Talk about the ultimate in breakfast comfort food.
This classic Southern breakfast dish will truly put you on the culinary map when you make it for friends and family. Make the biscuits from scratch and then whip up a batch of this sausage gravy, and you will have one of the most delicious plates of food you ever created.
How To Make Southern Biscuits and Gravy
This iconic dish is actually much easier than you might think.
More on this in a bit, but honestly, what put these in a league all of their own is the homemade biscuits. But the gravy has to be perfect, too.
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The Ingredients You Will Need
There are just a handful of ingredients that are required to make this dish from scratch.
Here’s What You’ll Need
For the Southern Biscuits:
Unsalted butter – Frozen, grated with a box cutter, plus extra for brushing the tops of the biscuits
Flour – Lily Self-Rising is authentic and so good!
Buttermilk – Cold
For the Gravy:
Breakfast Sausage – Cooked and set aside, we usually use about 2/3 of a package (save the extra for other use)
Grease – Saved bacon is perfect. Butter can also be used.
Flour – All-purpose
Milk – Whole
Cream – Heavy, or half and half
Seasonings – Salt, pepper, and adobo
EXPERT TIP: The recipe for the biscuits will yield 7 to 9 biscuits (depending on how big you make them). The recipe can easily be doubled to make more biscuits. You want decent-sized biscuits for the gravy. Don’t roll the dough out too thin before cutting the biscuits. 3/4 to 1-inch thick is ideal before baking. Topping them with melted butter adds an incredible taste.
Tips for Perfect Biscuits and Gravy
Make the Biscuits from Scratch – We have to admit, the gravy is so flavorful, that if you pour it over purchased biscuits, they’ll still be yummy. But when you make them from scratch, they honestly take the entire experience to another culinary level. And they can even be made the day ahead, just reheat them in the microwave!
Get the Right Gravy Consistency – Your roux (grease with flour) should resemble wet sand. Three tablespoons of each should give you a nice gravy consistency once the milk and cream is added. However, if the gravy gets too thick, simply thin it with milk. Remember, the sausage will thicken the gravy, too, once added.
Provide Options – Some folks may not care for sausage in their gravy. When serving guests, we make two batches, one with sausage and one without sausage. Be careful when adding the sausage. You probably won’t want to add a full pound of cooked sausage. We use about 10 to 12 ounces for the right gravy-to-sausage ratio.
How To Serve
Most people enjoy homemade Southern biscuits and gravy, but opinions on how to plate them (or serve them) vary greatly.
Some prefer their biscuits completely buried in the gravy. Some like a little gravy, and on the side.
We find that the best way to serve them is to let guests/family plate them up themselves. You can transfer the gravy (or gravies, if doing two versions – one with sausage and one without) to gravy boats, but we find leaving it in the skillet and providing a ladle or large spoon is best.
Other Classic Breakfast Recipes To Try
Biscuits and gravy are always a hit when served to hungry family and friends. But here are a few more that are sure to get rave reviews, too:
Steak and Eggs with Roasted Cherry Tomatoes
Ricotta and Lemon Pancakes with Vanilla Sauce
Grandma’s Homemade Kolaches
Best-Ever Skillet Breakfast
Egg Scramble with Fontina, Basil and Tomatoes
Grandma’s Homemade Cinnamon Rolls
Authentic Huevos Rancheros
Stuffed Savory Crepes
In the meantime, isn’t this plate of deliciousness calling your name?
We honestly have family members who request this dish on a regular basis.
This is a popular dish in the Southern states of the United States, but over the years, it has become a staple at breakfast and brunch establishments all over North America.
Once you take your first bite, especially when everything is made from scratch, you will be a believer. This truly is epic.
Ready to make the ultimate breakfast comfort dish that folks will be raving about for weeks to come? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Southern Biscuits and Sausage Gravy
- 6 Southern biscuits Click link for recipe
- 16 oz breakfast sausage
- 3 tbsp bacon grease or vegetable oil, or butter
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- ½ tsp Kosher salt
- ½ tsp adobo seasoning
- 1 tsp freshly ground black pepper or more, to taste
- Make a batch of Southern Biscuits (click for complete recipe).6 Southern biscuits
- In a large skillet, cook the sausage. Transfer to a heatproof bowl and set aside. Wipe out the skillet.16 oz breakfast sausage
- Add the grease (or butter) to the skillet over medium heat. Once hot, stir in the flour and cook for 1 to 2 minutes, stirring often.3 tbsp bacon grease, 3 tbsp all-purpose flour
- Whisk in the milk and the cream, whisking continuously until no lumps appear. Stir with a wooden spoon until starting to thicken, about 4 to 6 minutes.1 cup whole milk, 1 cup heavy cream
- Add the salt, seasoning, and pepper, and then the cooked sausage (See NOTES).½ tsp Kosher salt, ½ tsp adobo seasoning, 1 tsp freshly ground black pepper
- Taste and add more salt, if desired.
- Pour the sausage gravy over the warm biscuits and serve at once.
POST UPDATE: This recipe was originally published in July 2018, but was updated with improved tweaks to the recipe with new tips and photography, and a fabulous new video in March 2023!
Do you have a recipe for making your own breakfast sausage? I live in New Zealand now and there isn’t a similar equivalent here. I would like to make my own so I can make biscuits and gravy like when I was a kid. Any suggestions please? Thank you!
Here’s a link to our recipe for breakfast sausage. You can leave the maple and nutmeg out, if you prefer. Obviously, that would add a little sweetness, which is nice. But probably for biscuits and gravy, you want just the savory flavor profile. Hope this helps and please let us know if you make it. Your NZ friends will be so impressed!!!! Here’s the recipe:
This recipe looks amazing! I love that you added adobo seasoning. Would it be wise to use the grease of the sausage to make the roux? I’ve never stored bacon grease, so I wouldn’t have that available.
Hi Monica! So sorry for the delayed response. You can certainly use the grease from the sausage, but there’s usually not enough…you can easily add butter for the fat to make the roux if you don’t have bacon grease. That will work just fine. Let us know how it turns out!! Best, Kris & Wesley
Everything looks great
I will be making a bunch oh your recipes
Especially the crabmeat au gratin
It has long been my favorite but never could find a good recipe
So sorry for the delayed response, Jo! But thank you so much!! We are so very happy you found us and we found you!! Please stay in touch and we think you’ll enjoy the crab au gratin! It’s pretty yummy!! All the best, Kris & Wesley
Yummy! If you ever come out with a cook book let me know!
I plan on doing an e-cookbook in 2015. Keep you eyes peeled!