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 is the best recipes I have ever found! I like to add slice dbacon and remove it so I cook the sausage in the bacon grease and then add in Worcestershire and nut meg with to the seasoning list! Just a little extra flavor!! Yummo!!
Yum! I made it with whole milk, and it was fantastic.
I’ve made this four times in the last three weeks, it is amazing, thank you for the recipe!
Yummy 😋 I used heavy cream instead of half n half. 10/10 recommend!!
So good!
This is Best Sausage n Gravy recipe. I make it all the time and people always rave about it.Super easy too.
She forgot the step that clarifies adding the flour to the meat alone, now my gravy isn’t thickening. Bad directions. And wasted my ingredients
Well seems like you knew and forgot. I love it!
Don’t sop up the grease! Use that to brown your flour, that’s what gives it the flavor!
Everyone wanted the recipe!!!
I will make this, it sounds and looks delicious.
As a single person who doesn’t love biscuits and eats them only occasionally, I agree with Tobias. I will sacrifice a little flavor to avoid buying a bunch of “staples” I won’t use again before they begin to lose their leavening quality or integrity.
Yum