A photo of a plate of golden, flaky biscuits layered with buttery folds, topped with a ladle of creamy sausage gravy speckled with bits of browned sausage and flecks of freshly cracked black pepper. The gravy glistens under warm lighting, showcasing its velvety consistency. In the background, a rustic wooden table is adorned with a soft gingham napkin and a steaming cup of coffee, completing the cozy, homestyle vibe. The dish is visually inviting and delicious, making it the ultimate comfort food centerpiece for any breakfast table.

Pioneer Woman Southern Biscuits and Sausage Gravy: A Comforting Classic

Flaky, buttery biscuits topped with creamy, peppered sausage gravy – a Southern breakfast that warms the soul.

Servings: 6

There’s nothing quite like waking up to the smell of Southern Sausage Gravy and Biscuits wafting through the house. This classic dish, inspired by Pioneer Woman Recipes Biscuits and Gravy, is the ultimate comfort food. Whether you’re serving it up for a hearty breakfast or a weekend brunch, this Pioneer Woman Southern Biscuits and Sausage Gravy will have your family running to the table faster than you can say “gravy boat!” If you’ve ever dreamed of mastering a Pioneer Woman Country Gravy, this recipe is your go-to.

A photo of a plate of golden, flaky biscuits layered with buttery folds and a generous ladle of creamy sausage gravy, speckled with bits of browned sausage and flecks of freshly cracked black pepper. The gravy glistens under warm lighting. In the background, a rustic wooden table is adorned with a soft gingham napkin and a steaming cup of coffee, creating a cozy, homestyle vibe. The title text overlay "Pioneer Woman Southern Biscuits and Sausage Gravy" is done in a soft feminine country font.

Ingredients

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk

For the Sausage Gravy:

  • 1 pound pork sausage (mild or spicy)
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1/2 teaspoon black pepper (add more for a true Peppered Sausage Gravy Recipe)
  • 1/4 teaspoon salt (adjust to taste)

Supplies Needed

  • Large skillet
  • Mixing bowl
  • Pastry cutter or fork
  • Baking sheet
  • Whisk

Instructions

Biscuits:

  1. Preheat your oven to 425°F.
  2. In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Gradually stir in the buttermilk until the dough just comes together (don’t overmix!).
  5. Roll out the dough on a floured surface and cut biscuits using a round cutter.
  6. Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.

Sausage Gravy:

  1. In a large skillet over medium heat, cook the sausage until browned and crumbly. Remove any excess grease.
  2. Sprinkle the flour over the cooked sausage and stir to coat evenly.
  3. Gradually add the milk, whisking continuously to prevent lumps.
  4. Cook the mixture until it thickens, stirring frequently (this is how Pioneer Sausage Gravy gets its creamy consistency).
  5. Season with black pepper and salt to taste.

Assemble:

  1. Split the warm biscuits in half and ladle the sausage gravy generously over the top.
  2. Serve immediately and enjoy a plate of Biscuits and Gravy Paula Deen herself would be proud of!

Storage Tips

Store gravy in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop, adding a splash of milk to restore creaminess. Biscuits can be frozen for up to 2 months. Reheat in the oven for the best texture.

Recipe Tips & Tricks

Choosing the Right Sausage

  • For a classic taste, go with plain pork sausage, but spicy sausage can add an exciting kick. Avoid pre-seasoned sausage blends if you want complete control over the flavor.

Achieving Perfect Gravy Consistency

  • If your gravy ends up too thick, add a splash of milk a little at a time, whisking thoroughly. If it’s too thin, simmer a bit longer while stirring to thicken naturally.

Make Biscuits Extra Flaky

  • Use cold butter straight from the fridge, and handle the dough as little as possible. Overworking the dough can lead to tough biscuits.

Batch Cooking for Busy Mornings

  • Bake and freeze biscuits in advance. When needed, pop them in the oven for a few minutes, and they’ll taste freshly baked.

Crockpot Tip for Sausage Gravy

  • If you’re hosting a breakfast or brunch, prepare this Sausage Gravy Recipe Crockpot style by transferring the finished gravy to a crockpot and setting it on “keep warm.”

Creative Uses for Leftovers

  • Pour leftover gravy over hash browns, scrambled eggs, or even as a topping for baked potatoes for a quick and comforting meal.

Variations

Spicy Pioneer Woman Country Gravy

  • Add a pinch of cayenne, red pepper flakes, or hot sauce for a spicier twist.

Vegetarian Sausage Gravy and Biscuits

  • Swap out pork sausage for a plant-based alternative, and use almond or oat milk instead of whole milk.

Breakfast Casserole Style

  • Turn this into a Biscuits and Gravy Breakfast Casserole Pioneer Woman-style by layering halved biscuits in a casserole dish, pouring sausage gravy over the top, and baking it with a sprinkle of cheese until golden and bubbly.

FAQ

Can I use store-bought biscuits for this recipe?
Yes, store-bought biscuits can save time without sacrificing too much flavor.

What’s the secret to preventing lumpy gravy?
Whisk continuously while adding the milk to the sausage mixture for a smooth, lump-free gravy.

Can I freeze sausage gravy?
Yes, you can freeze gravy in an airtight container for up to 2 months.

A photo of a plate of golden, flaky biscuits layered with buttery folds and a generous ladle of creamy sausage gravy, speckled with bits of browned sausage and flecks of freshly cracked black pepper. The gravy glistens under warm lighting. In the background, a rustic wooden table is adorned with a soft gingham napkin and a steaming cup of coffee, creating a cozy, homestyle vibe. The title text overlay "Pioneer Woman Southern Biscuits and Sausage Gravy" is done in a soft feminine country font.

Pioneer Woman Southern Biscuits and Sausage Gravy

Flaky, buttery biscuits paired with creamy, peppered sausage gravy make for the ultimate Southern breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine Southern
Servings 6

Ingredients
  

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter cubed
  • 3/4 cup cold buttermilk

For the Sausage Gravy:

  • 1 pound pork sausage mild or spicy
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1/2 teaspoon black pepper add more for a true Peppered Sausage Gravy Recipe
  • 1/4 teaspoon salt adjust to taste

Instructions
 

Biscuits:

  • Preheat your oven to 425°F.
  • In a mixing bowl, combine flour, baking powder, baking soda, and salt.
  • Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Gradually stir in the buttermilk until the dough just comes together (don’t overmix!).
  • Roll out the dough on a floured surface and cut biscuits using a round cutter.
  • Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.

Sausage Gravy:

  • In a large skillet over medium heat, cook the sausage until browned and crumbly. Remove any excess grease.
  • Sprinkle the flour over the cooked sausage and stir to coat evenly.
  • Gradually add the milk, whisking continuously to prevent lumps.
  • Cook the mixture until it thickens, stirring frequently (this is how Pioneer Sausage Gravy gets its creamy consistency).
  • Season with black pepper and salt to taste.
Keyword Biscuits and Gravy Paula Deen, Pioneer Woman Southern Biscuits and Sausage Gravy, Southern Sausage Gravy and Biscuits

 

Scroll to Top