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Biscuits and Gravy Recipe

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.

This breakfast recipe and my breakfast biscuit casserole are weekend favorites and a break from our weekday breakfast sandwiches or oatmeal breakfast bars!

Biscuits and gravy on a plate with a fork.
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Easy Homemade Biscuits and Gravy

Whenever we make homemade buttermilk biscuits, this easy sausage gravy is also a must. It’s simple to whip up and tastes amazing on top of a warm, fresh biscuit.

This homemade biscuits and gravy recipe has become a fast favorite in my family. We like to make this hearty breakfast on the weekends or when hosting a brunch at our place.

Why You’ll Love It

  • Hearty and filling: There is nothing better than a savory homemade sausage gravy recipe spooned over buttery golden brown biscuits. It’s restaurant quality at home!
  • Simple to make: Sausage gravy is made with 3 ingredients plus salt and pepper and ready in 25 minutes!
Biscuits in a basket for biscuits and gravy recipe.

Recipe Ingredients

  • 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 sausage gravy.
  • Milk: To add a creamy consistency. I like whole milk, but use what you have on hand. 
  • Salt and pepper: For additional taste in this breakfast dish.
  • Homemade biscuit recipe: Buttery, flaky biscuits made from scratch make this the best comfort food but Bisquick or canned biscuits work, too!

Variations

  • Biscuit: Drop biscuits or even cheddar bay biscuits can made instead of classic buttermilk biscuits. You really can’t go wrong!
  • 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 pork breakfast 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 Biscuits and Gravy

Showing how to make biscuits and gravy.
  • Brown sausage. Cook the sausage in a large skillet on stove 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 gravy. Add your reserved sausage into the gravy and stir to combine. Season to taste. 
  • Serve: Serve the warm sausage gravy over hot biscuits and enjoy!

Expert 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.
  • 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 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.

What to Serve with Biscuits and Gravy

Although a biscuits and gravy recipe can easily be eaten as the main course, you can serve them with other breakfast items too, especially when hosting brunch!

FAQs

How do I make the sausage gravy thicker?

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.

Can I make sausage gravy ahead of time?

Yes! This can be a great time saver at breakfast or if making it for a holiday brunch to serve with breakfast burritos.

Refrigerate gravy 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. I always recommend making the biscuits fresh for best taste!

Are biscuits and gravy a southern dish?

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!

How to store?

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.

Biscuits and gravy on a plate with a fork.

Other hearty recipes that are staple Southern meals include crock pot Mississippi pot roast, banana pudding and gumbo.

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Biscuits and gravy on a plate.

Biscuits and Gravy Recipe

5 from 14 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6

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

    • 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. 

    Notes

    Homemade biscuits: Making your own is easy with this homemade biscuit recipe
    Tips and Tricks
    • 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

    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.

    Course: Breakfast
    Cuisine: American

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