Biscuits and Sausage Gravy
Treat yourself to a classic southern breakfast with our easy recipe for biscuits and sausage gravy.
For the ultimate hearty and comforting breakfast recipe, you need to learn how to make southern biscuits and gravy. The dish is made-from-scratch comfort food at its finest. Where I grew up, homemade southern breakfasts are a way of life. For every sleepover, visitor and special occasion, my mom would prepare a hearty buffet full of fresh biscuits, waffles, frittatas, quiche, fruit and other farmhouse-inspired breakfast recipes.
Biscuits and sausage gravy holds a special place in many Southerners’ hearts. Luckily for us all, it’s also a dish that comes together quickly and easily. In just one pan, you cook the sausage, make a roux and create a thick gravy. Then you feast. And whether you make them from scratch or buy them from the store, make sure those biscuits are ready to go before the gravy is done.
Biscuits and Sausage Gravy Ingredients
- Pork sausage: Find a tube of ground, savory pork sausage at the store. You can really use any ground meat here, but pork has the richest taste and most tender texture of them all. It’s very reminiscent of breakfast time.
- Butter: Butter is the base of every roux. You’ll need 2 tablespoons to get it started. No need for any fancy type of butter here—whatever you have in the fridge works perfectly.
- All-purpose flour: All-purpose flour thickens the roux, which then thickens the sausage gravy. If you prefer a thinner sausage gravy, use 2 tablespoons of all-purpose flour. For a thicker gravy, use 3 tablespoons.
- Whole milk: We use whole milk to thin out the roux. You can use 2%, skim or a nondairy milk alternative in its place, but know the sausage gravy will be thinner. I don’t recommend heavy cream, which will make the sausage gravy too thick and rich.
- Biscuits: Use your favorite biscuits here! You can’t beat from-scratch buttermilk biscuits, but some of the best store-bought biscuits taste just as good as homemade.
Directions
Step 1: Brown the meat
In a small skillet, cook the sausage over medium heat until it’s no longer pink, three to five minutes, breaking it up into crumbles. Drain and discard the fat.
Step 2: Make a roux
Add the butter to the skillet and heat it until it’s melted. Add the all-purpose flour, salt and pepper, then cook, stirring, until they’re incorporated. Gradually add the milk, stirring constantly. Bring the mixture to a boil, then cook and stir until the mixture is thickened, about two minutes.
Editor’s Tip: To make dairy-free biscuits and sausage gravy, simply use nondairy butter and nondairy milk. Don’t forget to use dairy-free biscuits as well.
Step 3: Serve the gravy over warm biscuits
Once the gravy thickens to your desired consistency, serve it immediately over warm biscuits.
How to Serve Biscuits and Sausage Gravy
To serve biscuits and sausage gravy, open a biscuit and place it on a plate, then ladle sausage gravy on top. It’s perfect as-is, but you can add freshly minced chives or green onions for a little color. This is a hearty dish on its own and would be great with just a fruit salad on the side to lighten the meal. But if you want to fill out your southern brunch menu, serve it with bananas Foster French toast and candied bacon.
How to Store Biscuits and Sausage Gravy
Allow any leftover biscuits and sausage gravy to cool completely to room temperature, then store them in separate airtight containers. The sausage gravy can last in the fridge for up to four days, and the biscuits can last at room temperature for up to two days or in the fridge for up to four days.
Can you freeze biscuits and sausage gravy?
Yes, you can freeze biscuits and sausage gravy. Allow both to cool completely to room temperature, then transfer the sausage gravy to a freezer-safe airtight container and freeze it for up to one month. Wrap the biscuits tightly in aluminum foil and freeze them for up to one month.
When you’re ready to enjoy them again, let the sausage gravy thaw in the fridge overnight, then reheat it in a saucepan over low heat with a splash of water, stirring until it’s heated through. Remove the foil from the biscuits and refresh them in a 350°F oven until they’re heated through.
Biscuits and Sausage Gravy Tips
How else can you serve the sausage gravy?
Instead of biscuits, serve the sausage gravy over regular or savory waffles, sunny-side-up eggs, or breakfast potatoes. It’s also great on hearty, thick-sliced toast (like sourdough), hash browns or cheesy grits. Sausage gravy comes together fairly quickly, so I recommend that, whatever vessel you choose, it’s hot, ready and waiting to be plated up. Keep things like grits in their pot with the lid on to retain heat. Anything else can be hot-held in a 200° oven on a parchment-lined baking sheet.
Can you make gluten-free biscuits and sausage gravy?
Yes, you can make gluten-free biscuits and sausage gravy. Use a gluten-free baking blend in place of the all-purpose flour, and swap gluten-free biscuits for regular biscuits. You can make gluten-free biscuits from scratch, or buy some from the Cappello’s brand in the freezer aisle. There are tons of gluten-free biscuit mixes available, too!
How can you make sausage gravy thicker or thinner?
To thicken sausage gravy, cook it longer to evaporate some of the liquid. After about 5 or 10 minutes, you should reach your desired consistency. Also, keep in mind the gravy will thicken as it cools. If you like a thinner gravy, add a tablespoon of milk at a time until you’ve reached your desired consistency.
Ingredients
- 1/4 pound bulk pork sausage
- 2 tablespoons butter
- 2 to 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 to 1-1/3 cups whole milk
- Warm biscuits
Directions
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1In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking it up into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.
