Biscuits and Gravy

Biscuits and gravy is a classic Southern breakfast staple for good reason. Creamy sausage gravy spooned over warm, split biscuits is hearty, inexpensive, and simple. You’ll be excited to get out of bed when you know a plate of biscuits and sausage gravy is just 15 minutes away!

If you love easy breakfast recipes with sausage, try these Bisquick sausage balls, my overnight breakfast casserole, or this veggie-packed crustless quiche with spinach.

Before You Get Started

• Sausage type matters: Use breakfast pork sausage (mild or spicy). Every sausage is seasoned slightly differently, so taste the gravy and season with salt and pepper as desired. Turkey sausage and other alternatives will also work.
• Fat is essential: You need 1/4 cup of fat (drippings + butter if needed) to make a proper roux. If you use lean sausage, you’ll need to add extra butter.
• Flour-to-milk ratio: The key ratio for a sausage gravy with the best texture is 1/4 cup flour to 2 1/4 cups milk. This creates a thick, spoonable gravy. If your gravy is thicker than you’d like, gradually add a splash or two of milk until it reaches the desired consistency.
• Whisk constantly: This prevents lumps and ensures a smooth texture. Don’t rush the roux or milk addition.

How to Make Biscuits and Gravy

This recipe comes together quickly, so have all your ingredients ready before you start. Here’s how to make perfect biscuits and gravy from scratch:

Step 1: Prepare Your Biscuits First

Start by baking your biscuits according to your recipe of choice (or package directions if using store-bought).

The biscuits should go in the oven first so they’re warm and ready when the gravy is done. Fresh, warm biscuits are key because they soak up the gravy better and taste so much more comforting than biscuits that have cooled.

** Pro Tip: If your biscuits finish baking before the gravy is ready, tent them loosely with foil to keep them warm.

Step 2: Cook the Sausage

Add the breakfast sausage to a large skillet over medium heat. Use a wooden spoon or spatula to break it into small, bite-sized crumbles as it cooks. 

You want the pieces fairly small so they distribute evenly throughout the gravy. Cook for 6-8 minutes, stirring occasionally, until the sausage is no longer pink and has browned nicely.

** Texture cue: The sausage should be deeply browned and crumbly, with no raw pink spots remaining. This browning adds flavor to the gravy.

** Pro Tip: Don’t drain off the fat. Those flavorful drippings are essential for making the roux.

Step 3: Check Your Fat

Once the sausage is cooked, use a slotted spoon to transfer it to a plate lined with paper towels. 

Leave the drippings in the skillet. Measure how much fat is left in the pan. You need exactly 1/4 cup of fat to make a proper roux. If your sausage was lean and didn’t produce enough drippings, add butter to the skillet until you have 1/4 cup total.

** Quick Note: This fat is what makes the roux work and gives the gravy its rich, savory base. Don’t skip this step or try to reduce the fat, or your gravy won’t thicken properly.

Step 4: Make the Roux

With the skillet still over medium heat, whisk the flour into the hot drippings. Stir constantly for 1-2 minutes. 

The mixture will look pasty at first, then gradually turn a light golden color. You’ll notice it starts to smell nutty and toasted rather than raw.

Why this matters: Cooking the flour removes the raw, starchy taste and creates the thickening base for your gravy. Whisking constantly prevents the flour from clumping or burning.

** Pro Tip: If the roux looks too dry or crumbly, you didn’t have enough fat. Add a bit more butter and whisk until smooth.

Step 5: Add the Milk Gradually

Slowly pour in the warm milk, whisking constantly as you add it. Start with about 1/2 cup, whisk until completely smooth, then gradually add the rest. This gradual method prevents lumps from forming. Once all the milk is added, continue cooking over medium heat for 3-5 minutes, whisking frequently, until the gravy thickens and bubbles gently.

** Texture cue: The gravy should be thick enough to coat the back of a spoon and cling to it without dripping off immediately. When you drag your finger through the gravy on the spoon, it should leave a clean line. The gravy should also be thick enough to spoon over biscuits without running off like water.

** Pro Tip: If your gravy gets too thick (it happens quickly), whisk in an extra tablespoon or two of milk until it reaches the consistency you want. If it’s too thin, let it simmer for another minute or two to thicken up.

** Quick Note: Using warm milk (not cold straight from the fridge) helps the gravy thicken faster and reduces the chance of lumps.

Step 6: Finish and Season

Stir the cooked sausage back into the gravy. 

Taste the gravy and season with salt and black pepper as needed. Keep in mind that breakfast sausage is already well-seasoned, so you may not need much salt at all. Some sausage brands are saltier than others, so always taste first.

** Optional variations: For extra kick, add a pinch of cayenne pepper or crushed red pepper flakes. For a more herby flavor, stir in a teaspoon of fresh thyme or sage. You can also add a dash of garlic powder if you like.

Step 7: Serve

Split the warm biscuits in half and place them on plates. 

Spoon the hot sausage gravy generously over the top of each biscuit. The gravy should pool around the biscuits and soak into the layers. Garnish with freshly cracked black pepper or a sprinkle of chopped fresh parsley if desired.

** Pro Tip: Serve immediately while the biscuits are warm and the gravy is hot for the best texture and flavor.

How to Serve Biscuits and Gravy

In addition to biscuits, sausage gravy is also great over hash browns, toast, fried breakfast potatoes, grits, or Bisquick waffles. On the side, try fried apples, fruit salad dressed in this honey lemon fruit salad dressing, scrambled eggs, or banana nut bread.

Storage, Freezing & Make Ahead

• Make-Ahead: Prepare the gravy in advance and store in an airtight container for up to 3 days. It will thicken significantly when cold. Reheat gently on the stovetop, whisking in milk gradually to restore the consistency.
• Reheating: Whisk frequently over low heat, adding milk as needed to thin.
• Freezing: Not ideal because dairy-based gravies can separate or become grainy when thawed. If you do choose to freeze it, store in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently, whisking well. You may need to whisk in extra milk to restore the creamy texture.

Related Recipes

• Sausage Breakfast Casserole
• French Toast Casserole
• Cake Mix Coffee Cake
• Sour Cream Blueberry Muffins
• Southern Shrimp and Grits Recipe