Southern Buttermilk Biscuits and Sausage Gravy

(1 vote)
6 minutes
March 30, 2022
Carole JonesJump to Recipe

Looking for the perfect breakfast for Christmas morning….or just any ole Saturday? These Southern Biscuits and Sausage Gravy are the perfect comfort food on a cold winter morning! Homemade buttermilk biscuits made from simple ingredients are topped with the best sausage gravy recipe you will ever have. Just keep on scrolling my friend for breakfast heaven… 

Southern Buttermilk Biscuits and Sausage Gravy

With six kids, biscuits and gravy have been a long-time staple in our home, and of course they always come with a side of scrambled eggs as well. Let’s be honest. The eggs are just one more reason to smother something in that amazingly creamy gravy 😊 I like to think of it all as a deconstructed egg / biscuit/ gravy casserole! 

And for anyone short on time, what you will love most about this Southern Buttermilk Biscuit and Sausage Gravy recipe is that everything can be made ahead of time then finished off when you are ready to eat! See exactly how to do so in the FAQ section below. 

metal plate with a biscuit and gravy in the middle

FAQ’s about Southern Buttermilk Biscuits and Sausage Gravy 

What type of pork sausage should I use? 

Honestly, any type of breakfast sausage will work in this great recipe. You can use your classic Jimmy Dean rolls you find in your in the meat section but don’t be afraid of trying out some healthier turkey breakfast sausages as well.  

If you like a bit of heat in a white sausage gravy, there are also spicier sausages at your grocery store, or you can just add a couple dashes of red pepper flakes to the gravy as well. If red pepper flakes are too intimidating for your kids, an extra dash or two of black pepper will also do the trick. 

Why don’t I get fluffy biscuits like yours? 

Generally, flat biscuits are not the result of a bad biscuit recipe but due to one main problem: 

Handling the biscuit dough too much. If this is your first time making biscuits, you want to touch the dough as little as possible to keep the fat from melting.  

Start by using a large bowl for mixing because it will give you plenty of space. When folding together the wet and dry ingredients in the bowl, only allow it to barely come together. It should look shaggy and a bit crumbly still. Then, turn it onto a floured surface and fold it no more than 6-7 times with your hands. 

baking sheet of uncooked biscuts

What if I don’t have a pastry cutter? 

No worries at all if you don’t have a pastry cutter on hand. You can use a food processor (but be gentle!), your fingertips, or even a couple forks or knives to cut the butter into the flour mixture of the biscuits. Just remember that whatever you use, don’t over handle or over work the butter being cut into the flour or your biscuits won’t be light and fluffy.

How can I make this recipe ahead of time? 

If you only have a little time to get breakfast on the table, you can prep these classic biscuits and gravy ahead of time. 

Prepare the biscuits as instructed up until they are ready to bake. Place them inside an airtight container then keep them in the fridge until you are ready to bake them. They might need an extra minute or two in the oven because they will be cold. 

For the gravy, prepare exactly as the instructions state in the recipe card below and once done, store in an airtight container in the fridge. Reheat it in a large skillet over medium heat, adding a bit more whole milk until it is the thickness you desire.  

Since the gravy thickens up as it gets closer to room temperature, feel free to use a slow cooker to keep the gravy warm while serving so it stays looser.  

Southern Buttermilk Biscuits and Sausage Gravy

Can I freeze biscuits and gravy? 

I have done this multiple times when I have catered for large groups and it works wonderfully, if you follow a few simple tips and tricks: 

  1. Prepare and cut out the biscuits as instructed then place biscuits close together on a baking sheet line with parchment paper before freezing them until they are solid, about 4-6 hours.  
  2. Place frozen biscuits into a ziplock freezer bag until ready to bake. When ready, bake as instructed but add about 5-7 extra minutes to the bake time and reduce the oven temperature by 25 degrees. 
  3. Once the gravy is prepared as written, allow it to cool a bit before adding it to a freezer container. When ready to use, thaw gravy in the fridge for 12-18 hours. Once thawed, it will look lumpy, but don’t worry! Once you heat it up, add a bit more whole milk, and whisk well, it will become smooth and creamy again. 

What can I serve with biscuits and gravy? 

When trying to pair complimentary foods with a dish, think of something that offers the opposite characteristics in texture and flavor then the recipe you are preparing. Opposites attract in food, as well as in love, and that is how you create a perfectly balanced meal with a variety of flavors and textures.

Since this recipe is creamy, savory, and soft, you need to think opposite: tart, sweet, crunchy or firm. Here are a few suggestions: 

  • Fresh melon fruit salad  
  • Raspberries, blueberries, or blackberries 
  • Apple slices 
  • Fresh pineapple 
  • Yogurt with a sprinkle of granola 
plate with homemade biscuit and sausage gravy inside

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Southern Buttermilk Biscuits and Sausage Gravy

Southern Buttermilk Biscuits and Sausage Gravy

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5 from 1 review

Perfect breakfast recipe for the holidays or weekend at home! Southern Buttermilk Biscuits and Sausage Gravy are easy & completely addictive

  • Total Time: 35 minutes
  • Yield: 12 servings 1x



1 pound ground pork sausage

2 tablespoons butter

1/3 cup all purpose flour

3 cups whole milk

½ teaspoon garlic powder

½1 teaspoon kosher salt

½1 teaspoon ground black pepper

1 recipe Homemade Buttermilk Biscuits 


  1. Cook sausage in a large skillet over high heat until completely cooked through and browned. Do not drain the fat.
  2. Reduce to medium-high heat and add the butter, allowing it to melt before sprinkling the flour over the top. Mix and cook for 1 minute to cook out the starchiness from the flour.
  3. While stirring, slowly add the milk. Let it come to a gentle simmer and add the seasonings. Taste and adjust with more salt and pepper as needed.
  4. Serve hot over prepared biscuits.


*if you want a spicier gravy, add a couple dashes of hot pepper flakes to the gravy

  • Author: Carole Jones
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 serving
  • Calories: 388 calories
  • Sugar: 1 g
  • Sodium: 659 mg
  • Fat: 29 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 17 g
  • Fiber: 2 g
  • Protein: 12 g
  • Cholesterol: 72 mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


2 years ago

I’ve been making your biscuit recipe for years and I’ve heard from my daughter how amazing your gravy was from when you were doing the food at Girls Camp. I’m so excited to have this recipe too

2 years ago

That is too sweet Cheryl! I miss those long, hot weeks in the kitchen at Lake Shetek 🙂

Sharon Meikle
2 years ago

I miss them too! And you being in that hot kitchen was one of the main reasons why I loved it so much and why I have such fond memories! Wish I could have you as my live in chef!! How do you feel about Boise? haha jk. I would stay in AZ too! Making your Egg bake casserole and biscuits and gravy for Christmas breakfast. My family is stoked! I’m sure it’s going to be a five star meal because I’ve never had anything you’ve made that was anything less. Seriously. 🙂 Merry Christmas to you and yours!

2 years ago

Thanks Sharon! I don’t think Idaho is in our future 🙂

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