Southern Biscuits and Gravy Recipe
Fluffy, buttery Southern biscuits smothered in a rich, creamy sausage gravy — the ultimate Southern breakfast. This easy biscuits and gravy recipe is hearty, comforting and ready in 35 minutes.
About This Recipe
Biscuits and gravy is the heartland of Southern American breakfast food. The biscuits must be tall and layered — achieved by cold butter and a folding technique. The gravy is a simple white country gravy (béchamel-style) enriched with crumbled pork sausage and lots of black pepper. The combination is greater than the sum of its parts.
Ingredients
Serves 4
- 280 gplain flour(for biscuits)
- 1 tbspbaking powder
- 0.5 tspbicarbonate of soda
- 1 tspsalt
- 115 gcold unsalted butter(cubed)
- 240 mlcold buttermilk
- 350 gpork sausage meat(for gravy)
- 3 tbspplain flour(for gravy)
- 600 mlwhole milk(for gravy)
- 1 tspblack pepper(for gravy, use generously)
- 0.5 tspsalt(for gravy)
Instructions
- 1
Make the biscuit dough
Whisk flour, baking powder, bicarb and salt. Cut in cold butter until the mixture looks like rough crumbs with some pea-sized pieces. Pour in buttermilk and stir just until a shaggy dough forms.
Cold butter is non-negotiable — it steams in the oven, creating layers.
- 2
Fold and cut biscuits
Turn dough onto a floured surface. Fold it over itself 5–6 times (like folding a letter) — this creates flaky layers. Pat to 2.5cm / 1 inch thick. Cut with a 6cm round cutter, pressing straight down (no twisting). Place on a baking tray.
- 3
Bake biscuits
Bake at 230°C / 450°F for 12–14 minutes until tall and golden. Meanwhile, make the gravy.
- 4
Cook the sausage gravy
Brown sausage meat in a skillet, breaking it up. Don't drain the fat — it flavours the gravy. Sprinkle flour over the meat and stir 1 minute. Gradually pour in milk, stirring constantly. Simmer until thick, about 5–7 minutes. Season generously with black pepper and salt.
- 5
Serve
Split warm biscuits and ladle gravy generously over the top.
Pro Tips
- →
Never twist the biscuit cutter — press straight down. Twisting seals the edges and prevents rising.
- →
Crowd the biscuits together on the baking tray — they rise higher when touching.
- →
The gravy should be thick enough to coat a spoon; it will thicken further as it cools.
Variations
- •
Vegetarian gravy: skip the sausage, brown mushrooms and use vegetable stock instead of milk for a lighter version.
- •
Cheddar biscuits: add 80g grated sharp cheddar and a pinch of garlic powder to the biscuit dough.
Storage
Biscuits are best fresh but keep for 2 days. The gravy refrigerates for 3 days — reheat with a splash of milk, stirring, to restore consistency.
History & Origin
Biscuits and gravy is a dish of the American South and Midwest, dating to the post-Civil War era when food was scarce and every calorie counted. Sausage gravy was a practical way to stretch a small amount of meat to feed many people. Today it's a staple on breakfast menus across the American South.
Frequently Asked Questions
What kind of sausage do you use for biscuits and gravy?
American pork breakfast sausage (Jimmy Dean style) is traditional — seasoned with sage and black pepper. In the UK, use good-quality pork sausage meat.
How do I make biscuits rise higher?
Use very cold butter, don't overwork the dough, use the folding technique, cut straight down without twisting, and crowd them on the tray.
Why is my gravy lumpy?
Lumps come from adding milk too quickly. Add it gradually while stirring constantly, and ensure the flour is cooked in the fat before adding liquid.
Can biscuits and gravy be made ahead?
The gravy reheats well. Biscuits are best made fresh, but unbaked dough can be frozen and baked from frozen with a few extra minutes.
Nutrition Facts
Per serving (400g / 14.1 oz) · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More American Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes