Southern Style Biscuits and Sausage Gravy – Flaky Homemade Comfort Breakfast

Let’s not pretend here. When a plate of Southern Style Biscuits and Sausage Gravy hits the table, nobody asks for a salad.

This is the breakfast. The kind that makes you sit down, slow down, and maybe loosen your belt one notch. I grew up eating biscuits and gravy on weekends, and for years I thought it was “just” sausage in white sauce. Then I learned how to make it properly—flaky homemade biscuits, creamy peppery gravy, real technique—and everything changed.

If you’re looking for the best biscuits and sausage gravy recipe that tastes like it came straight from a Southern diner (but better), I’ve got you covered.

Let’s do this right.

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Why Homemade Beats Store-Bought Every Time

You can grab canned biscuits and packet gravy. I won’t judge… too much.

But homemade gives you:

• Flaky, buttery layers
• Creamy gravy with real sausage flavor
• Fresh cracked black pepper bite
• Control over salt and seasoning

Ever bitten into a biscuit that tastes like cardboard? Yeah, we’re not doing that.

This recipe builds flavor from scratch, and honestly, it’s easier than people think.

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The Secret to Flaky Southern Biscuits

Flaky biscuits come down to three things:

1. Cold butter
2. Minimal mixing
3. High heat baking

That’s it. No mystery.

I use the Lodge 10.25-Inch Cast Iron Skillet to bake biscuits because it gives gorgeous golden edges and even heat.

Here’s the one I use:
https://amzn.to/4asOHuS

Cast iron makes the bottoms crispy and the tops perfectly tender. IMO, it’s worth it.

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Ingredients You’ll Need

For the Buttermilk Biscuits

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• ½ cup (1 stick) unsalted butter, very cold
• 1 cup cold buttermilk

For the Sausage Gravy

• 1 pound breakfast sausage (pork)
• 3 tablespoons all-purpose flour
• 2 ½ cups whole milk
• ½ teaspoon salt
• 1 teaspoon freshly cracked black pepper
• Pinch of cayenne (optional)

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Step-by-Step: Perfect Southern Biscuits

Step 1: Keep Everything Cold

Cold butter creates steam pockets in the oven. Steam makes layers.

Cube butter and keep it in the fridge until ready.

Preheat oven to 425°F.

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Step 2: Mix Dry Ingredients

In a large bowl, combine:

• Flour
• Baking powder
• Baking soda
• Salt
• Sugar

Whisk well.

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Step 3: Cut in the Butter

Add cold butter cubes.

Use a pastry cutter or your fingertips to work butter into the flour until it looks like coarse crumbs with some pea-sized pieces.

Don’t overwork it.

Ever made biscuits that turned out tough? Overmixing caused it.

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Step 4: Add Buttermilk

Pour in cold buttermilk.

Stir just until dough comes together.

Turn onto a lightly floured surface and gently fold it over itself 4–5 times to create layers.

Pat into 1-inch thickness and cut with a biscuit cutter.

Place biscuits close together in cast iron skillet.

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Step 5: Bake to Golden Perfection

Bake 12–15 minutes until tops turn golden brown.

Brush with melted butter if you want extra richness.

Let them cool slightly before splitting.

Try not to eat one immediately. I dare you 🙂

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How to Make Creamy Southern Sausage Gravy

Now the magic.

Step 1: Brown the Sausage

Cook sausage in a skillet over medium heat until fully browned.

Break it into small crumbles.

Don’t drain the fat. That’s flavor.

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Step 2: Make the Roux

Sprinkle flour directly over sausage.

Stir and cook 1–2 minutes.

This cooks out the raw flour taste.

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Step 3: Add Milk Slowly

Gradually pour in milk while stirring constantly.

Bring to gentle simmer.

Gravy thickens in about 5–7 minutes.

Add salt, black pepper, and cayenne.

Taste it. Adjust seasoning.

Fresh cracked pepper matters here. I use the OXO Good Grips Pepper Grinder for coarse grind control.

Link:
https://amzn.to/4l4Y87v

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What Makes the Gravy Perfect?

You want gravy that:

• Coats the back of a spoon
• Isn’t gluey
• Has visible sausage pieces
• Tastes peppery and savory

If it gets too thick, add a splash of milk.

If it’s thin, simmer longer.

Cooking is flexible. Recipes guide you. Your taste buds decide.

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Why This Recipe Works (Compared to Others)

After testing variations, here’s what matters most:

• Whole milk creates richness
• Real pork sausage gives depth
• Proper roux prevents lumps
• Fresh black pepper balances creaminess

Some recipes use heavy cream. I find it too heavy.

Some skip cayenne. I think a tiny pinch wakes everything up.

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Pro Tips for Restaurant-Style Biscuits and Gravy

Here’s what I’ve learned:

• Freeze butter for 10 minutes before using
• Handle dough gently
• Bake biscuits close together
• Use whole milk for gravy
• Season at the end

Ever wondered why diner gravy tastes better? It’s usually well-seasoned and freshly made.

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Variations to Try

Want to mix it up?

• Use spicy breakfast sausage
• Add fresh sage to the gravy
• Stir in shredded cheddar
• Top with a fried egg
• Add crumbled bacon for extra richness

I once added a splash of hot sauce directly to the gravy. It worked beautifully.

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Serving Suggestions

Split warm biscuits in half.

Spoon generous gravy over each half.

Add:

• Scrambled eggs
• Hash browns
• Fresh fruit
• Strong coffee

And maybe a nap afterward.