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A blue bowl with two biscuits topped with sausage gravy and two poached eggs.
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5 from 3 votes

Biscuits and Sausage Gravy

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!
Cook Time25 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American, Cajun, Southern
Keyword: biscuits and gravy, sausage gravy, southern biscuits and gravy, southern sausage gravy
Cooking Method: 30 Minute Meal, Stove
Servings: 6
Calories: 449kcal

Equipment

Ingredients

  • 1 pound breakfast sausage hot or mild
  • 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

If the gravy gets too thick too quickly, you can add another ½ cup of milk.
 
🔢 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. (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.
 
🥫 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.

Nutrition

Serving: 0.5cup | Calories: 449kcal | Carbohydrates: 22g | Protein: 20g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 889mg | Potassium: 407mg | Fiber: 1g | Sugar: 9g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 2mg