Hot, buttery biscuits topped with 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 Biscuits and Gravy. Fluffy biscuits topped with thick, pepper, and rich sausage gravy. It is a hearty breakfast recipe that is so filling and delicious – it tastes just like home. Biscuits and Southern-style sausage gravy is a Southern staple, and it is one of my favorite things to make for a weekend brunch.
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. This homemade sausage gravy recipe will quickly become one of your favorites as well!
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.
Table of Contents
🥘 Ingredients Needed
- Breakfast Sausage – I like to use the Aldi brand breakfast sausage, but you can use any ground sausage that you enjoy. (Jimmy Dean is also a good option!)
- All-Purpose Flour – Flour is used to thicken the milk to make the gravy – it mixes with the sausage grease and makes the most delicious sauce. (Gluten-Free flour will work fine too!)
- Milk – I would recommend using whole milk or 2% milk, but skim milk will work; it just won’t be as rich. I use whole milk because I think it makes the gravy come out creamier.
- Seasonings – Seasoned Salt and Coarse Black Pepper are 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 use frozen biscuits to make the meal even easier to prepare. (Or you can use your favorite biscuit recipe.)
- 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 Large Skillet. I like to use a Cast-Iron Skillet.
- Baking Sheet (If you are making homemade biscuits)
- Measuring Cups and Spoons
🥣 How to Make Biscuits and Sausage Gravy
Made with only 6 ingredients, this simple sausage gravy is quick and easy to make! We love to serve this gravy on top of my drop biscuits or sour cream biscuits – but Flaky Layer Grands Biscuits or frozen flaky biscuits are a good choice if you are in a hurry!
- First, begin baking your biscuits. They will bake while you prepare the creamy gravy. I like to make easy biscuits when I’m making gravy, so drop biscuits or frozen biscuits are my go-to. (Remove the biscuits from the oven when they are golden brown.)
- 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 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.
- Sprinkle the sausage with the flour, making sure the sausage soaks it up, then stir it around and cook for another minute or two. (Picture 6 – 7)
- Next, pour in some of the milk, stirring it constantly. Stir until the flour is dissolved, then add the rest of the milk. Decrease the heat to medium-low heat, and continue to cook and stir the gravy for about 10 minutes or until it thickens. (Picture 8)
- Season the white sausage gravy with salt and pepper. (Picture 9) Continue cooking the gravy until it reaches your desired thickness. (Picture 10)
The gravy will be so good when it thickens!
Place one or two warm biscuits on a plate, split open if desired, then 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.
It’s the best comfort food – fancy enough for a special occasion like Christmas morning but easy enough to make for a regular weekend brunch.
🍱 Recipe Yield
If you use the exact ingredients in this recipe, you should yield about 6 servings, with everyone eating 1 ½ – 2 biscuits each. One biscuit halved with about ¼ cup of gravy 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
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, leftover 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.
🫙 How to Store Sausage Gravy
Store leftover gravy and biscuits separately. Once cooled, store gravy in an airtight container in the refrigerator. This gravy freezes really well if you want to make your gravy in advance or if you can’t finish it all.
Store leftover biscuits in an air-tight container or plastic bag at room temperature.
✏️ Helpful Tips
- Sprinkle flour onto the sausage a little at a time to avoid clumps. Start with 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 and doesn’t get lumpy. (I like to also add the milk a little at a time.)
- Stir your gravy continuously. If you don’t stir continuously, the gravy can stick to the bottom of the pan or start to burn.
- 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
🍓 What to Serve with Sausage Gravy
I like to serve this homemade sausage gravy on top of my homemade buttermilk biscuits, but any kind of biscuit works just fine. We also like to add poached eggs or baked 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, 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 buttermilk mashed potatoes!
More Breakfast Recipes
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Cheesy Hash Brown Breakfast Casserole
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
- 6-8 buttermilk biscuits
- 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
- Bake your favorite flaky biscuit recipe.
- 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
Cook Eggs
- If using poach or bake eggs.1 – 2 poached eggs
Notes
🔢 Recipe Yield
If you use the exact ingredients in this recipe, you should yield about 6 servings, with everyone eating 1 ½ – 2 biscuits each. One biscuit halved with about ¼ cup of gravy 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.) If you make my drop biscuit recipe, you can have breakfast on the table in less than an hour.🥫 How to Store Leftover Sausage Gravy
Store leftover gravy and biscuits separately. Once cooled, store gravy in an airtight container in the refrigerator. This gravy freezes really well if you want to make your gravy in advance or if you can’t finish it all. Store leftover biscuits in an air-tight container or plastic bag at room temperature.📋 Sausage Gravy Tips
- Sprinkle flour onto the sausage a little at a time to avoid clumps. Start with 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 and doesn’t get lumpy. (I like to also add the milk a little at a time.)
- Stir your gravy continuously. If you don’t stir continuously, the gravy can stick to the bottom of the pan or start to burn.
- 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.
