Sausage and Gravy Biscuits

This Sausage Gravy and Biscuits recipe features a creamy gravy packed with savory breakfast sausage and served over fluffy homemade biscuits. Serve this for a comfort food breakfast, or make it dinner!

Sausage and gravy with biscuits is one of my family’s favorite weekend breakfasts, although it doesn’t have to be saved for the first meal of the day! It’s hearty and comforting, with the fluffy homemade biscuits being the perfect finishing touch.

Why You’ll Love This Sausage Gravy and Biscuits Recipe

• Versatile. I love whipping up this meal on a cold winter’s night and love it equally as much on a lazy summer morning. Sausage gravy and biscuits are always welcome, no matter what time of the day you serve it.
• Rich and creamy. This dish is so wonderfully creamy it’s hard to resist. And if you want to make this recipe into an even richer comfort food meal, swap the milk for a bit of half-and-half. Trust me on this one!
• Hearty. Packed with bits of sausage, the gravy is nice and filling. When you add it to tender biscuits, you’ll have the makings of a complete and satisfying meal.

Ingredients You’ll Need

Gather your apron and utensils, plus some breakfast sausage, milk, and flour, to seamlessly bring together a beloved classic that’s sure to make everybody smile.

• Breakfast Sausage: You can use your favorite sausage links or patties in this recipe.
• Salt and Pepper: I use Kosher salt and fresh ground black pepper.
• Red Pepper Flakes: To add a little kick of heat to the gravy. You can adjust the amount to taste.
• Italian Seasoning: If you don’t have Italian seasoning, substitute an equal amount of dried basil and oregano.
• Butter: You can use salted or unsalted butter.
• Flour: All-purpose flour helps to form a roux at the base of the gravy.
• Milk: I prefer whole milk for richness but 2% will work as well.
• Garnish: Fresh sage or fresh thyme.
• Biscuits: My Homemade Biscuits recipe is perfect! Store-bought is also ay-okay.

How To Make Biscuits and Gravy

I really enjoy a heartwarming Southern recipe. This guide walks you through making a rich, creamy sausage gravy, perfectly seasoned with a blend of spices and served over fluffy biscuits for a comforting, hearty meal.

• Add sausage. Heat a skillet and add the breakfast sausage. Season with salt, pepper, red pepper flakes, and Italian seasoning.
• Brown. Cook the sausage until it’s browned and cooked through.

• Add butter. Melt in the butter.
• Make roux. Sprinkle in the flour and cook until golden brown.

• Add milk. Stir in the milk until a smooth gravy forms.
• Serve. To serve, add the biscuits to the gravy and garnish with sage leaves.

Tips for Success

Here are a few simple steps you can follow to make this recipe turn out well every time, as well as a few variation suggestions:

• Make the biscuits ahead of time. Fresh-baked biscuits are the best, but if you’re short on time, you can make them in advance. Follow the steps in my biscuits post linked above for tips on how to freeze homemade biscuits if needed.
• Stir and scrape method. While you’re cooking the gravy until it’s nice and thick, make sure to stir and scrape the bottom of the skillet to avoid the milk burning and the roux sticking to the bottom of the pan.
• Vegetarian version. It’s so easy to make this into a vegetarian rendition of sausage gravy and biscuits! Simply add your choice of plant-based sausage to the recipe instead of regular sausage.
• Make it richer. If you want an even richer and creamier gravy, you can substitute half-and-half for the milk.
• Go spicier. You can add more red pepper flakes or a dash of hot sauce to the gravy if you like more heat. Or, if you don’t care for spiciness, you can leave out the red pepper altogether.

Serving Suggestions

Make biscuits with gravy your main attraction, or round it out into a fuller meal and add a crisp Asian Cabbage Slaw or a juicy Avocado Tomato Salad. If you’re serving the biscuits for dinner, add a side of vegetables like my easy Sauteed Green Beans or Roasted Sugar Snap Peas. Make a frittata. Or make my Fruit Salad with Honey Lime Dressing. In the warmer months, enjoy this sausage gravy and biscuits recipe with a Mocha Iced Coffee or a glass of Pumpkin Cream Cold Brew.

Proper Storage

• Fridge – Store the sausage gravy and biscuits separately: the gravy can be placed in an airtight container and stored in the fridge for up to 5 days. I don’t recommend freezing the gravy because it contains dairy and can separate when defrosted, affecting the creamy texture. The biscuits can be stored in an airtight container on the counter for up to 3 days.
• To Reheat – To reheat the gravy, place it in a saucepan over low heat and, stirring often, heat it until it’s hot. If the gravy is very thick, you can thin it by stirring in some additional milk.

More Comfort Food Recipes To Try

• Eggs in Purgatory
• Mac and Cheese Bites
• Eggs Benedict Casserole

Print Recipe

5 from 7 votes

Sausage Gravy and Biscuits

This Sausage Gravy and Biscuits recipe features a creamy gravy packed with savory breakfast sausage and served over fluffy homemade biscuits.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Breakfast

Cuisine: American

Keyword: biscuits and gravy, sausage gravy and biscuits

Servings: 6 servings

Calories: 339kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

For the Sausage gravy:

• 1 pound breakfast sausage
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes
• ½ teaspoon Italian seasoning
• 2 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2½ cups whole milk
• fresh sage or fresh thyme, for garnish

For the Biscuits:

• Homemade Biscuits

Instructions

• Heat a skillet over medium heat and add the breakfast sausage, breaking it apart with a spatula.
• Season the sausage with salt, black pepper, red pepper flakes, and Italian seasoning.
• Cook the sausage for 6 to 8 minutes or until it's browned and cooked through, ensuring it's crumbled into bite-sized pieces. This step infuses the gravy with delicious flavors.
• Push the cooked sausage to one side of the skillet, creating space for the roux.
• Add unsalted butter to the empty side of the skillet and let it melt.
• Sprinkle all-purpose flour over the melted butter and whisk continuously to combine.
• Cook the roux for about 1-2 minutes until it turns golden brown, creating a rich base for the gravy.
• Gradually pour whole milk into the skillet, stirring constantly to incorporate it into the roux. This creates a smooth and creamy texture for the gravy.
• Continue stirring the mixture until it thickens, usually about 3-5 minutes. Adjust the heat as needed to prevent burning.
• Once the gravy reaches the desired thickness, remove the skillet from heat.
• Serve the sausage gravy hot over freshly baked biscuits, allowing the flavors to meld together.
• Garnish with a sprinkle of freshly ground black pepper for an extra kick, and garnish with fresh sage, if desired.

Notes

• If the sausage comes in casings, remove and discard the casings. 
• You can make your own biscuits or grab some from the grocery store.
• Store the sausage gravy in the fridge. Biscuits without the gravy can be kept on the counter for a couple of days.

Nutrition

Calories: 339kcal | Carbohydrates: 8g | Protein: 15g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 909mg | Potassium: 349mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 1mg