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Biscuits and Sausage Gravy

This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is 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

Ingredients

  • 1/4 pound bulk pork sausage
  • 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 whole milk
  • Warm biscuits

Directions

  • 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 until thickened, about 2 minutes. Serve with biscuits.

Biscuits and Sausage Gravy Tips

What can I add to sausage gravy?

To add more flavor to your gravy, consider stirring in some fresh herbs like chopped thyme or parsley (learn how to grow fresh herbs!).

How can I thicken gravy without flour?

Cornstarch and arrowroot are gluten-free thickening agents you can try. They’ll also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. To use, mix the agent with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the agent is well incorporated and the sauce starts to thicken.

Can I reheat sausage gravy?

Yes, you can reheat sausage gravy. The trick to reheating gravy is to start it at a low temperature, and then whisk vigorously once it comes to a boil to mix the ingredients back together.

Can I make this recipe without milk?

You can make this breakfast recipe without milk. Try substituting the whole milk with heavy cream or skim milk. Do keep in mind that using a milk alternative may thin out your gravy.
Nutrition Facts
3/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein.

Reviews

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Average Rating:
  • Pamela
    Jun 6, 2020

    If you don't want your gravy to taste like flour or raw dough, you need to let it cook for a minute or so before adding the milk. Just move it around for a minute so it doesn't burn. Flour is raw and needs to be cooked. Also, if your sausage has a higher fat content, it won't need butter. Just make sure you add enough flour to no longer have grease puddles in the pan.

  • CSteinbrecher
    Apr 25, 2020

    Great. I double the flour and milk and add a can of Rotelle. Yummy.

  • gunslinger
    Apr 14, 2020

    Very good. I brown my flour a little before gradually adding my milk.

  • Dawn
    Mar 31, 2020

    I've been making biscuits

  • dayo61
    Mar 18, 2020

    I was born and raised in Fort Pierce ,FL. that's about as south as you can get, and not to boast but I make very good sausage gravy it has no butter in it, you use the grease that cooks out of the jimmy dean or your preferred roll of sausage( I like to add about a 1/4 of a sweet vadalia onion minced into the sausage as it frys ), turn heat down to low then add your self rising Martha White flour ( enough flour to absorb the grease) let it mix good, slowly start adding milk, salt

  • Jeff
    Mar 15, 2020

    My good friend from Alabama, taught me to use a hot sausage like JImmy Dean or Bob Evans and use the dripping from the sausage to make the roux then add the milk and let thicken, add salt a pepper to taste. His family used to can sausages and store them in jars in their own grease, I would have never thought of that and wondered about the length of time you could store them.

  • Ashley
    Jan 26, 2020

    Looks amazing I will be trying this dish for my family soon.

  • Just a pinch
    Jan 4, 2020

    Great simple recipe. as it should be for Biscuits and gravy!!!!

  • amsm
    Dec 30, 2019

    Simple and easy to make. We eat this often for supper!

  • CYNTHIA
    Nov 7, 2019

    Great recipe!! Simple and straightforward :) This is the one I used to make for my hubby - he liked to have it on top of his hashbrowns and dip his toast in it. My daughter always liked to have this when I baked bread - a thick slab of warm bread with sausage gravy is one of her 'comfort foods'.