Biscuits & Sausage Gravy is the ultimate comfort breakfast—fluffy biscuits smothered in rich, creamy sausage gravy. It’s hearty, satisfying, and deeply nostalgic. Whether for a slow weekend morning or a crowd-pleasing brunch, this classic never disappoints.
Why This Recipe Works
- Thick, creamy gravy (never gluey)
- Well-seasoned sausage with peppery bite
- Simple pantry ingredients
- Ready in about 30 minutes
- Perfect for feeding a crowd
Ingredients
For the Biscuits
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar (optional)
- ½ cup cold butter, cubed
- 1 cup buttermilk
(Or use your favorite biscuits / Butter Swim Biscuits)
For the Sausage Gravy
- 1 lb breakfast sausage
- 3 tbsp all-purpose flour
- 2½ cups whole milk (more if needed)
- ½ tsp salt (to taste)
- 1 tsp black pepper (don’t be shy)
- Pinch of cayenne or red pepper flakes (optional)
How to Make Biscuits & Sausage Gravy
1. Bake the Biscuits
Prepare and bake biscuits according to recipe. Keep warm.
2. Brown the Sausage
In a large skillet over medium heat, cook sausage, breaking it up, until fully browned.
Do not drain the fat.
3. Make the Roux
Sprinkle flour over the sausage. Stir and cook 1–2 minutes to remove raw flour taste.
4. Add Milk
Slowly pour in milk while stirring.
Bring to a gentle simmer, stirring often, until gravy thickens (5–7 minutes).
5. Season
Add salt, black pepper, and cayenne if using. Adjust to taste.
6. Serve
Split warm biscuits and ladle gravy generously over the top.
Pro Tips for Perfect Gravy
- Whole milk makes it richest
- Add milk gradually for perfect thickness
- If gravy gets too thick, add a splash of milk
- Fresh cracked pepper makes a big difference
Serving Ideas
- Add a fried egg on top
- Serve with hash browns
- Pair with fresh fruit
Final Thought
Biscuits & Sausage Gravy is warm, filling, and pure comfort—the kind of breakfast that sticks with you in the best way. Once you master this classic, it’ll be a forever favorite.