Biscuits and gravy is a beloved, classic breakfast that is also one of my favorite comfort foods. It’s hard to beat a combination of flaky biscuits covered in the best sausage gravy that’s creamy, rich, and so flavorful! I like whipping up a batch of my homemade buttermilk biscuit recipe, but you can use store-bought biscuits to save time when making this hearty breakfast recipe.
You can jazz up homemade sausage gravy and biscuits so easily. Use a flavored or herbed sausage to give the gravy a different twist or swap the milk for half and half for a gravy that’s a little more indulgent. For more easy breakfast recipes, try my breakfast casserole, sourdough pancakes, or chicken and waffles.
Ingredients
Biscuits — bake store-bought biscuits or whip up my homemade buttermilk biscuits recipe for the best biscuits for this dish. For a twist, you can even serve the sausage gravy over sweet potato biscuits or cheddar biscuits!
Sausage — I tend to go for breakfast sausage when making Southern-style biscuits and gravy, but use your favorite kind! Pork, chicken, or turkey sausage al work great.
Flour — all-purpose flour acts as a thickener, so the sausage gravy recipe has the right consistency.
Milk — whole milk becomes thick and creamy when mixed with flour. Whole milk is the best option (versus skim or low-fat milk), so the gravy is rich enough.
Seasonings — keep it simple with ground black pepper, salt to taste, and optional red pepper flakes if you like a touch of heat.
How To Make Biscuits and Gravy
1. Grab a large skillet and place it over medium-high heat. Add the breakfast sausage and break it up into pieces with a wooden spoon. Cook the sausage through.
2. Reduce the heat to medium-low and sprinkle the all-purpose flour all over the sausage. Stir and cook for 1 minute, until the flour is absorbed.
3. While stirring constantly, gradually pour in the whole milk.
4. Cook over medium-high heat, stirring frequently, until the gravy thickens and comes to a simmer. Reduce the heat to medium-low again and cook for 5 to 7 minutes or until it reaches a good consistency for you. Stir frequently during this time.
5. Season the sausage gravy with black pepper, red pepper flakes, if using, and salt.
6. Immediately spoon it over flaky homemade biscuits and enjoy.
How To Serve Biscuits And Gravy
Biscuits and homemade gravy are so satisfying and filling that I tend not to need much more to accompany them! Simply split a warm, flaky buttermilk biscuit in half and spoon a generous helping of sausage gravy on top!
But if you’re looking for a few sides that taste fantastic with biscuits and gravy, here are a few options:
- Air fryer hash browns
- Candied bacon
- Scramble, fried or poached eggs
- Fresh fruit
Tips For A Creamy Sausage Gravy
- Slowly add in the milk. This will give the milk time to thicken gradually without lumps.
- Try warming the milk or bring it to room temperature first for a smooth gravy. Cold milk can sometimes cause the hot gravy to seize and form lumps.
- Cook the gravy thoroughly to thicken it properly. Make sure the gravy bubbles so you know it is reaching a hot enough temperature to properly cook the flour and cause it to thicken. Cook it, stirring frequently, until it reaches your desired consistency.
- Use half-and-half instead of milk. This makes sausage gravy ultra-rich and creamy.
Can I Substitute The Sausage In The Gravy?
- Use different a sausage: You can use basically any sausage you like, for example, Mexican chorizo, chicken sausage, or turkey sausage work just as well as pork sausage. If using a leaner sausage, you may need to add a little bit of oil to the skillet when browning it.
- Get creative with flavored sausage: Use a sage or maple sausage to add a twist. You can also choose a sausage with a bit of heat.
- Use different meat: Not a sausage fan? Swap it for something else like chopped bacon or diced ham.
- Make a veggie sausage gravy. If you would prefer biscuits and gravy without meat, use a vegetarian sausage or vegan sausage crumbles. Cook it according to the package instructions, and then combine the flour with the cooked sausage in the skillet to start the gravy.
Make Ahead And Storage Tips
- Make ahead: You can make the sausage gravy a day in advance and store it in the refrigerator until you’re ready to use it. Add a dash of milk while reheating. The biscuits are best baked fresh.
- Storage: If you have leftover gravy, allow it to cool completely and transfer it to an airtight container. It will keep in the fridge for up to 3 days. Reheat it on the stove in a skillet or saucepan with a splash of milk until warmed through. Leftover biscuits can be kept at room temperature in an airtight container for up to 3 days.
- To freeze: Sausage gravy and biscuits freeze well in separate freezer-safe containers for about 3 months. Thaw them overnight in the refrigerator before reheating.
Pro Tips For Making This Recipe
- If you prefer a thinner gravy, add additional milk after it has thickened in step 3.
- Add herbs: After adding the milk, add up to 1 to 2 teaspoons of freshly chopped herbs or ½ teaspoon of dried herbs, such as thyme, chives, rosemary, or sage.
- Control the saltiness: The sodium level of breakfast sausages can vary greatly. Wait until the gravy is finished cooking before seasoning with salt to taste. You can also add more black pepper if you like!
- Serve immediately: Gravy starts to thicken pretty quickly as it sits, so it is best served nice and warm over warm biscuits.
Frequently Asked Questions
Yes, to save time on busy mornings, you can make the gravy a night ahead. Once it cools completely, transfer it to an airtight container and refrigerate. Reheat over low to medium-low heat in a skillet with a little milk to thin it back out. Stir a few times to keep the gravy smooth and creamy.
Yes, you can make vegetarian gravy quite easily by making country gravy (also called white gravy), which is very similar to sausage gravy but doesn’t contain meat. Essentially, you omit the sausage completely and instead use 3 to 4 tablespoons of butter in place of the fat rendered from the sausage. Melt the butter and cook it briefly with the flour and seasonings to make a roux. Then slowly add 3 to 4 cups of milk, stirring constantly, until you have a smooth, creamy gravy.
If your gravy is not as thick as you want, continue cooking it a little longer while stirring. This will thicken it right up. If it is still not thick enough, you can add a cornstarch slurry (made by combining an equal part of cornstarch and cool water). Add the slurry, a small amount at a time, to the sauce and give it a moment to bubble and thicken up before adding more.
If you love this recipe try these out!
If you’ve tried this biscuits and gravy recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Biscuits and Gravy Recipe
Video
Equipment
- Large heavy bottomed or cast-iron skillet
Ingredients
- 8 buttermilk biscuits
- 1 pound breakfast sausage (454g)
- ¼ cup all-purpose flour (30g)
- 3 cups whole milk (720ml)
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes optional
- Salt to taste
Instructions
- Heat a large skillet over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon. Cook for about 5 minutes, stirring frequently to scrape any brown bits from the bottom of the skillet, until the sausage is cooked through.
- Reduce the heat to medium-low and sprinkle the flour all over the sausage. Stir to combine and cook for 1 minute, until the flour is fully absorbed.
- While stirring constantly, gradually pour in the milk. Cook over medium-high heat, stirring frequently, until the gravy thickens and comes to a simmer. Reduce the heat to medium-low and cook for 5 to 7 minutes, stirring frequently, or until your desired consistency is reached.
- Season the gravy with the pepper, red pepper flakes, if using, and salt to taste.
- Serve immediately over buttermilk biscuits.
Notes
- If you prefer a thinner gravy, add additional milk after it has thickened in step 3.
- Add herbs: After adding the milk, add up to 1 to 2 teaspoons of freshly chopped herbs or ½ teaspoon of dried herbs, such as thyme, chives, rosemary, or sage.
- Control the saltiness: The sodium level of breakfast sausages can vary greatly. Wait until the gravy is finished cooking before seasoning with salt to taste. You can also add more black pepper if you like!
- Serve immediately: Gravy starts to thicken pretty quickly as it sits, so it is best served nice and warm over warm biscuits.
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