Biscuits and Gravy is a simple recipe buttery, flaky, homemade biscuits and a savory three-ingredient sausage gravy. A classic, hearty, and timeless breakfast combination and perfect served alongside a Vanilla Fruit Salad!

This is the best biscuits and gravy recipe and is shockingly simple to make. This entire breakfast can be made from scratch with ingredients you probably already have in your pantry! Read on to learn how!

Homemade Biscuits and Gravy on a white plate

Classic Biscuits and Gravy are a hearty, staple breakfast food, and while there are plenty of pre-made options available in the stores, everyone can learn how to make biscuits and gravy at home. The best part is that this sausage gravy and biscuits recipe requires no fancy or unusual ingredients. The biscuits can be made with ingredients I would bet you already have in your pantry (flour, baking powder, sugar, salt, butter, and milk) and this sausage gravy recipe needs just three ingredients!

I started with my all-time favorite easy biscuit recipe for buttery soft biscuits with plenty of flaky layers. These biscuits are so simple to make, just be sure that you don’t overwork the dough when handling it or your biscuits will come out tough.

Sure, you could pop open a tube of pre-made biscuits from the store instead of making them from scratch, but nothing really compares to homemade biscuits and gravy.

Close up of Biscuits and Gravy with ladle

Making a homemade gravy to serve with your biscuits is probably much easier than you think! You’ll need to start with a pound of pork breakfast sausage (for this recipe I use one that has been seasoned with sage).

You’ll place this in a cold (or at least room temperature — not preheated) skillet and place the sausage and skillet over medium/high heat. Cook the sausage until it is no longer pink, breaking it into crumbles as you cook.

Do not drain off any extra grease after cooking your sausage. Instead, you’ll add a quarter cup of all-purpose flour by sprinkling it evenly over the sausage. Cook these together for about a minute, turning the meat with a spatula until the flour is absorbed, and then slowly add 2 1/4 cup of milk to the pan, stirring as you add the milk.  Continue to cook the ingredients until the gravy has thickened and serve immediately over warm, fresh, biscuits. There you have it, southern biscuits and gravy!

Let’s re-cap that briefly.

Pouring gravy on biscuits

How Do You Make Biscuit Gravy From Scratch?

  • Brown the pork (do not drain)
  • Sprinkle flour evenly over pork and cook until absorbed (about 1 minute)
  • Add milk and cook until thickened.

Three ingredients and three steps. There’s really no reason to not make biscuits and gravy from scratch.

What Do You Serve With Biscuits And Gravy?

Easy biscuits and gravy are a classic breakfast food and would be best served with other hearty breakfast foods. I like to serve mine alongside my other favorites including overnight breakfast casserole and buttermilk pancakes. If you’re looking for a lighter counterpart, fresh sliced fruit or Vanilla Pudding Fruit Salad would also work nicely!


Homemade Biscuits and Gravy on a white plate
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Biscuits and Gravy

Buttery, flaky, homemade biscuits topped with a simple sausage gravy. You can also substitute store-bought biscuits.
Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings 7 servings
Author Samantha
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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter very cold
  • ¾ cup whole milk cold


  • 1 pound sage flavored pork breakfast sausage
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • teaspoon crushed red pepper optional



  • For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
  • Preheat your oven to 425°F and line a cookie sheet with nonstick parchment paper. Set aside.
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well.
  • Remove your butter from the freezer and cut it into your flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
  • Add the cold milk to the flour mixture and use a spoon to stir until just combined (don't over-mix, you don't want to overwork this dough)
  • Transfer the biscuit dough to a clean, well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
  • Once the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough (this will help give your biscuits flaky layers).
  • Use your hands to gently flatten the dough to 1" thick.
  • Press a 2 ¾" wide biscuit cutter straight down into the dough (making close cuts) and drop the biscuit onto your prepared baking sheet.
  • Repeat until you have gotten as many biscuits as possible and place less than ½" apart on baking sheet.
  • Once you have cut as many biscuits as possible out of the dough, gently re-work the dough to cut out another biscuit or two until you have at least 7 biscuits.
  • Transfer to the oven and bake on 425°F for 10-12 minutes or until tops are beginning to just turn lightly golden brown.
  • Prepare your gravy while the biscuits are baking.


  • Place sausage in a saucepan and turn heat to medium-high. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.
  • Sprinkle the ¼ cup of flour evenly over the sausage crumbles and cook a minute longer until the flour is absorbed.
  • Slowly pour the milk into your skillet, stirring as you pour. Add crushed red pepper, if using.
  • Cook, stirring, until mixture is thickened.
  • Once biscuits are finished baking, slice in half, pour gravy over biscuits, and serve!
4.95 from 38 votes

Nutrition Information

Calories: 506 | Carbohydrates: 38g | Protein: 17g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 797mg | Potassium: 521mg | Fiber: 1g | Sugar: 7g | Vitamin A: 540IU | Vitamin C: 0.5mg | Calcium: 216mg | Iron: 2.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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  1. I have been making sausage gravy for close on 50 yrs, I always use 1 lb hot sausage, 1/2 small chopped onion, brown them together. Add flour after the sausage has been browned and onion is tender. I don’t know how much flour I add but sprinkle it across the sausage until it looks it’s right. Also add paprika, pepper, poultry seasoning, then add the milk. Totally taste the gravy the entire time. By time the sausage gravy is done it will smell and taste like heaven.

  2. Hi. My name is Terry. I am located in upper Alberta. I really want to share my clam chowder recipe with you so as more could make this. It so easy and good. Not like what is in a can.

    1. Hi Laurie, I haven’t personally tried using 2% milk but other readers have used it with delicious results!

  3. Can I use buttermilk instead of milk? I bought it for a different biscuits recipe but this one looks better. Thanks