Quick Summary
Biscuits and Gravy-Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe!
There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hearty dish that is popular in the South and very popular in our house. It is traditionally a breakfast dish, but we make it for dinner too. It is satisfying and super easy to make.
I like to use our buttermilk drop biscuit recipe because they are the SO easy to make and turn out perfectly every time. The biscuits are buttery, tender, and so good topped with the creamy sausage gravy. The combo is amazing, the ultimate comfort food!
Table of Contents
Ingredients
You only need a few ingredients to make the sausage gravy and I promise homemade biscuits are worth the effort! You will need:
- Breakfast sausage
- Flour
- Milk
- Pure maple syrup
- Sage
- Homemade Biscuits (can use store-bought)
Easy Sausage Gravy
Homemade sausage gravy is easy to whip up and so good over warm biscuits. You can also serve the gravy over fried chicken, breakfast potatoes, mashed potatoes, English muffins, or toast.
- Use pork breakfast sausage to make the gravy. It is a hearty sausage and will give the gravy a rustic texture. You can use mild, hot, or even maple sausage.
- Don't drain the fat off of the cooked sausage. You want fat to flavor the gravy.
- Use whole milk for best results. You want the gravy to be rich, thick, and creamy!
- Our secret to the best gravy? Add in a little pure maple syrup and fresh sage! The flavors are incredible.
- If you want a spicy kick, you can add red pepper flakes or a dash of hot sauce to the gravy.
Biscuits
Tender, buttery, biscuits are perfect for soaking up allllll the gravy. We like to make homemade biscuits because they are the BEST!
- I like to use our Buttermilk Drop Biscuits because they are the easiest and SO good. Our Greek Yogurt Biscuits also work well. In a pinch you can also use store bought biscuits. Try to find a rustic, thick biscuit if you can.
How to Make Biscuits and Gravy
- In a large skillet, brown the sausage over medium heat, stirring occasionally with a wooden spoon, until no longer pink. Break up any big pieces of sausage with the spoon. Don't drain the grease off of the sausage.
- Reduce the heat to low. Sprinkle the flour evenly over the sausage and stir until the sausage absorbs the flour. Pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens, about 8 to 10 minutes. Add maple syrup and sage, if using. Season with salt and pepper, to taste.
- Serve the gravy over warm biscuits.
Make the Gravy in Advance
You can make a batch of gravy in advance so breakfast in the morning is super simple!
- Simply follow this recipe, let the gravy cool completely, then store the gravy in a sealed container in the refrigerator. Pour the gravy in a large skillet and heat on low, stirring occasionally. If the gravy is a little too thick you can add a little splash of milk.
Serving Suggestions
Biscuits and Gravy are very filling so you really don't need to serve anything else, but if you want a full breakfast spread, go for it! Here are a few ideas:
- Eggs (scrambled, over easy, fried, or hard-boiled)
- Breakfast Casserole
- Fruit Salad
- Strawberry Banana Smoothie
- Breakfast potatoes or Hash browns
How to Store
- Leftover Gravy: Let the gravy cool completely and then refrigerate in an airtight container for up to 3 days. You can freeze cooled gravy in a freezer container for up to 3 months. Thaw overnight in the fridge and reheat on low in a skillet on the stove, stirring occasionally. Add a little more milk, if necessary.
- Leftover Biscuits: Biscuits are best the day they are made, but you can store in an airtight container on the counter for up to 2 days. Warm in the microwave or oven. You can also freeze biscuits for up to 2 months. Thaw and warm before serving.
- Freezing: After completely cooled, freeze the gravy for 3-5 months.
More Breakfast Recipes
- French Toast
- Best Buttermilk Pancakes
- Vegetable Frittata
- German Pancakes
- Belgian Waffles
- Breakfast Sandwich
- Breakfast Burrito
Find more BREAKFAST RECIPES HERE!
Biscuits and Gravy
Ingredients
- 1 pound breakfast sausage
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 2 tablespoons pure maple syrup
- ½ teaspoon minced fresh sage, optional
- Kosher salt and freshly ground black pepper, to taste
- Homemade Biscuits (or store-bought biscuits)
Instructions
- In a large skillet, brown the sausage over medium heat, stirring occasionally with a wooden spoon, until no longer pink. Break up any big pieces of sausage with the spoon. Don't drain the grease off of the sausage.
- Reduce the heat to low. Sprinkle the flour evenly over the sausage and stir until the sausage absorbs the flour. Pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens, about 8 to 10 minutes. Add maple syrup and sage, if using. Season with salt and pepper, to taste.
- Serve the gravy over warm biscuits.
Notes
Nutrition
Have you tried this recipe?
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