Biscuits and Sausage Gravy
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Biscuit and Sausage Gravy – hello, quintessential comfort food!
I am excited to show you how easy it is to make this rich, creamy sausage gravy with my homemade flaky buttermilk biscuits right in the comfort of your own home.
It’s a cost-effective, filling, and nourishing meal that screams nostalgia for many of us!
Once you’ve mastered the art of making homemade biscuits (which is so simple by the way), you’ll have to try these 1-Hour Dinner Rolls or these highly requested Chocolate Chip Scones. And if you’re in the mood for more savory breakfast and brunch options, try my Slow Cooker Breakfast Casserole, Quinoa Egg Muffins, Carne Asada Breakfast Burritos, or this Spinach Quiche!
Table Talk with Tawnie
A classic breakfast staple that can be ready in 25 minutes or less (prep those biscuits the day ahead!) and full of authentic flavor. One of my favorite tips to suggest, if you’ve never tried it, is to drizzle a little honey or maple syrup on your biscuits and gravy before you dive in. This can help balance out the richness from the gravy and it’s just so delicious!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Biscuits: my homemade biscuits are so much easier than you think and much tastier than store-bought. However, the canned biscuits work in a pinch!
- Breakfast sausage: it has that classic breakfast-y flavor with a slightly sweet, mildly spiced flavor.
- Half & Half: use half and half for a rich gravy; whole milk works great, too, and creates a creamy gravy!
- Flour: Acts as a thickening agent; cook it slightly to remove the raw taste.
- Salt and pepper: Essential seasonings; freshly ground pepper adds depth.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Brown the sausage
Cook the sausage until browned and fully cooked, breaking it up with a spoon as it cooks. Do not drain the fat.
Add the flour
Sprinkle the flour over the sausage. Stir continuously for about 1 minute to cook out the raw flour taste.
Gradually add in the half & half
Gradually pour in the half & half/milk, stirring constantly to prevent lumps. Continue cooking until the gravy thickens to your desired consistency.
Taste and adjust, then serve!
Add salt, black pepper, and any other spices or herbs. Taste and adjust seasoning as needed. Spoon the sausage gravy over warm biscuits and enjoy immediately
What is your favorite frying pan?
Frying pan
Caraway has been my latest obsession. It’s high-quality, easy to clean, durable, and most importantly nonstick! It’s beautiful, has deep sides, and is also great for making eggs! I can’t recommend it enough.
Success Tips
- Be sure to serve the gravy warm. As it sits, it thickens up quite a bit. If serving for brunch, you can keep it over low heat, adding more milk or half & half to thin out as needed.
- There is no need to drain the excess fat from the sausage. Keep it in the gravy for flavor!
- Be sure to slowly pour in the milk/half and half, this gives it time to thicken and heat up.
- The gravy may seem thin when you first add in the milk/half & half. As it cooks, it begins to thicken, thanks to the flour. Be sure to cook until desired consistency is reached, adding more liquid, but do not any more flour.
Make Ahead & Storage
- Make ahead: You can make the biscuits and the sausage gravy the day before! Make the gravy according to the directions below, cool, and store it in an air-tight container in the fridge. In the morning, it will be thick, but it’s OK. Just add to a pan on the stove and cook until heated through, adding a splash of milk or half and half to thin it out as needed.
- Storage: Any leftover gravy can be refrigerated in an airtight container for up to 5 days. Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days. Warm in a low oven or toast in a toaster oven. Refrigerating the biscuits tends to make them dry, but you can refrigerate them for up to a week.
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Biscuits and Sausage Gravy
Ingredients
- 1 batch Flaky Buttermilk Biscuits
Sausage Gravy
- 16 oz. ground pork breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 – 3 cups half and half or whole milk
- salt and freshly ground black pepper to taste (start with 1/2 tsp. and adjust from there)
- Optional ingredients: red pepper chili flakes, hot sauce, pinch of cayenne, fresh or dried herbs such as thyme, rosemary, sage, or chives.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the biscuits first. You can prepare the sausage gravy while the biscuits are baking in the oven.1 batch Flaky Buttermilk Biscuits
- Heat a large skillet over medium heat and add the sausage to the pan. Break the sausage up using a wooden spoon and cook until the sausage is cooked through. Stir frequently so no pieces stick to the bottom of the pan, this should take ~5-7 minutes.16 oz. ground pork breakfast sausage
- Sprinkle the flour over the cooked sausage and stir to incorporate for 1-2 minutes so the flour is absorbed into the sausage.1/4 cup all-purpose flour
- Slowly and gradually pour in the half and half/milk over medium-high heat, stirring frequently. Continue adding in the milk and allow the gravy to thicken. This can take about 8-10 minutes, so just stir frequently until your desired consistency is reached.2 1/2 – 3 cups half and half or whole milk
- Season to taste with salt and pepper, and feel free to add in any herbs or chili flakes.salt and freshly ground black pepper to taste, Optional ingredients: red pepper chili flakes, hot sauce, pinch of cayenne, fresh or dried herbs such as thyme, rosemary, sage, or chives.
- Serve over the warm biscuits and enjoy!
Video
Notes
- Make ahead: You can make the biscuits and the sausage gravy the day before! Make the gravy according to the directions below, cool, and store it in an air-tight container in the fridge. In the morning, it will be thick, but it’s OK. Just add to a pan on the stove and cook until heated through, adding a splash of milk or half and half to thin it out as needed.
- Storage: Any leftover gravy can be refrigerated in an airtight container for up to 5 days. Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days. Warm in a low oven or toast in a toaster oven. Refrigerating the biscuits tends to make them dry, but you can refrigerate them for up to a week.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Sierra Ashleigh Photography.
