Flaky biscuits with sausage gravy (Printable)

Buttery flaky biscuits paired with a rich, peppery sausage topping bring comforting Southern flavors.

# What You Need:

→ Biscuits

01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon granulated sugar
06 - 1/2 cup (1 stick) unsalted butter, cold and cubed
07 - 3/4 cup cold buttermilk

→ Sausage Gravy

08 - 1 pound breakfast sausage, crumbled
09 - 1/4 cup all-purpose flour
10 - 3 cups whole milk
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/4 teaspoon salt
13 - Pinch of cayenne pepper (optional)

# Directions:

01 - Preheat oven to 450°F. Line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, baking powder, baking soda, salt, and sugar in a large bowl.
03 - Cut the cold, cubed butter into the flour mixture using a pastry cutter or fingertips until texture resembles coarse crumbs.
04 - Pour in cold buttermilk and stir gently until just combined; avoid overmixing.
05 - Turn dough onto a floured surface, gently pat to 1-inch thickness, fold over 2–3 times, then pat again to 1-inch thickness.
06 - Use a 2.5-inch biscuit cutter to cut out biscuits. Gather scraps and repeat, placing biscuits close together on the prepared baking sheet.
07 - Bake biscuits for 12–15 minutes until golden brown. Remove from oven and allow to cool slightly.
08 - In a large skillet over medium heat, crumble and cook sausage until browned and fully cooked through.
09 - Sprinkle flour over cooked sausage and cook, stirring, for 1–2 minutes until flour is absorbed.
10 - Gradually whisk in whole milk to prevent lumps, bring to a gentle simmer, and cook until the gravy thickens, about 5–7 minutes.
11 - Add black pepper, salt, and optional cayenne pepper; stir and adjust seasoning to taste.
12 - Split warm biscuits and spoon hot sausage gravy over them. Serve immediately.

# Expert Suggestions:

01 -
  • Flaky, golden biscuits that actually shatter when you bite into them instead of turning dense and heavy.
  • Rich, peppery gravy that tastes like someone who actually knows how to cook made it, not a shortcut.
  • Ready in under an hour with ingredients you probably already have, making weekends feel special without the stress.
02 -
  • Overworking biscuit dough is the most common mistake—it's why so many people end up with dense, biscuit-shaped hockey pucks instead of the real thing.
  • Cold ingredients and minimal mixing aren't suggestions; they're the actual technique that separates flaky biscuits from sad ones.
  • Lumpy gravy usually means the milk went in too fast or the roux wasn't cooked long enough before adding liquid.
03 -
  • Don't even think about using warm butter or room temperature buttermilk—cold ingredients are the actual secret to flaky biscuits.
  • If you want to add herbs like sage or thyme, crumble them into the sausage as it cooks so the flavor infuses the gravy.
  • Make extra gravy and freeze it separately from the biscuits; it reheats beautifully in a skillet and you'll want it on hand.
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