Easy Southern-Style Sausage Gravy and Biscuits

Written by Updated on March 16, 2025 in Breads + Biscuits
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Warm, flaky biscuits covered generously with rich, savory sausage gravy—this Southern classic breakfast is both comforting and irresistible. This easy-to-follow homemade recipe brings a taste of Southern charm right into your kitchen. Perfect for a family brunch or special weekend breakfast, this dish is guaranteed to become a staple in your recipe collection.

Easy Southern-Style Sausage Gravy and Biscuits
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Easy Southern-Style Sausage Gravy and Biscuits

Recipe by Johnny BeaversCourse: SidesCuisine: AmericanDifficulty: Easy
Servings

6-8

servings
Prep time

10

minutes
Baking time

15

minutes
Total time

25

minutes

Ingredients

  • Biscuits

  • 2 CUPS – All Purpose Flour

  • 3 TSP – Baking Powder

  • 1/2 TSP Baking Soda

  • 1 PINCH – Salt

  • 1 CUP – Buttermilk

  • 1 Stick, 1/2 CUP Cold Butter (small cubes)

  • 2 TBSP – Butter (melted)

  • Sausage Gravy

  • 1 pound pork sausage (hot or mild or mix them) 

  • 2.5 TBSP all-purpose flour

  • 1 TBSP butter 

  • 2 1/4 CUPS half-and-half (or substitute whole or 2% milk) 

  • 1/2 TSP dried thyme 

  • 1/2 TSP dried rosemary

  • 1/4 TSP crushed red pepper flakes (optional, for added heat)

  • Salt and freshly ground black pepper, to taste

Instructions

  • For Biscuits
  • Preheat oven to 450°. 
  • In a large bowl, combine the flour, baking powder, baking soda and salt.
  • Cut in butter until the cubes are slightly broken up but still close to the size when they were added. Stir in enough buttermilk just to moisten dough. Do not over mix, the buttermilk should be just barely incorporated. Mix this with your hands, do not use a mixer.
  • Turn onto a floured surface; kneading 3-4 times. Pat or roll to 3/4-in. thickness. Cut with a floured 3 inch biscuit cutter or wide mouth glass/cup. Place in a large ungreased cast-iron or other ovenproof skillet.
  • Bake until golden brown, 12-15 minutes.
  • Brush tops with melted butter. 
  • For Gravy
  • While the biscuits are baking, place a large skillet over medium heat and add the pork sausage. Cook, breaking it up with a spoon, until browned and cooked through.
  • If there’s excess grease, blot it out with a paper towel, leaving about a tablespoon in the pan.
  • Add the flour and butter to the cooked sausage, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
  • Gradually pour in the half-and-half, stirring constantly to prevent lumps.
  • Add the dried thyme, rosemary, crushed red pepper flakes (if using), and season with salt and freshly ground black pepper to taste.
  • Continue to cook, stirring frequently, until the gravy thickens to your desired consistency. 
  • Serve it!
  • Split warm biscuits open and place them on serving plates.
  • Spoon a generous helping of hot sausage gravy over each biscuit.
  • Serve immediately with sides such as scrambled eggs, crispy bacon, or fresh fruits for a well-rounded meal.

Notes & Prep

  • If you are using a smaller skillet or making a double recipe, the second batch will take less time to bake since the skillet will be hot or warm.
  • To make the biscuits more flaky, during step 4, flatten and fold the dough over several times.
  • Keep your butter or shortening cold to ensure biscuits come out flaky.
  • Adjust gravy thickness by adding more milk if needed.
  • Prepare sausage gravy ahead and reheat gently, adding a splash of milk to maintain creaminess.