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How to Make Biscuits and Gravy

How to Make Biscuits and Gravy

Craving comfort food? Look no further than a quintessentially American classic, biscuits and gravy. This is a dish that provides a cozy warmth from the inside out. This meal is perfect for home cooking and is deliciously filling without being fussy. Frankly, if there is food more comforting than biscuits and gravy, we can’t name it. 

Maybe because this dish is so iconic, you might find making your own biscuits and gravy from scratch a bit intimidating? Fear not! The hardest part of the job goes into making the biscuits, and we’ve taken all the work out by preparing them for you! Our scratch-made biscuits are made with the freshest real dairy, aluminum-free baking powder and the highest quality unbleached flour. Your job is easy: just bake these delicious, flaky biscuits, make your quick-cooking pan gravy and enjoy. It’s that simple!

Our buttermilk biscuit recipe took years to perfect. They are super light, buttery and fluffy, which is why they make the perfect base layer to your biscuits and gravy plate. Our buttermilk recipe began the Mason Dixie journey, and we use a variation of this dough to create all of our incredible flavor combinations. 

Here are a few tips for making your biscuits the best ones ever:

  1. Use a baking sheet with raised edges. Our biscuits are made with REAL BUTTER, and butter melts in the oven. A baking sheet catches the liquid butter as it melts, and ensures your biscuit bottoms are golden brown and baked to perfection. Biscuits that are fluffy and flaky on the inside and crispy on the outside? We’re getting hungry just thinking about it!

  2. Keep your biscuits frozen until you’re ready to bake them. Frozen dough keeps the natural baking powder fresh, and ensures your biscuits rise and puff up beautifully. 

  3. Eat your biscuits sooner rather than later. Because our biscuits are made with the freshest, highest quality ingredients around, they are best enjoyed as soon as you bring them home. None of the ingredients in your biscuits will be unsafe to eat if you wait, but honestly...why would you wait?!

Like most of the best comfort foods, biscuits and gravy are made to eat hot and fresh. We try to time our biscuit baking around our gravy making. Usually, we pop our baking sheet of frozen buttermilk biscuits in the oven about 5-10 minutes before we start making our gravy so both recipes are finished and ready to eat around the same time. 

Mason Dixie’s Favorite Biscuits and Gravy


1 Box of Mason Dixie Biscuits

1 Package of your favorite sausage

1 ½ T flour

1 ½ C milk

½ Tsp  salt

¼ Tsp black pepper

¼ Tsp garlic powder


Perfectly Fluffy Mason Dixie Buttermilk Biscuits

Step One

Preheat your oven to 375℉.

If you are using a convection oven, preheat your oven to 400℉. Both conventional and convection ovens work well, but because convection ovens circulate hot air to maximize crisping during a bake, you want to reduce your heat to ensure your biscuits are not overbaked. 

Step Two

Place your biscuits on a baking sheet.

Remember, that a baking sheet (as opposed to a cookie sheet) is your friend! Open up your Mason Dixie biscuit box and place your biscuits on the baking sheet, allowing an inch of space between each biscuit. You want to make sure your biscuits have plenty of space to puff up beautifully, so don’t crowd them. 

Step Three

Bake your biscuits.

Bake your biscuits for 25-30 minutes, regardless of whether you are using a conventional or a convection oven. Rotate your pan around the 10-12 minute mark of your bake time. Oven times and temperatures may vary, so take a peek at your biscuits at 25 minutes in or so. Remove the biscuits from the oven when they are golden brown. 

Classic Sawmill Gravy for Biscuits

Step One

Cook your favorite sausage.

Pre-heat your cast-iron or non-stick pan on medium-high so it’s good and hot. Then crumble up your favorite sausage variety and drop it into the pan. If you don’t have a cast-iron or a non-stick pan, a pan with a heavy-bottom pot will do the trick. 

Use the back of a spoon to break up any larger pieces. Ideally, your sausage should be in even, pea-sized pieces. Cook the sausage 2-3 minutes until no pink remains. You’re looking for an evenly browned, crisped up sausage.

Step Two

Add in flour and seasonings, a little bit at a time. 

Spoon by spoon, add your flour into the pan with the sausage and fold it into the fat that has rendered in your pan. Give the mixture a gentle stir to avoid uncooked or raw lumps. You may want to add a pat or two of butter or even a tablespoon of neutral-flavored oil to your mixture if it seems too dry. The goal here is to make a smooth paste out of the flour and fat. 

If you’re adding any herbs or spices into your gravy, it’s best to do it now so the flavors are well incorporated into the mixture. We love adding a half teaspoon of fresh or ground sage, or a sprinkle of cayenne for extra fire! Add a bit of salt and pepper to the mixture.

Cook your sausage/flour mixture until it is lightly browned and toasted. This ensures all the ingredients are well incorporated, and no raw flour remains. Your gravy will be creamy and delicious.

Step Three

Add the milk and give a good stir. 

Reduce your heat to medium and pour your milk in slowly. Keep stirring to fully incorporate the liquids into your mixture. Consistently stirring ensures your gravy is lump-free, smooth and creamy.  

Step Four

Simmer the gravy for 2-4 minutes.

Reduce your heat to medium-low and stir your gravy every few minutes. The mixture shouldn’t boil, just gently heat through to ensure all the flavors are perfectly melded together.  

Step Five

Season to taste, top your biscuits, and serve!

Taste your gravy and add a bit more salt and pepper, if needed. 

Split your delicious, fluffy, warm-from-the-oven biscuits in half. Spoon over a generous portion of gravy onto each biscuit half. Top with freshly chopped parsley and a little more salt and pepper if you’re feeling fancy. Grab a spoon or fork, and dig in!

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