Easy Biscuits and Gravy Recipe

Saturday morning at my kitchen table means one thing: biscuits and gravy steaming in bowls while the house still feels sleepy and quiet.

You know that feeling when you need something warm and satisfying to start the day right? This biscuits and gravy combination delivers every single time, turning ordinary mornings into something special.

Why this Biscuits and Gravy works no matter the season

The beauty lies in how simple it really is. You probably have most of these ingredients sitting in your kitchen right now, waiting to become breakfast magic.

I love how the creamy white gravy clings to fresh biscuits, creating that perfect bite every time.

It’s the kind of meal that brings people to the table without any coaxing, and it pairs beautifully with hearty dishes like my Ultimate Creamy Pumpkin Pasta Bake for special brunches.

When I want something equally satisfying for dinner, I often turn to my Pumpkin Baked Ziti with Sausage which has that same cozy, stick-to-your-ribs quality.

What you will need to make this Biscuits and Gravy Recipe

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup cold milk

For the Gravy:

• 1 pound ground turkey breakfast sausage.
• 1/3 cup all-purpose flour
• 2 1/2 cups whole milk
• 3/4 teaspoon freshly ground black pepper
• Salt to taste

I always use turkey sausage instead of pork – it has wonderful flavor and works perfectly in this biscuits and gravy recipe. Look for it in the freezer section if your regular grocery store doesn’t carry it fresh.

How I Make This Biscuits and Gravy Recipe

For the Biscuits:

1. Heat your oven to 425°F and lightly grease a baking sheet. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
2. Cut the cold butter into small pieces and work it into the flour mixture with your fingertips until it resembles coarse crumbs with some pea-sized butter pieces remaining. This takes about 3-4 minutes of gentle rubbing.
3. Pour in the cold milk and stir just until the dough comes together – don’t overmix or your biscuits will be tough. The dough should look a bit shaggy.
4. Turn the dough onto a floured surface and gently pat it into a rectangle about 3/4 inch thick. Cut straight down with a sharp knife or biscuit cutter – don’t twist, as this seals the edges and prevents good rise.
5. Place biscuits on your prepared baking sheet with sides just barely touching. Bake for 15-17 minutes until the tops are golden brown and they sound hollow when tapped.

For the Gravy:

6. While biscuits bake, heat a large skillet over medium heat. Add the turkey sausage and cook for 6-8 minutes, breaking it into bite-sized pieces with your spoon as it browns. You’ll hear that satisfying sizzle as the meat cooks through.
7. Sprinkle flour over the cooked sausage and stir constantly for 2 minutes. This step cooks out the raw flour taste and creates the base for your creamy gravy.
8. Slowly pour in the milk, about 1/2 cup at a time, stirring continuously to prevent lumps from forming. The mixture will look thin at first, but trust the process.
9. Add the black pepper and reduce heat to low. Simmer gently for 4-6 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon. Taste and add salt as needed.

If you love comforting breakfast recipes like this one, I’d be so happy if you followed me on Pinterest for more cozy kitchen inspiration.

My secrets for getting this Biscuits and Gravy just right

Keep your butter and milk as cold as possible when making biscuits. I sometimes pop the bowl in the freezer for a few minutes between steps to maintain that temperature.

The gravy will continue thickening as it sits, so aim for slightly thinner than your final desired consistency. If it gets too thick, just whisk in a splash more milk until it’s perfect.

Don’t rush the flour-cooking step in the gravy – those two minutes of stirring prevent any chalky flour taste and create a smooth, biscuits and gravy experience that tastes like it came from a Southern kitchen.

Can I make the biscuits ahead of time?

You can prepare the biscuit dough and cut the biscuits up to 2 hours ahead. Just cover them with a damp towel and refrigerate until ready to bake.

They might need an extra minute or two in the oven if they’re cold.

Easy Biscuits and Gravy Recipe

---

• Author: Amelia Bryan
• Total Time: 37 minutes
• Yield: 6

Print Recipe

Pin Recipe

Description

Fluffy homemade biscuits topped with creamy, peppery gravy made with turkey sausage – this biscuits and gravy combination is perfect for weekend mornings.

---

Ingredients

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons cold butter, cubed
• 3/4 cup cold milk

For the Gravy:

• 1 pound ground turkey breakfast sausage.
• 1/3 cup all-purpose flour
• 2 1/2 cups whole milk
• 3/4 teaspoon freshly ground black pepper
• Salt to taste

---

Instructions

1. Heat oven to 425°F and lightly grease a baking sheet. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Cut cold butter into flour mixture with fingertips until it resembles coarse crumbs with pea-sized butter pieces. Add cold milk and stir just until dough comes together.
3. Pat dough into 3/4-inch thick rectangle on floured surface. Cut straight down with knife or biscuit cutter and place on baking sheet with sides barely touching.
4. Bake biscuits for 15-17 minutes until golden brown and hollow-sounding when tapped.
5. Meanwhile, cook turkey sausage in large skillet over medium heat for 6-8 minutes, breaking into bite-sized pieces as it browns.
6. Sprinkle flour over cooked sausage and stir constantly for 2 minutes to cook out raw flour taste.
7. Slowly add milk, 1/2 cup at a time, stirring continuously to prevent lumps. Add black pepper.
8. Reduce heat to low and simmer 4-6 minutes until gravy thickens to coat the back of a spoon. Season with salt to taste.
9. Split warm biscuits and serve topped with creamy sausage gravy.

Notes

• Use turkey sausage for the best flavor.
• Keep butter and milk as cold as possible for the fluffiest biscuits.
• Gravy will continue to thicken as it sits – add more milk if needed.
• Leftover gravy keeps in refrigerator for 3 days and freezes for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 22 minutes

How do I store leftover gravy?

Store any leftover gravy in the refrigerator for up to 3 days in a covered container. Reheat gently on the stovetop over low heat, whisking in a little milk if it’s gotten too thick.

The gravy freezes well for up to 2 months too.

What can I substitute for turkey sausage?

Ground chicken seasoned with sage, thyme, and a pinch of red pepper flakes works wonderfully. You could also use seasoned ground beef if you prefer.

Just make sure whatever you choose has good flavor since it’s the star of your gravy.

Why is my gravy lumpy?

Lumpy gravy usually happens when you add the milk too quickly or the heat is too high.

Always add milk gradually while stirring constantly, and keep your heat at medium or below. If you do get lumps, a quick whisk usually smooths things out.

How I love to share this Easy Biscuits and Gravy Recipe

Sunday mornings are my favorite time to serve this hearty breakfast when everyone can linger around the table a little longer. The smell of fresh biscuits baking always brings the family running to the kitchen.

I also love making biscuits and gravy for holiday mornings when we need something filling before a busy day. It pairs beautifully with scrambled eggs and crispy breakfast potatoes for a complete meal that keeps everyone satisfied.