Homemade Biscuits and Sausage Gravy is the perfect breakfast comfort food! A simple gravy recipe with a few ingredients is smothered over buttery and flaky biscuits. This is a breakfast recipe you're going to be making again and again.
This post was originally posted on 4/11/2020 and updated on 7/6/2022.
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This meal is simple and comes together quick. I use my Easy Drop Biscuits recipe. They are buttery, flaky and so tender. They are perfect to smother gravy on.
Why We Love this Biscuits and Gravy Recipe:
- It's comforting and delicious.
- The sausage gravy is super easy with just a few ingredients.
- The drop biscuits are incredibly delicious and super simple to make.
- It's a crowd pleaser and a recipe that can be easily doubled.
- Make it once and enjoy the leftovers all week long!
Biscuits and Sausage Gravy Ingredients
- Ground Pork Sausage
- Unbleached All Purpose Flour
- Black Pepper
- Ground Pork Sausage: You can use any type of ground sausage you like as well as flavor. Maple or hot sausage is also delicious. We prefer pork sausage, but chicken and turkey are still good options.
- Milk: I typically use 2% cows milk. However, whole milk, skim milk or non-dairy milk that is unsweetened will work too.
- Biscuits: We always make homemade biscuits, but if your crunched for time you can use refrigerated biscuits or frozen biscuit dough. Follow the package directions if you go that route.
I have been making this same sausage gravy recipe for years! I first learned how to make this gravy when I was in middle school, when my sister and I would spend a lot of time at our Aunt Lois's house on the weekends.
How to Make Biscuits and Gravy
First, you need to make the biscuits! You can click here for the printable biscuit recipe or just keep reading! I'll go over the recipe again!
How to Make Easy Drop Biscuits
- First you will need: all purpose flour, baking powder, salt, cold butter and cold milk. Then heat oven to 400°F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the all purpose flour, baking powder and salt.
- Cut in the cubed cold butter with the pastry cutter. You can also use your hands. Cut the butter until the mixture resembles large course crumbs.
- Stir in the milk with a spatula until just incorporated. Then let the dough sit for a few minutes. This allows the baking powder to do some magic. It only needs to sit for about 2 minutes. You don't want to let it sit too long or the butter will get too warm and the biscuits will spread and become flat in the oven. You can also let it sit in the fridge for 2 minutes too.
- Using a large scoop (ice cream scoop size) or a large metal spoon, scoop the dough and place on prepared baking sheets leaving at least 2 inches in between each biscuit.
- Bake on center rack in oven for 15 minutes just until tops are starting to turn golden brown.
- While the biscuits are baking, make the gravy.
How to Make Old Fashioned Sausage Gravy
- In a large skillet with deep sides (cast iron works too!), cook and crumble the sausage over medium heat until it is cooked all the way through and broken down into small pieces.
- Do NOT drain the sausage grease.
- Add the flour and stir together and let cook for a minute.
- Slowly pour in milk while whisking it in at the same time. Keep whisking until all the lumps of flour are blended.
- Whisk in salt and black pepper.
- Simmer the gravy on medium heat for 2-3 minutes slowly stirring the whole time until thickened.
- Once thickened remove from heat.
- Taste. You might like a little more salt and pepper. If the gravy is to thick for your liking, you can always add a touch more milk to thin it out a bit. I would add it ¼ cup at a time.
- Smother your warm biscuits in sausage gravy and enjoy!
It really is an easy, comforting meal for breakfast! We have it often in our house and we love having it for dinner too.
Storing Biscuits and Country Sausage Gravy Recipe
Storing: Store the cooled gravy in an airtight container in the fridge for up to 4 days. The biscuits can be stored in an airtight container or zip top bag on the counter or in bread box. Depending on humidity, the biscuits should last 3-4 days.
Freezing: The gravy can be frozen in a freezer safe air tight container. Label, date and freeze for up to 4 months. The biscuits can also be frozen. Add them to freezer safe airtight container or zip top bag between layers of wax paper. Label, date and freeze. Biscuits will last at least 4 months in the freezer.
Thawing: Thaw the sausage gravy in the fridge overnight. Thaw the biscuits on the counter for a few hours or overnight.
Reheating: Reheat the gravy on the stove over low heat or in the microwave until warmed through. You may need to add just a touch of milk to loosen the gravy. To warm the biscuits, wrap them in aluminum foil and place in a 325°F oven for 10-15 minutes. You can also wrap them in a damp paper towel and warm in the microwave for 30 seconds.
Tips for the Best Biscuits and Gravy Recipe
- Use cold ingredients for the biscuits. It is the most important factor in getting flaky biscuits. If the butter and milk are warm, the biscuits will spread too much and become rubbery. Keep the butter and milk in the fridge until you are ready for it.
- Don't overwork the butter into the flour. You still want to see bits of butter. When the butter melts during baking it creates steam which is what makes the biscuits flaky.
- When adding milk to the biscuit dough don't over mix it. Stir it just until it is incorporated. You want the biscuits to be fluffy not dense.
- Make the biscuits first and while they are baking, make the sausage gravy.
- Be sure to cook the flour when added to the sausage. Raw flour will make the gravy have an off-putting taste.
- Don't walk away from the pan of gravy. It can boil and stick to the bottom of the pan quickly and nobody wants to eat scorched milk. Slowly stir the gravy the whole time until it thickens.
More Comforting Breakfast Recipes:
- Classic French Toast
- Crock Pot Breakfast Casserole
- Belgian Waffles
- Tator Tot Egg Bake
- Buttermilk Pancakes
- Strawberries and Cream Stuffed French Toast
- Best Ever Egg Bake
- Sausage Gravy Breakfast Enchiladas
Biscuits and Sausage Gravy
- 2 cups unbleached all purpose flour
- 1 Tablespoons baking powder
- ½ teaspoon salt
- ½ cup salted butter, cold and diced
- 1¼ cups milk, cold
- 1 pound ground pork sausage
- ½ cup unbleached all purpose flour
- 3 cups milk
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder and salt.
- Cut in cold diced butter, using a pastry blender or your hands until it looks like large course crumbs.
- Stir in cold milk just until incorporated. Let sit for no more than 2 minutes.
- Using a large scoop, scoop 12 biscuits onto prepared baking sheet 2 inches apart.
- Bake 15 minutes until tops are just starting to turn golden brown.
- In a large skillet with deep sides, brown and crumble sausage over medium heat until fully cooked.
- Do NOT drain grease.
- Sprinkle flour over sausage and stir to mix together, cooking for a minute.
- Slowly pour in milk while whisking at the same time. Whisk until the flour is completely blended.
- Whisk in salt and black pepper.
- Let simmer for 2-3 minutes while constantly stirring slowly, until thickened.
- Once thickened, remove from heat and ladle over warm biscuits.
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