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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?

A skillet with biscuits and gravy in it.

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
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Biscuits and Gravy Recipe

Recipe ingredients

Labeled ingredients for biscuits and gravy.

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.
  • 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

  1. 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.
Making biscuit dough in a food processor.
  1. Transfer to large bowl. Stir in buttermilk until combined.
Biscuit dough after adding buttermilk.
  1. 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.
Biscuit dough patted in to a circle.
  1. 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.) 
Cutting out biscuits from a round of dough.
  1. 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.)
Buttermilk biscuits on a baking rack.
  1. 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.
Ground sausage being cooked in a black skillet.
  1. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
Sausage gravy being cooked in a black skillet.
  1. Slowly stir in milk and simmer until gravy has thickened, about 5 to 7 minutes. Season with salt to taste (I like 1 teaspoon).  
Sausage gravy being cooked in a black skillet.
  1. Serve over split biscuits.
A skillet with biscuits and gravy in it.

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.

Recipe FAQs

Why are my biscuits falling flat?

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.

What other styles of biscuits should I try next?

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.

How can I add color to this dish?

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…

15 minutes
View Recipe

Bonus brunch recipes

Biscuits and gravy in a small black skillet.

Biscuits and Gravy

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?
5 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 servings, 1 biscuit + ½ cup gravy each
Course Breakfast, Main Course
Cuisine American
Calories 624

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

  1. Baking powder and baking soda: My homemade biscuit recipe calls for both baking powder and baking soda to yield the fluffiest, loftiest results.
  2. 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.
  3. 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.
  4. Yield: This recipe makes 8 biscuits and 5 cups gravy, enough for 8 generous servings (with a heaping ½ cup gravy each).
  5. 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.
  6. Freezer: While you can freeze raw biscuits successfully, the gravy is best made to order, the day you need it.

Nutrition

Serving: 1biscuit + ½ cup gravyCalories: 624kcalCarbohydrates: 49gProtein: 19gFat: 39gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 87mgSodium: 974mgPotassium: 416mgFiber: 2gSugar: 10gVitamin A: 653IUVitamin C: 1mgCalcium: 289mgIron: 3mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. 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 50Β°. Great recipe!5 stars

    1. 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

  2. I don’t have fennel or sage. Can I use anything else more pantry friendly or leave it out altogether?

    1. Hi Amanda, you may want to try some fresh rosemary, dried thyme, or you can leave it out all together. Hope this helps! – Meggan

  3. Now you’re talkin’. Genuine comfort Β food at its finest!! Throw in some chicken and you got you Β dinner and a blues song….. Chicken n Gravy n Biscuits…. I could eat ’em all night long….. Β XO5 stars