Name: Fluffy Southern Biscuits Smothered in Creamy Sausage Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 6 tablespoons cold unsalted butter, cubed; 3/4 cup cold buttermilk (plus extra for brushing); 1 pound breakfast sausage (pork or plant-based); 1/4 cup all-purpose flour; 3 cups whole milk; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon freshly cracked black pepper (or to taste); Salt to taste

Fluffy Southern Biscuits Smothered in Creamy Sausage Gravy a true Southern staple, this dish brings warm, flaky buttermilk biscuits together with a peppery, creamy sausage gravy for the kind of breakfast that sticks with me—in the best way. It’s hearty, satisfying, and tastes like something straight from Grandma’s kitchen. Whether I’m making this for a cozy weekend brunch or a quick comfort meal, it never fails to impress.

Why You’ll Love This Recipe

I love how this recipe takes simple, pantry-friendly ingredients and turns them into something special. The biscuits are fluffy and golden, thanks to cold butter and buttermilk, and the gravy is packed with flavor from seasoned sausage and just the right amount of spice. It’s all done in under an hour, making it perfect when I want something hearty without spending the whole morning in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

6 tablespoons cold unsalted butter, cubed

3/4 cup cold buttermilk (plus extra for brushing)

For the Sausage Gravy:

1 pound breakfast sausage (pork or plant-based)

1/4 cup all-purpose flour

3 cups whole milk

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon freshly cracked black pepper (or to taste)

Salt to taste

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

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

I cut in the cold butter using a pastry cutter or my fingertips until the mixture resembles coarse crumbs.

Then I pour in the cold buttermilk and stir just until a shaggy dough forms—overmixing is a no-go here.

On a lightly floured surface, I pat the dough into a rectangle, fold it in thirds, and repeat that process twice to build flaky layers.

I pat the dough to about 1-inch thickness, then cut out rounds with a biscuit cutter. I place the biscuits close together on the baking sheet.

Next I brush the tops with buttermilk and bake them for 12 to 15 minutes, or until golden brown.

While the biscuits bake, I brown the sausage in a large skillet over medium heat, breaking it apart as it cooks.

Once cooked through, I sprinkle the flour over the sausage and stir for 1–2 minutes to cook off the raw flour taste.

Gradually, I whisk in the milk and continue stirring until the gravy thickens, which usually takes about 5–7 minutes.

I season the gravy with garlic powder, onion powder, black pepper, and salt to taste, then let it simmer for 2 more minutes.

I split the hot biscuits and serve them smothered in generous spoonfuls of sausage gravy.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 410 kcal per serving

Variations

Vegetarian Option: I use a plant-based breakfast sausage instead of pork—it still gives a rich, savory gravy without the meat.

Spicy Twist: I like to add a pinch of cayenne or red pepper flakes for an extra kick.

Cheesy Biscuits: I mix in 1/2 cup of shredded cheddar into the biscuit dough for a cheesy surprise.

Herbed Gravy: I stir in a little fresh thyme or rosemary for added depth.

Storage/Reheating

I store leftover biscuits and gravy separately in airtight containers in the fridge. The biscuits keep well for up to 3 days, and the gravy for about 4 days.
To reheat, I warm the biscuits in the oven at 350°F for about 5–7 minutes so they stay crisp. For the gravy, I reheat it gently on the stovetop or in the microwave, adding a splash of milk to loosen it up if it thickens too much.

Related Recipes:

Smothered Chicken and Rice

FAQs

How do I make sure my biscuits come out fluffy?

I always use cold butter and cold buttermilk and avoid overmixing the dough. Those steps help create steam and layers, which lead to fluffy biscuits.

Can I make the biscuits ahead of time?

Yes, I often prepare and cut the biscuit dough ahead of time, then freeze the rounds. I bake them straight from the freezer—just add a few extra minutes to the baking time.

What kind of sausage works best for the gravy?

I prefer breakfast sausage, either pork or a good plant-based version. It has the right seasoning and fat content for a flavorful gravy.

Can I use low-fat milk instead of whole milk?

I can, but I find whole milk makes a richer, creamier gravy. If I use a lower-fat option, I may need to cook it a bit longer to get the same thickness.

How do I keep the gravy from getting lumpy?

I always sprinkle the flour evenly over the cooked sausage and stir well before adding the milk. Then I whisk constantly as the milk goes in to keep it smooth.

Conclusion

This Southern biscuits and gravy recipe is everything I want in a comforting breakfast: flaky, buttery biscuits and a creamy, peppery sausage gravy that hits all the right notes. Whether I’m feeding family, hosting brunch, or just craving a warm, satisfying plate of comfort food, this dish always delivers.

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