For a rib-sticking, warm and hearty breakfast, no recipe is more classic than biscuits and gravy. Biscuits and gravy from scratch are fast and easy to make because the biscuits only take half an hour, and the sausage gravy can be made while the biscuits brown in the oven.

The recipe can even be made ahead of time, assembled and saved in the fridge as a biscuits and gravy casserole to be reheated. Regardless of your approach, an easy biscuits and gravy recipe can be whipped up for a big weekend breakfast at a moment's notice.

Biscuits and Gravy Recipe

Total Time: 20 minutes | Prep Time: 15 minutes | Serves: 6 biscuits with gravy



  • 2 cups White Lily all-purpose flour plus 1/4 cup for dusting the counter and rolling pin
  • 3 teaspoons baking power
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 stick unsalted butter, frozen
  • 1 cup cold buttermilk plus 1/4 cup for brushing the biscuit dough


  • 1 pound spicy pork sausage
  • 1/3 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper



  1. Heat the oven to 475 degrees Fahrenheit.

  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.

  3. Slice the stick of butter into tablespoons and then quarter each tablespoon.

  4. Using a pastry cutter, cut the frozen butter into the flour mixture until it appears to be the size of peas.

  5. Stir again to combine well with the butter evenly distributed and then make a well in the center of the flour mixture.

  6. Pour the buttermilk into the flour and stir to just combine the flour and buttermilk into a rough dough.

  7. Turn the dough out onto a floured countertop and knead two to three times to combine.

  8. Using a floured rolling pin, roll the dough out until it is an inch thick.

  9. Use a large biscuit or cookie cutter to cut out the six biscuits.

  10. Using the remaining buttermilk, use your fingertips to pat more on top of the biscuits.

  11. Bake the biscuits for 15 to 20 minutes or until golden brown.


  1. Brown the sausage in a large skillet over medium-high heat.

  2. Sprinkle in the flour and stir to coat the sausage, allowing the flour to cook on for a couple of minutes.

  3. Pour in the milk and whisk continuously until the mixture is smooth and thickened.

  4. Whisk in the salt and pepper and ladle over the biscuits.

This is an easy recipe to make ahead. Simply place the baked, browned biscuits in a casserole dish and pour the sausage gravy over them. Once completely cool, cover tightly with plastic wrap and store in the fridge for up to two or three days. Heat in the oven at 375 degrees Fahrenheit until warm.

For a vegetarian-friendly dish, use thick and juicy beefsteak or heirloom tomatoes. When stewed or sautéed in a saucepan with butter, the tomatoes release all their juices, which brown in the butter. The buttermilk helps to add more flavor to the gravy base, as does a splash of liquid smoke before it is thickened. Nutritional yeast, which has a somewhat cheesy flavor, can also be added for flavor as well as used for a minor thickening agent.

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About the Author

Molly Harris

Molly is a freelance journalist and social media consultant. In addition to, Molly has written for Teen Vogue and Paste magazine. She is the former assistant editor of the Design and Style section of Paste magazine. View her work at