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!
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
How to Make Biscuits and Gravy:
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.
- Add spices: thyme, rosemary, red pepper flakes and black pepper.
Serve sausage gravy over:
- Flakey Buttermilk Biscuits
- Breakfast Skillet
- Breakfast burritos
- Roasted potatoes
- Eggs
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Recipe
Sausage Gravy and Biscuits
Ingredients
- 8 Flakey Buttermilk Biscuits
- 1 pound pork sausage
- 2 Tablespoon + 1 teaspoon(s)s all-purpose flour (18 g)
- 2 1/2 cups half and half (600 ml)
- 1 Tablespoon butter (14 g)
- 1/8 teaspoon dried thyme (0.25 g)
- 1/8 teaspoon dried crushed rosemary (0.25 g)
- 1/8 teaspoon crushed red pepper flakes (0.25 g)
- 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
Nutrition
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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These were a huge hit at my house. Will make again soon!
It was delicious!! Definitely add some salt tho. Everyone said today’s breakfast was bomb/delicious.
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.
This really IS the best biscuits and gravy recipe!!!!!!!!! Thank you so much!
This was quick and easy. Ready in about 20 minutes. Put your biscuits in the oven before you make the sausage gravy. Just enough heat 😉
Very easy recipe but wayyy too much sausage—I like the balance of gravy to sausage to be different. I might use just 1/4 lb of sausage next time. Thanks for this nice recipe.
Yummy but my fiance said it needed more gravy so next time I’ll double the gravy and use a lb of pork. I made the recipe with 2% milk.
Best EVER! Family raved about the gravy! They asked that I make this as part of future special event/holiday brunches! A WINNER
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.
I left the oil from the susage to use instead of the butter (I was out). Worked fine!
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!!!!
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.
Cool you made an entirely different recipe and left four stars?
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.
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.
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!