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!
Actually made for a breakfast pizza, had only 00 pizza flour, came out fantastic! Stuck to the recipe.
Fantastic! I made it with tapioca flour because I can’t do gluten and it was incredible. When I said I thought it was pretty good, my 10 year old son said, “Mom you need to give your food more credit. This was delicious.” Compliments aren’t typically his thing so it was sweeter still.
Love that! I’m so happy to hear it worked well with tapioca flour!
Outstanding. Thanks for the recipe!
Tastes better from scratch? Buy the biscuits from a store… seriously?
I passionately never buy biscuits from the store. Did you miss the ingredients link for biscuits, that links to my biscuits recipe? https://tastesbetterfromscratch.com/flaky-buttermilk-biscuits/
Easy comfort supper
10/10 recipe!!!! My favorite thing about it is it keeps increasing in portions. Just add a little more half and half as it thickens and you have 2 more servings than before! I add a pinch of salt and a little more thyme and rosemary but it’s a WIN for my entire family. And that’s saying a lot as I have two picky kiddos
( 6 & 4) thanks for sharing your talents ✨
This is the first time I have made biscuits and gravy. My brother is visiting and I wanted to surprise him with his favorite dish he always orders when we dine out. I used the link for the biscuits as well. Fabulous. Made both gravy and biscuits following recipe exactly. No need for “tweaking” at all!!! Thank you
You should cook the flour and butter first, constantly stirring and scraping the pot, getting the flour a light brown/blond, before adding the half and half. It will help loosen and absorb the sausage bits, adding flavor, plus cook the flour so it’s not raw. Also this asks for way too much half and half. I added about 75% of what the recipe calls for and that was more than enough.
This was soooooo delicious. I followed the recipe almost exactly. I used fresh thyme and rosemary. Will definitely make it again!!!!!
I am allergic to rosemary. Is there a good alternative to use for this recipe or will just leaving it out still be good?
You can definitely leave out the rosemary, and the recipe will still be delicious! If you’d like to substitute it with another herb, thyme or sage would be great alternatives. Enjoy your biscuits and gravy!
I use sage instead.