12 Ultimate Biscuits and Gravy Recipes for Every Occasion

Welcome to the ultimate guide for comfort food lovers! There is nothing quite like the warmth and satisfaction of homemade biscuits smothered in rich, creamy gravy. Whether you prefer the traditional southern sausage style or want to experiment with spicy chorizo, vegetarian mushroom, or even sweet apple variations, this collection of twelve recipes has something for everyone. From flaky, buttery layers to savory, pepper-flecked sauces, these dishes are designed to bring a sense of home and heartiness to your breakfast or brunch table. Dive into these detailed recipes and discover your new favorite morning ritual.

Classic Southern Sausage Gravy and Biscuits

The quintessential comfort food, this recipe features fluffy, buttermilk-leavened biscuits topped with a thick, peppery sausage gravy made from fresh pork sausage and whole milk. It is a staple of Southern breakfast tables, prized for its simplicity and hearty flavor.

Ingredients

• •2 cups all-purpose flour
• •1 tablespoon baking powder
• •1/2 teaspoon baking soda
• •1 teaspoon salt
• •1/2 cup cold unsalted butter, cubed
• •3/4 cup cold buttermilk
• •1 pound breakfast sausage
• •1/4 cup all-purpose flour
• •3 cups whole milk
• •Salt and black pepper to taste

Method

1. 1

   1. Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking.

2. 2

   2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

3. 3

   3. Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.

4. 4

   4. Pour in the cold buttermilk and stir gently with a fork just until the dough comes together; do not overmix.

5. 5

   5. Turn the dough out onto a lightly floured surface, pat it into a 1-inch thick rectangle, and fold it over itself several times to create layers.

6. 6

   6. Cut the biscuits with a 2-inch cutter and place them on the baking sheet, then bake for 12 to 15 minutes until golden brown.

7. 7

   7. While the biscuits bake, crumble the sausage into a large skillet over medium-high heat and cook until browned and no longer pink.

8. 8

   8. Sprinkle the 1/4 cup of flour over the cooked sausage and fat, stirring constantly for 2 minutes to cook out the raw flour taste.

9. 9

   9. Gradually whisk in the whole milk, scraping the bottom of the pan to release any browned bits, and simmer until the gravy thickens.

10. 10

    10. Season generously with black pepper and salt, then split the warm biscuits and ladle the gravy over the top.

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Spiced Apple Cinnamon Biscuits with Sweet Gravy

A delightful dessert-inspired take on a classic, these biscuits are infused with warm cinnamon and fresh apple bits, topped with a sweet, creamy maple-flavored gravy that mimics a breakfast pastry experience.

Ingredients

• •2 1/4 cups all-purpose flour
• •2 tablespoons sugar
• •1 tablespoon baking powder
• •1 teaspoon cinnamon
• •1/2 cup cold butter
• •1/2 cup finely chopped apples
• •3/4 cup buttermilk
• •2 tablespoons butter
• •2 tablespoons flour
• •1 1/2 cups milk
• •1/4 cup maple syrup
• •1/2 teaspoon vanilla extract

Method

1. 1

   1. Preheat oven to 425 degrees Fahrenheit and grease a round cake pan for soft-sided biscuits.

2. 2

   2. Whisk the flour, sugar, baking powder, and cinnamon together in a medium bowl until uniform.

3. 3

   3. Cut in the cold butter until the mixture is crumbly, then stir in the finely chopped apple pieces.

4. 4

   4. Add the buttermilk and mix until a soft dough forms, then drop large spoonfuls into the prepared pan.

5. 5

   5. Bake for 15 to 18 minutes until the tops are lightly browned and the centers are set.

6. 6

   6. In a small saucepan, melt 2 tablespoons of butter over medium heat, then whisk in the flour to form a roux.

7. 7

   7. Slowly pour in the milk and maple syrup, whisking constantly until the mixture reaches a thick, sauce-like consistency.

8. 8

   8. Remove from heat and stir in the vanilla extract to add a deep aromatic finish.

9. 9

   9. Split the warm apple cinnamon biscuits and pour the sweet maple gravy over them while still hot.

10. 10

    10. Serve immediately with an extra dash of cinnamon on top if desired.

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Cheddar Chive Biscuits with Bacon Gravy

These savory biscuits are packed with sharp cheddar cheese and fresh chives, providing a sharp contrast to the smokiness of the thick bacon-infused white gravy.

Ingredients

• •2 cups flour
• •1 tablespoon baking powder
• •1/2 teaspoon salt
• •1/2 cup cold butter
• •1 cup shredded sharp cheddar
• •1/4 cup chopped fresh chives
• •3/4 cup buttermilk
• •6 slices thick-cut bacon, chopped
• •1/4 cup flour
• •3 cups milk
• •Black pepper

Method

1. 1

   1. Preheat your oven to 450 degrees Fahrenheit and prepare a baking sheet.

2. 2

   2. Combine the dry ingredients and cut in the butter until the mixture is crumbly.

3. 3

   3. Fold in the shredded cheddar and fresh chives before adding the buttermilk to form the dough.

4. 4

   4. Roll the dough out, cut into circles, and bake for 12 to 14 minutes until the cheese is melted and biscuits are brown.

5. 5

   5. In a large skillet, fry the chopped bacon until it is very crispy, then remove the bacon bits but leave the rendered fat.

6. 6

   6. Whisk 1/4 cup of flour into the bacon fat over medium heat, cooking for 1 minute.

7. 7

   7. Gradually add the milk while whisking to avoid lumps, and simmer until the gravy is thick and bubbly.

8. 8

   8. Stir the crispy bacon bits back into the gravy and season with plenty of black pepper.

9. 9

   9. Pour the bacon gravy over the warm cheddar chive biscuits.

10. 10

    10. Garnish with extra chives for a fresh pop of color.

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Savory Mushroom and Herb Vegetarian Gravy

A rich and earthy alternative to meat-based gravies, this version uses browned cremini mushrooms and fresh thyme to create a deeply flavorful sauce that pairs perfectly with buttery herb biscuits.

Ingredients

• •2 cups flour
• •1 tablespoon baking powder
• •1 teaspoon dried thyme
• •1/2 cup cold butter
• •3/4 cup milk
• •8 oz cremini mushrooms, sliced
• •3 tablespoons butter
• •3 tablespoons flour
• •2 1/2 cups vegetable broth
• •1/2 cup heavy cream
• •Salt and pepper

Method

1. 1

   1. Preheat oven to 450 degrees Fahrenheit.

2. 2

   2. Mix flour, baking powder, and dried thyme, then cut in the butter and add milk to form biscuit dough.

3. 3

   3. Bake the biscuits for 12 minutes until golden.

4. 4

   4. In a skillet, melt 3 tablespoons of butter and sauté the sliced mushrooms until they are deeply browned and moisture has evaporated.

5. 5

   5. Sprinkle flour over the mushrooms and cook for 2 minutes to create a mushroom-based roux.

6. 6

   6. Slowly whisk in the vegetable broth and bring to a simmer until thickened.

7. 7

   7. Stir in the heavy cream to add richness and season with salt and plenty of black pepper.

8. 8

   8. Split the herb biscuits and cover them with the thick mushroom gravy.

9. 9

   9. Top with fresh thyme leaves for extra aroma.

10. 10

    10. Serve hot as a satisfying vegetarian breakfast.

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Maple Sausage Gravy with Buttermilk Biscuits

This recipe leans into the sweet and savory combination by using maple-flavored sausage and a touch of extra syrup in the gravy, creating a flavor profile reminiscent of a full pancake breakfast.

Ingredients

• •1 package maple breakfast sausage
• •1/4 cup flour
• •3 cups whole milk
• •2 tablespoons maple syrup
• •1/2 teaspoon red pepper flakes
• •Batch of 8 standard buttermilk biscuits (pre-made or homemade)

Method

1. 1

   1. Prepare your favorite buttermilk biscuits according to your preferred recipe or package instructions.

2. 2

   2. Brown the maple sausage in a large skillet over medium heat, breaking it into small crumbles.

3. 3

   3. Do not drain the fat; sprinkle the flour over the meat and stir for 2 minutes.

4. 4

   4. Slowly add the milk, whisking constantly to incorporate the flour and prevent lumps.

5. 5

   5. Stir in the maple syrup and red pepper flakes for a sweet and spicy kick.

6. 6

   6. Simmer the gravy for 5 to 7 minutes until it reaches your desired thickness.

7. 7

   7. Taste and add salt if necessary, though the sausage is usually salty enough.

8. 8

   8. Split the biscuits and place them on individual plates.

9. 9

   9. Generously ladle the maple sausage gravy over the biscuits.

10. 10

    10. Serve immediately while the steam is still rising.

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Spicy Chorizo Gravy and Jalapeño Biscuits

A Southwestern twist on a classic, featuring spicy Mexican chorizo and biscuits loaded with pickled jalapeños and cornmeal for a unique texture and heat.

Ingredients

• •1 1/2 cups flour
• •1/2 cup cornmeal
• •1 tablespoon baking powder
• •1/4 cup chopped pickled jalapeños
• •1/2 cup butter
• •3/4 cup buttermilk
• •1/2 pound Mexican chorizo
• •3 tablespoons flour
• •2 1/2 cups milk
• •1/2 cup shredded pepper jack cheese

Method

1. 1

   1. Preheat oven to 425 degrees Fahrenheit.

2. 2

   2. Combine flour, cornmeal, and baking powder, then cut in butter and fold in jalapeños.

3. 3

   3. Add buttermilk and mix to form a dough, then bake biscuits for 15 minutes.

4. 4

   4. Remove chorizo from casings and brown in a skillet, breaking it up into fine pieces.

5. 5

   5. Stir in the flour and cook for 1 minute to absorb the reddish chorizo oil.

6. 6

   6. Whisk in the milk and simmer until the gravy is thick and vibrant orange.

7. 7

   7. Stir in the pepper jack cheese until melted for extra creaminess.

8. 8

   8. Pour the spicy gravy over the jalapeño cornmeal biscuits.

9. 9

   9. Garnish with fresh cilantro if desired.

10. 10

    10. Serve with a side of hot sauce for those who want even more heat.

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Sage and Onion Biscuits with Turkey Gravy

Reminiscent of Thanksgiving flavors, these biscuits are flavored with rubbed sage and onion powder, topped with a savory turkey sausage gravy that is lighter than traditional pork versions.

Ingredients

• •2 cups flour
• •1 tablespoon baking powder
• •1 teaspoon rubbed sage
• •1/2 teaspoon onion powder
• •1/2 cup butter
• •3/4 cup milk
• •1 pound turkey breakfast sausage
• •1/4 cup flour
• •3 cups milk
• •1/2 teaspoon poultry seasoning

Method

1. 1

   1. Preheat oven to 450 degrees Fahrenheit.

2. 2

   2. Mix dry ingredients including sage and onion powder, then cut in butter and add milk to make biscuits.

3. 3

   3. Bake for 12 to 14 minutes until the tops are golden.

4. 4

   4. Brown the turkey sausage in a skillet; add a tablespoon of oil if the turkey is too lean to produce fat.

5. 5

   5. Sprinkle with flour and poultry seasoning, then cook for 2 minutes while stirring.

6. 6

   6. Whisk in the milk slowly and simmer until the gravy is thick.

7. 7

   7. Adjust seasoning with salt and pepper to highlight the sage notes.

8. 8

   8. Split the savory biscuits and ladle the turkey gravy over them.

9. 9

   9. This makes for a great holiday morning breakfast.

10. 10

    10. Serve hot with a side of cranberry sauce for a true festive feel.

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Black Pepper Cream Gravy with Drop Biscuits

This recipe focuses on the rustic simplicity of drop biscuits—no rolling required—and a gravy that is heavily seasoned with cracked black pepper for a sharp, biting finish.

Ingredients

• •2 cups flour
• •1 tablespoon baking powder
• •1 teaspoon salt
• •1/2 cup melted butter
• •1 cup buttermilk
• •1/4 cup butter
• •1/4 cup flour
• •3 cups whole milk
• •2 teaspoons coarsely cracked black pepper

Method

1. 1

   1. Preheat oven to 450 degrees Fahrenheit.

2. 2

   2. Stir together flour, baking powder, and salt, then fold in melted butter and buttermilk until just moistened.

3. 3

   3. Drop large mounds of dough onto a baking sheet and bake for 12 to 15 minutes.

4. 4

   4. In a skillet, melt 1/4 cup butter and whisk in flour to make a light roux.

5. 5

   5. Gradually whisk in the milk and bring to a boil, then reduce heat and simmer.

6. 6

   6. Add the coarsely cracked black pepper and salt to taste.

7. 7

   7. Ensure the gravy is thick enough to coat the back of a spoon.

8. 8

   8. Place two drop biscuits in a bowl and pour the peppery cream gravy over them.

9. 9

   9. The uneven surface of the drop biscuits catches the gravy perfectly.

10. 10

    10. Serve immediately while the pepper is most fragrant.

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Country Ham Gravy with Red-Eye Infusion

A unique hybrid of cream gravy and red-eye gravy, this recipe uses country ham and a splash of strong coffee to create a salty, complex sauce served over flaky butter biscuits.

Ingredients

• •8 prepared butter biscuits
• •4 slices country ham, chopped
• •2 tablespoons butter
• •3 tablespoons flour
• •2 cups milk
• •1/4 cup strong brewed coffee
• •1 teaspoon sugar

Method

1. 1

   1. Prepare your butter biscuits and keep them warm in the oven.

2. 2

   2. Sauté the chopped country ham in a large skillet until browned and slightly crisp.

3. 3

   3. Add butter to the skillet and let it melt with the ham juices.

4. 4

   4. Whisk in the flour and cook for 2 minutes to create a savory base.

5. 5

   5. Slowly add the milk and the coffee, whisking constantly to combine.

6. 6

   6. Add a pinch of sugar to balance the saltiness of the ham and the bitterness of the coffee.

7. 7

   7. Simmer until the gravy reaches a thick, velvety consistency.

8. 8

   8. Split the biscuits and top with the ham and coffee-infused gravy.

9. 9

   9. This dish offers a sophisticated, deep flavor profile.

10. 10

    10. Serve with a hot cup of coffee on the side.

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Southern Tomato Gravy and Flaky Biscuits

A regional specialty from the Carolinas, tomato gravy is a tangy, savory alternative to milk-based gravies, using canned tomatoes and bacon fat for a rich, red sauce.

Ingredients

• •2 cups flour
• •1 tablespoon baking powder
• •1/2 cup cold lard or butter
• •3/4 cup buttermilk
• •4 slices bacon
• •1 small onion, finely diced
• •2 tablespoons flour
• •1 can (14.5 oz) crushed tomatoes
• •1/2 cup water
• •Salt and sugar to taste

Method

1. 1

   1. Preheat oven to 450 degrees Fahrenheit and make biscuits by cutting lard into flour and adding buttermilk.

2. 2

   2. Bake biscuits for 12 minutes.

3. 3

   3. Fry bacon in a skillet until crisp, then remove and crumble, reserving the fat.

4. 4

   4. Sauté the diced onion in the bacon fat until translucent and soft.

5. 5

   5. Stir in the flour and cook for 1 minute.

6. 6

   6. Add the crushed tomatoes and water, stirring to combine with the roux.

7. 7

   7. Season with salt and a pinch of sugar to cut the acidity of the tomatoes.

8. 8

   8. Simmer for 10 minutes until the sauce is thick and flavorful.

9. 9

   9. Serve the red tomato gravy over split biscuits and top with the crumbled bacon.

10. 10

    10. This is a lighter, tangier version of the classic breakfast.

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Sourdough Sausage Gravy and Biscuits

Utilizing sourdough discard, these biscuits have a distinct tang that cuts through the richness of a traditional heavy sausage gravy, making for a complex flavor experience.

Ingredients

• •1 cup sourdough starter discard
• •1/2 cup milk
• •2 cups flour
• •1 tablespoon baking powder
• •1/2 cup cold butter
• •1 pound pork sausage
• •1/4 cup flour
• •3 cups whole milk
• •Salt and pepper

Method

1. 1

   1. Mix the sourdough discard and milk together in a small bowl.

2. 2

   2. In a large bowl, cut the butter into the flour and baking powder.

3. 3

   3. Stir the liquid sourdough mixture into the flour until a dough forms.

4. 4

   4. Roll, cut, and bake the biscuits at 425 degrees Fahrenheit for 15 minutes.

5. 5

   5. While baking, brown the sausage in a large pan over medium heat.

6. 6

   6. Add flour to the pan and cook for 2 minutes, ensuring all the meat is coated.

7. 7

   7. Whisk in the milk slowly and simmer until the gravy is thick and creamy.

8. 8

   8. Season with salt and a generous amount of black pepper.

9. 9

   9. The tang of the sourdough biscuits provides a perfect balance to the savory gravy.

10. 10

    10. Serve warm for the best texture and flavor profile.

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Loaded Potato Biscuits with White Sausage Gravy

These biscuits incorporate mashed potatoes into the dough for an incredibly soft, moist texture, topped with a traditional sausage gravy and finished with cheese and green onions.

Ingredients

• •2 cups flour
• •1 tablespoon baking powder
• •1 cup cold mashed potatoes
• •1/2 cup cold butter, shredded
• •1/2 cup buttermilk
• •1 pound breakfast sausage
• •1/4 cup flour
• •3 cups milk
• •1/2 cup shredded cheddar
• •2 green onions, sliced

Method

1. 1

   1. Preheat oven to 425 degrees Fahrenheit.

2. 2

   2. Combine flour and baking powder, then cut in the shredded butter and cold mashed potatoes.

3. 3

   3. Add buttermilk and mix until a soft dough forms; pat out and cut into biscuits.

4. 4

   4. Bake for 18 to 20 minutes until the potato-enriched biscuits are golden and cooked through.

5. 5

   5. Prepare the sausage gravy by browning the meat, adding flour, and whisking in milk until thick.

6. 6

   6. Season the gravy with salt and pepper.

7. 7

   7. Place the potato biscuits on a plate and cover with the hot sausage gravy.

8. 8

   8. Sprinkle the top with shredded cheddar cheese while the gravy is hot so it melts.

9. 9

   9. Finish with a garnish of sliced green onions for a 'loaded' effect.

10. 10

    10. Serve as a complete, filling breakfast meal.

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Wrapping Up

We hope you enjoyed exploring these twelve diverse and delicious takes on the classic biscuits and gravy. From the bold spices of chorizo to the delicate herbs of vegetarian mushroom gravy, these recipes offer a world of flavor right at your breakfast table. Mastering the art of the perfect roux and the flakiest biscuit is a rewarding journey that your family and friends will surely appreciate. Don't forget to experiment with your own favorite seasonings and pairings. Happy cooking and enjoy every savory bite!