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Biscuits and Sausage Gravy

Total Time

Prep/Total Time: 15 min.


2 servings

This biscuits and sausage gravy is an old southern 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


  • 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


  1. In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; 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 this biscuit and sausage gravy recipe?

To add more flavor to your sausage 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 the sausage gravy?

Yes. 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 biscuit and sausage gravy recipe without milk?

You can make this breakfast recipe without milk. Try substituting the whole milk with heavy cream, 2% milk or skim milk. Do keep in mind that using a milk alternative may thin out your gravy.

How do you store biscuits and sausage gravy?

Like other gravy recipes, you can store this biscuit and sausage gravy recipe for about three to four days in an airtight container in the fridge. You can also freeze sausage gravy for up to three months.

Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

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