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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Prep 5 minutes
Cook 10 minutes
Total 15 minutes
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  • 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.


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.


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.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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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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Recipe Rating


  1. 3 stars
    Best EVER! Family raved about the gravy! They asked that I make this as part of future special event/holiday brunches! A WINNER

  2. 5 stars
    This recipe is DELICIOUS! My father asked for biscuits and gravy for his Father’s Day brunch. I have never made this dish before. I selected this recipe based on the consistent reviews. I appreciated the video, too. The only ingredient that I did not use was the rosemary (only because I did not have any rosemary on hand)…otherwise, I followed the recipe exactly and it’s a WINNER! Will be making again.

  3. 5 stars
    Made tonight for dinner. Took advice from a reviewer and added 1/2 cup of chicken broth. Very flavorful! I’ll make this again! Thanks.

  4. 5 stars
    First time making biscuits and gravy and I absolutely loved it as did my family of 4. It is very filling. Easy to make. I used your recipe for homemade buttermilk biscuits as well, making the buttermilk substitute variety. Just delicious!!!!

  5. 4 stars
    This was an overall good recipe for biscuits and gravy. I used my Nana’s biscuit recipe. For the gravy, used whole milk and didn’t blot the sausage drippings as the recipe instructs. No need to use cream that way, and so much of the smoky sausage flavor is in the drippings. Used nutmeg, sage, and cumin for the seasonings. A little salt and pepper to round it out.

    1. So you didn’t make the recipe. That’s what pisses people off. Make, and then review, the recipe as written or don’t review it at all.

  6. 5 stars
    Do not add cornstarch like one commenter suggested as it is not necessary if you follow the instructions.The recipe is delicious as is. We used Jimmy Dean’s Hot because that’s what we prefer and it was excellent.

  7. 5 stars
    This has become my goto recipe for sausage gravy and it is SO good! I have made it so many times for different functions and people literally rave about it and always ask me for the recipe. Anyone contemplating whether they want to try this recipe, do yourself a favor and MAKE IT!

  8. can you add a recipe for “half and half” for the readers outside USA? spent a while working out what that was, it’s not a phrase that’s easy to google.

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