Much likeshrimp and grits, however, this inherently savory meal has become a Southern breakfast staple.

The dish comes together quickly.

It’s one of our weekendbrunch favorites, and it’s a great way to feed a crowd.

Southern Living Sausage and Gravy served on a plate

Credit:Caitlin Bensel; Food Stylist: Torie Cox

it’s possible for you to also freeze the unbaked biscuits for up to two months.

Bake straight from the refrigerator or freezer, adding a few minutes of baking time if needed.

Warm in a toaster oven or oven before serving.

Southern Living Sausage Gravy and Biscuits biscuit ingredients

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Combine first 3 ingredients in a large bowl.

Cut in shortening with a pastry blender until mixture is crumbly.

Add buttermilk, stirring just until dry ingredients are moistened.

Southern Living Sausage Gravy and Biscuits gravy ingredients

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Roll to 3/4-inch thickness; cut with a 2 1/2-inch round cutter.

Place biscuits on a greased baking sheet.

Bake Biscuits:

Bake at 425oF for 14 minutes or until golden.

Southern Living Sausage Gravy and Biscuits whisking together the dry ingredients for the gravy

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Brush tops with melted butter.

Cook sausage:

Brown sausage in a skillet, stirring until sausage crumbles.

Drain, reserving 1 Tbsp.

Southern Living Sausage Gravy and Biscuits cutting in the butter

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Make gravy:

Add butter to drippings; cook over low heat until butter melts.

Add flour; stir until smooth.

Cook 1 minute, stirring constantly.

Southern Living Sausage Gravy and Biscuits stirring together the biscuit dough

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Gradually add milk; cook, stirring constantly, over medium heat 10 minutes or until thickened and bubbly.

Stir in sausage, salt, pepper, and Italian seasoning.

Cook, stirring constantly, 1 minute or until thoroughly heated.

Southern Living Sausage Gravy and Biscuits cutting the biscuit dough

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Serve:

Split biscuits open; serve with gravy.

Add a splash of Worcestershire or touch of Dijon mustard for additional complexity.

The roux (mixture of butter and flour) will help thicken the gravy.

Southern Living Sausage Gravy and Biscuits placing the biscuits on a baking sheet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Continue to simmer the gravy after adding the milk to reach your desired consistency.

Note that the gravy will continue to thicken as it cools.

Southern Living Sausage Gravy and Biscuits after baking on the baking sheet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Sausage Gravy and Biscuits brushing the tops of the biscuits with butter

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Sausage Gravy cooking the sausage for the gravy

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Sausage Gravy and Biscuits draining the sausage

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Sausage Gravy and Biscuits gravy prepared in the skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox