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Buttermilk Biscuits and Sausage Gravy

Buttermilk Biscuits and Sausage Gravy have been served together in Southern kitchens for decades. It’s not fancy food, but it is tummy filling and easy to make. Fluffy homemade buttermilk biscuits are sliced and smothered in a rich creamy sausage gravy. It’s breakfast comfort food perfect for any day of the week.

Buttermilk Biscuits And Sausage Gravy

Easy Buttermilk Biscuits and Sausage Gravy Recipe

This recipe is country cooking at its finest. Alongside biscuits and gravy you’re likely to find scrambled or fried eggs and homemade jelly just in case you wanted a biscuit to grab and go. I love gravy topped with lots of black pepper for the crowning touch. It’s such a simple dish, it never occurred to me to share a “how to” here on my website but, I’m happy to do so after receiving multiple requests. So here you go, honest good eats from my kitchen to yours. How to make simple Buttermilk Biscuits and Sausage Gravy:

  • Biscuits – All purpose flour, butter or vegetable shortening, buttermilk, baking powder, baking soda and salt.
  • Milk – Whole milk or 2 % milk.
  • Meat – Mild or hot breakfast sausage using your favorite brand.
  • Gravy – All purpose flour, plain table salt or seasoned salt, black pepper and sausage drippings.
Step-by-step preparation images and ingredients for biscuits and gravy

How to Make the Best Buttermilk Biscuits and Sausage Gravy

In days gone by, when food was in short supply and breakfast was the most important meal of the day; this meal served as both inexpensive and filling before a long day of work. Biscuits and sausage gravy were served together daily in many Southern kitchens and it remains the case to this day. It’s comfort food done right.

  • Ingredients you’ll need to make homemade Southern Buttermilk Biscuits: For this recipe you’ll need all purpose flour, baking powder, salt, buttermilk, chilled butter or vegetable shortening plus cream or melted butter to brush the tops.
  • What type of sausage do I need to make sausage gravy? Pork breakfast sausage is commonly used to make sausage gravy and I used Jimmy Dean brand. This gravy recipe uses mild pork sausage but you could use spicy, maple flavored or sage sausage seasoned with sage, if that’s your preference.
  • What seasonings work best in Southern style season sausage gravy? Sausage gravy is typically made using simple seasonings primarily table salt and pepper. I’ve known some cook’s to add a bit of fresh chopped sage, a dash or two of Worcestershire sauce or hot sauce.
  • Can I make the gravy ahead of time? You certainly can make sausage gravy and chill it until you’re ready to eat. When doing so, reheat it gently in the microwave or on the stovetop adding additional milk to thin the gravy as needed until it’s heated through.
  • What can I serve with biscuits and gravy? You can serve it along with fried, scrambled or poached eggs, cooked bacon, sausage links, fried hash, country potatoes,grits, fresh fruit, hash browns and beyond.
  • Biscuits and sausage gravy can be served any time of day and isn’t only limited to breakfast. Whether you make it for brunch, lunch or breakfast for dinner, it always satisfies.
  • Store leftover Buttermilk Biscuits tightly wrapped at room temperature for up to 2 days. Store gravy in the refrigerator and reheat gently in a saucepan over medium heat adding milk as needed to thin.

More Southern Biscuits and Gravy Recipes to Make

Buttermilk Biscuits And Sausage Gravy in a bowl


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Helpful Kitchen Items:

Buttermilk Biscuits and Sausage Gravy

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast, brunch, Main Course
Cuisine: American
Keyword: buttermilk-biscuits-sausage-gravy, gravy-and-biscuits, sausage-gravy-recipe
Servings: 6 servings
Calories: 705kcal
Author: Melissa Sperka


  • Dry ingredients:
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp soda
  • 3/4 tsp salt
  • Wet ingredients:
  • 1/2 cup chilled vegetable shortening or butter
  • 3/4-1 cup cold buttermilk
  • melted butter or heavy cream to brush the tops
  • For the gravy:
  • 1 lb hot or mild country sausage
  • 1/2 cup all-purpose flour
  • 1 tsp plain or seasoned salt [more or less to your taste]
  • 1 tsp ground black pepper [more or less to your taste]
  • 4 1/2-5 cups milk


  • To make the biscuits: Preheat the oven to 450°F and line a baking sheet with parchment paper. Sift together the dry ingredients in a mixing bowl.
  • Cube the shortening or butter, then cut it into the dry ingredients. You can do this by hand with a pastry blender or with your food processor, Pulse until it becomes crumbly and resembles peas.
  • Stir in the cold buttermilk, just until the dough is thoroughly moistened. Sometimes I use 3/4 cup and sometimes as much as 1 cup of buttermilk. The dough shouldn’t be overly wet, but, slightly sticky.
  • Roll out on a lightly floured surface about 3/4 inches thick and cut into rounds. Brush off an excess flour.
  • Brush the tops with melted butter or heavy cream and bake at 450°F for 13-15 minutes until lightly golden and puffy. Yield: 8 [3] inch biscuits or 10 [2] inch biscuits
  • To make the gravy: Place the sausage in a heavy bottomed pan or cast iron skillet. Cook over medium-high heat until no pink remains. Break the sausage up with a spoon as it cooks.
  • Cook until browned.
  • Drain all but 3 Tbsp of drippings from the pan. Sprinkle the all purpose flour over the sausage. Stir until the sausage is coated continuing to cook until lightly browned. Season with the salt and black pepper.
  • Over medium-high heat begin adding the milk, stirring constantly. Add 4 cups,adding more as needed to thin to your desired texture.
  • After all of the milk has been added, bring to a simmer. Lower the heat and cook for 5 minutes, stirring occasionally.
  • Serve immediately over hot biscuits with a sprinkle of black pepper.


Serving: 1serving | Calories: 705kcal | Carbohydrates: 51g | Protein: 24g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 1424mg | Potassium: 737mg | Fiber: 2g | Sugar: 11g | Vitamin A: 936IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 4mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. I am trying to find where I go to print your recipes. I click the picture I want but the recipe doesn’t come up to PRINT. Please help.

    1. Was this your first attempt at biscuit making? Bread making take practice. They shouldn’t have come out flat unless you didn’t add the proper leavening and or rolled the dough too thin. Don’t give up keep trying!

  2. Actually, 3 Tbsp of drippings remain in the pan. You’ll only need around 3 Tbsp to make the roux for the gravy. You can discard the rest. So, drain excessive fat from the pan, leaving 3 Tbsp with the sausage. Sprinkle the flour over the sausage and drippings to make the roux to thicken the gravy. Hope this helps!

  3. You didn’t state, after reserving the 3 tablespoons of grease drippings I’m assuming you put it back in the gravy mixture after it has thickened and been seasoned salt to taste?
    Glad I found your website, thank you for the easy to make and inexpensive receipes (family friendly) all the way….keep em’ coming Melissa!

  4. I have been visiting my father in WI. We have gone out for breakfast twice and he has ordered Sausage biscuits and gravy. I am going to surprise him and make this recipe. I believe I will become his favorite daughter 🙂

  5. Just listened to Dr. Oz talking about limiting carbs. When I see delicious things like this…I pay no attention to him. Keep these wonderful recipes coming.

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