Sausage Gravy and Biscuits

Why You’ll Love This Recipe

This recipe is pure comfort food. The combination of tender, buttery biscuits and thick, flavorful sausage gravy is irresistible. It’s easy to make with simple pantry ingredients, ready in about 30 minutes, and perfect for serving at breakfast or brunch. You can even make the components ahead of time for a quick and satisfying meal any day of the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the biscuits:

• All-purpose flour
• Baking powder
• Salt
• Butter (cold and cubed)
• Milk or buttermilk

For the sausage gravy:

• Breakfast sausage (mild or spicy)
• All-purpose flour
• Whole milk
• Salt and pepper
• Butter (optional, for extra richness)

Directions

1. Make the biscuits:
   • Preheat the oven to 425°F (220°C).
   • In a large bowl, mix flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
   • Stir in milk or buttermilk just until combined.
   • Turn the dough onto a floured surface, gently knead, and roll out to about ¾-inch thick. Cut into rounds and place on a baking sheet.
   • Bake for 12–15 minutes, until golden brown.
2. Prepare the sausage gravy:
   • In a large skillet over medium heat, cook the sausage until browned and crumbly. Do not drain all the fat — leave about 2 tablespoons in the pan.
   • Sprinkle flour over the sausage and stir well to coat evenly. Cook for 1–2 minutes to remove the raw flour taste.
   • Gradually whisk in the milk, stirring constantly until smooth.
   • Continue to cook until the gravy thickens, about 5–7 minutes. Season with salt and plenty of black pepper.
   • Stir in a small pat of butter for extra richness if desired.
3. Serve:
   • Split the warm biscuits in half and ladle the sausage gravy generously over the top. Serve immediately.

Servings and timing

This recipe makes about 6 servings. Preparation takes around 15 minutes, and cooking takes another 15 minutes. The total time is approximately 30 minutes.

Variations

• Spicy Gravy: Use hot sausage or add a pinch of cayenne pepper or crushed red pepper flakes.
• Cheesy Version: Stir in shredded cheddar cheese to the gravy for a creamy, cheesy twist.
• Herbed Biscuits: Add chopped fresh herbs like chives or parsley to the biscuit dough.
• Turkey or Chicken Sausage: Substitute with lighter sausage for a leaner version.
• Vegetarian Option: Use plant-based sausage and non-dairy milk for a meat-free alternative.

Storage/Reheating

Store leftover sausage gravy in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen if it thickens too much. Biscuits can be stored at room temperature for 2 days or refrigerated for up to 5 days. To freeze, wrap tightly and freeze both biscuits and gravy separately for up to 2 months.

FAQs

1. Can I use store-bought biscuits?

Yes, refrigerated or frozen biscuits work great if you’re short on time.

2. How do I make the gravy thicker?

Add an extra tablespoon of flour or cook a few minutes longer until it reaches your desired consistency.

3. What type of sausage is best?

Pork breakfast sausage, either mild or spicy, gives the best flavor.

4. Can I make sausage gravy ahead of time?

Yes, it reheats well. Just add a bit of milk and reheat gently on the stove.

5. What kind of milk should I use?

Whole milk makes the creamiest gravy, but any milk will work.

6. Can I freeze sausage gravy?

Yes, freeze in airtight containers for up to 2 months. Thaw overnight and reheat with a splash of milk.

7. Why did my gravy turn out lumpy?

Whisk continuously while adding the milk to prevent lumps from forming.

8. What can I serve with biscuits and gravy?

Fresh fruit, scrambled eggs, or hash browns make perfect sides.

9. Can I make the biscuits gluten-free?

Yes, use a gluten-free flour blend and check that your sausage and other ingredients are gluten-free.

10. How do I reheat leftovers?

Warm the gravy on the stovetop and the biscuits in the oven or toaster for the best texture.

Conclusion

Sausage Gravy and Biscuits is the definition of comfort food — rich, hearty, and full of flavor. Whether you’re serving it for a cozy weekend breakfast or a big family brunch, this dish is always a crowd-pleaser. With its creamy gravy, flaky biscuits, and simple preparation, it’s a Southern staple that never goes out of style.

Sausage Gravy and Biscuits

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A classic Southern comfort breakfast featuring flaky homemade biscuits smothered in rich, creamy sausage gravy. Simple to make and full of hearty flavor, this dish is perfect for cozy mornings or weekend brunch.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Breakfast
• Method: Stovetop and Baked
• Cuisine: Southern American
• Diet: Halal

Ingredients

• For the biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 3/4 cup milk or buttermilk
• For the sausage gravy:
• 1 pound breakfast sausage (mild or spicy)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• Salt and black pepper to taste
• 1 tablespoon butter (optional, for extra richness)

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Instructions

1. Make the biscuits: Preheat oven to 425°F (220°C). In a large bowl, mix flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Turn onto a floured surface, gently knead, roll to ¾-inch thickness, and cut into rounds. Place on a baking sheet and bake 12–15 minutes until golden brown.
2. Prepare the sausage gravy: In a large skillet over medium heat, cook sausage until browned and crumbly, leaving about 2 tablespoons of fat. Sprinkle flour over sausage and stir to coat. Cook 1–2 minutes. Gradually whisk in milk, stirring constantly until smooth. Simmer 5–7 minutes until thickened. Season with salt and plenty of black pepper. Stir in butter if desired.
3. Serve: Split warm biscuits in half and ladle sausage gravy over the top. Serve immediately.

Notes

• Use cold butter for flakier biscuits.
• Cook the sausage thoroughly before adding flour to avoid a greasy gravy.
• For thicker gravy, cook longer or add more flour.
• Whole milk gives the creamiest texture, but any milk can be used.
• Gravy thickens as it cools — reheat with a splash of milk if needed.

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 5g
• Sodium: 960mg
• Fat: 36g
• Saturated Fat: 19g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 17g
• Cholesterol: 110mg