Biscuits and Sausage Gravy with Black Pepper

Biscuits and Sausage Gravy with Black Pepper” is a soul-warming Southern classic that brings comfort with every bite. The recipe features fluffy, buttery biscuits topped with a rich and creamy country-style sausage gravy that’s seasoned generously with freshly cracked black pepper. The contrast between the flaky biscuits and the savory, peppery gravy creates an unforgettable breakfast experience.

This dish is deeply rooted in Southern American tradition — originally served to farm workers as a hearty, filling meal to start the day. Today, it’s a weekend favorite across the country, often enjoyed at brunch tables and cozy diners.

Why I Love This Recipe

I love this recipe because it perfectly captures the essence of comfort food — warm, satisfying, and full of nostalgic flavors. The combination of crispy-edged biscuits and creamy sausage gravy is irresistible. The black pepper adds just the right amount of kick, balancing the richness of the gravy.

It’s the kind of meal that fills your home with inviting aromas and brings everyone to the table. It’s rustic yet indulgent, simple yet deeply flavorful — a perfect example of how humble ingredients can create something extraordinary.

Why It’s a Must-Try Dish

• Classic Comfort Food: Every bite feels like a warm hug.
• Easy to Make: Uses basic pantry staples and minimal prep time.
• Perfect for Any Occasion: Ideal for weekend brunch, holiday breakfasts, or when you just want something cozy.
• Make-Ahead Friendly: The biscuits and gravy can be made ahead and reheated easily.
• Crowd-Pleaser: It’s rich, savory, and universally loved — even picky eaters adore it!

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 servings
• Calories: Approximately 480 kcal per serving

Cuisine and Course

• Cuisine: Southern American
• Course: Breakfast / Brunch

Ingredients

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into cubes
• ¾ cup cold buttermilk (plus extra for brushing)

For the Sausage Gravy:

• 1 pound (450g) breakfast sausage (mild or spicy)
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• ½ teaspoon salt (adjust to taste)
• 1 teaspoon freshly ground black pepper (plus more for topping)
• ¼ teaspoon crushed red pepper flakes (optional for heat)

Simple Cooking Directions

1. Make the biscuits: Mix dry ingredients, cut in butter, add buttermilk, shape and bake until golden.
2. Cook the sausage: Brown the sausage in a skillet until fully cooked.
3. Make the gravy: Sprinkle flour, stir, add milk gradually, and season with salt and pepper.
4. Combine: Split the warm biscuits and pour the creamy sausage gravy generously over the top.

Step-by-Step Preparation Method

Step 1: Prepare the Biscuits

1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Pour in cold buttermilk and gently mix until a dough forms.
5. Turn the dough onto a floured surface, fold gently 3–4 times, and roll to 1-inch thickness.
6. Cut biscuits using a 2½-inch cutter and place them on a baking sheet.
7. Brush tops with buttermilk and bake for 12–15 minutes until golden brown.

Step 2: Cook the Sausage

1. In a large skillet over medium heat, crumble the sausage and cook until browned (about 6–8 minutes).
2. Do not drain all the fat — leave about 2 tablespoons in the pan for flavor.

Step 3: Make the Gravy

1. Sprinkle flour evenly over the cooked sausage and stir to coat.
2. Cook for 1–2 minutes to remove the raw flour taste.
3. Gradually whisk in the milk, stirring constantly to avoid lumps.
4. Simmer for 5–7 minutes until thickened.
5. Season with salt, black pepper, and red pepper flakes if using.

Step 4: Assemble the Dish

1. Split each biscuit in half.
2. Spoon hot sausage gravy generously over the top.
3. Sprinkle extra black pepper for a bold finish.

How to Serve

Serve biscuits and sausage gravy hot, directly after preparing.
Garnish with freshly cracked black pepper, chopped parsley, or even a sprinkle of cheddar cheese if you like. Pair with:

• Scrambled eggs or fried eggs
• Hash browns or grits
• Fresh fruit or orange juice for balance

Additional Recipe Tips

• Keep butter cold for flaky biscuits.
• Don’t overmix the dough — it makes biscuits tough.
• If the gravy gets too thick, add a splash of milk to thin it.
• Use freshly cracked pepper for the best flavor punch.
• For a lighter version, use turkey sausage and low-fat milk.

Variations

1. Cheddar Biscuits: Add ½ cup shredded cheddar to biscuit dough.
2. Spicy Sausage Gravy: Use hot sausage and add cayenne pepper.
3. Herbed Gravy: Stir in chopped fresh thyme or sage.
4. Vegetarian Option: Use plant-based sausage and vegan butter/milk.
5. Mushroom Gravy: Replace sausage with sautéed mushrooms for a savory vegetarian twist.

Freezing and Storage

• Refrigeration:
  • Store leftover gravy in an airtight container for up to 3 days.
  • Reheat on the stove with a splash of milk to loosen consistency.
  • Biscuits can be kept at room temperature for 2 days or refrigerated for 5 days.
• Freezing:
  • Freeze baked biscuits for up to 3 months in a sealed bag.
  • Freeze sausage gravy separately for up to 2 months.
  • Thaw overnight in the fridge and reheat gently before serving.

Special Equipment Needed

• Large skillet (cast iron preferred)
• Baking sheet
• Pastry cutter or fork
• WhiskBiscuit cutter (or glass)

Conclusion

Biscuits and Sausage Gravy with Black Pepper is the epitome of Southern comfort — hearty, peppery, and irresistibly creamy. Whether it’s a lazy Sunday breakfast, a family brunch, or a cozy dinner-for-breakfast moment, this dish never disappoints. It’s simple, filling, and full of flavor — everything a great home-cooked meal should be.

Once you make it from scratch, you’ll understand why this timeless classic has stood the test of time — because nothing beats warm biscuits drenched in rich, peppery sausage gravy.