Biscuits and Sausage Gravy

The first time I made biscuits and sausage gravy was on a chilly Saturday morning when my cousins came over unexpectedly and I needed something warm hearty and fast so I reached for a roll of biscuits and a pound of breakfast sausage and hoped for the best. And when the gravy thickened just right and I split open those golden biscuits and spooned it all on top the silence at the table told me I had nailed it.

Since then it’s become my favorite weekend breakfast to whip up when I want to feed a hungry crowd with minimal fuss because it’s rich filling and packed with comfort and it never fails to bring smiles from the first bite to the last.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Breakfast sausage – The base of the gravy adding savory flavor and texture.
• All-purpose flour – Helps thicken the gravy and create that perfect consistency.
• Whole milk – The creamy base that pulls everything together in the skillet.
• Butter – Adds richness and smoothness to the gravy.
• Salt and black pepper – Seasoning essentials to balance the creaminess.
• Garlic powder – Adds a hint of warmth to the flavor.
• Biscuits – Flaky and buttery they soak up the gravy perfectly.
• Fresh parsley – Optional but great for garnish and a pop of color.

Tools You’ll Need

• Large skillet – Where the sausage browns and the gravy comes together in one pan.
• Wooden spoon or spatula – Ideal for breaking up sausage and stirring the roux.
• Whisk – Helps create a lump-free creamy gravy.
• Baking sheet or cast-iron pan – For baking your biscuits to golden perfection.
• Measuring cups and spoons – To keep proportions right for consistent results.
• Oven mitts – Always needed when working with hot trays and skillets.

Instructions

Step 1:

I start by baking the biscuits according to the package directions or using my homemade biscuit dough while I prepare the gravy.

Step 2:

In a large skillet I cook the sausage over medium heat breaking it into small crumbles until browned and fully cooked then I add the butter and stir until melted.

Step 3:

I sprinkle in the flour and cook for about 1 minute stirring constantly to form a roux and cook out the raw flour taste.

Step 4:

Slowly I whisk in the milk making sure to stir constantly until the mixture is smooth then I let it simmer gently until thickened about 5 to 7 minutes.

Step 5:

Once the gravy thickens I season it with salt pepper and garlic powder adjusting to taste and stirring until everything is evenly combined.

Step 6:

I split open the warm biscuits and ladle a generous spoonful of sausage gravy over each one then I top with a sprinkle of parsley if I’m feeling fancy.

Tips

If I want extra creaminess I sometimes add a splash of heavy cream or swap in half-and-half. You can make the gravy ahead and reheat it gently on the stove with a splash of milk. And if you’re craving a spicy kick try using hot sausage or adding a pinch of cayenne to the gravy.

Ways to Serve

This dish is perfect all by itself but I’ve also served it with scrambled eggs fresh fruit or hash browns for a full Southern-style breakfast spread. Leftover gravy is amazing the next day too especially poured over toast or even breakfast potatoes.

Frequently Asked Questions

Can I make Biscuits and Sausage Gravy ahead of time?

Yes make the gravy ahead and store it in the fridge then reheat with a splash of milk until smooth again.

Can I freeze Biscuits and Sausage Gravy?

You can freeze the gravy separately but the biscuits are best baked fresh or reheated in the oven for the best texture.

Can I use turkey sausage for Biscuits and Sausage Gravy?

Absolutely just make sure it’s well-seasoned and adjust your spices if needed.

How do I make Biscuits and Sausage Gravy gluten-free?

Use gluten-free flour for the roux and gluten-free biscuits and it’ll turn out just as tasty.

See You in the Kitchen

I hope you try this biscuits and sausage gravy recipe soon because it’s the kind of breakfast that feels like a warm hug on a plate and I’d love to hear how it goes in your kitchen. Share your thoughts or favorite add-ins I always enjoy hearing your twist!

Happy Cooking!

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