This Sausage Gravy and Biscuits recipe combines a creamy, savory sausage gravy with light, fluffy biscuits for a truly comforting meal. Perfect for breakfast, brunch, or an easy dinner, the rich gravy and tender biscuits make a crowd-pleasing dish.
Sausage and gravy with biscuits is a family favorite any time of day. The savory sausage studding the gravy and the warm, homemade biscuits create a hearty, comforting plate that’s easy to prepare and satisfying to eat.
Why You’ll Love This Sausage Gravy and Biscuits Recipe
- Versatile. Serve it hot for breakfast, brunch, or dinner—this dish works whenever you crave comfort food.
- Rich and creamy. The gravy has a smooth, velvety texture; substitute half-and-half for milk if you want an even richer finish.
- Hearty. Crumbled sausage adds savory depth and makes the meal filling when spooned over tender biscuits.
Ingredients You’ll Need
Gather basic pantry staples and a pound of breakfast sausage to make this classic Southern-style plate.
- Breakfast sausage: Use your favorite ground breakfast sausage, links removed from casings if needed.
- Salt and freshly ground black pepper.
- Red pepper flakes: Optional, for a touch of heat; adjust to taste.
- Italian seasoning: Or substitute equal parts dried basil and oregano.
- Butter: Unsalted preferred, but salted works.
- All-purpose flour: For the roux that thickens the gravy.
- Milk: Whole milk gives the creamiest result; 2% is fine, and half-and-half will make it richer.
- Fresh sage or thyme: For garnish.
- Biscuits: Homemade biscuits are ideal; store-bought biscuits work in a pinch.
How To Make Biscuits and Gravy
Follow these straightforward steps to create a flavorful sausage gravy and warm biscuits.
- Brown the sausage. Heat a skillet over medium heat and add the sausage, breaking it into bite-sized pieces. Season with salt, pepper, red pepper flakes, and Italian seasoning.
- Cook through. Continue cooking until the sausage is browned and cooked through, about 6–8 minutes.
- Make the roux. Push the sausage to one side, melt butter in the skillet, then sprinkle in flour and whisk. Cook until golden, about 1–2 minutes.
- Whisk in milk. Slowly add the milk while whisking to combine. Cook, stirring frequently, until the gravy thickens, about 3–5 minutes. Adjust the heat to prevent scorching.
- Finish and serve. When the gravy reaches the desired consistency, remove from heat and spoon over freshly baked biscuits. Garnish with fresh sage or thyme and a crack of black pepper.
Tips for Success
These simple tips help ensure a smooth, flavorful gravy and tender biscuits every time.
- Make biscuits ahead. Fresh is best, but biscuits can be baked earlier and reheated. Homemade biscuits also freeze well for future use.
- Stir and scrape. While thickening the gravy, stir and scrape the skillet often to prevent the roux and milk from sticking or burning.
- Vegetarian option. Swap in plant-based sausage for a vegetarian version that keeps the same comforting flavor and texture.
- Richer gravy. Use half-and-half instead of milk for a creamier sauce.
- Adjust heat. Increase or omit red pepper flakes to suit your spice preference.
Serving Suggestions
Sausage and gravy over biscuits is hearty on its own or pairs well with bright, crisp sides. Serve with a simple salad or steamed vegetables for a more balanced meal, or add a fresh fruit salad and a bold coffee for brunch.
Proper Storage
- Fridge: Store gravy in an airtight container in the refrigerator for up to 5 days. Keep biscuits separate at room temperature in an airtight container for up to 3 days.
- To reheat: Warm gravy gently on the stovetop over low heat, stirring often. Thin with a splash of milk if it becomes too thick.
More Comfort Food Recipes To Try
- Eggs in Purgatory
- Mac and Cheese Bites
- Eggs Benedict Casserole
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5 from 7 votes
Sausage Gravy and Biscuits
by Katerina | Easy Weeknight Recipes
This Sausage Gravy and Biscuits recipe features a creamy gravy packed with savory breakfast sausage and served over fluffy homemade biscuits.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Ingredients
For the Sausage gravy:
- 1 pound breakfast sausage
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- ½ teaspoon Italian seasoning
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- fresh sage or fresh thyme, for garnish
For the Biscuits:
- Homemade Biscuits
Instructions
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Heat a skillet over medium heat and add the breakfast sausage, breaking it apart with a spatula.
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Season the sausage with salt, black pepper, red pepper flakes, and Italian seasoning.
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Cook the sausage for 6 to 8 minutes or until it’s browned and cooked through, ensuring it’s crumbled into bite-sized pieces.
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Push the cooked sausage to one side of the skillet, creating space for the roux.
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Add unsalted butter to the empty side of the skillet and let it melt.
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Sprinkle all-purpose flour over the melted butter and whisk continuously to combine.
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Cook the roux for about 1-2 minutes until it turns golden brown, creating a rich base for the gravy.
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Gradually pour whole milk into the skillet, stirring constantly to incorporate it into the roux.
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Continue stirring the mixture until it thickens, usually about 3-5 minutes. Adjust the heat as needed to prevent burning.
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Once the gravy reaches the desired thickness, remove the skillet from heat.
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Serve the sausage gravy hot over freshly baked biscuits, allowing the flavors to meld together.
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Garnish with a sprinkle of freshly ground black pepper and fresh sage, if desired.
Notes
- Remove casings if your sausage comes in links.
- Use homemade or store-bought biscuits depending on time and preference.
- Store gravy in the refrigerator and keep biscuits separate until serving.
Nutrition
Calories: 339kcal | Carbohydrates: 8g | Protein: 15g | Fat: 27g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and preparation.
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