Southern living biscuits and gravy

Oh my goodness, y'all! I can't tell you how thrilled I am to share this southern living biscuits and gravy recipe that's been making our Sunday mornings extra special lately! There's something almost magical about breaking open a warm, flaky buttermilk biscuit and watching it soak up that peppery, creamy sausage gravy. This isn't just breakfast - it's a Southern tradition that demands you slow down, savor each bite, and maybe even slip into a food coma afterward (totally worth it, by the way!).

I first tried making biscuits and gravy when Emily was about 6 years old. She had stayed over at her friend's house and came home raving about this "amazing breakfast with puffy bread and meat sauce" (kids, right?). After figuring out what she was talking about, I decided to try making it myself, and oh my goodness - we've been hooked ever since!

This recipe combines my foolproof buttermilk biscuits with a rich, flavorful sausage gravy that has just the right balance of savory, sweet, and spicy notes. It's pure Southern comfort in every bite, and I promise it's much easier to make than you might think!

why you'll love this recipe

There's a reason why biscuits and gravy has stood the test of time as a beloved Southern breakfast staple:

• Ready in just 30 minutes from start to finish - perfect for weekend mornings!
• Uses simple ingredients you probably already have in your pantry and fridge
• The gravy has incredible depth of flavor from shallots, garlic, fresh thyme, and a touch of maple
• Make-ahead friendly - both the biscuits and gravy can be prepared in advance
• Perfectly creamy texture that clings to the biscuits in the most delicious way
• Customizable heat level - add more red pepper flakes if you like it spicy!
• Great for feeding a crowd - this recipe easily scales up for family gatherings
• Pure comfort food that will have everyone asking for seconds

ingredients for southern biscuits and gravy

For the homemade buttermilk biscuits:

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup cold buttermilk
• 2 tablespoons melted butter (for brushing)

For the sausage gravy:

• 2 tablespoons unsalted butter
• 1 lb ground pork sausage
• 1 small shallot, finely chopped
• 3 cloves of garlic, finely chopped or pressed
• 6 sprigs fresh thyme, de-stemmed
• 2 tablespoons all-purpose flour
• 2 ½ cups half and half (or whole milk), plus more as needed
• 2 teaspoons pure maple syrup
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Creole Cajun Seasoning (homemade or store-bought)
• ¼ teaspoon ground nutmeg
• ¼ teaspoon red pepper flakes (optional)
• Freshly ground black pepper, to taste

instructions for southern biscuits and gravy

First, let's make those fluffy buttermilk biscuits:

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the cold cubed butter and use a pastry cutter (or your fingers) to work it into the flour until you have pea-sized pieces. This is key for flaky biscuits! (I've found that using cold butter straight from the fridge works best - sometimes I even pop it in the freezer for 10 minutes before using it!)
4. Pour in the cold buttermilk and stir just until the dough comes together. Be careful not to overmix or your biscuits will be tough.
5. Turn the dough out onto a floured surface and pat it into a rectangle about 1-inch thick. Fold the dough in thirds (like a letter), then rotate it 90 degrees and pat it out again. Repeat this folding process once more - this creates those gorgeous flaky layers!
6. Pat the dough to about ¾-inch thickness and use a 2.5-inch biscuit cutter to cut out rounds. Place them on the prepared baking sheet with the sides touching (this helps them rise higher!).
7. Brush the tops with melted butter and bake for 12-15 minutes until golden brown.

While the biscuits are baking, make the sausage gravy:

1. Heat the butter in a large, deep skillet over medium-high heat. Once the butter sizzles, add in the ground pork. Use a wooden utensil to break the sausage apart and cook until mostly browned and cooked through, about 5-7 minutes. Then reduce heat to medium.
2. Add the shallot, garlic, and thyme into the pan and continue sautéing along with the sausage until tender and fragrant, about 2-3 minutes. Sprinkle the flour over the meat mixture and stir well to fully incorporate. Continue cooking for another 1-2 minutes to cook out the raw flour taste.
3. With one hand, slowly pour the half and half into the skillet while stirring the mixture with a wooden utensil using your other hand - scraping up any bits on the bottom. Then add the maple syrup, Worcestershire, Creole Cajun seasoning, nutmeg, red pepper flakes (if using), and black pepper - stirring everything well to fully combine.
4. Lower the heat to low and simmer the gravy, stirring every so often until the gravy has thickened some, about 2-3 minutes. Give the sausage gravy a taste test and add more Creole Cajun seasoning (or other desired seasonings) to preference. Note: gravy may thicken as it simmers, feel free to adjust by adding a splash more half and half (or milk) to thin out gravy to desired consistency while simmering.
5. Serve gravy hot over warm buttermilk biscuits. Enjoy!

storage and reheating

• Gravy: The sausage gravy can be stored in an airtight container in the refrigerator for 2-3 days. When reheating, add a splash of half and half or milk to thin it out as needed.
• Biscuits: Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F oven for 5-7 minutes until warmed through, or split and toast them.
• Make-ahead option: You can make both the biscuits and gravy up to 2 days in advance. Store separately in the refrigerator and reheat when ready to serve.
• Freezing: While the biscuits freeze beautifully (for up to 3 months, wrapped tightly), I don't recommend freezing the gravy as the texture changes upon thawing. If you must freeze the gravy, let it cool completely before transferring to a freezer container. Thaw overnight in the refrigerator and reheat gently, adding milk to adjust the consistency.

variations and tips for southern biscuits and gravy

Have you ever wondered why restaurant biscuits and gravy always taste so amazing? I've spent years perfecting this recipe, and here are my best tips for making it restaurant-quality at home:

• Want extra-fluffy biscuits? Try replacing ¼ cup of the all-purpose flour with cake flour for a more tender result.
• For a spicier gravy, double the red pepper flakes or add a few dashes of hot sauce to taste.
• Herb lovers can add a tablespoon of chopped fresh sage to the sausage while it's cooking - this pairs beautifully with pork!
• Vegetarian option: Substitute the pork sausage with plant-based sausage or crumbled tempeh seasoned with sage, thyme, and a touch of maple syrup.
• Prefer a chunkier gravy? Use ground breakfast sausage with a coarser grind, or hand-crumble bulk sausage.
• For even more flavor, add ¼ cup of grated sharp cheddar cheese to the gravy just before serving.
• Serving for a special brunch? Top each serving with a fried egg for the ultimate breakfast experience.
• The key to perfect biscuits is handling the dough as little as possible and keeping all ingredients COLD until baking.

frequently asked questions about southern biscuits and gravy

Recipes you may like

• Buttermilk Pancake Mix Recipe - Make your own pancake mix for quick breakfasts any day of the week.
• Homemade Waffle Cookies with Maple Glaze - The perfect sweet treat to serve after a hearty biscuits and gravy breakfast.

conclusion

This southern living biscuits and gravy recipe is pure comfort in a bowl - tender, flaky biscuits smothered in rich, savory sausage gravy. It's the kind of breakfast that creates memories and brings everyone to the table with eager anticipation.

What I love most about this dish is how it transforms simple ingredients into something truly special. There's something magical about the way the creamy gravy soaks into those warm biscuits, creating the perfect bite every time.

Whether you're cooking for a special weekend breakfast, hosting a brunch, or just craving some serious comfort food, this recipe delivers every time. Give it a try this weekend - I promise your family will be asking for it again and again!

Don't forget to save this recipe to Pinterest for later! And if you make it, I'd love to hear how it turned out in the comments below.

Sarah