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Biscuits and Gravy Recipe

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Nothing says Southern classic breakfast comfort food more than warm biscuits topped with creamy gravy. This biscuits and gravy recipe is easy to make and is the perfect weekend morning breakfast indulgence.

Plate with biscuits and sausage gravy.

This easy sausage gravy and biscuit recipe puts a Cajun spin on classic biscuits and gravy. It comes from Kevin Belton’s Cookin’ Louisiana: Flavors From the Parishes of the Pelican State. It’s a cookbook filled with mouthwatering recipes that will have you craving more.

Kevin Belton has done it again! This time, he delivers a Southern classic comfort food favorite. Flaky biscuits are topped with creamy sausage gravy that will make your mouth water and the whole family happy. So what are you waiting for? Get in the kitchen and try out this biscuit and sausage gravy recipe for yourself!

Let’s take a quick look at how to make these easy biscuits and southern-style sausage gravy and then I will tell you more about the book.

Ingredients

For this truly Southern breakfast dish, you need the following ingredients:

Biscuits

  • 6 tablespoons butter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ¾ cup cold milk

Sausage Gravy

  • 1 pound pork breakfast sausage
  • ¼ cup all-purpose flour
  • 2 ½ cups milk
  • 1 tsp Creole seasoning
  • ½ teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper

Homemade Biscuits Recipe

The first thing you need to do is freeze your butter. This will help to make the biscuits light and flaky.

Next, preheat your oven to 425 degrees Fahrenheit. While the oven is preheating, start making the biscuits by combining the flour, baking powder, sugar, and salt in a large mixing bowl.

Preheat oven to 425 degrees and line a baking sheet with parchment paper.

Combine the dry ingredients (flour, baking powder, sugar, and salt) in a large bowl. Remove butter from the freezer and cut it into small pieces in the flour mixture using a pastry cutter until it resembles coarse crumbs. Add the milk to the flour mixture and stir until just combined, don’t overmix.

Transfer the biscuit dough to a clean, well-floured surface, and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.

Once the dough is cohesive, fold in half over itself and use your hands to gently flatten it. Rotate the dough 90 degrees and fold in half again, repeat this step 5–6 times, taking care to not overwork the dough. Use your hands to gently flatten the dough to 1-inch thick.

Press a 2 3/4-inch-wide biscuit cutter straight into the dough and drop the biscuit onto the prepared baking sheet. Repeat until you have gotten as many biscuits as possible, and place biscuits on the baking sheet less than ½ inch apart.

Once you have cut as many biscuits as possible out of the dough, gently rework the dough to cut out another biscuit or two until you have at least 7 biscuits total. Bake biscuits for 10–12 minutes or until the tops are lightly golden brown.

Prepare the homemade gravy while the biscuits are baking.

Homemade Savory Sausage Gravy Recipe

Place sausage in a large skillet and turn heat to medium-high heat. Cook, crumbling the sausage as it cooks, until no pink remains. Do not drain the skillet.

Cooking sausage in a skillet.

Sprinkle the flour evenly over the cooked sausage crumbles and cook a minute longer until the flour is absorbed.

Adding flour to sausage to make gravy.

Slowly pour the milk into the skillet, stirring as you pour. Add Creole seasoning, salt, and crushed red pepper, if using. Cook, stirring, until the mixture is thickened.

Once the biscuits have finished baking, slice in half, and top with gravy.

Stack of biscuits on a plate.

How Should Biscuits and Gravy Be Stored?

Leftover biscuits can be stored at room temperature, preferably in an airtight container. Leftover gravy should be placed in an airtight container and refrigerated.

When serving later, reheat biscuits in a microwave at HIGH for 30 seconds. Add a splash of milk to the gravy, stir, cover, and heat in the microwave for 30 – 45 seconds until the desired temperature is reached.

Tip

If you don’t have a pastry blender or cannot find it in the drawer with 1,000 other kitchen gadgets and tools, you can use a fork or two to do the trick.

Plate of biscuits topped with gravy.

Serve these homemade biscuits with creamy sausage gravy along with fresh fruit, hash browns, and a fried egg for a hearty breakfast perfect for a weekend brunch, Saturday morning, or any time you want biscuits and gravy. No rules and no judgment here.

Cookin’ Louisiana: Flavors From the Parishes of the Pelican State

Kevin Belton is the author of Cookin’ Louisiana: Flavors From the Parishes of the Pelican State and he’s the real deal. He grew up in uptown New Orleans and began cooking under the watchful eye of his mother and grandmother. He has spent nearly 3 decades teaching the foundation of Louisiana cooking.

If your television station didn’t carry his show, Big Kevin, Little Kevin, or the CBS morning show where he is the resident chef, you can still have access to his great recipes via his website and by his cookbooks.

In his fourth cookbook, Cookin’ Louisiana, you’ll find the recipes categorized by parishes and beautiful four-color photos of the dishes. Among the recipes you’ll find:

  • Cajun Shrimp Bowl
  • Cracklin’ Cornbread
  • Chocolate Buttermilk Pie
  • Down-the-Bayou Hot Soft-Shell Crabs
  • Smothered Pork Chops and Wild Rice Plate Lunch
  • Breakfast Paella
  • Louisiana Catfish with Okra and Corn
  • Summery Peach Cake with Vanilla Whipped Cream and Cane Syrup
  • Andouille and Shrimp Lasagna Roll-ups

It’s a beautiful cookbook with 78 recipes with a generous helping of Kevin’s captivating stories and humor. Look for it at your local bookstore or get it at Amazon.com.

More Breakfast Recipes

The best way to start your morning is with a healthy, filling breakfast. Whether you’re looking for something sweet or savory there are plenty of options that will get the job done and keep you going all day long!

Close-up view of a chocolate chip muffin that had a bite taken out of it.

Simple Chocolate Chip Muffins

Jar of oats topped with blueberries.

Easy Overnight Oats with Fruit

plate with homemade cracklin' oat bran cereal

Cracklin’ Oat Bran Cereal Clone Recipe

biscuits and sausage gravy

Biscuits and Sausage Gravy

Warm, homemade biscuits topped with creamy sausage gravy come together in about half an hour and are a great way to start your day.
4.34 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 888kcal

Equipment

  • Skillet

Ingredients

Biscuits

  • 6 tablespoons cold butter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • ¾ cup cold milk

Sausage Gravy

  • 1 pound pork breakfast sausage
  • ¼ cup all-purpose flour
  • 2 ½ cups milk
  • 1 teaspoon Creole seasoning
  • ½ teaspoon kosher salt
  • teaspoon crushed red pepper

Instructions

  • Chill butter in the freezer for 10–20 minutes before beginning this recipe. The very cold butter makes light, flaky, buttery biscuits.
  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Remove butter from the freezer and cut it into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Add the milk to the flour mixture and stir until just combined, don’t overmix.
  • Transfer the biscuit dough to a clean, well-floured surface, and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
  • Once the dough is cohesive, fold in half over itself and use your hands to gently flatten. Rotate thedough 90 degrees and fold in half again, repeat this step 5–6 times, taking care to not overwork thedough. Use your hands to gently flatten the dough to 1 inch thick.
  • Press a 2 3/4-inch-wide biscuit cutter straight down into the dough and drop the biscuit onto theprepared baking sheet. Repeat until you have gotten as many biscuits as possible, and place them lessthan 1/2 inch apart on baking sheet.
  • Once you have cut as many biscuits as possible out of the dough, gently rework the dough to cut outanother biscuit or two until you have at least 7 biscuits total. Bake for 10–12 minutes or until tops arelightly golden brown.
  • Prepare gravy while the biscuits are baking.

Sausage Gravy

  • Place sausage in a skillet and turn heat to medium high. Cook, crumbling the sausage as it cooks, untilno pink remains. Do not drain the skillet.
  • Sprinkle the flour evenly over the sausage crumbles and cook a minute longer until the flour isabsorbed. Slowly pour the milk into skillet, stirring as you pour. Add Creole seasoning, salt, andcrushed red pepper, if using. Cook, stirring, until mixture is thickened.
  • Once biscuits are finished baking, slice in half, and ladle gravy over biscuits.

Notes

Excerpted from Cookin’ Louisiana: Flavors From the Parishes of the Pelican State by Kevin Belton. Copyright © 2021 by Gibbs Smith Publishing. Used with permission of the publisher. All rights reserved.

Nutrition

Serving: 2biscuits and gravy | Calories: 888kcal | Carbohydrates: 68g | Protein: 31g | Fat: 54g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 1834mg | Potassium: 938mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1158IU | Vitamin C: 1mg | Calcium: 381mg | Iron: 5mg
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4 Comments

  1. 4 stars
    I saw you on tv for the first time today…love that you sing to your food as i do too when i know im cooking something particularly yummy. Cant wait to try the sausage gravy, will be watching you again. Funny in your comments about not finding the pastry cutter in the cluttered drawer, its like you were talking to me. 🙂

  2. I thought I had parchment paper, but I didn’t. I used the non-shiny side of aluminum foil.
    Everything went well.

  3. This is my basic recipe but leave out creole seasoning and hot flakes . I add a little onion powder and little garlic powder not enough to actually taste just enough to give it some extra flavor.

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