Biscuits and sausage gravy have long been a loved breakfast staple – and it’s no surprise why! Tender, flaky, melt-in-your-mouth fresh-baked biscuits are smothered in a rich and creamy homemade gravy that’s loaded with savory chunks of sausage. It’s a hearty and satisfying meal that really “sticks to your ribs.” This classic biscuits with sausage gravy recipe doesn’t use any canned biscuits, but is still quick and easy to make from scratch!
What You’ll Learn in this post
My father-in-law loved making sausage gravy and it was always the first thing he made on his visits. His mom grew up in Kentucky and she taught him how to make southern biscuits and gravy.
It is definitely a thing in their family because when we eat out for breakfast at a country-style restaurant like Cracker Barrel, my husband always orders biscuits and gravy.
So, I made it my mission to come up with the best biscuits and sausage gravy recipe that we could enjoy right at home.
Homemade Biscuits and Sausage Gravy Made Easy
As I was looking for a great homemade biscuits and sausage gravy recipe to try, I noticed that everywhere I looked the recipes were separated or they used canned biscuits. But why? It’s so simple to whip and bake up fluffy biscuits in no time.
So here you’ll also find my tried-and-true Easy 3 Ingredient Biscuits recipe. With these fast biscuits from scratch, you’ll never open a can of biscuits again!
Then I researched good gravy recipes to pair with my foolproof scratch-made biscuits. I found and fell in love with the Pioneer Woman’s sausage gravy recipe and it’s the inspiration for how I make sausage gravy now.
Seasoned pork sausage is quickly cooked, then mixed with a flour and milk roux to form a creamy, super-rich, and flavorful gravy. It’s perfectly pourable to cover every bit of your biscuits!
Ingredient Notes and Substitutions
- Breakfast Sausage – you can use the hot or mild flavor, or even turkey breakfast sausage if that’s what you have.
- Milk – we usually use 2% milk, but you can also use whole milk for extra creamy gravy.
- All-purpose flour – this is the best option, but you can also use self-rising flour.
- Self-rising flour – if you don’t have one available, check out our guide on how to make self-rising flour using all-purpose flour.
- Heavy cream – this is a must for rich and extra delicious sausage gravy. Don’t substitute with anything else.
Kitchen Tools Needed
Shop This Post
How to Make Sausage Gravy and Biscuits
This recipe is so simple, you can actually work on multiple components at once. I suggest getting the sausage cooking on the stove, then make the biscuits while the meat browns.
Next thing you know the biscuits are baking in the oven and you’re mixing up a delicious gravy!
From start to finish you only need 30 minutes to prepare this dish from scratch. Just follow these easy steps:
- Preheat the oven to 475 degrees Fahrenheit. Add sausage to a large skillet over medium heat. Break up the meat as it cooks so the sausage becomes evenly browned. Meanwhile, make the biscuits.
- Add flour and salt to a medium bowl. Pour in cold cream and stir with a wooden spoon for 30 seconds, until combined.
- Tip the dough out onto a lightly floured surface. Pat into a long rectangle, fold the dough over into thirds, and pat out again. Repeat three more times, rotating the dough 1/4 turn after each folding.
- Use a 3″ cutter to cut out the biscuits. Press straight down without twisting or turning the cutter. That’s how you get those perfect flaky layers. Refold and reshape the dough as needed so you cut out 9-12 biscuits.
- Place the biscuits on a baking sheet, about 2″ apart. Bake for 12 minutes while you make the gravy.
- Sprinkle 1/3 cup of flour over the browned sausage. Mix to combine, and cook for a minute or so. Slowly add the milk, a bit at a time, as you continue to stir. Then add Worcestershire sauce and stir until the gravy consistency is to your liking. If it seems too thick, add another splash of milk and stir again.
- Transfer the baked biscuits to a cooling rack and remove the gravy from the stove.
When ready to serve, cut a biscuit open and place it open-faced on a plate. Spoon on a generous helping of sausage gravy so that the biscuit is entirely coated.
Add a pinch of salt and ground black pepper over the entire dish. Sprinkle with fresh chopped parsley and serve with a bottle of your favorite hot sauce on the side, if you like.
Storing and Reheating
Store the biscuits in a sealed bag and keep them on the countertop for up to 3 days.
The gravy should be cooled first, then transferred to a sealed container, and kept in the fridge for 3-4 days.
Reheat the biscuits in the microwave for a few seconds. Reheat the gravy on the stovetop, and add a splash of milk if needed to thin it out a bit.
Biscuits and Gravy Recipe Variations
- Herb Biscuits and Gravy – Add freshly minced herbs to the biscuits dough for a tasty biscuit.
- Turkey Biscuits and Gravy – Substitute ground turkey or turkey sausage for the pork sausage. Add 1 tsp fennel seed and 1 tsp of sage to give it that traditional sausage taste.
- Hamburger Gravy and Biscuits – Substitute ground beef for the pork sausage. Add 1 tsp fennel seed and 1 tsp of sage, along with a little beef bouillon for flavor.
- Meatless Gravy and Biscuits – Use your favorite plant-based ground protein substitute instead of traditional sausage.
- Biscuits and Gravy Casserole – If you’re feeding a crowd try making this recipe as a large casserole. Prepare the sausage gravy in a cast iron skillet (or an oven-safe skillet) per the recipe instructions. Make the biscuits. Then place the raw biscuits right on top of the sausage gravy and bake as usual.
Frequently Asked Questions
You can use all-purpose flour in place of self-rising flour, with these additions:
2 cups of all-purpose flour, 1 tbsp baking powder, 1/2 tsp fine salt. Mix well.
Certainly! Use my easy Bisquick Drop Biscuits recipe to make it a Bisquick Biscuits and Gravy recipe.
These thick and tender biscuits and rich gravy pair well with egg dishes, like Fluffy Scrambled Eggs or this easy Frittata Recipe. Lighten breakfast up a bit and serve with fresh fruit on the side. See more breakfast ideas below!
If kept stored separately yes, sausage gravy and biscuits keep well. Store the biscuits in a sealed bag and keep them on the countertop for up to 3 days. The gravy should be cooled first, then transferred to a sealed container, and kept in the fridge for 3-4 days. Reheat the biscuits in the microwave for a few seconds. Reheat the gravy on the stovetop, and add a splash of milk if needed to thin it out a bit.
More Breakfast Recipes for you to try
- Bisquick Ultimate Pancakes
- Instant Pot Cheesy Hash Brown Casserole
- Cinnamon Roll Apple Bake
- Easy Overnight French Toast Casserole
- Cranberry Almond Scones
- Instant Pot Yogurt
the Best Recipe for Homemade Biscuits and Gravy
Biscuits and Sausage Gravy
- Baking Sheet
- Biscuit cutter
- 1 pound breakfast sausage, hot or mild (see notes for substitutions)
- ⅓ cup all-purpose flour (can use self-rising flour)
- 3 ½ cups milk (whole or 2%)
- 1 tablespoon Worcestershire sauce
- 2 cups self-rising flour (see notes for all-purpose flour)
- 1 ½ cups heavy cream (don't substitute milk, heavy cream is a must!)
- ½ teaspoon sea salt
- Preheat oven to 475 degrees. Add sausage to skillet, breaking it up with a fork or hamburger masher. Brown the sausage meat over medium heat until it is no longer pink. Prepare biscuits while the meat is browning.
- Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed (about 30 seconds).
- Empty bowl with dough onto a lightly floured counter and scrape out any remaining dough or flour from the bowl. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
- Cut biscuits with a 3" biscuit cutter. Press down and bring straight up. Do not twist biscuit cutter. Pat excess dough out, cut, and repeat the process.
- Place biscuits on a cookie sheet about 2" apart. Bake for 12 minutes, until golden. Finish sausage gravy while the biscuits are baking.
- Sprinkle 1/3 cup of flour evenly over the top of browned sausage. Stir to mix flour and sausage together and cook for 1 minute. Slowly add milk, a little at a time, stirring constantly. Add Worcestershire sauce, and continue stirring until sausage gravy is thick and creamy. If milk gravy gets too thick, add up to 1/2 cup of milk a little at a time.
- Biscuits are ready when they are golden on top. Let biscuits cool for 5 minutes. When ready to serve, cut a biscuit open and place it open-faced on a plate. Spoon on a generous helping of sausage gravy so that the biscuit is entirely coated. Serve warm.
Leave a Reply