Sausage Gravy and Biscuits

Introduction

Sausage Gravy and Biscuits is a classic Southern comfort dish made with fluffy, buttery biscuits smothered in rich, creamy sausage gravy. Hearty, filling, and full of savory flavor, this timeless breakfast is perfect for slow mornings, weekend brunch, or whenever you’re craving old-fashioned home cooking.

Ingredients

For the Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 tablespoon sugar (optional)
• 6 tablespoons cold unsalted butter, cubed
• ¾ cup cold milk

(You may also use store-bought biscuits if preferred.)

For the Sausage Gravy

• 1 pound breakfast sausage (pork sausage recommended)
• ⅓ cup all-purpose flour
• 3 to 3½ cups whole milk
• ½ teaspoon black pepper (or to taste)
• ¼ teaspoon salt (adjust as needed)
• Optional: pinch of cayenne or red pepper flakes

Instructions

Make the Biscuits

1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together flour, baking powder, salt, and sugar.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Stir in milk just until dough comes together.
5. Turn dough onto a floured surface, gently pat, and cut into biscuits.
6. Bake for 12–15 minutes, or until golden brown.

Make the Sausage Gravy

1. In a large skillet over medium heat, cook sausage until browned and crumbly.
2. Sprinkle flour over the cooked sausage and stir well. Cook for 1–2 minutes to remove raw flour taste.
3. Slowly pour in milk while stirring constantly.
4. Simmer until thick and creamy, about 5–7 minutes.
5. Season with black pepper, salt, and optional cayenne.

Serve

• Split warm biscuits in half.
• Spoon generous amounts of sausage gravy over the biscuits.
• Serve immediately while hot.

Tips for Best Results

• Use full-fat milk for the creamiest gravy.
• If gravy gets too thick, add a splash of milk to loosen it.
• Freshly cracked black pepper gives the best flavor.
• Do not overwork biscuit dough—light handling keeps them fluffy.

FAQs

Can I make sausage gravy ahead of time?
Yes. Make it up to 2 days ahead and reheat gently with added milk.

What sausage works best?
Traditional pork breakfast sausage gives the most authentic flavor.

Can I use canned biscuits?
Absolutely. They work well for a quick and easy version.