There’s something about a weekend morning that calls for a real breakfast. Not toast, not something out of a shaker bottle, something you actually cook, slowly. This old-fashioned biscuits and gravy is exactly that.

It’s simple, hearty, familiar, and the kind of breakfast you make when you want something warm and homemade. And yes, you can (and should) sip coffee while you cook it.

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Why You’ll Love This Biscuits and Gravy

Well, outside of it being rated 10/10 by my family, the sausage gravy is rich, creamy, and full of classic flavor. But if you ask me, it’s the fluffy, buttery, homemade biscuits that really make it. This is a breakfast we come back to most weekends, especially on Sundays, because it fits right into my Sunday reset. It’s one of those meals we never get tired of.

Ingredient Notes

• You can use any kind of sausage for this recipe. Regular, hot and spicy, or even sage work well.
• Make sure to cook the flour for a minute or two after adding it to the pan to remove the raw flour taste.
• I’ve found that whole milk gives this gravy the creamiest texture, but you could substitute it out for another milk variety.
• Whatever you do, don’t skip the black pepper, it’s what gives the gravy that classic flavor.
• Drop biscuits are the quickest and easiest biscuit to serve with this gravy and I love their rustic look and texture.

Step-By-Step Instructions

1. Make the biscuits. I use my easy old-fashioned drop biscuits for this recipe. You can find the full step-by-step instructions here if you want more detail.
2. In a large cast iron skillet over medium heat, cook the sausage, breaking it up as it cooks. When the sausage is about halfway browned, add the chopped onion (if you’re using it) and cook until softened and the sausage is fully cooked. Do not drain the fat.
3. Sprinkle the flour over the sausage and onion mixture and stir to coat. Cook for 1–2 minutes to remove the raw flour taste.
4. Slowly add the milk, stirring constantly to avoid lumps.
5. Simmer the gravy for 5–7 minutes until thickened.
6. Season with salt and plenty of black pepper to taste.

Recipe Tips & Notes

• Use very cold butter for the biscuits. This helps create those soft, tender centers with slightly crisp edges.
• Don’t overmix the biscuit dough. Stir just until it comes together, overworking it will make the biscuits dense.
• Scoop the biscuits evenly. Using about 4 tablespoons per biscuit keeps them baking evenly and gives you a good size for splitting.
• Let the sausage cook until it gets brown and crispy for the best flavor. It takes a while, so be patient.
• The gravy will continue to thicken as it sits.
• If the gravy gets too thick, just add some milk to loosen it back up.
• Taste and adjust the salt at the end of cooking (since sausage can vary and some are very salty).
• Don’t add the pepper too early. The bold classic gravy flavor comes from fresh pepper added at the end.
• This is best served right away while warm.

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Storage & Reheating

Store leftover biscuits and gravy separately in airtight containers in the refrigerator for 3-4 days. The gravy will thicken as it sits, which is completely normal.

Reheat the gravy in a skillet over medium-low heat or in the microwave, adding a splash of milk to loosen it as needed. Warm biscuits in the oven at 300–325°F for a few minutes or microwave briefly until heated through.

The biscuits freeze well. Just store them in a freezer-safe bag for up to 3 months and thaw at room temperature before reheating. The gravy can be frozen, but the texture may change slightly; reheat gently and whisk in milk to bring it back to the right consistency.

Old-Fashioned Biscuits and Gravy

By: Kristine Underwood

This old fashioned biscuits and gravy is made with soft, buttery drop biscuits and a rich, peppery sausage gravy. It’s a simple, satisfying breakfast that comes together quickly, perfect for weekends.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast & Brunch

Cuisine American

Servings 10 biscuits

Calories 466 kcal

Equipment

• 1 Cast iron skillet (12 inch)

Ingredients

• 2 cups flour (all-purpose, spooned and leveled)
• 1 TBS baking powder
• 2 TBS sugar
• 1/2 tsp sea salt
• 1/2 cup salted butter (cold and cubed)
• 1 1/4 cup heavy cream
• 1 tsp vanilla extract (optional for savory)

For the sausage gravy

• 1 pound ground sausage (regular, hot and spicy, or sage)
• 1/2 yellow onion (chopped, optional—omit for traditional sausage gravy)
• 1/4 cup flour (all-purpose)
• 2 cups whole milk (1/2 cup more for thinning if needed)
• 1/2 tsp sea salt (adjust to taste, depending on the sausage)
• 1 1/2 tsp black pepper (to taste)

Instructions

• Preheat oven to 425°F and line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  2 cups flour, 1 TBS baking powder, 2 TBS sugar, 1/2 tsp sea salt
• Using a pastry cutter or the back of a fork, cut in cold butter until mixture resembles coarse crumbs.
  1/2 cup salted butter
• Stir in heavy cream and vanilla (if using) just until combined.
  1 1/4 cup heavy cream, 1 tsp vanilla extract
• Scoop dough into mounds (about 4 tablespoons each) onto the baking sheet.
• Bake 12–14 minutes, until lightly golden and crispy on top.

While the biscuits are baking, make the gravy

• In a large cast iron skillet over medium heat, cook the sausage, breaking it up as it cooks.
  1 pound ground sausage
• When the sausage is about halfway browned, add the chopped onion and cook until softened through and the sausage is fully cooked.
  1/2 yellow onion
• Do not drain the fat. Sprinkle the flour over the sausage and onion mixture and stir to coat.
• Cook for 1–2 minutes to remove the raw flour taste.
• Slowly add the milk, stirring constantly to avoid lumps.
• Simmer for 5–7 minutes until thickened.
• Season with salt and plenty of black pepper to taste.

Notes

• Makes 10 biscuits with enough sausage gravy for about 4–5 servings.
• Use very cold butter for the biscuits.
• Don’t overmix the biscuit dough it can make them dense.
• Leave the sausage fat for extra flavor and brown sausage until crispy.
• Add milk slowly to keep the gravy smooth and lump-free.
• If the gravy gets too thick, add a splash of milk until it loosens up.
• Black pepper is key to that classic biscuits and gravy flavor, but make sure not to add it until the end.

Nutrition

Serving: 10 biscuitsCalories: 466kcalCarbohydrates: 28gProtein: 12gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 97mgSodium: 749mgPotassium: 260mgFiber: 1gSugar: 6gVitamin A: 836IUVitamin C: 1mgCalcium: 164mgIron: 2mg