Buttermilk Biscuits and White Sausage Gravy

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My Homemade Biscuits and Gravy recipe will be the best you’ve ever had! The buttermilk biscuits are fluffy and soft, and the gravy is seasoned to perfection, meaty and creamy!

Buttermilk Biscuits and White Sausage Gravy

My dad always made the best biscuits and gravy. I don’t think I ever had a batch from a restaurant that compared to my dad’s. He was known for his flavorful and thick gravy.

Just typing this brings me back to the kitchen table on Sunday mornings, waiting for my dad to dish out a big plate of his famous biscuits and gravy.

Even years later, I still whip up his recipe with my Chef touch to make him proud. I still think about those delicious Sunday morning breakfasts he used to make.

My chef’s touch was making them a tad bit healthier by using turkey breakfast sausage instead of the traditional Jimmy Dean pork breakfast sausage he used. Even though I made that switch, the one thing that’s not lacking is flavor!

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What is Biscuits and Gravy?

Biscuits and gravy are popular breakfast dishes in the United States, especially in the south. The biscuits are the base, and the gravy is served over the biscuits or on the side. The gravy is a white sauce made from pork sausage, flour, black pepper, and milk. Biscuits and gravy can also be served by themselves as an entrée for brunch.

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Key Ingredients

Biscuits and gravy are really easy to make, so you’ll need a few ingredients to whip up this classic breakfast staple.

All-Purpose Flour

I only use unbleached all-purpose flour. We’ll use flour for our homemade biscuits and to thicken our gravy.

Butter

Unsalted butter will make our biscuits nice and fluffy and make our gravy smooth and buttery.

Buttermilk

It’s not a true Southern homemade biscuit if it doesn’t include buttermilk.

Leaving Agents

I love measuring my baking powder, baking soda, and salt for my biscuit recipe. However, using self-rising flour will save you the extra step.

Breakfast Sausage

I made this recipe healthier by swamping the pork sausage for turkey breakfast sausage.

Half and Half

Most biscuit and gravy recipes call for regular whole milk, but I always find the blend of milk and cream makes the gravy ten times better!

Spices

My go-to spices include kosher salt, black pepper, onion powder, garlic powder and cayenne pepper.

How to make Buttermilk Biscuits and Gravy Recipe

If you’re ready to make the best biscuits and sausage gravy recipe ever! You’ll want to pay attention to these steps.

Homemade Buttermilk Biscuits

Step 1: Preheat oven to 450°F. In a large bowl, add flour, baking powder, baking soda, and salt and stir together. Crumble butter into the flour with your hands until it resembles coarse cornmeal. You can also use a pastry cutter to move faster.

Step 2: Make a hole in the middle, then pour in buttermilk. Mix until a dough has formed; the dough should be slightly sticky to touch.

Knead dough five times on a lightly floured surface and roll out to ¼ inch (right past the point on your finger). Cut with floured 2 ½ inch biscuit cutter.

Step 3: Add to a baking sheet and bake for 15 minutes until golden brown.

Homemade Sausage Gravy

Step 4: In a small bowl, combine salt, black pepper, garlic powder, onion powder and cayenne.

Step 5: In a large skillet over medium heat, add oil and butter; once butter has melted, add onions and cook for 1 minute. Add the breakfast sausage and chop with a spoon until it’s in smaller pieces, cook for 3 minutes, until sausage is brown and onions are translucent, stirring occasionally. Chopping the meat will make it cook faster and create crispy bits of meat.

Step 6: Add half the seasoning mix and sprinkle flour over the sausage, then slowly add half and half, chicken stock with the remaining seasoning mix.

Bring the sausage gravy to a boil, then simmer for a few minutes until the gravy is thick and smooth. The gravy should fully coat a spoon.

Step 7: Split the biscuits and pour a generous amount of sausage gravy, garnish with cheese and green onions. Serve immediately.

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Pro Recipe Tips & Tricks

Here are a few tips that will help you make this recipe consistently for years to come.

  • When making your biscuit dough, you can use self-rising flour instead of all-purpose flour; if you do, make sure you omit the baking soda, baking powder, and salt. 
  • You can use gluten-free flour in the biscuits and sausage gravy.
  • If you eat pork, you can use it in place of turkey breakfast sausage. 
  • When blending the flour and butter, you can stop once the butter gets dime sized; instead of mixing it to a coarser texture. 
  • Feel free to use any milk you have on hand in place of buttermilk. Just know you’ll be sacrificing some flavor. 
  • I do not recommend using lemon juice or white vinegar to curdle your milk for buttermilk. It’s an entirely different flavor.
  • You can use a potato masher to help ground the breakfast sausage in the skillet. 
  • You can use whatever milk (skim milk, whole milk, or non-dairy) you have at home as a swap for the half and half in the sausage gravy. 
  • The recipe calls for oil. I always use a neutral flavored oil like avocado or olive oil. I do my best to avoid using canola or any other vegetable oils.
  • Try adding some fresh herbs like thyme and rosemary to your gravy recipe. 
  • If cayenne is too spicy for you, substitute it with red pepper flakes. 
  • For the best biscuits and gravy, I don’t recommend using any store-bought frozen buttermilk biscuits or canned ones. Take a little time and make them at home. 
  • If you do not have a biscuit cutter, use a glass to cut your biscuits. 
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FAQs

Here are the top questions readers have about making an incredible serving of biscuits and sausage gravy.

How is gravy made from scratch?

The two most important things to consider when making homemade sausage gravy from scratch are color and thickness. The base for any gravy is flour and liquid (stock, broth, or milk). For sausage gravy, you want a white gravy, so use a milk-based substance to get the right color. 

What is the difference between breakfast sausage and regular sausage?

Breakfast sausage is traditionally made with uncured, uncooked meats. They can range from mild to spicy or slightly sweet.
 
Traditionally, breakfast sausage is made with ground pork, seasoned with spices and sage, and only eaten during breakfast. It can come in patties, links, or bulk. Nowadays, you can find non-pork breakfast sausage in turkey or plant-based.
 
Sausage is made with various ingredients, including beef, chicken, pork, or turkey. It’s available smoked, raw in links, or ground.

What kind of flour do you use for biscuits?

I prefer to use unbleached all-purpose flour when making homemade biscuits, but regular all-purpose flour, gluten-free flour, and self-rising flour will work great for biscuits. Self-rising flour is a great time saver because the leavening agents (baking powder) are already mixed in.

My go-to flour brands are King Arthur (unbleached all-purpose) and White Lily (self-rising).

Are biscuits and gravy just a southern thing?

Biscuits and gravy are definitely a southern dish, but it’s also enjoyed by people all over the United States.

How to store buttermilk biscuits and sausage gravy

Homemade biscuits are best 3 days after baking, but leftover biscuits will be fresh for 7 days in an airtight container in the fridge. Keep biscuits in a freezer storage bag for 3 months. 
 
Slice biscuits in half before reheating in a 350°F oven for 5-7 minutes or until hot. 
 
Sausage gravy is best served immediately but will remain fresh in an airtight container for 7 days. If you need to freeze your sausage gravy, place it in an airtight container and use it within 3 months. Thaw 24 hours before using. 
 
To reheat gravy, place over medium heat with ¼ cup chicken stock, and cook until hot.

What goes with biscuits and gravy?

You can serve several things with sausage gravy and biscuits, and I like to keep it simple and serve them with scrambled eggs and some orange juice. If you’re looking for more ideas, you can serve roasted potatoes, fruit salad, sauteed greens, and beef bacon on the side.

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More Breakfast Recipes

If you love this breakfast recipe, here are a few more of my favorite recipes.

Latest Recipe Video:

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Before You Begin

Before you get started, get organized to be more efficient in the kitchen.

Step 1: Get all ingredients for the buttermilk biscuits and sausage gravy recipe on the counter.

Step 2: Measure your ingredients into individual bowls.

Step 3: Preheat your oven while you prepare everything.

Step 4: Start following the recipe and get ready for the best biscuits and white sausage gravy you’ve ever enjoyed.

I hope you enjoy my version of the biscuits and gravy recipe as much as I do! It’s truly the best one out there. If you make it, please leave a comment and star rating below. I would love to hear what you think!

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Buttermilk Biscuits and White Sausage Gravy

Kenneth Temple
My Homemade Biscuits and Gravy recipe will be the best you've ever had! The buttermilk biscuits are fluffy and soft, and the gravy is seasoned to perfection, meaty and creamy!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12 persons
Calories 302 kcal

Ingredients
  

Buttermilk Biscuits:

  • 2 ¼ cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 stick cold unsalted butter cut into tablespoons
  • 1 cup buttermilk cold

White Sausage Gravy:

  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne
  • 2 tablespoons oil
  • 2 tablespoon unsalted butter
  • 1 small onion chopped small
  • 1 lb. breakfast turkey sausage
  • ¼ cup unbleached all-purpose flour
  • 2 cups half and half
  • ½ low sodium chicken stock
  • 1 cup shredded cheddar cheese
  • 4 green onions sliced

Instructions
 

Buttermilk Biscuits:

  • Preheat oven to 450°F. In a large bowl combine flour, baking powder, baking soda and salt. Crumble butter into flour with your hands until it resembles coarse cornmeal. Make a hole in the middle, then pour in buttermilk.
  • Mix until a dough is formed, pour on a lightly floured work surface, knead 5 times, and roll out to ¼ inch (right past the point on your finger). Cut with floured 2 ½ inch biscuit cutter.
  • Add to a foiled lined baking sheet and bake for 15 minutes until golden brown.

White Sausage Gravy:

  • While biscuits are baking, in a small bowl, combine salt, black pepper, garlic powder, onion powder and cayenne.
  • In a large skillet over medium heat, add oil and butter; once butter has melted, add onions, cook for 1 minute. Add the sausage and chop with a spoon until it’s in smaller pieces, cook for 3 minutes, stirring occasionally.
  • Add half the seasoning mix, and cook for 3 minutes, until sausage is brown and onions are translucent. Evenly pour flour over sausage, stir, then slowly add half and half, chicken stock and remaining seasoning mix, bring to a boil, and simmer for 3 minutes until gravy is thick, smooth, and coats a spoon.
  • To serve, split biscuits in half and pour a generous amount of sausage gravy, garnish with cheese and green onions.

Notes

Pro Recipe Tips & Tricks
Here are a few tips that will help you make this recipe consistently for years to come.
  • When making your biscuit dough, you can use self-rising flour instead of all-purpose flour; if you do, make sure you omit baking soda, baking powder, and salt.
  • You can use gluten-free flour in the biscuits and sausage gravy.
  • If you eat pork, you can use it in place of turkey breakfast sausage.
  • When blending the flour and butter, you can stop once the butter gets dime sized; instead of mixing it to a coarser texture.
  • Feel free to use any milk you have on hand in place of buttermilk. Just know you’ll be sacrificing some flavor.
  • I do not recommend using lemon juice or white vinegar to curdle your milk for buttermilk. It’s an entirely different flavor.
  • You can use a potato masher to help ground the breakfast sausage in the skillet.
  • You can use whatever milk (skim milk, whole milk, or non-dairy) you have at home as a swap for the half and half in the sausage gravy.
  • The recipe calls for oil. I always use a neutral flavored oil like avocado or olive oil. I do my best to avoid using canola or any other vegetable oils.
  • Try adding some fresh herbs like thyme and rosemary to your gravy recipe.
  • If cayenne is too spicy for you, substitute it with red pepper flakes.
  • For the best biscuits and gravy, I don’t recommend using any store-bought frozen buttermilk biscuits or canned ones. Take a little time and make them at home.
  • If you do not have a biscuit cutter, use a glass to cut your biscuits.
Storage:
Biscuits are best 3 days after baking but will be fresh for 7 days in an airtight container in the fridge. Keep biscuits in a freezer storage bag for 3 months.
Sausage gravy is best served immediately but will remain fresh in an airtight container for 7 days. If you need to freeze your sausage gravy, place in an airtight container and use within 3 months. Thaw 24 hours before using.
Slice biscuits in half before reheating in a 350°F oven for 5-7 minutes or until hot.
Keep sausage gravy in an airtight container for 7 days. Gravy is best 3 days after making it. To reheat gravy, place over a medium heat with ¼ cup chicken stock, cook until hot.
Feel free to use chicken sausage as a swap in turkey sausage.

Nutrition

Calories: 302kcalCarbohydrates: 25gProtein: 14gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 59mgSodium: 776mgPotassium: 247mgFiber: 1gSugar: 3gVitamin A: 418IUVitamin C: 3mgCalcium: 210mgIron: 2mg
Keyword 30 minutes, Buttermilk Biscuits and White Sausage Gravy
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