Biscuits and Gravy Recipe - Will Cook For Smiles (2024)

For the gravy:

Whole Milk – This will help create the best thick and creamy gravy.

Breakfast Sausage – Any brand you like best will do the trick. You can use pork or turkey breakfast sausage, whatever you prefer. If you happen to have any left over, use it to make the best Sausage Breakfast Casserole!

Salt and Pepper – To taste! Measure with your heart, but keep in mind that you can always add more but you can’t take out what’s already mixed in.

See recipe card for complete information on ingredients and quantities.

Prepare. Preheat the oven to 425°F and line a baking sheet with parchment paper.

Make the dough. Combine the dry ingredients in a mixing bowl. Stir the chopped cold butter into the flour mixture until the mixture resembles coarse crumbs. Pour the cold buttermilk into the center of the mixture and mix on low until just combined and the dough is sticky.

Knead the dough. Transfer the dough to a lightly floured surface. Sprinkle with a little more flour. Knead it about 5-6 times, folding the dough on top of itself, and pat it into a half inch thick circle.

Cook the sausage. Melt the butter in a large pan over medium heat and add the breakfast sausage (1). Break up the sausage as much as possible while it’s cooking and let it cook until it’s no longer pink.

Add flour. Sprinkle flour all over the sausage and stir well (2).

Add milk. Keep stirring gently and slowly pour in milk (3).

Stir and season. Continue to stir slowly as the mixture thickens (4). Season with salt and pepper and cook for a couple more minutes.

PRO TIP: If you’re using sausage links, be sure to remove the casings.

Storing and Reheating

Ideally, you would store the biscuits and the gravy separately. Store biscuits in an airtight bag at room temperature for a couple of days or in the refrigerator for up to a week. Store sausage gravy in an airtight food storage container, in the refrigerator, for 3-5 days.

To reheat, you can pop individual biscuits into a microwave for just a few seconds. As far as the sausage gravy, it’s best to reheat it in the saucepot over medium-low heat. Don’t let it boil. You may need to add a splash of milk when reheating this gravy.

Make It Gluten Free

For the Biscuits:

To make gluten free biscuits, use your favorite1:1 gluten free all purpose flour blend, you can use it as an equal substitute for the regular all-purpose flour in this recipe. Remember that texture will be quite different with gluten free flour.

NOTE: Avoid substituting almond flour or coconut flour, as those require different liquid ratios than what our recipe calls for.

For the Sausage Gravy:

Simply use gluten free all purpose flour to prepare the sausage gravy. The breakfast sausage should already be gluten free but make sure to double check the nutrition label to make sure.

What kind of sausage to use?

Make sure to use breakfast sausage! Not to be confused with Italian sausage, brats, or any other type. The sausage will be labeled “breakfast sausage” or “country sausage.” Some popular labels that are easy to find include Jimmy Dean and Johnsonville, but there are usually store brandsavailable.

Can I freeze the biscuits?

Yes! Let the biscuits (by themselves with no gravy) cool to room temperature. Then, transfer them to an airtight freezer safe container or a zip-top bag. Date, label, and freeze for up to 1 month.

What else to serve with biscuits and gravy?

This is a hearty and filling breakfast or brunch on it’s own, but you can always add more options! Eggs make a good addition and so as hashbrowns and home fries. You can double up on meat and serve a side of crispy bacon with it. You can serve the sausage gravyon top of quiches, breakfast casseroles, and frittatas.

More Comforting Breakfast Recipes

• Hashbrown Casserole
• Sausage Breakfast Casserole
• Jalapeño Cheddar Buttermilk Biscuits
• Eggs Benedict with Hollandaise Sauce
• Crustless Quiche
• Sausage Quiche with Sausage Gravy