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!
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Best Biscuits and Gravy Recipe
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!
Sausage Gravy Ingredients
- Sausage: I find this recipe is best with ground breakfast sausage or patties but you can use pork sausage. Spicy sausage will add some heat while turkey sausage will lighten the dish.
- All-purpose flour: This is used to help 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!
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.
- Add some dried herbs: Sage, rosemary or thyme would all be delicious.
How to Make Biscuits and Gravy
Cook sausage in a large skillet on stove over medium heat until brown. Transfer to a plate. Turn heat to medium low then make a roux by whisking in 3 Tablespoons of flour and a splash of milk with sausage grease. Whisk in a little more milk at a time until the sauce is smooth. Bring to a light simmer until thickened.
Add your reserved sausage into the gravy and stir to combine. Season to taste.
Serve the warm sausage gravy over hot biscuits and enjoy!
Tips and Variations
- Biscuit: Drop biscuits or even cheddar bay biscuits can made instead of classic buttermilk biscuits. You really can’t go wrong!
- Add some dried herbs: Sage, rosemary or thyme would all be delicious.
- 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.
- 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!
- 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
Other Southern recipes to try include crock pot Mississippi pot roast, banana pudding and gumbo.
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Biscuits and Gravy Recipe
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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.
Notes
- 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
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
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.
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!
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.
Categorized as: 30 Minute Meals, American, Breakfast, Kid-Friendly, Nut-Free, Savory Breakfast, Stovetop
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Omg, this is my absolute favorite recipe!! I have become known for making this for friends and family. Always a big hit!
scuits and gravy is one of my all time favorite brunch recipes and I cannot thank you enough for sharing this recipe! I think this recipe is super delicious!
Breakfast seriously does not get any better than this. So easy and my whole family goes nuts over it!
My family loved this recipe! Biscuits and gravy are pure comfort food… mmm!
So good! We love breakfast for dinner at my house. This is going to be a repeat dinner!
SO delicious and so easy to make! !
OH my goodness — so good! We love biscuits and gravy and it’s so easy to make at home! Best comfort food ever!
My family would go crazy for this! Can’t wait to try it.
Great short cut with the sausage patties! I need to try that!
What a great recipe I cant wait to try it!
Biscuits and gravy are the ultimate breakfast comfort food. I would eat this anytime of day.
I am totally craving this now! Such a great weekend breakfast for the family!
This looks so hearty and delicious! I have been meaning to make my own biscuits for awhile now!
These biscuits look so delicious!
My hubby would LOVE this! Yum!
Oh my gosh i cannot wait to try this!!
Hope you enjoy! :)