This biscuits and gravy recipe has long been a beloved breakfast staple in my house—and it’s no surprise why! Tender, flaky, melt-in-your-mouth homemade biscuits are smothered in a rich, creamy sausage gravy packed with savory flavor. It’s the kind of comfort food breakfast that fills both your belly and your heart. If you’ve been craving a true southern biscuits and gravy recipe, this one is simple, satisfying, and totally foolproof with our helpful tips!
This southern biscuits and gravy recipe is near and dear to my heart. My father-in-law was famous for making it on his visits—it was the first thing he’d cook when he arrived. His mom, who grew up in Kentucky, passed down her technique, and that’s where this family tradition started. And let me tell you—when we go out for breakfast, my husband always orders biscuits and gravy. So I knew I had to come up with a recipe that brought all that nostalgia right into our kitchen.
The result is something truly special: a spicy biscuits and gravy recipe that hits all the right notes. It’s creamy and rich, with just the right amount of heat from the sausage or added hot sauce. And the biscuits? Quick, fluffy, and full of buttery layers. Whether you’re serving it on a lazy weekend morning or making it for a crowd at brunch, this dish is one that brings everyone to the table.
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Why We Love This Southern Biscuits and Gravy Recipe
- It’s almost too easy to make!
Our biscuits and gravy recipe features a fail-proof, 3 ingredient biscuit recipe that’s just as easy as popping open a can—except way tastier! Once you try making this from scratch, you’ll never go back. - It’s the ultimate comfort food
This spicy biscuits and gravy recipe hits every comfort-food craving. The sausage gravy is hearty and savory, and the biscuits are soft, fluffy, and perfect for soaking up every drop of that creamy goodness. - It’s homemade but totally fast!
No need for canned biscuits or complicated prep. You can have homemade biscuits and gravy on the table in under 30 minutes, making this a breakfast you’ll want to repeat again and again.
Ingredient Notes and Substitutions
- Breakfast sausage: you can use the hot or mild flavor, or even turkey breakfast sausage if that’s what you have.
- Milk: we usually use 2% milk, but you can also use whole milk for extra creamy gravy.
- All-purpose flour: this is the best option, but you can also use a cup of self-rising flour.
- Self-rising flour: if you don’t have one available, check out our guide on how to make self rising flour out of all purpose flour.
- Heavy cream: this is a must for rich and extra delicious sausage gravy. Don’t substitute with anything else.
Recipe Variations
- Spicy: use hot breakfast sausage for the best spicy gravy.
- Herb: Add freshly minced herbs to the biscuits dough for a tasty biscuit.
- Turkey sausage biscuits and gravy: Substitute ground turkey or turkey sausage for the pork sausage. Add 1 tsp fennel seed and 1 tsp of sage to give it that traditional sausage taste.
- Hamburger: Substitute ground beef for the pork sausage. Add 1 tsp fennel seed and 1 tsp of sage, along with a little beef bouillon for flavor.
- Meatless: Use your favorite plant-based ground protein substitute instead of traditional sausage.
- Biscuits and gravy casserole: If you’re feeding a crowd try making this recipe as a large casserole. Prepare the sausage gravy in a cast iron skillet (or an oven-safe skillet) per the recipe instructions. Make the biscuits. Then place the raw biscuits right on top of the sausage gravy and bake as usual.
Equipment Used in this Recipe
- Baking sheet
- Skillet
- Biscuit cutter
How to Make Spicy Biscuits and Gravy Recipe
This recipe is so simple, you can actually work on multiple components at once. I suggest getting the sausage cooking on the stove, then make the biscuits while the meat browns.
From start to finish you only need 30 minutes to prepare this dish from scratch. Just follow these easy steps:
- Preheat the oven to 475 degrees Fahrenheit. Add sausage to a large skillet pan over medium heat. Break up the meat as it cooks so the sausage becomes evenly browned. Meanwhile, make the biscuits.
- Add flour and salt to a medium bowl. Pour in cold cream and stir with a wooden spoon for 30 seconds, until mixture is combined.
- Tip the dough out onto a lightly floured surface. Pat into a long rectangle, fold the dough over into thirds, and pat out again. Repeat three more times, rotating the dough 1/4 turn after each folding.
- Use a 3″ cutter to cut out the biscuits. Press straight down without twisting or turning the cutter. That’s how you get those perfect flaky layers. Refold and reshape the dough as needed so you cut out 9-12 biscuits.
- Place them on a baking sheet, about 2″ apart. Bake for 12 minutes while you make the brown gravy.
- Sprinkle 1/3 cup of flour over the browned sausage. Mix to combine, and cook for a minute or so. Slowly add the milk, a bit at a time, as you continue to stir. Then add Worcestershire sauce and stir until the desired consistency. If it seems too thick, add another splash of milk and stir again.
- Transfer them to a cooling rack and remove the gravy from the stove.
🎯 TFN Pro Tip
When making gravy, let the flour cook in the sausage drippings for at least 1–2 minutes before adding the milk. This helps eliminate the raw flour taste and gives your gravy that rich, classic flavor!
Serving Suggestions
When you’re ready to serve this biscuits and gravy recipe, split a warm biscuit open and place it face-up on the plate. Then generously ladle sausage gravy over the top until it’s completely covered. Finish with a pinch of salt, ground black pepper, and a sprinkle of fresh chopped parsley. Want a kick? Keep a bottle of your favorite hot sauce nearby.
This hearty breakfast is best served hot, right out of the pan, with a pat of butter melting into each biscuit before the gravy goes on. Pair it with a glass of orange juice, a hot cup of coffee, or a side of scrambled eggs or fresh fruit to round out the meal. It’s an easy way to bring a touch of Southern hospitality to your breakfast table!
Recipe FAQs
You can use all-purpose flour in place of self-rising flour, with these additions:
2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt. Mix well.
Certainly! Use my easy Bisquick drop biscuits recipe to make it a Bisquick biscuits and gravy recipe.
These thick and tender biscuits and rich gravy pair well with egg dishes, like fluffy scrambled eggs or this easy frittata recipe. Lighten breakfast up a bit and serve with fresh fruit on the side. See more breakfast ideas below!
If kept stored separately yes, sausage gravy and biscuits keep well. Store them in a sealed bag and keep them on the countertop in room temperature for up to 3 days. The gravy should be cooled first, then transferred to a sealed container, and kept in the refrigerator for 3-4 days. Reheat them in the microwave for a few seconds. Reheat the gravy on the stovetop, and add a splash of milk then whisk if needed to thin it out a bit.
Store the biscuits in a sealed bag and keep them on the countertop for up to 3 days.
The gravy should be cooled first, then transferred to a sealed container, and kept in the fridge for 3-4 days.
Reheat them in the microwave for a few seconds. Reheat the gravy on the stovetop, and add a splash of milk if needed to thin it out a bit.
Love Biscuit Recipes? Try These…
If you tried this biscuits and sausage gravy recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Biscuits and Gravy Recipe
Equipment
- Baking Sheet
- skillet
- Biscuit cutter
Ingredients
- 1 pound breakfast sausage, hot or mild (see notes for substitutions)
- ⅓ cup all-purpose flour (can use self-rising flour)
- 3 ½ cups milk (whole or 2%)
- 1 tablespoon Worcestershire sauce
- 2 cups self-rising flour (see notes for all-purpose flour)
- 1 ½ cups heavy cream (don't substitute milk, heavy cream is a must!)
- ½ teaspoon sea salt
Instructions
- Preheat oven to 475 degrees. Add sausage to skillet, breaking it up with a fork or hamburger masher. Brown the sausage meat over medium heat until it is no longer pink. Prepare biscuits while the meat is browning.
- Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed (about 30 seconds).
- Empty bowl with dough onto a lightly floured counter and scrape out any remaining dough or flour from the bowl. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
- Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat the process.
- Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Finish sausage gravy while the biscuits are baking.
- Sprinkle 1/3 cup of flour evenly over the top of browned sausage. Stir to mix flour and sausage together and cook for 1 minute. Slowly add milk, a little at a time, stirring constantly. Add Worcestershire sauce, and continue stirring until sausage gravy is thick and creamy. If milk gravy gets too thick, add up to 1/2 cup of milk a little at a time.
- Biscuits are ready when they are golden on top. Let biscuits cool for 5 minutes. When ready to serve, cut a biscuit open and place it open-faced on a plate. Spoon on a generous helping of sausage gravy so that the biscuit is entirely coated. Serve warm.
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Toni says
I love how comforting this is! It is so easy to make, too! Really perfect!
Mahy says
Such an easy recipe, but so delicious! I remember making something similar a couple of weeks ago but super keen to try your take on it. Yum!
DK says
Yes! I have been looking for an amazing biscuits and sausage gravy recipe and I’ve finally found it! This recipe rocks, it is the perfect balance of creamy and savory – my family and I just can’t get enough of it!
Shelby says
Love this creamy savory breakfast (or brunch) and all the variations, too!
MacKenzie says
Just added all these ingredients to my grocery pick up for tomorrow. I can’t wait to make it