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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
Active Time15 minutes
Total Time20 minutes
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
  • 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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