Sausage Gravy Over Biscuits
Welcome, breakfast lovers! Is there anything more comforting than a plate of homemade biscuits smothered in creamy sausage gravy? This dish has been known to make mornings magical and turn any brunch into an event. Let’s dive into the recipe that has won hearts and bellies everywhere.
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A Little Backstory on Sausage Gravy
Sausage gravy over biscuits is not just a meal—it’s a hug on a plate. This Southern classic might seem intimidating to make, but it’s easier than finding matching socks before coffee. It’s also one of those dishes where everyone suddenly finds themselves “too full” to do chores afterward. Coincidence? I think not.
Let’s take a moment to appreciate the humble beginnings of sausage gravy over biscuits. Picture it: early mornings on a Southern farm, where breakfast needed to be hearty enough to fuel a full day’s work. Someone looked at a little bit of sausage, a bag of flour, and some milk and thought, “We can make this work.” And work it did! The gravy was poured over fresh, fluffy biscuits that came together with a few pantry staples, and just like that, a classic was born. These days, sausage gravy over biscuits isn’t just about food—it’s about love, comfort, and starting the day off right (or ending it, if you’re into breakfast-for-dinner vibes). It’s the kind of meal that makes you want to linger at the table and savor every bite.
Ingredients for Sausage Gravy and Biscuits
For the Gravy:
- 1 pound ground breakfast sausage (regular or spicy—your call!)
- 4 tablespoons all-purpose flour
- 3 cups whole milk (room temperature is ideal)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional: a pinch of cayenne for a little kick
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (cold, diced)
- 3/4 cup whole milk or buttermilk
How to Make Sausage Gravy
Step 1: Cooking the Sausage
Heat a large skillet over medium. Crumble the sausage into the pan and cook, stirring occasionally, until browned and fully cooked. Allow the sausage to render its fat during cooking. Drain excess grease, leaving about 2 tablespoons in the pan.
Step 2: Adding the Flour
Sprinkle flour evenly over the cooked sausage. Stir the mixture and cook for about 2 minutes to incorporate the flour and eliminate any raw taste.
Step 3: Incorporating the Milk
Pour milk slowly into the skillet while whisking continuously. Bring the mixture to a gentle simmer, allowing it to thicken. Stir in salt, pepper, and any optional spices. Adjust the seasoning to taste.
How to Make Biscuits
Step 1: Preheating and Preparation
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Step 2: Mixing the Dry Ingredients
Combine flour, baking powder, and salt in a large bowl, whisking briefly to distribute the ingredients evenly.
Step 3: Cutting in the Butter
Add cold, diced butter to the flour mixture. Use a pastry cutter or fingers to work the butter into the flour until it resembles pea-sized crumbs.
Step 4: Adding the Milk
Pour milk into the mixture and stir gently until a dough forms. Avoid overmixing to keep the biscuits tender.
Step 5: Shaping and Baking
Turn the dough onto a floured surface and pat it gently to about 1-inch thickness. Use a biscuit cutter or an inverted glass to cut out rounds. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes or until golden.
Alternatively, a food processor can be used to make the biscuit dough. Add the dry ingredients to the food processor bowl and pulse to combine. Scatter the cold, diced butter over the flour mixture and pulse a few times until the mixture resembles coarse crumbs. Slowly add the milk through the feed tube while pulsing, just until the dough begins to come together. Be careful not to overmix. Turn the dough out onto a floured surface and proceed with shaping and baking as directed.
Serving Suggestions
Split warm biscuits and top generously with sausage gravy. Garnish with fresh parsley for a touch of color. Pair with eggs, fruit, or coffee for a complete breakfast.
Tips for Smooth Gravy
- Using Warm Milk: Room-temperature milk helps maintain a smooth texture.
- Whisking Continuously: Stir constantly when adding milk to prevent lumps.
- Simmering Gently: Keep the heat low and allow the gravy to thicken gradually.
Can I Freeze the Gravy?
Yes!! It freezes beautifully!!
Freezing Instructions:
Once cooled, transfer the sausage gravy into an airtight container or freezer-safe bag. Flatten the bag for easy storage and quicker thawing. Use within 3 months for the best flavor.
Thawing and Reheating:
Thaw frozen gravy in the refrigerator overnight. Reheat in a saucepan over low heat, stirring frequently. Add a splash of milk if the gravy seems too thick.
Storage Tips
- Refrigerator: Store leftover gravy in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave, adding milk if necessary.
- Biscuits: Keep biscuits at room temperature in an airtight container for up to 2 days, or refrigerate for up to a week. Reheat in the oven for the best texture.
Final Thoughts
This sausage gravy over biscuits recipe is the ultimate comfort food. It’s simple, hearty, and unapologetically indulgent. Whether it’s a lazy Sunday brunch or breakfast-for-dinner kind of night, this dish is sure to satisfy. So go ahead, grab a fork, and dig in. You’ve earned it!
Homemade Salisbury Steak Recipe
Sausage Gravy Over Biscuits
Ingredients
For The Gravy
- 1 pound ground breakfast sausage regular or spicy
- 4 tablespoons all-purpose flour
- 3 cups whole milk room temperature is ideal
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- Optional: a pinch of cayenne pepper
For The Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter cold, diced
- 3/4 cup whole milk or buttermilk
Instructions
- Brown the ground breakfast sausage in a large skillet over medium heat until fully cooked
- Sprinkle the flour evenly over the sausage and stir to coat, cooking for about 2 minutes to remove any raw flour taste.
- Gradually whisk in the milk, pouring slowly to avoid lumps, and bring the mixture to a gentle simmer. Add salt, pepper, and any optional spices, stirring occasionally until the gravy thickens.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Add the cold, diced butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles pea-sized crumbs. Stir in the milk gently until a soft dough forms, being careful not to overmix. Turn the dough onto a floured surface and pat it to about 1-inch thickness. Cut into rounds using a biscuit cutter or glass, then place them on the prepared baking sheet.
- Alternatively, a food processor can be used to make the biscuit dough. Add the dry ingredients to the food processor bowl and pulse to combine. Scatter the cold, diced butter over the flour mixture and pulse a few times until the mixture resembles coarse crumbs. Slowly add the milk through the feed tube while pulsing, just until the dough begins to come together. Be careful not to overmix. Turn the dough out onto a floured surface and proceed with shaping and baking as directed.
- Bake for 12-15 minutes, or until golden brown.
- Serve the warm biscuits split in half and generously topped with the creamy sausage gravy.