Go Back
–+ servings
White plate with a fluffy buttermilk biscuit topped with creamy sausage gravy.
4.83 from 28 votes

The Best Sausage Gravy Recipe with Biscuits

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. 
I have included instructions for easy homemade biscuits below. Feel free to to make homemade, or use your favorite store-bought variety.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
Calories: 548kcal
Chef: Jessica Randhawa

Ingredients

US Customary - Metric

For the Biscuits

For the Sausage Gravy

  • 1 pound ground breakfast sausage
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 cup whole milk
  • 1/2 tsp black pepper
  • 1/4 tsp 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.

Nutrition

Calories: 548kcal | Carbohydrates: 38g | Protein: 18g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 1241mg | Potassium: 328mg | Fiber: 1g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 3mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.