Easy Biscuits and Gravy

I almost always make eggs of some kind for breakfast; fried, scrambled, poached… you name it, I’ve probably made it!

But, from time to time, it is nice to change things up with something different.

For me, biscuits and gravy are a treat because I don’t make it often.

Don’t ask me why!

Maybe I just get into a rut of making the same things over and over again…

Or maybe I make eggs so much because our chickens have been such prolific producers!

Either way, this biscuits & gravy recipe is always a hit.


The Biscuits

Start by mixing the flour, baking powder, and salt in a large mixing bowl.

Then cut in cold butter using a pastry blender.

Depending on how flakey you would like your biscuits, you can add anywhere from 1 – 3 tablespoons of butter. The more butter, the flakier the biscuits.

Pro Tip: Using cold butter helps make the biscuits fluffier and flakier.

Next, add the milk and gently mix until the flour is fully incorporated.

Make sure not to overwork the dough.

Then roll the dough out on a floured surface and cut into biscuits.

This recipe makes 6 – 2 1/2 inch biscuits, which I find is a perfect serving size.

I use my biscuit cutters from Amazon to get perfectly shaped biscuits with pretty scalloped edges.


Pre-heat your oven to 400º and bake your biscuits on a baking sheet for 20 minutes or until golden brown.

I personally like to line my baking sheet with parchment paper so I have as little clean-up as possible.

You can cover the biscuits and allow them to cool or serve them hot!

The Gravy

Mom always used Jimmy Dean Italian sausage, however I recently discovered that a local business carries Mild Italian beef sausage – AND delivers to our acreage!

For those of you who have never lived in a rural location, you likely don’t understand the excitement of actually being able to get delivery…

Where we live, we can’t even get the mail delivered to our house – so this is a big deal.

Oh! And the beef is also high quality and ethically raised.


While the biscuits bake, start the gravy by frying the sausage until fully cooked, breaking it into small chucks as it cooks.

Salt & pepper to taste (I like to season my meat now and then add more to the gravy later; this gives the meat great taste without the gravy getting too salty).

If you are using pork sausage, you will have plenty of drippings to mix the flour into, however if you are using a lean meat, you may need to add 1 tablespoon of butter.

Once the meat is fully cooked, sprinkle the flour on top of the meat and mix it in.

Allow it to brown slightly, string occasionally on medium heat (this step is the key to good gravy; browning the flour before adding the milk gives it a rich flavour).


Add 1/3 cup of milk and stir until the mixture has thickened.

Add the remaining cup of milk and 1 teaspoon of beef stock; stir until it is combined and starts to simmer.

Salt & pepper to taste.

Remove from heat once it has reached the desired thickness.

Cut your fresh biscuits in half and scoop the gravy over both halves.



Biscuit Recipe

1 cup flour

1 teaspoon baking powder

1 tablespoon cold butter (up to 3 tablespoons)

1/4 teaspoon salt

1/3 cup milk


Mix dry ingredients, then cut in cold butter.

Stir in milk and incorporate ingredients (do not overwork dough).

Roll out dough on floured surface.

Cut & bake at 400º for 20 minutes or until golden brown.


Makes 6 – 2 1/2 inch biscuits


Gravy Recipe

1 pound mild Italian sausage

1 teaspoon butter (optional)

2 tablespoons flour

1 1/3 cup whole milk

Salt & pepper to taste


Fry the sausage in a large pan, breaking it into chunks as you stir.

Salt & pepper to taste.

Stir in flour and allow to brown slightly (add melted butter if you are using a lean meat that does not have drippings).

Add 1/3 cup milk and stir until thickened.

Add remaining cup of milk and the beef stock.

Stir until thickened to desired consistency.

Salt & pepper to taste.

Scoop onto biscuits & enjoy!


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What is your favourite breakfast food? Drop a comment below!



Author: Ellie

Born and raised in Alaska, I have lived in the land of the living sky since 2009. My husband and I live in a historic house over a century old on an acreage in the country.

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