Biscuits and Sausage Gravy
Tall, flaky buttermilk biscuits split open and smothered in creamy, peppery sausage gravy. A Southern breakfast classic.
By Marisol Vance, Founder & Head of Recipe Development
Published May 17, 2025
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 6
- Level
- Medium
This is a true Southern comfort breakfast, and both halves are simpler than they look. The biscuits get their flaky layers from cold butter and a few quick letter folds, then bake tall and golden in a hot oven.
While they bake, the gravy comes together in one skillet. Brown the sausage well, sprinkle flour right into the rendered fat, and slowly whisk in milk until the sauce turns thick and velvety. Plenty of black pepper is not optional; it is what makes the gravy sing.
Split the biscuits while they are hot and ladle the gravy over generously. Add a fried egg on top for a heartier plate, or serve alongside scrambled eggs and fruit.
- Flaky folded buttermilk biscuits
- Peppery one-skillet gravy
- Southern comfort classic
Ingredients
Directions
Heat the oven to 450 degrees F and line a baking sheet with parchment.
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