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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!
Fabulous! I used fresh herbs instead. That’s the only thing I did different. So good thank you!
Very good! Enjoyed it.
I was skeptical about the rosemary and thyme, and no salt…. but wow, this is my new way to make sausage gravy! I doubled this recipe, but only had one cup of half and half one hand so I used 3 cups 2% and about 1/2 cup heavy cream. Yummo. (I’m going to keep the calories a secret!) Thanks! Cindy.
Best sausage gravy recipe ever! The herbs give it so much flavor. I’ve followed the recipe as written many times and it’s great! I’ve also played with it quite a bit. When I don’t have 2 1/2 cups of cream lying around I use 4 tablespoons of butter with whole milk. I mix the butter into the sausage, sprinkle 3 tablespoons of flour over it, then add some milk, stir until it’s a paste, then repeat until I’ve added all the milk. It cuts waaaaay down on how long you have to let the gravy cook to thicken up. I have also made it with Jimmy Dean sage breakfast sausage and that’s really good too. I make cheddar garlic biscuits for this that are to die for!
Made this without my morning coffee. Easy and delicious!
Have made this recipe many times.
I use milk normally and a little extra flour
It is really good.
Do I use salted or unsalted butter? And is it crucial that the sausage I use is uncooked? Also, should the sausage (I might use turkey or chicken) be unseasoned?
Husband and kids love this recipe and it was so easy to make! Thanks for sharing!
I used salted butter. Not sure about being able to use cooked sausage. I use Jimmy Dean sage pork sausage and it turns out delicious. Any other seasoned sausage would probably be pretty good. Just adds more flavor. Make sure it sounds like the spices in the sausage will go good with thyme and rosemary.
This was a first-time try for me. I made this for my son. He loved it and proceeded to eat most of it in one sitting! Thank you for making me look good.
Omg this recipe is so good. It’s my go too the only thing I changed is I add seasoning salt to taste.
Nope !