Homemade White Cheddar Buttermilk Biscuits and Gravy with Sausage
If you’ve spent any time in the Southern US, there’s a good chance biscuits and gravy showed up at the breakfast table on slow weekend mornings. This version takes classic biscuits and gravy and gives it a serious upgrade. I’m talking flaky white cheddar buttermilk biscuits with golden tops and tender layers topped with a creamy sausage gravy that is rich, peppery, cheesy, and absolutely irresistible.
Looking for other savory breakfast ideas? How about hash brown casserole or crock pot breakfast casserole (overnight recipe)?
Why This Biscuits and Gravy Recipe Stands Out
There are thousands of biscuits and gravy recipes out there. So what makes this one different?
It comes down to three things:
- Extra flaky buttermilk biscuits with good, wholesome ingredients
- Freshly grated sharp white cheddar baked right into the dough
- Creamy sausage gravy with layers of flavor
The biscuits are folded to create layers. The butter is kept very cold to produce that bakery-style flakiness. And freshly grated sharp white cheddar melts into the dough, adding richness and a subtle savory depth.
Instead of just sausage, milk, and pepper, this version adds half and half for extra creaminess, a touch of Worcestershire sauce for depth, Italian seasoning for subtle herb flavor, and more white cheddar stirred right in.
The result is bold, creamy, comforting biscuits and gravy that tastes like it came from your favorite brunch spot.
My Best Tips for the Biscuits
- Butter: For those flaky layers, it’s important to use cold butter (preferably left in the freezer for 20 minutes before using).
- Mixing: Avoid over-mixing the dough to prevent tough biscuits.
- Substitutions and variations: You can substitute whole milk, heavy cream, or half and half for the buttermilk in the recipe.
- Don’t twist the cutter! This is key. Twisting compacts the layers, causing them to rise poorly or unevenly.
- Brown Tops: To enhance browning, brush your biscuits with milk or butter and bake them on the upper rack.
Let’s Talk About the Sausage Gravy
Classic biscuits and gravy typically rely on breakfast sausage, flour, milk, and pepper.
This version builds more flavor without complicating things.
Italian Sausage for Depth
Using spicy or sweet Italian sausage adds more seasoning and complexity than plain breakfast sausage. It brings garlic, fennel, and subtle spice into the mix.
If you prefer traditional flavor, you can absolutely use breakfast sausage. But if you want bold, flavorful biscuits and gravy, Italian sausage is worth trying.
Half and Half for Creaminess
Milk works fine. Half and half works better.
It creates a silky texture and richer taste that feels indulgent but not heavy.
Worcestershire Sauce and Italian Seasoning
These two additions might surprise you.
Worcestershire adds umami depth. Italian seasoning adds subtle herb flavor. Neither overpowers the dish, but together they elevate the gravy beyond basic.
Tips for Perfect Biscuits and Gravy
Preheat Properly
A hot oven is essential. Baking at 425°F ensures rapid steam creation from the butter, which equals tall biscuits.
Place your oven rack in the upper third to help the tops brown beautifully.
Brush the Tops
Brushing the biscuits with a little buttermilk or butter before baking enhances browning and gives that bakery-style finish.
Cook the Flour in the Gravy
After adding flour to the sausage, cook it briefly before adding the half and half. This removes any raw flour taste and creates a smoother gravy.
Stir Constantly When Adding Liquid
Pour the half and half slowly while stirring. This prevents lumps and ensures silky smooth sausage gravy.
How to Store and Reheat
If you have leftovers, you are in luck.
Storing Biscuits
Let them cool completely. Store in an airtight container at room temperature for 1 to 2 days.
Storing Gravy
Refrigerate in an airtight container for up to 3 days.
Reheating
Reheat biscuits in a 350°F oven until warmed through.
Reheat gravy gently on the stovetop, adding a splash of milk or half and half to loosen it.
Do not microwave the biscuits if you can help it. They can turn chewy.
Common Biscuits and Gravy Mistakes
Here are the biggest mistakes to avoid:
- Using warm butter
- Overworking the dough
- Twisting the biscuit cutter
- Undercooking the flour in the gravy
- Adding liquid too quickly
Frequently Asked Questions About Biscuits and Gravy
Can I make the biscuits ahead of time?
Yes. Bake them the day before and reheat in the oven. For best results, make the gravy fresh.
Can I freeze the biscuits?
Absolutely. Freeze baked biscuits in an airtight container. Reheat directly from frozen at 350°F.
How thick should sausage gravy be?
It should coat a spoon but still pour easily. If it gets too thick, add a splash of milk.
Can I make this without cheese?
Yes, but the white cheddar adds sharp flavor and richness.
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Homemade White Cheddar Buttermilk Biscuits and Gravy with Sausage
Ingredients
For the biscuits
- 2 cups self rising flour, or you can use 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt mixed together
- 1 additional teaspoon baking powder, for extra lift
- 1 tablespoon granulated sugar
- ½ cup unsalted butter, very cold
- ¾ cup buttermilk, or heavy cream
- ¼ cup freshly grated sharp white cheddar
For the gravy
- 1 pound spicy or sweet Italian sausage
- 3 tablespoons all-purpose flour, 18 g
- 2 1/2 cups half and half, 600 ml
- 1 Tablespoon salted butter, 14 g
- ¼ teaspoon Italian seasoning
- ¼ teaspoon worcestershire sauce
- ¼ cup freshly grated sharp white cheddar
- Pinch of crushed red pepper flakes, 0.25 g
- freshly ground black pepper, to taste
Instructions
Biscuits
- Prep: Preheat your oven to 425°F (220°C) and place the rack in the upper third of the oven. Prepare a baking pan with a Silpat baking mat or parchment paper.
- Prepare the dry ingredients: Mix flour, baking powder, and sugar in a large bowl.
- Cut in the butter: Add very cold, cubed butter to the dry ingredients. Then, use a pastry cutter/blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the milk and shredded cheese: Gradually pour in the milk and cheese while stirring until a rough dough is created. Be careful not to overmix.
- Prep the dough: Turn the dough onto a well-floured surface. Gently work the dough together. Flatten the dough to about a ½-inch thickness. Fold it in thirds. Flatten it back out to ½-inch thick and repeat the folding process two more times.
- Shape the biscuits: Finally, pat it down to about ½-inch thick and cut out biscuits with a biscuit cutter. Gather the remaining dough, press it out, and cut the remaining biscuits.
- Bake: Place the biscuits close together on a parchment-lined baking sheet or Silpat mat. Brush a little buttermilk on top so they'll brown nicely. Bake for 12-15 minutes until biscuits have risen and turn golden brown.
Gravy
- Cook the sausage: Brown the sausage in a skillet over medium heat
- Add flour to the sausage and cook until coated. Slowly pour in half and half, stirring constantly.
- Toss in your salted butter, worcestershire sauce, Italian seasoning, crushed red pepper flakes, and ground black pepper. Stir until gravy has thickened significantly.
- Sprinkle shredded cheese and stir over low heat until melted and combined.
- Serve warm gravy over freshly baked biscuits.
Notes
- Butter: For those flaky layers, it’s important to use cold butter (preferably left in the freezer for 20 minutes before using).
- Mixing: Avoid over-mixing the dough to prevent tough biscuits.
- Substitutions and variations: You can substitute whole milk, heavy cream, or half and half for the buttermilk in the recipe.
- Don’t twist the cutter! This is key. Twisting compacts the layers, causing them to rise poorly or unevenly.
- Brown Tops: To enhance browning, brush your biscuits with milk or butter and bake them on the upper rack.
- Storing: Place cooled biscuits in an airtight container or a resealable plastic bag. Store them at room temperature, away from direct sunlight and heat for 1-2 days.
