Make theBest Homemade Biscuits and Gravywith just a few simple ingredients and in just a few steps. It’s the ultimate comfort food and a classic recipe you’ll come back to again and again.

cast iron skillet with sausage gravy and a white plate with a biscuit and gravy.

If this is your first time making biscuits and gravy, have no fear. This recipe isso simple that even non-cooks can make it.This was the first recipeI made in 7th grade Home Economics Class. Over two decades later, I’m still making it regularly. If a rowdy class of seventh graders can manage it, so can you!

Biscuits and gravy area staple in the Hoosier diet, and I’ve been eating, making, and loving them since I was a kid. Since I’ve moved out west, I have found that lots of people don’t make them, and in fact, they seem a little intimidated by the recipe. I am here to tell you that biscuits and gravy areone of the easiest dishes to put together, and I’m sharing my simple recipe for this hearty dish of hot biscuits and the best sausage gravy!

Why You’ll Love This Homemade Biscuits and Gravy Recipe

Few things are moredelicious and comfortingthan simple homemade creamy sausage gravy spooned over sturdy buttery biscuits. I hope you make this recipe over and over again like we do.
Biscuits and gravy arecelebratory food in our family.We make this recipe for birthday breakfasts when friends come to stay the night and even on Christmas morning, along withmy favorite Homemade Cinnamon Rolls!I’m so excited to finally share with you something that isa big part of the food culture in my home.
I love these fluffy biscuits,as well as thisButtermilk Biscuit Recipe and this yummySourdough Biscuit Recipe.

Recipe Ingredients

Flour –all-purpose
Baking powder
Sugar
Cream of tartar
Butter
Milk –whole

See the recipe card below for full information on ingredients and quantities.

Plate of biscuits and gravy with the words "homemade biscuits and gravy" written at the top.

How to Make Biscuits and Gravy

Make your biscuits by whisking the flour, baking powder, sugar, salt, and cream of tartar. Add the butter and milk and mix.
Pat the mixture together, cut the biscuits and bake
Make sausage gravy by cooking sausage, then sprinkling flour over it and stirring.
Whisk the milk slowly into the cooked sausage and flour mixture and cook over medium heat until thickened.

Recipe FAQs

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 for 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.

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

Yes. 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 huge!). 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 is a very hearty breakfast to feed a crowd!

What flavor of sausage is best for biscuits and gravy?

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

Expert Tips

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.
Do not drain the greasethat the sausage made while cooking. This is what you will use to make your gravy.
Gradually add milk whilestirring continuously to avoid lumps. Whole milk is ideal for arich and creamy gravy.

How to Store Leftovers

Leftover gravy can be stored in an airtight container in the refrigerator for a few days. Reheat it in a pan on the stove over low heat until warm, adding a splash of milk if needed to thin out the gravy.

Store leftover biscuits in plastic wrap or a ziptop bag either at room temperature or in the fridge. Reheat in the oven until warm.