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Classic biscuits and gravy is perfect for breakfast or dinner. Buttery biscuits smothered in homemade sausage gravy is a family favorite!
We make Biscuits and Gravy during holidays, weekend mornings, or when we’re trying to feed a crowd. If you love it too, you’ll also like our Biscuits & Gravy Casserole.
An American Classic We love!
This popular dish seems to have roots in the American South, but is enjoyed all over the country. For us, it’s a classic breakfast recipe that has become a staple in our home.
- It’s delicious. Biscuits smothered in a delicious sausage gravy are hard NOT to enjoy. There is so much flavor and loved by all.
- They’re simple. Prepped in 5 minutes and made in 20 minutes, this dish is one that is great for holidays, brunches and weekends.
- Versatile. The type of sausage you choose (mild, sweet, hot) can add flavor or even adding: bacon bits, sauteed bell peppers, onions or heat with chili flakes, hot sauce, and jalapenos.
Just a few Ingredients!
We love that this recipe only requires a few ingredients!
- Buttermilk Biscuits – These cane be store-bought from the can or our Easy Homemade Biscuits.
- Pork Sausage – We use Jimmy Dean but any kind words. Change up the flavor by choosing a package of mild, medium, or hot sausage.
- All-Purpose Flour
- Milk – We use 2% or higher for this, but half and half or buttermilk works too.
- Salt and Black Pepper
How to Make Biscuits and Gravy
Bake the biscuits according to package directions until golden brown.
- SAUSAGE. Meanwhile, in a saucepan over medium-high heat, cook sausage while chopping it up into small pieces until browned and no longer pink.
- Do not drain excess grease from. the pan. The drippings will help bring the flour and milk together.
- FLOUR. Once sausage is cooked through, carefully stir in flour ½ cup at a time until sausage has a nice coating.
- GRAVY. Slowly add milk until you have reached your desired consistency. For 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 the homemade sausage gravy recipe immediately over warm biscuits.
GRAVY 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.
VARIATIONS
Here are some ideas for changing up your homemade biscuits and gravy:
- Replace the biscuits with rice, Corn Bread, toast, or Mashed Potatoes.
- Try using ground turkey (plus 2 tablespoons of butter) or ground beef in place of the sausage.
- Add some heat with a sprinkle of red pepper flakes, jalapeños, or Tabasco sauce.
- Try adding mushrooms or bell peppers, or cooked bacon bits to change up the flavor.
Serving and Storing
I usually like to serve sausage biscuits and gravy with something a little lighter since this dish is pretty heavy. Some of our favorite options are:
- Scrambled Eggs, Bacon in the Oven, Breakfast Potatoes, Strawberry Blueberry Smoothie, Avocado Eggs, Easy 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 stovetop until it reaches your desired temperature.
For More Breakfast Recipes:
Biscuits and Gravy Recipe
Ingredients
- 1 (16.3-ounce) can buttermilk biscuits, or Easy Homemade Biscuits
- 1 (16-ounce) Jimmy Dean sausage roll
- ½ – 1 cup all-purpose flour
- 1-2 cups milk
- salt and pepper, to taste
Instructions
- 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. Serve gravy immediately over warm biscuits.
Video
Notes
- Replace the biscuits with rice, corn bread, toast, or Mashed Potatoes.
- Try using ground turkey (plus 2 tablepsoons of butter) or ground beef in place of the sausage.
- Replace the regular milk with buttermilk.
- Try adding mushrooms, bell peppers or cooked bacon bits to change up the flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I use sage sausage, chopped green pepper, chopped onion and chopped celery.
Yum! Thanks for sharing that!
So yummy! It was a hit with the whole family, even with my kids who are picky eaters
That’s the best thing to hear! Thank you for letting me know 🙂
Quick and easy. Turned out great.
Thank you for saying that!
This is my go-to recipe every time my son asks for biscuits and gravy. i also make your b&g casserole when i feed a crowd and keep it warm in my crockpot 🙂
Awe, thank you for letting me know 🙂 Glad you like them!
My dad loves busciuts and gravy, but hes picky! I made these for him and he came back for A third helping. Id say this was a hit!
The ultimate comfort breakfast! So, so delicious!
I couldn’t agree more! Thank you 🙂
My go-to weekend breakfast!
easily one of my favorite recipes to make on the weekend!
This was amazing! My Hubby loved it!
What a perfect breakfast for when the kids are out of school . They will love this!!