This easy biscuits and gravy recipe makes it simple to prepare Southern style sausage gravy and biscuits from scratch! Biscuits and gravy is a $5 dinner idea you can make in just a few minutes and it’s sure to please hungry families!
For our biscuits and gravy recipe, we like using Mike’s biscuits because they’re a little crunchy on the outside and soft and fluffy on the inside, which makes them perfect to serve sliced open with the sausage gravy poured over the top! Oh Yum! Mike spent a lot of time making and re-making the biscuit recipe to figure out the perfect old fashioned taste and texture.
Mike’s Baking Powder Biscuits Recipe
- Yield: 10-12 biscuits
2 cups flour
3 tsp. baking powder
1 tsp. salt
5 Tbsp. butter or margarine
1 scant cup milk
- Mix flour, baking powder and salt in a bowl.
- Cut in butter with a fork or pastry blender until it resembles cornmeal.
- Add milk, stirring enough to combine ingredients. Do not over stir.
- Put dough on a lightly floured surface and gather into a ball. If the dough is sticky add a little flour to help form the ball.
- Knead lightly 5-10 times.
- Roll out 1/2 inch thick and cut with a biscuit cutter or a glass rim that has been dipped in flour.
- Put onto an ungreased cookie sheet and bake at 425° for 15-20 minutes or until golden brown. Makes 10-12 baking powder biscuits.
These homemade biscuits are especially great for sausage gravy and biscuits, but they also work well with any big breakfast and virtually any dinner menu! It only takes a few minutes to make them, so you can make a batch and let them bake while you make the sausage gravy!
This video demonstrates how to make the sausage gravy. Sausage gravy is the same as hamburger gravy, except for sausage gravy you use sausage drippings as the base and hamburger gravy uses hamburger drippings.
Easy Homemade Sausage Gravy Recipe
This homemade sausage gravy recipe is easy to make in just 5 minutes. It’s perfect for biscuits and gravy, but also delicious on chicken fried steak or with any recipe where you would use a white gravy!
1/2 lb. sausage
2–4 Tbsp. drippings (grease from sausage)
4 Tbsp. flour
2 cups milk
salt and pepper (to taste)
- Fry sausage in a frying pan.
- Leave 2-4 Tbsp. of drippings in the pan, draining the rest.
- Add flour to the pan.
- Quickly whisk to mix and loosen the crumbs. The mixture will be thick.
- Slowly add milk, whisking to mix into the flour mix.
- Whisk well.
- Bring to a boil, whisking the whole time until the mixture is thick. If it gets too thick, just add a little more milk.
- Salt and pepper to taste.
- When I make sausage gravy and biscuits or hamburger gravy, I leave the meat in the pan and just drain off some of the grease. Then I make the gravy with the meat still in the pan. Ground sausage or hamburger are good types of meat to start with because if you do get a few lumps at first it won’t be obvious because of the texture of the crumbled and fried meat.
- This sausage gravy can be used for chicken fried steak, too.
This easy biscuits and gravy recipe is from volume 1 of our cookbook:
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Biscuits and gravy is my children’s favorite! I always chop a small onion to fry with the sausage and sprinkle with Tony Chachere’s Creole seasoning as well as lots of pepper. Yum.
Thank you so much for this recipe!
My question is ” How many servings is this recipe?
And How many biscuits does Mike recipe make?
I am going to make my own turkey sausage! yum!
It makes 10-12 depending on how large you make them
I only make servings for 4. (It’s just my adult son and I and we like leftovers).
I don’t make large Biscuits.
I will cut the recipe in half.
Thank you for taking the time to answer my question. I know your busy with your move into your wonderful home!
Glad to help Sheri and thanks so much. : )
Hi. Just wondering if these recipes could be made in advance and frozen? Suggestions? Thank you for all you do for us!!
Yes you can Theresa. The biscuits are really easy to freeze and the gravy too for that matter too. The only thing with the gravy is it maybe a little thicker but just add a small amount of milk to it when you get ready to heat it up.
I baked a batch of these biscuits today. Delicious!
Thank you Susan. So glad you liked them.
Hi. A question about the double and triple of ingredients for the biscuits. The only number that changes is the amount of flour. Everything else stays the same. Is this correct or a glitch in the website ? I’ve made the single batch and we love them so I’m wanting to make a lot more to freeze. Thank you so much!
Theresa I am sorry but I can’t see in the recipe here that you posted on where is shows double and triple ingredients – may have over looked it but for most biscuit recipes just double or triple all the ingredients. Hope I understood and answered your question right.
This is what my daddy called SOS except it was hamburger meat on toast . My dad was a army cook we had it once in awhile even had it for super. Jill thank you safety hug cross your arms close your eyes now you have a hug the government can’t take away. Pass it on please
Yes we would have SOS all the time too because my dad was career military. Actually years ago people, with large families especially, would use almost any type of meat in a gravy because you could stretch your meat that way.