---
title: "Biscuits and Sausage Gravy"
url: https://save.cooking/@american_classic/biscuits-and-sausage-gravy
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "Flaky, tender buttermilk biscuits topped with a peppery, creamy sausage gravy—an enduring American breakfast classic. This version explains the key techniques (cold fat, gentle handling, and proper roux-to-milk ratio) so you can get consistent, diner-style results at home."
prep_time: 15 minutes
cook_time: 25 minutes
total_time: 40 minutes
servings: 6
tags: ["Baked", "Full Meal", "American", "Breakfast", "Stovetop", "Pork"]
published: 2026-01-14
updated: 2026-01-14
---

# Biscuits and Sausage Gravy

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

Flaky, tender buttermilk biscuits topped with a peppery, creamy sausage gravy—an enduring American breakfast classic. This version explains the key techniques (cold fat, gentle handling, and proper roux-to-milk ratio) so you can get consistent, diner-style results at home.

Biscuits and sausage gravy became a staple across the American South and Midwest because it’s filling, affordable, and built from pantry basics. The magic is in two simple skills: making a light, flaky biscuit and thickening gravy with a properly cooked flour-and-fat roux. Once you understand those, you can adjust the seasoning and thickness to match your favorite hometown diner.

**Total Time:** 40 minutes | **Prep:** 15 minutes | **Cook:** 25 minutes | **Servings:** 6

## Ingredients

### Buttermilk Biscuits

- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon granulated sugar (optional, for a lightly sweet biscuit)
- 6 tablespoons (85 g) unsalted butter, very cold, cut into small cubes
- 3/4 cup (180 ml) cold buttermilk, plus 1–2 tablespoons more if needed
- 2 tablespoons melted butter, for brushing (optional)

### Sausage Gravy

- 1 lb (450 g) breakfast sausage (pork), mild or hot
- 3 tablespoons all-purpose flour
- 2 1/2 cups (600 ml) whole milk, warmed
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/4 teaspoon kosher salt, plus more to taste
- Pinch of cayenne or crushed red pepper flakes (optional)

## Instructions

1. Heat the oven to 450°F (232°C). Line a baking sheet with parchment or leave it unlined.

2. Make the biscuit dough: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using). Add the cold butter and cut it in with a pastry cutter or fingertips until the mixture looks like coarse crumbs with some pea-size pieces of butter.

3. Pour in 3/4 cup cold buttermilk and stir just until the dough comes together. If there are dry patches, add 1 tablespoon buttermilk at a time—stop as soon as it holds together. (Overmixing makes tough biscuits.)

4. Turn dough onto a lightly floured surface. Pat into a 3/4-inch-thick rectangle, then fold in half and pat down; repeat 2 more times to create flaky layers. Pat to 3/4–1 inch thick.

5. Cut biscuits with a 2 1/2–3 inch cutter, pressing straight down (don’t twist). Gather scraps and cut once more as needed. Place biscuits close together on the sheet for taller sides, or spaced apart for crisper edges.

6. Bake 12–15 minutes, until well risen and deeply golden on top. Brush with melted butter if desired. Set aside while you make the gravy.

7. Cook the sausage: In a large skillet over medium heat, crumble and cook sausage until browned and cooked through, 6–8 minutes. If the pan looks dry, add 1 tablespoon butter; if there is an excessive amount of fat (more than about 3 tablespoons), spoon off a little and leave the rest for flavor.

8. Build the roux: Sprinkle flour over the sausage and fat. Stir constantly for 1–2 minutes to cook out the raw flour taste; the mixture should look pasty and lightly toasted.

9. Add milk and thicken: While stirring, slowly pour in the warmed milk. Bring to a gentle simmer and cook 3–5 minutes, stirring often, until thick and creamy. If it gets too thick, add a splash more milk; if too thin, simmer a bit longer.

10. Season the gravy: Stir in black pepper, salt, and cayenne if using. Taste and adjust—classic sausage gravy should be noticeably peppery.

11. Serve: Split warm biscuits and ladle sausage gravy over top. Serve immediately.

## Tags

`Baked`, `Full Meal`, `American`, `Breakfast`, `Stovetop`, `Pork`

---

*This recipe is hosted on [Save.Cooking](https://save.cooking), a recipe organization platform.*
*View this recipe: [https://save.cooking/@american_classic/biscuits-and-sausage-gravy](https://save.cooking/@american_classic/biscuits-and-sausage-gravy)*