Southern Biscuits and Sausage Gravy

When you want classic restaurant biscuits in a hurry, these 2 ingredient southern biscuits and sausage gravy will hit the spot! They’re quick to make and taste like grandma’s house on a weekend morning!

Southern Biscuit Formula L Biscuit Mix has golden shortening flakes throughout the mixture. A follower and friend of Dinner in 3, 2, 1 suggested I give this biscuit mix a try, and they were a big hit with my family! While my go-to favorite is Buttermilk Biscuits made with butter and self-rising flour, these were an excellent alternative! They took less than 15 minutes to make from start to finish, and they’re light, fluffy and super scrumptious! 

Classic sausage gravy ladled on top of these biscuits is the icing on the cake! Creamy, savory and delicious gravy is just one of the way us southerners say “I love you.” Whether it’s breakfast for the family on the weekends or entertaining guests, biscuits and sausage gravy is definitely the way to go!

What You’ll Need

• Biscuits
  • Southern Biscuit Formula L Biscuit Mix
  • Buttermilk
  • Butter (optional)

• Gravy
  • Sausage
  • All Purpose Flour
  • Milk

Tools You’ll Need

• Biscuit Cutters
• Cast Iron Skillet for Biscuits
• Cast Iron Skillet for Gravy

How to Make this Recipe

1. While the oven preheats to 450°F, make your biscuits. The key to biscuit dough is not overworking it. In a bowl, mix the biscuit mix and buttermilk JUST until it’s combined.
2. Turn the dough onto a floured surface and roll or press to ½-inch thickness. Using a floured biscuit butter, cut biscuits and place slightly touching each other in a seasoned or buttered cast iron skillet.

3. Bake for 10 to 12 minutes or until lightly browned. If desired, brush the tops with melted butter for extra richness.
4. While the biscuits are baking, make the gravy. In a large skillet on medium-high heat, crumble and cook sausage until no longer pink. If you use a leaner style sausage that doesn’t yield visible grease on the bottom of the skillet, add butter or oil. Reduce the heat to medium-low. 
5. Sprinkle flour over the sausage and and stir, cooking for 1 minute. If you like browner gravy, cook an additional minute.

6. Stir in 1 ½ cups of the milk. Once the mixture begins to thicken after about 5 minutes, add an additional 1 ½ cups of milk. Allow the mixture to thicken and cook for about 8 minutes. Add more milk to your desired gravy consistency. Season with salt and pepper to taste. You can always add more milk if it thickens more than you’d like.

Tips and Substitutions

• Don’t drain the fat from the sausage. This is what gives sausage its deep flavor and is essential for good gravy!
• The brand of sausage you use will lend a lot of the flavor to the gravy. If you want to add more seasonings than salt and pepper, go ahead! Some folks like to add garlic powder, paprika or even cajun seasoning.
• Milk type is personal preference, but I recommend 2% milk, whole milk or evaporated milk for the best consistency and gravy richness. If using skim, you’ll likely need less milk.

More Recipes Like This

• Biscuits and Gravy
• Autumn Honey Butter Biscuits
• Bacon Cheddar Buttermilk Biscuits
• Easy Whipping Cream Biscuits
• Glazed Cranberry Orange Biscuits

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5 from 1 vote

Southern Biscuits and Sausage Gravy

When you want classic restaurant biscuits in a hurry, these 2 ingredient southern biscuits will hit the spot! They’re quick to make and taste like grandmas house on a weekend morning!

Prep Time5 minutes mins

Active Time15 minutes mins

Total Time20 minutes mins

Course: Breakfast

Cuisine: American

Keyword: breakfast

Yield: 11 Servings

Materials

Biscuits

• 3 ¼ cups biscuit mix
• 1 ¼ cups buttermilk

Sausage Gravy

• 1 lb breakfast sausage
• ⅓ cup all-purpose flour
• 3-4 cups milk
• 1-2 tablespoon Butter or Oil ONLY use if sausage doesn’t yield visible grease

Instructions

Biscuits

• Preheat the oven to 450°F.
• In a medium bowl, stir together biscuit mix and buttermilk just until combined. 
• Turn the dough onto a floured surface and roll or press to ½-inch thickness. Using a floured biscuit butter, cut biscuits and place in a seasoned or buttered cast iron skillet, slightly touching one another.
• Bake for 10 to 12 minutes or until lightly browned. If desired, brush the tops with melted butter for extra richness.

Sausage Gravy

• In a large skillet on medium-high heat, crumble and cook sausage until no longer pink. If you use a leaner style sausage that doesn’t yield visible grease on the bottom of the skillet, add butter or oil. Reduce the heat to medium-low.
• Sprinkle flour over the sausage and and stir, cooking for 1 minute. If you like browner gravy, cook an additional minute. Stir in 1 ½ cups of the milk. Once the mixture begins to thicken after about 5 minutes, add an additional 1 ½ cups of milk. Allow the mixture to thicken and cook for about 8 minutes. Add more milk to your desired gravy consistency. Season with salt and pepper to taste. You can always add more milk if it thickens more than you’d like. Ladle over warm biscuits.

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