Flaky Biscuits and Sausage Gravy

Nothing beats a biscuits and gravy breakfast! Our recipe for Flaky Biscuits and Sausage Gravy is a warm and savory dish, sure to please any of your guests. The handmade, flaky biscuits are perfectly complimented by the pork sausage and fresh thyme.

Flaky Biscuits and Sausage Gravy
Photo: Andy Lyons
Prep Time:
30 mins
Bake Time:
15 mins
Total Time:
30 mins


  • 3 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • ¾ teaspoon cream of tartar

  • ¾ cup butter or 1/2 cup butter and 1/4 cup shortening

  • 1 ¼ cup buttermilk or sour milk* or 1 cup milk

  • 1 recipe Sausage Gravy

  • Snipped fresh chives (optional)

Sausage Gravy

  • 1 ½ pound bulk pork sausage

  • 1 cup chopped onion (1 large)

  • ¼ cup all-purpose flour

  • 3 cup milk

  • Salt and ground black pepper

  • 2 teaspoon snipped fresh thyme (optional)


  1. Preheat oven to 450°F. In a large bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add buttermilk all at once. Using a fork, stir just until moistened.

  2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 1 1/4 inches thick. Cut dough with a floured 2 1/2-inch round cutter. Dip cutter into flour between cuts and reroll scraps as necessary.

  3. Place dough rounds 1 inch apart on an ungreased baking sheet. Bake for 15 to 18 minutes or until golden brown. Remove biscuits from baking sheet. Cool slightly.

  4. To serve, split biscuits and place on six serving plates. Spoon Sausage Gravy over split biscuits. If desired, sprinkle with chives.

Sausage Gravy

  1. In a very large skillet cook bulk pork sausage and chopped onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain. Sprinkle all-purpose flour over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. While whisking, gradually add milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Stir in snipped fresh thyme, if desired. Makes about 5 cups.


To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

Make-Ahead Tip:

Prepare biscuits as directed; cool completely. Place biscuits in a resealable plastic freezer bag; seal, label, and freeze for up to 2 months. Prepare Sausage Gravy as directed. Place in an airtight container; seal and chill for up to 48 hours. To serve, thaw biscuits at room temperature (allow about 2 hours). If desired, preheat oven to 350°F. Place biscuits on a baking sheet. Bake for 5 minutes. In a medium saucepan reheat Sausage Gravy over medium-low heat for 5 to 10 minutes or until heated through. If necessary, stir in additional milk to make desired consistency.

Nutrition Facts (per serving)

897 Calories
57g Fat
65g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 897
% Daily Value *
Total Fat 57g 73%
Saturated Fat 26g 130%
Cholesterol 155mg 52%
Sodium 1704mg 74%
Total Carbohydrate 65g 24%
Total Sugars 12g
Protein 30g
Vitamin C 3.5mg 18%
Calcium 414mg 32%
Iron 4.9mg 27%
Potassium 711mg 15%
Fatty acids, total trans 1g
Folate, total 141.1mcg
Vitamin B-12 1.8mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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