Classic Air Fryer Biscuits and Gravy

I never thought I’d be able to make biscuits and gravy on a busy weekday morning. It always seemed like one of those weekend-only breakfasts that required too much time and effort. Then I discovered I could make it in my air fryer, and everything changed.

The air fryer cooks the biscuits in about half the time it takes to heat up my oven. While they’re cooking, I whip up a simple sausage gravy on the stovetop. The whole thing comes together in about 20 minutes, which means I can actually serve this comfort food classic before everyone runs out the door.

The best part? The biscuits come out golden and fluffy every single time. No more waiting for the oven to preheat or heating up the whole kitchen. Just quick, easy biscuits and gravy that tastes like you spent all morning making it.

What Kind of Sausage Should I Use?

For this recipe, you’ll want to grab breakfast sausage, which comes in a few different varieties at the grocery store. You can use mild, medium, or hot depending on how much spice you like – I usually go with medium for a nice balance of flavor without too much heat. The sausage typically comes in a tube or roll form, which makes it easy to crumble as it cooks. If you can’t find breakfast sausage specifically, regular ground pork seasoned with some sage, black pepper, and a pinch of red pepper flakes will work in a pinch. Just make sure to get something with enough fat content (around 80/20) so your gravy has plenty of flavor and richness.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Refrigerated biscuits: Any brand of refrigerated biscuits will work here – buttermilk, flaky layers, or even the jumbo size. You can also make homemade biscuits if you prefer, just adjust the air fryer time based on their size.
• Breakfast sausage: Regular ground pork works great if you add your own seasonings like sage, thyme, and a pinch of red pepper flakes. Ground turkey is a leaner option, though the gravy won’t be quite as rich. You could also use Italian sausage for a different flavor profile.
• Milk: Whole milk gives the creamiest gravy, but 2% works fine too. Half-and-half makes it extra rich if that’s your thing. For a dairy-free version, try unsweetened oat milk or cashew milk – they thicken better than almond milk.
• Beef broth: Chicken broth is an easy swap and tastes just as good. You can even use vegetable broth if that’s what you have on hand.
• All-purpose flour: This is what thickens your gravy, so don’t skip it. If you need a gluten-free option, use a 1-to-1 gluten-free flour blend or cornstarch (use 2 tablespoons instead of 3).

Watch Out for These Mistakes While Cooking

The biggest mistake when making gravy is adding the milk too quickly after the flour, which creates lumps that are nearly impossible to smooth out – instead, whisk the flour into the sausage drippings for about a minute first, then add your liquids gradually while stirring constantly.

Another common error is not cooking the sausage long enough before making the gravy, so make sure it’s fully browned and crumbly with no pink spots remaining, as undercooked sausage will release extra moisture and thin out your gravy.

Many people also forget to season their gravy properly, so taste it before serving and add salt and pepper as needed – remember that the sausage adds some saltiness, but the flour and milk will dilute it.

For the air fryer biscuits, avoid overcrowding the basket since proper air circulation is what makes them golden and flaky, and check them a minute or two before the package directions suggest since air fryers can cook faster than conventional ovens.

What to Serve With Biscuits and Gravy?

Biscuits and gravy is pretty filling on its own, but I love rounding out the meal with some scrambled or fried eggs on the side. A simple fruit salad with berries, melon, and grapes adds a nice fresh contrast to the rich, savory gravy. Hash browns or breakfast potatoes are always a good call if you’re feeding a crowd or want to make it feel like a full diner-style breakfast. For something lighter, sliced tomatoes with a sprinkle of salt or a handful of fresh spinach sautéed with garlic works great to balance out all that comfort food goodness.

Storage Instructions

Store: Keep leftover gravy in an airtight container in the fridge for up to 3 days. The biscuits are best stored separately in a zip-top bag or covered container at room temperature for a day or two. You can also refrigerate the biscuits, but they might lose a bit of their fluffiness.

Freeze: The sausage gravy freezes really well for up to 2 months in a freezer-safe container. I don’t recommend freezing the biscuits since they’re best enjoyed fresh, but you can always make a fresh batch when you’re ready to use that frozen gravy.

Reheat: Warm the gravy in a saucepan over medium-low heat, stirring often and adding a splash of milk if it’s too thick. For the biscuits, pop them in the air fryer at 320°F for 2-3 minutes or microwave for about 15-20 seconds until warm.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3200
• Protein: 80-100 g
• Fat: 170-200 g
• Carbohydrates: 190-220 g

Ingredients

For the biscuits:

• 1 package refrigerated biscuit dough (half baked, half left raw)

For the sausage gravy:

• 1 lb ground breakfast sausage
• 3 tbsp all-purpose flour
• 2 1/2 cups milk
• 1 cup beef broth
• Salt and black pepper, to taste

Step 1: Prepare the Baking Dish and Biscuits

• 1 package refrigerated biscuit dough (half baked, half left raw)

Lightly grease a 9×13 inch baking dish and set it aside.

Separate the refrigerated biscuit dough into individual biscuits, then cut each biscuit in half.

Bake one-half of the biscuit halves according to package directions until lightly golden, and arrange the baked biscuit pieces in the prepared pan.

Set aside the remaining uncooked biscuit halves for later.

Step 2: Cook the Sausage

• 1 lb ground breakfast sausage

In a skillet over medium-high heat, crumble the ground breakfast sausage and cook until fully browned and cooked through.

Once cooked, drain any excess grease from the pan.

I find it helpful to use a slotted spoon for removing the sausage while draining off the fat.

Step 3: Make the Sausage Gravy

• cooked breakfast sausage from Step 2
• 3 tbsp all-purpose flour
• 2 1/2 cups milk
• 1 cup beef broth
• salt and black pepper, to taste

Reduce the heat to medium.

Sprinkle the flour evenly over the cooked sausage, stirring well to coat all the sausage in flour.

Cook this mixture for 3-5 minutes, stirring frequently, to remove the raw flour taste.

Gradually add the milk and beef broth, stirring constantly.

Season with salt and black pepper to taste.

Continue cooking, stirring occasionally, until the gravy comes to a gentle boil and thickens.

If the gravy becomes too thick, add a little more beef broth until you reach your desired consistency.

Step 4: Assemble the Biscuit and Gravy Bake

• sausage gravy from Step 3
• baked biscuit pieces from Step 1
• remaining uncooked biscuit halves from Step 1
• a bit of milk (from 2 1/2 cups milk, optional for brushing)

Pour the hot sausage gravy evenly over the baked biscuit pieces in the prepared baking dish.

Next, layer the remaining uncooked biscuit halves over top of the gravy.

For a golden finish, I like to brush the tops of the unbaked biscuits with a little milk before baking.

Step 5: Bake and Serve

Place the assembled dish in the air fryer and bake at 190ºC (380°F) for 15 minutes, or until the top biscuits are golden brown.

If the biscuit tops begin to brown too quickly, cover the dish with foil for the last 5 minutes of baking.

Remove from the air fryer and allow to rest for a few minutes before serving.

Serve warm and enjoy!