Homemade Biscuits and Gravy

How to make homemade biscuits and gravy with just a few simple ingredients and in just a few steps. It's the perfect comfort food and a recipe you'll come back to again and again.

If this is your first time making biscuits and gravy, have no fear. This recipe is so simple that even non-cooks can make it. I first learned it in 7th grade home economics which is telling you something!

Homemade Biscuits and Sausage Gravy

Fun Fact: this was the first recipe I made in 7th grade Home Economics Class. Over two decades later, I'm still making this recipe regularly; it must be a good one.

Biscuits and gravy is a staple in the Hoosier diet and one I've been eating, making, and loving since I was a kid. Since I've moved out west, I have found that lots of people don't make it and in fact, they seem a little intimidated by the recipe. I am here to tell you that biscuits and gravy is one of the simplest dishes to put together. If a rowdy class of seventh graders can manage it, so can you.

Biscuits and gravy is celebratory food in our family. We make this recipe for birthday breakfasts, when friends come to stay the night, and even on Christmas morning. I'm so excited to finally be sharing with you something that is a big part of the food culture in my home.

Few things are more delicious and comforting than simple homemade sausage gravy spooned over sturdy buttery biscuits. I hope you make this recipe over and over again like we do.

How to Make Biscuits and Gravy - Tips & Tricks

• I love this biscuit recipe, and I also love this buttermilk biscuit recipe. Take a look at them both and see which you'd like to make. I make them both often. The one I have shared here is a little easier in the sense that you don't have to have buttermilk on hand to make it.
• After you add the milk to the sausage, you have to sit and stir a long while so that the milk doesn't burn and stick to the bottom of the pan. This is a great job for little helpers with some supervision.
• You can use just about any kind or flavor of breakfast sausage that you like. I love using hot or maple sausage as well as the traditional.
• Pro Tip: here's how to stretch one pound of sausage to make more gravy and feed more people. When the sausage is done browning, add a few tablespoons of butter. Let the butter melt and then double the rest of the recipe (make sure your skillet is really large!). Add 1 cup of flour and then 8 cups of milk. Double the biscuit recipe too. Still tastes great, uses less meat (that's where the expense is), and it'll feed a crowd!

How to make biscuits and sausage gravy:

1. First make your biscuits -whisk together the flour, baking powder, sugar, salt, and cream of tartar.
2. Add the butter into the bowl and work it in until well incorporated (I cheat and use a cheese grater!).
3. Add the milk and mix.
4. Dump out the mixture, pat it together, cut the biscuit and bake them.
5. Make sausage gravy by cooking your sausage in a large pan.
6. Sprinkle the flour over the top of the sausage and then stir well to combine.
7. Whisk the milk slowly into the sausage and flour mixture.
8. Cook until thickened.
9. Serve the hot gravy over the hot cooked biscuits with additional salt and pepper to taste.

See! It's easy! If a bunch of middle school kids can fresh biscuits and gravy, so can you.

How do I prevent the milk from burning and sticking to the bottom of the pan?

After you add the milk to the sausage, you have to sit and stir a long while so that the milk doesn’t burn and stick to the bottom of the pan. This is a great job for little helpers with some supervision.

What flavor of sausage is best for biscuits and gravy?

You can use just about any kind or flavor of breakfast sausage that you like. I love using hot or maple sausage as well as the traditional.

Is biscuits and gravy something good to feed a larger group?

I have a pro tip up my sleeve for feeding biscuits and gravy to more people and how to make one pound of sausage stretch. When the sausage is done browning, add a few tablespoons of butter. Let the butter melt and then double the rest of the recipe (make sure your skillet is really large!). Add 1 cup of flour and then 8 cups of milk. Double the biscuit recipe too. Still tastes great, uses less meat (that’s where the expense is), and it’ll feed a crowd!

More Biscuit recipes:

• Sausage and Cheese Biscuits
• Quick and Easy Sweet Potato Biscuits
• One Hour Pumpkin Cinnamon Rolls
• Breakfast Biscuit Sandwiches for a Crowd
• Homemade Chive Biscuits
• How to Make Homemade Biscuits
• The Best Buttermilk Biscuits
• Quick and Easy Sweet Potato Biscuits
• Pumpkin Skillet Biscuits
• Maple Cornmeal Biscuits

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Enjoy from my kitchen (and 7th grade HomeEc Class) to your kitchen.

Long live great recipes that you'll pass down to your kids and theirs. Simple delicious food at its best, indeed. I hope you find a reason to make this biscuits and gravy recipe in the very near future.