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This is my family’s favorite Biscuits and Gravy Recipe. It uses simple ingredients like flour, butter, milk and breakfast sausage, and results in the best Southern-style sausage gravy and tender homemade biscuits. It’s quick and easy to make, and ready in just 30 minutes!
There is no breakfast more hearty and satisfying than homemade sausage gravy and biscuits. It’s the sort of rustic, stick-to-your-ribs kind of comfort food that you can’t help but indulge in every so often. Traditionally served for breakfast at diners and country-style restaurants throughout the Southern United States, my family loves it so much that sometimes I even serve it for dinner.
This sausage gravy and biscuits recipe is super simple to make in about 30 minutes. You can make it with either homemade or store-bought biscuits, but I always encourage making them from scratch when you can. The biscuits are golden and tender, with a buttery flavor that perfectly complements the rich and savory gravy. You can even season the gravy with a pinch of ground cinnamon or cayenne for a little extra depth.
If you love this classic combination, be sure to also try my Biscuits and Gravy Casserole for an easy make-ahead version that’s perfect for weekends and holidays.
Table of Contents
What You’ll Need
This biscuits and gravy recipe keeps things simple with just a few pantry staples. Here’s what you’ll need to make it.
Ingredients for the Sausage Gravy
- Breakfast sausage: For the most flavorful sausage gravy, use ground sausage labeled “breakfast sausage.” This can be pork sausage, chicken sausage, or a mix of both. Popular brands like Jimmy Dean, Johnsonville, or Bob Evans are widely available. You can also try hot or sage varieties for extra flavor.
- Butter & flour: Together they make the roux, the base for thick, creamy gravy. Milk: Whole milk works best for richness, but you can add a splash of heavy cream for an even creamier finish.
- Black pepper & optional spices: Freshly cracked black pepper is essential. A pinch of cayenne or red pepper flakes can add a little kick.
Ingredients for the Biscuits
If you’re short on time, store-bought biscuits like Pillsbury Grands! Southern Homestyle or Mary B’s Frozen Buttermilk Biscuits are excellent options.
- All-purpose flour: The base for light, fluffy biscuits. Be sure to sift the flour for the best texture.
- Baking powder & salt: Baking powder helps the biscuits rise tall, while salt balances flavor.
- Cold butter: Cold butter is the secret to light, flaky biscuits. As the butter melts in the hot oven, it releases steam, creating tiny air pockets that give the biscuits their signature layers and tender texture. If the butter gets too warm before baking, it blends into the flour instead of staying in distinct pieces, and the biscuits turn out dense instead of fluffy.
- Cold Milk: Whole milk is the best option, but 2% will work. Cold milk helps prevent the butter from softening too quickly as you mix the dough.
Recommended Equipment
- Cast-iron skillet: Ideal for browning the sausage evenly and holding heat for a smooth, lump-free gravy.
- Pastry cutter or food processor: Makes cutting butter into flour quick and easy.
- Biscuit cutter or round cookie cutter: For evenly shaped biscuits (about 2 inches wide).
How to Make Homemade Sausage Gravy
Making creamy sausage gravy from scratch is simple and only requires a few pantry staples. Follow these step-by-step instructions with tips for the best results.
- Cook the Sausage: Add the raw breakfast sausage to a large skillet (cast iron works best). Break it apart with a wooden spoon as it cooks. Tip: Cook over medium heat so the sausage browns evenly without burning. The browned bits at the bottom of the pan will add extra flavor to the gravy.
- Brown the Sausage: Continue cooking until the sausage is fully browned and no pink remains. Remove the cooked sausage with a slotted spoon and set aside; leave behind the fat in the skillet.
- Start the Roux: Melt the butter and sprinkle with the all-purpose flour.
- Cook the Roux: Whisk the flour into the fat until smooth, cooking for 1 to 2 minutes. Stir constantly so the flour absorbs the fat and doesn’t clump. This helps eliminate the raw flour taste and creates the base for a thick, creamy gravy. Tip: Don’t cook the roux for too long; it should stay a pale golden color.
- Add the Milk: Gradually whisk in cold milk, a little at a time, until smooth. Keep whisking to prevent lumps. Add milk slowly you can always add more if you prefer a thinner gravy. Tip: Using cold milk helps the roux thicken evenly.
- Season and Add Sausage Back: Return the cooked sausage to the skillet and season with salt, black pepper, and a pinch of ground cinnamon or nutmeg (optional, for warmth). Tip: Taste as you season. Sausage can be very salty, so start light and adjust as needed.
- Simmer Until Thickened: Reduce heat and let the gravy simmer for a few minutes until thick and creamy. Stir often to keep it smooth. If the gravy gets too thick, whisk in a splash of milk until it reaches your desired consistency.
Serving Ideas
While the sausage gravy is the star of this dish, fluffy homemade biscuits truly take it to the next level. The recipe card below includes an easy recipe for regular biscuits made with flour, butter, and milk, or you can try my Homemade Buttermilk Biscuits for even more tender, flaky layers. Of course, store-bought biscuits work just as well when you need a shortcut.
For a complete breakfast spread, consider pairing your biscuits and gravy with:
- A fresh fruit salad for brightness and balance.
- Perfectly poached eggs for extra protein.
- Crispy oven-baked bacon.
- A light and savory crustless quiche.
Sausage gravy isn’t limited to biscuits! It’s also delicious spooned over crispy hash browns, air fryer breakfast potatoes, homemade French fries, fried onions and potatoes, or even creamy mashed potatoes.
Frequently Asked Questions
Yes! Sausage gravy can be made up to 2 days in advance. Store it in an airtight container in the refrigerator, then reheat gently on the stovetop over low heat, stirring in a splash of milk to loosen it up if it becomes too thick.
Country gravy is a creamy white gravy made with a simple roux of fat, flour, and milk, and sometimes seasoned with black pepper. Sausage gravy starts the same way but includes browned breakfast sausage, which gives it a richer flavor and heartier texture.
Storage and Reheating
- Storing: Keep leftover sausage gravy stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat on the stovetop over medium to medium-low heat. Thin the gravy with milk, about a quarter cup at a time, until desired consistency is reached.
- Freezing: Allow your sausage gravy to cool completely before transferring it to freezer-safe zip-lock bags or storage containers. Transfer to the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Favorite Breakfast Recipes
If you try making this Biscuits and Gravy Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Biscuits and Gravy Recipe
Ingredients
For the Biscuits
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon salt
- 8 tablespoon (1 stick) cold butter, (cut into small pieces)
- ¾ cup cold whole milk
For the Sausage Gravy
- 1 pound ground breakfast sausage
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 1 cup whole milk
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- salt, to taste
Instructions
For the Biscuits
- Preheat the oven to 450°F.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Cut the cold butter into the flour mixture using a pastry cutter or food processor until it resembles coarse crumbs.
- Stir in the milk just until a soft dough forms.
- Turn the dough out onto a lightly floured surface and knead gently for 1 minute.
- Roll to ½-inch thickness and cut into 2-inch rounds.
- Place the biscuits so that they are barely touching each other on a baking sheet lined with parchment paper or in a lightly buttered cast-iron skillet.
- Bake 12 to 15 minutes, or until golden brown. Makes about 12 biscuits.
For the Sausage Gravy
- In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles as it cooks. Transfer the sausage to a plate, leaving the drippings in the pan.
- Add the butter to the skillet. Once melted, whisk in the flour and cook for 1 minute to form a roux.
- Slowly whisk in the milk until smooth and thickened.
- Return the sausage to the skillet and season with black pepper, cinnamon, and salt to taste. Add more milk, ¼ cup at a time, if you prefer a thinner gravy.
- Serve the hot sausage gravy over fresh biscuits. Garnish with parsley or thyme, if desired.
Video
Notes
- Biscuits: The recipe card includes simple homemade biscuits made with flour, butter, and milk. You can substitute with my Buttermilk Biscuit Recipe for extra tang and flaky layers, or use high-quality store-bought biscuits like Pillsbury Grands! or Mary B’s.
- Sausage: For the most flavorful gravy, use ground breakfast sausage. Popular choices include Jimmy Dean, Johnsonville, or Bob Evans. Hot or sage sausage adds a deeper flavor.
- Butter & Milk: Keep both cold for the biscuits. This ensures flaky layers. For the gravy, whole milk makes it creamy, but you can stir in a splash of heavy cream for extra richness.
- Storage: Leftover sausage gravy can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop with a little milk to thin. Biscuits can be wrapped and frozen separately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In your recipe you say baking soda. In your instructions you say baking powder. I always use baking powder to make a self-rising flour mixture. But I also had a little baking soda that flavor.
So is there a mistype in the recipe or in the instructions?
It was in the recipe, thanks for catching it – its fixed ๐
This recipe turned out perfect!
If at all possible use winter wheat to make your biscuits otherwise you will be disappointed with the results. Google it if you are unfamiliar with good southern biscuits.
Use red pepper flakes and sage in the sausage. Never ever heard of using nutmeg.
Rest of the rest of the recipe is the same.