• Combine flour, salt and baking powder.
• Cut in the shortening until the flour resembles course crumbs (I just used my hands to do this. I find it easier to do than using a fork.)
• Make a well in the center of the flour mixture and pour in the milk. Mix together with a fork.
• Drop the dough into tablespoon drops onto a parchment paper lined baking sheet. 
• Bake at 450 for 10-12 minutes. Allow to cool for a few minutes before serving.

And done!

Ingredients For The Sausage Gravy

There are a LOT of different options for the sausage component here. Check out my easy sausage gravy recipe to explore all the different options and alternatives.

Pour the steaming gravy over your freshly made biscuits and enjoy!

Recipe Variations & Substitutions for Biscuits and Gravy

While the classic version of biscuits and gravy is always a favorite, there are plenty of ways to customize the dish to fit different tastes and dietary needs. Whether you prefer extra spice, a cheesier twist, or a gluten-free option, these variations will help you make the dish your own.

Classic Southern Biscuits and Gravy

This traditional version features flaky homemade biscuits and a creamy, peppery sausage gravy made with pork breakfast sausage, flour, milk, and black pepper. It’s simple, rich, and packed with flavor.

Cheesy Biscuits and Gravy

For a more indulgent take, mix ½ cup of shredded cheddar cheese into the biscuit dough before baking. You can also stir ½ cup of shredded cheese into the sausage gravy for extra creaminess. A sprinkle of Parmesan or pepper jack cheese can add even more depth.

Spicy Biscuits and Gravy

If you like heat, use hot breakfast sausage instead of mild and add a pinch of red pepper flakes or cayenne pepper to the gravy. A few dashes of hot sauce can also add an extra kick.

Gluten-Free Biscuits and Gravy

For a gluten-free version, replace the all-purpose flour in both the biscuits and the gravy with a gluten-free flour blend. Ensure the flour blend contains xanthan gum for structure. You can also thicken the gravy with cornstarch instead of flour.

Dairy-Free Biscuits and Gravy

To make this dish dairy-free, swap out the butter for a plant-based alternative and use almond, oat, or coconut milk instead of dairy milk. Be sure to use a neutral-flavored milk to avoid altering the taste too much.

Turkey or Chicken Sausage Gravy

For a leaner alternative, replace pork sausage with ground turkey or chicken sausage. This lightens up the dish while keeping the same comforting flavors.

Vegetarian Biscuits and Gravy

To make a meat-free version, replace the sausage with plant-based sausage crumbles or finely diced mushrooms. Use a combination of butter, vegetable broth, and milk to create the gravy base.

No matter how you customize it, biscuits and gravy remain a comforting and hearty meal. Now, let’s go over some expert tips to ensure perfect biscuits and gravy every time.

12 Tips for Making The Best Biscuits and Gravy

Perfecting biscuits and gravy comes down to technique and attention to detail. Follow these expert tips to ensure light, fluffy biscuits and rich, creamy gravy every time.

1. Use Cold Butter for Flaky Layers

The key to tender, flaky biscuits is using cold butter. When the butter melts in the oven, it creates steam, which helps form layers. For best results, freeze the butter for 10 minutes before cutting it into the flour.

2. Don’t Overmix the Dough

Overworking the dough can lead to tough, dense biscuits. Mix until just combined, and avoid excessive kneading to keep them soft and airy.

3. Use a Biscuit Cutter for Even Rising

A sharp-edged biscuit cutter or round glass helps create clean cuts, allowing the biscuits to rise evenly. Press straight down without twisting to avoid sealing the edges, which can prevent them from rising properly.

4. Bake at High Heat for a Golden Top

Baking at 425°F (220°C) ensures a crispy, golden-brown top while keeping the inside soft and tender. Placing biscuits close together on the baking sheet helps them rise higher.

5. Brown the Sausage Well

Cooking the sausage until golden brown adds depth to the gravy. Be sure to break it into crumbles as it cooks to distribute the flavor evenly throughout the dish.

6. Cook the Flour for a Smooth Roux

Let the flour cook in the sausage drippings for 1–2 minutes before adding the milk. This step removes the raw flour taste and ensures a smooth, lump-free gravy.

7. Add Milk Slowly and Stir Constantly

Pour the milk in gradually while stirring continuously. This helps create a velvety texture and prevents lumps from forming.

8. Adjust Thickness as Needed

If the gravy is too thick, stir in a splash of milk until it reaches the desired consistency. If it’s too thin, let it simmer for a few more minutes, stirring occasionally.

9. Season Gradually

Since sausage already contains salt and spices, season the gravy a little at a time, tasting as you go. A bit of black pepper, garlic powder, or red pepper flakes can enhance the flavor.

10. Store Biscuits the Right Way

Keep leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap biscuits individually and store them in a freezer-safe bag for up to 3 months.

11. Store Sausage Gravy the Right Way

Refrigerate gravy in an airtight container for up to 3 days. To freeze, transfer to a freezer-safe container and store for up to 2 months.

12. How to Reheat Biscuits & Gravy

To reheat biscuits, warm in the oven at 350°F (175°C) for 5–7 minutes or microwave for 20 seconds. To reheat gravy, place it in a saucepan over low heat, stirring frequently. Add a splash of milk to restore creaminess.

With these tips, you’ll have perfect biscuits and gravy every time. Now, let’s look at the best ways to serve and enjoy this classic dish.

Best Ways to Serve Biscuits and Gravy

The most traditional way to serve biscuits and gravy is by splitting warm biscuits in half and generously spooning the creamy sausage gravy over the top. For an extra indulgent touch, sprinkle with freshly ground black pepper or a little shredded cheese.

For a casserole-style version, layer crumbled biscuits in a baking dish, pour the sausage gravy over them, and bake until bubbly and golden. This method works well for serving a crowd.

If you want a lighter option, serve the sausage gravy over toasted whole-grain bread, English muffins, or even roasted sweet potatoes for a different texture.

Side Dish Pairings

Biscuits and gravy is rich and filling, so pairing it with a few sides can help round out the meal. Here are some great options:

• Scrambled or fried eggs – Adds protein and balances the dish.
• Crispy hash browns or home fries – Provides a crispy contrast to the creamy gravy.
• Fresh fruit or fruit salad – The natural sweetness helps cut through the richness.
• Bacon or sausage links – For an extra dose of savory goodness.
• Grits or cheesy grits – A true Southern-style pairing.

Low-Carb & Keto-Friendly Serving Ideas

For those following a low-carb or keto diet, biscuits and gravy can be modified while keeping the same delicious flavors. Instead of traditional biscuits, serve the gravy over:

• Almond flour or coconut flour biscuits
• Scrambled eggs or an omelet
• Sautéed spinach or roasted cauliflower
• Zucchini hash or mashed cauliflower

Creative Uses for Leftovers

If you have leftover biscuits and gravy, try repurposing them in fun ways:

• Breakfast Sandwich: Slice a biscuit and fill it with scrambled eggs, cheese, and a spoonful of reheated sausage gravy.
• Gravy-Stuffed Omelet: Fold a spoonful of sausage gravy inside an omelet for extra flavor.
• Gravy Topped Potatoes: Pour leftover gravy over baked potatoes or mashed potatoes for a quick meal.

No matter how you serve it, biscuits and gravy is a satisfying and versatile dish that can be enjoyed in many ways. Now, let’s wrap things up with some final takeaways and what to try next.

Final Thoughts

Biscuits and gravy is a timeless Southern breakfast that combines flaky, buttery biscuits with rich and creamy sausage gravy for the ultimate comfort meal. Whether you’re making it for a special weekend brunch or a quick weekday breakfast, this dish is easy to prepare and packed with flavor.

The key to making the perfect biscuits and gravy lies in using cold butter for flaky biscuits, properly thickening the gravy, and seasoning everything to taste. With so many variations, including cheesy, spicy, gluten-free, and dairy-free options, it’s a dish that can be adapted to suit different tastes and dietary needs.

Now that you’ve mastered making homemade biscuits and gravy, why not pair it with scrambled eggs, crispy hash browns, or a fresh fruit salad for a complete meal? Whether you stick to the traditional recipe or experiment with new flavors, this dish is sure to be a breakfast favorite.

Fast, Easy Biscuits and Gravy Recipe

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This classic Southern biscuits and gravy recipe features buttery, flaky biscuits topped with rich and creamy sausage gravy. Perfect for a hearty breakfast or brunch, this homemade version comes together quickly with simple ingredients and is full of comforting flavors.

Print

Ingredients

• For the Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ¾ cup whole milk or buttermilk
• For the Sausage Gravy:
• 1 pound pork breakfast sausage
• ¼ cup all-purpose flour
• 2 ½ cups whole milk
• 1 teaspoon black pepper (adjust to taste)
• ½ teaspoon salt (adjust to taste)
• 2 tablespoons butter (optional, for extra richness)

Instructions

Making the Biscuits:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold, cubed butter and cut it into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
4. Pour in the milk and gently stir until just combined. Be careful not to overmix.
5. Turn the dough onto a floured surface, pat it into a ¾-inch thick rectangle, and fold it over a couple of times to create layers.
6. Roll the dough out and cut out biscuits using a biscuit cutter. Place them close together on the baking sheet.
7. Bake for 12–15 minutes or until golden brown on top. Brush with melted butter, if desired.

Making the Sausage Gravy:

1. In a large skillet over medium heat, cook the sausage, breaking it into crumbles with a spatula. Cook until fully browned. Drain excess grease, leaving about 2 tablespoons in the pan.
2. Sprinkle the flour over the sausage and stir well to coat. Cook for 1–2 minutes to eliminate the raw flour taste.
3. Slowly pour in the milk while stirring constantly to prevent lumps.
4. Let the gravy simmer for 5–7 minutes, stirring occasionally, until thickened.
5. Season with black pepper and salt to taste. Adjust seasoning as needed.
6. Split warm biscuits in half and spoon the sausage gravy over them. Serve immediately.

Notes

For extra fluffy biscuits, use buttermilk instead of whole milk.

For a spicier gravy, use hot sausage or add red pepper flakes.

For a richer gravy, mix in a splash of heavy cream with the milk.

For a dairy-free version, use plant-based milk and butter alternatives.

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Store leftover gravy in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess.