Biscuits and Sausage Gravy Recipe
Biscuits and Sausage Gravy Recipe photo by Taste of Home
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Biscuits and Sausage Gravy Recipe

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This is an old Southern recipe that I've adapted. It's a classic, hearty breakfast that takes you on a trip to the South every time it's served. —Sue Baker, Jonesboro, Arkansas
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 1/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 2 tablespoons butter
  • 2 to 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 to 1-1/3 cups milk
  • Warm biscuits

Nutritional Facts

3/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein.


  1. In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 2 servings.
Originally published as Biscuits and Sausage Gravy in Country February/March 1998, p49

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Ruffshse User ID: 4225266 265689
Reviewed May. 8, 2017

"My son and i love biscuits and gravy. this is a good recipe taste almost like how my aunt made it. i add just a a few other spices to it and it is great love it."

JustaSAHM User ID: 7611552 265553
Reviewed May. 5, 2017

"It's a keeper, thank you! The only thing I adjusted is the amount of sausage. Used the entire pound package I bought and it works out great. I would never buy the packaged seasoning for this meal again.

Also, I have to use almond milk and in this recipe is great, don't notice any taste difference but does seem the need to cook it down longer before it thickens. ..just a fyi"

PrplMonky5 User ID: 6612040 264499
Reviewed Apr. 9, 2017

"This was a pretty good recipe. I think it could have possibly used some spices, but we both still very much enjoyed it. I doubled the recipe so we could have leftovers. I'd definitely make this again, maybe with a couple tweaks."

cw0855 User ID: 2571667 263347
Reviewed Mar. 11, 2017

"When my family requested this, I played around without a "recipe" as I am a very accomplished cook. This is exactly what I did, browned the sausage (we prefer the sage flavored sausage), but I also added VERY finely chopped onion and fine chopped mushrooms, about half way during the sausage browning process. It adds a lot to the flavor. Silly to "drain the fat". Just add 2 T butter, 2 T flour and add milk to desired consistency. (about 1 cup) I don't mess around with making biscuits from scratch. The ones from the tube are fine!!!!"

sharonhamilton User ID: 8344151 261862
Reviewed Feb. 27, 2017

"I make this often, I seen some say add sausage grease instead of butter, to cut down on fat and add more flavor I add a little beef base with the butter and flour, either way it's really good"

dollno5 User ID: 8231540 261852
Reviewed Feb. 27, 2017

"It would be kind to rearrange that title - maybe "Sausage gravy (for biscuits)" - to avoid the crashing disappointment visited on those of us who were totally psyched by the possibility of whipping up biscuits AND gravy in a mere 15 minutes. Alas, it was not to be... this time. The search continues."

gramcayo User ID: 5095727 261848
Reviewed Feb. 26, 2017

"Kookie and JD are correct. Can't imagine why you would want to use butter instead of the flavorful fat from the sausage. Maybe so you can control amount? No problem, just measure 2 T of sausage grease. Be careful with the added salt as sausage can be pretty salty on its own. I do like lots of pepper though."

KookieB User ID: 8859340 261843
Reviewed Feb. 26, 2017

"Have to agree with JD. Using the rendered fat from the sausage is the way to go. Tossing it out only serves to lessen the flavor but otherwise it's a typical sausage gravy recipe. Delish!"

J D User ID: 6724879 261404
Reviewed Feb. 16, 2017

"I don't understand why you drain the sausage grease only to add butter. It seems to defeat the purpose of the gravy having the rich sausage flavor being infused instead of the lack or blandness some reviewers have noted in using butter or margarine. The rendered sausage fat does just fine in making the gravy and has been the technique used for 10 generations here. Just use the recommended amount of sausage fat to brown the flour (self-rising flour makes a quicker thickening gravy) to make the gravy."

yadviga User ID: 7270661 261381
Reviewed Feb. 15, 2017

"This is a classic recipe. I brown the sausage, drain, keep aside. Do the roux, season and add the sausge back to the roux.. My roux is a two, two, two method. Equal parts of butter, flour, milk. Brown the butter/flour before adding cold milk. This can be made the night before and simply heat in the morning while the biscuits are in the oven. Wonderful!"

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