Homemade Biscuits and Gravy From Scratch

A classic Southern-American breakfast made with flaky, buttery buttermilk biscuits and rich, creamy sausage gravy. This version is made completely from scratch and is perfect for a cozy weekend breakfast.

Ingredients

For the Homemade Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1¼ teaspoons salt
6 tablespoons cold unsalted butter, cut into small pieces
1 cup cold buttermilk

For the Sausage Gravy

1 pound pork breakfast sausage
2 tablespoons butter
⅓ cup all-purpose flour
2 cups whole milk
Salt, to taste
1 teaspoon freshly cracked black pepper, or more to taste
¼ teaspoon garlic powder, optional
¼ teaspoon dried sage, optional

Instructions

1. Make the Biscuits

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the cold butter. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining. Keeping the butter cold helps create flaky biscuits.

Pour in the cold buttermilk and gently mix with a spatula just until a soft, shaggy dough forms. Do not overmix.

Transfer the dough to a lightly floured surface. Gently flatten it, fold it in half, and flatten again a few times to create layers.

Roll or pat the dough to about ½-inch thickness.

Use a floured biscuit cutter to cut the biscuits. Press straight down rather than twisting the cutter, which helps the biscuits rise evenly.

Place the biscuits on the prepared baking sheet, close together for softer sides or slightly apart for crispier edges.

Bake for 12–14 minutes, or until the tops are golden brown.

2. Make the Sausage Gravy

While the biscuits are baking, heat a large skillet over medium heat.

Add the pork sausage and cook, breaking it into small pieces with a wooden spoon, until browned and completely cooked.

Add the butter and allow it to melt.

Sprinkle the flour evenly over the sausage. Stir constantly and cook for about 1–2 minutes to remove the raw flour taste.

Slowly pour in the milk while whisking or stirring constantly. Add the milk gradually to prevent lumps.

Continue cooking over medium-low heat, stirring frequently, until the gravy becomes thick and creamy, about 5–8 minutes.

Season with salt, plenty of black pepper, and optional garlic powder or sage.

If the gravy becomes too thick, add a small splash of milk and stir until it reaches your preferred consistency.

3. Assemble

Split the warm biscuits in half and place them on plates.

Generously spoon the hot sausage gravy over the biscuits.

Serve immediately while everything is warm and creamy.

Tips for Perfect Biscuits & Gravy

Keep the butter and buttermilk cold for flakier biscuits.
Don’t overwork the dough or the biscuits can become tough.
Don’t twist the biscuit cutter when cutting the dough.
For extra peppery Southern-style gravy, add more freshly cracked black pepper.
If making the gravy ahead, reheat it gently and add a little milk if it has thickened too much.

Serves: 6–8
Prep time: about 15–20 minutes
Cook time: about 25 minutes