Southern-Style Biscuits and Gravy

Why You’ll Love Southern-Style Biscuits and Gravy Recipe

I like this recipe because it delivers classic Southern flavor using simple ingredients. I enjoy how the biscuits bake up tall and tender, while the savory gravy brings everything together with bold seasoning. I also appreciate that it works beautifully for breakfast, brunch, or even a cozy dinner.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Biscuits:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon sugar
½ cup (1 stick) unsalted butter, cold and cubed
¾ cup whole milk (or buttermilk for a richer taste)
1 tablespoon melted butter (for brushing)

For the Gravy:
1 tablespoon olive oil or vegetable oil
1 lb Halal breakfast sausage (or Halal sausage links, crumbled)
2 tablespoons all-purpose flour
2 cups whole milk
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper (more to taste)
Salt to taste
A pinch of red pepper flakes (optional for a little heat)
Fresh parsley for garnish (optional)

Directions

I start by preheating the oven to 450°F (230°C) and preparing a baking sheet. In a large bowl, I whisk together the flour, baking powder, salt, and sugar. I cut in the cold butter until the mixture looks like coarse crumbs, then gently stir in the milk just until the dough comes together.

I turn the dough onto a floured surface, knead it lightly, and pat it to about 1-inch thickness. I cut out the biscuits, place them close together on the baking sheet, and bake until golden. Once baked, I brush them with melted butter.

To make the gravy, I heat oil in a skillet and cook the sausage until browned and fully cooked. I sprinkle flour over the sausage and cook briefly to form a roux. I slowly stir in the milk and let the gravy simmer until thick. I season it with garlic powder, onion powder, black pepper, salt, and red pepper flakes if I want a little heat. I serve the hot gravy generously over split biscuits.

Servings and Timing

I usually serve this recipe to about 4 people. I spend around 15 minutes prepping and about 35 minutes cooking, bringing the total time to roughly 50 minutes.

Variations

I sometimes add extra black pepper for a more traditional Southern kick. When I want richer biscuits, I use buttermilk instead of milk. I also enjoy adding a pinch of smoked paprika to the gravy for depth.

Storage/Reheating

I store leftover biscuits and gravy separately in airtight containers in the refrigerator for up to three days. When reheating, I warm the biscuits in the oven and gently reheat the gravy on the stovetop, adding a splash of milk if needed.

FAQs

Can I make the biscuits ahead of time?

I bake them ahead and reheat them briefly in the oven before serving.

Can I freeze the biscuits?

I freeze baked biscuits and thaw them before reheating.

How do I keep biscuits fluffy?

I avoid overmixing and keep the butter very cold.

Can I make the gravy thicker?

I let it simmer a little longer or add a small pinch of flour.

Is this recipe spicy?

I find it mild, but I add red pepper flakes when I want heat.

Can I use a different type of sausage?

I stick with Halal sausage, but different seasonings work well.

What if my gravy is lumpy?

I whisk constantly while adding milk to keep it smooth.

Can I use low-fat milk?

I can, but whole milk gives the best texture.

Is this dish good for brunch?

I find it perfect for brunch spreads.

What can I serve with it?

I enjoy it with eggs, fruit, or a simple green salad.

Conclusion

I keep this Southern-style biscuits and gravy recipe close because it delivers pure comfort in every bite. I love how the flaky biscuits and creamy gravy come together into a satisfying, timeless dish that always feels warm and welcoming.