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Homemade Biscuits and Gravy is a time-honored classic American breakfast recipe made with flaky buttermilk biscuits smothered with the BEST creamy sausage gravy!
The BEST Sausage Gravy Recipe
It is honestly so simple and easy to make the most incredible sausage gravy and biscuits that you will never want to order it from a restaurant again. Nothing compares to homemade sausage gravy made from scratch!
It’s almost shocking how such a humble dish made from mostly pantry ingredients with a little milk and breakfast sausage transforms into a hearty, rustic dish that satisfies any appetite! This biscuits and gravy recipe makes stick-to-your-ribs comfort food. Some people even call it “sawmill gravy” supposedly because it was fed to sawmill workers and lumberjacks to fuel them for a hard day of work.
In the South, it’s tradition to serve this savory sausage gravy over flaky homemade biscuits, but it’s just as good with breakfast burritos, roasted potatoes, hash browns, or a breakfast hash. This sausage gravy is even delicious over plain old toast. Everything is better with gravy, right?
We love biscuits and sausage gravy so much that sometimes we do a make ahead biscuits and gravy casserole version made with canned biscuits that you can prep the night before and bake up in the morning. Or for anybody with a sweet tooth, you have to try biscuits and chocolate gravy!
Ingredients in sausage gravy
- Pork sausage: I like to buy tubes of original Jimmy Dean breakfast sausage, but almost any pork sausage like hot or maple will work.
- Flour: All-purpose flour is a classic gravy thickener and the amount in this recipe is perfect for a silky gravy without getting too thick and gummy.
- Whole milk: Or half-and-half or even 2%.
- Spices: Salt & pepper are a must, but a few extra seasonings like thyme and garlic powder help make this gravy perfect.
How to make sausage gravy
- Start by making the homemade biscuits. My buttermilk biscuits really only take about 10 minutes to throw together and they are so much better than canned biscuits. I usually have them ready to go in less time than that before the oven is even done preheating.
- Brown the sausage. If you have a cast iron skillet, use it to brown the sausage, cooking it over medium-high heat and breaking the sausage up as you go. Any large pan will work, really, but there is something extra about sausage gravy made in a cast iron pan. Do NOT drain the fat from the sausage unless there happens to be a lot of it. A couple of tablespoons of drippings helps absorb the flour in the next step.
- Cook the flour. This is the key to perfect gravy without lumps! Decrease the heat to medium, then sprinkle the flour over the browned sausage and stir it in, letting it cook for a minute. The grease from the sausage will absorb the flour and thicken the gravy perfectly!
- Add the milk. Season the sausage with the salt, pepper, and spices, then stir in the milk. Continue to cook, stirring constantly, until thickened to your liking. We usually only do ours for 3-5 minutes, but the longer you cook it, the thicker the gravy will get. And it will continue to thicken some as it cools. If you find you have cooked it a little longer than you meant to and it’s thicker than you like, just thin it out with a little additional milk.
Make ahead instructions
You can actually make sausage gravy a day ahead and then just reheat it the next morning. Just heat it up in a skillet with a little additional milk since it tends to thicken up in the fridge overnight.
You can even make a big batch of gravy and freeze it in individual portions for reheating during the week.
More favorite breakfast recipes
- Oven Baked Bacon
- How to Make the Best French Toast
- Crepes (with LOTS of filling ideas!)
- German Pancakes
- Cheese Grits
- 1 batch buttermilk biscuits
- 1 pound breakfast sausage
- 6 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 3 cups whole milk
- Make biscuits. While they are baking, prepare the sausage gravy.
- Break up sausage in a large cast skillet over medium-high heat. Cook until browned. Do not drain the grease unless there is more than 2 tablespoons or so.
- Reduce heat to medium, then sprinkle the flour over the sausage, stirring until absorbed, about 1-2 minutes. Season with the salt, pepper, thyme, and garlic powder.
- Gradually add the milk, stirring constantly until thickened to your liking, anywhere from 3 minutes to 8 minutes. If the gravy gets too thick, add a little additional milk to thin it out.
- Leftovers will keep in the fridge for 3-5 days. Reheat in a pan or the microwave with a little milk to thin it out since the gravy tends to thicken overnight.
- The sausage gravy can be frozen for up to 3 months, then reheated with some additional milk.