creamy sausage gravy in the recipe card. But if you want to up your game, here are a few tips to wow the guests at your next get-together:
- Paprika. This dish is going to taste amazing as is, but if there’s one thing biscuits and gravy lacks, it’s color. Sprinkling a little paprika on your served gravy allows you to add some enticing color to your dish without taking away from the flavor of the rich gravy or flaky biscuits.
- Crispy edges. I love the texture my biscuits get when I let the edges get extra crispy. You can cook your biscuits to your preference and your finished product will still be delicious. This just gives your dish a nice, extra texture.
- Flaky salt. Finishing off everything with a sprinkling of flaky salt is one of my favorites with biscuits and gravy. The salt brings out all the amazing flavors in a whole new way. Plus, the extra large flakes add even more texture.
- Get spicy. I use a spicy sausage for this recipe. A good hot Italian sausage or other spicy option is a great way to give your gravy a boost in flavor with no extra work for you.
How to Make Biscuits and Gravy
With these buttery biscuits and the best sausage gravy, you’re ready to make this amazing recipe. Follow these easy steps:
- Make biscuit dough. Preheat your oven or smoker to 425 degrees F. In a food processor, combine your dry ingredients by pulsing. Add butter and pulse until butter looks like peas, 8-10 seconds. You can also grate your butter. Then mix in buttermilk with a rubber spatula. Don’t overdo it on mixing, you just want a loosely formed dough. You still have to fold your dough.
- Fold and cut. On a lightly floured surface, gently fold your dough 5-6 times, and then lightly pad it into a 12” circle to cut. With your remaining butter, coat a 12” cast iron skillet. Using a floured cutting tool, cut 12-16 biscuits from your dough and place in skillet.
- Bake. Place your skillet in a preheated oven or smoker and close the lid. You want them a nice, golden brown, which should take 10-15 minutes. This can take a little longer, depending on your dough and cooking source. I like mine a little crispy.
- Gravy. While you bake your biscuits. Preheat another 12” skillet over medium-high heat and break your sausage in it with a spatula. Cook until crumbly and brown. Stir in your butter until it melts, then mix in flour. Make sure you break up any clumps with your spatula before adding your milk. Stir to break it up until it boils, then turn medium heat off and add your salt and pepper. After that, It’s biscuit time.
- Combine and enjoy. Once you’ve removed your golden brown biscuits from the heat and broken them up, serve them topped with warm sausage gravy and enjoy this rich and delicious combination.
More Awesome Breakfast Recipes
When you start to get that craving only breakfast food can cure, fry up some hash browns and try even more of these savory morning hits:
- Loaded Smoked Breakfast Casserole
- Loaded Breakfast Nachos
- Chorizo Breakfast Burrito
- Huevos Rancheros
- HeyGriddles Breakfast Sandwich
Biscuits and Gravy Recipe
Enjoy devouring these hearty and mouthwatering Biscuits and Gravy, and if you loved making them, feel free to give this recipe a 5 star rating. Hey Grill Hey is here to help you make better food so you can feed the people you love, no matter what they enjoy eating. We’ve got over 500 more amazing recipes just like this one in the Hey Grill Hey app.
Whether you’re brand new to the BBQ game, or you’re a backyard BBQ hero, make sure to follow Hey Grill Hey on YouTube, Instagram, and Facebook. Susie is always sharing useful tips and insider tricks to help even the most seasoned pro make better BBQ.
Biscuits and Gravy
Video
Ingredients
Homemade Biscuits
- 1 3/4 cups buttermilk
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup salted butter frozen, cubed
- 1 Tablespoon salted butter frozen, cubed
Sausage Gravy
- 1 pound pork sausage spicy, if you like some kick
- 3 Tablespoons unsalted butter
- 5 Tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon Hey Grill Hey Beef Rub or 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic salt
Instructions
- Make flour mixture. Preheat your oven or smoker to 425 degrees F. In a large food processor, combine the flour, baking powder, baking soda, and salt. Pulse to combine.4 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt
- Butter. Add 3/4 cups of frozen butter cubes to the food processor and pulse 8-10 times or until the butter is the size of small peas. If you don't have a food processor, you can grate the frozen butter on a cheese grater and add it to the dry ingredients.3/4 cup salted butter
- Buttermilk. Remove the blade from the processor and gently mix in the buttermilk using a rubber spatula. Do not over-mix. Stir until a loose and soft dough forms.1 3/4 cups buttermilk
- Fold and cut dough. Pour the dough onto a lightly floured surface, and gently knead 5 or 6 times. Lightly pad dough into a 12" circle. Cut the dough into 12 or 16 biscuits with knife or biscuit cutter and lay them into a buttered skillet or baking dish.
- Bake. Butter a 12" cast iron skillet with the remaining 1 Tablespoon of butter. Place the skillet in your preheated oven (or smoker). Close the lid, and cook for 10-15 minutes or until the biscuits are golden brown.1 Tablespoon salted butter
- Brown sausage. While the biscuits bake, prepare the gravy. Preheat a large skillet over medium high heat. Add the sausage and break apart with a spatula. Cook until crumbly and browned on the edges with no pink.1 pound pork sausage
- Make gravy. Add the butter to the skillet, and stir until butter melts. Mix in the flour, using your spatula to coat the sausage with the flour and get rid of any clumps of flour. Pour the milk into the sausage mixture, and whisk vigorously, scraping the bottom of the skillet to loosen any browned pieces of cooked sausage, until there are no clumps of flour. Allow the gravy to come up to a boil to thicken, turn off the heat and stir in the Beef Rub or salt, pepper, and garlic.3 Tablespoons unsalted butter, 5 Tablespoons all-purpose flour, 3 cups whole milk, 1 teaspoon Hey Grill Hey Beef Rub
- Combine and enjoy. Remove the finished biscuits from the oven, and split apart while they are still slightly warm. Top with the sausage gravy and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Big hit this morning, everyone is stuffed and happy. Beef ribs on smoker using your recipe also. Thanks for sharing all these great recipes.