The best Biscuits and Gravy made with southern-style sausage gravy and pillowy soft homemade biscuits. It’s the perfect quick and easy breakfast comfort food – and one of my family’s all-time favorites.
The Best Sausage Gravy
Southern-style biscuits and gravy are a breakfast favorite in my house. Made with just five main ingredients, it’s impossible to resist the thick and creamy homemade sausage gravy and soft, flaky biscuits.
One of the easiest breakfast recipes you’ll ever make, this yummy sausage gravy takes just 20 minutes to make and pairs perfectly with a side of eggs and breakfast potatoes.
Season with a pinch of ground cinnamon or cayenne for a little extra depth, but be careful with added salt! Some brands or types of breakfast sausage can be quite salty, so hold off on adding any additional salt until the very end of cooking.
- Breakfast sausage
- All-purpose flour
- Whole milk
- Black pepper
- Ground cinnamon
Note: For the most flavorful sausage gravy use ground sausage labeled “breakfast sausage.” This can be pork sausage or chicken sausage – or a mix of each.
How to Make Biscuits and Gravy
Begin by making the biscuits (homemade or store-bought).
To make homemade biscuits, sift the flour into a large bowl, followed by the baking powder and salt. Use a pastry cutter or food processor and cut the cold butter into the flour mixture. As it begins to crumble, add the milk. Stir or process until a soft dough forms.
Turn out the biscuit dough onto a lightly floured surface and kneed quickly for just one minute. Roll out the dough until it is approximately 1/2 inch thick. Use a cookie or biscuit cutter to cut your dough into biscuits approximately 2 inches in diameter.
Place the biscuits about 1/2 an inch apart on a large baking sheet or in a cast-iron skillet. Bake in a preheated 450 degrees Fahrenheit oven until golden brown, approximately 12-15 minutes.
As the biscuits bake, prepare the sausage gravy.
Brown the breakfast sausage in a large skillet set over medium-high heat until it is no longer pink. Remove the cooked sausage to a clean plate, and set aside. Leave behind any drippings in the skillet.
Return the skillet to medium heat and melt three tablespoons of butter. Sprinkle with three tablespoons of all-purpose flour and whisk for approximately one minute to cook out the flour, creating a roux. The roux, a mixture of fat and flour, is what will thicken the gravy after the milk is added.
Slowly add one cup of milk, whisking continuously. Continue to cook and whisk over medium heat until thickened. Return the sausage back to the skillet and season with black pepper and cinnamon.
Pour your warm gravy over warm biscuits and garnish with fresh parsley or fresh thyme, if desired.
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.
What Goes with Biscuits and Gravy
Warm biscuits smothered in sausage gravy make for an incredibly hearty breakfast. When I’m just making this for my family, I’ll usually serve it with a side of fresh fruit. If I’m entertaining, I’ll include eggs, a fruit salad, and sauteed spinach.
More Breakfast Recipes You’ll Love
- How to Cook Bacon in the Oven
- Quiche Lorraine Recipe
- Creamy Baked Eggs with Spinach and Prosciutto
- Autumn Granola Breakfast Cookies
- Hash Browns Recipe (How to Make Crispy Hash Browns)
- Crustless Quiche
- Croissant Breakfast Sandwich
- Breakfast Casserole
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
For the Biscuits
For the Biscuits
- Sift the flour into a large bowl. Add the baking powder and salt, then whisk to combine.
- Using a pastry cutter or food processor, cut in the chunks of cold butter. As it begins to crumble, add the milk. Stir or process until soft dough forms.
- Turn out onto a lightly floured surface and kneed quickly for one minute. Roll out the dough until 1/2 inch thick and use a cookie or biscuit cutter to cut your biscuits approximately 2 inches in diameter.
- Place about an inch apart on a large baking sheet or in a cast-iron number 10 skillet. Bake at 450F for 12-15 minutes. Yields about 12 biscuits.
For the Sausage Gravy
- After biscuits have cooked, remove from skillet (if using) and allow to cool.
- Add the skillet to the stovetop set over medium heat. Add the sausage to the skillet and brown completely, breaking into smaller pieces as it cooks.
- Once cooked, remove the cooked sausage to a clean plate, leaving any drippings behind in the skillet.
- In the same skillet, melt 3 tablespoons of butter. Sprinkle with 3 tablespoons of all-purpose flour and whisk for approximately one minute to cook out the flour. Slowly add in 1 cup of milk. Whisk continuously, creating your roux.
- Add the sausage back to your gravy along with the black pepper and cinnamon. If you would like your gravy a bit thinner, add additional milk 1/4 cup at a time until you've reached the desired thickness.
- Pour your warm gravy over buttery biscuits and garnish with fresh parsley or fresh thyme, if desired.
- Keep leftovers stored in an airtight container in the refrigerator for up to 3 days.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)