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Southern Biscuits and Gravy is one of the best weekend brunch recipes ever. Who could resist flaky buttermilk biscuits topped with a rich creamy sausage gravy?
Ask any diner what their best-seller menu item is, and chances are high that old-fashioned Biscuits and Gravy ranks near the top. And for good reason, because I really can’t think of anything better on a weekend morning than hot fluffy biscuits slathered in sausage gravy, either.
Skip the brunch reservations and discover how to make Biscuits and Gravy in your own kitchen. Yes, I know: You could buy refrigerated biscuits in a tube at the supermarket to pop open and bake at home. But after mastering this homemade buttermilk biscuit recipe, and spooning plenty of savory, sausage-spiked gravy on top, I can vouch for the fact that it’s 100% worth the effort to learn how to make biscuits from scratch.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Baking powder and baking soda: My homemade biscuit recipe calls for both baking powder and baking soda to yield the fluffiest, loftiest results. Make sure they are active before baking your biscuits. To test your baking powder, pour ¼ cup boiling water over ½ teaspoon baking powder. If it fizzes, it’s active, if not, replace it before baking. For baking soda, pour 2 teaspoons vinegar over ¼ teaspoon baking soda. If it fizzes, your baking soda is also active.
- Butter and vegetable shortening: A two-to-one ratio of flavorful butter and flaky shortening leads to the best homemade biscuits. Cut both into 1/2-inch cubes, then chill before proceeding with the recipe. Cold fat is key.
- Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 tablespoon lemon juice into 1 ¼ cups of milk. Let stand until slightly thickened, about 10 minutes.
Step by step instructions
- To make the biscuits, adjust oven rack to middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper. In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in until mixture resembles coarse meal, about 15 pulses.
- Transfer to large bowl. Stir in buttermilk until combined.
- On a lightly floured counter, turn out dough. Knead until smooth, about 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick.
- Using 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits total.)
- Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Continue baking until golden brown, 12 to 15 minutes longer, then transfer to wire rack and let cool. (Biscuits can be stored in zipper-lock bag for up to 2 days.)
- To make the gravy, in a small bowl, Combine flour, fennel, sage, and 1 ½ teaspoons pepper. In a large skillet over medium-high heat, cook sausage until no longer pink, about 8 minutes. Break up any clumps with a wooden spoon and do not drain.
- Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
- Slowly stir in milk and simmer until gravy has thickened, about 5 to 7 minutes. Season with salt to taste (I like 1 teaspoon).
- Serve over split biscuits.
Recipe tips and variations
- Yield: This recipe makes 8 biscuits and 5 cups gravy, enough for 8 generous servings (with a heaping ½ cup gravy each).
- Storage: Store extra biscuits in a zip-top bag for up to 2 days. Transfer leftover gravy to an airtight container and refrigerate for up to 4 days. Reheat the biscuits in the microwave or oven, and reheat the gravy in a saucepan on your stovetop, thinning with milk if the gravy appears too thick.
- Freezer: While you can freeze raw biscuits successfully, the gravy is best made to order, the day you need it.
- Meat your match: If sausage isn’t your favorite, you can use cubed ham, chopped bacon, or ground turkey in its place.
Frequently Asked Questions
Check your technique and tools. The sharper the cutter, the cleaner the cut, and the higher the biscuits will rise. Don’t twist the cutter when you press down; twisting also keeps the biscuits from rising to their true potential.
If you’re in a hurry or are a beginner baker, try my 15-minute 3-Ingredient Homemade Biscuits. Then step things up with my 20-minute basic biscuit recipe. But if I can be so bold to say so, the buttermilk biscuits featured in this recipe are the best of the bunch.
Admittedly, Biscuits and Gravy is pretty beige. Garnish with fresh sage, parsley, rosemary, or fennel fronds, if you have one handy.
3-Ingredient Homemade Biscuits
Trusted for the last 40 years, this easy homemade biscuit recipe requires just 3 ingredients. Whip up a batch of homemade biscuits for a dinner side dish, shortcake-starter, or as the base of a breakfast entree.
View Recipe
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Biscuits and Gravy
Ingredients
For the biscuits:
- 3 cups all-purpose flour (15 ounces)
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder (see note 1)
- 1/2 teaspoon baking soda
- 1 teaspoon Salt
- 8 tablespoons butter cut into ½ inch pieces and chilled (see note 2)
- 4 tablespoons vegetable shortening cut into ½ inch pieces and chilled
- 1 ¼ cups buttermilk (see note 3)
For the gravy:
- 1/3 cup all-purpose flour
- 1 teaspoon ground fennel
- 1 teaspoon ground sage
- Salt and freshly ground black pepper
- 1 pounds pork sausage
- 4 cups whole milk
Instructions
To make the biscuits:
- Adjust oven rack to middle position and preheat oven to 450 degrees. Line a baking sheet with parchment paper.
- In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in until mixture resembles coarse meal, about 15 pulses. Transfer to large bowl. Stir in buttermilk until combined.
- On a lightly floured counter, turn out dough. Knead until smooth, about 8 to 10 times. Pat dough into 9-inch circle, about ¾ inch thick.
- Using 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits. (You should have 8 biscuits total.)
- Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees. Continue baking until golden brown, 12 to 15 minutes longer, then transfer to wire rack and let cool. (Biscuits can be stored in zipper-lock bag for up to 2 days.)
To make the gravy:
- In a small bowl, Combine flour, fennel, sage, and 1 ½ teaspoons pepper. In a large skillet over medium-high heat, cook sausage until no longer pink, about 8 minutes. Break up any clumps with a wooden spoon and do not drain.
- Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
- Slowly stir in milk and simmer until gravy has thickened, about 5 to 7 minutes. Season with salt to taste (I like 1 teaspoon). Serve over split biscuits.
Recipe Video
Notes
- Baking powder and baking soda: My homemade biscuit recipe calls for both baking powder and baking soda to yield the fluffiest, loftiest results. Make sure they are active before baking your biscuits. To test your baking powder, pour ¼ cup boiling water over ½ teaspoon baking powder. If it fizzes, it’s active, if not, replace it before baking. For baking soda, pour 2 teaspoons vinegar over ¼ teaspoon baking soda. If it fizzes, your baking soda is also active.
- Butter and vegetable shortening: A two-to-one ratio of flavorful butter and flaky shortening leads to the best homemade biscuits. Cut both into 1/2-inch cubes, then chill before proceeding with the recipe. Cold fat is key.
- Buttermilk: To make your own buttermilk, in a small bowl, whisk 1 tablespoon lemon juice into 1 ¼ cups of milk. Let stand until slightly thickened, about 10 minutes.
- Yield: This recipe makes 8 biscuits and 5 cups gravy, enough for 8 generous servings (with a heaping ½ cup gravy each).
- Storage: Store extra biscuits in a zip-top bag for up to 2 days. Transfer leftover gravy to an airtight container and refrigerate for up to 4 days. Reheat the biscuits in the microwave or oven, and reheat the gravy in a saucepan on your stovetop, thinning with milk if the gravy appears too thick.
- Freezer: While you can freeze raw biscuits successfully, the gravy is best made to order, the day you need it.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Yum!! I made this recipe but added some extra spices & a splash of wine to the meat. My biscuits came out a bit burnt, but I’m using a new gas oven and I’ve noticed the open flame tends to cook much faster than electric ovens. Next time I’ll try reducing the temp about 50°. Great recipe!
Hi Alec, so glad you loved it! It’s always a challenge when working with a new oven. I definitely recommend using an oven thermometer. Take care! – Meggan
I don’t have fennel or sage. Can I use anything else more pantry friendly or leave it out altogether?
Hi Amanda, you may want to try some fresh rosemary, dried thyme, or you can leave it out all together. Hope this helps! – Meggan
Oh, how I looooove biscuits and gravy!Â
Now you’re talkin’. Genuine comfort  food at its finest!! Throw in some chicken and you got you  dinner and a blues song….. Chicken n Gravy n Biscuits…. I could eat ’em all night long…..  XO