Sausage Gravy and Biscuits

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When I think of comfort food that truly hits the spot, sausage gravy and biscuits always come to mind. It’s the kind of hearty, flavorful breakfast that wraps you in a warm hug from the inside out. I grew up eating this dish on slow weekend mornings, and now, making it in my own kitchen brings back those cozy, nostalgic feelings. The buttery biscuits, paired with rich, creamy sausage gravy seasoned just right, make for an unforgettable bite every time.

This recipe has become one of my go-to brunch favorites not just because it’s delicious, but because it’s so satisfying to prepare. From browning the sausage to whisking up that silky gravy, there’s something really grounding about the whole process. Whether you’re feeding a hungry family or just indulging in a solo weekend treat, this dish promises comfort and satisfaction in every spoonful.

Why You’ll Love This Sausage Gravy and Biscuits

It’s the ultimate Southern classic—flaky, buttery biscuits smothered in savory sausage gravy that’s perfectly seasoned and ultra-creamy. What makes this dish so lovable is how quick it is to make, how filling it is, and how universally adored it becomes once served. It’s a guaranteed crowd-pleaser, ideal for everything from casual breakfasts to holiday brunches.

What Kind of Sausage Should I Use?

I prefer using a good quality breakfast sausage—mild or spicy depending on your preference. Pork sausage works best for its flavor and fat content, which helps create a rich, velvety gravy. You can also mix it up with sage-flavored sausage for an extra aromatic twist, or go bold with hot sausage for a little kick.

Options for Substitutions

If you want to lighten things up, you can use turkey sausage instead of pork. For dairy-free options, plant-based butter and non-dairy milk like unsweetened almond or oat milk can be used to make a surprisingly delicious gravy. Gluten-free biscuits and a cornstarch-thickened gravy will also keep this dish friendly for those with dietary restrictions. Want to make it vegetarian? Swap the sausage for plant-based crumbles and season generously with smoked paprika and fennel for that classic sausage flavor.

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Ingredients for Sausage Gravy and Biscuits

Breakfast Sausage – This is the heart of the dish, providing the meaty, savory flavor that defines the gravy. Opt for a pork-based breakfast sausage for a traditional taste, or try a spicy variety if you like a little heat.

All-Purpose Flour – Acts as the thickening agent for the gravy. Once combined with the sausage fat, it forms a roux that gives the gravy its rich and creamy texture.

Whole Milk – Essential for a creamy consistency. Whole milk brings the perfect balance of fat and liquid to create a silky gravy that clings to the biscuits.

Salt & Black Pepper – Seasoning is everything in a simple recipe like this. Black pepper, especially freshly ground, adds that classic bite to the gravy.

Biscuits – Fluffy, buttery, and baked to golden perfection, biscuits are the ideal vehicle for soaking up all that luscious gravy. Homemade or store-bought, make sure they’re fresh and warm.

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Step 1: Cook the Sausage

In a large skillet over medium heat, crumble the breakfast sausage and cook it until it’s fully browned. Break it apart as it cooks so there are no large chunks. Don’t drain the fat—this is what will form the base of your roux for the gravy.

Step 2: Add the Flour

Once the sausage is cooked, sprinkle the all-purpose flour evenly over the meat. Stir continuously for about 1-2 minutes to cook off the raw flour taste. This step thickens the gravy and ensures a smooth finish.

Step 3: Pour in the Milk

Slowly pour in the whole milk while stirring constantly. This helps prevent lumps and ensures the flour blends seamlessly with the milk. Keep the heat at medium and continue stirring as the mixture begins to thicken.

Step 4: Season to Taste

Add salt and a generous amount of freshly cracked black pepper. Taste the gravy as you go—seasoning can vary depending on the sausage you use. Don’t be shy with the pepper; it’s what gives sausage gravy its signature bite.

Step 5: Simmer Until Thickened

Let the gravy simmer for another 5-7 minutes, stirring frequently, until it reaches your desired consistency. If it gets too thick, just add a splash more milk to loosen it up.

Step 6: Prepare the Biscuits

While the gravy is cooking, bake or warm your biscuits according to the package or recipe instructions. They should be hot and golden, ready to soak up that gravy.

Step 7: Serve and Enjoy

Split the biscuits in half and ladle the hot sausage gravy over them generously. Serve immediately while everything is warm and comforting.

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How Long to Prepare Sausage Gravy and Biscuits

Prep Time: The preparation is minimal, especially if you’re using store-bought biscuits. Browning the sausage and gathering your ingredients should take about 5–10 minutes.

Cooking Time: The actual cooking process for the gravy takes about 15–20 minutes. If you’re baking biscuits from scratch, allow an additional 15 minutes. All in all, you can have this entire meal on the table in roughly 30 minutes, making it perfect for busy mornings or lazy weekend brunches.

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Tips for Perfect Sausage Gravy and Biscuits

• Use a well-seasoned cast iron skillet if you have one; it holds heat beautifully and enhances flavor.
• Don’t drain the sausage fat—this is crucial for flavor and forming the roux.
• Warm your milk slightly before adding it to help the gravy come together faster.
• Stir constantly while making the roux to avoid lumps and ensure smoothness.
• Freshly cracked black pepper is key for a traditional sausage gravy flavor. Go heavy if you like a peppery kick.

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Watch Out for These Mistakes While Cooking

• Overcooking the flour: If you let the flour cook too long after adding it to the sausage, it can turn bitter. Stick to 1–2 minutes.
• Adding cold milk: Pouring in cold milk can cause lumps. Try to bring it to room temperature or warm it slightly.
• Using low-fat milk: While it’s possible, low-fat milk won’t give you the same rich, creamy texture.
• Under-seasoning: Remember that seasoning matters. Taste as you go to ensure a flavorful gravy.
• Letting the gravy sit too long: It thickens as it sits. If needed, reheat with a splash of milk to loosen it up.

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What to Serve With Sausage Gravy and Biscuits?

1. Scrambled Eggs

Fluffy scrambled eggs make a protein-packed side and balance the richness of the gravy.

2. Fresh Fruit Salad

A refreshing mix of melons, berries, and citrus adds a sweet and light contrast.

3. Hash Browns

Crispy hash browns or home fries are a perfect savory pairing with creamy gravy.

4. Sautéed Greens

Something like collard greens or spinach adds nutrients and a welcome bitterness to the plate.

5. Freshly Brewed Coffee

It may not be a dish, but no Southern breakfast is complete without a strong cup of black coffee.

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Storage Instructions

Refrigerator: Store leftover sausage gravy in an airtight container in the fridge for up to 4 days. Biscuits can be stored separately in a zip-top bag or container.

Freezer: The gravy can be frozen for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge before reheating.

Reheating: Gently reheat the gravy on the stovetop over low heat, adding a splash of milk to return it to its original consistency. Warm biscuits in the oven or microwave until soft and heated through.

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Estimated Nutrition

Per serving (based on 1 biscuit with 1/2 cup sausage gravy):

• Calories: 420
• Fat: 29g
• Saturated Fat: 12g
• Carbohydrates: 26g
• Protein: 13g
• Fiber: 1g
• Sugar: 3g
• Sodium: 790mg
• Cholesterol: 55mg

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Frequently Asked Questions

How do I make the gravy thicker?

If your gravy is too thin, let it simmer a bit longer. You can also mix 1 tablespoon of flour with 2 tablespoons of water and stir it in gradually while cooking.

Can I make the gravy ahead of time?

Yes, you can make the gravy a day in advance. Store it in the fridge and reheat gently on the stovetop with a splash of milk.

Are canned biscuits okay to use?

Absolutely! While homemade is always wonderful, canned biscuits are a time-saver and still delicious with this gravy.

What type of milk is best?

Whole milk is preferred for creaminess, but you can use 2% or plant-based alternatives if needed.

Can I use gluten-free flour?

Yes, a 1:1 gluten-free flour substitute works well. Just ensure it’s suitable for making roux-based sauces.

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Conclusion

Sausage Gravy and Biscuits is one of those timeless dishes that never goes out of style. With its creamy, peppery gravy and fluffy biscuits, it’s a breakfast that satisfies on every level. Whether you’re cooking for a family gathering, a weekend brunch, or just treating yourself, this recipe is easy to master and guaranteed to impress. Once you’ve made it from scratch, you’ll see why this Southern classic holds a special place on so many breakfast tables.

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