Woke up starving. Cold outside. Fridge looking tragic — but had flour, butter, milk, sausage. You know where this is going. Biscuits and gravy. Hot, buttery, heavy. Fills the stomach and quiets the brain. Doesn’t need to be fancy. Doesn’t need to be perfect. Just warm and real. And yeah, this version’s solid — buttery drop biscuits and thick, peppery sausage gravy.

The biscuits are soft on the inside, golden edges, kinda rough and craggy — in a good way. Not flaky-layer fancy, but more like soft dumplings with a crisp top. You just mix, scoop, bake. No rolling or cutters. Low effort. Gravy’s the real deal — sausage browned and broken up small, thickened with flour, then milk until it turns silky and clings to everything. Peppery and rich.

Works well when you need a heavy breakfast. Or dinner. Or… 2am why-am-I-up food.
Gut-wise? It’s not light. But it’s digestible if you use decent sausage and don’t drown it. No weird thickeners. Just basics.

Jump to Recipe

Ingredients Needed

Biscuits:

3 cups all-purpose flour — main thing, holds everything.
2 tbsp baking powder — makes ’em rise.
½ tsp salt — just enough.
¾ cup cold butter — cube it. not melted.
1¼ cups buttermilk — or milk + a squeeze of lemon if you’re out.

Sausage Gravy:

1 lb breakfast sausage — mild or spicy. totally up to you.
⅓ cup flour — thickens the gravy.
4 cups whole milk — makes it creamy. skim won’t cut it.
½ tsp seasoned salt — optional but nice.
2 tsp black pepper — honestly? use more if you like heat.

How To Make Biscuits and Gravy

Make the Biscuits:
Preheat the oven to 400°F. Mix flour, baking powder, salt in a bowl. Add cold butter and cut it in with your hands or a cutter until crumbly. Pour in buttermilk, stir until just combined — don’t overmix. Drop big spoonfuls onto a baking sheet. Bake 15–17 mins until golden. Brush with melted butter if you’ve got the energy.

Cook the Sausage:
Heat a big skillet. Tear the sausage into chunks, cook over medium heat, break it up with a spoon. Brown it fully. No pink.

Make the Gravy:
Sprinkle flour over cooked sausage. Stir well. Let it cook a minute or two. Slowly pour in milk while stirring. Keep stirring. Medium heat. It’ll thicken after 10 mins or so. Add seasoned salt and pepper. Taste it. Adjust if it needs more salt or bite.

Serve:
Break a biscuit. Ladle gravy on top. Eat while it’s hot. That’s it.

Recipe Tips

Use cold butter. Warm = sad, flat biscuits.
Stir biscuit dough gently. Overmixing makes ’em chewy.
Add milk slowly to gravy or it goes lumpy.
If gravy’s too thick, splash in a bit more milk.
Want extra protein? Toss in some scrambled egg on top.

How to Store & Reheat

Room Temperature:
Biscuits = fine for one day covered.

Fridge:
Gravy and biscuits both last 3–4 days in sealed containers.

Freezer:
Biscuits freeze great. Gravy too, but reheat it slow.

Reheat:
Microwave = fastest. Add splash of milk.
Oven = better for biscuits (350°F, 10 mins).
Stovetop = best for gravy. Stir often.

Nutrition Facts (Approx. per serving)

Calories: ~530
Sodium: 870mg
Protein: 17g
Fat: 33g
Carbs: 40g
Fibre: 1g
Sugar: 4g

FAQs

Can I use plant-based sausage?
Yeah. Texture’s different, but it still works. Adjust seasoning.

What if I don’t have buttermilk?
Mix regular milk with lemon juice or vinegar. Let sit 5 mins.

Can I make this low-fat?
You can try with skim milk and lean sausage, but texture and taste drop.

Is this gluten-free?
Nope. But you can try GF flour blend. Texture’s softer.

Too much gravy? What do I do with it?
Freeze it. Or toss over toast. Or hash browns. Or just eat it.