Savory

Sausage Gravy and Biscuits

Name: Sausage Gravy and Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 lb (450g) sweet sausage, casings removed; 2 cups (250g) all-purpose flour; 1 cup (120g) cake flour; 4 tsp (20g) salt; 1 tsp (5g) black pepper; 1/2 cup (115g) cold unsalted butter, cut into small pieces; 3/4 cup (180ml) whole milk; 1 large egg, beaten; 2 tbsp (30g) all-purpose flour, for the gravy; 4 tbsp (55g) unsalted butter, for the gravy

By Emma Sullivan · June 18, 2026 · Savory

Prep20 min

Cook25 min

Total45 min

Serves8

There's something special about a slow morning, where the only thing on the agenda is a warm, comforting breakfast. For me, that usually means a big ol' plate of sausage gravy and biscuits. I've spent years perfecting my recipe, and I'm excited to share it with you.

I remember the first time I had sausage gravy and biscuits - it was at my grandmother's house, and I was hooked from the very first bite. The combination of flaky, buttery biscuits and rich, meaty gravy was like nothing I'd ever tasted before.

Over the years, I've experimented with different types of sausage and various techniques for making the biscuits. I've found that using a combination of all-purpose and cake flour gives the biscuits a tender, flaky texture that's just perfect for sopping up the savory gravy.

This recipe is perfect for slow mornings and quick weekday breakfasts alike. The biscuits can be made ahead of time and frozen, and the gravy can be whipped up in just a few minutes. So whether you're feeding a crowd or just looking for a delicious breakfast to start your day off right, this recipe is sure to become a favorite.

In this recipe, we'll walk through the steps to make both the biscuits and the gravy from scratch. Don't worry if you're new to cooking - I'll guide you through each step, and before you know it, you'll be enjoying a delicious, homemade breakfast that's sure to impress.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The biscuits and gravy can be made ahead of time and frozen for later use.
The dish is perfect for slow mornings and quick weekday breakfasts alike.
The combination of flaky biscuits and rich, savory gravy is a match made in heaven.
This recipe is budget-friendly and can be made for a crowd.
The biscuits and gravy are also great for brunch or as a side dish for dinner.

Why This Recipe Works

The key to this recipe is in the layering of flavors and textures. The biscuits are made with a combination of all-purpose and cake flour, which gives them a tender, flaky texture that's just perfect for sopping up the savory gravy.

The gravy itself is made with a mixture of sausage, flour, and milk, which are cooked together to create a rich, creamy sauce. The sausage adds a meaty, slightly spicy flavor, while the flour helps to thicken the gravy and give it a smooth texture.

One of the most important things to keep in mind when making this recipe is to cook the biscuits and gravy at the right temperature. The biscuits should be baked in a hot oven, around 425 F, until they're golden brown and flaky. The gravy, on the other hand, should be cooked over medium-low heat, stirring constantly, until it reaches the desired consistency.

By following these steps and using the right ingredients, you'll be able to create a delicious, homemade breakfast that's sure to impress. The combination of flaky biscuits and rich, savory gravy is a match made in heaven, and I know you'll love it just as much as I do.

Ingredients You’ll Need

To make this recipe, you'll need a few basic ingredients, including sausage, flour, milk, and butter. You'll also need some salt and pepper to taste. The most important thing to keep in mind when choosing your ingredients is to use high-quality sausage and real butter - these will give your biscuits and gravy the best flavor.

When shopping for ingredients, be sure to check the labels and choose the best quality you can find. For the sausage, look for a brand that is made with 100% pork and has no added fillers or preservatives. For the flour, choose an all-purpose flour that is unbleached and unbromated.

1 lb (450g) sweet sausage, casings removedLook for a brand that is made with 100% pork and has no added fillers or preservatives. You can also use hot sausage if you prefer a spicier flavor.
2 cups (250g) all-purpose flourChoose an unbleached and unbromated flour for the best flavor and texture.
1 cup (120g) cake flourCake flour is a low-protein flour that will help to create a tender, flaky texture in the biscuits.
4 tsp (20g) saltUse a high-quality salt that is free of additives and has a good flavor.
1 tsp (5g) black pepperFreshly ground black pepper is best, as it will have the most flavor.
1/2 cup (115g) cold unsalted butter, cut into small piecesUse a high-quality butter that is fresh and has a good flavor.
3/4 cup (180ml) whole milkYou can also use 2% or skim milk if you prefer a lighter flavor.
1 large egg, beatenThe egg will help to create a rich, creamy flavor in the biscuits.
2 tbsp (30g) all-purpose flour, for the gravyThis flour will help to thicken the gravy and give it a smooth texture.
4 tbsp (55g) unsalted butter, for the gravyUse a high-quality butter that is fresh and has a good flavor.

Ingredients for Sausage Gravy and Biscuits

Equipment You’ll Need

Large heavy skillet or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsElectric mixerPastry blender or your fingersBaking sheet lined with parchment paper

How to Make Sausage Gravy and Biscuits

1
Preheat your oven to 425 F (220 C). Line a baking sheet with parchment paper and set it aside.
2
In a large bowl, whisk together the all-purpose flour, cake flour, salt, and pepper. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3
Add the beaten egg and stir the mixture until it forms a shaggy dough. Turn the dough out onto a floured surface and knead it a few times until it comes together.
4
Roll the dough out to a thickness of about 1 inch (2.5 cm). Use a biscuit cutter or the rim of a glass to cut out the biscuits. Gather the scraps, re-roll the dough, and cut out more biscuits.
5
Place the biscuits on the prepared baking sheet and bake them in the preheated oven for 12-15 minutes, or until they are golden brown.
6
While the biscuits are baking, cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes.
7
Remove the cooked sausage from the skillet with a slotted spoon and set it aside on a plate. Leave the drippings in the skillet.
8
Add the 4 tbsp (55g) of unsalted butter to the skillet and let it melt. Once the butter has melted, add the 2 tbsp (30g) of all-purpose flour and whisk it into the butter to make a roux, cooking for 1-2 minutes.
9
Slowly pour in 1 1/2 cups (360ml) of milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook it for 2-3 minutes, or until it thickens.
10
Add the cooked sausage back into the gravy and stir it to combine. Season the gravy with salt and pepper to taste.
11
To serve, split the biscuits in half and spoon the sausage gravy over the top.
12
Serve the biscuits and gravy hot, garnished with chopped fresh herbs if desired.

Expert Tips

Use high-quality ingredients, including real butter and pure sausage, for the best flavor.
Don't overmix the biscuit dough, or the biscuits will be tough.
If you want a lighter gravy, you can use more milk or add a little bit of cream.
To make the biscuits ahead of time, bake them and then freeze them. Simply thaw and reheat in the oven or microwave when you're ready to serve.
You can also make the gravy ahead of time and refrigerate or freeze it. Reheat it over low heat, whisking constantly, until it's warm and smooth.
To add some extra flavor to the biscuits, try adding a little bit of grated cheese or some chopped herbs to the dough before baking.
For an extra-rich gravy, try adding a little bit of heavy cream or half-and-half towards the end of cooking time.

Common Mistakes to Avoid

Overmixing the biscuit dough, which can make the biscuits tough.
Not cooking the sausage long enough, which can make it pink and undercooked.
Not whisking the gravy constantly, which can make it lumpy.
Not using high-quality ingredients, which can make the dish lack flavor.
Not baking the biscuits long enough, which can make them undercooked and doughy.
Not stirring the gravy constantly, which can make it stick to the bottom of the pan.

Variations and Substitutions

Try using different types of sausage, such as chorizo or Italian sausage, for a unique flavor.
Add some diced vegetables, such as bell peppers or onions, to the sausage for added flavor and nutrition.
Use different types of milk, such as almond or soy milk, for a non-dairy version of the gravy.
Add some grated cheese, such as cheddar or Parmesan, to the biscuits for an extra burst of flavor.
Try using different types of flour, such as whole wheat or gluten-free, for a different texture and flavor.
Add some diced ham or bacon to the gravy for added smokiness and flavor.
Use different herbs, such as thyme or rosemary, to add a unique flavor to the biscuits and gravy.

What to Serve With Sausage Gravy and Biscuits

Serve the biscuits and gravy hot, garnished with chopped fresh herbs if desired. You can also serve it with a side of scrambled eggs, hash browns, or fresh fruit for a complete breakfast.

Some other ideas for serving biscuits and gravy include serving it with a side of sausage links or bacon, or using it as a topping for a breakfast sandwich. You could also try serving it with a side of grits or oatmeal for a different twist on a classic breakfast dish.

Scrambled eggsHash brownsFresh fruitSausage linksBaconGritsOatmeal

Make-Ahead, Storage, Freezing and Reheating

The biscuits and gravy can be stored in the fridge for up to 3 days or frozen for up to 2 months. To freeze, simply place the biscuits and gravy in a freezer-safe bag or container and store it in the freezer.

To reheat, simply thaw the biscuits and gravy overnight in the fridge and then reheat it in the oven or microwave until warm and toasty. You can also reheat it on the stovetop over low heat, whisking constantly, until warm and smooth.

Some tips for reheating biscuits and gravy include using a low heat to prevent the gravy from breaking, and whisking constantly to prevent lumps from forming. You can also try adding a little bit of milk or cream to the gravy to thin it out and make it more pourable.

Another option for reheating biscuits and gravy is to use a toaster oven or conventional oven. Simply place the biscuits and gravy in the oven and bake at 350 F (180 C) for 5-10 minutes, or until warm and toasty.

Frequently Asked Questions

What type of sausage should I use for this recipe?

You can use any type of sausage you like, but sweet sausage or breakfast sausage works best. Look for a brand that is made with 100% pork and has no added fillers or preservatives.

Can I make the biscuits ahead of time?

Yes, you can make the biscuits ahead of time and freeze them. Simply bake the biscuits and then freeze them. To reheat, simply thaw the biscuits overnight in the fridge and then reheat them in the oven or microwave until warm and toasty.

How do I prevent the gravy from becoming too thick?

To prevent the gravy from becoming too thick, you can try adding a little bit of milk or cream to thin it out. You can also try whisking the gravy constantly as it cooks to prevent lumps from forming.

Can I use a different type of flour for the biscuits?

Yes, you can use a different type of flour for the biscuits, such as whole wheat or gluten-free. However, keep in mind that the texture and flavor of the biscuits may be slightly different.

How do I store the biscuits and gravy?

Can I make the gravy ahead of time?

Yes, you can make the gravy ahead of time and refrigerate or freeze it. To reheat, simply thaw the gravy overnight in the fridge and then reheat it over low heat, whisking constantly, until warm and smooth.

What can I serve with the biscuits and gravy?

You can serve the biscuits and gravy with a variety of sides, such as scrambled eggs, hash browns, or fresh fruit. You can also try serving it with a side of sausage links or bacon, or using it as a topping for a breakfast sandwich.

Can I use a different type of milk for the gravy?

Yes, you can use a different type of milk for the gravy, such as almond or soy milk. However, keep in mind that the flavor and texture of the gravy may be slightly different.

The Full Recipe

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