Biscuit and Sausage Gravy







If I had to choose between a sweet or savory breakfast meal, I would totally go for the savory. This biscuit and gravy is at the top of my list for savory breakfast. I have been working on this recipe for a while, I started with a basic biscuit recipe and overtime I tweaked it to my perfection. Sausage gravy is pretty simple to do and customizable to your liking.

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Biscuit and Sausage Gravy

  • Author: Winny Hayes





1 3/4 cup of all purpose flour + more as needed

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 stick (1/2 cup) frozen butter, grated

1 cup butter milk


  • Grate your butter, it helps if the butter is frozen. I just stick mine in the freezer for a couple of hours. If you have the time I would highly suggest placing the grated butter on a parchment paper and freeze for a couple of hours.
  • To make the buttermilk, into a measuring cup add1 tablespoon of vinegar and fill with milk until it reaches the 1 cup mark. Whisk and set aside for a 5 minutes to sour.
  • Combine the all-purpose flour, baking powder, baking soda and salt into a large bowl and whisk to combine. Add the grated butter and using your hands to combine until it resembles coarse crumbs. Slowly pour the buttermilk and fold to combine using a spatula or wooden spoon. This mixture will be sticky, add more flour until it becomes moist, 1 tablespoon at a time. Dough should not be sticking to your hands.
  • Onto a floured surface, drop the dough and dust the top with flour. Shape into a rectangle and fold in half, rotate to 90 degrees and flatten gently. Shape into a rectangle again, fold and rotate. Repeat 5 times.
  • Wrap dough with plastic wrap and refrigerate for 15 minutes. We want the dough to be cold when we bake it. In the meantime, preheat oven to 425 F.
  • add dough onto a floured surface and dust with a bit more flour, flatten to about 3/4 inch and cut into circles using a biscuit cutter. It helps if you dip the biscuit cutter into flour first. Be sure not to twist the biscuit cutter as you lift, we don’t want to seal the edges.
  • Place biscuits into a cast iron skillet and brush the top with buttermilk. Bake for 18 minutes or until golden brown. Brush with melted butter and enjoy.


Sausage Gravy


1 lb. breakfast sausage of choice

1/2 teaspoon ground (rubbed) sage

1/2 teaspoon ground fennel

1 1/2 teaspoon Cajun seasoning (omit if serving to kids and use your preferred seasoning)

salt and black pepper to taste

1 tablespoon butter

1 1/2 tablespoon all-purpose flour

2 cups of milk or more



  • Into a hot skillet add a bit of oil and cook the sausage, breaking it up as you go until no longer pink. Add the rubbed sage and ground fennel, stir to combine.
  • Melt the butter in the skillet and sprinkle in the flour, mix to combine and cook for about a minute.
  • Slowly add 1 cup of the milk and stir, add the other cup and stir again. You can add more milk if mixture is too thick. Add the Cajun seasoning, salt and pepper to taste. Cook for a few more minutes.
  • Pour gravy over the biscuits and enjoy.

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