Sausage Gravy and Biscuits is the kind of meal that feels like a warm hug on a plate. Born in the American South and beloved far beyond it, this hearty breakfast pairs fluffy, tender biscuits with a rich, peppery gravy studded with savory sausage. It’s simple food done right—humble ingredients transformed into something deeply comforting and satisfying. Whether you’re feeding a crowd or treating yourself to a slow morning, this classic never disappoints.
A Little Background
Biscuits and gravy emerged in the late 1800s as an affordable, filling breakfast for laborers. Flour, milk, and pork sausage were inexpensive and widely available, and cooks learned how to coax big flavor from them. Over time, the dish became a Southern staple, showing up at family tables, diners, and Sunday brunches alike. Today, it’s a nostalgic favorite that bridges generations.
Ingredients You’ll Need
For the biscuits (makes about 8):
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2 cups all-purpose flour
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1 tablespoon baking powder
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1 teaspoon sugar
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¾ teaspoon salt
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6 tablespoons cold butter, cut into cubes
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¾ cup cold milk or buttermilk
For the sausage gravy:
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1 pound breakfast sausage (pork is traditional)
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2–3 tablespoons all-purpose flour
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2½ to 3 cups whole milk
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Salt, to taste
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Freshly ground black pepper, generously
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Optional: a pinch of crushed red pepper or garlic powder
Making the Biscuits
Start by heating your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Cold butter is key—it creates steam as it melts, giving you flaky layers.
Pour in the milk or buttermilk and gently stir just until the dough comes together. Don’t overmix; a light touch keeps biscuits tender. Turn the dough onto a floured surface, pat it into a rectangle about ¾-inch thick, and fold it over itself once or twice to create layers. Cut into rounds using a biscuit cutter or the rim of a glass.
Place the biscuits on a baking sheet, slightly touching for softer sides or spaced apart for crisper edges. Bake for 12–15 minutes, until tall and golden brown. Set aside while you make the gravy.
Cooking the Sausage Gravy
In a large skillet over medium heat, crumble the sausage and cook until browned and fully cooked. Don’t rush this step—those browned bits on the bottom of the pan are flavor gold. If the sausage releases a lot of fat, you can spoon off a little, but leave at least 2 tablespoons in the pan.
Sprinkle the flour evenly over the sausage and stir well, coating every piece. Cook for about 1 minute to remove the raw flour taste. Slowly pour in the milk while stirring constantly to avoid lumps. The gravy will look thin at first, but keep stirring and it will thicken as it simmers.
Reduce the heat to low and cook for 5–8 minutes, stirring often, until the gravy is thick, creamy, and coats the back of a spoon. Season with salt and lots of black pepper—traditional sausage gravy is boldly peppery. Taste and adjust as needed.
Bringing It All Together
Split the warm biscuits in half and place them on plates. Spoon the hot sausage gravy generously over the top, letting it drip down the sides. Serve immediately while everything is steaming and fresh.
Tips for Perfect Results
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Use whole milk for the creamiest gravy. Lower-fat milk works, but the result won’t be as rich.
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Season gradually. Sausage varies in saltiness, so taste before adding extra salt.
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Too thick? Add a splash of milk and stir gently. Too thin? Let it simmer another minute or two.
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Want extra flavor? A teaspoon of butter stirred in at the end adds silkiness, or try a dash of Worcestershire sauce for depth.
Variations to Try
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Spicy: Use hot breakfast sausage or add cayenne pepper.
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Herbed: Stir in a little fresh thyme or sage.
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Cheesy biscuits: Add grated cheddar to the biscuit dough for a twist.
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Make it lighter: Serve over split biscuits with a side of fresh fruit to balance the richness.
Why It Never Gets Old
Sausage gravy and biscuits endure because they’re honest food—simple, filling, and deeply comforting. It’s the kind of dish that invites you to slow down, sit at the table, and savor each bite. Whether it’s a weekend breakfast, a brunch centerpiece, or a cozy dinner-for-breakfast night, this classic always feels like home.
