Biscuits and Gravy

Jody Wood


This is an old favorite! My husband loves a good hearty breakfast that fills him up. There is just something about biscuits and gravy that does just that. Add some scrambled eggs on the side and your set.


☆☆☆☆☆ 0 votes

Stove Top


  • 12 oz
  • 3 Tbsp
  • 1/4 c
  • 3 c
  • 2
    chicken bouillon cubes
  • 1/4 to 1/2 tsp
  • ·
    pepper to taste

  • 2 c
  • 1/2 tsp
    baking soda
  • 1 Tbsp
    baking powder
  • 1 tsp
  • 6 Tbsp
  • 3/4 to 1 c
    cup buttermilk

How to Make Biscuits and Gravy


  1. For the Country Sausage Gravy:
    Cook sausage, drain and set aside.
  2. In a medium size saucepan melt the butter over medium heat and then add the flour and cook for 1 minute. Add the milk, and crumble the bouillon cubes between your fingers into the sauce. Stir until thickened. Add sausage back to gravy. Add salt and pepper to taste.
  3. Cut biscuits in half and pour gravy over the top.
    Preheat oven to 450 degrees F.
    In a large bowl, combine flour, baking soda, baking powder and salt. Cut in butter with a fork until mixture is crumbly. Slowly add ¾ cup buttermilk and mix just until it forms a ball. DO NOT OVERMIX! Add more buttermilk if necessary. (Depending on your elevation the amount of buttermilk may vary.)
  5. Roll dough ½" thick on a floured board and use a biscuit cutter to make about 10 biscuits.
  6. Bake at 450 degrees F for 10 to 12 minutes until golden brown. When done, remove from oven and brush the tops of biscuits with melted butter.

Printable Recipe Card

About Biscuits and Gravy

Course/Dish: Meat Breakfast
Main Ingredient: Non-Edible or Other
Regional Style: English
Hashtag: #country

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