Biscuits and Gravy  – Easy McDonald’s Copycat

This homemade version of McDonald’s Biscuits and Gravy is warm, buttery, and super easy to pull off. You get soft, flaky biscuits plus a creamy sausage gravy that honestly works any time — breakfast, late-night bite, or weekend reset. It’s budget-friendly, filling, and just the kind of thing you want when you’re overthinking dinner.

Jump to Recipe

Quick Summary

Prep time: 15 mins
Cook time: 25 mins
Flavor: buttery, savory, peppery
Great for: cozy mornings, cravings, chill nights

Why I Like This Recipe

I wasn’t even that hungry, just restless. Threw this together on a weird Tuesday and it hit way harder than I expected. The gravy’s rich but not heavy, and the biscuits? Golden perfection. It’s become my go-to “I don’t know what to cook but I need something good” meal.

Ingredients

For the biscuits:

• 2 sticks unsalted butter, divided
• 1 cup cold buttermilk
• 3 cups all-purpose flour
• 2½ tsp baking powder
• 2 tsp sugar
• 1¼ tsp kosher salt
• ½ tsp baking soda

For the sausage gravy:

• 1 lb pork breakfast sausage
• ⅓ cup all-purpose flour
• 3 cups whole milk
• ¼ tsp black pepper
• ¼ tsp kosher salt
• Hot sauce (optional)

How To Make Biscuits and Gravy 

1. Freeze your butter: Stick 12 tablespoons in the freezer. Leave it ‘til solid. The colder it is, the flakier your biscuits will be. That’s the magic trick.
2. Mix dry stuff: In a big bowl: flour, baking powder, sugar, salt, baking soda. Grate in the frozen butter (use a box grater if you’ve got one). Toss gently with a fork — don’t overthink it.
3. Add buttermilk + shape it: Pour in your cold buttermilk. Mix ‘til it just holds. Knead softly. Stack the dough, press it out, repeat. Cut 6-ish biscuits. Freeze ‘em for 10 mins.
4. Bake time: Brush the tops with melted butter from your leftover stick. Bake at 400°F for about 20–25 mins — golden and tall is the goal.
5. Make the gravy: Cook sausage in a skillet ‘til browned and a little crisp. Sprinkle in flour, stir for a minute. Pour in milk slowly, whisking constantly. Let it simmer and thicken. Add pepper, salt, and a dash of hot sauce if you like a little kick.
6. Serve it up: Crack open those biscuits, smother with hot gravy, and that’s it. Total comfort.

Tips for Success

• Freeze the butter — seriously. Soft butter = sad biscuits.
• Don’t overmix the dough or it’ll get tough. Stop once it holds together.
• Let the gravy sit for a minute off heat before serving. It thickens beautifully.
• If your gravy’s too thick, add a splash of milk to loosen it up.
• Want spicy? Use hot sausage or toss in red pepper flakes.

Storage and Reheating

• Fridge: Gravy goes in a sealed container, biscuits stay at room temp (in a bag or covered plate).
• Freezer: Unbaked biscuits freeze great for about a month. Bake straight from frozen — add a few extra mins.
• Reheat: Gravy → stovetop on low with a splash of milk.
  Biscuits → 300°F oven for 5–7 mins or air fryer for 3.

Frequently Asked Questions

• Can I use canned biscuits?
  Yeah, totally. Not the same vibe, but still good with homemade gravy.
• What kind of sausage works best?
  Basic pork breakfast sausage, but maple or spicy work great too.
• Can I make this ahead of time?
  Yup. Just keep gravy and biscuits separate until ready to eat.
• How do I make it vegetarian?
  Swap sausage for plant-based crumble and use veggie broth + milk.
• Is this good for meal prep?
  Definitely. The gravy holds up well for a few days and you can reheat biscuits easily.

Common Mistakes and How to Dodge Them

• Using room-temp butter: If your butter’s soft, your biscuits won’t rise right. Freeze it, then grate it in cold.
• Over-kneading the dough: This makes the biscuits dense and flat. Gently press and fold — don’t treat it like bread dough.
• Letting the gravy boil too hard: It’ll break or go grainy. Keep it at a gentle simmer, whisking often.
• Skipping the butter brush: That last brush of melted butter on top adds color and flavor. Don’t skip it unless you’re out of butter (then… I’m sorry).
• Using low-fat milk: The gravy just won’t get as rich or thick. Whole milk is best here. Trust.

Nutrition Facts (Per Serving)

• Calories: 600 kcal
• Total Fat: 38g
• Saturated Fat: 17g
• Cholesterol: 90mg
• Sodium: 810mg
• Potassium: 280mg
• Total Carbohydrate: 44g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 15g

You Might Also Like:

• Sausage Biscuit – Easy McDonald’s Copycat
• Mini Biscuit Sliders – Easy McDonald’s Copycat
• Bacon Egg Cheese Biscuit – Easy McDonald’s Copycat
• Sausage McMuffin – Easy McDonald’s Copycat