Enjoy a filling and flavorful breakfast with our homemade sausage gravy and biscuits. The golden-brown biscuits are soft and pair perfectly with the thick, meaty gravy. It's a straightforward, tasty dish that fills you up and keeps you satisfied.
For me, biscuits and gravy are the ultimate comfort food. And this recipe combines soft homemade biscuits, with a hearty country gravy chock full of breakfast sausage.
The sausage gravy recipe is made using the drippings from pan cooking the sausage, and adds a deep delicious base to the gravy itself.
And while we offer a homemade biscuit recipe, you can use canned biscuits in a pinch and pair with the sausage gravy to save some time.
What You'll Love About This Recipe
- Simple Ingredients, Big Flavor: This recipe turns everyday ingredients into a mouthwatering dish. The combination of buttery biscuits and rich, meaty gravy is sure to satisfy.
- Comfort Food Classic: There’s nothing quite like the homely taste of homemade biscuits paired with savory gravy. It's a dish that brings warmth and comfort to any mealtime.
- Versatile Meal: Ideal for a hearty breakfast, a comforting dinner, or as the star of a weekend brunch.
Flour: A key ingredient for both biscuits and gravy. For biscuits, all-purpose flour works best to create a light and fluffy texture. When choosing flour, go for a brand that offers consistency in quality for the best results.
Baking Powder: This is what gives the biscuits their rise, making them airy and soft. Ensure that the baking powder is fresh for optimal leavening.
Butter: Unsalted butter is preferred to control the salt content in the recipe. It should be at room temperature for the biscuits, making it easier to incorporate into the flour. Butter also contributes to the rich flavor of the gravy.
Milk: Adds moisture and richness to the biscuits and helps create the creamy texture of the gravy. Whole milk is ideal for a richer taste, but 2% milk can also be used for a lighter version.
Breakfast Sausage: The star of the gravy. Look for a high-quality sausage for the best flavor. The fat from the sausage also contributes to the gravy's richness. I like to use pork breakfast sausage, as there's more fat, but you can use your favorite sauage.
Salt and Pepper: Essential seasonings that enhance the overall flavor of the biscuits and gravy. Adjust according to taste preference.
- Large Skillet/Pan: For cooking the sausage and making the gravy.
- Oven-Safe Pan: Ideal for baking biscuits; a cast-iron skillet is a great choice for even heat distribution.
- Wooden Spoon: For stirring the gravy, ensuring a smooth consistency.
- Biscuit Cutter or Glass: To shape your biscuits perfectly.
- Rolling Pin (Optional): For rolling out biscuit dough to an even thickness.
Start by heating your oven to 450°F. This high temperature is crucial for getting those biscuits to rise and turn golden brown.
Place your sausage in a large skillet over medium-high heat. As it cooks, break it apart with a spatula. This ensures even cooking and the perfect size for mixing into your gravy later. Once fully cooked, remove the sausage and set it aside.
In a large bowl, combine 2 cups of flour, baking powder, salt, and sugar. This mix is the foundation of your biscuits, so make sure it's well blended.
Add 4 tablespoons of room-temperature butter to your dry mix. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. This process helps create flaky layers in your biscuits.
Gradually pour 1 cup of milk into the bowl, mixing until a soft dough forms. If the dough feels too sticky, sprinkle a little more flour. Be gentle with the dough to keep your biscuits light and airy.
On a lightly floured surface, roll out the dough to about 1 inch thick.
Use a biscuit cutter or a round glass to cut out biscuits. When using the cutter, remember not to twist the cutter. A straight up-and-down motion helps biscuits rise evenly.
In the same skillet you used to cook the sausage, melt 2 tablespoons of butter.
Blend in ½ cup of flour to form a roux, which is the thickening base for your gravy.
Gradually stir in ¼ to ½ cup of milk, keeping the gravy smooth. Season with salt and pepper.
Place the biscuits on a buttered oven-safe pan and bake for about 10 minutes. They should be golden brown on top when done. You can add some butter on top to melt after you've pulled them from the oven.
While the biscuits are baking, add the cooked sausage to the gravy and let it simmer gently. This infuses the gravy with all the delicious sausage flavors. Stir occasionally to keep the consistency smooth. Continue to cook on medium low heat while the biscuits bake.
Once the biscuits are done, spread a little butter on their tops for extra flavor. Serve them hot with your savory creamy sausage gravy poured over the top.
Keep the Butter Cold for Biscuits: For flaky and tender biscuits, use cold butter cut into small pieces. This helps create those desirable pockets of fat that steam and puff up in the oven, giving you light and airy biscuits.
Brown the Sausage Well for Flavorful Gravy: When cooking the sausage for the gravy, ensure it's well-browned. This not only cooks the sausage through but also adds a depth of flavor to the gravy from the caramelization.
Stir the Gravy Constantly While Thickening: To avoid lumps and achieve a smooth, creamy gravy, constantly stir while slowly adding the milk to the flour and butter mixture (roux). This even mixing is key to a velvety gravy texture.
- Bacon Grease: If you don't have sausage but still want a rich, meaty flavor, try using bacon grease in place of sausage drippings for the gravy.
- Buttermilk: If you want tangier biscuits, use buttermilk instead of regular milk. It'll also make the biscuits a bit softer.
- Chicken or Turkey Sausage: If you're looking for a lighter option, chicken or turkey sausage can replace traditional pork sausage in the gravy.
- Cheesy Biscuits: Add shredded cheddar or your favorite cheese to the biscuit dough for a cheesy twist.
- Spicy Gravy: Kick up the heat by adding a pinch of cayenne pepper or diced jalapeños to the gravy.
- Herb-Infused Biscuits: Mix in herbs like rosemary, thyme, or chives into the biscuit dough for an aromatic flavor.
What to Serve With
While these biscuits and gravy are great on their own, it's always more satisfying to pair with some breakfast classics.
- Homemade Hashbrowns: A classic breakfast side, hashbrowns offer a crispy and savory element that pairs well with the rich flavors of sausage gravy and biscuits.
- Fluffy Apple Cider Pancakes: These pancakes add a sweet and fruity contrast to the savory sausage gravy, creating a well-rounded breakfast.
- Broccoli and Sausage Breakfast Casserole: This hearty casserole brings vegetables and additional protein to the breakfast table, making it a substantial and satisfying side.
- Eggs Over Hard: A classic breakfast staple, these fried eggs are perfect to pair with the creamy sausage gravy and add a bit of protein.
This sausage gravy and biscuits makes for a delicious, hearty and comforting breakfast. The soft homemade biscuits topped with a thick, creamy gravy is a classic breakfast the whole family will love.
- 2 cups flour + ¼ cup
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 4 tablespoon unsalted room temp butter
- 1 cup of milk
- 16 ounces breakfast sausage roll
- 2 tablespoons unsalted butter + sausage drippings
- ½ cup flour
- ¼ - ½ cup milk
- salt and pepper to taste
- Preheat the oven to 450.
- Brown sausage over medium high heat -while its browning work on your dough.
- To a large bowl add flour, baking powder and salt.
- Add in the room temp butter and massage into the flour mix.
- Pour in a cup of milk, keeping reserved flour on hand.
- If the dough gets too sticky, add in a tablespoon of flour until its no longer sticky and easy to handle.
- Pat it down and fold the dough over 2-3 times then roll out to 1 inch thickness
Cut out the biscuits, be sure not to twist the cutter (or glass) because your biscuits wont rise as high.
- For the gravy, remove the sausage once browned and set aside.
- Add 4 tablespoon unsalted butter directly into the pan the sauce was cooked in
Once the butter is melted, add 1 cup flour.
- Stir with a wooden spoon, it will be thick.
- Once it looks like a thick paste, slowly add in the milk, stirring frequently to milk it all together.
- Once the gravy is at your desired consistency, add the sausage back in
Add salt and pepper to taste.
- Let simmer on low while biscuits cook.
- Cook the biscuits.
- Add biscuits to a buttered cast iron skillet (or oven safe pan.)
- Cook for ten mins or until golden brown.
- Once removed from oven add some butter to the tops.
- While biscuits are cooking and gravy is simmering, prepare your other breakfast items - or clean up.
- Plate biscuits and gravy and enjoy.
For the best results, handle the biscuit dough as little as possible to keep it light and fluffy.
Refrigerating: Store leftover biscuits and gravy separately in the refrigerator. Place biscuits in an airtight container to keep them fresh. For the gravy, use a container with a tight-fitting lid to prevent drying out. They can be stored like this for up to 3 days.
Freezing: Biscuits and gravy can both be frozen, though they should be stored separately. Wrap biscuits individually in plastic wrap and then place them in a freezer bag. For the gravy, use a freezer-safe container. They can be stored in the freezer for up to a month.
Reheating: To reheat, thaw the biscuits and gravy in the refrigerator if they were frozen. Biscuits can be warmed in the oven at 350°F until heated through. For the gravy, reheat it on the stove over low heat, adding a bit of milk if it's too thick. This method helps to preserve the texture and flavor of the dish.
Absolutely! You can leave the meat out for a simple country gravy. You'll need to use butter as the main fat for the roux. Or you could use bacon instead.
Yes, you can make the biscuit dough ahead and store it in the fridge for up to 24 hours. Just make sure to cover it well.
Aim for about 1 inch in thickness. This ensures that your biscuits will be tall and fluffy.
If it's too thick, gradually stir in more milk until you reach the desired consistency. If too thin, cook it a bit longer to reduce or add a bit more flour.
No problem! You can use the rim of a small glass or cup, or even cut squares with a knife for a rustic look.