Flaky Butter Biscuits Gravy (Printable View)

Flaky buttery biscuits paired with rich, peppery sausage gravy bring classic Southern flavors to breakfast.

# What You'll Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon granulated sugar
06 - 1/2 cup unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk

→ Sausage Gravy

08 - 1 pound breakfast sausage, crumbled
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper, plus more to taste
12 - 1/4 teaspoon salt, adjust to taste
13 - Pinch of cayenne pepper (optional)

# How To Make It:

01 - Set oven to 450°F and line a baking sheet with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
03 - Incorporate cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - Pour in the buttermilk and stir just until ingredients come together; avoid overmixing.
05 - Turn dough onto a lightly floured surface, pat to 1-inch thickness, fold over 2–3 times, then pat again to 1-inch thickness.
06 - Use a 2.5-inch biscuit cutter to cut out biscuits, reshape scraps as needed, and place biscuits close together on the prepared sheet.
07 - Bake for 12–15 minutes until golden brown; remove and let cool slightly.
08 - In a large skillet over medium heat, cook sausage, breaking up with a spoon, until fully browned.
09 - Sprinkle flour over cooked sausage and stir for 1–2 minutes to absorb the flour.
10 - Gradually pour in milk while stirring constantly to avoid lumps; bring mixture to a gentle simmer.
11 - Add black pepper, salt, and cayenne pepper (optional). Cook for 5–7 minutes until thickened, stirring occasionally and adjusting seasoning to taste.
12 - Split warm biscuits and generously spoon hot sausage gravy over them. Serve immediately.

# Expert Advice:

01 -
  • Those biscuits are genuinely flaky and buttery in a way that feels homemade, not store-bought.
  • The gravy is pure comfort—creamy, peppery, and rich enough to make even simple biscuits taste like a celebration.
  • You can have the whole thing ready in under an hour, which means weekend breakfast doesn't require hours of planning.
02 -
  • Cold ingredients are everything for biscuits—if your butter, buttermilk, or even your bowl gets warm, you lose the flakiness, so chill things if you need to.
  • Don't twist your biscuit cutter; push straight down and pull straight up, because twisting seals the edges and stops them from rising properly.
  • The gravy thickens more as it cools, so if it seems a tiny bit thin at the end of cooking, it's probably perfect—you don't want it gluey and heavy.
03 -
  • If your biscuits start browning too quickly, lay a sheet of aluminum foil loosely over the top to protect them while they finish baking inside.
  • Make the gravy in advance and reheat it gently on the stove with a splash of milk stirred in—this saves you time on busy mornings and lets you focus on getting those biscuits right.
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