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Savory Biscuits and Gravy from Scratch

Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 People


For the gravy:

  • 1/2 lb sausage
  • 2 cups milk
  • 1/4 cup flour
  • 1/2 teaspoon black pepper

For the biscuits:

  • 4 cups self rising flour
  • 1 stick + 3 tbsp butter
  • 2 1/2 cups buttermilk


  1. Preheat oven to 425 and place cast iron skillet in oven to heat.
  2. In a large mixing bowl, cut 1 stick butter into the flour using a pastry cutter until you have pea sized lumps of dough.
  3. Add the buttermilk in batches, stirring until the dough is moist yet cohesive.
  4. Turn out the dough onto a floured surface and press into a 1 inch thick round. With a biscuit cutter, (or a mason jar lid, if you don't have a biscuit cutter), cut 8 biscuits. Remove cast iron skillet from the oven, add 1 tbsp of oil to coat the bottom, and place biscuits into pan with sides touching. You may melt 3 tbsp of butter to top the biscuits at this point, but this step is optional.
  5. Bake for 15 minutes or until golden brown.
  6. While the biscuits are baking, brown sausage in a large pan over medium heat. When sausage is fully cooked add flour and mix with a wooden spatula until dissolved to form a roux.
  7. Add milk 1/2 to 1 cup at a time, whisking each time to dissolve, allowing the mixture to thicken before adding more. Add a generous (I mean GENEROUS) amount of crushed black pepper to the gravy. You can add as much as you like, depending on your preference, but in my opinion, more is better, and much, much, tastier.
  8. When the biscuits are done, remove from the oven and allow to cool for approximately 5 minutes. Split biscuits into halves and top with gravy.