Pin it
These down-home Southern Biscuits and Gravy take breakfast comfort to another level. Whenever I whip this up, I can't help but think of those lazy Sundays at grandma's place. There's nothing quite like biting into those soft, puffy biscuits covered in that thick, savory sausage gravy - it's basically comfort on a plate.
Why You'll Fall For This Dish
What makes me crazy about this dish is how everyday ingredients turn into something so darn tasty. The way those freshly baked biscuits suck up all that creamy gravy is something else. You can kick up the heat or keep it tame, and the whole thing comes together so fast it's perfect for slow weekend mornings or when you're craving breakfast for your evening meal.
Biscuits and Gravy Shopping List
- Biscuits: Making your own is fantastic but let's be real, the ones from the refrigerated tube totally do the job when you're in a hurry.
- Ground Sausage: I usually grab Jimmy Dean but any type of breakfast sausage will do the trick.
- All-Purpose Flour: This gets your gravy nice and thick, and I find Wondra gives it that silky texture.
- Whole Milk: Brings that dreamy richness to the gravy.
- Kosher Salt and Black Pepper: Just enough to bring out all the good stuff.
- Cayenne Pepper or Red Pepper Flakes: Toss in a tiny bit for some gentle heat if that's your thing.
- Optional Garnishes: A sprinkle of fresh parsley adds a nice pop of color.
Easy Cooking Method
- Step 1 - Get Those Biscuits Going
- Either make biscuits from scratch or crack open a tube of store-bought dough, both work great here.
- Step 2 - Brown That Sausage
- Warm up your pan, break up the sausage into small chunks and cook until it's nicely browned, keeping some of that flavorful fat in the pan.
- Step 3 - Create Your Gravy
- Dust the flour over your meat, let it cook briefly then gradually pour in milk while stirring constantly until it thickens up nicely, then add your seasonings.
- Step 4 - Put It All Together
- Cut open those hot biscuits, pour that delicious gravy all over them, add some parsley on top if you're feeling fancy.
Switch Things Up
I've tried this with hot Italian sausage when I want more kick, or turkey sausage to lighten things up. Ground beef makes a tasty swap too. Adding a dash of garlic powder really wakes up the flavors, and there are plenty of plant-based options that work surprisingly well.
Great Side Dishes
We always try to add some fresh fruit to cut through the richness, strawberries or orange slices work wonders. A green smoothie makes me feel less guilty, or go all out with some crispy potatoes on the side. This gravy just makes everything taste better.
Storing Leftovers
Keep your gravy and biscuits in different containers in the fridge. When hunger strikes again, heat the gravy slowly in a pan and add a tiny splash of milk to loosen it up. Toss the biscuits in the oven for a few minutes to get them warm and a bit crunchy again.
Quick Answers
Which sausage tastes best? Traditional breakfast sausage works great but feel free to experiment. Got gluten issues? Switch to cornstarch and grab some gluten-free biscuits. Want a meatless version? Plant-based sausage substitutes work surprisingly well. Gravy not smooth? Just keep stirring and add your milk bit by bit, it'll fix itself.
Pin it
Frequently Asked Questions
- → Why should meat be at room temperature first?
- It helps the tenderloin cook evenly from edge to center, every time.
- → What’s the point of resting meat after cooking?
- Giving it 10-15 minutes lets the juices settle back into the beef so it’s flavorful and juicy.
- → What sides go best with this dish?
- Try it with mashed potatoes, honey carrots, roasted Brussels sprouts, garlic broccoli, or crispy potatoes.
- → Do I really need a probe thermometer?
- Yes, it’s key to hitting the right internal temperature for perfect doneness.
- → Can I prep ahead of time?
- The butter’s easy to make ahead, but the beef is best roasted fresh for serving.