Making this Homemade Sausage Gravy for Biscuits is so easy and tastes amazing! This is the best recipe to have on hand for those busy mornings when you want a hearty breakfast.
Making gravy is a skill that all Southern cooks should know how to do. It’s the perfect way to top off your delicious biscuits, and it’s not hard to make at all!
It only takes a few simple ingredients and a little time to create a delicious and satisfying meal. This post will show you how to make homemade gravy for biscuits from scratch.
Homemade Gravy for Biscuits Recipe
Gravy is one of those things that can make or break a meal. It can be the difference between a dry, bland biscuit and a delicious, moist one.
And while there are many store-bought brands of gravy, nothing beats a homemade sausage gravy recipe made from scratch.
While biscuits are the perfect vessel for sopping up gravy, they can also be enjoyed on their own.
The combination of biscuits and creamy gravy is classic Southern comfort food that has been around for generations.
And there’s a good reason why! This dish is simple, hearty, and absolutely delicious.
They are perfect for breakfast, lunch, or dinner. And they can be made ahead of time and reheated for a quick and easy meal.
What’s the difference between sausage gravy and white gravy?
Sausage gravy is made with cooked sausage, while white gravy is not. The white gravy recipe is typically made with bacon grease, butter, flour, milk, salt, and pepper.
Both are delicious, but sausage gravy is the most popular type of gravy here in the US.
INGREDIENT Notes and Substitutions
- Breakfast sausage – you can use a hot or mild flavor. You can also use ground beef or turkey breakfast sausage if you prefer.
- All-purpose flour – this is the best option, but you can also use self-rising flour as a substitute.
- Milk – we usually use 2% milk, but you can also use whole milk if you want extra creamy gravy.
- Worcestershire sauce – this adds a nice depth of flavor to the gravy. You can substitute it with soy sauce or even a few dashes of hot sauce.
- Seasoning – salt and pepper to taste. You can also add other seasonings such as garlic powder, onion powder, or even a pinch of cayenne pepper.
How to Make Gravy for Biscuits
Brown the meat. Add sausage to a large skillet, breaking it up with a fork or hamburger masher.
Brown the sausage meat over medium heat until it is no longer pink.
Add flour. Sprinkle 1/3 cup of flour over the top of the browned sausage. Stir to mix the flour and sausage together, and then cook for 1 minute.
Add the remaining ingredients. 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. Add salt and pepper to taste.
Ready to serve. Pour gravy into a serving dish, and serve over hot biscuits. Spoon on a generous helping of sausage gravy so that the biscuit is entirely coated. Serve warm.
- For richer flavor: Try using half-and-half or heavy cream instead of milk.
- Make it spicy: Add some cayenne pepper, red pepper flakes, or hot sauce to taste.
- For a veggie gravy: Omit the sausage and sauté chopped mushrooms, onions, and garlic in the pan before adding the flour. You can also add some chopped spinach or kale for extra greens.
- Make it gluten-free: Use a gluten-free all-purpose flour blend instead of regular wheat flour.
What to serve with Homemade gravy for biscuits?
Biscuits and gravy are typically served as a breakfast or brunch dish. But they can also be enjoyed for lunch or dinner.
Serve it with one of these biscuit recipes:
- 3 Ingredient Homemade Biscuits
- Buttermilk Biscuits
- Bisquick Cheddar Biscuits
- Bisquick Buttermilk Biscuits
How to store leftover gravy?
Leftover gravy can be stored in an airtight container in the fridge for up to three days.
Reheat in a pan over low heat, occasionally stirring until warm. You may need to add a little water or milk to thin it out as it reheats.
Can I freeze gravy?
Yes! Gravy can be frozen for up to three months. Store in a freezer-safe container or Ziplock bag.
Thaw in the fridge overnight before reheating. Then follow the above instructions for reheating.
Frequently Asked Questions
All-purpose flour is the best type of flour to use for gravy. But you can also use whole wheat flour, gluten-free flour, or self-rising flour. Adjust the flour as needed, if you make a substitution.
Yes, you can use water instead of milk. But remember that the gravy will not be as rich or flavorful. You may also need to add more flour to thicken it.
If your gravy tastes like flour, it’s probably because you’ve added too much. Start with a small amount of flour and add more as needed. Try whisking the flour into cold milk before adding it to the pan. This will help to avoid any lumps.
Here’s the Sausage Gravy Recipe
How to Make Gravy for Biscuits
- fork or hamburger masher - for breaking the sausage
- serving dish - for serving
- 1 pound breakfast sausage, hot or mild (see notes for substitutions)
- ⅓ cup all-purpose flour
- 3 ½ cups milk (whole or 2%)
- 1 tablespoon Worcestershire sauce
- 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.
- Sprinkle 1/3 cup of all-purpose flour evenly over the top of browned sausage. Stir to mix flour and sausage together. 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. Salt and pepper to taste.
- Pour gravy into a serving dish, and serve over hot biscuits, bread, rice, or pasta. Spoon on a generous helping of sausage gravy so that the biscuit, bread, rice, or pasta is evenly covered. Serve warm.