Southern-Style Biscuits with Sweet Maple Sausage Gravy

Southern Style Biscuits and Sweet Maple Sausage Gravy 1I am NOT southern in the least. Actually, I am the exact opposite of southern. {Hello? I’m a girl from Canada who happened to go to college in Idaho and then moved to Oregon.} I’ve been no where near Paula Deen, fried chicken, grits, collard greens, fried green tomatoes, or biscuits and gravy. Does that stop me from making them? Umm, clearly NOT. {Did you see the title of my post?}

Is this the traditionally southern way to make biscuits and gravy?

How am I supposed to know?

But they did make an awesome lunch for us over the weekend. Flaky warm biscuits topped with a sweet, savory, creamy and spicy gravy….basically heaven in my mouth. I’m a big fan of breakfast sausages dipped in maple syrup and pretty much any carb known to man, so these were right up my alley. If you’re not one to mix the sweet and savory, feel free to halve the maple syrup or omit it completely from the gravy. And, be sure to use a good breakfast sausage you know you like. That’s where most of the flavoring comes from, so make sure it’ll be good. Overall, these are pretty simple to make and take less than an hour all together.

Here’s how I made them–

biscuits 1For the biscuits, we’ll start out with the dry ingredients in a bowl. Everyone should have these in their pantries!

biscuits 2Whisk all together to combine and set aside.

biscuits 3For the wet ingredients, we’re going to pour out some milk and half & half into a beat up liquid measuring cup.

biscuits 4Plop an egg into that milk…

biscuits 5along with a tad of greek yogurt and a splash of vinegar. I had no buttermilk but wanted these to be a teensy bit tangy, so vinegar and yogurt was my brilliant way around that.

biscuits 6Stir all these up and set aside. Be sure to get that egg mixed in really well!

biscuits 7Now comes the interesting and fun part. Take a FROZEN stick of butter….

bicuits 8and grate it!! I learned this trick from the wonderful Natalie. Smartest.Idea.EVER. And as a side note, you grate the butter as the last step because you want it to stay as cold as possible. Another side note: only grate 6 tablespoons and save the rest for later.

biscuits 9Now, we’re going to stir in the butter to get coated in the dry ingredients and then pour in all those wet ingredients we prepped earlier.

biscuits 10Stir the dough just until it starts coming together and then dump it out on a WELL FLOURED board.

biscuits 11Work the dough moving it all around to keep it from sticking and fold it over itself to create layers of dough. Biscuits turn into little pieces of heaven when they have flaky layers. Which reminds me–>I hope there are piping hot biscuits in heaven.

biscuits 12After 4 or 5 folds, roll the dough out to be about an inch thick.

biscuits 13Cut into cute little biscuits and bake.

biscuits 14After 12 minutes, take that left over butter that we set aside, melt it and slather it over the tops of these big fat babies then pop them back into the oven to finish up.

biscuits 155-ish minutes later, they’re done! 🙂 Pouffy, buttery and  delicious! Set these aside while we make the gravy!

gravy 1Begin by heating some olive oil in a deep skillet.

gravy 2Puree some onions in a little food chopper {or cut them as small as you can}….

gravy 3and crack out the breakfast sausages. Use a breakfast sausage you LOVE! That’s the flavor you’re going to taste, so be sure it’s a great flavored one!

gravy 4Toss the onions and sausage into the hot skillet and cook until the sausage is no longer pink. As you go, be sure to break everything up into smaller pieces.

gravy 5Sprinkle in some flour and cayenne pepper, stir to incorporate and cook about a minute.

gravy dairy Pour in some half & half and some milk. After two minutes or so, the gravy should thicken. Splash in a little milk if you think it’s getting too thick.

gravy 8Pour in the maple syrup along with some salt and peppah and that’s it.

gravy 9Who else could bathe in this stuff? Just me? Ok.

Southern Style Biscuits and Sweet Maple Sausage Gravy 2Crack open one of those warm biscuits, top with a bunch of that sweet gravy and serve.

We LOVED these and think you totally will too! Happy Monday! 🙂


Southern Style Biscuits with Sweet Maple Sausage Gravy

Yield: 6 servings


  • for the biscuits-
  • 2 1/2 cups all purpose flour {unbleached}
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 1/2 cup half & half
  • 1/2 teaspoon vinegar
  • 1 egg
  • 1 1/2 tablespoons greek yogurt
  • 1/2 cup frozen butter, divided
  • for the gravy-
  • 2 tablespoons olive oil
  • 1/2 cup pureed onion {1 whole small}
  • 12 oz. package breakfast sausages {use your favorite kind!!}
  • 1/4 cup all purpose flour
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup half & half
  • 1/2 cup milk
  • 1/4 cup real maple syrup
  • salt & pepper, to taste


  1. For the biscuits--Preheat oven to 375 degrees. Line a baking sheet with a silicone mat or parchment paper and set aside. In a large bowl, whisk together all dry ingredients. In a liquid measuring cup stir together all the wet ingredients. Set aside. Grate 6 tablespoons of the frozen butter using a cheese grater. Place the remaining 2 tablespoons of butter into a small bowl. Pour grated butter into dry ingredients and stir to coat. Pour in wet ingredients all at once and stir 3 or 4 strokes, just to start incorporating everything together. Pour biscuit dough onto well floured board and start moving dough around so it doesn't stick and folding the dough in half over itself to create layers of dough. Do this 4 or 5 times, sprinkling more flour where needed. Roll dough out to be 1 inch thick and cut into 2-3 inch biscuits. You should get approximately 8 biscuits. Place on prepared baking sheet and bake 12 minutes. While biscuits are baking, melt remaining 2 tablespoons of butter. After the 12 minutes are up, remove biscuits from oven, brush the tops with melted butter and finish baking another 3-5 minutes, or until the tops are golden.
  2. For the gravy--Saute pureed onion and breakfast sausage in large skillet over medium heat with olive oil until meat has browned completely. As the meat cooks, be sure to break apart into smaller pieces. Sprinkle in flour and cayenne pepper. Stir to moisten flour and cook 1 minute. Pour in milk and half & half. After a minute or two, gravy should start to thicken. Once it has thickened remove from heat, stir in maple syrup and salt & pepper to taste.
  3. To serve, split open warm biscuit and top with hot gravy.

Recipe Notes: Be sure to use a breakfast sausage you love! That is mostly what the gravy will taste like, so be sure to find a good brand. Also, this gravy is meant to be sweet. If you don't think you'd like the maple syrup addition, feel free to reduce the amount by half or omit it completely from this recipe.


Read more of our favorites



Leave a Comment

Your email address will not be published. Required fields are marked *

  1. Pretty good for a true Northern girl! I love the use of maple in the gravy — a nod to your homeland, I’m guessing? 🙂 Those biscuits look great, too!

    • Oh, and p.s…. thanks for the shout-out! 🙂

  2. Southern or not, this is a dish to embrace. I love the maple gravy. It all sounds amazing!

  3. Oh, Lauren this looks insane!!
    And if there aren’t biscuits in heaven – I want a refund.

  4. I want this for breakfast tomorrow morning. Does FedEx ship leftovers overnight?? 🙂

  5. I’m not sure I’ve ever seen a proper biscuit so these look completely authentic to me 😉

  6. Yummmmmmmmmmmmmmmmmmm! I have never had sausage gravy, but every time I hear someone mention it I want to try it sooooo bad! This is going to be bookmarked in my must make list! Thanks!

  7. We made some tonight for dinner, since the kids have been sick and we’ve been having chicken noodle soup all weekend. But we made ours without the cheese and added some honey on top. Yum!

  8. Homemade biscuits are the best!

  9. You’re from Canada?? I had no idea 🙂 These look delicious – although I also have no idea how the southern cooks would do it!

  10. I’m not the least bit southern either, but I’m just like you… It wouldn’t stop me from baking this delicious dish! Especially the biscuits 🙂

  11. Grating the butter looks like such a great trick! I’ve never seen that before!
    And the biscuits look delicious! 🙂

  12. What a delicious splurge! LOVE Southern food. I think I might have been from the South in another life 🙂

  13. there’s certainly no yogurt in traditional southern biscuits…but perhaps there should be–these look amazing! i also love how you’ve given them a little bit of northern influence with the maple syrup–bravo!

  14. I’ve been wanting to make biscuits with sausage gravy for what seems like forever. I love the addition of maple in yours!

  15. We buy the Jimmy Dean Maple Sausage to use in our biscuits & gravy. Not sure if that is available everywhere though!

  16. Wouldnt say they were Southern style biscuits, method all wrong, and olive oil in sausage gravy…….
    -A Tennessean

  17. I’m packing up my southern self and heading to your house for some big ol’ biscuits! They look perfect!



  1. The Weekend Dish: 2/25/2012 | Brown Eyed Baker - [...] Southern-Style Biscuits with Sweet Maple Sausage Gravy (Lauren’s Latest) I have wanted to make biscuits with sausage gravy for…
  2. Southern Style Biscuits with Sweet Maple Sausage Gravy - [...] For recipe visit: [...]
  3. Lauren's Latest » Crockpot Sweet Corn and Sausage Chowder - […] Creamy broth, sweet, crunchy corn with a little sausage action….perfection! Add a little biscuit or hasselback garlic cheesy bread…
  4. Lauren's Latest » Biscuits and Gravy - […] Ray Lampe. One of the recipes I developed for this book are these Biscuits and Gravy. I have a…