Southern Biscuits and Gravy

There are biscuits and gravy, and then there are Southern biscuits and gravy. This is by far, the best Biscuits and Gravy you’ll ever have! The gravy is silky, peppery, and filled with tons of flavor. Pile them on top of a country biscuit and you’ll see what I mean.

Southern Biscuits and Gravy have been a Christmas morning favorite in our household for as long as I can remember. I do not remember how or why it started, especially since we are not Southern. But unless I want a house full of disappointed guests, I always have a large batch ready and waiting on Christmas morning.

Biscuits and gravy started as a humble dish born out of necessity. It was a way to stretch meat while providing a hearty, fulfilling breakfast over many plates. Today, it is a celebrated and much-loved morning breakfast. Recognized for its simple, yet savory, profile. It is home-style comfort food at its very best, Southern or otherwise.

Southern Biscuits and Gravy

This is by far, the best Biscuits and Gravy you’ll ever have! The gravy is silky, peppery, and filled with tons of flavor.
Course Breakfast
Cuisine American, Southern


  • 1 16 ounces can refrigerated jumbo buttermilk biscuits
  • 1 pound 16 ounces country style sausage
  • 1/4 cup diced onion
  • 3 cups milk
  • tablespoons all-purpose flour
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1/8 teaspoon red pepper flakes or to taste
  • 3 tablespoons butter
  • Sliced green onion for garnish


  • Preheat the oven to 350°F. Arrange *biscuits 1 to 2 inches apart on an ungreased cookie sheet (1” for softer biscuits, 2” for a crisper biscuit). Bake in the preheated oven until golden brown, about 11 to 15 minutes.
  • Meanwhile, fry the sausage and diced onion in a large heavy skillet until the sausage is no longer pink and the onions are tender, about 5 – 6 minutes.
  • Pour the milk and the flour into a glass jar with fitted lid. Place the lid on the jar and vigorously shake until the flour and milk are fully incorporated. Pour 2 ½ cups of the milk and flour mixture over the sausage.
  • Stir in the salt, pepper, and red pepper flakes. Bring to a boil. Reduce heat to medium-low and let simmer until the gravy thickens slightly. Add the butter and the rest of the milk and flour mixture. Continue to simmer and stir for 2 – 5 more minutes, or until it thickens to desired consistency. Taste the gravy and season with more spices, if desired.
  • Split biscuits in half. Place 2 halves on a plate; top with gravy. Garnish with sliced green onion, if desired.


I like Pillsbury’s Grands, Southern Homestyle Buttermilk Biscuits.
Keyword Sausage

Published by cedar-oak-farms

Cedar Oak Farms offers a unique shopping experience. We specialize in upcycled and repurposed furniture and antiques, all with an urban farmhouse and cottage chic style. We also offer an onsite bakery with fresh farmhouse goods.

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