This homemade biscuits and gravy recipe is the best breakfast comfort food! Soft, fluffy biscuits paired with a creamy sausage gravy are a match made in heaven and a classic you’ll make again and again!
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Best Biscuits and Sausage Gravy
Whenever we make homemade buttermilk biscuits, this sausage gravy is also a must. It’s so easy to whip up and tastes amazing on top of a warm, fresh biscuit.
These homemade biscuits and gravy became a fast favorite in my household. We like to make them on the weekends or when hosting a brunch at our place.
Why You’ll Love It
- Hearty and filling: There is nothing better than savory sausage gravy spooned over buttery golden brown biscuits.
- Simple to make: Only 3 ingredients and salt and pepper are needed.
- Less than 30 minutes: It’s quick and easy as this gravy is ready in only 25 minutes!
- Restaurant quality: No need to spend money out when you can make this a homemade sausage gravy recipe at home!
- Sausage: I find this recipe is best with ground breakfast sausage but you can use pork sausage or even other breakfast meats like bacon.
- All-purpose flour: This is used to help thicken the gravy.
- Milk: To add a creamy consistency. I like whole milk, but use what you have on hand.
- Salt and pepper: To taste.
- Butter: If there is not much grease add a couple tablespoons of butter to deepen the flavor.
- Spicy: If you like a little heat make the recipe with spicy sausage or add some red pepper flakes.
- Other sausage: Try turkey sausage to keep this dish lighter, mild sausage or even Italian sausage. The taste of the gravy will change depending on the sausage used.
- Add some dried herbs: Sage, rosemary or thyme would all be delicious.
- Milk: Whole milk will provide the best rich taste, although 2% or skim could be used.
How to Make Homemade Biscuits and Gravy
- Brown sausage. Cook the sausage in a large skillet over medium heat until brown, flipping halfway through. Transfer to a plate to let cool.
- Simmer gravy. Turn heat to medium low. Then make a roux by whisking in 3 Tablespoons of flour and a splash of milk with the sausage grease. Whisk in a little more milk until the sauce is smooth. Then whisk in the remaining milk. Bring to a light simmer until slightly thickened, about 5 minutes.
- Combine sausage and gravy. Add your reserved sausage into the gravy and stir to combine.Season to taste.
- Serve: Serve the warm gravy over hot biscuits and enjoy!
Tips and Tricks
- Don’t drain the grease: You want to use the grease when making the gravy. The flour and milk cook together with the grease to give it a stronger sausage flavor.
- Continue stirring: While the gravy simmers, continue to gently stir so the milk does not burn to the bottom of the pan.
- Gravy consistency: Adjust the 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 the biscuits while making gravy: Prepare the biscuit dough prior to making the gravy and place in the oven to bake.While the biscuits are baking, make the gravy and the two will be ready around the same time.
What to Serve with Biscuits and Gravy
Although biscuits and gravy can easily be eaten as the main course, you can serve them with other breakfast items too. If I’m hosting a big brunch, I like to serve them alongside a few of the below:
- Scrambled eggs
- Fresh fruit, such as my rainbow honey lime fruit salad
- Strawberry banana smoothie
- Bacon or meat of choice
- Breakfast skillet potatoes
- Hash browns
- Fresh orange juice or orange julius
While you can add additional flour for an even thicker gravy, I just like to simmer it a while longer. As the milk cooks down the gravy thickens.
Typically country gravy does not contain meat and has a base of butter rather than the grease from the sausage. Both are really tasty, although my family loves sausage with their gravy!
Yes! This can be a great time saver at breakfast or if making it for a holiday brunch! Refrigerate in an airtight container and then simply reheat the next morning on medium low heat. The gravy will have thickened, so you may need to add a splash of milk and stir it in well at first. Reheat until heated through.
Many historians trace this meal and its roots back to the Southern Appalachian region during the 1800s. Lumber was a popular trade at the time which is maybe why it’s also called sawmill gravy!
To store your gravy, ensure it has cooled completely then store it covered in the refrigerator for up to 4 days. Reheat on the stovetop until warmed through. You may need to add a splash of milk or water to thin it to desired consistency.
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Homemade Biscuits and Gravy
- 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
- In a large skillet, cook the sausage over medium heat, until browned and cooked through. Break up any big pieces. Transfer to a paper towel-lined plate.
- 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 milk until smooth. Bring to a simmer 5 minutes, or until slightly thickened.
- Stir sausage into the gravy. Season with salt and pepper. Serve hot over warm biscuits.
- 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. Once your gravy has finished simmering, you can adjust the consistency if needed. If it’s 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 the biscuits are baking, get started on the gravy.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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