Biscuits and Gravy
Flaky biscuits smothered in peppery sausage gravy.
Ingredients
- 300 g All-purpose flour
- 100 g Butter
- 250 ml Buttermilk
- 1 tbsp Baking powder
- 300 g Italian sausage
- 500 ml Milk
- 1 tsp Black pepper
- 1 tsp Salt
Method
- Heat the oven to 220C (425F); rub the cold butter into the flour, baking powder, and salt until crumbly, then bind with the buttermilk into a soft dough.
- Cut out biscuits and bake until risen and golden, about 15 minutes.
- While the biscuits bake, brown the sausage in a skillet over medium heat, breaking it up, until cooked through, about 6 minutes.
- Stir a little flour into the sausage and cook 1 minute, then gradually whisk in the milk and black pepper and simmer into a thick, peppery gravy, about 4 minutes.
- Split the biscuits and smother with the gravy to serve.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Biscuits and Gravy
Biscuits and gravy is a cornerstone of American Southern breakfast cooking: tender, flaky biscuits split open and smothered in a thick, peppery sausage gravy. It's honest, filling food that grew out of frugal farm kitchens, where a little sausage and a lot of milk stretched into a hot, restorative meal. The biscuits here rely on cold butter rubbed into the flour so it stays in flecks, which steam apart in a hot oven to create the flaky layers, while buttermilk brings both lift and tang. The gravy is a classic milk gravy: sausage is browned, dusted with flour to build a roux in its own rendered fat, then loosened with milk and seasoned aggressively with black pepper.
The dish is all about richness and comfort. The biscuits are light and buttery but sturdy enough to hold up, and the gravy is creamy and savory with a real hit of pepper that keeps it from feeling flat. It's a weekend or holiday breakfast, the kind of plate meant to slow a morning down, and it stands on its own without needing much beyond coffee and maybe some eggs alongside. This version is straightforward and quick for what it delivers, baking the biscuits and building the gravy in parallel so both are hot at once. The important move is cooking the flour into the sausage for a minute before the milk goes in, which cooks out any raw taste and guarantees the gravy thickens smooth rather than pasty.
Biscuits and Gravy: frequently asked questions
How many calories are in Biscuits and Gravy?
A serving has about 522 calories — 16.8g protein, 47.5g carbs, 29.7g fat, 0.2g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Biscuits and Gravy gluten-free?
As written, no — it contains All-purpose flour. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Biscuits and Gravy dairy-free?
Not as written — it uses Butter, Buttermilk, Milk. Swapping those for a plant-based alternative makes it dairy-free.
How long does Biscuits and Gravy take to make?
About 40 minutes start to finish, but only around 21 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
How many servings does Biscuits and Gravy make?
This recipe makes 6 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.