Biscuits and Gravy

I recommend preparing the biscuits first (not baking them), getting the gravy started, and then baking the biscuits while the gravy is thickening up. That way you can stir the gravy frequently which is hard to do when your hands are covered with flour and dough.

If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour.

  • Cook time: 35 minutes
  • Yield: Makes 10 to 12 servings


For the Buttermilk Biscuits:

  • 2 1/2 cups self-rising flour (plus extra for flouring your surface)
  • 2 tsp sugar (optional)
  • 1/2 tsp kosher salt
  • 4 Tbsp vegetable shortening (see Baking Tips below)
  • 4 Tbsp butter, cut into cubes, chilled
  • 1 cup chilled buttermilk, plus 1-2 Tbsp more, if needed
  • 1 Tbsp melted butter (optional, to brush on top of biscuits after baking)

For the Sausage Gravy:

  • 1 lb sage-flavored pork sausage
  • 1/4 cup finely chopped white or yellow onion
  • 6 tbsp all purpose flour
  • 4 cups whole milk
  • 1/2 tsp poultry seasoning
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1-2 dashes of Worcestershire sauce
  • 1-2 dashes of Tabasco sauce, cayenne pepper, or other hot sauce
  • 1-2 Tbsp butter or bacon grease (if needed)


To make the Buttermilk Biscuits:

Baking Tips: 1) Spoon the flour into your measuring cup, and level it off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup, yielding too much flour, 2) Instead of 4 Tbsp each of butter and shortening, feel free to use 8 Tbsp of shortening or butter, or any combination up to 8 Tbsp.

1 Preheat oven to 450°F. Prepare a floured surface for shaping the dough and have an un-greased baking sheet ready (lined with Silpat sheets if you have them).

2 Whisk together flour, sugar and salt in a medium-sized bowl.

3 Using a fork or a pastry blender cut in the shortening and butter. Work quickly, you don’t want the fats to melt – the key to fluffy biscuits is minimal handling. The mixture should be crumbly.

4 Make a well in the flour mixture, and pour in the buttermilk. Stir with a spoon and blend just until the liquid is absorbed and the dough comes away from the sides of the bowl – add 1-2 tbsp more buttermilk if the dough is dry. Do not over mix; the dough will be tacky, neither wet nor dry.

5 Fold and shape dough: With lightly floured hands, turn out the dough onto a lightly-floured surface and gently fold it over on itself 2 or 3 times. Shape into a 3/4” thick round. If you use a rolling pin, be sure to flour it first to keep the dough from sticking to the pin.

6 Cut out biscuits: Using a 2-inch biscuit cutter, cut out the biscuits pressing straight down (avoid the temptation to twist the cutter as twisting keeps the biscuits from rising). Dip the cutter in flour between cuttings to keep the dough from sticking to the cutter.

Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible.

(At this point you can start on making the sausage gravy below, and put the biscuits in the oven right before adding the milk in the last gravy step.)

7 Bake: Bake at 450°F for 15-18 minutes or until lightly golden brown on top. Turn the baking sheet around halfway through baking.

8 Brush with butter: (Optional) Brush the tops of the biscuits with melted butter.

To make the Sausage Gravy:

1 Brown the sausage, stir in onions: Preheat a 4-quart saucepan over medium high heat (put a few drops of water in the pan – when they evaporate, you know the pan is ready). Crumble the sausage into the pan and let it brown for a minute or two, then turn down to medium heat.

Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent.

2 Adjust fat, add flour, brown the flour: Remove sausage with a slotted spatula or spoon, leaving the drippings in the pan. If less than 3 tbsp of drippings remain, add enough butter (or bacon grease) to equal about 3 tbsp of drippings.

Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage.

Stir in the flour and cook for about 6-8 minutes, until the mixture starts bubbling and turns slightly golden brown.

3 Add seasonings: Stir in poultry seasoning, nutmeg, Worcestershire sauce, Tabasco sauce and salt – cook for 1 minute to deepen the flavors.

4 Add the milk, and cook until thickened: Slowly add the milk and cook over medium heat, stirring occasionally, until thickened (about 15 minutes). Be patient, it will thicken!

To serve the Biscuits and Gravy:

To serve, break a biscuit in half and put it in a bowl or on a plate. Spoon a generous portion of sausage gravy over the biscuit half and top with the other biscuit half.

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  • Miss Yotsuba

    Don’t use milk use single cream. Don’t cook sausage meat first. You need to sweat the onions off on a low heat first on a low heat then turn up the heat just before they go translucent but not coloured. then add the sausages…. Make sure you stir constantly otherwise the onion will burn and go bitter. the sausage meat will cook in just a couple of minutes. If you do it the way recipe says then you over cook the meat, goes dry and like small rubber balls and it loses a lot of flavour. Also using cream instead of milks makes the gravy less watery and tasteless and gives it more richness… Just be careful not to split it.

  • Tiffany

    OMG! This was fantastic! I used Everglades seasoning and no nutmeg or poultry seasoning. Really loved the simplicity of making this too. Thanks for sharing!


  • Liz Schwartz

    I didn’t care for the taste of this gravy. Perhaps it was the sage sausage and poultry seasoning.

  • michelle rowley

    Can’t wait to make this. About how many biscuits does the recipe make?

  • Yomama

    Wow, that’s a pretty complicated white gravy recipe.
    My version: Fry the sausage patties in an iron skillet, or any other kind of skillet. Pour off all but about 3 Tablespoons of sausage grease. Add plain flour, a little at a time, stirring quickly to let the flour absorb the grease. Keep adding flour until there is little shiny grease left in the pan. The flour/grease should not be cooked enough to turn it brown! Add a can of condensed milk, a bit of cream, and/or regular milk and stir stir stir! Bring it all up to a boil, and then cut down the heat to simmer. Keep stirring and scraping the sides often. Any combination of condensed milk, sweet milk, and cream is fine, but don’t add water – just milk. You should add at least 3 cups of liquid to that amount of flour and grease. Stir until the gravy has thickened. Turn off the heat – the gravy will continue to thicken as it cools. Stir in lots of salt and pepper to taste. That’s it! Be sure to use breakfast sausage – not the sweet or hot Italian sausage.

    • Tammy

      This is just about how I was taught to make it. The only difference seems to be that I use a roll of sausage, not patties and add just a touch of sugar, about 2 teaspoons. Whole milk works perfectly for me.

      My guess is that you get that touch of sweet from the dairy you use?

      My family recipe is so ingrained I’m not sure I could like another version lol

  • Shela

    Hi, im from the uk and this is the best recipe i have tried. Thank you they came out amazing!


  • Lana

    This is the sausage gravy recipe that I have been looking for for years. Thank you so much!


  • Kevin Peter

    I have tried this, and its a treat for the whole family. Cant wait to cook it for them early tomorrow! Thanks for sharing,…

  • Lauren

    Does the recipe call for bleached or unbleached self-rising flour? Thanks!

  • Kelley

    Not an expert on biscuit making just biscuit eating. I think another secret is baking them often. Grandma’s were delicious because she made them everyday. She had a feel for the dough. She knew when it was just right. Same thing with pie crusts. Its a feel for the pastry.

  • Anita

    Question about “Poultry seasoning” – I have quite a few herbs and spices, but I never get premixed combinations, figuring I can mix up my own. So – what flavors are in “poultry seasoning”?

    • Dawn

      There are quite a few varieties. I like a mix of mostly sage and thyme, with a little pepper, rosemary and parsley. You can also look at the herbs in the mix at, where they sell an exceptionally good Poultry Seasoning.

  • Sara

    This is my absolute favorite recipe for biscuits. They’re gorgeous, fluffy, buttery gifts from above.

  • shandalovescooking

    made this for sunday breakfast, family loved them, use homemade turkey breakfast sausage and it was really good!!!


  • Scott

    I liked the effect of adding the flour to the sausage and cooking it down. The sausage browned up so nicely. Other than adding some coarse black pepper and a touch more salt, I made as per the recipe and it is my new favorite version.


  • Nancy Deane

    Great recipe….the gravy…you always go the extra mile…and tweak it until it is just right!
    Made the gravy this morning..thanks!


  • sienna

    This was a hit:) Another amazing recipe to ad to all the other fantastic posts on here. Thank you!


  • Emiko

    Thank you so much for this recipe. It was absolutely delicious. Definitely among the better biscuits and gravy that I’ve eaten. I did have to add some more flour to thicken the gravy, as it did not thicken to my preference, but certainly the best recipe I’ve come across. Yum!


  • Aimee

    Oh my yum! We love biscuits and gravy here–something with which I became smitten as a college student and I’ve passed that love affair on to my children. I have never used a self-rising flour, so I believe I will try it that way next time.

    And, we’re firmly in the roux camp here. :)

  • M. @ V. Gourmet

    I’m a Midwestern girl, so I love my biscuits and gravy, and this recipe looks magical, but since I became vegetarian, I haven’t had the heart to try making gravy like this. Do you have any advice for making this gravy without the sausage? Or do you think that would just ruin it?

    • Lana

      Our DIL’s Mother makes a milk gravy that is just butter, flour milk and salt and pepper. You could add these other seasoning s if you would like. I am sure there is a milk gravy recipe out there on the web somewhere.

    • Bobbi

      I’m a 70 + year old vegetarian who still misses her mom’s biscuits and gravy! I make a butter flour roux and brown it one shade darker than I want the end product to be before adding milk and stirring until smooth and thickened. While keeping it warm on low, I nuke 2 morningstar farms “sausage” patties per directions, crumble them up and add, stirring–and (usually) adding more milk if necessary–until smooth and of the right consistency, then S&P to taste…it’s the best substitute I’ve found to satisfy that particular craving!

  • Tes

    WOW! I just tried this with only the slightest of changes..(didn’t have poultry seasoning & used lots of white & black pepper)..amazingly delicious!! This is sure to be a regular in our kitchen! Thanks for another easy & tasty recipe! :)


  • Ryan

    This looks great! My mom is from Texas and used to make biscuits and gravy all the time when I was growing up… Always served with scrambled eggs, also coated in gravy :)

    The one big difference between her recipe and most others is that she would allow the roux to brown much more than golden brown – that really gives some extra richness to the flavor. She used to call gravy that hadn’t been well browned anemic, and I can’t eat it any other way!

    To all the vegetarians – yes, you can make it with a soy sausage if you like, just add plenty of butter. Or forget about the sausage all together. Most of the time I make mine with just butter, flour, and milk, seasoned appropriately (I’m not a vegetarian, just sometimes I want gravy and am too lazy to leave the house).

  • PonyRyd

    @Rodolfo – do a search on buttermilk substitute.
    Simple as
    Milk (just under one cup)
    1 Tablespoon white vinegar or lemon juice

  • anna

    Regarding vegetarian options ( M. @ V. Gourmet and Kate) – my ex-boyfriend is a vegetarian and we regularly made biscuits & gravy with the vegetarian sausage products. You might want to add some extra spices depending on your preference.

    Being a meat eater myself, I still prefer regular pork sausage.

  • Rodolfo

    Love the site, love the recipes…hate the fact that there’s no such thing as buttermilk in my corner of the world (Buenos Aires, Argentina). Any alternatives to use (probably not) or instructions on how I can make my own buttermilk or something close? Muchas gracias!

    • Angela

      For every cup of milk, use 1 tablespoon of white vinegar or lemon juice. Let mixture stand for 5 minutes.

  • Linda Burt

    Growing up in Tennessee as a daughter of a mother who picked cotton by hand in the 1930s & 1940s, my momma made biscuits by using a big bowl of self rising flour/ongoing biscuit bowl. She made a hole/well in the flour then kneaded a big dollop of crisco then poured milk in. Then She folded in more flour from the sides of the well till the doughball was formed to her liking. Momma pinched and formed the round balls of dough then flattened them a bit and baked them. She made the best chicken gravy too. Ahh the memories

  • Kate

    For all the vegetarians: I don’t see why we couldn’t make this with a veggie crumble, what do you think? Anyone tried this without meat? You could probably just leave out the sausage altogether. I know when I make Sloppy Joes I use a tofu/veggie crumble that resembles ground beef. Any opinions? I’m hoping to try that out sometime in the next week :)

    Hi Kate – love your creativity! Please let us know how it turns out ~Steve-Anna

  • Carl

    Only made the biscuits to go along with some chicken. Delicious and fluffy! I’ve finally found the perfect buttermilk biscuit. Thanks!

  • Donna

    Can you use sea salt instead of kosher salt?

    Absolutely, any salt is fine~Steve-Anna

  • Joe

    What kind of pork sausages should be used here? Frozen links or the Italian sausage? These are the only ones I usually see at the grocer.

    Hi Joe – if you want to use the sage flavored sausage, try Jimmy Dean. It’s usually next to the bacon in the grocery store. You can use any sausage you like, however, just remove it from the casing if it’s in one. ~Steve-Anna

  • A.A. Bruisee

    Note to Alicia. Get an oven thermometer. Under $10. Adjust the thermostat to get the desired temperature on the oven thermometer. (You might check whether the oven display tracks with the oven thermometer.) My cheap oven doesn’t have a display. Just a light that goes off when the thermostat temperature is reached. At 425 on the thermostat, oven thermometer reads 510.

  • Alicia

    I’m a Yankee turned Southern. I love to bake and cook. Two things I can’t get the hang of are pie crust and biscuits. No matter what kind of pan I use my biscuits burn on the bottom. I’ve checked the temp of my oven and keep it adjusted to the thermostat not the oven display, and I get hard almost black bottoms. What am I doing wrong? Can you offer some tips? Otherwise I’m back to refrigerated biscuits. The gravy sounds divine, I’ll just have to leave out the sage flavor, we don’t like it.

    Alicia, sorry to hear you’re having problems. You might want to check your oven temperature with a thermometer to make sure it’s calibrated; make sure the oven is fully heated by waiting 15 minutes or so after it indicates it’s at the right temperature; use a middle rack; use a good quality baking sheet; and try using parchment paper or invest in a Silpat sheet. Good luck!~Steve-Anna

  • Emily Swift

    There are times when I really wish I wasn’t a vegetarian :[

  • Ozark Mike

    Bizkits an’ Gravy? On a gormay site? Oh! What joy!

    Glad to see these big city gormay slickers finally got their groove on. Wooster-Sheer and Tabasco!

    I musta died and gone to internet heaven. Add bacon grease? Butter? And no body complaining or modifying the recipe with healthy Olive Oil? Well slap me down and call me chubby.

    I’m impressed with the Author and all of the resident commenting cooks. Surprised, even. Good work!

    Hi Ozark Mike, so happy you like the post! Don’t worry, a Southern gal is here to keep it real. Everybody needs a little bacon grease and butter now and then ; )~Steve-Anna

  • Anita

    I want to try this recipe, even though there are just the two of us and the recipe makes 10-12 servings. Do you think the biscuits would freeze ok? For that matter, what about the gravy?

    Hi Anita, the biscuits freeze fine. I haven’t frozen the gravy as I always find a way to eat it up! It’s good on noodles, too ; ) ~Steve-Anna

  • Julia

    Yumm! I also grew up with bacon gravy over biscuits. My Mom’s family was originally from Virginia, so we ate Southern comfort food a lot.

    I might have to reschedule something on my dinner plan for this week and fit this in. :o)

  • A.A. Bruisee

    My Mom occasionally served fried bologna with biscuits and gravy. She didn’t cut the fat into the flour. She made a well in the flour, poured in buttermilk, then added hot bacon grease. She didn’t add but maybe a tablespoon of grease for a batch of ten biscuits. Of course her biscuits are the standard by which I judge all biscuits.

  • cheryl kloscak

    Biscuits and gravy were a staple in my home growing up. My mother was born and raised in Flat Hollar Kentucky. I make her biscuits with all butter and they’re tremendous. We grew up eating bacon gravy though and it is equally delicious, especially if you use a thick cut, peppered bacon. In fact, I was in my 30’s before I realized sausage gravy even existed.

  • Karen

    No sugar in the biscuits, please – this is not dessert! I’ve tried many brands of flour and nothing else comes close to White Lily brand. I keep the flour, butter, etc in the fridge and even put the mixing bowl in to get it good and cold before I make my biscuits. I learned how from a lady in Montgomery, Alabama, who mixed up a batch of her own “home-mades” when the hotel where I was staying had run out of the prepackaged stuff for their breakfast buffet. Her biscuits were the bread of angels. I said so to the waitress, who told the cook, who came out of the kitchen, and we sat down to talk about baking. A pastry cutter works well to get the butter mixed with the flour and avoiding melting from the heat of your hands. Butter is good, so is lard. Margarine or oil is not. Plain salt is good, not fancy stuff. Don’t be afraid of a hot oven. You can brush the tops of biscuits with butter either before or after baking. I use a well-seasoned cast iron skillet I inherited from my grandmother to bake the biscuits.

  • Sandy

    I think my correction got posted, but not my original message, so here’s a replay:

    I went to a Consolidated school ’47 to ’54. We had to take our lunch in 1st grade. The school lunch program started when I was in 2nd grade. The food was cooked at school, and we had very good meals. No one expected “fast food” back then. At least once a week we’d have sausage gravy over mashed potatoes, one of my very favorites!

  • jonathan

    Somebody…anybody…help me find some words. Thanks.

  • Lynn D.

    I like to roll (or pat) the biscuit dough into a circle a little smaller than my cast iron skillet. Then I make square biscuits by pressing down firmly with a dough scraper. You get some odd-shaped biscuits around the edges, but that’s fine for someone who wants a little more, but not a whole biscuit. Lay them in the cast iron skillet (pre-heated in the oven) and bake as usual. No re-rolling scraps!

  • Deb in Indiana

    Steve-Anna and Elise, this sounds and looks delicious. With a side of home fries — perfect!

    My Aunt Bea gave me a biscuits and gravy recipe years ago, and convinced me to take the trouble to get together all the ingredients. It includes chicken bouillon rather than salt, black pepper, cinnamon, dark molasses, marjoram, sage, and a bit of instant tea. I think that maybe I will try a little Worcestershire and Tabasco next time I make this.

    I have heard of, but not actually tried, using sausage gravy as a dressing for spring lettuce. I’m not able to decide if I think this sounds good…

    Deb, first of all, how cool is it that you have an “Aunt Bea”!? Her recipe sounds delicious. Gerry also mentioned tea as an ingredient. I’ve never heard of that. Let us know how it works out if you try the gravy on the lettuce, thanks~Steve-Anna

  • Rebecca

    It was my mother-in-law who introduced me to these too, less the onions and extra seasonings. And of course, with no written recipe. I’ve mastered them now too. Jimmy Dean’s Sage Sausage is the key. She sometimes serves them with homemade pickled beets, which is an awesome complement! The tomatoes sound like a great idea too.

  • Megan

    My favorite trick for making biscuits is to throw the butter in the freezer for a few minutes, and then grate it (on a cheese grater) and toss that into the flour mixture. I probably heard this on the Food Network some time, and I love it. It means there is less time needed to get the biscuits stirred up, yielding lighter, fluffier biscuits in the end.

  • Stacy

    I grew up in Tennessee and my favorite was always just brown gravy, the recipe for which (as best I remember it) was to melt some crisco in a cast iron skillet, sprinkle flour (1/4 – 1/2 cup?) over it and stir until browned, then pour in a glass of water; stir until thickened. Season with salt and pepper. My grandpa poured in a glass of milk for milk gravy or a few diced tomatoes with juice for tomato gravy. Now I live out west–it makes me crazy to see “Award-winning biscuits and gravy!” outside a restaurant, and I tell you–those ain’t biscuits!

  • mrylynk

    Oh Deb, Now that nasty “grease pot” was on the back of my fathers stove top as well… I think it was bacon grease. Never to be put in the fridge. My eggs would get fried in it and his cast iron skillets would be seasoned with it. Once in a while it would get low and he would wash it out and start again… I can see him dipping a spoonful out now bless his heart! My mouth is watering!
    Oh yes, the B&G look wonderful.

  • Kathy Mathis

    Years (decades?) ago, Jello had pudding shakers attached to boxes in the stores. I still use that shaker to thicken all gravies. Just pour in however much milk you think you’ll need, add a few tablespoons of flour, and shake till blended. Can always add a little more milk & flour if necessary. Have never had lumpy gravy! Just stir it into the hot broth or in this case sausage, etc, and keep stirring till it thickens.

  • Deb

    OMG- I wanted to lick my monitor when I saw this! It brings back wonderful memories of my former mother-in-law, may she rest in peace, who was a true old fashioned southern cook. Her biscuits and gravy were amazing, a first for this big city yankee girl!! While I learned to make the sausage gravy pretty well, I never mastered her wonderful biscuits….because SHE DIDN’T USE A RECIPE!! She did everything by sight, feel, smell, etc. She’d often put in a dollop of whatever the heck sat in that nasty ‘grease pot’ on the back of the stove (shudder), but they were always light, flaky and delicious. I will definitely try these..Thanks for the recipe!

  • donald

    try the real sausage gravey and bisquits with a side of sliced tomatoes slightly seasoned with salt and pepper it makes a great combo!!

  • donald

    This is not a traditional southern recipe for gravey. real south.sausage gravey doesnt use nutmeg or worcestershire sauce or onions quit trying to fancy up an old south tradition you would be run out on a rail tarred and feathered!!

    Donald, LOL glad you cleared that up! ~Steve-Anna

  • Ally

    I have lived in the south all my life and love white gravy, or “sawmill”, as we southerners call it. Sausage gravy is great. My preference, however, is white gravy made with country ham. For biscuits I join my fellow southerners in swearing by White Lily Flour. If you want a tender biscuit, you must use a soft-wheat flour. I use self-rising flour when making biscuits. Also, instead of rolling out the dough, when it is mixed I pinch it off and press it into a biscuit shape and place in a buttered pan and then brush with melted butter right before baking. Handle your dough as little as possible for tender biscuits.

  • Sally

    I’m making sausage gravy right now! It’s a favorite comfort food. I love it on biscuits, but it’s also good on fried potatoes, which is what I’m doing today since my oven isn’t working.

    I’m going to have to try adding some nutmeg and Worcestershire (I don’t think I have any poultry seasoning now).

  • Joe

    Yummy. That is an excellent recipe. My families roots are in South Carolina, and legend has it that our family biscuits and gravy recipe is over 6 generations old. We don’t do the onions (though at one time or another, one of us has experimented with just about everything.) but I agree on the sage sausage – only way to go. I also use Cajun seasoning instead of the poultry seasoning, and the cayenne pepper sauce goes on during plating so the kids don’t cry about too much heat. :-) Your biscuit recipe looks great as well. I’ll give it a go next time around.

    Now the tough decision is whether to make biscuits and gravy or grits and cheese (another family staple).

  • Frank

    The best gravy in the world-my take!
    2 lbs sausage prefer jimmy dean
    4 cans of evaporated milk
    4 well rounded tablespoons of flour
    salt and pepper to taste

    In non stick skillet cook sausage until done but not brown.
    Then add the flour and cook for 2 to 3 min.
    Then add the milk and bring to a boil stirring frequently! It has the best taste! If you cook it down you can make a fork stick up in it. Warning this is a VERY VERY heavy gravy. Not for the light at heart! Enjoy!!!

  • paul

    This looks very good. It makes me crazy when I go into a restaurant and get bad b&g. As for the seasoning, I believe it depends completely on the sausage you use. Take a really good sausage, cook it up and add flour in the pan, it doesn’t really need anything but a bit of salt, pepper and cayenne. Of course you should add the spices you like. Brown the roux a bit and add the milk. What could be easier. The only thing I would note is many breakfast sausages are too lean these days, so you may want to melt a bit of lard in the pan, to get enough roux for the gravy.

  • Rocky Mountain Woman

    This is one comfort food I’ve kept on making from my years living in the South!

    Sometimes I make it with venison or wild boar sausage which kind of makes it a little less calorie intensive.

    It is, however, one of those things that is definitely worth the calories!!!

  • Lulu

    Wow, that looks amazing. I want to take a bite out of my monitor.
    I remember several years ago having biscuits and gravy while visiting a friend in South Carolina. Being from New York, I had never heard of “milk gravy” before, but it was divine with those impossibly flaky biscuits and I remember needing a nice nap after breakfast. I think I gained 10 lbs in the 4 days I was there, but it was worth it.

    I have only ever made biscuits using The Famous Box Mix (for shame, I know) and I have a fear of making homemade gravy after several failed attempts, but I’m going to have to give this a shot. It just looks too good. Thank you!

  • Tina

    Thank you very much for this recipe. I’m almost teary-eyed with memories and appreciation. Inspired by your gracious spirit, I’ll be making biscuits this weekend.

    Hi Tina! I know, right? Eating biscuits and gravy is like getting a hug from all the people you love~Steve-Anna

  • m

    I recently had the best biscuits I have ever eaten at the MidPoint Cafe on Route 66. I’m from Iowa, and my mom always made drop biscuits for B&G. Of course, that’s what I do now. They are perfectly fine, but those little pillows of AWESOME in Texas changed me. I am going to have to give this recipe a try. (I’ll probably stick with her recipe for the gravy, though. Lots of memories wrapped up in that simple formula of Old Folks pork sausage, flour, milk, and a massive amount of black pepper.)

  • Carolina girl

    This looks good but, please, no sugar in the biscuits.

    Hi Carolina Girl! You’re right, I often leave out the sugar, too. We changed the recipe and noted it as “optional” since it’s a matter of taste~Steve-Anna

  • grumblefish

    I’ve had great luck with Aunt Jemima self rising flour. And lard. No butter or shortening here. I’ve found that if I use a rolling pin, I tend to overwork the dough, so I just pat the dough flat with my hands. It was so liberating to finally make a batch of fluffy wonderful tasty biscuits and not a tray of hockey pucks!

  • tony bolin

    Hi folks

    Good recipe; just one note~

    If you use Tenn. Pride Hot sausage, you don’t need all that tabasco and such and a secret from my old uncle; 1/4 tsp beef soup base. Good eating cousins.

    Good point, Tony – thanks! Haven’t tried using the beef bouillon, sounds like a good addition~Steve-Anna

  • Chad

    Schools out! I have retired. As a now former Special Ed. teacher I can tell you that B&G was a favorite meal to prepare on those half days when no school lunch was being served. So many lessons.
    Use a good name brand lean sausage and a biscuit mix, drop biscuits easy easy. We add the flour to the browned sausage enough to form a heavy paste. Then open a can of chicken broth add it to the sausage flour mix and add more flour to have that same heavy paste. Ratio 2 lbs sausage – 1 qt milk- 1 can broth.

  • Susan

    I’m surprised there is no baking soda in the buttermilk biscuit recipe. Usually there is 1/4 tsp per cup of acidic liquid.

    I made biscuits and gravy once when my husband came home from a business trip from Austin, TX raving about it. I just winged it, figuring it was basically a thick bechemel sauce with sausage in it. It was pretty good. I used the hot Jimmy Dean sausage but didn’t know to use onions. I’m sure that would make it better. I love the sage sausage, that would have made it really better! Thanks for this, Steve-Anna

    Hi Susan, this recipe calls for self rising flour so you don’t need another rising agent. Let us know if you try it with the sage! ~Steve-Anna

  • Angie

    I swear by the food processor method outlined in the Joy of Cooking…start with frozen fat (I prefer butter or lard) and don’t overwork, and nothing in the world is easier! I also make square biscuits to avoid waste and save time cutting them out (can you say lazy??) and bake on a sheet lined with parchment for guaranteed easy clean up. It’s also REALLY easy to make biscuits through the cutting stage, freeze on a parchment or waxed-paper lined sheet, and pop them into a freezer bag–then you can have fresh-baked biscuits any day of the week, and much better for you than the packaged biscuits!

  • Alan

    Being from New England, I only discovered Biscuits & Gravy within the past couple of years. It’s become a favorite. I adopted a good, basic recipe from Canadian Chef, Frank Fileccia. I changed the recipe to use Italian sausage, removed from the casings. That adds a whole new dimension to the flavor. This one looks like another great addition to this amazing comfort food.

  • merd

    Take that, Bob Evans! That’s sausage gravy done right. To me, the sage sausage is the way to go. You can use sweet and add sage but for some reason, I like it pre-mixed and cut in already. I really like the worcestershire idea. Why didn’t I think of that before?! I tend to put a fair amount of coarse grind black pepper in my gravy… the Tobasco I’ve never mixed into the gravy but it’s always a part of the finishing touch to my plate. Dern’d site makes me hungry for Sunday mornin’ like nothin’ else. :)

  • AG Wright

    I’m not an expert but I think, and their website backs me up on this, White Lily flour is a soft wheat flour so if you can’t find it in the store you might want to substitute cake flour instead. The lower gluten content in the soft wheat flour makes it easier to make a tender biscuit.

  • Judith

    Is it possible to bake the biscuits without using a Silpat sheet? Would you grease the pan or not?

    Hi Judith, you can absolutely make them without using Silpat sheets. You don’t need to grease the baking sheet since there is already enough butter and/or shortening in the dough that they won’t stick. Enjoy!~Steve-Anna

  • meleesa

    It’s rare to find another Stephens in Arizona who’s not closely related!! (Our branch has been here since bef. 1900)
    My buttermilk biscuit recipe is from my grandmother and it’s so easy…

    Self Rising flour..

    that’s it!

  • Ken Utter

    I am from the Eureka Montana area, which is very rural and “country”. a cafe here has a similar bisquits and gravy item on the menu which is called the “Dolly Parton” breakfast (and is very popular). It consists of a fairly big bisquit split in half and a generous amount of country gravy with lots of sausage poured over, and on top two eggs over the bisquits! My opinion is that it looks best with basted eggs, others go for sunny side up! It is a big hit here!

  • Lydia (The Perfect Pantry)

    Steve-Anna, my mouth is watering! I think the ability to make great biscuits is genetic, and I lack the biscuit gene. Your recipe is giving me the courage to try again.

    Hi Lydia, Fear Not! Do try again. I think the real key is not over mixing the dough. Work quickly so the fats don’t begin to break down, and if you have any questions, let me know! It will warm your heart to have homemade buttermilk biscuits ; ) ~Steve-Anna