Sausage Gravy and Biscuits is the ultimate breakfast comfort food. Super easy to make, the best sausage gravy is thick and creamy and made with simple ingredients including breakfast sausage, flour, and milk.
The Best Biscuits & Gravy
Southern-style biscuits & gravy are a breakfast favorite in my house. Made with just 5 main ingredients, it’s impossible to resist the thick and creamy sausage-filled gravy and soft, buttery biscuits.
One of the easiest breakfasts 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 careful with the 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.
Ingredients
- breakfast sausage
- butter
- all-purpose flour
- whole milk
- black pepper
- ground cinnamon
- salt
I have made homemade sausage gravy countless times. Sometimes I add pork sausage, sometimes I add chicken sausage, and other times I add a mix of both.
For the most flavorful sausage gravy, however, I recommend using ground sausage that has been labeled “breakfast sausage”.
How to Make Homemade Biscuits
Made with a handful of simple ingredients (flour, baking soda, salt, butter, and milk), making homemade biscuits is pretty straightforward and easy.
Whipping up a batch of your own homemade biscuits, however, is completely optional. Feel free to use store-bought buttermilk biscuits for an even faster (and easier) breakfast or brunch.
To make homemade biscuits:
Sift the flour into a large bowl. Add the baking powder and salt, and whisk well to combine.
Use a pastry cutter or food processor and cut the cold butter into the flour. As it begins to crumble, add the milk. Stir or process until soft dough forms.
Turn out the 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 about 1/2-inch apart on a large baking sheet or in a cast-iron skillet. Bake at 450F for 12-15 minutes.
How to Make Sausage Gravy
Set a large skillet over medium-high heat.
- NOTE: If you are baking homemade biscuits, you can wait until they have finished baking and use the same skillet, or use a new pan and start cooking your gravy as the biscuits bake.
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, and set aside. Leave behind any drippings in the skillet.
Return your skillet to medium heat. Melt 3 tablespoons of butter and mix to combine with any sausage grease. Sprinkle with 3 tablespoons of all-purpose flour and whisk for approximately one minute to cook out the flour, creating your roux.
- The roux, a mixture of fat and flour, is what will thicken the gravy after the milk is added.
Slowly add in 1 cup of milk, whisking continuously. Continue to cook and whisk over medium heat until thickened.
Add the sausage back to your gravy along with the black pepper and cinnamon. Pour your warm gravy over buttery biscuits and garnish with fresh parsley or fresh thyme, if desired.
Chef’s Notes
- 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.
- Breakfast sausage can be quite salty, so wait to add any additional salt until the very end of cooking.
- On that same note, plain ground pork sausage is not the same as breakfast sausage. Breakfast sausage will give better flavor overall.
- Leftovers will last when stored in an airtight container in the refrigerator for up to 4 days.
More easy breakfast recipes you’ll love
How to Cook Bacon in the Oven; Easy Oven Baked Bacon
Creamy Baked Eggs with Spinach and Prosciutto
Autumn Granola Breakfast Cookies
Hash Browns Recipe (How to Make Crispy Hash Browns)
If you try making this Easy Sausage Gravy Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
REMEMBER TO SUBSCRIBE TO THE FORKED SPOON NEWSLETTER FOR FREE AND RECEIVE WEEKLY RECIPE NOTIFICATIONS DELIVERED STRAIGHT TO YOUR INBOX!
The Best Sausage Gravy Recipe with Biscuits
Ingredients
For the Biscuits
- 2 cups all-purpose flour - sifted
- 2 teaspoon baking soda
- ½ teaspoon salt
- 4 tablespoon cold butter - (cut into small pieces)
- ⅔ cup 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
- 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.
Video
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
My Mother always made gravy using the fat from the meat, flour, milk and water. It was always 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.