Enjoy the classic and comforting flavors of biscuits and sausage gravy. Flaky, buttery biscuits smothered in a rich and creamy gravy made with hearty sausage, milk, and spices. Perfect for breakfast, brunch, or any time of the day.
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Biscuits and gravy are a classic breakfast dish in the South. They are very hearty and filling and will satisfy even the pickiest of eaters.
As soon as I shared my buttermilk biscuit recipe, I knew I had to get to work on a sausage gravy post. Biscuits and gravy are great as a stand-alone meal, but I usually serve it with breakfast fruit salad which balances out the richness of the meal.
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Ingredients and Substitutions
There are no surprises with this ingredient list. It's completely classic ingredients for a classic dish!
- Biscuits - All-purpose & cake flour, baking powder, salt, sugar, butter, and buttermilk. For more info on the ingredients, check out my post on homemade buttermilk biscuits. You can also use store-bought biscuits.
- Sausage - you can use any sausage you like. If you use a lean sausage, you will likely need to add a couple of tablespoons of oil or butter
- All-purpose flour
- Milk - unsweetened plain dairy-free milk alternatives will also work
- Salt and pepper
See the recipe card for quantities.
Instructions
Start out by preparing the biscuits. You can find detailed instructions, tips, and variations for these biscuits here so be sure to check that out. As soon as you put the biscuits in the oven, prepare the gravy.
Cook the sausage in a large skillet over medium-high heat. Break up the sausage as it cooks.
Reduce the heat to medium-low and add the flour. Stir it around until it is absorbed by the sausage.
Tip: If you use lean sausage (such as turkey sausage) you will need to add about 2 tablespoons of oil or butter.
Add the milk 1 cup at a time. Stir after each addition. Then continue cooking until the gravy has thickened to your liking.
Season the gravy with salt and pepper. Serve the gravy over top of warm biscuits and enjoy!
Tip: If your gravy gets too thick, simply add additional milk one-half cup at a time until it reaches a good consistency.
Biscuit and Gravy Variations
Here are some of my favorite ways to change up this recipe:
- Spicy - Make spicy breakfast sausage gravy by using chorizo or hot breakfast sausage.
- Biscuits and Gravy Casserole - Prepare the gravy and place it in a 9x13-inch casserole dish. Top it with uncooked, cut-out biscuits. Bake the dish at 425 degrees F for 15 minutes or until the biscuits are cooked through.
- Low-Carb Biscuits and Gravy - Make my low-carb biscuits and follow this recipe for low-carb sausage gravy.
How to Store Leftovers
Store leftover biscuits in a sealed container at room temperature or in the fridge for about 3 days. Store the gravy in the fridge for up to 5 days.
Both the biscuits and the gravy can be frozen. Check out my biscuit post for freezing and reheating options specific to the biscuits. The Gravy can be frozen in a tightly sealed, freezer-safe container for up to six months.
I suggest rewarming the biscuits in an oven. Wrap them in foil and bake at 350 degrees for 10 minutes. The gravy can be microwaved, but it's best to heat it in a skillet over medium-low heat. If time allows, thaw frozen gravy before you reheat it.
FAQs
Yes, you can. Check out this post for detailed instructions on making biscuits ahead of time.
Make sure to thoroughly stir the flour into the sausage and grease then when adding the milk, stir or whisk thoroughly to prevent any lumps from forming.
Sausage gravy is a type of country gravy made with sausage as the main flavoring ingredient. Country gravy is a general term used to describe a creamy, white gravy made from a roux and milk or cream.
Top tips:
- If you use lean sausage (such as turkey sausage) you will need to add about 2 tablespoons of oil or butter.
- If your gravy gets too thick in step 3, simply add additional milk one-half cup at a time until it reaches a good consistency.
📖 Recipe
Biscuits and Sausage Gravy
Equipment
- Cheese Grater
- Mixing Bowl
- Biscuit Cutter
- 2 Cast Iron Skillet
Ingredients
For the Biscuits:
- 1 ½ cups All-Purpose Flour
- ½ cup Cake Flour
- 2 tablespoon Baking Powder
- 1 teaspoon Sugar
- ¾ teaspoon Salt
- ½ cup Butter cold or frozen
- 1 cup Buttermilk very cold
- 3 tablespoon Butter melted. optional, for cooking the biscuits
For the Sausage Gravy:
- 1 lb Breakfast Sausage
- ¼ cup All-Purpose Flour
- 4 cups Milk
- 2 teaspoon Black Pepper
- ½ teaspoon Salt more or less to taste
Instructions
- Prepare the biscuits first. Preheat the oven to 425℉. In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, sugar, and salt.1 ½ cups All-Purpose Flour, ½ cup Cake Flour, 2 tablespoon Baking Powder, 1 teaspoon Sugar, ¾ teaspoon Salt
- Grate the butter into the flour mixture, gently stirring intermittently to prevent the butter from clumping together. Once all the butter is grated in, gently mix until all of the butter is coated in flour. This should only take a few seconds.½ cup Butter
- Pour half of the buttermilk in with the butter and flour. Use a rubber spatula to quickly work the liquid into the flour. Add more buttermilk as needed until you have a dough that stays together when pressed. Work as quickly as possible to keep the butter cold.1 cup Buttermilk
- Turn the dough out onto a well-floured surface. Using floured hands, press the dough straight down to flatten it to about 1 inch thick. Cut the dough into fourths and place the pieces into a stack. Smash the dough straight down again and repeat this process at least 3 times adding additional flour if the dough becomes too sticky.
- Press the dough to about ½ inch thickness. Use a biscuit cutter to cut out the biscuits. Ensure that you press straight down with the biscuit cutter, and don't twist it in the dough. Stack any remaining dough pieces up and re-flatten and cut them continuing this process until all of the dough is used up.
- If desired, pour 3 tablespoons of melted butter into a large cast iron skillet. Then evenly place the cut biscuits in the skillet. It's fine if they touch. Note: if you don't have a cast iron skillet or prefer not to use one, you can bake the biscuits on a lightly greased sheet pan.3 tablespoon Butter
- Bake the biscuits in the preheated oven for 15-17 minutes or until they are golden brown and cooked through.
For the Sausage Gravy:
- While the biscuits are in the oven, prepare the gravy. Start out by cooking the sausage in a large skillet over medium-high heat. Break the sausage up into small pieces as it cooks.1 lb Breakfast Sausage
- When the sausage is fully cooked, reduce the heat to medium-low and add the flour. Stir it in until it is all soaked up by the sausage. Continue cooking for 2-3 minutes.¼ cup All-Purpose Flour
- Add the milk, 1 cup at a time stirring after each addition. Once you have added all of the milk continue cooking, stirring constantly until the gravy has thickened to your liking. If it gets too thick, simply stir in additional milk.4 cups Milk
- Remove the gravy from the heat and stir in the salt and pepper. Taste and adjust the seasoning as needed. (since the salt content varies greatly between brands of sausage, you may need additional salt)2 teaspoon Black Pepper, ½ teaspoon Salt
- Serve the gravy over top of the biscuits and enjoy!
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
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