Drop Biscuits and Sausage Gravy is a classic Southern comfort dish featuring fluffy, buttery biscuits served with a rich and savory sausage gravy. This easy-to-make recipe is perfect for breakfast or brunch, delivering warm, hearty flavors with every bite. With minimal ingredients and simple steps, you’ll have a homemade meal that feels like a hug on a plate!
Why You’ll Love This Recipe
- Quick and easy to prepare with no rolling or cutting required
- The drop biscuits are soft, buttery, and perfectly golden
- The sausage gravy is rich, creamy, and full of flavor
- Perfect for weekend brunch or a comforting breakfast
- Uses simple pantry and fridge ingredients
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Drop Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup whole milk or buttermilk
For the Sausage Gravy:
- 1 pound breakfast sausage (mild or spicy)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon black pepper (or to taste)
- Salt to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
Directions
To Make the Drop Biscuits:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring just until the dough comes together (do not overmix).
- Using a large spoon or ice cream scoop, drop heaping spoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
To Make the Sausage Gravy:
- While the biscuits are baking, cook the sausage in a large skillet over medium heat until browned and crumbled.
- Sprinkle the flour over the cooked sausage and stir to coat, cooking for 1-2 minutes.
- Gradually whisk in the milk, stirring constantly to avoid lumps.
- Add garlic powder, black pepper, salt, and red pepper flakes (if using).
- Continue cooking and stirring until the gravy thickens, about 5-7 minutes.
- Taste and adjust seasoning if needed.
To Serve:
- Split the warm biscuits in half and ladle the sausage gravy generously over the top.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Cheesy Biscuits: Add 1 cup of shredded cheddar cheese to the biscuit dough.
- Herb Biscuits: Mix fresh or dried herbs, such as chives or rosemary, into the dough.
- Spicy Gravy: Use hot sausage and add extra red pepper flakes.
- Vegetarian Option: Substitute sausage with plant-based sausage crumbles.
- Creamier Gravy: Add a splash of heavy cream to the gravy for extra richness.
Storage/Reheating
- Store: Keep leftover biscuits and gravy separately in airtight containers in the refrigerator for up to 3 days.
- Reheat: Warm the biscuits in the oven or microwave, and reheat the gravy on the stovetop over low heat, adding a splash of milk if needed to maintain the creamy texture.
- Freeze: You can freeze the biscuits in a sealed bag for up to 2 months. Gravy can also be frozen but may need whisking when reheated.
FAQs
1. Can I make the biscuits ahead of time?
Yes, prepare the dough ahead and refrigerate it for up to 24 hours before baking.
2. How do I make the gravy thicker?
If the gravy is too thin, continue cooking until it reduces. You can also add a slurry of 1 tablespoon flour mixed with 2 tablespoons of milk.
3. Can I use store-bought biscuits?
Absolutely! Store-bought biscuits work well if you are short on time.
4. Can I use a different type of milk for the gravy?
Yes, you can use 2%, half-and-half, or even a dairy-free milk like almond or oat milk.
5. How do I keep the biscuits from being too dense?
Avoid overmixing the dough and make sure the butter is very cold.
6. Can I add vegetables to the sausage gravy?
Yes, sautéed mushrooms, onions, or bell peppers can add extra flavor and texture.
7. What type of sausage is best for sausage gravy?
Breakfast sausage is ideal, but you can use Italian sausage or even chicken sausage.
8. Can I make this dish gluten-free?
Yes, use a gluten-free flour blend for both the biscuits and the gravy.
9. How do I make the biscuits fluffier?
Using cold butter and not overworking the dough are key to fluffy biscuits.
10. What sides go well with Drop Biscuits and Sausage Gravy?
Serve with scrambled eggs, hash browns, or a fresh fruit salad for a complete breakfast.
Conclusion
Drop Biscuits and Sausage Gravy is a deliciously comforting dish that brings classic Southern flavors to your table. With its fluffy, buttery biscuits and rich, savory gravy, this recipe is sure to satisfy. Whether you’re making breakfast for your family or hosting a weekend brunch, this easy-to-follow recipe delivers the perfect blend of flavors and textures. Enjoy a warm and hearty start to your day!
Print
Drop Biscuits and Sausage Gravy
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- Method: Baking and Stovetop
- Cuisine: American, Southern
Description
This classic Southern breakfast features fluffy, buttery drop biscuits smothered in rich, creamy sausage gravy. It’s a comforting and hearty dish perfect for weekend brunch or a cozy morning meal.
Ingredients
For the Drop Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) cold butter, cubed
- 1 cup whole milk
For the Sausage Gravy:
- 1 lb breakfast sausage (pork or turkey)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp crushed red pepper flakes (optional, for a little heat)
Instructions
Make the Drop Biscuits:
-
Preheat the Oven:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
-
Mix the Dry Ingredients:
- In a large bowl, combine flour, baking powder, sugar, and salt.
-
Cut in the Butter:
- Add cold butter cubes and cut them into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
-
Add Milk and Mix:
- Pour in the milk and stir until just combined. The dough should be slightly sticky.
-
Form and Bake the Biscuits:
- Using a large spoon or ice cream scoop, drop mounds of dough onto the baking sheet.
- Bake for 10-12 minutes, until the tops are golden brown.
- Set aside to cool slightly while you prepare the sausage gravy.
Make the Sausage Gravy:
-
Cook the Sausage:
- In a large skillet, cook the sausage over medium heat until browned and crumbled.
- Do not drain the fat unless there’s an excessive amount (leave about 1-2 tablespoons for flavor).
-
Add the Flour:
- Sprinkle flour over the cooked sausage and stir well, cooking for 1-2 minutes until the flour is absorbed.
-
Make the Gravy:
- Gradually add the milk, stirring constantly to avoid lumps.
- Add garlic powder, onion powder, black pepper, salt, and red pepper flakes (if using).
-
Thicken the Gravy:
- Continue to cook, stirring frequently, until the gravy thickens to your desired consistency (about 5-7 minutes).
- If the gravy gets too thick, add a splash more milk to thin it out.
Serve:
- Split the warm biscuits in half and spoon sausage gravy generously over the top.
- Garnish with fresh chopped parsley or a sprinkle of black pepper, if desired.
Notes
- Make Ahead: You can make the biscuits and gravy ahead of time. Reheat the gravy gently on the stovetop and add a bit of milk if needed.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating Tip: Reheat biscuits in the oven to keep them crisp, and warm gravy on the stove with a splash of milk.