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. Ready in un 20 minutes and only a few ingredients needed!
These Southern Biscuits and Sausage Gravy is 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.
The entire southern gravy recipe comes together in under 20 minutes and only requires a few basic ingredients. This is a breakfast, brunch or brinner must make!
- 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.
- 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.
Why You'll LOVE IT!
Ready Fast in Under 20 Minutes
Versatile: Perfect for Breakfast, Brunch or Brinner
Crowd Pleaser: A Hit with Both Kids and Adults
- 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!
Leftover Storage Instructions
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.
Keep the Grease: Okay, so I just make this recipe super indulgent and do not strain ALL 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 completely if 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.
The PERFECT Thickness
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. I recommend doing this for leftover gravy, or gravy that has sat in the pan a bit long.
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 two types of gravy recipes are very similar with one main difference. Country gravy is made without meat and sausage gravy is made with ground sausage.
You can pair biscuits and gravy with a side of eggs, like hard boiled eggs, fried green tomatoes, hash browns for more carbs or some fresh fruit to lighten things up.
This is a popular breakfast dish across all parts of American, but especially in the south. The gravy is usually made with milk, flour and pork sausage or drippings. The gravy is then paired with soft and flakey biscuits.
You May Also Enjoy...
Grandma's Classic Biscuits and Sausage Gravy
- 1 lb Ground Sausage
- ½ Cup All Purpose Flour
- 2 tablespoon Unsalted Butter
- 3 ½ Cups Milk
- 1 teaspoon Ground Black Pepper See Notes
- 1 teaspoon Sage
- ¼ teaspoon Red Pepper Flakes Optional
- 1 Pinch Salt
- 12 Homemade Buttermilk Biscuits I love my homemade biscuit recipe, but you could use a store bought brand if you wish.
- 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 minutes.
- Add in spices and stir until combined. Taste and adjust gravy seasoning to you liking, then serve over top of warm biscuits, enjoy!
Excellent! This was my first attempt at Biscuits and Gravy and it's delicious. I followed the recipe almost exactly with the only exception of using 1/2 half-and-half and 1/2 two percent milk. So creamy and flavorful.
Glad it turned out great for you!