Biscuits and Gravy
Published on March 15, 2024
Quick Summary
Biscuits and Gravy-Sausage gravy served over warm, buttery biscuits is the ultimate comfort food. You are going to love this classic and comforting Biscuits and Gravy recipe!
There is no breakfast more filling and savory than Biscuits and Gravy. This is a rustic and hearty dish that is popular in the South and very popular in our house. It is traditionally a breakfast dish, but we make it for dinner too. It is satisfying and super easy to make.
I like to use our buttermilk drop biscuit recipe because they are the SO easy to make and turn out perfectly every time. The biscuits are buttery, tender, and so good topped with the creamy sausage gravy. The combo is amazing, the ultimate comfort food!
Table of Contents
Ingredients
You only need a few ingredients to make the sausage gravy and I promise homemade biscuits are worth the effort! You will need:
- Breakfast sausage
- Flour
- Milk
- Pure maple syrup
- Sage
- Homemade Biscuits (can use store-bought)
Easy Sausage Gravy
Homemade sausage gravy is easy to whip up and so good over warm biscuits. You can also serve the gravy over fried chicken, breakfast potatoes, mashed potatoes, English muffins, or toast.
- Use pork breakfast sausage to make the gravy. It is a hearty sausage and will give the gravy a rustic texture. You can use mild, hot, or even maple sausage.
- Don’t drain the fat off of the cooked sausage. You want fat to flavor the gravy.
- Use whole milk for best results. You want the gravy to be rich, thick, and creamy!
- Our secret to the best gravy? Add in a little pure maple syrup and fresh sage! The flavors are incredible.
- If you want a spicy kick, you can add red pepper flakes or a dash of hot sauce to the gravy.
Biscuits
Tender, buttery, biscuits are perfect for soaking up allllll the gravy. We like to make homemade biscuits because they are the BEST!
- I like to use our Buttermilk Drop Biscuits because they are the easiest and SO good. Our Greek Yogurt Biscuits also work well. In a pinch you can also use store bought biscuits. Try to find a rustic, thick biscuit if you can.
How to Make Biscuits and Gravy
- In a large skillet, brown the sausage over medium heat, stirring occasionally with a wooden spoon, until no longer pink. Break up any big pieces of sausage with the spoon. Don’t drain the grease off of the sausage.
- Reduce the heat to low. Sprinkle the flour evenly over the sausage and stir until the sausage absorbs the flour. Pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens, about 8 to 10 minutes. Add maple syrup and sage, if using. Season with salt and pepper, to taste.
- Serve the gravy over warm biscuits.
Make the Gravy in Advance
You can make a batch of gravy in advance so breakfast in the morning is super simple!
- Simply follow this recipe, let the gravy cool completely, then store the gravy in a sealed container in the refrigerator. Pour the gravy in a large skillet and heat on low, stirring occasionally. If the gravy is a little too thick you can add a little splash of milk.
Serving Suggestions
Biscuits and Gravy are very filling so you really don’t need to serve anything else, but if you want a full breakfast spread, go for it! Here are a few ideas:
- Eggs (scrambled, over easy, fried, or hard-boiled)
- Breakfast Casserole
- Fruit Salad
- Strawberry Banana Smoothie
- Breakfast potatoes or Hash browns
How to Store
- Leftover Gravy: Let the gravy cool completely and then refrigerate in an airtight container for up to 3 days. You can freeze cooled gravy in a freezer container for up to 3 months. Thaw overnight in the fridge and reheat on low in a skillet on the stove, stirring occasionally. Add a little more milk, if necessary.
- Leftover Biscuits: Biscuits are best the day they are made, but you can store in an airtight container on the counter for up to 2 days. Warm in the microwave or oven. You can also freeze biscuits for up to 2 months. Thaw and warm before serving.
- Freezing: After completely cooled, freeze the gravy for 3-5 months.
More Breakfast Recipes
- French Toast
- Best Buttermilk Pancakes
- Vegetable Frittata
- German Pancakes
- Belgian Waffles
- Breakfast Sandwich
- Breakfast Burrito
Find more BREAKFAST RECIPES HERE!
Biscuits and Gravy
Ingredients
- 1 pound breakfast sausage
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 2 tablespoons pure maple syrup
- ½ teaspoon minced fresh sage, optional
- Kosher salt and freshly ground black pepper, to taste
- Homemade Biscuits (or store-bought biscuits)
Instructions
- In a large skillet, brown the sausage over medium heat, stirring occasionally with a wooden spoon, until no longer pink. Break up any big pieces of sausage with the spoon. Don't drain the grease off of the sausage.
- Reduce the heat to low. Sprinkle the flour evenly over the sausage and stir until the sausage absorbs the flour. Pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens, about 8 to 10 minutes. Add maple syrup and sage, if using. Season with salt and pepper, to taste.
- Serve the gravy over warm biscuits.
Notes
Nutrition
Have you tried this recipe?
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If you don’t have whole milk would buttermilk work as a substitute?
Do you have any milk? I recommend whole milk so the gravy will be thick and creamy, but if you have 2% or 1% you can use it, the gravy just won’t be as rich. I don’t recommend buttermilk because the gravy will have a tangy flavor.
This looks perfect for dinner— but turns out I’m out of maple syrup. I do have maple breakfast sausages & the sage… should I skip the syrup altogether, replace with honey, or is it so absolutely key and wonderful that I should wait until I have the syrup to make? Thanks for the help!!
If you are using maple sausage, you will be fine without the maple syrup. You want that hint of maple because maple, sage, and sausage go so well together!! Enjoy!
Delicious! I used crumbled hot Italian sausage because that’s what we had. Faster and easier to prepare than my old go to recipe. My husband and I loved the addition of the maple syrup!
Perfect! I am glad you liked our recipe!! Thanks for letting us know.
Can you prepare this the night ahead?
Yes, see the tips in the post in the section making in advance. Enjoy!
My granddaughter is lactose intolerant so I used almond milk and chicken broth and olive oil not butter and all my granddaughters loved it! Still surprisingly thick and creamy!
Oh good! Thanks for sharing the substitutions! Glad you enjoyed it!
This was amazing! No changes, made it as a quick and easy weeknight dinner. Served over your Greek yogurt biscuits, which were AWESOME!
So glad you loved the biscuits and gravy! My boys beg for this recipe often:)
Wow! I’ve literally never made gravy w biscuits before as I tend to prefer mine w butter & jam and I’m vegetarian. I made this at my brothers request and I subbed with vegetarian sausage and we all absolutely loved it! The maple syrup/sage combo was so good!. If anyone else is looking to do this i simply added a little butter to compensate for the lack of fat in veggie sausage which kind of created a roux to which I added the milk. Will def be making this again, thanks Maria! Never thought as a vegetarian i would eat biscuits & gravy but this was delicious!
Restaurant quality gravy recipe!!! I served it over homemade biscuits with fried eggs, fresh-squeezed OJ, and espresso. Tastebuds are on overload right now. !!
I’m so happy to see someone else put sausage in their biscuits and gravy. It is so disappointing when you ask for that dish and there’s no sausage…especially in the south!
My boys love the sausage in the gravy!
You have wonderful recipes. I’ve never made one I didn’t like. And easy to follow directions.
Your website is frustrating however. The ads consistently get in the way. Maybe it’s my phone
What a great comfort breakfast. My kids really enjoyed it! Keep the recipes coming!