Sausage Gravy and Biscuits Recipe

When I think about sausage gravy and biscuits, my mind immediately goes to lazy weekend mornings with family. This dish is the epitome of comfort food—rich, hearty, and absolutely satisfying. My first attempt at making sausage gravy was a disaster, though. The gravy was either too thick or way too runny, and let’s just say the biscuits were closer to hockey pucks than fluffy pillows. But over time, I mastered the art of this Southern classic, and now it’s my go-to dish for a crowd-pleasing breakfast or brunch.

If you’ve never made sausage gravy and biscuits from scratch, don’t worry. It’s much easier than it looks, and I’ll walk you through every step. By the time we’re done, you’ll have a plate of warm, flaky biscuits smothered in creamy, sausage-studded gravy that’s sure to impress.

What Are Sausage Gravy and Biscuits?

At its core, sausage gravy and biscuits is a dish of tender, flaky biscuits topped with creamy gravy made from crumbled sausage. It’s a breakfast staple in the South, but its appeal stretches far beyond. The combination of buttery biscuits and savory gravy is pure magic.

This dish is deeply rooted in Southern cooking traditions. It’s simple, affordable, and made with pantry staples, which is why it’s been a favorite for generations. While the concept is straightforward, the flavor possibilities are endless, thanks to variations in seasoning and toppings. If you’re curious about its origins and how it’s evolved, this detailed guide offers some interesting insights.

Ingredients for Sausage Gravy and Biscuits

The ingredients for this dish are simple, but the key is using fresh, quality components.

• Ground sausage: Pork sausage is traditional, but turkey sausage works too for a leaner option.
• All-purpose flour: This is used to create a roux that thickens the gravy.
• Milk: Whole milk gives the creamiest texture, but you can use heavy cream or even almond milk as a substitute.
• Butter or sausage drippings: Adds richness to the gravy.
• Freshly baked biscuits: You can make them from scratch or use a good-quality store-bought option.

• Salt and black pepper: Simple but essential.
• Optional spices: A pinch of garlic powder, cayenne pepper, or thyme can elevate the flavor.

Pro Tip: If you’re making biscuits from scratch, cold butter is your secret weapon. It creates those flaky layers that everyone loves.

Equipment You’ll Need

You don’t need any fancy tools to make sausage gravy and biscuits. Here’s a basic list:

• A large skillet for browning the sausage and making the gravy.
• Mixing bowls for preparing biscuit dough if you’re making them from scratch.
• A whisk to ensure the gravy is smooth and lump-free.
• A biscuit cutter or even a glass to shape the dough.

For biscuits, I swear by my cast-iron skillet. It helps the biscuits cook evenly and gives them a beautifully golden crust.

Step-by-Step Instructions

Quick Tip: If your gravy gets too thick, just add a splash of milk to thin it out.

• For homemade biscuits, combine flour, baking powder, salt, and cold butter in a bowl. Mix until crumbly, then add milk and gently knead until a dough forms.
• Roll out the dough and cut into circles using a biscuit cutter. Bake at 425°F for 12-15 minutes, or until golden brown.
• For store-bought biscuits, follow the package instructions and focus your energy on perfecting the gravy.

Once your biscuits are ready, split them in half and ladle a generous portion of gravy over the top. Garnish with fresh parsley or a sprinkle of cheese for a finishing touch.

Tips for Perfect Sausage Gravy and Biscuits

• Use High-Quality Sausage: The flavor of the sausage will make or break your gravy. Opt for fresh, well-seasoned sausage for the best results.
• Don’t Skip the Roux: Cooking the flour with the sausage drippings ensures a smooth, creamy gravy.
• Serve Immediately: This dish is best enjoyed fresh, as the biscuits will soak up the gravy over time.

The first time I skipped the roux step, my gravy turned out lumpy and thin. Trust me—don’t make the same mistake.

Variations to Try

One of the best things about sausage gravy and biscuits is how versatile it is. Here are a few fun twists to experiment with:

• Sausage Gravy Breakfast Pizza: Use biscuit dough as the crust and top with gravy, cheese, and scrambled eggs.
• Spicy Sausage Gravy: Add cayenne pepper or red pepper flakes for a kick.
• Gluten-Free Biscuits and Gravy: Use gluten-free flour blends for both the biscuits and gravy.

I once made a version with maple-flavored sausage and drizzled the gravy with a touch of honey. It was unexpectedly delicious!

Serving Suggestions

This dish is hearty enough to stand on its own, but here are some ideas to round out your meal:

• Pair with scrambled eggs or a side of hash browns for a full breakfast spread.
• Add fresh fruit or a simple salad for balance.
• Serve as a comforting dinner with sautéed greens or roasted vegetables.

Leftovers can be stored in the fridge for up to 3 days. To reheat, warm the gravy on the stovetop and microwave the biscuits for 10-15 seconds.

FAQs

Can I make sausage gravy ahead of time?

Yes! Store it in an airtight container in the fridge. Reheat gently on the stove, adding a splash of milk to loosen it up.

What’s the best way to reheat sausage gravy?

Heat it slowly in a saucepan over low heat, stirring frequently. Avoid using high heat, as it can cause the gravy to separate.

Can I freeze biscuits and gravy?

You can freeze the biscuits separately, but the gravy is best made fresh. If you must freeze it, store in an airtight container and reheat with extra milk.

What type of sausage works best?

A mild pork sausage is traditional, but spicy or maple-flavored sausages can add a fun twist.

Final Thoughts

Sausage gravy and biscuits is the kind of dish that brings people together. It’s hearty, delicious, and surprisingly simple to make. Whether you stick to the classic recipe or experiment with new variations, you’re guaranteed a meal that’s both comforting and satisfying. What’s your favorite way to enjoy this Southern classic? Share your tips or variations in the comments—I’d love to hear them!