If you have a soft spot for hearty Southern comfort food, then this Homemade Biscuits and Sausage Gravy Recipe is exactly the soul-satisfying breakfast dish you need in your life. Fluffy, flaky buttermilk biscuits paired with a rich, creamy sausage gravy create a mouthwatering combination that’s impossible to resist. Whether it’s a weekend brunch or a cozy morning treat, this classic pairing delivers unforgettable flavors and textures that bring warmth and joy to your table.
Ingredients You’ll Need
These simple but essential ingredients come together beautifully to create every delicious bite of your homemade biscuits and savory sausage gravy. Each element plays its part, from the buttery flakiness of the biscuits to the perfectly seasoned, creamy gravy that ties everything together.
- Flaky Buttermilk Biscuits: The foundation of your dish, providing tender, flaky layers and a hint of tang.
- 1 pound bulk pork breakfast sausage: Adds savory richness and a touch of spice.
- 1/2 cup butter (1 stick): Essential for making the roux that thickens the gravy and adds silky flavor.
- 1 tablespoon roasted chicken better than bouillon: Boosts deep umami notes in the gravy, enhancing the sausage flavor.
- 1/4 cup all purpose flour: The thickening agent for turning your sausage drippings and butter into luscious gravy.
- Fresh and dried herbs: 1 1/2 tablespoons fresh parsley (or 1/2 teaspoon dried), 1/2 teaspoon rubbed sage, and 1/2 teaspoon dried thyme add fresh, earthy undertones.
- Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon freshly cracked black pepper, and a pinch of cayenne for a gentle kick.
- 2 to 4 cups whole milk: Creates the creamy base for your gravy and lets you customize the consistency perfectly.
- Optional crushed red pepper flakes: For those who love an extra little punch of heat.
How to Make Homemade Biscuits and Sausage Gravy Recipe
Step 1: Prepare Your Biscuits
Start with your favorite recipe for flaky buttermilk biscuits, which will bring that perfect combination of softness and flaky layers. If time is tight, feel free to use the drop biscuit method which still gives you a tender biscuit without any fuss. The biscuits are your canvas, so a great biscuit recipe is key to this dish.
Step 2: Brown the Sausage
Place a large 12-inch pan over medium-high heat and add the bulk pork sausage. Break it up with a wooden spoon but then allow it to sit undisturbed for a few minutes to brown beautifully. This method creates delicious crispy bits that add incredible texture and flavor to your gravy. Stir occasionally until cooked through and nicely browned all over.
Step 3: Lower the Heat for the Roux
Once the sausage is cooked, reduce the heat to medium and add the butter and roasted chicken bouillon to the pan. Stir everything together to melt the butter and blend the flavors, setting the stage for your gravy base.
Step 4: Add the Dry Ingredients
Sprinkle in the flour along with your herbs—parsley, sage, thyme—and seasonings like salt, pepper, and cayenne. Stir well and cook this mixture for about a minute to let the flour soak up the butter and sausage flavor, which will help eliminate any raw flour taste and build a rich roux.
Step 5: Pour in the Milk Slowly
This step requires a little patience but it’s so worth it. Add the milk a few tablespoons at a time, stirring constantly so your gravy becomes smooth and lump-free. Gradually incorporate the full 2 cups of milk, watching the sauce thicken and become silky as it melds with the flavorful roux.
Step 6: Adjust Consistency and Flavor
If you prefer a thinner gravy, simply add more milk, 1 to 2 cups in small increments until it’s just right. Taste the gravy and add more pepper, a pinch of cayenne, or red pepper flakes for a spicy kick if you love that extra heat. This gravy is all about customization to your palate.
Step 7: Simmer and Finish
Allow the gravy to simmer gently on low heat to thicken to your desired consistency. Stir occasionally as it simmers so it doesn’t stick or scorch. This slow simmer is crucial because it deepens the flavors and makes your gravy perfectly luscious.
Step 8: Serve Your Biscuits with the Gravy
Split open those warm, fluffy biscuits and generously spoon the creamy sausage gravy on top. Each bite will be heavenly—a wonderful combination of warm, fluffy, savory, and creamy that’s just pure comfort on a plate.
How to Serve Homemade Biscuits and Sausage Gravy Recipe
Garnishes
While this dish is a classic that shines on its own, fresh garnishes like a sprinkle of chopped parsley or chives add a splash of vibrant green and fresh flavor that brightens the plate and your palate. A dash of extra black pepper on top can also enhance that peppery warmth.
Side Dishes
Serve your Homemade Biscuits and Sausage Gravy Recipe with crispy hash browns, a side of sautéed greens, or even some fresh fruit to balance the richness. A simple salad of baby spinach with lemon vinaigrette can add a refreshing contrast that rounds out the meal beautifully.
Creative Ways to Present
For casual brunches, serve individual portions in cast iron skillets for a rustic, cozy touch. Or go for a biscuit sandwich by splitting biscuits, layering fried eggs and extra gravy for an indulgent breakfast treat. If you’re feeling festive, sprinkle a little shredded sharp cheddar cheese on top of the biscuits before ladling on the gravy.
Make Ahead and Storage
Storing Leftovers
Keep your biscuits and sausage gravy separate to maintain the best texture. Store biscuits in an airtight container at room temperature for up to two days, or refrigerate after that. The gravy will keep well in the fridge for 4 to 5 days but tends to disappear quickly!
Freezing
To freeze sausage gravy, pour it into a freezer-safe bag, remove the air, and seal tightly. It will stay good for 2 to 3 months. Biscuits can be flash frozen on a sheet pan and then transferred to a bag to freeze for about a month. You can also freeze unbaked biscuit dough shaped and ready to bake.
Reheating
For gravy, thaw overnight in the fridge and reheat gently over low heat, whisking in milk to refresh the smooth texture. Biscuits can be warmed in the microwave, toaster oven, or an oven set to 175°F until soft and warm. If frozen straight from dough, bake a couple of minutes longer than usual.
FAQs
Can I use a different type of sausage?
Absolutely! While pork breakfast sausage is traditional, you can try turkey sausage or a spicy sausage blend to suit your taste. Just adjust seasonings to accommodate different saltiness or spice levels.
How do I prevent lumps in my gravy?
Pour the milk in slowly while stirring constantly, allowing each addition to absorb before adding more. This gradual process keeps the gravy smooth and lump-free every time.
Can I make this recipe dairy-free?
Yes, substitute the butter with a dairy-free alternative and use your favorite unsweetened plant-based milk. The texture will be close, though the flavor will vary slightly without the classic buttermilk and butter richness.
Is it better to use fresh or dried herbs?
Fresh herbs brighten the flavor nicely, but dried herbs work great too and are convenient. Just remember to use less dried herbs since their flavor is more concentrated.
What should I do if my gravy gets too thick?
Stir in small amounts of milk gradually until you reach the consistency you prefer. The gravy is easy to loosen and perfect every time with a little patience.
Final Thoughts
There’s truly nothing like the cozy hug of a Homemade Biscuits and Sausage Gravy Recipe on your breakfast table. It’s a dish that invites togetherness, comfort, and indulgence with every forkful. So go ahead, give this recipe a try. Your taste buds and morning mood will thank you for it.
Print
Homemade Biscuits and Sausage Gravy Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern American
Description
A classic Southern comfort food recipe featuring flaky buttermilk biscuits topped with rich, savory sausage gravy. This homemade biscuits and gravy dish combines crispy browned breakfast sausage with a creamy, flavorful gravy seasoned with herbs and spices, perfect for a hearty breakfast or brunch.
Ingredients
Biscuits
- 1 batch Flaky Buttermilk Biscuits OR Drop Biscuits (see notes)
Sausage Gravy
- 1 pound bulk pork breakfast sausage (e.g., Jimmy Dean Regular)
- 1/2 cup (1 stick) butter
- 1 tablespoon roasted chicken Better than Bouillon
- 1/4 cup all-purpose flour
- 1 and 1/2 tablespoons fresh parsley, finely chopped (or 1/2 teaspoon dried parsley)
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon freshly cracked black pepper (or to taste)
- 1/8 teaspoon cayenne pepper (adjust up to 1/2 teaspoon for spiciness)
- 2 cups whole milk
- 1 to 2 additional cups whole milk (to desired gravy consistency)
- Crushed red pepper flakes (optional, to taste)
Instructions
- Make the Biscuits: Prepare flaky buttermilk biscuits using your favorite recipe, or use the quick drop biscuit recipe provided in the notes if short on time.
- Brown the Sausage: Heat a 12-inch high-sided pan over medium-high heat. Add the bulk sausage, breaking it up with a wooden spoon. Let it sit undisturbed for 2-3 minutes to brown, then flip sections to brown the other side. Continue cooking until no pink remains and the sausage is nicely browned.
- Reduce Heat: Once cooked, lower the heat to medium to prepare for making the gravy.
- Make the Roux: Add 1/2 cup butter and 1 tablespoon roasted chicken Better than Bouillon to the pan. Stir to combine the butter and bouillon with the sausage.
- Add Dry Ingredients: Stir in 1/4 cup all-purpose flour, parsley, sage, thyme, kosher salt, black pepper, and cayenne pepper. Cook for about 1 minute to let the flour absorb the fat, forming a roux.
- Add Milk Gradually: Slowly pour in 2 cups whole milk, adding a few tablespoons at a time while stirring constantly to prevent lumps. Continue until fully incorporated into a smooth gravy.
- Adjust Consistency: Add additional 1 to 2 cups whole milk gradually until the gravy reaches your desired thickness and creaminess.
- Season to Taste: Taste the gravy and adjust seasonings, adding more black pepper, cayenne pepper, or crushed red pepper flakes for extra flavor or heat.
- Simmer: Keep the heat at medium and cook until the gravy thickens to your liking, then reduce heat to low and simmer for about 5 minutes, stirring occasionally.
- Manage Thickness: If the gravy thickens too much while waiting for the biscuits, stir in a bit more milk before serving.
- Serve: Split the biscuits and generously spoon the warm sausage gravy over the top. Enjoy with large, satisfying bites!
- Storage: Store biscuits and gravy separately. Keep biscuits at room temperature in a sealed container for up to 2 days, then refrigerate. Store gravy in an airtight container in the fridge for 4-5 days.
- Freezing: Freeze gravy in a ziplock bag for up to 2-3 months; thaw overnight and reheat with milk on stove. Freeze biscuits by flash freezing on a baking sheet, then transferring to a bag; consume within one month. You can also freeze unbaked dough shaped for baking later with a slight increase in baking time.
Notes
- Use drop biscuits for a quick biscuit alternative.
- Adjust cayenne and red pepper flakes to control spiciness.
- To prevent gravy lumps, add milk slowly and stir continuously.
- For crispier sausage bits, avoid stirring constantly while browning.
- Better than Bouillon adds a deep, roasted chicken flavor to the gravy.
- Biscuit dough can be prepared a day ahead and frozen shaped for convenience.
