Hot, buttery biscuits piled high with the best sausage gravy – my favorite Homemade Sausage Gravy Recipe is southern comfort food that won’t disappoint.
One of our favorite breakfasts is Biscuits and Gravy. Fluffy biscuits topped with thick, peppery, and rich sausage gravy. It is a hearty breakfast recipe that is so filling and delicious – it tastes just like home.
Sausage gravy poured over homemade biscuits is a Southern staple, and it is one of my favorite things to make for a weekend brunch. It’s warm, comforting, incredibly delicious, and it’s easy to make. It’s one recipe I can make from scratch without looking at a recipe that comes out perfect every time.
I like to make homemade drop biscuits to pair with my mouth-watering gravy, but if you’re in a hurry, you can use canned or frozen biscuits.
If you don’t have sausage, you can use bacon to make my Creamy Bacon Gravy Recipe! It is equally delicious!
Sausage Gravy Ingredients
This is just a quick overview of the ingredients that you’ll need to make this recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Breakfast Sausage – I like to use the Aldi brand breakfast sausage, but you can use any ground sausage that you enjoy. (Jimmy Dean pork sausage is also a good option!)
- All-Purpose Flour – Flour thickens the milk to make the gravy – it mixes with the sausage grease and makes the most delicious sauce. (Gluten-free flour will work, too!)
- Milk – I like whole milk or 2% milk. Skim milk will work; it just won’t be as rich because of the lower fat content.
- Seasoned Salt
- Coarse Black Pepper
Serving Biscuits and Gravy
- Optional – Add poached eggs and green onions on top – this is how we serve it, and it is so good!
- Biscuits – You can’t have biscuits and sausage gravy without the biscuits. I use my Drop Biscuits or Southern Sour Cream Biscuits (or Flaky Layer Grands Biscuits or frozen flaky biscuits are a good choice if you are in a hurry!)
How to Make Sausage Gravy
- First, bake your biscuits. They will bake while you prepare the gravy. (Remove the biscuits from the oven when they are golden brown.)
- Next, brown the sausage in a cast-iron skillet, frying pan, or other large skillet over medium heat until it’s no longer pink. Then, drain some of the grease if there is a lot, and return the cooked sausage back to the skillet. Don’t wipe out the skillet. If there is not a lot of grease, you can just leave it – this will flavor the gravy. I like to leave a tablespoon or so of sausage grease. (This is the essence of country gravy!)
- Sprinkle flour over the sausage, then stir it around to fully coat it in flour. Cook for another few minutes to toast the flour in the sausage drippings. (Picture 6-7)
- Next, pour in some of the milk, stirring constantly. Stir until the flour disappears into the milk, then add the rest of the milk. Decrease the heat to medium-low heat, then continue to cook for about 10 minutes, stirring as needed. (Picture 8)
- Season the gravy with seasoned salt and black pepper. (Picture 9) Continue cooking the gravy until it reaches your desired thickness. (Picture 10) Keep in mind it will thicken more as it cools.
- When it’s ready, remove the gravy from heat so it doesn’t burn on the bottom.
- Then, place one or two warm biscuits on a plate, split open if desired. Top with your homemade sausage gravy. If desired, top with a poached egg and green onions as well. Pierce the yolk and mix it with the gravy to make an epic sauce.
A plate of biscuits and gravy is the best comfort food – fancy enough for a special occasion like Christmas morning but easy enough to make for a regular weekend brunch.
Make Ahead Sausage Gravy
Make it the night before:
Follow the directions above to cook the sausage gravy and biscuits. Then, allow the gravy to cool completely and store it in an airtight container in the refrigerator.
In the morning:
Reheat the gravy on the stove over medium heat or in the microwave and wrap the bisuits in foil and warm them in the oven. Spoon the warm gravy over the reheated leftover biscuits.
Keep the Gravy Warm:
For a large brunch, you can keep gravy warm in a crockpot, covered on the warming setting.
Gravy Recipe Yield
This recipe should yield about six servings, with everyone eating about 1 or 2 biscuits each. (You’ll get more servings if people eat less.) One biscuit with about ¼ cup of gravy poured over the top is equal to one serving. (I usually have one egg, one biscuit, and a scoop of gravy. My husband usually has two eggs, two biscuits, and an extra-large scoop of gravy.)
🙋♀️ Frequently Asked Questions
The flour is what makes the gravy thicken. You may not have sprinkled enough flour on your sausage. To rectify this, scoop out a small amount of gravy, whisk in a couple of tablespoons of flour, and mix until there are no lumps. Then, put the slurry back into your gravy, cook, and keep cooking until it reaches your desired thickness. Remember that it will also thicken as it cools.
If you add flour directly to the simmering liquid, you will get clumps. This is because the liquid causes the starch molecules to gelatinize, which forms a waterproof coating on the flour so it can’t absorb the liquid. For best results, mix the flour with the sausage, then add the milk.
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Pin ItHow to Store Leftovers
Store leftover gravy and biscuits separately. Once cooled, store gravy in an airtight container in the refrigerator. Sausage gravy freezes well if you want to make it in advance or if you can’t finish it all.
Store leftover biscuits in an airtight container or plastic bag at room temperature. (Biscuits can also be frozen.)
Helpful Tips for the Best Sausage Gravy
- Toast the flour with the sausage first to allow it to brown, then add the milk a little at a time to build the flavor in the gravy.
- Stir your gravy continuously. If you don’t stir continuously, the gravy can stick to the bottom of the pan or start to burn.
- Remember that gravy thickens as it cools. If it isn’t quite the consistency you want, it may get there by the time it cools a little. I like to make it a little less thick for this reason.
- If the gravy gets too thick too quickly, you can slowly drizzle in another ½ cup of milk.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Best Sausage Gravy Recipe
Ingredients
- 6-8 biscuits , warmed for serving
- 1 pound pork sausage , hot or mild
- ⅓ cup all-purpose flour
- 3 cups milk , 2% or whole
- 2 ½ teaspoons freshly ground black pepper , more to taste
- ½ teaspoon seasoned salt
Optional
- 1-2 poached eggs per serving
Instructions
- Bake your favorite biscuit recipe.
- Brown the sausage in a large skillet over medium heat until no longer pink. Drain most of the grease, then return the sausage to the skillet. (Leave about 1-2 tablespoons.)1 pound pork sausage
- Sprinkle flour over the sausage and stir so that the sausage soaks it all up.⅓ cup all-purpose flour
- Stir the sausage around and cook it for another few minutes to cook the flour, then slowly pour in some of the milk. Stirring constantly. Once it thickens, add the rest of the milk.3 cups milk
- Continue to cook the gravy, stirring frequently, until it thickens. (This should take about 10 minutes.)
- Add the seasoned salt and pepper and continue cooking until the gravy reaches your desired thickness.2 ½ teaspoons freshly ground black pepper, ½ teaspoon seasoned salt
Cook Eggs if Desired
- If using poached or baked eggs, prepare as desired.1-2 poached eggs
Serve
- Spoon the sausage gravy over warm biscuits and serve immediately, topped with a poached egg and green onions.6-8 biscuits
Notes
Recipe Yield
This recipe should yield 6-8 servings, with everyone eating 1-2 biscuits each. I usually have one egg, one biscuit, and a scoop of gravy. My husband usually has two eggs, two biscuits, and an extra-large scoop of gravy.How to Store Leftover Sausage Gravy
Once cooled, store leftover gravy in an airtight container in the refrigerator (up to 5 days) or freezer (up to 3 months.)Special Equipment Needeed
- a frying pan or skillet
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
What to Serve with Biscuits and Gravy
Southern sausage gravy is best served over your favorite biscuits, but we also like to add poached eggs or baked eggs on top with some fresh green onions.
You can also serve this gravy over fried breakfast potatoes, hash browns, grits, or toast. Serve some fresh fruit on the side. It’s one of our breakfast favorites.
I even like to add red pepper flakes to make spicy sausage gravy and serve it over fried chicken tenders, and garlic mashed potatoes or waffles to make a savory main course.
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