Southern Biscuits and Gravy with Turkey Sausage

If you ask me, biscuits and gravy is the kind of breakfast that feels like a warm hug.

This lighter take on the classic Southern dish swaps in turkey sausage but keeps all the cozy, comforting vibes. Flaky buttermilk biscuits get smothered in a creamy, peppery gravy that’s packed with savory sausage.

The turkey sausage cooks up nicely in a skillet, then gets mixed into a simple flour-and-milk gravy that comes together in minutes. Fresh cracked pepper and a pinch of sage give it that traditional breakfast sausage flavor.

It’s a satisfying morning meal that won’t weigh you down, perfect for weekend brunch or a special weekday treat.

What Kind of Turkey Sausage Should I Use?

For this recipe, you’ll want to grab breakfast turkey sausage, which you can find in the refrigerated meat section of most grocery stores. It usually comes in a roll or tube form, similar to ground meat, which makes it super easy to crumble and cook. If you can only find turkey sausage links, no worries – just remove the casings and crumble the meat as it cooks. Some brands are more seasoned than others, so if you prefer a milder gravy, look for a plain or lightly seasoned variety, or if you want more flavor punch, go for one labeled as “hot” or “spicy.”

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Buttermilk: No buttermilk? Make your own by mixing 1 1/4 cups regular milk with 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using.
• Turkey sausage: Feel free to use pork breakfast sausage if you prefer. You can also use ground turkey or ground pork and season it yourself with sage, thyme, and a pinch of red pepper flakes.
• Half and half: Whole milk works fine for the gravy, though it’ll be slightly less creamy. You can also use a mix of milk and heavy cream if that’s what you have on hand.
• All-purpose flour: For the biscuits, stick with all-purpose flour – it’s really important for getting the right texture. For the gravy, you can use the same flour or even a gluten-free flour blend if needed.
• Unsalted butter: Salted butter can work in a pinch, just reduce the added salt in both the biscuits and gravy by about half.
• Green onions: These are just for garnish, so you can skip them or use fresh parsley or chives instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making biscuits is overworking the dough, which develops the gluten and results in tough, dense biscuits instead of light and flaky ones – mix just until the ingredients come together and handle the dough as little as possible.

Keep your butter and buttermilk cold right up until you use them, since warm ingredients will melt the butter too early and you’ll lose those pockets of steam that create flaky layers.

When making the gravy, cook the flour with the sausage for at least 2-3 minutes before adding the liquid to get rid of that raw flour taste, and add your half and half gradually while whisking constantly to prevent lumps from forming.

If your gravy seems too thick, thin it out with a bit more half and half or milk rather than trying to fix it by adding water, which will dilute the flavor.

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 and melon adds a nice fresh contrast to the rich, creamy gravy, or you could go with some crispy hash browns if you’re really hungry. For a lighter option, sliced tomatoes with a sprinkle of salt and pepper or a small side of sautéed spinach works great. If you’re feeding a crowd for brunch, consider adding some bacon or a platter of fresh fruit to make it feel like a complete spread.

Storage Instructions

Store: Keep the biscuits and gravy separate if you can. The biscuits stay fresh in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. Store the gravy in a separate container in the fridge for up to 4 days.

Freeze: The biscuits freeze really well for up to 3 months – just wrap them individually in plastic wrap, then put them in a freezer bag. The gravy can also be frozen in a freezer-safe container for up to 2 months, though it might need a good stir when you reheat it.

Reheat: Warm the biscuits in a 350°F oven for about 10 minutes until heated through. For the gravy, reheat it on the stovetop over medium-low heat, stirring often and adding a splash of milk if it’s too thick. You can also microwave individual portions, but stir it halfway through to keep the texture smooth.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 3900-4300
• Protein: 95-110 g
• Fat: 220-250 g
• Carbohydrates: 350-390 g

Ingredients

For the biscuits:

• 8 tbsp cold unsalted butter (cut into 1/4-inch cubes, keep very cold)
• 2 tbsp sugar
• 3/4 tsp kosher salt
• 1 tbsp baking powder
• 1 1/4 cup chilled buttermilk (straight from refrigerator)
• 3 cups all-purpose flour (plus extra for dusting, I use King Arthur all-purpose)
• 3/4 tsp baking soda
• 2 tbsp melted unsalted butter (for brushing on warm biscuits)

For the sausage gravy:

• 1/4 cup all-purpose flour (unbleached, creates the roux base)
• 3 tbsp unsalted butter, divided (I prefer Kerrygold for richness)
• 1 tsp kosher salt
• 4 green onions (sliced, for garnish and fresh flavor)
• 1/2 medium yellow onion (chopped into 1/4-inch pieces)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 lb breakfast turkey sausage (crumbled into small pieces as it cooks)
• 1 tsp ground black pepper
• 2 cups half and half (room temperature for smoother sauce)

Step 1: Prepare Biscuit Dough with Lamination

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 2 tbsp sugar
• 8 tbsp cold unsalted butter
• 1 1/4 cup chilled buttermilk

Preheat your oven to 450°F.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.

Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces still visible—this creates the flaky layers in the biscuits.

Pour in the chilled buttermilk and gently fold everything together with a spatula until a shaggy dough just comes together.

Don’t overmix; a few streaks of dry flour are perfectly fine.

Turn the dough onto a lightly floured surface and shape it into a rough 10-inch rectangle.

Fold the dough into thirds like a letter, rotate it 90 degrees, then fold into thirds again.

Repeat this folding process one more time—this lamination creates those beautiful, flaky layers.

Step 2: Shape, Cut, and Bake the Biscuits

• dough from Step 1
• 2 tbsp melted unsalted butter

Gently roll the laminated dough to an even thickness of 1 1/4 to 1 1/2 inches.

Using a 2-inch biscuit cutter or drinking glass, cut out 12 to 15 biscuits, pressing straight down without twisting (twisting seals the edges and prevents rising).

Place the biscuits on a parchment-lined or ungreased baking sheet, leaving about 2 inches between each one.

Brush the tops generously with the melted butter—I like to use this step to give them a beautiful, buttery finish.

Bake for 12 to 15 minutes until the tops are golden brown and the biscuits have risen significantly.

Remove from the oven and let cool for 2 minutes before serving.

Step 3: Build the Gravy Base with Sausage and Aromatics

• 1 tsp kosher salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp unsalted butter
• 1/2 medium yellow onion
• 1 lb breakfast turkey sausage

While the biscuits bake, prepare your seasoning blend by whisking together the salt, black pepper, garlic powder, and onion powder in a small bowl.

Melt 1 tablespoon of butter in a large skillet over medium-high heat.

Add the chopped onion and cook for about 3 minutes, stirring occasionally, until it becomes translucent and fragrant.

Add the crumbled turkey sausage to the skillet and cook, breaking it up with a wooden spoon as it cooks, for 5 to 7 minutes until it’s nicely browned and no longer pink.

Stir in the seasoning mixture and cook for another minute to toast the spices and deepen their flavor—I find this extra minute makes a huge difference in the final taste of the gravy.

Step 4: Create the Roux and Build the Cream Sauce

• sausage and seasoning mixture from Step 3
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups half and half

Add the remaining 2 tablespoons of butter to the sausage mixture and let it melt completely, stirring gently to combine.

Sprinkle the flour over the mixture and stir continuously for about 2 minutes—this cooking time is crucial because it removes the raw flour taste and helps the roux thicken the gravy evenly.

Pour in the room-temperature half and half slowly while whisking constantly to prevent lumps from forming.

I like to add it gradually rather than all at once, which gives me much better control over the texture.

Bring the gravy to a gentle boil, then reduce the heat to medium-low and simmer for about 10 minutes, stirring frequently, until the gravy thickens to a creamy, pourable consistency that coats the back of a spoon.

Step 5: Assemble and Serve

• baked biscuits from Step 2
• turkey sausage gravy from Step 4
• 4 green onions

Split the warm biscuits from Step 2 in half horizontally and place them on serving plates or a platter.

Ladle the hot turkey sausage gravy from Step 4 generously over each biscuit, letting it soak into the warm bread.

Garnish with sliced green onions for a pop of color and fresh flavor.

Serve immediately while the biscuits are still warm and the gravy is steaming hot.