There’s nothing quite like waking up to a plate of warm, flaky biscuits smothered in rich, creamy sausage gravy. This Homemade Sausage Gravy and Biscuits recipe is true Southern comfort at its best—simple ingredients, hearty flavor, and pure satisfaction in every bite. Made with perfectly seasoned breakfast sausage and a smooth, peppery gravy poured over buttery homemade (or store-bought) biscuits, it’s the ultimate weekend breakfast or brunch recipe.
This dish is one of my husbands absolute favorites so Sausage Gravy and Biscuits is always on the menu! Whether you’re serving it for a cozy family morning or a big holiday breakfast, this classic dish always delivers comfort and nostalgia. Easy to make, filling, and downright delicious, it’s a recipe you’ll come back to time and time again.
Kelly’s Kitchen Tip’s
Sausage Gravy & Biscuits Tips
- Use quality sausage – Choose a flavorful breakfast sausage, either mild or spicy, depending on your taste. The sausage is the heart of this dish, so don’t skimp on the flavor!
- Don’t drain all the grease – Leave a tablespoon or two of sausage drippings in the pan before adding flour. It helps create a rich roux that gives your gravy that classic Southern flavor.
- Whisk constantly – When adding milk, whisk continuously to avoid lumps and create a smooth, creamy texture.
- Season gradually – Add salt and black pepper little by little, tasting as you go. Sausage varies in saltiness, and it’s easy to over-season if you add too much at once.
- Biscuits matter – Whether you use homemade, canned, or frozen, make sure they’re fresh from the oven when you serve them—the warmth helps soak up the creamy gravy perfectly.
Customization & Add-Ins
- Spice it up – Add crushed red pepper flakes, a dash of cayenne, or hot sauce for a little extra heat. We love to use a dash of Sriracha or Franks Red Hot seasoning to the sausage for an added kick.
- Creamier texture – Stir in a splash of heavy cream at the end for a richer, silkier gravy.
- Meat swaps – Try ground turkey, chicken sausage, or even plant-based sausage crumbles for a lighter option.
- Herby flavor – Mix in fresh herbs like thyme, parsley, or chives for a flavorful twist.
- Make it a meal – Top with fried or scrambled eggs for a hearty brunch-style version.
Storage & Reheating
- Refrigerate: Store leftover gravy in an airtight container for up to 3 days. Biscuits can be kept separately at room temperature for 1–2 days, or refrigerated for longer freshness.
- Reheat: Warm gravy gently on the stovetop over low heat, adding a splash of milk to loosen the consistency if it’s thickened in the fridge. Reheat biscuits in the oven at 350°F for 5–7 minutes until warm.
- Freeze: Gravy can be frozen in freezer-safe containers for up to 2 months. Thaw in the fridge overnight, then reheat slowly while whisking in a bit of extra milk to restore the creamy texture.
- Make-ahead tip: You can cook the sausage and prepare the roux a day in advance—just store them separately and finish the gravy when ready to serve for the freshest flavor.
Sausage Gravy and Biscuits
Ingredients
- 1 lb Italian sausage, I used hot italian sausage but use whatever heat preference you like
- 1 can buttermilk biscuits
Country Gravy
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons freshly cracked black pepper less if it’s not a coarse grind or if you don’t like spice – see note*
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon garlic powder
- 2 cups milk
Instructions
- Begin by preheating your oven to 350°F (*refer to your can of biscuits for specific heating instructions). Prep a baking sheet with a sheet of parchment and arrange the biscuits 1-2 inches apart. Once the oven is preheated, pop in the biscuits and cook according to package instructions.
- Brown and crumble your sausage, about 5-8 minutes until fully cooked. Drain off any excess fat and set aside.
- Country Gravy
- While your biscuits bake, heat a large nonstick skillet over medium heat. Add the (1⁄4 cup) butter. Once the butter has melted, continuously whisk while adding in the (1⁄4 cup) flour, (1 1⁄2 tsp) pepper, (1⁄2 tsp) salt, and (1⁄4 tsp) garlic powder. Once the mixture is fully combined and has reached a smooth consistency, remove the skillet from the burner and let it rest for 10 minutes.
- Return the skillet to the burner and heat over medium heat. Slowly pour in the (2 cups) milk while continuously whisking. Allow the gravy to cook until it has thickened, remembering to occasionally stir (roughly 5 minutes).
- Taste and adjust seasonings.
- Dump the cooked sausage into your gravy and stir until well combined. Slice your warm biscuits in half and pour your desired amount of sausage gravy on top. Serve & enjoy!
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