I absolutely love homemade biscuits and gravy and today we have what we think is the BEST Biscuits and Gravy Recipe ever! I know that’s a big statement to make, but I spent some serious time creating perfect biscuits that easily split in the middle, hold up to the thick and creamy sausage gravy while still being soft enough to soak some of the gravy goodness in!
Our recipe takes under an hour to whip up and it’s one of the best, totally indulgent breakfast or brunch dishes to enjoy. We highly recommend long naps after digging into this amazing comfort food!
How to Make the BEST Biscuits and Gravy Recipe
Process
BISCUITS
- Preheat oven to 400˚F. Place flour, baking powder, baking soda, and salt in a mixing bowl and whisk together.
- Add butter and shortening to flour mixture. Cut into the dry mixture, until a coarse mealy texture forms. Stir in buttermilk until just incorporated and turn mixture out onto a clean and lightly floured surface. Knead until a dough just comes together, make sure not to overwork.
- Cut into the dry mixture, until a coarse mealy texture forms.
- Stir in buttermilk until just incorporated and turn mixture out onto a clean and lightly floured surface. Knead until a dough just comes together, make sure not to overwork.
- Form a square with the dough and cut in half.
- Stack one half of the dough on top of the other.
- Roll until about 1 inch thick square. Cut dough again in half and stack atop one another. Again roll into a 1 inch thick square. Cut dough into 4 equal pieces.
- Place biscuits onto a parchment paper lined baking sheet. Brush surface of each biscuit with melted butter.
- Place in the oven and bake for 20 to 25 minutes or until biscuits have risen and are golden brown. Set aside and allow biscuits to cool slightly, about 5 to 7 minutes.
SAUSAGE GRAVY
- Pour oil into a saucepan and place over medium heat. Add sausage and sauté, breaking it up into small pieces with a wooden spoon. Once the breakfast sausage has browned, about 3 to 4 minutes, remove from heat and set aside. Drain grease from saucepan.
- Add butter and melt. Stir in garlic and shallot and sauté for 2 to 3 minutes.
- Whisk in the flour and continue to whisk for 2 to 3 minutes to cook out the raw flour taste.
- Whisk in the milk until no lumps remain. Season with salt and pepper. Lower heat to medium and continue to stir until gravy thickens, about 4 to 5 minutes. Stir sausage mixture back into the gravy. Simmer gravy for 2 to 3 minutes and adjust seasonings as needed.
ASSEMBLY
- Split biscuits in half crosswise and place each onto a plate or shallow bowl.Top each serving with a generous ladle of sausage gravy. Finish with a sprinkle of chives and black pepper. Serve.
Why Add Shortening to the Biscuits?
We add a little bit of shortening to our buttermilk biscuits to give them a more tender texture. We love using butter for the buttery flavor and the moist texture, but the shortening does add a tender touch to the biscuits, which we think is important for biscuits that are used in biscuits and gravy!
Tips and Tricks for Success
- When you are making the biscuits, be sure not to over-knead your dough. The biscuits will become dense and tough.
- It is best to stick with whole milk (or even cream for an extra indulgent gravy) for this recipe, but if you cannot have dairy, you can use milk alternatives such as almond or oat milk. The flavor will vary slightly.
- If you don’t want to use sausage in your gravy you can substitute with mushrooms for a vegetarian version, bacon, or ground turkey for a lighter version.
- It is best to serve this dish when everything is warm! The fluffy biscuits will soak up the delicious creamy sausage gravy better when they are fresh.
Make Ahead and Freezing Instructions
Biscuits
- You can bake them ahead of time and store them in an airtight container for up to three days. When you are ready to serve, just pop them into the microwave for about 30 seconds to warm up.
- To freeze the biscuits: Place the uncooked biscuits onto a baking sheet as if they were going into the oven. Place them in the freezer until full frozen (about 2 or 3 hours), then transfer to an airtight bag such as a ziplock and store in the freezer for up to three months. Then bake when you are ready to use!
For the Gravy
- Make the gravy ahead of time and store in an airtight container in the refrigerator for up to three days. When you are ready to serve, reheat on the stove until warmed all the way through.
- To freeze the gravy: Make gravy and let it come to room temperature. Place in an airtight container in the freezer for up to three months. When you are ready to reheat, place the gravy on the counter for 6 hours to thaw. Then reheat on the stove until warmed through.
What to Serve with Biscuits and Gravy?
Biscuits and gravy is a full meal in itself. Traditionally it’s served for breakfast, but we also love this recipe for a ‘breakfast for dinner’ sitch! Here are some ideas for what goes well with our biscuits and gravy:
- A simple side salad
- Roasted Vegetables
- Eggs – fried, over easy, scrambled
- Fruit salad
More Delicious Scone and Biscuit Recipes You Will Love
BEST Biscuits and Gravy Recipe
The very BEST Biscuits and Gravy Recipe you will ever taste! The biscuits are perfectly buttery, soft, with a slightly crisp exterior. They're the perfect vessel to soak up all the rich, creamy and very addicting sausage gravy!
Servings:
INGREDIENTS
biscuits
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter cut into small cubes
- 4 tablespoons shortening
- 3/4 cup buttermilk
- 2 tablespoons salted butter melted
sausage gravy
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- 6 ounces breakfast pork sausage
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons all purpose flour
- 1 1/3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tbsp sliced chives optional
INSTRUCTIONS
biscuits
- Preheat oven to 400˚F. Place flour, baking powder, baking soda, and salt in a mixing bowl and whisk together.
- Add butter and shortening to flour mixture. Cut into the dry mixture, until a coarse mealy texture forms. Stir in buttermilk until just incorporated and turn mixture out onto a clean and lightly floured surface. Knead until a dough just comes together, make sure not to overwork.
- Cut into the dry mixture, until a coarse mealy texture forms.
- Stir in buttermilk until just incorporated and turn mixture out onto a clean and lightly floured surface.
- Knead until a dough just comes together, make sure not to overwork.
- Form a square with the dough and cut in half.
- Stack one half of the dough on top of the other and roll until about 1 inch thick.
- Cut dough again in half, stack atop one another and roll into a 1 inch thick square.
- Cut dough into 4 equal pieces.
- Place biscuits onto a parchment lined baking sheet.
- Brush surface of each biscuit with melted butter.
- Place in the oven and bake for 20 to 25 minutes or until biscuits have risen and are golden brown. Set aside and allow biscuits to cool slightly, about 5 to 7 minutes.
sausage gravy
- Pour oil into a saucepan and place over medium heat. Add sausage and sauté, breaking it up into small pieces with a wooden spoon.
- Once the sausage has browned, about 3 to 4 minutes, remove from heat and set aside. Drain grease from saucepan.
- Add butter and melt. Stir in garlic and shallot and sauté for 2 to 3 minutes.
- Whisk in the flour and continue to whisk for 2 to 3 minutes to cook out the raw flour taste.
- Whisk in the milk until no lumps remain. Season with salt and pepper. Lower heat to medium and continue to stir until gravy thickens, about 4 to 5 minutes.
- Stir sausage mixture back into the gravy. Simmer gravy for 2 to 3 minutes and adjust seasonings as needed.
assembly
- Split biscuits in half crosswise and place each onto a plate or shallow bowl.
- Top each serving with a generous ladle of sausage gravy. Finish with a sprinkle of chives and black pepper. Serve.
NOTES
Tips and Tricks for Success
- When you are making the biscuits, be sure not to over-knead your dough. The biscuits will become dense and tough.
- It is best to stick with whole milk (or even cream for an extra indulgent gravy) for this recipe, but if you cannot have dairy, you can use milk alternatives such as almond or oat milk. The flavor will vary slightly.
- If you don’t want to use sausage in your gravy you can substitute with mushrooms for a vegetarian version, bacon, or ground turkey for a lighter version.
- It is best to serve this dish when everything is warm! The fluffy biscuits will soak up the delicious creamy sausage gravy better when they are fresh.
- You can bake them ahead of time and store them in an airtight container for up to three days. When you are ready to serve, just pop them into the microwave for about 30 seconds to warm up.
- To freeze the biscuits: Place the uncooked biscuits onto a baking sheet as if they were going into the oven. Place them in the freezer until full frozen (about 2 or 3 hours), then transfer to an airtight bag such as a ziplock and store in the freezer for up to three months. Then bake when you are ready to use!
- Make the gravy ahead of time and store in an airtight container in the refrigerator for up to three days. When you are ready to serve, reheat on the stove until warmed all the way through.
- To freeze the gravy: Make gravy and let it come to room temperature. Place in an airtight container in the freezer for up to three months. When you are ready to reheat, place the gravy on the counter for 6 hours to thaw. Then reheat on the stove until warmed through.
Calories: 827kcal Carbohydrates: 58g Protein: 18g Fat: 58g Saturated Fat: 26g Cholesterol: 112mg Sodium: 1407mg Potassium: 340mg Fiber: 2g Sugar: 7g Vitamin A: 1069IU Vitamin C: 1mg Calcium: 300mg Iron: 4mg
CUISINE: American
KEYWORD: biscuits, sausage gravy
COURSE: Breakfast, brunch, dinner, Main Course
Did you make this recipe? We want to see!
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I don’t know, where did you find or get inspiration for such dishes? But this is awesome and mouth-watering.
Super easy, quick and delicious! Had breakfast done start to finish in 40 minutes.
Good to know that works too! I learn so much from you as well! Keep it up great post.
I would love to make those biscuits but you didn’t mention HOW much butter or buttermilk….Please add that…..
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Warm Regard’s
Amy whincester
The amount of butter is in the ingredient list and I don’t use buttermilk for this recipe, I use cream which is also listed in the ingredient list. Let me know if you’re still having trouble spotting it!
This is so prefect. I was thinking of making biscuits and gravy as a thank you brunch for my friends who host me at the beach during the summer. This looks like a great recipe. Thank you!
Hi what a great recipe combination..
As a kid in the early 80’s our favorite part of our drive to Orlando was stopping in S.C. for what this generation knows nothing about, REAL FOOD! For a breakfast like hot cakes, eggs, sausage bacon and the BISCUITS AND GRAVY! Thank you for taking me back to my childhood with this recipe, now all I need is the Mickey Mouse ears!!
That is my recipe, but I ALWAYS use lard, never shortening. And I am lucky enough to have my own lard form locally raised pigs. Dynamite.
Oooh!! I remembered we tried those on our route 66 road trip in America, and I really liked them. Maybe it’s time I try to do them at home?
I’m right there with you in terms of ordering biscuits and gravy everywhere! Although it’s not exactly diet friendly, they’re nearly impossible to turn down! I tried to make homemade biscuits once and failed miserably. I may just have to try this recipe and pray they turn out better! They look incredible! Sausage gravy all the way! Thanks for sharing!