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This Biscuits and Gravy recipe brings classic Southern comfort food to your table easily and quickly. You’ll love the flaky biscuits and thick sausage gravy!
Featured with this recipe
Biscuits and Gravy is the ultimate comfort breakfast food, especially popular in the South, but always requested at our Idaho breakfast table. Warm, spicy, rich, and filling, this recipe really sticks to your ribs, making it a hearty breakfast or dinner.
My girls ask for this breakfast recipe every year on their birthdays, and I happily oblige. We make a huge batch of fluffy buttermilk biscuits and smother them with the rich, creamy gravy for breakfast, sometimes for lunch, and even dinner. We like to add a tiny bit of cayenne or red pepper flakes for some heat. Red pepper flakes are a personal preference. That’s the beauty of this recipe; you can make it as mild or as spicy as you like. Serve it with a simple side of fruit or a smoothie, and you have a glorious breakfast that everyone will love! These will become a staple in your home!
Ingredients in Biscuits and Gravy
Our recipe for Biscuits and Gravy is simple, yet delicious. The ingredients are simple and easy to find.
- Biscuits – Try our Homemade Buttermilk Biscuits recipe or store bought biscuit dough.
- Ground sausage – uncooked
- All purpose flour
- Milk
- Salt and pepper
- Cayenne or red pepper flakes
What Kind of Sausage Should I Use?
Generally we like to use a Jimmy Dean All Natural Pork Sausage Roll for this recipe, but you could use any kind of ground pork sausage you like. I’ve made it with spicy Italian sausage which adds a real kick. Try sweet Italian sausage too! Any flavor of ground sausage will work. You could also omit sausage altogether and opt for bacon pieces.
Suggestions for Cooking
- You can make homemade biscuits if you like, or use a biscuit mix like Bisquik. I usually bake them up while whisking together the gravy. But if you want to keep it even more simple, pop open a can of refrigerated biscuit dough and call it good. I like the flaky layered biscuits, but any kind will work perfectly.
- Opt for whole milk for this recipe. You’ll want to keep things as creamy and rich as possible, and I find that using whole milk helps to make the most decadent biscuits and gravy ever.
- Save the grease from browning the sausage for the gravy. It adds a real depth of flavor that just can’t be beat!
Frequently Asked Questions
People typically use breakfast sausage for this recipe, but you could use any kind of pork sausage you like. Spicy Italian sausage also works and adds a real kick. You can also try sweet Italian sausage, as well. Any flavor of ground sausage will work. Or, you can bypass the sausage and try little bacon pieces instead.
Because biscuits and gravy tends to be on the creamier, richer, heavier side of breakfast, so you could try and balance it out with fresh fruit- strawberries, melon, orange slices, whatever your preference! You could also serve it with some refreshing smoothies for a splash of flavor, color, and a boost of Vitamin C and fiber from the fruits (and maybe even veggies)!
It’s all in the way you prepare them. This recipe is not vegetarian because it is a sausage gravy. However, you can make a milk gravy (also known as white gravy) out of butter, flour, milk, salt, and pepper, and have yourself a deliciously vegetarian breakfast (or anytime) gravy.
Yes, biscuits and gravy is believed to have originated in the southern United States in the late 1800’s. It’s popularity has spread throughout the U.S. It’s common to find biscuits and gravy on the breakfast menu of most restaurants.
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What to Serve with Biscuits and Gravy
Because this recipe is rich and creamy, we like to serve it with a light dish of fresh fruit, berries, melon or grapes. Or create a breakfast feast and include a simple egg dish on the side.
How to Make Biscuits and Gravy
Biscuits and Gravy
Video
Equipment
- Stove Top
- Fry Pan/Skillet
Ingredients
- 6 biscuits homemade or pre-made (Buttermilk Biscuit Recipe)
- 1 pound sausage uncooked
- 1/2 cup flour I like to use Wondra Flour
- 3 to 4 cups milk
- salt and pepper, to taste
- cayenne powder optional
- red pepper flakes optional
Instructions
- Cook sausage in large skillet over medium to medium-high heat until browned and no longer pink. Remove from pan and pat off excess grease with a paper towel.
- Return the sausage to the pan and add flour, stir to coat the sausage in the flour.
- Gradually add milk to the sausage and flour mixture while cooking on medium heat. Cook and add milk until sauce mixture is desired thickness.
- Add salt, pepper, cayenne, and or red pepper flakes to taste.
Notes
Cooking Tips
- You can make homemade biscuits if you like, or use a biscuit mix like Bisquik. I usually pop them on a baking sheet and bake them in the oven while whisking together the gravy. But if you want to keep it even more simple (and save a mixing bowl), open a can of refrigerated biscuit dough and call it good. I like the golden brown, flaky layered biscuits, but any kind will work perfectly.
- Opt for whole milk for this recipe. You’ll want to keep things as creamy and rich as possible, and I find that using whole milk helps to make the most decadent biscuits and gravy ever.
- Save the grease from browning the sausage for the gravy. It adds a real depth of flavor that just can’t be beat!
Nutrition Information
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I make this once a week for my nurse . She loves it . I use maple flavored sausage in mine .
Something good to try!
You say to use the sausage drippings to make the gravy, but you drain and pat the sausage in your video. Which is done?
You can do it either way! Patting the grease off makes it a little lighter, and keeping the drippings makes the gravy more rich.
what kinda flour do ya use?
All-purpose or Wondra flour work great!
Yum, this sounds and looks so good. I have sausage and bisquick, dinner is on its way!
Great recipe and Good instructions. My hubby LOVES biscuits and sausage and he gave this the thumbs up!
Nothing like homemade gravy this breakfast is comforting and a southern favorite loved it!
This looks beyond delicious! My perfect comfort food <3
One of the best biscuits recipes I’ve seen lately. Definitely the recipe to keep handy – such a quick fix, too!
I love that you use bisquick to make your biscuits. The gravy looks so good and perfect atop the biscuits. Yummy!
Hi I’m from England . Would like to no what bisquick is . Or what is as near to it as possible here in England . Thank you
It is like an instant pancake mix. You can use a recipe for homemade biscuits (not the cookie biscuit like in England but the American “biscuit” haha, ok now I am even confusing myself).
Lucy, it’s like your Scottish scones are made.
Lucy, make up some Crumpets. Pour the gravy over them. You’ll come back and thank me.
It’s even better if you fry bacon first and then make the sausage in that same pan
Love the biscuits and gravy recipe
I kick it up and ad a pound of bacon doen this for years and my family loves it so much i cant make it antother way
Do you mix the sausage and bacon together for the gravy?
Yes, the sausage is mixed in with the gravy.
How many people does this serve??
About 4 to 6, depending on serving size.
When I make sausage gravy everyone is tempted to lick their plate clean! I kick it up by adding dried sage (rubbed), basil, garlic powder, & crushed red pepper. Grind these with salt & freshly ground pepper (I use a motar and pestle) and add to the sausage right just before it’s finished browning (helps the spices to bloom). I also a splash (about 1 Tblsp.) of worchestire sauce to the sauce before it’s finished and I prefer to use a little half & half along with whole milk, making the sauce super creamy. Good stuff!
I add a bit of cayenne to the sausage gravy. Yes, we like a bit of heat.
This looks sooo good. A great comforting breakfast to serve over the holidays
that looks very yummy. I am not patient enough to make my own bread. I am going to try this because that looks entirely to yummy. Thanks for sharing.