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
4.94 from 31 votes↑ Click stars to rate now!
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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



  • 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!
4.94 from 31 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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About the author

Samantha is the creator behind the dessert blog “Sugar Spun Run”, a website she began as an excuse to appease her insatiable sweet tooth. Here she shares original, from-scratch desserts, usually of the chocolate variety. If she’s not in her kitchen (more likely than not coated in a fine dusting of powdered sugar), you’ll probably find her hanging out with her husband and their two dogs, Penny and (Princess) Leia.
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Recipe Rating


  1. This was super quick and easy to make, and the biscuits were AMAZING! I used turkey/sage sausage because I don’t eat pork, which was my main motivation to try this recipe… because everyone restaurant serves it with pork, and I have always wondered what it tasted like! It’s delicious! Thanks!5 stars

  2. Excellent. The biscuits rose nicely. I was short on milk so I used powdered buttermilk for the biscuits. For the gravy, I used 1 cup whole milk, 1/2 cup almond ilk and 3/4 cup half-and-half. I would add more almond milk next time, my gravy was a bit thick, but that was my fault.5 stars

  3. I would like to try this recipe. Wondering about the kind of sausage to use. Jimmy dean sausage that comes in a roll? Or should I be looking for something else in the meat dept?

    1. The stuff in the role is just fine but you can also get fresh sausage from your meat counter if they actually have a butcher fresh is always best

  4. I have never even eaten biscuits & gravy since I am lactose intolerant but I made this recipe for my husband using lactose free whole milk (for me lol) and it was delicious! Very happy hubby!! He has ordered this at restaurants many times but he said this tasted just like his grandma used to make (and she wouldn’t share her secrets before she passed). I will definitely be making it again. Thank you for sharing and for the detailed instructions for us newbies! :)5 stars

  5. There is a restaurant that I’ve been dying to go to for biscuits and gravy and then I realized I could just make this. I found this recipe and I made it 2 days ago and it was so delicious! I did use 2% milk because that’s what we had on hand. I also froze the butter overnight and used the box grater. The best thing is that it was super easy, my boyfriend kept bringing up how good it was over the weekend. Great recipe for better price than the restaurant <35 stars

  6. i am a brit and my american friends kept telling me i had to try their traditional biscuits and gravy so i looked about and found this site. the biscuits turned out amazing, just pulled apart, tasted so buttery and were so flaky. i just love them.

    though i think our sausages must be different, because there was not much fat from them and it really added no flavour, even though i made sure to use the sage ones, the gravy came out more like a plain thin bread sauce than a gravy. is this how it should be, or should i add more fat? can i use butter or maybe lard? or is it better to use cheap sausages? honestly i know i messed up as no one could rave over something so bland, or is it the mixture together that makes it good? the sausages did help but the bland sauce made them taste more bland than usual. please help a struggling brit who is just trying to understand your cuisine, and where i went wrong.4 stars

    1. Madz, British sausage is different from American sausage absolutely. (It has a consistency more like ground beef). With that in mind, you might want to try this recipe again and add a little bacon grease to the gravy for added flavor. I hope this helps.

    2. As a fellow Brit, I used sausagemeat purchased from Sainsburys – I was advised to do so from a friend who no lives in the UK with her American husband.5 stars

    3. Get some pork dripping and fry your sausage meat in that, it’ll add e extra fats and flavour that the roux needs. Or, since I came up short in the ammount of sausage I needed, you could do as I did and finely chop some good fatty bacon and add that in there.

      I’m British too and have only read about biscuits and gravy. Tried this recipe for my first attempt and will never use any other my whole family (including the picky 3 year old) absolutely raved about it.

  7. Wow this recipe is the bomb, I’ve tried many biscuit recipes and this one is a keeper. Thank you for sharing. Frank at 66 years old and still baking. :)

  8. I accidentally put a half cup of flour in while trying to make this from memory. It came out super thick, and still absolutely wonderful! Reminds me of the biscuits and gravy we had when I was in the Army. That stuff would stick to your insides all day, and keep you feeling warm and fuzzy, despite running around in nearly freezing temperatures .

  9. Great recipe.
    DO NOT substitute with brown sugar/honey/maple flavors sausages. Ur meal will taste like candy

  10. I had never made biscuits and gravy before, and this recipe was easy to follow, easy to make, and they turned out just as I had hoped. They are delicious!5 stars

  11. I only made the gravy, but it turned out delicious!!! Thanks so much for sharing your recipe :).5 stars

  12. First time making biscuits ever and I absolutely fell in love with the recipe. Thank you so much for going into detail and explaining how to make the biscuits. They are so fluffy and good. Will definitely be making more.5 stars

  13. My teenage son used this recipe to make his dear old dad his favorite recipe on Father’s day. It turned out beautifully. One tiny tip: Freeze your butter and use a box grader to grade the butter. Makes combining super easy.5 stars

  14. I just want to thank you for all of your wonderful recipes. I love that I’m able to go to your website and look for whatever I need to make, and know that it will be a recipe that’s easy and delicious. Thank you from the bottom of my heart♡5 stars

  15. This was good, but substituting Turkey Sausage did not do anyone any good. Next time I’ll use the good stuff! :D4 stars