The Ultimate Southern Comfort: Homemade Buttermilk Biscuits and Creamy Sausage Gravy

There is something profoundly soul-warming about a plate of fluffy, golden-brown biscuits smothered in a rich, peppery sausage gravy. If you grew up in the South, or even if you just appreciate a hearty breakfast, you know that this isn’t just a meal—it’s a hug on a plate.

As a professional food writer here at Chef Maniac, I’ve tried countless breakfast combinations. While I love a good 3-ingredient egg wrap for those frantic Monday mornings, nothing beats the slow, indulgent pace of a weekend morning spent making biscuits from scratch. This recipe is designed to be approachable for the home cook while delivering restaurant-quality results in just 35 minutes.

Why I Love This Recipe

This is my go-to “Sunday Morning” recipe for a few reasons. First, the flakiness. By using cold butter and buttermilk, you get those beautiful layers that rise high in the oven. Second, the gravy-to-sausage ratio. Many store-bought gravies are all flour and no meat; here, we use a full pound of sausage to ensure every bite is packed with protein and flavor.

It reminds me of other hearty favorites, like these easy turkey wings, which embody that same “low and slow” comfort food vibe.

Ingredients You’ll Need

For the Buttermilk Biscuits

• All-Purpose Flour (2 cups): The base for our structure.
• Baking Powder (1 tbsp) & Baking Soda (1/2 tsp): The heavy lifters that make the biscuits rise.
• Salt (1 tsp): To balance the richness of the butter.
• Unsalted Butter (1/4 cup): Must be cold and cubed!
• Buttermilk (3/4 cup): This provides the tang and reacts with the leavening agents for maximum fluff.

For the Sausage Gravy

• Breakfast Sausage (1 pound): Pork is traditional, but turkey sausage works great too.
• All-Purpose Flour (1/4 cup): This thickens the fat into a roux.
• Milk (2 cups): Whole milk makes for the creamiest gravy, but 2% is a solid runner-up.
• Seasonings: Salt (1 tsp), Black Pepper (1/2 tsp), and an optional pinch of Cayenne Pepper (1/4 tsp) for a subtle kick.

Swaps and Notes

• The Butter: If you only have salted butter, reduce the added salt in the biscuit dough to 1/2 teaspoon.
• The Milk: For an ultra-decadent gravy, you can swap 1/2 cup of the milk for heavy cream.
• The Sausage: If you like heat, use “Hot” breakfast sausage. If you’re looking for something a bit more unique, you could even try incorporating flavors similar to a Cajun chicken sausage gumbo by using andouille-style seasonings.

Step-by-Step Instructions

1. Prep the Oven

Preheat your oven to 425°F (220°C). A hot oven is the secret to getting that immediate steam lift in the biscuit dough.

2. Mix the Biscuits

In a large bowl, whisk your dry ingredients. Using a pastry cutter (or your fingers), work the cold butter into the flour until it looks like coarse crumbs. Pour in the buttermilk and stir until just combined. Pro Tip: Don’t overwork the dough, or your biscuits will be tough!

3. Shape and Bake

Turn the dough onto a floured surface. Gently knead it 3–4 times—just enough to make it cohesive. Pat it down to 1-inch thickness and cut into rounds. Place them on a parchment-lined sheet and bake for 12–15 minutes until golden.

4. Cook the Sausage Gravy

While the biscuits bake, brown your sausage in a large skillet over medium heat. Don’t drain the fat! That “liquid gold” is what flavors the gravy. Sprinkle the flour over the meat and stir for 2 minutes to cook out the raw flour taste.

5. Thicken it Up

Gradually whisk in the milk. Keep stirring until the mixture bubbles and thickens (usually 5–7 minutes). Season heavily with black pepper—the pepper is what makes a “country” gravy authentic.

6. Serve

Split those warm, steaming biscuits in half and ladle a generous amount of gravy over the top.

Tips for Success

• Keep it Cold: The colder the butter, the flakier the biscuit. If your kitchen is hot, pop the cubed butter in the freezer for 10 minutes before starting.
• The “Dip and Push”: When cutting biscuits, do not twist the cutter. Press straight down and pull straight up. Twisting seals the edges of the dough and prevents it from rising properly.
• Don’t Skimp on Pepper: Sausage gravy loves black pepper. Taste as you go!

Serving Suggestions and Pairings

This dish is a powerhouse on its own, but it pairs beautifully with:

• Crispy Hashbrowns or a one-pan breakfast bake.
• Fresh Fruit: To cut through the richness of the gravy.
• Eggs: Over-easy eggs allow the yolk to mingle with the gravy for an extra layer of decadence.

Nutritional Information (Per Serving)

• Calories: ~450 kcal
• Servings: 6
• Fat: 28g
• Carbohydrates: 34g
• Protein: 16g

Storage and Leftover Tips

• To Store: Keep biscuits in an airtight container at room temperature for 2 days. Store gravy in the fridge for up to 4 days.
• To Reheat: Reheat the gravy on the stove, adding a splash of milk to loosen it up. Toasted biscuits in the oven or air fryer will regain their crisp exterior.

More Recipes You Will Love

If you enjoyed this hearty breakfast, you have to try these other fan favorites:

• The Viral Cottage Cheese Pancake – A high-protein, fluffy alternative.
• One-Pan Breakfast Bake – Perfect for feeding the whole family at once.

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Final Thoughts

There’s a reason Buttermilk Biscuits and Sausage Gravy remain a staple of American breakfast culture. It’s affordable, filling, and tastes like home. I’d love to hear how yours turned out! Did you add a little extra cayenne? Did you use turkey sausage?

Leave a comment below and let me know your favorite breakfast side dish! Don’t forget to follow Chef Maniac for more tested-and-perfected recipes.