Biscuits and Gravy

Square overhead shot of the best sausage gravy recipe.

5 from 2 votes

This classic biscuits and gravy recipe features creamy sausage gravy made with a simple roux, breakfast sausage, and milk. Serve it over warm, fluffy biscuits for the ultimate Southern comfort food breakfast.

Course Breakfast, Brunch

Cuisine American, Southern

Keyword biscuits and gravy, biscuits and gravy recipe, easy sausage gravy, homemade sausage gravy, how to make biscuits and gravy, sausage gravy recipe

Cook Time 15

Total Time 15

Servings people

Calories 304kcal

Author Blair Lonergan

Ingredients

6-8 buttermilk biscuits (homemade or store-bought)
1 lb. bulk pork breakfast sausage (mild or spicy)
¼ cup all-purpose flour
2 ¼ cups whole milk, warmed
Kosher salt and ground black pepper, to taste
Optional: butter (if needed to reach ¼ cup fat)
Optional garnish: chopped fresh parsley or black pepper

Instructions

Bake the Biscuits

Prepare your biscuits according to your recipe or package directions. They should be warm and ready when the gravy is finished.

Cook the Sausage

Add the sausage to a large skillet over medium heat. Break it into small crumbles with a wooden spoon as it cooks. Cook for 6-8 minutes until the sausage is no longer pink and is nicely browned.

Reserve the Drippings

Use a slotted spoon to transfer the cooked sausage to a plate lined with paper towels. Leave the drippings in the skillet. You should have about 1/4 cup of drippings. If your sausage was lean and produced less fat, add enough butter to the skillet to equal 1/4 cup total fat.

Make the Roux

Whisk the flour into the hot drippings until smooth. Cook over medium heat for 1-2 minutes, whisking constantly, until the mixture smells toasted and turns a light golden color.

Add the Milk

Slowly whisk in the warm milk, starting with about 1/2 cup and whisking until smooth before adding the rest. Once all the milk is added, cook for 3-5 minutes, whisking frequently, until the gravy is thick and bubbly. The gravy should coat the back of a spoon.

Finish the Gravy

Stir the cooked sausage back into the gravy. Taste and season with salt and black pepper as needed (remember, the sausage is already seasoned, so you may not need much salt).

Serve

Split the warm biscuits in half and spoon the hot sausage gravy generously over the top. Serve immediately.

Notes

Sausage: Use breakfast pork sausage (mild or spicy) for best flavor. Turkey sausage works too but may need extra butter for fat.
Fat is essential: You need 1/4 cup total fat (sausage drippings + butter) to make the roux. This creates the thick, creamy base.
Warm the milk: Using warm milk (not cold) helps prevent lumps and speeds up thickening.
Whisk constantly: This prevents lumps and ensures a smooth, creamy gravy.
Gravy consistency: The gravy should be thick enough to coat the back of a spoon and cling to biscuits without running off.
Too thick? Whisk in extra milk, a tablespoon at a time, until you reach the desired consistency.
Too thin? Let the gravy simmer for another 1-2 minutes to thicken, or whisk together a small amount of flour and milk separately, then stir into the gravy.
Seasoning: Breakfast sausage is already seasoned, so taste before adding extra salt. Brands vary in saltiness.
Make-Ahead: Prepare the gravy in advance and store in an airtight container in the fridge for up to 3 days. The gravy will thicken significantly when cold. Reheat gently over low heat, whisking in milk gradually to restore the creamy consistency.
Freezing: Freezing is not ideal because dairy-based gravies can separate or become grainy when thawed. If you do choose to freeze, 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 texture.

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