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Biscuits + Gravy

This post was originally published on November 9, 2010 on Cooking for Seven. It has been one of my favorite meals (breakfast, lunch or supper) for many years. I still use this recipe today. Speaking of which, I’ve been meaning to make this again…

Biscuits + Gravy
When I was a little girl (around eight or ten) I would always request Biscuits and Gravy for my birthday. To me, there was no meal more delicious.

Biscuits and Gravy | Buttered Side Up
Hot, homemade biscuits.

Biscuits + Gravy
Crumbled, ready to receive some gravy goodness.

Biscuits + Gravy
Drenched in sausage gravy. Seriously delicious.

  •  I have included my favorite recipes for homemade sausage, gravy, and biscuits. You could, of course, use store-bought sausage, but I find that it is often filled with MSG.
  • We usually double or 1.5 times the biscuit recipe. One recipe makes about 12 biscuits.
  • I know this recipe looks long, but it’s definitely worth it.
Homemade Biscuits & Gravy
For the Biscuits: (Makes about 12, double if desired)
  • 2 cups (8 oz) whole-wheat pastry flour, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 6 tablespoons cold butter, cut into small pieces or lard
  • 3/4 cup plus 2 tablespoons buttermilk, plus more if needed
For the Sausage:
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon rubbed summer savory
  • 1/8 teaspoon ground nutmeg
  • 3/4 teaspoon marjoram
  • 1/2 teaspoon ground pepper
  • 1 pound ground pork
For the Gravy:
  • 12 tablespoons butter or lard
  • 3/4 flour
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 6 cups milk
For the Biscuits:
Preheat oven to 450° F.
1) In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt. Add the butter and toss lightly with a fork to coat the butter with flour. Using a pastry cutter, a fork, two knives, or your fingertips, cut the butter into the flour. Work quickly to keep the butter firm.
2) Add 3/4 cup buttermilk; stir with a fork until the dough gathers into one large lump. Add more buttermilk if necessary.
3) Transfer dough to a flat surface sprinkle with remaining 1/4 cup flour. Roll the dough to coat with flour then pat out into a rough rectangle about 1/2-inch thick and fold into thirds. Repeat the patting and rolling. Pat the dough out to a thickness of about 1 inch. Using a 2-inch round cutter, cut out biscuits and place onto an ungreased baking sheet, placing the biscuits 1 inch apart as they will spread.
4) Bake 10-12 minutes or until the biscuits are golden brown.
For the Sausage:
1) Mix all seasonings with the pork thoroughly.
2) Crumble into a pan. Cook on medium heat until no longer pink. Set aside.
For the Gravy:
1) Melt butter in a saucepan set over medium-low heat. Blend in the flour, salt, and pepper. Cook over medium-low heat, stirring, until smooth and bubbly.
2) Slowly stir in milk. Increase heat to medium and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir one minute. Add the sausage and stir.
To Eat:
Crumble one or two biscuits onto your plate. Ladle some gravy over the top. Season with salt and pepper to taste. Enjoy!
Serves approximately eight.

Biscuits + Gravy | Buttered Side Up

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Erica Lea

Tuesday 12th of January 2016

That sounds yummy!


Thursday 7th of January 2016

We always serve this with scrambled farm-fresh eggs on top when we serve it for breakfast, lunch, or dinner. Rounds out the meal a little more and adds healthy protein!