There is something uniquely satisfying about a slow weekend morning, the smell of coffee brewing, and the promise of a truly hearty breakfast. For me, that breakfast is often a generous plate of Buttery Biscuits and Gravy. This isn’t just any breakfast; it’s a statement. It’s the kind of meal that sets the tone for a relaxed day ahead. I’ve been making this for over 8 years, and it never disappoints. The magic lies in the contrast: the incredibly light, flaky, buttery biscuits provide the perfect vessel for a rich, creamy, and deeply savoury sausage gravy, humming with black pepper.

It’s a dish with deep roots in American Southern cuisine, but its appeal is absolutely universal. We’re not just making a meal here; we’re creating an experience. Imagine splitting open a warm, steaming biscuit, its layers practically begging to be filled, and then ladling over that velvety, sausage-studded gravy. It’s the kind of breakfast that works beautifully for a lazy Saturday with the family, a special brunch with friends, or one of those days when you just need something substantial and comforting to start your day. If you’re looking for another wonderful weekend breakfast project, our Maple Pecan Sticky Buns are also a fantastic choice.

This recipe is my definitive version, honed over many weekends. We’ll make the biscuits from scratch – it’s much more straightforward than you might think and the results are worlds apart from anything shop-bought. The gravy is simple but relies on a good technique to achieve that perfect, lump-free creaminess. Let’s get cooking.

Recipe Overview

This recipe guides you through creating wonderfully flaky, layered buttermilk biscuits and a classic, savoury sausage gravy. The flavour profile is rich and buttery, with the peppery, herby notes of the sausage cutting through the creamy sauce. After many tests, I found that letting the flour cook in the sausage fat for a full two minutes is the secret to developing a rich, nutty flavour in the gravy and avoiding any hint of a raw flour taste.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 people
• Difficulty: Medium

Why You’ll Love This Buttery Biscuits And Gravy Recipe

• Genuine Flavour: The gravy is intensely savoury from the pork sausage, with a luxurious, creamy texture from the whole milk and a pleasant warmth from the coarse black pepper. The breakfast biscuits themselves are salty, buttery, and so light they practically melt in your mouth.
• Ready in Under 45 Minutes: From gathering your ingredients to plating up, this impressive breakfast comes together in about 40 minutes, making it very manageable for a weekend morning.
• A Flexible Recipe: This is a great base for customisation. You can add a pinch of cayenne for more warmth, stir in some fresh sage for an earthy note, or even try it with turkey sausage for a leaner version.

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• Ideal for Hearty Meals: It works beautifully for a leisurely weekend brunch when you have a bit more time, or for one of our family’s favourites: ‘breakfast for dinner’. It’s filling and deeply satisfying.
• Family Tested: My family absolutely adores this recipe. The moment the plates hit the table, a respectful silence falls as everyone digs in. It’s a sure-fire way to get compliments from everyone at the table.

Buttery Biscuits And Gravy Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

We’re using simple, high-quality ingredients to get the best results. For the sausage, I always opt for a good quality Cumberland pork sausage from the butcher; the seasoning is just right and it renders enough fat for a flavourful gravy. Don’t be tempted to use skimmed milk here – whole milk is essential for the rich, creamy consistency.

• For the Buttery Biscuits:
• 250g plain flour, plus extra for dusting
• 1 tbsp caster sugar
• 1 tbsp baking powder
• 1 tsp salt
• 115g cold unsalted butter, cut into 1cm cubes
• 180ml buttermilk, chilled
• 1 tbsp extra buttermilk or milk, for brushing

• For the Sausage Gravy:
• 450g good quality pork sausage meat (or sausages, casings removed)
• 50g plain flour
• 950ml whole milk
• 1 tsp coarse black pepper, plus extra for serving
• 1/2 tsp salt (adjust to taste, as sausages vary)
• 1/4 tsp smoked paprika (optional, but adds a lovely depth)

Marcus’s Tip: Make sure your butter and buttermilk are *very* cold. This is the non-negotiable secret to creating those beautiful, flaky layers in your breakfast biscuits. I always pop my cubed butter in the freezer for 15 minutes before I start mixing.

How to Make Buttery Biscuits And Gravy

The process is quite methodical. We’ll get the biscuits in the oven first, and while they bake to golden perfection, we’ll make the gravy. This timing means everything comes together piping hot at the same time.

1. Prepare for the Biscuits: Preheat your oven to 220°C (200°C fan) and line a large baking tray with baking parchment.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the 250g plain flour, caster sugar, baking powder, and salt. This ensures the raising agents are evenly distributed.
3. Cut in the Cold Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. Working quickly is key to keeping the butter cold. This lamination technique is explained well on Serious Eats as being crucial for flakiness.
4. Add Buttermilk and Form Dough: Make a well in the centre and pour in the cold buttermilk. Use a fork or spatula to mix until a shaggy dough just comes together. Do not overmix! A few dry spots are fine.
5. Fold and Cut the Biscuits: Tip the dough onto a lightly floured surface. Gently pat it into a rectangle, then fold it in on itself like a letter, three or four times. This creates the layers. Finally, pat the dough out to about 2cm (¾ inch) thickness. Use a 6cm round cutter to press straight down – don’t twist! – to cut out your biscuits. Re-pat the scraps once to get a couple more.
6. Bake the Biscuits: Place the biscuits on the prepared baking tray, ensuring they are just touching (this helps them rise higher). Brush the tops with a little milk or buttermilk and bake for 12-15 minutes, or until tall, golden brown, and cooked through.
7. Start the Gravy: While the biscuits are baking, place a large, heavy-based frying pan or skillet over a medium heat. Add the sausage meat and cook, breaking it up with a wooden spoon, for 8-10 minutes until it’s browned and cooked through.
8. Make the Roux: Do not drain the fat from the pan. Sprinkle the 50g of plain flour over the cooked sausage and its rendered fat. Stir constantly and cook for 2 minutes. The mixture will look pasty. This step toasts the flour and is vital for the gravy’s flavour. What works best for me is to keep everything moving so it doesn’t catch on the bottom of the pan.
9. Whisk in the Milk: Gradually begin pouring in the whole milk, about 200ml at a time, whisking vigorously after each addition to ensure there are no lumps. Once all the milk is incorporated, bring the mixture to a gentle simmer.
10. Simmer and Season: Reduce the heat to low and let the gravy simmer gently for 5-8 minutes, stirring occasionally, until it has thickened to a lovely consistency that coats the back of a spoon. Stir in the salt, black pepper, and smoked paprika. Taste and add more seasoning if needed.
11. Serve Immediately: By now, your biscuits should be ready. Split the warm biscuits in half, place them on a plate, and generously ladle the hot sausage gravy all over. Finish with an extra grind of black pepper.

Tips From My Kitchen

• Temperature is Everything: For truly flaky biscuits, your fat must be cold. If your kitchen is warm, consider chilling your flour and mixing bowl for 30 minutes before you start. The pockets of cold butter create steam as they melt in the oven, which is what pushes the layers apart.
• The Unmissable Step: I learned that not draining the sausage fat is essential for the gravy’s final flavour. That rendered fat is liquid gold. It combines with the flour to create a deeply savoury roux, which is the foundation of an authentic, rich gravy.
• Making Ahead: You can prepare the biscuit dough a day in advance. Cut out the biscuits, place them on a tray (not touching), cover tightly with cling film, and refrigerate. You can bake them straight from the fridge; just add a minute or two to the baking time. The gravy is best made fresh for the best texture.
• Storage and Reheating: Store leftover biscuits and gravy separately in airtight containers in the fridge for up to 3 days. Reheat the gravy gently on the hob over a low heat, adding a splash of milk to loosen it up as it will thicken upon cooling. The biscuits can be warmed in the oven for a few minutes.

Equipment You’ll Need

• Large, heavy-based frying pan or skillet
• Sharp knife and cutting board
• Large mixing bowl
• Wooden spoon or spatula
• Whisk
• Pastry blender (optional)
• 6cm round biscuit cutter
• Baking tray

Delicious Variations to Try

Once you’ve mastered the classic recipe, it’s a brilliant base for a few tasty tweaks. Here are some of my favourite ways to customise it.

• Spicy Sausage Gravy: Add 1/2 teaspoon of red pepper flakes or a finely chopped fresh red chilli to the pan along with the sausage meat. It adds a lovely, lingering warmth.
• Herbaceous Gravy: For a more fragrant, earthy flavour, stir a tablespoon of finely chopped fresh sage or thyme into the finished gravy just before serving.
• Leaner Protein Option: This recipe works well with good quality turkey or even chicken sausage. Be aware that these are leaner, so you may need to add a tablespoon of butter to the pan before you add the flour to ensure you have enough fat to make a proper roux.

What to Serve With Buttery Biscuits And Gravy

This is a very complete meal on its own, but a few simple additions can elevate it even further, especially if you’re serving it for brunch.

• Fried or Poached Eggs: A perfectly cooked sunny-side-up egg served right on top is a classic pairing. The runny yolk mixes with the gravy to create an even richer sauce.
• A Simple Green Salad: If you’re having this for dinner, a simple salad with a sharp vinaigrette helps cut through the richness. It’s a nice contrast, much like the one we serve with our Stuffed Bell Peppers with Turkey.
• Drink Pairing: A robust, strong black coffee is the traditional and perfect partner. If it’s a celebratory brunch, a sharp, citrusy mimosa works wonderfully to balance the savoury flavours.

Frequently Asked Questions

Buttery Biscuits And Gravy Recipe

A classic American comfort food featuring fluffy, buttery biscuits smothered in a rich and savory homemade pork sausage gravy. Perfect for a hearty breakfast or brunch.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 980

Ingredients Method Notes

Ingredients

  

For the Buttery Biscuits

• 250 g plain flour plus extra for dusting
• 1 tbsp caster sugar
• 1 tbsp baking powder
• 1 tsp salt
• 115 g cold unsalted butter cut into 1cm cubes
• 180 ml buttermilk chilled
• 1 tbsp extra buttermilk or milk for brushing

For the Sausage Gravy

• 450 g good quality pork sausage meat or sausages, casings removed
• 50 g plain flour
• 950 ml whole milk
• 1 tsp coarse black pepper plus extra for serving
• 1/2 tsp salt adjust to taste, as sausages vary
• 1/4 tsp smoked paprika optional, but adds a lovely depth

Method

 

1. Prepare for the Biscuits: Preheat your oven to 220°C (200°C fan) and line a large baking tray with baking parchment.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the 250g plain flour, caster sugar, baking powder, and salt. This ensures the raising agents are evenly distributed.
3. Cut in the Cold Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. Working quickly is key to keeping the butter cold. This lamination technique is explained well on Serious Eats as being crucial for flakiness.
4. Add Buttermilk and Form Dough: Make a well in the centre and pour in the cold buttermilk. Use a fork or spatula to mix until a shaggy dough just comes together. Do not overmix! A few dry spots are fine.
5. Fold and Cut the Biscuits: Tip the dough onto a lightly floured surface. Gently pat it into a rectangle, then fold it in on itself like a letter, three or four times. This creates the layers. Finally, pat the dough out to about 2cm (¾ inch) thickness. Use a 6cm round cutter to press straight down – don’t twist! – to cut out your biscuits. Re-pat the scraps once to get a couple more.
6. Bake the Biscuits: Place the biscuits on the prepared baking tray, ensuring they are just touching (this helps them rise higher). Brush the tops with a little milk or buttermilk and bake for 12-15 minutes, or until tall, golden brown, and cooked through.
7. Start the Gravy: While the biscuits are baking, place a large, heavy-based frying pan or skillet over a medium heat. Add the sausage meat and cook, breaking it up with a wooden spoon, for 8-10 minutes until it’s browned and cooked through.
8. Make the Roux: Do not drain the fat from the pan. Sprinkle the 50g of plain flour over the cooked sausage and its rendered fat. Stir constantly and cook for 2 minutes. The mixture will look pasty. This step toasts the flour and is vital for the gravy's flavour. What works best for me is to keep everything moving so it doesn't catch on the bottom of the pan.
9. Whisk in the Milk: Gradually begin pouring in the whole milk, about 200ml at a time, whisking vigorously after each addition to ensure there are no lumps. Once all the milk is incorporated, bring the mixture to a gentle simmer.
10. Simmer and Season: Reduce the heat to low and let the gravy simmer gently for 5-8 minutes, stirring occasionally, until it has thickened to a lovely consistency that coats the back of a spoon. Stir in the salt, black pepper, and smoked paprika. Taste and add more seasoning if needed.
11. Serve Immediately: By now, your biscuits should be ready. Split the warm biscuits in half, place them on a plate, and generously ladle the hot sausage gravy all over. Finish with an extra grind of black pepper.

Notes

Store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat gravy gently on the stovetop.

I really hope you and your family enjoy this Buttery Biscuits and Gravy Recipe as much as mine does. It’s a true weekend indulgence that feels special every single time we make it. If you enjoyed this hearty meal, you might also like my recipe for a Creamy Chicken and Rice One Pot Meal. I’d love to hear how you get on with it in the comments below – tell me about your kitchen adventures!

Happy cooking,
Marcus