The Best Biscuits And Gravy Recipe
THE BEST BISCUITS AND GRAVY RECIPE is a easy American recipe that serves 4. 350 calories per serving. Recipe by Happily Homecooking on YouTube.
Prep: 15 min | Cook: 31 min | Total: 56 min
Cost: $4.73 total, $1.18 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 0.75 teaspoon Salt (fine sea salt)
- 0.5 teaspoon Baking Soda (aluminum‑free)
- 1 tablespoon Baking Powder (double‑acting)
- 0.25 cup Unsalted Butter (cold, cut into small pieces)
- 0.75 cup Whole Milk (room temperature, for biscuit dough)
- 2 teaspoons White Vinegar (creates a quick buttermilk)
- 3.5 cups Whole Milk (for sausage gravy, whole milk for richness)
- 0.5 pound Pork Sausage (regular breakfast pork sausage, removed from casing if needed)
- 2 tablespoons Unsalted Butter (melted, for gravy roux)
- 0.33 cup All-Purpose Flour (for gravy roux)
- 1 teaspoon Sea Salt (for gravy seasoning)
- 1 teaspoon Black Pepper (freshly ground for peppery flavor)
- 1 tablespoon Unsalted Butter (melted, brushed on biscuits before baking)
Instructions
Combine dry ingredients
In a medium mixing bowl whisk together 2 cups all‑purpose flour, 3/4 tsp salt, 1/2 tsp baking soda, and 1 tbsp baking powder until evenly distributed.
Time: PT2M
Cut in cold butter
Add 1/4 cup cold unsalted butter to the dry mixture. Using two knives in a criss‑cross motion (or a pastry cutter), cut the butter into pea‑size pieces until the mixture resembles coarse crumbs.
Time: PT2M
Make quick buttermilk
Stir 3/4 cup whole milk with 2 tsp white vinegar and let sit for 1 minute.
Time: PT1M
Form the biscuit dough
Pour the buttermilk into the dry ingredients and stir with a large spoon until a shaggy dough forms. Do not over‑mix.
Time: PT2M
Gentle folding and patting
Turn the dough onto a lightly floured cutting board. Fold it over a few times—just enough to bring it together—then pat to a thickness of 3/4 to 1 inch.
Time: PT3M
Cut biscuits (first batch)
Dust a biscuit cutter or the rim of a glass with flour, press into the dough and lift out the biscuits. Gather the scraps, gently reform, and repeat to make about four large biscuits.
Time: PT4M
Prepare baking sheet
Line a baking sheet with parchment paper. Place the biscuits close together, press a small indentation into the top of each, and brush with 1 tbsp melted butter.
Time: PT2M
Bake biscuits
Bake in a pre‑heated oven at 450°F until golden brown, about 15 minutes.
Time: PT15M
Temperature: 450°F
Brown the sausage
While biscuits bake, crumble ½ lb pork sausage into a saucepan over medium heat. Cook, breaking it up, until fully browned and no longer pink.
Time: PT7M
Create the roux
Add 2 tbsp melted butter to the cooked sausage, stir, then sprinkle in 1/3 cup flour. Cook, stirring, for 1 minute until the flour is lightly toasted.
Time: PT1M
Add milk gradually
Slowly whisk in 3½ cups whole milk, adding a little at a time and stirring constantly to prevent lumps.
Time: PT3M
Season and thicken
Stir in 1 tsp sea salt and 1 tsp freshly ground black pepper. Bring the mixture to a gentle boil, then reduce heat and simmer, stirring frequently, until the gravy thickens to a creamy consistency, about 5 minutes.
Time: PT5M
Serve
Split a warm biscuit, ladle generous spoonfuls of sausage gravy over the top, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Contains pork, Contains dairy
Allergens: Wheat (gluten), Dairy, Soy (may be present in sausage)
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour, Whole wheat flour (will be denser)
- Instead of Salt: Kosher salt (use slightly less)
- Instead of Baking Soda: Baking powder (increase amount)
- Instead of Baking Powder: Baking soda + cream of tartar
- Instead of Unsalted Butter: Margarine, Vegetable shortening
- Instead of Whole Milk: Buttermilk (use less vinegar), Almond milk (will affect texture)
- Instead of White Vinegar: Lemon juice
- Instead of Whole Milk: 2% milk (gravy will be slightly less rich), Half‑and‑half (richer)
- Instead of Pork Sausage: Turkey sausage, Plant‑based breakfast sausage
- Instead of Unsalted Butter: Margarine
- Instead of All-Purpose Flour: Cornstarch (use half amount), Gluten‑free flour blend
- Instead of Sea Salt: Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Unsalted Butter: Melted coconut oil
Equipment Needed
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
- Pastry Cutter (optional)
- Biscuit Cutter (or glass) (optional)
- Baking Sheet
- Parchment Paper
- Oven
- Saucepan
- Wooden Spoon
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Do not overwork the biscuit dough; minimal handling keeps biscuits fluffy.
- Keep the butter cold and cut it into small pieces for flaky layers.
- Bake biscuits at a high temperature (450°F) so they rise quickly and stay tender.
- Cook sausage until fully browned to develop flavor and avoid raw pork.
- Gradually whisk milk into the roux to prevent lumps and achieve a smooth gravy.
Chef Tips from the Video
- Use ice‑cold butter and, if possible, chill the dough for 10 minutes before cutting for extra flakiness.
- A quick buttermilk made with vinegar adds tenderness without needing separate ingredients.
- Pressing the biscuits together on the baking sheet creates a soft “nook” that traps steam and yields a higher rise.
- If you don’t have a biscuit cutter, a clean glass rim works perfectly.
Troubleshooting
Biscuits turn out dense or tough.
Do not over‑mix or over‑knead the dough; keep the butter cold and handle the dough as little as possible.
Gravy is lumpy.
Whisk the flour into the melted butter thoroughly to form a smooth roux before adding milk, and add milk gradually while whisking constantly.
Gravy is too thin.
Simmer longer to reduce, or whisk in an additional teaspoon of flour mixed with a little cold milk.
Sausage remains pink or undercooked.
Cook the sausage over medium heat until it is fully browned and reaches 160°F; break it up continuously to ensure even cooking.
Storage
Refrigerator: Store baked biscuits in an airtight container and gravy in a separate airtight container for up to 3 days.
Freezer: Freeze biscuits wrapped tightly for up to 2 months; freeze gravy in freezer‑safe containers for up to 1 month.
Room temperature: Biscuits are best served fresh but can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- Bake biscuits ahead of time, let them cool, then reheat in a 350°F oven for 5‑7 minutes.
- Gravy can be made up to 2 days ahead; reheat gently over low heat, adding a splash of milk if it thickens too much.
Frequently Asked Questions
What is the cultural significance and history of biscuits and sausage gravy in Southern American cuisine?
Biscuits and gravy originated in the rural South as a hearty, inexpensive breakfast for farm workers. The dish combines flaky, buttery biscuits with a protein‑rich sausage gravy, providing lasting energy for a day of labor.
What are traditional regional variations of biscuits and gravy across the Southern United States?
In Texas, the gravy often includes chorizo and a touch of cumin. In the Carolinas, buttermilk biscuits are common, and the gravy may be spicier with cayenne. Some areas add cheese on top for extra richness.
How is biscuits and gravy authentically served in the South?
Traditionally, the biscuits are split open, a generous ladle of hot sausage gravy is poured over the top, and the dish is eaten immediately, sometimes with a side of fried eggs or hash browns.
During what occasions or celebrations is biscuits and gravy traditionally enjoyed in Southern culture?
Biscuits and gravy is a staple weekend breakfast, especially on Sunday mornings, and is also served at church potlucks, family gatherings, and as comfort food during colder months.
How does biscuits and gravy fit into the broader Southern comfort food tradition?
It exemplifies Southern comfort food by using simple, pantry‑based ingredients—flour, butter, milk, and pork—to create a rich, satisfying dish that reflects the region’s emphasis on hearty, home‑cooked meals.
What are the authentic traditional ingredients for biscuits and gravy versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, cold unsalted butter, whole milk (or buttermilk), pork breakfast sausage, and sea salt. Acceptable substitutes are cake flour for a lighter biscuit, turkey sausage for a leaner option, and 2% milk if whole milk isn’t available.
What other Southern dishes pair well with biscuits and gravy?
Classic pairings include fried chicken, country ham, scrambled eggs, hash browns, and a simple fruit salad to balance the richness.
What are the most common mistakes to avoid when making biscuits and sausage gravy at home?
Common mistakes include over‑mixing the biscuit dough, using warm butter, not cutting the biscuits quickly enough, and adding milk to the gravy too fast, which creates lumps.
Why does this recipe use a quick‑buttermilk mixture instead of real buttermilk for the biscuits?
The vinegar‑milk mixture mimics the acidity of buttermilk, tenderizing the gluten and creating lift without requiring an extra ingredient, making the recipe quicker and more accessible.
Can I make the biscuits and sausage gravy ahead of time and how should I store them?
Yes. Store baked biscuits in an airtight container at room temperature for up to 4 hours or refrigerate for 3 days. Keep the gravy in a sealed container in the refrigerator for up to 3 days; reheat gently and add a splash of milk if needed.
What does the YouTube channel Happily Homecooking specialize in?
The YouTube channel Happily Homecooking specializes in family‑friendly, comfort‑food recipes that are easy to follow, with a focus on classic American dishes and practical cooking tips for home cooks.
How does the YouTube channel Happily Homecooking's approach to Southern cooking differ from other cooking channels?
Happily Homecooking emphasizes step‑by‑step explanations, budget‑friendly ingredient choices, and real‑world kitchen shortcuts, making Southern classics like biscuits and gravy approachable for cooks of all skill levels, unlike some channels that focus on gourmet techniques.
Last updated: August 21, 2026
