Homemade Sausage Gravy with Buttery Biscuits

This Homemade Sausage Gravy with Buttery Biscuits is one of those classic comfort breakfasts I love making on slow mornings. The creamy, savory sausage gravy poured over warm, flaky biscuits is rich, filling, and packed with old-fashioned flavor. It’s simple, satisfying, and tastes like something straight out of a Southern kitchen.

Why I’ll Love This Recipe

I love this recipe because it’s hearty, flavorful, and surprisingly easy to make with just a handful of ingredients. The sausage brings in a deep, savory flavor, and the creamy gravy ties it all together perfectly. Paired with soft, buttery biscuits, it’s the kind of breakfast that keeps me full and happy all morning — and it’s always a hit with guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the sausage gravy

• Breakfast sausage (pork, spicy, or mild)
• All-purpose flour
• Whole milk
• Salt and pepper
• Optional: red pepper flakes, garlic powder, or sage for extra flavor

For the buttery biscuits

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter (cold and cubed)
• Buttermilk (or milk + vinegar as a substitute)

Directions

Make the biscuits

1. Preheat the oven
   I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients
   In a large bowl, I whisk together the flour, baking powder, and salt.
3. Cut in the butter
   I add cold, cubed butter and cut it into the flour using a pastry cutter or my fingers until the mixture looks like coarse crumbs.
4. Add buttermilk
   I pour in the buttermilk and stir just until the dough comes together. I’m careful not to overmix.
5. Shape and bake
   I turn the dough onto a floured surface, pat it out, and fold it a couple of times for flakiness. Then I cut out biscuits with a round cutter and bake for 12–15 minutes until golden.

Make the sausage gravy

1. Brown the sausage
   In a large skillet, I cook the sausage over medium heat, breaking it up as it browns. I don’t drain it — the fat adds flavor to the gravy.
2. Add flour
   Once the sausage is fully cooked, I sprinkle in the flour and stir to coat the meat. I cook this for 1–2 minutes to eliminate the raw flour taste.
3. Pour in the milk
   I slowly pour in the milk, stirring constantly to prevent lumps. I bring the mixture to a gentle simmer, stirring until it thickens — about 5–7 minutes.
4. Season to taste
   I season the gravy with salt, pepper, and any extras I like (a pinch of red pepper flakes or sage is great).
5. Serve
   I split the warm biscuits and spoon the hot sausage gravy generously over the top. I serve immediately while everything’s fresh and creamy.

Servings and timing

Servings: 4–6
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

• I use spicy sausage for extra heat
• I stir in shredded cheddar or a dash of hot sauce into the gravy
• I add a pinch of nutmeg or thyme for subtle depth
• I use plant-based sausage and non-dairy milk for a dairy-free version
• I make mini biscuits for bite-size servings at brunch

storage/reheating

Refrigerator: I store leftover biscuits and gravy in separate airtight containers for up to 3 days.

Freezer: I freeze baked biscuits for up to 2 months. Gravy can also be frozen, though it may need extra stirring when reheated.

Reheating: I reheat the gravy on the stove with a splash of milk to loosen it, and warm the biscuits in the oven or microwave until soft and warm.

FAQs

Can I make the biscuits ahead of time?

Yes, I bake the biscuits the night before and store them in an airtight container. I reheat them in the oven for a few minutes so they taste fresh.

Why did my gravy turn out too thick?

Gravy continues to thicken as it sits, so I add extra milk during cooking or reheating to adjust the consistency.

Can I use pre-made biscuits?

Yes, I sometimes use store-bought biscuits for a quick version, though homemade ones taste fresher and flakier.

What’s the best sausage to use?

I prefer ground breakfast sausage, either mild or spicy. Maple sausage adds a sweet twist, which also works well with the creamy gravy.

Can I double the recipe?

Absolutely. I often double the gravy for a crowd — or just to have leftovers. It reheats beautifully and tastes even better the next day.

Conclusion

Homemade Sausage Gravy with Buttery Biscuits is a hearty, comforting breakfast I love coming back to again and again. It’s rich, satisfying, and made with everyday ingredients — perfect for a weekend brunch or a cozy morning at home. Whether I’m making it for family or just treating myself, it always delivers warmth and flavor in every bite.

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