The Best Homemade Biscuits and Gravy Recipe

Recipe

I can confidently say this homemade biscuits and gravy recipe is the ultimate comfort food—flaky, buttery biscuits smothered in a rich, velvety sausage gravy that’ll have you going back for seconds (or thirds!).

The secret? A pinch of freshly cracked black pepper and perfectly browned sausage that infuses every bite with warmth and depth. It’s the kind of dish that feels like a cozy Sunday morning, no matter what day it is.

My family swears by this recipe, and after one taste, you’ll see why. Plus, it’s easier to make than you think—just a handful of pantry staples and a little love come together to create something truly irresistible.

Trust me, once you try this, it’ll become a staple in your kitchen.

Ingredients

Great biscuits and gravy start with the right ingredients—fresh, simple, and full of flavor. Here’s what you’ll need, plus a few insider tricks to make this Southern classic shine.

For the Biscuits:

• 2 cups all-purpose flour – The backbone; don’t sub with self-rising or the texture will suffer.
• 1 tbsp baking powder – Freshness matters—check the date for maximum lift.
• 1 tsp salt – Balances the richness.
• 6 tbsp cold unsalted butter – Freeze it, then grate it in for flaky layers. *Pro tip: Lard works too for extra tenderness.*
• 3/4 cup whole milk – Buttermilk is ideal for tang, but whole milk + 1 tsp vinegar mimics it perfectly.

For the Sausage Gravy:

• 1 lb breakfast sausage – Go for sage-heavy or spicy for depth. *Non-negotiable: Fresh sausage, not pre-cooked.*
• 1/4 cup all-purpose flour – Thickens the gravy; don’t skip or it’ll be soup.
• 2 1/2 cups whole milk – Half-and-half makes it luxe, but milk keeps it classic.
• 1/2 tsp black pepper – Freshly cracked is best.
• Salt to taste – Wait until the end—sausage adds saltiness.

Little Wins:

• Hot sauce or red pepper flakes – A dash wakes up the gravy.
• Fresh thyme or chives – Sprinkle on top for color and brightness.

How to Make the Best The Best Homemade Biscuits

• Preheat your oven to 450°F (232°C) to guarantee it’s hot and ready when your biscuits go in. A hot oven is vital for achieving that golden, flaky exterior.
• Combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, and 1 teaspoon of salt in a large bowl. Whisk these dry ingredients together to evenly distribute the leavening agents and avoid clumps.
• Cut 6 tablespoons of cold, unsalted butter into small cubes. Work the butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Keeping the butter cold is key to creating flaky layers as it melts in the oven.
• Make a well in the center of the flour mixture and pour in 3/4 cup of buttermilk. Stir gently just until the dough comes together. Overmixing will result in tough biscuits, so stop as soon as no dry flour remains.
• Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough in half, then pat it down again. This folding technique helps create those desirable flaky layers.
• Use a floured biscuit cutter or a sharp knife to cut out biscuits. Press straight down without twisting to guarantee even rising.
• Place the biscuits on an ungreased baking sheet, leaving about 1 inch between them. This spacing allows for even browning and prevents them from sticking together.
• Bake for 10-12 minutes or until the tops are golden brown. Keep an eye on them toward the end to prevent over-baking.
• Remove from the oven and let cool slightly on the baking sheet. Serve warm for the best texture and flavor.

Nutrition

Homemade biscuits and gravy provide a hearty and flavorful meal. Here’s a breakdown of its nutritional content per serving.

Chef Tips

To guarantee your biscuits and gravy turn out perfectly, I always recommend starting with cold butter for the biscuit dough, as it helps create that flaky texture we all love. Don’t overmix—just combine until the dough comes together.

For the gravy, cook your sausage first, then use the drippings for flavor. Keep stirring to avoid lumps, and season generously. Serve hot for the best results.

Frequently Asked Questions

Can I Freeze the Biscuits for Later Use?

Yes, I freeze biscuits all the time. I let them cool completely first, then wrap them tightly in foil or plastic. When I’m ready, I reheat them in the oven, and they taste fresh.

What Type of Sausage Works Best for the Gravy?

I’d use a good-quality breakfast sausage—regular or spicy, depending on my mood. It’s flavorful, crumbles well, and gives the gravy richness. I’ll avoid pre-seasoned or lean sausage since it doesn’t have enough fat for flavor.

How Do I Reheat Leftover Biscuits and Gravy?

I’d reheat leftover biscuits and gravy by warming the gravy in a saucepan over low heat, stirring occasionally. For biscuits, I’d wrap them in foil and pop them in the oven at 300°F until warm.

Can I Make This Recipe Gluten-Free?

Yes, I can make this recipe gluten-free. I’ll use gluten-free flour for the biscuits and gravy, and verify all other ingredients are certified gluten-free. I might need to adjust liquid ratios slightly for the best texture.

What’s the Best Side Dish to Serve With Biscuits and Gravy?

I’d pair biscuits and gravy with scrambled eggs or crispy hash browns—they balance the richness. If you want something lighter, a simple fruit salad or roasted tomatoes work too. It’s all about balancing flavors and textures.