This flaky, buttery joanna gaines biscuits and gravy is made with rich buttermilk dough and savory pork sausage, ready in just over an hour. The hero moment arrives when you ladle that thick, pepper-flecked gravy over the steaming, golden-brown biscuit halves. I love how the addition of eggs makes these biscuits uniquely tender and rich.

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🧡 Why You Love This Biscuits And Gravy Recipe:

The Rise: They come out tall and golden brown, creating those signature flaky layers that are perfect for catching gravy.
The Texture: By using cold salted butter and rich buttermilk, the biscuits maintain a buttery, tender crumb that doesn’t get soggy even when smothered.
Fresh Ingredients: The inclusion of fresh eggs adds a richness that many standard “flour and lard” biscuits lack.
Simple Seasoning: It doesn’t overcomplicate things. It relies on the drippings from quality breakfast sausage, flour, and whole milk to create a thick, velvety consistency.
The “Home-Made” Feel: It tastes like a slow Sunday morning. It’s the kind of recipe that feels authentic—like it was pulled straight from a farmhouse kitchen in Waco rather than a commercial cookbook.

🥚 Joanna Gaines Biscuits and Gravy Ingredients

For the Biscuits:

4 cups self-rising flour, plus more for dusting
2 tbsp baking powder
1 tsp baking soda
1 ½ cups (3 sticks) salted butter, cold and cubed
2 large eggs, beaten
1 ½ cups buttermilk, cold
1 additional egg (for brushing)

For the Sausage Gravy:

1 lb breakfast sausage (pork)
6 tbsp unsalted butter
6 tbsp all-purpose flour
3 to 4 cups whole milk
Salt and freshly ground black pepper, to taste

🍛 How To Make Joanna Gaines Biscuits and Gravy

Mix Dry Ingredients: In a large bowl, whisk together the 4 cups of self-rising flour, baking powder, and baking soda until evenly combined.
Cut in Butter: Add the cold, cubed salted butter to the flour mixture. Use a pastry blender or your fingers to cut the butter in until the pieces are the size of peas.
Form the Dough: Pour in the 2 beaten eggs and 1 ½ cups buttermilk. Stir gently with a wooden spoon just until the dough comes together into a sticky mass.
Chill the Dough: Cover the bowl and refrigerate for at least 30 minutes. This helps the butter firm up again for better rise.
Shape and Cut: Preheat your oven to 400°F (200°C). Turn the chilled dough onto a floured surface and pat it into a round about ½-inch thick. Cut with a biscuit cutter and arrange them on a parchment-lined baking sheet so they are all touching.
Bake Biscuits: Whisk the remaining egg with a splash of water or milk and brush the tops. Bake for 15–20 minutes until golden brown.
Cook Sausage: While biscuits bake, brown the sausage in a large skillet over medium heat. Remove the cooked sausage with a slotted spoon and set aside, leaving drippings in the pan.
Make Roux: Add the 6 tablespoons of unsalted butter to the skillet drippings. Once melted, whisk in the all-purpose flour and cook for 2 minutes to remove the raw flour taste.
Finish Gravy: Slowly whisk in the milk, one cup at a time, until smooth. Simmer until thickened, then stir the cooked sausage back in. Season generously with salt and pepper before serving over warm biscuits.

💡 Recipe Tips

Keep Ingredients Cold: The secret to flaky biscuits is cold butter and buttermilk. If the butter melts before baking, you lose the steam pockets that create layers.
Don’t Twist the Cutter: When cutting your biscuits, press straight down and pull straight up. Twisting seals the edges and prevents the biscuits from rising fully.
Adjust Gravy Thickness: If your gravy gets too thick while sitting, whisk in a splash of milk to loosen it up before serving.
Self-Rising Substitution: If you don’t have self-rising flour, you can make your own by adding 1 ½ teaspoons of baking powder and ¼ teaspoon of salt per cup of all-purpose flour.

👉 What Is The Secret To Good Gravy?

The secret to professional-grade, Joanna Gaines-style gravy comes down to these three essentials:

The 1:1:10 Ratio: Use 1 part fat (sausage drippings), 1 part flour, and 10 parts milk. This creates a perfectly velvety texture that isn’t too heavy.
The “No-Lump” Rule: Whisk cold milk into a hot roux (fat and flour). This temperature contrast prevents clumping and ensures a smooth, glossy finish for photography.
The “Fond” & Pepper: Scrape the browned bits (the fond) from the bottom of the pan into the sauce for deep flavor. Finish with a generous amount of coarsely cracked black pepper for that signature farmhouse bite.

🍳 What To Serve With Biscuits and Gravy?

To cut through the richness of the sausage gravy, I like serving this dish with a side of acidic fruit, like a fresh grapefruit half or sliced strawberries. For a heartier breakfast spread, scrambled eggs with chives make a perfect companion to the creamy sauce. A strong cup of black coffee is non-negotiable to balance the heavy, comforting flavors.

🎚 How To Store Leftovers Biscuits and Gravy?

Store leftover biscuits in an airtight container at room temperature for up to 2 days. The gravy should be stored separately in an airtight container in the refrigerator for up to 3 days. Reheat the gravy gently on the stove, adding a splash of milk if needed, and toast the biscuits before serving.

🥵 How To Reheat Leftovers Biscuits and Gravy?

Here are the two best ways to reheat your leftovers while keeping those Joanna Gaines-style biscuits from getting soggy:

1. The Oven & Stovetop (Best Quality)

Biscuits: Heat in the oven at 175°C (350°F) for 6–8 minutes. Cover with foil to keep them moist.
Gravy: Warm in a saucepan over low heat. Whisk in a splash of milk to restore the creamy texture.

2. The Microwave (Fastest)

The Trick: Place a small cup of water in the microwave next to your plate to create steam.
The Process: Heat at 50% power in 45-second intervals. This prevents the biscuit from becoming rubbery and ensures the gravy heats evenly.

Pro Tip: If the biscuits are already smothered, the Air Fryer at 160°C (320°F) for 4 minutes is the best way to crisp them back up!

FAQs

Can I freeze the biscuit dough? Yes, after cutting the biscuits, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Why are my biscuits flat? You likely overworked the dough or twisted the cutter. Handle the dough as little as possible to keep it tender.
Can I use turkey sausage? Absolutely. Turkey sausage works well, but you may need to add a little extra butter to the pan since it produces less grease than pork.
Do I really need to chill the dough? For this specific recipe, yes. Since the dough is sticky and contains eggs, chilling helps it handle better and ensures the butter stays cold for the oven.

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Biscuits and Gravy Nutrition Fact

Calories: 450
Total Fat: 28g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 920mg
Total Carbohydrate: 38g
Protein: 12g