An easy, southern-style sausage gravy with flaky homemade biscuits makes the BEST Biscuits and Gravy!  One of our favorite breakfast recipes of all time!

It’s no secret that a yummy homemade breakfast makes me excited to get up on Saturday morning. Our weekday breakfasts usually consist of plain old oatmeal or freezer breakfast sandwiches but on the weekends I like to make something much more fun!

Biscuits and gravy on a plate with a bite taken out by a fork.

This sausage gravy recipe is a TREASURE in our family, thanks to my mother-in-law. She’s made it so many times she has completely perfected the recipe, and now it’s one of our favorite breakfasts.

I should issue a disclaimer that you’ll never want to order biscuits and gravy from a restaurant after trying this recipe. I know from experience that every other will pale in comparison. But the good news is that it’s just about one of the easiest things in the world to make.

Pair it with my absolute favorite homemade, light and flaky buttermilk biscuits and you will be in heaven!

Short on time? Try my Biscuits and Gravy Casserole.

Sausage Gravy Ingredients:

  • Pork sausage: any sausage will work and choose hot or milk based on your preference. I think it’s best with sausage, but you could substitute bacon or other chopped meats.
  • Flour and butter: for flavor and to thicken the gravy
  • Half and half– or substitute whole or 2% milk.
  • Seasoning: Thyme, Rosemary, Crushed red pepper
The ingredients needed to make biscuits and gravy.

How to Make Biscuits and Gravy:

1. Make homemade biscuits.

2. Make Sausage Gravy:

  • Brown sausage in a large saucepan.  Use a paper towel to blot out most of the grease from the pan.
  • Add flour, butter, and half & half.  Cook on medium-low, stirring often, for several minutes until thickened.
Two process photos for making sausage gravy in a skillet with ground pork, butter, flour and half and half.
  • Add spices: thyme, rosemary, red pepper flakes and black pepper.

Serve sausage gravy over:

A pan full of sausage gravy, with a wooden spoon for serving.

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Recipe

Prep 5 mins
Cook 10 mins
Total 15 mins

Ingredients
  

  • 8 Flakey Buttermilk Biscuits
  • 1 pound pork sausage
  • 2 Tablespoon + 1 teaspoon(s)s all-purpose flour
  • 2 1/2 cups half and half
  • 1 Tablespoon butter
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried crushed rosemary
  • 1/8 teaspoon crushed red pepper flakes
  • freshly ground black pepper , to taste

Instructions
 

  • Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
  • Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened. 
  • Add thyme, rosemary, red pepper flakes and black pepper.
  • Serve over warm biscuits.

Notes

Make ahead Instructions:
You can make the gravy ahead of time and store it in a container in the fridge for 2-3 days, depending on the freshness of your ingredients.
Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste. 
Freezing instructions:
I’d suggest making the recipe with whole milk, if you want to freeze it. (Half and half will have a slightly different texture upon reheating from frozen, but will still taste good). Thaw overnight in the fridge.
Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste. 
The biscuits can be made ahead and stored in the freezer for 3-5 months.

Nutrition

Serving: 8gCalories: 388kcalCarbohydrates: 17gProtein: 12gFat: 29gSaturated Fat: 11gCholesterol: 72mgSodium: 659mgPotassium: 299mgSugar: 1gVitamin A: 365IUVitamin C: 1.1mgCalcium: 98mgIron: 1.7mg

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I originally shared this recipe September 2016. Updated March 2020 with process photos and a video.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. Do I use salted or unsalted butter? And is it crucial that the sausage I use is uncooked? Also, should the sausage (I might use turkey or chicken) be unseasoned?

  2. 5 stars
    This was a first-time try for me. I made this for my son. He loved it and proceeded to eat most of it in one sitting! Thank you for making me look good.

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