This delicious sausage gravy is served over warm biscuits for a hearty breakfast that is perfect for chilly mornings, special occasions and whenever you’re craving comfort food. 

Classic Southern Sausage Gravy and Biscuits

The perfect, creamy sausage gravy to top a Southern flaky biscuit. And it only calls for four simple ingredients.

I didn’t grow up with biscuits and gravy. My house was more of a cereal or scrambled eggs home, but when I started dating my husband, his dad would spoil me with his homemade biscuits with sausage gravy.

The secret to a flaky biscuit is shortening. They traditionally call for buttermilk, too, but I prefer to use Greek yogurt and milk. You can find the recipe for tender, buttery, flaky Southern biscuits at Girls Can Grill.

The dough is quite easy and makes six biscuits just crying for sausage gravy.

This homemade sausage gravy recipe is really basic—it’s just sausage, flour and milk. How easy is that? Simply brown the sausage, add flour to thicken the gravy and add the milk. Voila! You have a delicious Southern classic in just a few minutes. 

4.50 from 2 votes

Sausage Gravy

This delicious sausage gravy is served over warm biscuits for a hearty breakfast that is perfect for whenever you're craving comfort food.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6

Ingredients 

  • 1 lb. sausage
  • 1/4 cup flour
  • 2 cups milk
  • 1/2 tsp. Tony Chachere’s Original Creole Seasoning

Instructions 

  • BROWN: Break the sausage into small pieces and brown over medium heat in a large skillet.
  • ADD: Stir flour into the sausage drippings for about 1-2 minutes, until it creates a slight roux with the sausage grease.
  • COMBINE: Add the milk and Tony's and continue to stir until it thickens. About 3-5 minutes.
  • ASSEMBLE: Spoon over an open biscuit. Sprinkle with more Tony’s or fresh ground black pepper.

Nutrition

Calories: 299kcalCarbohydrates: 8gProtein: 15gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 64mgSodium: 512mgPotassium: 323mgFiber: 0.3gSugar: 4gVitamin A: 359IUVitamin C: 1mgCalcium: 108mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Ingredients for homemade sausage gravy

  • Sausage. Pork sausage is the traditional option here, but you can use chicken or turkey sausage if you want something leaner. However, you want to make sure the sausage has enough fat to create a flavorful and creamy gravy.
  • Flour. Another place for your all purpose flour to shine. 
  • Milk. For a thicker gravy, use whole milk or heavy cream. 
  • Tony Chachere’s Original Creole Seasoning

Substitutions: For a little bit of kick, use spicy sausages from your local grocery store or butcher. If you’re in a pinch you can also use sausage patties and crumble them in the pan as they cook.

See the full recipe card for servings and a full list of ingredients.

How to make sausage gravy and biscuits

  1. Brown: Break the sausage into small pieces and brown over medium heat in a large skillet.
  2. Add: Stir flour into the sausage drippings for about 1-2 minutes, until it creates a slight roux with the sausage grease.
  1. Combine: Add the milk and Tony’s and continue to stir until it thickens. About 3-5 minutes.
  2. Assemble: Spoon over an open biscuit. Sprinkle with more Tony’s or fresh ground black pepper.

How to serve homemade gravy and biscuits

Is there anything better than a hearty plate of warm biscuits and breakfast gravy? My favorite way to top a plate of biscuits and gravy is with an over easy fried egg. What a great breakfast on a chilly Saturday morning. Serve alongside your own perfect eggs, delicious brown sugar chili bacon and thick slices of fresh rosemary bread to soak up all that extra breakfast gravy. Serve alongside a bowl of fresh berries and a glass of milk, and your perfect breakfast is ready. 

Storage

Store leftover sausage gravy in an airtight container separate from the biscuits to prevent leftover gravy from getting soggy. The gravy can be refrigerated for up to three days or frozen for several weeks. 

Frequently Asked Questions

How do I thicken sausage gravy?

Thin gravy? No thanks. If your gravy is too thin, you can thicken it using cornstarch. If you prefer, you could also use mashed or blended, cooked potatoes to sneak in some extra veggies. 

​Why does my gravy taste like flour?

First thing first, it happens to all of us. This just means that you didn’t let the flour cook long enough leading to that yucky raw flour aftertaste. A good rule of thumb for making a roux is to always let the flour cook until golden brown, which ensures no raw flour taste and tons of flavor in your gravy, soup or sauce.

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


4.50 from 2 votes (2 ratings without comment)

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1 Comment

  1. Yum! This looks and sounds so good. I’ve actually been thinking about making this – haven’t before. After seeing your post, I think I’ll try it. How bad can it be right. Love your blog!