Homestyle Sausage Gravy with Homemade Biscuits
Fluffy, golden homemade biscuits are covered in rich, creamy sausage gravy for a warm and comforting country-style breakfast. This filling family favorite is made completely from scratch with simple ingredients and plenty of homestyle flavor.
Ingredients
Equipment
Method
Prepare the Homemade Biscuits:
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
- Add the flour, baking powder, sugar, and salt to a large mixing bowl. Whisk until thoroughly combined.
- Add the cold butter cubes. Use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
- Pour in the cold buttermilk. Gently stir until the dough begins to come together. Do not overmix.
- Turn the dough onto a lightly floured surface. Gently press it into a rectangle approximately 1 inch thick.
- Fold the dough in half, gently flatten it, and fold it once more. This helps create flaky layers.
- Pat the dough to approximately ¾-inch thickness. Cut out 8 biscuits using a floured biscuit cutter. Press the cutter straight down without twisting.
- Arrange the biscuits on the prepared baking sheet with their sides lightly touching.
- Bake for 13–16 minutes, until the biscuits have risen and the tops are golden brown.
- Brush the warm biscuits with melted butter, if desired.
Prepare the Sausage Gravy:
- While the biscuits bake, place a large skillet over medium heat.
- Add the breakfast sausage and cook for 7–8 minutes, breaking it into small crumbles, until browned and completely cooked. Do not drain the sausage unless there is an excessive amount of grease.
- Sprinkle the flour evenly over the cooked sausage. Stir continuously for 1–2 minutes so the flour absorbs the sausage drippings and loses its raw taste.
- Slowly pour in the milk, approximately ½ cup at a time, stirring constantly to prevent lumps.
- Add the salt, black pepper, and garlic powder, if using.
- Bring the gravy to a gentle simmer. Cook for 5–7 minutes, stirring frequently, until it is thick and creamy.
- If the gravy becomes too thick, stir in a small amount of additional milk until it reaches the desired consistency.
Serve:
- Split each warm biscuit in half.
- Spoon the hot sausage gravy generously over the biscuits and serve immediately.
Notes
Keep the ingredients cold: Cold butter and cold buttermilk help create tall, tender biscuits with flaky layers.
Do not overwork the dough: Stir and fold the biscuit dough only until it comes together. Overworking it can make the biscuits dense or tough.
Cutting the biscuits: Press the biscuit cutter straight down without twisting. Twisting can seal the edges and keep the biscuits from rising evenly.
Gravy consistency: The gravy will continue to thicken as it cools. If it becomes too thick, stir in a little warm milk before serving.
Season carefully: Breakfast sausage is already seasoned and may contain plenty of salt. Taste the finished gravy before adding additional salt.
Preparing ahead: The biscuits and gravy may be prepared one day in advance, but they should be stored separately.
Storing leftovers: Refrigerate the biscuits and sausage gravy in separate airtight containers for up to 3 days.
Freezing the biscuits: Allow the baked biscuits to cool completely before placing them in a freezer-safe container. Freeze for up to 2 months.
Reheating: Warm the biscuits in a 325°F oven for 8–10 minutes. Reheat the gravy gently on the stovetop or in the microwave, stirring in a splash of milk as needed.
Serving suggestion: Serve the biscuits and gravy with scrambled eggs, fried eggs, fresh fruit, or crispy breakfast potatoes for a complete breakfast.
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