Introduction
There’s something magical about waking up to the smell of freshly baked biscuits and creamy sausage gravy bubbling on the stove. My grandmother used to make this every Sunday after church, serving it straight from her cast-iron skillet. The way the buttery biscuits soaked up that peppery gravy? Pure comfort in a bite.
Whether you’re a Southern breakfast lover or just craving something warm and hearty, Sausage Gravy with Biscuits is the perfect dish to cozy up your weekend mornings. Best part? It’s incredibly easy to make from scratch and tastes even better than your favorite diner version.
What Makes This Recipe Special
- Rich, peppery flavor: The sausage drippings create a deep, savory base that’s hard to beat.
- Quick & easy: Ready in under 30 minutes — perfect for lazy brunches.
- Viral-worthy: TikTok has fallen in love with this down-home classic again, and it’s trending for good reason.
- Versatile: Serve it for breakfast, brunch, or even a comforting dinner night in.
Ingredients You’ll Need
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup cold butter (cubed)
- 3/4 cup milk
For the Sausage Gravy:
- 1 pound breakfast sausage (mild or spicy)
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and black pepper to taste
- Pinch of crushed red pepper flakes (optional)
Tools You’ll Need
- Large skillet (preferably cast-iron)
- Whisk
- Mixing bowl
- Wooden spoon
- Baking sheet
- Measuring cups and spoons
How to Make Sausage Gravy with Biscuits
- Preheat & mix dry ingredients.
Heat your oven to 375°F. In a bowl, combine flour, baking powder, salt, and sugar. - Cut in butter.
Add cold butter cubes and use a pastry cutter or your fingers to mix until crumbly. - Add milk.
Pour in milk and stir just until combined — the dough should be soft, not sticky. - Bake the biscuits.
Drop spoonfuls of dough onto a greased baking sheet. Bake 12–15 minutes or until golden brown. - Brown the sausage.
In a large skillet over medium heat, cook the sausage, breaking it into small pieces until browned. Drain, leaving about 2 tablespoons of drippings. - Make the roux.
Sprinkle flour over the sausage, stirring constantly for about 2 minutes. - Add milk & simmer.
Gradually pour in milk, whisking to prevent lumps. Bring to a gentle simmer and cook 5–7 minutes until thickened. - Season & serve.
Add salt, pepper, and red pepper flakes if desired. Split biscuits in half, ladle gravy over, and enjoy immediately.
Quick Ingredient Swap Table
| Ingredient | Easy Swap | Why It Works |
|---|---|---|
| Breakfast sausage | Turkey sausage | Lighter but still flavorful |
| Whole milk | Half-and-half | Extra rich and creamy texture |
| Butter | Margarine | Works in a pinch, though less flavor |
| All-purpose flour | Gluten-free blend | Keeps it celiac-friendly |
What to Serve With It
- Over-easy eggs — that runny yolk mixing with the gravy? Heaven.
- Crispy hash browns — add texture and a golden crunch.
- Fresh fruit salad — balances the richness beautifully.
Tips for Perfect Results
- Use cold butter — It’s the secret to flaky biscuits.
- Don’t rush the roux — Give it time to cook out the raw flour taste.
- Season generously — Pepper is what makes this gravy shine.
Storage Instructions
Store leftover gravy in an airtight container for up to 3 days in the fridge. Reheat gently on the stove with a splash of milk to restore creaminess. Biscuits can be kept at room temperature for 2 days or frozen up to 3 months.
FAQ Section
1. What’s the best sausage for sausage gravy?
Use a country-style breakfast sausage — mild for classic flavor or spicy if you love a kick.
2. Can I make sausage gravy ahead of time?
Yes! Prepare the gravy, cool it, and store it in the fridge. Warm gently before serving.
3. How do I thicken sausage gravy?
If your gravy’s too thin, stir in a bit more flour or let it simmer longer.
4. Can I make this recipe dairy-free?
Absolutely — use plant-based milk and vegan butter.
5. How do you keep biscuits from being dense?
Don’t overmix! Stop once the dough comes together.
6. What’s the origin of biscuits and gravy?
This comfort food traces back to Southern kitchens in the late 1800s — a hearty way to stretch ingredients after long farm days.
Conclusion
If comfort had a flavor, it’d be this Sausage Gravy with Biscuits — creamy, peppery, buttery perfection in every bite. It’s simple, nostalgic, and irresistibly satisfying.
Next time you’re planning a brunch spread, skip the fancy café and make this right at home. Snap a photo, share it on TikTok or Instagram, and tag @EasyMealsToPrep — I’d love to see your version!
Looking for your next weekend favorite? Try our Sheet Pan Pancakes, Overnight Oats with Chia, Cottage Cheese Ice Cream, or Bacon Egg Breakfast Sliders.
Sausage Gravy with Biscuits
Equipment
- Large skillet (preferably cast iron)
- Whisk
- Mixing bowl
- Wooden Spoon
- Baking Sheet
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon sugar
- 0.5 cup cold butter, cubed
- 0.75 cup milk
- 1 pound breakfast sausage (mild or spicy)
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and black pepper, to taste
- Pinch of crushed red pepper flakes (optional)
Instructions
- Heat your oven to 375°F. In a bowl, combine flour, baking powder, salt, and sugar.
- Add cold butter cubes and use a pastry cutter or your fingers to mix until crumbly.
- Pour in milk and stir just until combined — the dough should be soft, not sticky.
- Drop spoonfuls of dough onto a greased baking sheet. Bake 12–15 minutes or until golden brown.
- In a large skillet over medium heat, cook the sausage, breaking it into small pieces until browned. Drain, leaving about 2 tablespoons of drippings.
- Sprinkle flour over the sausage, stirring constantly for about 2 minutes.
- Gradually pour in milk, whisking to prevent lumps. Bring to a gentle simmer and cook 5–7 minutes until thickened.
- Add salt, pepper, and red pepper flakes if desired. Split biscuits in half, ladle gravy over, and enjoy immediately.
