Classic Biscuits and Gravy is perfect for breakfast or dinner. Buttery biscuits smothered in a homemade sausage gravy is a family favorite!
Sausage Biscuits and Gravy
American biscuits are similar to dinner rolls, except instead of being leavened with yeast, they are leavened with baking powder. They are typically round, about 2-3 inches in diameter, and have buttery flaky layers.
Golden brown biscuits pair well with sweet jams, or in this case savory gravy. This popular dish seems to have roots in the American south, but is enjoyed all over the country.
Make Homemade Biscuits to go with your breakfast sausage gravy, or for simplicity sake, you can use the refrigerated biscuits that come in a can.
Especially if we’re doing a big family breakfast during the holidays, or even just throwing together ‘breakfast for dinner‘ on a busy weeknight, it’s easier to whip out the pre-made stuff. 😉
How to Make biscuits and Gravy
As delicious as Buttermilk Biscuits are, let’s be honest – the gravy is the real star of the show. The best part? This sausage gravy recipe only takes THREE ingredients to make! And chances are, you already have 2 of them on hand.
SAUSAGE. To make the sausage gravy, cook the sausage on medium high heat until no longer pink. Use a spatula to break it up as you cook it.
SAUCE. Once sausage is cooked through, carefully stir in flour, ½ cup at a time, until sausage has a nice coating. Slowly add your milk, until you’ve reached your desired consistency.
- Thinner. For a soupier gravy, add more milk.
- Thicker. For a thicker sauce, add less milk. If you find you have added too much milk, add flour to thicken it up.
SEASON. Season this with salt and pepper and enjoy your super simple and delicious biscuits and gravy!
You’ll be blown away by how much flavor can be created with such few ingredients in so little time. And then when you pour it over some freshly baked buttermilk biscuits? It’s a match made in heaven!
Do not drain. Remember, do not drain the excess fat from the sausage after cooking it. The sausage drippings will help bring the flour and milk together.
Flour. Completely stir the flour and allow it to cook with the sausage and drippings for 1-2 minutes, then slowly add the milk.
Sausage. I used a 1 pound package of Jimmy Dean Sausage. You can use another brand of pork sausage. Change up the flavor by choosing a package of mild, medium, or hot sausage.
biscuits And gravy Variations
Here are some ideas for changing up your classic B & G:
- Replace the biscuits with rice, Corn Bread, toast, or Mashed Potatoes.
- Try using ground turkey (plus 2 tbsp of butter) or ground beef in place of the sausage.
- Replace regular milk with buttermilk.
- Add some heat with chili flakes, jalapeños or tabasco sauce.
- Try adding mushrooms or bell peppers, or cooked bacon bits to change up the flavor.
- Make a Casserole Version to easily feed a crowd.
Serving and Storing
I usually like to serve B&G with something a little lighter since this dish is pretty heavy. Some of our favorite options are:
- Scrambled Eggs
- Oven Baked Bacon
- Breakfast Potatoes
- Strawberry Blueberry Smoothie
- Avocado Bacon and Eggs
- Fruit Salad
FREEZE the gravy. Cream based sauce and gravy are best when freshly made. However, you can freeze the gravy to be used later.
- The key to reheating it is to go low and slow. Thaw the gravy and place it in a large skillet or saucepan. Heat it up slowly over low heat, stirring occasionally. Whisk in a bit of milk to help smooth out the texture.
STORE baked biscuits in an airtight container at room temperature for 2-3 days. They can also be wrapped in plastic, placed together in a freezer Ziploc and frozen for 3 months.
STORE leftover gravy in a separate container in the fridge for 3-4 days. Reheat it in the microwave or in a saucepan on the stove top until it reaches your desired temperature.
For more Favorite breakfast recipes, check out:
- Biscuit Egg Casserole
- Puff Pastry Sausage Rolls
- Sausage Breakfast Casserole
- Sausage Cream Cheese Casserole
- Healthy Egg Muffins
Biscuits and Gravy Recipe
- Bake biscuits according to package directions.
- Meanwhile, in a saucepan over medium-high heat, cook sausage while chopping it up into small pieces until browned and cooked through. (Do not drain excess fat from the sausage—it helps bring the flour and milk together.)
- Once sausage is cooked through, carefully stir in flour ½ cup at a time until sausage has a nice coating.
- Slowly add milk until you have reached your desired consistency. If you prefer a more runny gravy, add more milk. If you like the gravy to be thicker, add less milk. If you find you have added too much milk, add some flour to thicken it up.
- Add salt and pepper to taste. Serve gravy immediately over warm biscuits.