This homemade biscuits and gravy recipe is a Southern breakfast classic that pairs soft, fluffy biscuits with a creamy sausage gravy. It’s hearty, comforting and a family favorite.

Homemade biscuits and gravy on a plate with a fork.

This post may contain affiliate links. Read disclosure policy.

Homemade Biscuits and Gravy Recipe

This homemade biscuits and gravy recipe has become a fast favorite in my family. The easy sausage gravy is simple to whip up with only 3 ingredients plus salt and pepper and tastes amazing on top of a warm homemade buttermilk biscuit.

We love to make this hearty breakfast or my breakfast biscuit casserole for brunch on the weekend. It’s restaurant quality and ready in only 25 minutes right at home!

Sausage Gravy Ingredients

Sausage, milk, flour, salt and pepper on the counter.
  • Sausage: I find this recipe is best with ground breakfast sausage or patties but you can use pork breakfast sausage.
  • All-purpose flour: This is used to create a roux to thicken the sausage gravy.
  • Milk: To add a creamy consistency. I like whole milk, but skim or 2% could be used.  
  • Salt and pepper: For additional taste in this breakfast dish.
  • Biscuits: Buttery, flaky biscuits made from scratch make this the best comfort food but Bisquick or canned biscuits work, too!

How to Make Biscuits and Gravy

Cook sausage, transfer to a plate. In the same skillet whisk 3 Tablespoons of flour and a splash of milk with the sausage grease. Whisk in a little more milk at a time until the sauce is smooth. Bring to a light simmer until thickened.

Making a roux for biscuits and gravy.

Add your reserved sausage into the gravy and stir to combine. Season to taste. 

Adding sausage to gravy.

Spoon the savory homemade sausage gravy recipe over buttery golden brown biscuits and enjoy!

Sausage gravy in a skillet.

Recipe Tips

  • Don’t drain the grease: You want to use grease fat when making sausage gravy. This is different than country gravy that uses butter to make the roux. Feel free to add butter, though, if you do not have much grease.
  • Continue stirring: While the gravy simmers, continue to gently stir so the milk does not burn to the bottom of the pan.
  • How to make gravy thicker: Adjust consistency if needed. If it’s too thin, whisk in 1 additional Tablespoon of flour. If it’s too thick, add another Tablespoon or two of milk.
  • Bake biscuits while making gravy: Prepare biscuit dough prior, even the night before. Day off, use a pastry cutter to cut biscuits out on a floured surface then while biscuits bake, make sausage gravy to have both ready around the same time.
A plate with a biscuit split in half topped with homemade gravy.

Other popular breakfast recipes to try include huevos rancheros, breakfast burritos and homemade egg McMuffin!

More Delicious Breakfast Recipes

See all
See all
Homemade biscuits and gravy on a plate with a fork.

Biscuits and Gravy Recipe

5 from 31 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
This homemade biscuits and gravy recipe is a Southern breakfast classic that pairs soft, fluffy biscuits with a creamy sausage gravy. It's hearty, comforting and a family favorite.
Print Pin This! Rate

Video

Ingredients 

  • 12 ounces breakfast sausage , or ground pork (I use Jimmy Dean)
  • 3-4 Tablespoons all-purpose flour , as needed
  • butter , optional
  • 2 cups milk
  • Kosher salt
  • Ground black pepper

For serving: Warm biscuits

Instructions

  • Cook sausage. In a large skillet, cook 12 ounces breakfast sausage over medium heat, until browned and cooked through. Break up any big pieces. Transfer to a paper towel-lined plate. 
  • Make roux. Reduce heat to medium low. Add in 1-2 Tablespoons of butter in with about a Tablespoon of grease if desired. Then whisk in 3-4 Tablespoons flour with a splash of milk. Continue whisking in the remaining 2 cups of milk until smooth. Bring to a simmer 5 minutes, or until slightly thickened.
  • Combine and serve. Stir sausage into the gravy. Season with salt and pepper. Serve hot over warm biscuits. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

I used this easy homemade biscuit recipe. 
Tips:
  • Don’t drain the grease. No drain all the grease after cooking the sausage! You want to use some of it when making the gravy. 
  • Gravy consistency. If your gravy is too thin, whisk in 1 additional Tablespoon of flour. If it’s too thick, add 1-2 Tablespoons milk.
  • Bake the biscuits while making gravy. Prepare the biscuit dough prior to making the gravy. Then place in oven and bake as directed while you make the gravy.

Nutrition

Calories: 235kcal, Carbohydrates: 7g, Protein: 12g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 51mg, Sodium: 392mg, Potassium: 267mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 174IU, Vitamin C: 0.4mg, Calcium: 106mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Biscuits: Drop biscuits or even cheddar bay biscuits can made instead of classic buttermilk biscuits. You really can’t go wrong!
  • Sausage type: Spicy sausage will add some heat while turkey sausage will lighten the dish.
  • Butter: If there is not much grease add a couple tablespoons of butter to deepen the flavor.
  • Add some dried herbs: Sage, rosemary or thyme would all be delicious. 

FAQs

What to serve with homemade biscuits and gravy?

Biscuits and gravy can easily be eaten as a main dish, but if you want to round out your meal, try serving it with sides like scrambled eggs and fresh fruit, bacon or your favorite breakfast meat, skillet potatoes, or crispy homemade hash browns.

Can I make biscuits and gravy ahead of time?

Yes! The sausage gravy can be made in advance and stored in an airtight container in the refrigerator. Reheat it the next morning on medium-low heat with a splash of milk to bring it back to a creamy consistency. For the best flavor, bake the biscuits fresh.

How do I store leftovers?

Let the gravy cool completely, then cover and refrigerate for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of milk or water if needed to thin it out.