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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:
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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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
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.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I use this recipe every time and it’s the best.
The absolute best and easiest sausage and gravy recipe ever! Highly recommend! So savory!
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!
Best I’ve ever ever had ! That addition of thyme and rosemary and red pepper is a perfect touch!!
This recipe is amazing. Really got a kick out of my hubby’s criticizing the use of half & half ( he’s a chef!)!as he walked thru kitchen vs when meal time came… He was speechless, praising that this was the best biscuits and gravy he’s ever had!
That’s high praise indeed!!
Tasted very bland, bo flavor at all, if you throw in all the ingredients in with bland ground met it will all taste bland in the end, i threw it all out
You probably messed the simple recipe up.
Weird-this is the most flavorful gravy I’ve ever had and I’ve had a lot!
Delicious and easy, my kind of meal.
This recipe was absolutely delicious & easy to make!
This recipe looks so good ! I want to make it keto friendly… do you think making it with heavy cream would work ?
OMG, I’ve been making sawmill gravy for over 40 years and never thought to put any seasonings in it besides salt and pepper. Which tastes good, but the very small amounts of these 3 spices really takes it over the top. Thank you for that!
AND for the technique of adding the flour directly to the browned meat. I’d been using the French method of making a roux with the pan drippings and flour, cooking that for a few minutes, then adding the milk. But to get a good mix you almost have to use a whisk, which is another dirty utensil. But adding the flour directly to the sausage (I still cook it for a couple minutes) and then adding the milk is so quick and easy, and comes out PERFECT.
So yeah, thanks for this great recipe and technique!
I’ve been making this dish for a while. Easy to make, delicious & I’ll be making it for years!
This is the best ever.
loved the sausage gravy thanks. Now I would like more easy recipes
Just made this gravy & it’s so good! I’ll never use package gravy again. This is so much better, easier & cheaper!! Left out the Rosemary since I was out & the red pepper flakes due to picky eaters & the flavor was still amazing. Can’t wait to try it as written with the homemade biscuits. Thank you so much for the delicious recipe! 🙂