Buttermilk Biscuits with Sausage Gravy

Few dishes say “Southern comfort” quite like Buttermilk Biscuits with Sausage Gravy. This classic combination of fluffy, buttery biscuits and creamy, peppery gravy captures the heart and soul of homestyle cooking. Each bite is rich, hearty, and deeply satisfying — the kind of breakfast that warms you from the inside out.

Whether served at a cozy diner, during a lazy weekend brunch, or on a quiet morning at home, Buttermilk Biscuits with Sausage Gravy always deliver. The biscuits rise tall and tender thanks to cold butter and tangy buttermilk, while the sausage gravy is perfectly seasoned and velvety smooth. Together, they form a meal that feels both rustic and indulgent — a hug on a plate.

What makes this dish truly special is its humble origin. It’s made from simple ingredients that most people already have in their kitchens, yet it transforms into something extraordinary. For many, Buttermilk Biscuits with Sausage Gravy bring back childhood memories of family breakfasts, holidays, or the smell of fresh biscuits baking in the oven. It’s a dish that connects generations, and once you learn how to make it, you’ll want to pass it down too.

In this guide, I, bigzazoo, will show you exactly why this recipe works, what you’ll need, and how to perfect every step — from mixing the biscuit dough to simmering the gravy until it reaches creamy perfection.

Why This Recipe Works

Buttermilk Biscuits with Sausage Gravy succeed because every element has been thoughtfully balanced to create contrast and harmony. The tender biscuits soak up the creamy gravy without falling apart, and the savory sausage infuses each bite with depth and richness. Here’s a closer look at why this timeless recipe works so beautifully:

Cold Butter Creates Flaky Layers
The secret to tall, flaky biscuits lies in the temperature of your butter. When you cut cold butter into the flour, tiny chunks remain throughout the dough. As the biscuits bake, these bits melt and release steam, creating tender, airy layers.

Buttermilk Adds Tang and Lift
Buttermilk reacts with baking soda and powder, giving your biscuits an incredible rise while adding subtle tanginess. It cuts through the richness of the butter and gravy, bringing balance to the dish.

Savory, Creamy Sausage Gravy
The gravy begins with a simple roux — sausage fat and flour cooked together — then milk is added gradually to form a luscious sauce. Freshly cracked black pepper adds a signature Southern bite that keeps you coming back for another spoonful.

Versatility
Buttermilk Biscuits with Sausage Gravy aren’t just for breakfast. They make a hearty brunch, a comforting dinner, or even a crowd-pleasing holiday morning dish.

Familiar Ingredients, Big Flavor
You don’t need fancy or expensive ingredients. Just flour, butter, buttermilk, sausage, and milk — when treated right, they create restaurant-quality flavor from your own kitchen.

Every element of this recipe works together to create comfort food at its finest. Once you master it, Buttermilk Biscuits with Sausage Gravy will become a staple in your home just as it has in countless Southern kitchens.

What You’ll Need For This Recipe

Ingredients for Buttermilk Biscuits

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar

½ cup (1 stick) unsalted butter, very cold and cut into cubes

¾ cup cold buttermilk (plus a little extra for brushing the tops)

Ingredients for Sausage Gravy

1 pound breakfast sausage (pork sausage gives the best flavor)

¼ cup all-purpose flour

3 cups whole milk, warmed

½ teaspoon salt (adjust to taste)

1 teaspoon freshly ground black pepper (or more, for a spicier bite)

Optional: a pinch of cayenne or red pepper flakes for heat

Equipment

You don’t need any special gadgets to make Buttermilk Biscuits with Sausage Gravy — just classic, reliable tools:

Large mixing bowl

Pastry cutter, two forks, or your fingertips for cutting butter

Measuring cups and spoons

Rolling pin (optional — you can pat dough by hand)

Biscuit cutter or glass

Baking sheet

Skillet (cast iron preferred for even heating)

Wooden spoon or spatula

Whisk

Oven and stovetop

With these simple tools and ingredients, you’re well on your way to making homemade Buttermilk Biscuits with Sausage Gravy that rival any Southern café.

How To Make This Recipe

Step 1: Make the Biscuits

Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. This step ensures even distribution so the biscuits rise evenly.

Cut in the Cold Butter
Add the cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter in until the mixture looks like coarse crumbs with some pea-sized bits. These little butter pockets are what make your biscuits flaky and light.

Add the Buttermilk
Pour in the cold buttermilk and stir just until the dough starts to come together. Don’t overmix — a slightly rough, shaggy dough is perfect.

Shape the Dough
Turn the dough out onto a floured surface. Gently pat it into a ¾-inch thick rectangle. Fold it in half to build layers, then pat it down again. Repeat this process twice for extra flakiness.

Cut the Biscuits
Use a biscuit cutter or a glass to cut rounds. Press straight down — twisting can seal the edges and prevent rising.

Bake
Place biscuits on a baking sheet, touching for soft sides or spaced for crisp edges. Brush with a bit of buttermilk and bake at 425°F (220°C) for 12–15 minutes, or until golden brown on top.

Now your kitchen smells heavenly — but you’re not done yet. It’s time for the creamy sausage gravy that makes Buttermilk Biscuits with Sausage Gravy unforgettable.

Step 2: Make the Sausage Gravy

Cook the Sausage
In a large skillet, cook the sausage over medium heat, breaking it into crumbles. Cook until browned and cooked through, about 5–7 minutes. Do not drain the fat — it’s essential for flavor and the base of your roux.

Make the Roux
Sprinkle the flour evenly over the cooked sausage. Stir well to coat and cook for 1–2 minutes. This cooks out the raw flour taste and thickens your gravy later.

Add the Milk
Slowly pour in the warm milk while whisking constantly to avoid lumps. Continue stirring until the mixture becomes smooth and begins to thicken.

Season and Simmer
Add salt, plenty of black pepper, and optional cayenne for heat. Simmer for about 5–7 minutes, stirring frequently, until the gravy reaches your desired consistency.

The result? A silky, peppery sausage gravy that clings beautifully to every bite of biscuit.

Step 3: Bring It All Together

Split your freshly baked biscuits in half. Spoon generous amounts of hot sausage gravy over each piece until they’re smothered in creamy goodness. Serve immediately and watch them disappear.

The buttery biscuits act like little sponges, soaking up every drop of that rich, savory gravy. This final step is where Buttermilk Biscuits with Sausage Gravy truly shine — rustic, comforting, and completely irresistible.

Tips + Tricks & More For Recipe Success

Keep Ingredients Cold:
Cold butter and cold buttermilk are the keys to tall, flaky biscuits. If your kitchen is warm, chill your flour and mixing bowl before starting.

Don’t Overmix:
Overworking the dough can make biscuits tough. Mix just until everything comes together.

Fold, Don’t Knead:
Folding the dough instead of kneading it creates beautiful layers without developing too much gluten.

Use Whole Milk for the Gravy:
Whole milk gives your gravy the ideal creamy consistency. Low-fat milk can make it thin and bland.

Add Heat if You Like:
For a Southern kick, toss in a pinch of cayenne, red pepper flakes, or even a dash of hot sauce.

Make Ahead:
You can freeze unbaked biscuits and bake straight from the freezer. The gravy also reheats well — just add a splash of milk to loosen it.

Use Quality Sausage:
Since the sausage carries most of the flavor, choose a brand you love. Breakfast sausage or country-style sausage works best.

With these tips, your Buttermilk Biscuits with Sausage Gravy will come out perfect every single time — golden, fluffy, and full of flavor.

How to Serve

Serving Buttermilk Biscuits with Sausage Gravy is all about warmth and comfort. They’re best enjoyed hot, straight from the oven, with gravy poured generously over the top.

For a classic Southern breakfast, serve them with:

Scrambled or fried eggs on the side

Crispy hash browns or home fries

A side of fresh fruit or sliced tomatoes to balance the richness

And don’t forget a cup of hot coffee — the savory gravy pairs beautifully with the slight bitterness of coffee or even sweet iced tea.

Serving Suggestions

Buttermilk Biscuits with Sausage Gravy aren’t just for breakfast! Try these fun serving ideas:

Brunch Board: Serve biscuits and gravy alongside bacon, eggs, and fresh fruit for a DIY brunch spread.

Mini Versions: Make bite-sized biscuits and top each with a spoonful of gravy for party appetizers.

Southern Dinner: Pair the dish with fried chicken or collard greens for a hearty Southern-style dinner.

Comfort Classic: Add a drizzle of honey on the biscuit before topping with gravy for a sweet-savory twist.

No matter how you serve them, Buttermilk Biscuits with Sausage Gravy always impress. They’re cozy, satisfying, and endlessly adaptable.

Time

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 4–6 people

In less than an hour, you’ll have homemade Buttermilk Biscuits with Sausage Gravy that taste like they came from a country kitchen. It’s the perfect recipe for lazy weekends, holidays, or any morning that deserves a special touch.

Final Thoughts

When it comes to comfort food, few recipes can compete with Buttermilk Biscuits with Sausage Gravy. It’s hearty, nostalgic, and deeply satisfying — proof that simple ingredients can create extraordinary results.

From the flaky, buttery biscuits to the creamy, peppery gravy, every component complements the other perfectly. It’s a dish that doesn’t just feed your stomach — it feeds your soul.

Once you’ve made Buttermilk Biscuits with Sausage Gravy from scratch, you’ll never reach for the canned biscuits or instant gravy again. It’s a recipe worth mastering, sharing, and savoring — one that will bring smiles to your table for years to come.

So next Sunday morning, roll up your sleeves, preheat your oven, and make a batch of Buttermilk Biscuits with Sausage Gravy. Because some recipes don’t just fill your plate — they create memories.