A delicious plate of classic Southern biscuits and sausage gravy served for breakfast.

Classic Southern Biscuits and Sausage Gravy Breakfast Plate

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why make this recipe

This plate brings warm, soft biscuits and a rich sausage gravy to the table. It is fast, filling, and uses simple pantry items. Make it for a weekend morning or when you want a cozy, homey meal.

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introduction

Classic Southern Biscuits and Sausage Gravy is a plain and honest breakfast. It uses flour, butter, milk, and sausage. If you want more holiday morning ideas, see Christmas breakfast and brunch ideas for simple pairings and extras.

how to make Classic Southern Biscuits and Sausage Gravy Breakfast Plate

Make the biscuits first, then the gravy. Work fast with cold butter for tender biscuits. Cook the sausage well and stir in flour before adding milk so the gravy thickens smoothly.

Ingredients :

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 3/4 cup milk
  • 1 pound breakfast sausage
  • 1/4 cup all-purpose flour (for gravy)
  • 2 cups milk (for gravy)
  • Salt and pepper to taste

Directions :

  1. Preheat the oven to 450°F (230°C).
  2. In a bowl, mix flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Stir in milk until just combined.
  4. Turn dough onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds.
  5. Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
  6. In a skillet over medium heat, cook the sausage until browned.
  7. Stir in 1/4 cup flour, cook for 1 minute, then gradually whisk in 2 cups of milk.
  8. Cook until gravy thickens and season with salt and pepper.
  9. Serve biscuits topped with sausage gravy.

how to serve Classic Southern Biscuits and Sausage Gravy Breakfast Plate

Split the warm biscuits and spoon the sausage gravy over them. Serve with scrambled eggs or a simple side salad for balance. For a different touch, pair with creamy chicken and mushroom pillows as a special brunch addition.

how to store Classic Southern Biscuits and Sausage Gravy Breakfast Plate

  • Fridge: Keep biscuits and gravy separate in airtight containers for up to 3 days. Reheat gravy on the stove and biscuits in the oven or toaster.
  • Freezer: Freeze biscuits for up to 2 months. Thaw overnight in the fridge and reheat. Gravy does not freeze as well but can be frozen for up to 1 month in a tight container.

tips to make Classic Southern Biscuits and Sausage Gravy Breakfast Plate

  • Keep butter cold for flaky biscuits. Cut it into small cubes and handle the dough gently.
  • Do not overmix the biscuit dough. Stop when the dough just comes together.
  • Use whole milk in the gravy for a richer taste, and whisk well to avoid lumps.
  • For another hearty meal idea, see easy creamy chicken sausage bacon kale and noodle soup to pair on busy days.

variation (if any)

  • Cheese biscuits: Add 1/2 cup shredded cheddar to the biscuit dough.
  • Spicy gravy: Use a spicy sausage or add a dash of cayenne pepper.
  • Mushroom gravy: Cook sliced mushrooms with the sausage for a meat-and-mushroom gravy.

FAQs

Q: Can I use baking powder and baking soda together?
A: This recipe uses baking powder only. Do not add baking soda unless you change other ingredients.

Q: Can I use milk substitutes?
A: You can use unsweetened almond or oat milk, but the texture and flavor will change. Whole milk gives best results.

Q: How do I fix lumpy gravy?
A: Whisk the gravy well and cook a bit longer. If still lumpy, strain it or blend briefly with an immersion blender.

Q: Can I make the dough ahead?
A: You can mix the dough and freeze the cut biscuits on a tray, then store in a bag. Bake from frozen with a few extra minutes.

Conclusion

For a tested, full recipe and more tips on biscuits and gravy, see The BEST Biscuits and Gravy recipe – Tastes Better From Scratch.

Classic Southern Biscuits and Sausage Gravy

A warm and filling breakfast of soft biscuits topped with rich sausage gravy, perfect for cozy mornings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Biscuits
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed Keep butter cold for tender biscuits.
  • 3/4 cup milk Whole milk recommended for richer taste.
For the Gravy
  • 1 pound breakfast sausage Cook until browned.
  • 1/4 cup all-purpose flour For thickening the gravy.
  • 2 cups milk
  • Salt and pepper to taste

Method
 

Make the Biscuits
  1. Preheat the oven to 450°F (230°C).
  2. In a bowl, mix flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Stir in milk until just combined.
  4. Turn dough onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds.
  5. Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
Make the Gravy
  1. In a skillet over medium heat, cook the sausage until browned.
  2. Stir in 1/4 cup flour, cook for 1 minute, then gradually whisk in 2 cups of milk.
  3. Cook until gravy thickens and season with salt and pepper.
Serve
  1. Serve biscuits topped with sausage gravy.

Notes

For serving, split the warm biscuits and spoon the sausage gravy over them. Pair with scrambled eggs or salad. Store biscuits and gravy separate in airtight containers for up to 3 days.