Best EVER Biscuits and Gravy

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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:

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.

• Add spices: thyme, rosemary, red pepper flakes and black pepper.

Serve sausage gravy over:

• Flakey Buttermilk Biscuits
• Breakfast Skillet
• Breakfast burritos
• Roasted potatoes
• Eggs

Consider trying these popular breakfast recipes:

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Sausage Gravy and Biscuits

Author: Lauren Allen

The BEST southern-style Biscuits and Gravy recipe made from scratch with simple pantry ingredients. This easy breakfast is our favorite!

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 8

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Ingredients  

0.5x1x2x?

• ▢ 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

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.

Variation: Try our Biscuits and Gravy Casserole recipe!

Nutrition

Serving: 8g, Calories: 388kcal, Carbohydrates: 17g, Protein: 12g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 72mg, Sodium: 659mg, Potassium: 299mg, Sugar: 1g, Vitamin A: 365IU, Vitamin C: 1.1mg, Calcium: 98mg, Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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

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