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Biscuits and Gravy Recipe (Classic Southern Comfort Breakfast)

Biscuits and Gravy Recipe (Classic Southern Comfort Breakfast)
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This homemade Biscuits and Gravy recipe is a true Southern comfort classic. Fluffy, buttery biscuits are served warm and generously topped with rich, creamy sausage gravy seasoned with black pepper. It’s an easy, satisfying breakfast that comes together quickly and is perfect for weekends, brunch gatherings, or whenever you’re craving something cozy and filling.

Ingredients

Scale

For the Biscuits

  • 2 cups all-purpose flour

  • 1½ tablespoons baking powder (aluminum-free)

  • 1 teaspoon granulated sugar

  • ¾ teaspoon salt (fine sea salt recommended)

  • ½ cup cold unsalted butter (8 tablespoons)

  • 1 cup cold half-and-half, minus 2 tablespoons

  • ½ tablespoon melted butter (for brushing)

For the Sausage Gravy

  • 2 tablespoons unsalted butter

  • 1 pound breakfast sausage, casings removed

  • ¼ cup all-purpose flour

  • 2½ cups milk (whole or low-fat)

  • ¼ teaspoon salt, or to taste

  • 1½ teaspoons coarsely ground black pepper, or to taste

  • ⅛ teaspoon red pepper flakes (optional)

Instructions

  1. Bake the Biscuits
    Prepare and bake the biscuits according to your favorite biscuit method. Keep them warm while you make the gravy.

  2. Cook the Sausage
    Melt the butter in a large skillet or cast-iron pan over medium-high heat. Add the sausage and cook, breaking it up with a spatula, until just cooked through (about 5 minutes).

  3. Make the Roux
    Reduce heat to medium. Sprinkle the flour evenly over the sausage and stir constantly for about 3 minutes to cook out the raw flour taste.

  4. Add the Milk
    Gradually pour in the milk while stirring continuously to prevent lumps. Season with salt, black pepper, and red pepper flakes if using.

  5. Simmer the Gravy
    Reduce heat to a gentle simmer and cook uncovered, stirring occasionally, until thick and creamy (about 5 minutes). Add more milk if you prefer a thinner gravy.

  6. Serve
    Split the warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately.

Notes

  • Keep ingredients cold: Cold butter and cold half-and-half are key for fluffy biscuits.

  • No half-and-half? Mix equal parts milk and heavy cream as a substitute.

  • Adjust thickness: Gravy thickens as it cools—add a splash of milk if needed.

  • Sausage flavor matters: Breakfast sausages vary from mild to spicy, so choose one you love or experiment with blends.

  • Extra pepper: Traditional Southern gravy is pepper-forward—don’t be shy.

Find it online: https://chocotune.com/biscuits-and-gravy-recipe-classic-southern-comfort-breakfast/