One of the South's signature dishes, biscuits and gravy can be enjoyed at any time of day. Much like shrimp and grits, however, this instinctively savory meal has become a Southern breakfast staple. Biscuits and gravy can be broken down into two essential components: the fluffy, warm buttermilk biscuits, sliced down the middle, and the thick, salty gravy. Like most traditional renditions, this recipe uses pork sausage to add flavor and texture to the gravy, but you can substitute with any kind of ground sausage, from chicken to turkey.The dish comes together quickly—just set your alarm an hour earlier and your guests will awaken to the sweet aromas of biscuits baking and gravy stewing. It's one of our weekend brunch favorites, and it's a great way to feed a crowd. If you're in a pinch, it's easy to prepare this dish ahead of time—just allot time to bake the premade biscuit dough for 14 minutes, and you've got a winning breakfast spread.


Read the full recipe after the video.

Recipe Summary

46 mins
27 mins
13 servings


Sausage Gravy


Instructions Checklist
  • Prepare Biscuits: Preheat oven to 425°F. Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened.

  • Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Roll to 3/4-inch thickness; cut with a 2 1/2-inch round cutter. Place biscuits on a greased baking sheet.

  • Bake at 425ºF for 14 minutes or until golden. Brush tops with melted butter. Keep warm.

  • Prepare Sausage Gravy: Brown sausage in a skillet, stirring until sausage crumbles. Drain, reserving 1 Tbsp. drippings in skillet.

  • Add butter to drippings; cook over low heat until butter melts. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook, stirring constantly, over medium heat 10 minutes or until thickened and bubbly. Stir in sausage, salt, pepper, and Italian seasoning. Cook, stirring constantly, 1 minute or until thoroughly heated.

  • Split biscuits open; serve with gravy.