Biscuits and gravy is a classic Southern dish made with fluffy biscuits smothered in a rich, creamy sausage gravy! This hearty and satisfying breakfast and brunch recipe is a family favorite. It is classic comfort food!
Biscuits and gravy is a classic Southern breakfast dish! The biscuits are soft and flaky, while the gravy is rich and savory. This 25-minute dish is loved by the whole family. We love it for weekend brunch, special occasions, and the holidays!
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Why You’ll Love This Recipe
- This Biscuits and gravy recipe is a family favorite!
- It takes only 25 minutes from start to finish.
- The biscuits are buttery and flaky.
- The sausage gravy is hearty and savory.
- Serve any time of the day! Great for breakfast, brunch, lunch, and dinner.
- Kids and adults love this recipe.
- Great for entertaining and feeding a crowd.
- Check out these Fluffy Buttermilk Biscuits for another delicious recipe!
Ingredients & Substitutes
These are the ingredients and substitutes for biscuits and gravy. Scroll down to the recipe card below for the entire recipe.
For the biscuits, use white whole wheat flour for the best results. If needed, use gluten-free flour.
Baking powder helps the biscuits rise in the oven.
A little salt adds flavor.
Use cold butter right from the fridge. Do not use softened or melted butter. Cut the butter into small cubes. Then, use a pastry cutter or your fingers to incorporate the butter.
Milk thins out the batter. Use regular or plant-based milk.
For the gravy, use breakfast sausage. Cook until browned and crumbly.
Thicken the gravy with whole wheat flour or white whole wheat flour.
Use regular or non-dairy milk to add the creaminess.
Lastly, add in salt and pepper to taste.
Taste & Texture
These biscuits and gravy are loaded with flavor! The biscuits are soft and flaky.
The gravy is thick and creamy.
Overall, the flavors are hearty, savory, and delicious. It tastes like the version from Cracker Barrel!
How to Make
For the Biscuits:
First, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, and salt.
Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually pour in the milk while stirring the mixture with a fork until the dough comes together. It may be slightly sticky but should hold together well.
Transfer the dough onto a lightly floured surface and gently knead it a few times until it becomes smooth.
Roll out the dough to a thickness of about 1/2 inch (1.3 cm).
Use a biscuit cutter or a round glass to cut out biscuits from the rolled dough. Place the biscuits onto the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
Gather the dough scraps, reroll, and cut out additional biscuits until all the dough is used.
Bake the biscuits in the preheated oven for about 12 to 15 minutes, or until they are golden brown on top.
Remove the biscuits from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack.
For the Gravy:
In a skillet or frying pan, cook the breakfast sausage over medium heat, breaking it up into crumbles with a spoon or spatula. Cook until browned and cooked through.
Sprinkle the white whole wheat flour over the cooked sausage and stir to coat the sausage evenly.
Gradually pour in the milk while stirring continuously to prevent lumps from forming. Continue cooking and stirring until the gravy thickens, for about 5 to 7 minutes. If the gravy becomes too thick, you can add more milk to reach your desired consistency.
Finally, season the gravy with salt and pepper to taste. Adjust the seasoning as needed. Pour the gravy over the biscuits and serve!
Expert Tips for Success
Follow these tips for the best biscuits and gravy.
Use cold butter for the biscuits. This will help them to be flaky.
Don’t overmix the biscuit dough. This will make the biscuits tough.
Let the gravy simmer until it is thick and creamy.
Serve the biscuits and gravy immediately so they are hot and fresh.
Flavor Variations & Add-Ins
Here are some fun ways to switch up the flavors of your biscuits and gravy.
You can add different herbs and spices to the gravy, such as sage, thyme, or black pepper.
You can also add chopped sausage, bacon, or ham to the gravy.
You can serve the biscuits and gravy with eggs, hash browns, or grits.
How to Serve & Store
Biscuits and gravy are best served hot and fresh.
Store leftover gravy in the refrigerator for up to 3 days. Store the biscuits in an airtight container for up to 3 days at room temperature.
Reheat in a microwave or on the stovetop.
If needed, freeze the biscuits and the gravy separately for up to 1 month.
Frequently Asked Questions (FAQs)
I recommend using a mild breakfast sausage. You can also use hot sausage for a spicy flavor.
Yes, you can use cream instead of milk.
You can reheat leftover biscuits and gravy in the microwave or on the stovetop. Be sure to heat them until they are hot and bubbly.
Yes, you can make biscuits and gravy ahead of time. However, the biscuits will not be as fresh. To make biscuits and gravy ahead of time, prepare the biscuits and gravy as usual. Let the gravy cool completely, then store it in the refrigerator for up to 3 days. When you are ready to serve, reheat the gravy and prepare the biscuits according to package instructions.
Yes, Biscuits and Gravy is primarily considered a Southern dish. Its origins can be traced back to the 1800s in the Southern Appalachian region, where it was a popular breakfast for lumber workers. The dish is still deeply ingrained in Southern culture and is a staple on many breakfast menus in the region.
Baking Pan: These are my favorite baking pans for any recipe.
Pastry Cutter: Use this pastry cutter to incorporate the butter into the dry mixture.
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