Hot, buttery biscuits topped with a mouthwatering sausage gravy, Biscuits and Sausage Gravy is southern comfort food that won’t disappoint. This homemade Biscuits and Gravy recipe is quick and easy to make!
One of our favorite breakfasts is fluffy biscuits topped with rich, thick, and peppery gravy. It is hearty, filling, delicious - it tastes just like home.
It’s warm, comforting, and incredibly delicious. 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.
🥘 Ingredient Notes
- Sausage - I like to use the Aldi brand breakfast sausage, but you can use any breakfast sausage you prefer. (Jimmy Dean is also a good option!)
- Flour - The flour is used to thickens the milk to make the gravy - it mixes with the sausage grease and makes the most delicious sauce.
- Milk - You can use either 2% or whole milk. I use whole milk because I think it makes the gravy come out creamier.
- Seasonings - Salt and pepper is all you need to season this classic southern dish. Add more or less depending on your preference.
- Biscuits - You can’t have biscuits and gravy without the biscuits. Use my Drop Biscuits or Southern Sour Cream Biscuits - I sometimes even us frozen biscuits to make the meal even easier to prepare.
- Optional - You can add poached eggs and green onions on top - this is how we serve it and it is so good!
🍽 Equipment Needed
- Frying pan or skillet
- Baking sheet (if you are making homemade biscuits)
- Measuring cups and spoons
🥣 How to Make It
Made with only 6 ingredients, this homemade sausage gravy is quick and easy to make! Click here to make gravy with me! We love it topped on my drop biscuits or sour cream biscuits - but it’s just as delicious on Flaky Layer Grands Biscuits or frozen biscuits.
- First, begin baking your biscuits. They will bake while you prepare the gravy.
- Next, cook your sausage in a frying pan or skillet over medium heat until it's no longer pink. Then, drain the grease (if there is a lot) and return the sausage back to the skillet. If there is not a lot of grease, you can just leave it - this will flavor the gravy.
- Sprinkle the sausage with your flour making sure the sausage soaks it all up. Stir it around and cook for another minute or two. (Picture 6 - 7)
- Next, pour in some of your milk, stirring it constantly. Stir until the flour is dissolved, then add the rest of the milk. Continue to cook and stir the gravy for about 10 minutes or until it thickens. (Picture 8)
- Season your gravy with salt and pepper. (Picture 9) Continue cooking the gravy until it reaches your desired thickness. (Picture 10)
It will be so good when it thickens!
Pour your sausage gravy over a warm biscuit. Serve and Enjoy!
🔢 Recipe Yield
If you use the exact ingredients in this recipe, you should yield about 6 servings. 1 biscuit halved with about ¼ cup of gravy is equal to one serving.
🙋♀️ Frequently Asked Questions
Absolutely! Follow the directions above to make the sausage gravy. Then, allow the gravy to cool completely. Store it in an airtight container in the refrigerator. You can reheat it on the stove over medium heat or in the microwave - then drizzle it over warm biscuits.
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, add in a couple of tablespoons of flour, and mix until there are no lumps. Then, put the slurry back into your gravy, cook, and mix until it reaches the desired consistency.
If you add flour directly to simmering liquid, you will get clumps. This is because the liquid causes the starch molecules to gelatinize which forms a waterproof coating. For best results, mix the flour with the sausage, then add milk.
🍳 Serving Suggestions & Uses
As I stated above, I like to serve this homemade sausage gravy on top of my drop biscuits or sour cream biscuits, but any kind of biscuit works just fine. We also like to add poached eggs on top. My husband usually has two eggs, two biscuits, and an extra-large scoop of gravy. (I usually only have one of each.) You can also serve this gravy over:
- Fried Breakfast Potatoes
- Hash Browns
- Grits
- Toast
🥫 Storage/Shelf Life/Reheating
Refrigerate leftovers once cooled in an air-tight container. This gravy freezes really well if you want to make your gravy in advance or if you can't finish it all!
📋 Tips
- Add your flour a little at a time. Sprinkle a small amount then mix it into the sausage. Continue doing this until all the flour has been added. This will ensure the flour is thoroughly incorporated. (I like to also add the milk a little at a time.)
- Stir your gravy continuously. If you don’t stir continuously, the gravy will stick to the bottom making a filmy consistency in your gravy.
- Keep in mind that the gravy thickens as it cools. If the gravy 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 add another ½ cup of milk.
Other Breakfast Recipes
- Pecan Praline Crunch Cinnamon Knots
- Paleo Sweet Potato Pancakes & Waffles
- Paleo Pancakes
- Spanish Tortilla
- Cranberry, Orange, & Pecan Muffins
- Cheesy Hashbrown Breakfast Casserole
- Ham, Cheese, and Green Onion Scones
- Ham, Gruyere, and Potato Frittata
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Biscuits and Sausage Gravy
Equipment
- a frying pan or skillet
Ingredients
- 1 pound breakfast 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
- 4 - 6
biscuits warmed, for serving
Optional
- 1 - 2 poached eggs I usually have one egg, one biscuit, and a huge scoop of gravy. My husband usually has two eggs, two biscuits, and an extra-large scoop of gravy.
Instructions
- Cook the sausage in a skillet over medium heat until no longer pink. Drain grease and return sausage to the skillet.1 pound breakfast 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 minute or so, then slowly pour in the milk, stirring constantly.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
- Spoon the sausage gravy over warm biscuits and serve immediately!4 - 6 biscuits
Notes
Refrigerate leftovers once cooled in an air-tight container. This gravy freezes really well if you want to make your gravy in advance or if you can't finish it all! 📋 Tips
- Add your flour a little at a time. Sprinkle a small amount then mix it into the sausage. Continue doing this until all the flour has been added. This will ensure the flour is thoroughly incorporated. (I like to also add the milk a little at a time.)
- Stir your gravy continuously. If you don’t stir continuously, the gravy will stick to the bottom making a filmy consistency in your gravy.
- Keep in mind that the gravy thickens as it cools. If the gravy 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 add another ½ cup of milk.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Please let me know what you think about the recipe :)