This Homemade Biscuits and Gravy Recipe is the best you’ll ever taste! An elevated version of a classic comfort food, it starts with flakey, buttery, homemade biscuits. Then, we top them with a savory, spicy, sausage gravy that will leave you licking your plate to get every last drop.
The Best Biscuits and Gravy Recipe Using Homemade Buttermilk Biscuits
You’ve probably had sausage and gravy biscuits, but I bet you’ve never had them like this before! Far from bland or boring, my sausage gravy recipe was inspired by my favorite biscuits and gravy from one of my favorite Raleigh, NC breakfast spots, Union Special.
My recipe starts with breakfast sausage and onion. Then, I infuse it with garlic, red pepper flakes, pepperoncini juice, and chives, and let it simmer until thick and creamy. The result is a savory, zesty, slightly spicy topping that pairs perfectly with my homemade biscuits.
The process is simple, and the sausage gravy cooks in a single skillet while the biscuits bake. Try it for yourself, and you’ll never go back to another version again! Trust me, the pepperoncini juice just does something special to this sausage gravy recipe — it gives it the perfect balance it so desperately needs!
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Recipe Ingredients for Biscuits and Gravy
Buttermilk Biscuits: We’re using our homemade buttermilk biscuits. If preferred, you can use canned or frozen store-bought biscuits instead.
Breakfast Sausage: I typically use spicy breakfast sausage, but you can use whatever you like best. You can even use my homemade turkey sausage or chicken sausage if you prefer.
Garlic and Onion: Sautéed until soft and fragrant, these add depth and a sweet, savory, pungent flavor to the gravy.
Flour: We are using all-purpose flour to thicken the filling.
Milk: This enhances the richness and creates a luscious gravy. You can use half and half instead if preferred.
Pepperoncini: Trust me on this! We’re using both the peppers and the juice to add a delicious tang and a subtle kick of heat.
Chives: These enhance the onion flavor and add an herbaceous taste for a well-rounded dish.
How to Make Sausage Gravy
Step 1. Make the buttermilk biscuits according to my recipe instructions.
Step 2. While the biscuits are baking, heat a large skillet over medium heat. Then, add the sausage and chopped onions. Brown the meat until it is no longer pink and has crisp bits, breaking it into pieces as it cooks.
Step 3. Next, add the chopped garlic and crushed red pepper flakes, and cook for 1 minute or until fragrant.
Step 4. Sprinkle the flour over the cooked sausage and onions, and stir well to combine. Then, let the mixture cook for 1-2 minutes to get rid of any raw flour taste.
Step 5. Slowly add the milk, stirring constantly to avoid any lumps. Bring the gravy to a simmer, and cook until it thickens. If it becomes too thick, add more milk until it reaches your desired consistency!
Step 6. Next, add the pepperoncini juice, salt, pepper, and chopped chives. Season to taste. I almost always add a bit more salt to this sausage gravy recipe.
Step 7. Lastly, assemble your biscuits and gravy. To do so, split the warm biscuits in half, and pour the gravy generously on top. Add additional chives and pepperoncini slices, and enjoy immediately!
Tips & Tricks
- Bring the milk to room temperature before adding it to the sausage gravy to prevent it from seizing or forming lumps.
- Add the milk slowly, whisking continuously to ensure it incorporates evenly and doesn’t become lumpy.
- If you prefer a thicker sausage gravy, let it simmer until your desired consistency is achieved. Alternatively, if it becomes too thick, you can thin it out by whisking in a little extra milk.
Frequently Asked Questions
How long do biscuits and gravy last?
Once cool, you can transfer leftover gravy to an airtight container, and store it in the fridge for up to 3 days. Store leftover biscuits in an airtight container or resealable bag at room temperature for up to 2 days. To keep them longer, store them in the refrigerator for up to 5 days.
To serve, reheat the gravy in a skillet over medium heat on the stove, adding a splash of milk as needed. Then, warm the biscuits in the toaster oven.
Can I freeze sausage and gravy biscuits?
Yes, you can freeze both the gravy and the biscuits in separate airtight containers for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.
How else can I serve this biscuits and gravy recipe?
I love to add a side of bacon or fresh fruit with my sausage and gravy biscuits. You can also make extra sausage gravy to use in breakfast burritos, breakfast potato skillets, or scrambled eggs. Feel free to get creative!
More Delicious Breakfast Recipes
- Easy Sausage Breakfast Casserole Recipe
- Delicious Buttermilk Pancakes
- Sausage Quiche Made with Homemade Turkey Sausage
- Easy Cheese Danish Recipe
- Ultimate Banana Bread Recipe
- Easy Blueberry Biscuits Recipe
I hope you love this Homemade Biscuits and Gravy Recipe! It’s filling, flavorful, and perfect for a crowd. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Homemade Biscuits and Gravy Recipe
Ingredients
Buttermilk biscuits
- 7-8 Buttermilk Biscuits
Gravy
- 1 lb breakfast sausage hot/spicy
- 2 tsp olive oil
- 2 cloves garlic minced
- 1/2 yellow onion finely chopped
- 3 tbsp all-purpose flour
- 2 1/2 cup whole milk room temperature
- 1/2 tsp salt more to taste
- 1/4 tsp black pepper more to taste
- 1/8 tsp crushed red pepper flakes
- 1 tbsp pepperoncini juice more to taste
- 1 tbsp of chopped chives more for garnish
- sliced pepperoncini for garnish
Instructions
- Make the Buttermilk Biscuits according to my recipe instructions.
- While the biscuits are baking, heat a large skillet over medium heat. Add the sausage and chopped onions, breaking the sausage up into crumbles with a spatula as it browns. Cook until the sausage is no longer pink and has crisp bits and the onions are tender.
- Next, add the chopped garlic and crushed red pepper flakes and cook for 1 minute until fragrant.
- Next, sprinkle the flour over the cooked sausage and onions and stir well. Let it cook for about 1-2 minutes to get rid of the raw flour taste.
- Then, slowly add the milk while stirring constantly to avoid lumps. Bring the gravy to a simmer and cook until thickened, about 5-7 minutes. If it’s too thick, you can add more milk to reach your desired consistency.
- Next, add the pepperonconi juice, salt, and pepper, and chopped chives. Taste the gravy and add more seasoning if desired (I add a bit more salt).
- Lastly, assemble your biscuits and gravy. Split the warm biscuits in half and pour the gravy generously over them. Add additional chives and pepperoncini slices and serve immediately.
Notes
- Bring the milk to room temperature before adding it to the gravy to prevent it from seizing or forming lumps.
- Add the milk slowly, whisking continuously to ensure it incorporates evenly and doesn’t become lumpy.
- If you prefer a thicker gravy, let it simmer until your desired consistency is achieved. Alternatively, if it becomes too thick, you can thin it out by whisking in a little extra milk.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Jess Gaertner
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