My Grandma's Southern Biscuits and Sausage Gravy has been a family favorite for decades! This quick and easy gravy is perfect for breakfast or brunch and pairs perfectly with homemade biscuits.
These Southern Biscuits and Sausage Gravy are one of my favorite savory breakfasts. The biscuits are simple, flaky and do not require rising. The sausage gravy is a southern classic with a little extra spice to make it unique and give it a kick. Together the biscuits and gravy (or B&G as my family calls it)make a perfect combination.
This recipe is a family classic and was perfected by my grandmother growing up in the south. I love that she has taken the time to share all these classic recipes with me through the years, so I can pass them down to my children (and you too)! I hope you and your family love making this homemade gravy together just like my family always does, enjoy!
- A Large Skillet: Try and use one that is a couple inches deep. Also, cast iron work great for these southern biscuits and gravy.
- A Whisk
- Wooden Spatula
- Measuring Cups and Spoons
- Ground Sausage: I like using ground country sausage, but plain ground sausage will work to for this southern sausage gravy recipe. Do not use Italian sausage for this recipe. Also, you can use the sausage patties, but they will not combine as well into the gravy so you will get more big chunks.
- Flour and Butter
- Seasonings: I use a simple combination of black pepper, sea salt, ground sage and red pepper flakes for a kick. If you do not want any spice to your gravy you can remove the red pepper flakes.
- Biscuits for Serving: My favorite way to enjoy this southern gravy recipe is with my classic buttermilk biscuits. They are very simple to make and pair perfectly with the gravy. You can of course use store-bought biscuits or use a refrigerated dough to make your own.
How to Make Sausage Gravy
- Cook the Sausage
Brown the sausage in a large, deep skillet. Cook the sausage over medium heat, breaking it up into small pieces as you go. Cook until no pink remains, about 10 minutes. I like to leave the grease in for more flavor, but you can drain it if you wish.
- Combining the Gravy
When the sausage is cooked through add the unsalted butter and stir until melted. Next, add the flour and stir into sausage until dissolved.
- Whisk the Gravy
Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5-10 minutes.
- Finishing Touches
Add in spices and stir until combined. Taste and adjust country sausage gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!
Keep the Grease: Okay, so I just make this recipe super indulgent and do not strain the grease out of the cooked sausage. It adds so much incredible flavor and I just love the texture it gives. Let's face it this is not a healthy dish that will fit in any diet, so why not keep the flavor in?! That being said, you can of course drain the meat of you wish, the gravy will still work and be great.
The Right Sausage: I highly recommend using ground country sausage or plain ground sausage if you can find them. DO NOT use Italian sausage for this classic gravy recipe, or mild Italian sausage. The spice will not mesh well and throw the gravy off. Also, you can use the sausage patties, but they will not combine as well into the gravy so you will get more big chunks.
For best results, store leftover gravy in an airtight container in the fridge for up to 4 days. When ready to enjoy, rewarm in a microwave or skillet until warm and serve with biscuits.
If your gravy gets too thick, you can add a little more milk (start with a tablespoon) and stir until it reaches your desired consistency.
No, this recipe cannot be stored in the freezer. The milk will separate and do some weird things, and the texture will be way off once it is thawed.
Yes, you can cook the sausage up to 24 hours before and store it in the fridge, then combine with the milk to finish the gravy. Add the sausage to the pan and warm it up for a couple minutes then continue with the recipe instructions for finishing the gravy.
These Southern biscuits and sausage gravy will always hold a special place in my heart because it is my grandma's recipe. I have the best memories of cooking with my grandma growing up. My grandma grew up in rural Tennessee and grew up helping her mother in the kitchen. She hated having to do chores outside, so was always trying to find an excuse to stay inside and help her mom.
Finally, she was designated the kitchen helper and learned all the classics from her mom. One of the recipes her mother made were these southern biscuits and sausage gravy. My grandma and her many brothers and sisters loved digging into these on a weekend mornings. Now many years later my grandma has passed down the tradition to me.
Like my grandma I always wanted to help and learn in the kitchen growing up. I am so thankful that I got to learn from some pretty awesome cooks. I always loved getting to stay the night at my grandma's house, because I knew the next morning we would get to make biscuits and gravy. Even if my grandma wasn't planning on it the next morning I would bug her until she gave in. The stipulation was that I had to help.
My job was always to whisk the gravy. I remember stirring until it felt like my arms were going to fall off, but it was always worth it. In the end I knew the result of my labor would be amazing. I am so grateful that my grandma took the time to teach me this recipe that her mom taught her.
More Breakfast Favorites
I hope you and your family LOVE this homemade biscuits and gravy recipe as much as my family does. Now that my son is older he is whisking the gravy just like I did as a kid, and I love getting to share these experiences with him in the kitchen.
Grandma's Classic Biscuits and Sausage Gravy
- Brown the sausage in a large, deep skillet. I like to use a cast iron skillet. Cook the sausage on medium heat, breaking it up into pieces, cooking until no pink remains, about 10 minutes.
- When the sausage is cooked through add the unsalted butter and stir until melted. Next, add the flour and stir into sausage until dissolved.
- Pour the milk into the skillet with the sausage and raise heat the bring the mixture to a boil. Once boiling reduce heat and continuously whisk until the gravy begins to thicken. About 5-10 minutes.
- Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!