Biscuits and sausage gravy is a staple of Southern comfort food, featuring flaky buttermilk biscuits smothered in a rich, creamy white gravy loaded with savory breakfast sausage. This hearty meal relies on a simple “sawmill gravy” technique where the rendered fat from the sausage creates a roux with flour to thicken the milk.

Ingredients

For the Buttermilk Biscuits

Dry Ingredients: 3 cups all-purpose flour, 2 ½ teaspoons baking powder, 2 teaspoons sugar, 1 ¼ teaspoons salt, and ½ teaspoon baking soda.
Butter: 12 tablespoons (1 ½ sticks) unsalted butter, frozen for easier grating.
Liquid: 1 cup cold buttermilk.

For the Sausage Gravy

Sausage: 1 pound pork breakfast sausage (mild or hot).
Thickener: 1/3 cup all-purpose flour.
Liquid: 3 cups whole milk (you may need a splash more to adjust consistency).
Seasonings: Salt and plenty of freshly ground black pepper (crucial for flavor).
Optional: A pinch of cayenne or red pepper flakes for heat.

Step-by-Step Instructions

1. Bake the Biscuits

Prepare the Dough: Whisk dry ingredients in a large bowl. Grate the frozen butter directly into the flour mixture and toss with a fork. Gradually drizzle in the cold buttermilk, stirring until a shaggy dough forms.
Layer and Cut: Turn the dough onto a floured surface. Pat it into a rectangle, cut it into quarters, stack them, and roll it back out to 1-inch thickness to create flaky layers. Cut into 6 to 8 biscuits.
Bake: Place biscuits on a baking sheet and bake at 400°F (200°C) for 20–25 minutes until golden brown.

2. Brown the Sausage

While biscuits bake, place the sausage in a large skillet over medium heat.
Cook until browned and no longer pink, breaking it into small crumbles with a wooden spoon.
Do not drain the grease; this fat is essential for making the gravy.

3. Make the Gravy

Create the Roux: Sprinkle the flour over the cooked sausage and its rendered fat. Cook and stir for about 1 minute to remove the “raw” flour taste.
Add Liquid: Slowly pour in the milk while whisking constantly to prevent lumps.
Simmer: Continue cooking and stirring for 3–5 minutes until the gravy thickens and begins to bubble.
Season: Stir in the salt and plenty of black pepper. Taste and adjust seasonings as needed.

4. Serve

Split the warm biscuits in half.
Generously spoon the hot sausage gravy over the halves and serve immediately.

Expert Tips for Success

Keep it Cold: For the flakiest biscuits, ensure your butter and buttermilk are as cold as possible until they hit the oven.
Adjust Consistency: If the gravy becomes too thick as it sits, simply whisk in an extra tablespoon of milk at a time until it reaches your desired texture.
Flavor Boost: Add a pinch of dried thyme, sage, or garlic powder to the gravy for a more complex, “homemade” flavor profile.