Easy Sausage Gravy and Biscuits: A Southern Comfort Classic

Sausage gravy and biscuits. The very words evoke feelings of warmth, comfort, and a hearty, satisfying meal. This quintessential Southern dish is a breakfast (or brunch, or even dinner!) staple, and for good reason. It’s creamy, savory, and incredibly delicious. While some might think it’s a complicated dish, this recipe proves that making perfect sausage gravy and biscuits at home is easier than you think.

This isn’t just a recipe; it’s a step-by-step guide designed to help even the most novice cook achieve breakfast glory. We’ll break down each element, from choosing the right sausage to achieving the perfect gravy consistency. So, roll up your sleeves, preheat your oven, and get ready to indulge in a classic that’s sure to become a family favorite.

## Why This Recipe Works

Before we dive into the how-to, let’s discuss why this recipe is a winner:

* **Simple Ingredients:** You likely have most of these ingredients in your pantry and refrigerator already.
* **Quick and Easy:** From start to finish, you can have a plate of steaming gravy and biscuits on the table in under an hour.
* **Customizable:** We’ll provide tips and suggestions for adapting the recipe to your preferences.
* **Foolproof Instructions:** Each step is clearly explained, ensuring success even for beginner cooks.
* **Classic Flavor:** This recipe captures the authentic taste of Southern sausage gravy and biscuits.

## Ingredients You’ll Need

Let’s gather our ingredients. Here’s what you’ll need for both the biscuits and the gravy:

**For the Biscuits:**

* 2 cups all-purpose flour, plus more for dusting
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
* 3/4 cup cold buttermilk (or milk with 1 tablespoon of lemon juice or vinegar added and allowed to sit for 5 minutes)

**For the Sausage Gravy:**

* 1 pound breakfast sausage (see notes below for choosing the right sausage)
* 1/4 cup all-purpose flour
* 3 cups milk (whole milk recommended for the richest flavor, but 2% works well too)
* 1/2 teaspoon black pepper, or more to taste
* 1/4 teaspoon salt, or more to taste (remember, the sausage is already seasoned)
* Optional: Pinch of red pepper flakes for a little heat

## Ingredient Notes and Substitutions

* **Sausage:** The type of sausage you use will significantly impact the flavor of your gravy. I highly recommend using breakfast sausage (either regular or spicy). Bulk sausage works best because it crumbles easily. Avoid Italian sausage, which has a different flavor profile. If you’re watching your fat intake, you can use lean sausage, but be aware that it may require a little extra oil to prevent sticking.
* **Flour:** All-purpose flour is the standard for thickening the gravy. You can use gluten-free all-purpose flour blends, but the texture might be slightly different. Make sure to whisk it thoroughly to avoid lumps.
* **Milk:** Whole milk provides the creamiest and richest gravy. However, 2% milk is a perfectly acceptable substitute. Avoid using skim milk, as it may result in a thin gravy. For a non-dairy option, try unsweetened almond milk or oat milk, but be aware that the flavor and texture will be altered.
* **Buttermilk:** Buttermilk is crucial for tender and tangy biscuits. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk. Let it sit for 5 minutes to curdle slightly.
* **Butter:** Cold butter is essential for creating flaky biscuits. Don’t use softened or melted butter. Shortening can be used in place of butter, but the flavor will be different.

## Equipment You’ll Need

* Large skillet or Dutch oven
* Large bowl
* Baking sheet
* Biscuit cutter or sharp knife
* Whisk
* Measuring cups and spoons
* Rolling pin (optional)

## Step-by-Step Instructions

Now, let’s get cooking! We’ll start with the biscuits and then move on to the gravy.

**Part 1: Making the Biscuits**

1. **Preheat the oven:** Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. **Combine dry ingredients:** In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
3. **Cut in the butter:** Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The smaller the butter pieces, the flakier your biscuits will be. This step is crucial! Avoid overmixing.
4. **Add the buttermilk:** Gradually add the cold buttermilk to the flour mixture, mixing gently with a fork until just combined. Do not overmix. The dough should be slightly shaggy and sticky.
5. **Turn out the dough:** Lightly flour a clean surface. Turn the dough out onto the floured surface. Gently pat the dough into a 1-inch thick rectangle.
6. **Cut the biscuits:** Use a biscuit cutter or a sharp knife to cut out the biscuits. Press straight down; avoid twisting the cutter, as this can seal the edges and prevent the biscuits from rising properly. You can also just cut squares or rectangles.
7. **Re-roll scraps (optional):** Gently gather the scraps of dough and pat them back into a rectangle. Cut out more biscuits. Be aware that these biscuits will be less tender than the first batch.
8. **Arrange on baking sheet:** Place the biscuits on the prepared baking sheet, leaving about 1 inch between them. Brushing the tops of the biscuits with melted butter or milk before baking will give them a golden-brown color, but this is optional.
9. **Bake:** Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. The baking time may vary depending on your oven.

**Part 2: Making the Sausage Gravy**

1. **Brown the sausage:** Place the sausage in a large skillet or Dutch oven over medium heat. Cook, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease, leaving about 2 tablespoons in the skillet. The fat is essential for flavor and to create a roux.
2. **Add the flour:** Sprinkle the flour over the cooked sausage. Cook, stirring constantly, for 1-2 minutes, until the flour is lightly browned. This creates a roux, which will thicken the gravy.
3. **Whisk in the milk:** Gradually whisk in the milk, a little at a time, making sure to scrape up any browned bits from the bottom of the skillet. Continue whisking until the mixture is smooth and lump-free.
4. **Simmer and thicken:** Bring the gravy to a simmer over medium heat. Reduce the heat to low and simmer, stirring occasionally, for 5-10 minutes, or until the gravy has thickened to your desired consistency. The longer it simmers, the thicker it will become. Adjust the heat as needed to prevent scorching.
5. **Season to taste:** Season the gravy with salt, pepper, and red pepper flakes (if using). Taste and adjust the seasonings as needed. Remember that the sausage is already seasoned, so you may not need much salt.

**Part 3: Serving**

1. **Serve immediately:** Serve the hot biscuits immediately, split open and smothered with the sausage gravy. A sprinkle of fresh parsley or chives adds a touch of freshness.

## Tips for Perfect Sausage Gravy and Biscuits

* **Keep the butter cold:** This is the most crucial tip for flaky biscuits. Use cold butter and handle the dough as little as possible.
* **Don’t overmix the biscuit dough:** Overmixing develops the gluten in the flour, resulting in tough biscuits. Mix just until the ingredients are combined.
* **Use a hot oven:** A hot oven helps the biscuits rise quickly and create a golden-brown crust.
* **Adjust the gravy consistency:** If the gravy is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes or whisk in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
* **Season generously:** Don’t be afraid to season the gravy with salt and pepper. Taste and adjust as needed.
* **Use a whisk:** A whisk is essential for creating a smooth gravy. It helps to break up any lumps of flour.
* **Keep the gravy warm:** If you’re not serving the gravy immediately, keep it warm in a slow cooker or on the stovetop over very low heat, stirring occasionally to prevent a skin from forming.
* **Brown the sausage well:** Browning the sausage adds depth of flavor to the gravy.

## Variations and Additions

* **Cheese Biscuits:** Add 1/2 cup of shredded cheddar cheese to the dry ingredients for cheesy biscuits.
* **Herb Biscuits:** Add 1 tablespoon of chopped fresh herbs, such as rosemary, thyme, or chives, to the dry ingredients for herbed biscuits.
* **Jalapeño Cheddar Biscuits:** Add 1/4 cup of diced jalapeños and 1/2 cup of shredded cheddar cheese to the dry ingredients for a spicy twist.
* **Cream Cheese Biscuits:** Substitute 4 ounces of cold cream cheese for half of the butter in the biscuit recipe for extra tender biscuits.
* **Spicy Sausage Gravy:** Use spicy breakfast sausage and add a pinch of cayenne pepper to the gravy for extra heat.
* **Mushroom Gravy:** Sauté 8 ounces of sliced mushrooms in the skillet before browning the sausage for a mushroom gravy variation.
* **Add greens:** Stir in a handful of chopped spinach or kale to the gravy during the last few minutes of cooking for added nutrients.
* **Bacon Gravy:** Replace half of the sausage with cooked and crumbled bacon for bacon gravy.

## Serving Suggestions

Sausage gravy and biscuits are delicious on their own, but here are some other ways to enjoy them:

* **With eggs:** Serve alongside scrambled, fried, or poached eggs for a complete breakfast.
* **With grits:** A classic Southern combination! Serve the gravy over creamy grits.
* **As a topping for fried chicken:** Believe it or not, sausage gravy and biscuits make a fantastic topping for fried chicken.
* **As a side dish for dinner:** Serve the biscuits and gravy as a side dish for ham or other roasted meats.

## Storage and Reheating

* **Biscuits:** Store leftover biscuits in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave.
* **Sausage Gravy:** Store leftover sausage gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring occasionally. You may need to add a little milk to thin it out.

## Make-Ahead Tips

* **Biscuit dough:** You can make the biscuit dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap to prevent it from drying out.
* **Cook the sausage:** You can cook the sausage ahead of time and store it in the refrigerator for up to 2 days. Reheat it in the skillet before adding the flour.

## Nutritional Information (Approximate)

(Note: Nutritional information will vary based on specific ingredients and portion sizes.)

* Calories: Approximately 400-600 per serving
* Fat: 25-40g
* Saturated Fat: 15-25g
* Cholesterol: 80-120mg
* Sodium: 800-1200mg
* Carbohydrates: 30-50g
* Protein: 15-25g

## Conclusion

Sausage gravy and biscuits is a dish that brings people together. It’s perfect for a weekend brunch, a holiday gathering, or simply a comforting meal on a cold day. With this easy recipe and helpful tips, you’ll be able to create a homemade version that’s even better than what you’d find in a restaurant. So, get in the kitchen and start cooking! Your family and friends will thank you for it.

Enjoy your delicious homemade sausage gravy and biscuits! Don’t forget to share your creations and tag us on social media!