Sausage Gravy and Biscuits

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If there’s one breakfast dish that hits the spot every single time, it’s homemade sausage gravy and biscuits. I grew up eating this on slow Sunday mornings, where the smell of sizzling sausage and fresh biscuits wafted through the house before we even opened our eyes. Over the years, I’ve perfected this recipe to be everything I loved about those mornings—comforting, rich, and incredibly satisfying.

What makes sausage gravy and biscuits so irresistible is its rustic simplicity. You don’t need fancy ingredients or hours in the kitchen—just a few basics and a little love. The fluffy, golden biscuits act as the perfect vessel for that creamy, peppery sausage gravy that’s both savory and indulgent. Whether you’re feeding a crowd or treating yourself to a cozy solo breakfast, this dish delivers every time.

Why You’ll Love This Sausage Gravy and Biscuits

This recipe is a warm hug on a plate. The savory sausage gravy is packed with flavor, thickened just right, and generously spooned over tender homemade or store-bought biscuits. It’s incredibly easy to make with pantry staples, and it never fails to impress guests or family. Plus, it’s budget-friendly, comforting, and ready in under 30 minutes!

What Kind of Sausage Should I Use?

For this recipe, I prefer using ground pork breakfast sausage, which already has a nice blend of spices. You can also go for hot or mild depending on your heat preference. If you’re looking for something different, maple sausage adds a slight sweetness that contrasts beautifully with the savory gravy. Vegetarian? There are great plant-based sausage crumbles that work just as well.

Options for Substitutions

• Milk: If you don’t have whole milk, 2% works fine. For dairy-free versions, unsweetened almond or oat milk can be used, though the gravy might not be quite as rich.
• Sausage: Swap pork sausage with turkey, chicken, or plant-based sausage.
• Biscuits: Homemade biscuits are ideal, but refrigerated or frozen biscuits make this recipe even quicker. Gluten-free biscuit mix is a good alternative for dietary needs.
• Butter and Flour: If you’re avoiding butter, use plant-based alternatives. And for gluten-free needs, try a 1:1 gluten-free flour blend for the roux.

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Ingredients for this Sausage Gravy and Biscuits

• Pork Breakfast Sausage: The heart of the gravy—rich, seasoned, and savory. Choose mild or hot based on your flavor preference.
• All-Purpose Flour: Used to make a roux with the sausage drippings, this thickens the gravy to the perfect consistency.
• Whole Milk: Adds creaminess and body to the gravy. The richness balances out the spice from the sausage.
• Salt: Enhances all the savory flavors in the gravy.
• Black Pepper: A key component for that signature Southern-style peppery kick.
• Butter (optional): If your sausage isn’t fatty enough, a tablespoon of butter can help create a richer roux.
• Biscuits: Fluffy, warm biscuits—either homemade or store-bought—serve as the perfect base for the sausage gravy.

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Step 1: Brown the Sausage

Place a large skillet over medium heat and add the sausage. Break it up with a spatula as it cooks. Cook until the sausage is fully browned and no pink remains, about 7–10 minutes. Don’t drain the fat—this will help build the gravy’s base.

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Step 2: Make the Roux

Sprinkle the flour evenly over the cooked sausage in the skillet. Stir well to coat the sausage and absorb the fat. Cook this mixture for 1–2 minutes, stirring constantly, until the flour smells slightly nutty. This ensures there’s no raw flour taste in the final dish.

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Step 3: Add the Milk

Slowly pour in the milk, stirring constantly to avoid lumps. The gravy will start to thicken as it heats. Continue to cook and stir for about 5–7 minutes, until the gravy reaches your desired thickness. If it gets too thick, add a splash more milk to loosen it.

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Step 4: Season and Simmer

Add salt and plenty of freshly ground black pepper to taste. Let the gravy simmer for another 2–3 minutes, stirring occasionally. Taste and adjust seasoning if needed.

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Step 5: Prepare the Biscuits

While the gravy simmers, bake or warm your biscuits according to package instructions or your homemade recipe. They should be hot and fluffy by the time the gravy is ready.

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Step 6: Serve

Split the biscuits in half and spoon generous amounts of sausage gravy over each half. Serve hot with extra black pepper on top, and enjoy that comforting Southern flavor!

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How Long to Prepare the Sausage Gravy and Biscuits

Prep Time

If you’re using store-bought biscuits, prep is incredibly quick—just 5 minutes to gather and measure ingredients. Homemade biscuits will add about 10–15 minutes of prep time, depending on your recipe. Cooking the sausage and building the roux takes very little active time, making this a convenient breakfast option even on busy mornings.

Cook Time

The sausage browns in about 7–10 minutes, and the gravy thickens in another 8–10 minutes. All in, this dish takes around 20–25 minutes to cook, with the biscuits baked concurrently. It’s a fast, hearty meal that doesn’t skimp on comfort.

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Tips for Perfect Sausage Gravy and Biscuits

• Use a well-seasoned cast iron skillet for extra flavor and even heat.
• Don’t rush the roux—give the flour time to cook slightly before adding milk.
• Freshly ground black pepper adds much more punch than pre-ground.
• Taste as you go—adjust salt and pepper to match your sausage’s seasoning.
• Keep stirring when adding milk to ensure a smooth, lump-free gravy.

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Watch Out for These Mistakes While Cooking

• Overcooking the flour: Burnt roux will ruin the flavor. Just cook until slightly golden.
• Adding milk too fast: Pour it slowly and stir constantly to avoid clumps.
• Not seasoning enough: Sausage adds flavor, but you still need to taste and adjust salt and pepper.
• Skipping the fat: If your sausage is lean, a little butter or oil is essential for making a roux.
• Letting the gravy sit too long: It thickens as it sits—add a splash of milk to loosen if needed before serving.

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What to Serve With Sausage Gravy and Biscuits?

1. Scrambled Eggs

Light, fluffy scrambled eggs make a protein-packed side that complements the richness of the gravy.

2. Hash Browns

Crispy and golden, hash browns bring a satisfying crunch alongside the creamy gravy.

3. Fresh Fruit

Bright and juicy fruits like orange slices, grapes, or berries offer a refreshing contrast.

4. Hot Coffee

A strong cup of coffee balances the richness and rounds out the classic Southern breakfast.

5. Sautéed Greens

Try wilted spinach or kale with garlic for a nutritious, earthy addition to the plate.

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Storage Instructions

Refrigerating

Let the gravy cool to room temperature, then store in an airtight container in the refrigerator. It keeps well for 3–4 days. Reheat gently in a pan over low heat, adding a splash of milk to restore the creamy texture.

Freezing

You can freeze sausage gravy! Let it cool, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently with added milk to refresh the consistency.

Biscuits

Biscuits are best fresh, but they can be kept in an airtight container for 2 days or frozen for up to 1 month. Reheat in the oven or toaster oven for best texture.

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Estimated Nutrition

Serving Size: 1 biscuit with 1/2 cup sausage gravy

• Calories: ~450
• Protein: 13g
• Carbohydrates: 32g
• Fat: 30g
• Saturated Fat: 12g
• Cholesterol: 55mg
• Sodium: 720mg
• Fiber: 1g
• Sugar: 4g

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Frequently Asked Questions

What if my gravy is too thick?

Add a splash of milk and stir well to loosen it up. Continue cooking gently until it reaches the desired consistency.

Can I make the gravy ahead of time?

Yes! It reheats very well. Store it in the fridge and reheat slowly on the stove with a bit of milk to bring it back to life.

Are there vegetarian versions of sausage gravy?

Absolutely—use plant-based sausage and a dairy-free milk like oat or almond. Vegan butter or oil works for the roux.

Can I use water instead of milk?

It’s not recommended. Milk gives the gravy its creamy texture and flavor. If needed, use a mix of milk and broth for a lighter option.

What type of biscuits are best?

Flaky buttermilk biscuits are traditional, but any kind will do. Frozen, canned, or homemade all work great depending on your time and preference.

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Conclusion

Sausage gravy and biscuits is a breakfast staple that brings comfort, warmth, and Southern flavor to the table in under 30 minutes. Whether you’re using shortcuts like pre-made biscuits or going full homemade, the result is always cozy and satisfying. It’s a dish that feels like a weekend treat but is simple enough for any day of the week. Once you master this, it’ll become your go-to for breakfast, brunch, or even breakfast-for-dinner days.

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