From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Southern-Style Biscuits & Sausage Gravy
Flaky, buttery, creamy, peppery — pure comfort food.
Bobbie's tips: keep butter and buttermilk cold for flaky biscuits; handle the dough as little as possible; don't twist the biscuit cutter; brown the sausage for maximum flavour; cook the flour for 2 minutes to avoid a raw taste; if the gravy is too thick, add a splash of warm milk; use freshly cracked black pepper — it makes a big difference. Serve with scrambled or fried eggs, hash browns, bacon, fresh fruit or fried apples. Storage: biscuits keep in an airtight container 1–2 days or frozen up to 3 months; gravy keeps in the fridge up to 4 days — reheat gently with a splash of milk. Nutrition per serving from Bobbie's card (approximate): 520 calories, 18 g protein, 36 g fat, 34 g carbohydrates, 2 g fibre. May contain soy (some sausage brands).
Ingredients
Buttermilk biscuits
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- ¾ cup very cold unsalted butter, cubed or grated
- 1¼ cups cold buttermilk
- 2 tbsp melted butter (for brushing)
Country sausage gravy
- 1 lb breakfast sausage (mild or spicy)
- 3 tbsp butter
- ½ cup all-purpose flour
- 3½ cups whole milk (plus more if needed)
- ½ cup heavy cream
- 1 tsp freshly cracked black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp rubbed sage
- ¼ tsp smoked paprika (optional)
- Salt to taste
- Pinch of cayenne or red pepper flakes (optional)
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Method
- 1
Make the biscuit dough: whisk dry ingredients. Cut in ice-cold butter until pea-sized pieces. Stir in cold buttermilk just until a shaggy dough forms.
- 2
Shape the biscuits: turn out dough, fold 2–3 times for layers. Pat 1-inch thick and cut biscuits. Place close together on a baking sheet.
- 3
Bake the biscuits: bake at 450°F for 12–15 minutes, until tall and golden. Brush with melted butter.
- 4
Brown the sausage: cook sausage in a large skillet over medium-high heat, breaking into small crumbles. Let it brown and keep the drippings.
- 5
Make the roux: add butter if needed. Sprinkle flour over the sausage and stir for 2 minutes, until the flour coats the meat and loses its raw smell.
- 6
Add the milk and simmer: slowly whisk in milk and heavy cream. Add seasonings and simmer 5–8 minutes, stirring until thick and creamy.
- 7
Serve and enjoy: split warm biscuits and spoon plenty of hot gravy over the top. Finish with extra cracked pepper and fresh parsley.
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From Bobbie's “Bobbie's Recipe Cards (batch 4)”. Written up by Bobbie's Kitchen · Updated 26 October 2026