Southern US · Breakfast & brunch

Biscuits and sausage gravy

Name: Biscuits and sausage gravy
Prep time: 25 min
Cook time: 28 min
Total time: 1 h 3 min
Yield: 6 servings
Cuisine: Southern US
Ingredients: 2 1/2 cups (300 g) all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 8 tablespoons cold unsalted butter, cubed; 1 cup cold buttermilk; 1 pound breakfast sausage; 3 tablespoons all-purpose flour; 3 cups whole milk, plus more as needed; 1 teaspoon coarsely ground black pepper; Pinch of cayenne pepper

Layered buttermilk biscuits under peppery sausage gravy that is creamy without becoming paste-like.

About 1 hr 5 minTotal

About 55 minActive

$Cost

ModerateDifficulty

Makes 6 servings

Equipment

Pastry cutter or two knives
Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 servings

2 1/2 cups (300 g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons cold unsalted butter, cubed
1 cup cold buttermilk
1 pound breakfast sausage
3 tablespoons all-purpose flour
3 cups whole milk, plus more as needed
1 teaspoon coarsely ground black pepper
Pinch of cayenne pepper

Instructions

Heat the oven to 450°F. Whisk 2 1/2 cups flour, baking powder, baking soda, and salt. Cut in cold butter until pea-size pieces remain, then fold in cold buttermilk.
Pat dough into a rectangle, fold it in thirds, rotate, and repeat twice. Pat 3/4 inch thick, cut six biscuits straight down, and chill 10 minutes.
Bake biscuits on a parchment-lined pan until tall and deeply golden, 13 to 16 minutes.
While they bake, brown sausage in a , leaving some bite-size pieces. Sprinkle 3 tablespoons flour over the sausage and its fat; cook and stir 2 minutes.
Add milk gradually while scraping the pan. Simmer gently until the gravy coats a spoon but still pours, 4 to 6 minutes. Season with black pepper and cayenne; thin with milk if it tightens.
Split hot biscuits and spoon gravy over them immediately.