Biscuits and Gravy is the quintessential American comfort food, offering a delightful combination of flaky, buttery biscuits generously topped with a rich, creamy, and savory sausage gravy. This incredibly easy recipe brings all the deliciousness of this classic dish to your table in no time, making it perfect for a satisfying breakfast, brunch, or even a hearty dinner!

Ultimate Biscuits and Gravy: A Timeless American Comfort Food!

There are few dishes that evoke the warmth and nostalgia of home quite like Biscuits and Gravy. This beloved American classic isn’t just a breakfast staple; it’s a dish so profoundly comforting it finds its way onto brunch, lunch, and even dinner tables across the nation. Particularly cherished in the Midwest and Southern United States, Biscuits and Gravy begins with tender, impossibly flaky biscuits, which serve as the perfect foundation for a generous pour of thick, creamy, and intensely flavorful sausage gravy. The gravy itself is a masterpiece of rustic simplicity, typically crafted from savory pork sausage, a touch of flour to thicken, and plenty of rich milk.

Growing up, while this dish was often associated with breakfast, Biscuits and Gravy for dinner was a cherished tradition in my household, a signature meal my dad would prepare whenever the mood struck or the weather turned chilly. It might not be the pinnacle of healthy eating, but when the temperatures drop and you crave something deeply satisfying and “stick-to-your-bones” good, nothing else truly hits the spot. It’s the kind of meal that wraps you in a warm hug, comforting both body and soul.

What Makes Sausage Gravy So Special?

Sausage gravy isn’t just any gravy; it’s a category unto itself. What distinguishes it from traditional gravies is its remarkable thickness and creamy texture, making it an undeniable star of the meal rather than a mere accompaniment. Unlike thinner gravies that might enhance a roast, sausage gravy is robust, substantial, and packed with savory bits of meat in every spoonful. It doesn’t rely on stocks or broths for its base; instead, its richness comes almost entirely from the flavorful drippings of the sausage combined with a generous amount of whole milk or, for an even more indulgent experience, a touch of cream.

The magic happens as the flour combines with the rendered fat from the sausage to form a roux, a fundamental thickening agent. This roux then beautifully incorporates the milk, creating a velvety smooth sauce that clings perfectly to every nook and cranny of a biscuit. The savory depth from the browned sausage, combined with the creamy dairy, results in a gravy that is truly unparalleled in its comforting appeal.

How to Master Biscuits and Gravy: A Step-by-Step Guide

Crafting the perfect plate of Biscuits and Gravy is surprisingly straightforward, a testament to its simple, wholesome ingredients. The process can be broken down into two main components: the biscuits and the gravy. While both are crucial, they can often be prepared simultaneously for maximum efficiency.

Step 1: Prepare Your Biscuits

You have a couple of excellent options for the biscuits. For ultimate convenience, quality store-bought biscuits can be a fantastic shortcut, allowing you to focus entirely on the gravy. However, if you’re aiming for that truly homemade touch, baking your own biscuits is a rewarding experience. Our favorite classic biscuit recipe yields incredibly delicious, buttery, and flaky results with minimal effort – you’ll be amazed at how simple it is to achieve perfection! If you’re going the homemade route, remember to cut the dough into 2¾-inch to 3-inch rounds for ideal serving portions.

For an even quicker homemade biscuit solution, consider our drop biscuits recipe. These require no rolling or cutting, offering a rustic charm and delicious taste with even less fuss.

Step 2: Whip Up the Perfect Sausage Gravy

While your biscuits are baking, you can seamlessly transition to preparing the star of the show: the sausage gravy. This is where the magic truly happens.

1. Brown the Sausage: Begin by browning your chosen pork sausage in a large, heavy-bottomed pan over medium-high heat. Break it up into small, even crumbles as it cooks, ensuring it browns thoroughly and releases all its savory drippings. This step is crucial for developing deep flavor.
2. Create the Roux: Once the sausage is beautifully browned and no longer pink, reduce the heat to medium-low. Add butter to the pan (if needed, depending on the sausage fat rendered) and let it melt. Then, evenly sprinkle flour over the sausage and butter. Stir constantly for about two minutes, allowing the flour to cook off its raw taste and combine with the fats to form a light roux. This roux is your thickening powerhouse.
3. Add Milk and Thicken: Gradually, and while stirring constantly, pour in the milk. Adding it slowly helps prevent lumps and ensures a smooth, creamy gravy. Continue to cook, stirring frequently and scraping the bottom of the pan, until the gravy thickens to your desired consistency – it should be thick enough to coat the back of a spoon. This process typically takes 10-15 minutes, allowing all the flavors to meld beautifully.
4. Season to Perfection: Finally, add your seasonings. Salt, pepper, garlic powder, and a touch of dried thyme (optional but recommended) will elevate the flavor profile. Taste and adjust as needed, ensuring a vibrant and well-balanced gravy.

How to Serve Biscuits and Gravy for Optimal Enjoyment

Serving Biscuits and Gravy correctly is key to the ultimate experience. Always split a warm biscuit in half horizontally before generously spooning the hot gravy over it. This allows the creamy gravy to seep into the nooks and crannies of the biscuit, ensuring every bite is moist, flavorful, and perfectly saturated. Serving gravy over whole, un-split biscuits can result in a much drier, less integrated dish, as the gravy won’t properly absorb into the biscuit’s interior. Garnish with a sprinkle of fresh parsley or chives for a touch of color and freshness, if desired.

Essential Recipe Tips for Flawless Biscuits and Gravy

Achieving biscuits and gravy perfection is simple with a few key considerations. Follow these tips to ensure your dish is consistently delicious and lives up to its comfort food reputation:

• Embrace Whole Milk: The “secret ingredient” for truly luscious, creamy gravy is whole milk. Its higher fat content contributes significantly to both the richness and the desired thick consistency. While 1% or 2% milk can be used, expect a slightly less creamy and decadent result. Skim milk and most milk alternatives are not recommended as they simply don’t offer the necessary richness or thickening properties. For a lactose-free option, Lactaid® whole milk works wonderfully.
• Choose a Flavorful Pork Breakfast Sausage: The quality and flavor of your sausage make a huge difference here. We highly recommend a tasty pork breakfast sausage. Jimmy Dean® (not sponsored) is a popular choice that consistently delivers excellent results for this recipe. If you enjoy a bit of heat, opt for hot sausage; otherwise, a mild or regular variety is perfect. The savory spices in breakfast sausage are what truly define the gravy’s character.
• Adjust Gravy Thickness as Needed: Gravy can sometimes thicken more than anticipated, especially as it cools. If your gravy becomes too thick, don’t fret! Simply whisk in an additional splash of milk (a tablespoon or two at a time) until it reaches your preferred creamy consistency. Conversely, if your gravy is too thin, allow it to simmer gently for a few more minutes, stirring frequently, until it reduces and thickens.
• Season to Your Taste: Always taste your gravy before serving. After adding the initial seasonings (salt, pepper, garlic powder, thyme), give it a try. Does it need a pinch more salt to brighten the flavors? A bit more pepper for a subtle kick? Perhaps a tiny dash of onion powder or even a barely-there whisper of cayenne for complexity? Adjust until the flavors are perfectly vibrant and satisfying to your palate.
• Serve with Warm Biscuits: The contrast of hot, creamy gravy with warm, soft biscuits is what makes this dish so irresistible. If your biscuits aren’t fresh out of the oven, simply split them open and place them on a sheet pan. Bake at 275°F (135°C) for 5-10 minutes, or until they are lightly toasted and warmed through. This small step ensures every bite is a delightful experience.
• Don’t Drain All the Sausage Fat: While it might be tempting to drain off all the fat after browning the sausage, resist the urge! A little bit of rendered sausage fat is essential for creating the roux and providing a rich, savory foundation for your gravy. If your sausage is exceptionally lean, you might need to add an extra tablespoon of butter before adding the flour.
• Prevent Lumpy Gravy: The key to lump-free gravy lies in two things: gradually adding the milk and constant stirring. When you pour in the milk, do so slowly, perhaps a cup at a time, whisking continuously to ensure it fully incorporates into the roux before adding more. Keep stirring throughout the thickening process to maintain a smooth texture.

Biscuits And Gravy FAQs: Your Questions Answered

Can I make sausage gravy the night before?

Absolutely! Sausage gravy is an excellent make-ahead component. Simply prepare the gravy according to the instructions, let it cool completely, and then transfer it to an airtight container. Store it in the refrigerator for up to 2 days. When you’re ready to serve, gently reheat the gravy in a pot over low heat, stirring occasionally. You will likely need to add a splash or two of milk to thin it back to its ideal, creamy consistency as it tends to thicken significantly when chilled.

How can I make Biscuits And Gravy without pork sausage?

If pork sausage isn’t your preference, you have several delicious alternatives. Ground turkey, lean ground beef, or even ground chicken can be used in place of pork sausage. The flavor profile will, of course, change, but it will still yield a hearty and delicious gravy. You may find that these meats require additional seasoning (like a pinch of sage or fennel for a more “sausage-like” flavor) and potentially an extra tablespoon of butter to ensure enough fat for a proper roux. For a vegetarian option, consider using a plant-based “sausage” crumble or making a simple white gravy (bechamel) seasoned with herbs.

How to make gravy for Biscuits And Gravy (A Quick Recap)?

Here’s a concise overview of the gravy-making process:

1. Brown your chosen ground meat (pork sausage, turkey, or beef) in a large skillet, breaking it into crumbles.
2. Add butter (if needed) and then sprinkle in the flour to create a roux, cooking for a couple of minutes to remove the raw flour taste.
3. Gradually pour in whole milk, whisking constantly to prevent lumps and ensure smoothness.
4. Continue to simmer and stir until the gravy reaches a thick, creamy consistency.
5. Season the gravy generously with salt, pepper, garlic powder, and any other desired spices, then taste and adjust.
6. Serve immediately over warm, split biscuits!

Can I freeze Biscuits and Gravy?

You can freeze both cooked biscuits and sausage gravy separately. Store biscuits in an airtight freezer-safe bag or container for up to 3 months. For the gravy, allow it to cool completely, then transfer it to a freezer-safe container, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stove, adding milk as needed to restore its creamy texture. Biscuits can be reheated in the oven from frozen or thawed.

More Irresistible Breakfast Favorites

If you’re a fan of hearty breakfasts and brunches, be sure to explore these other delicious recipes:

• Ham and Cheese Quiche with savory Swiss cheese for a rich and satisfying start to your day.
• One-Pan Breakfast Potatoes and Bacon, an incredibly easy recipe made on a single sheet pan for minimal cleanup.
• Classic Quiche Lorraine, featuring crispy bacon and a custardy filling, perfect for entertaining or a special meal.
• Fluffy Buttermilk Chocolate Chip Pancakes, a sweet treat that’s always a crowd-pleaser.

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Biscuits And Gravy

By Chelsea Lords

This Biscuits and Gravy recipe combines warm, buttery biscuits with rich, creamy sausage gravy. This hearty comfort food is surprisingly quick and easy to whip up!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Equipment

• Large pan (4-quart, heavy-bottomed)

Ingredients

Sausage Gravy

• 1 pound ground pork sausage (mild or hot)
• ½ teaspoon seasoned salt
• 2 tablespoons unsalted butter
• ⅓ cup flour
• 3 cups whole milk (see Note 1)
• ¼ teaspoon garlic powder
• ¼ teaspoon dried thyme (optional)
• 1 teaspoon pepper
• Biscuits (see Note 2)

Instructions

1. Heat a large heavy-bottomed pan over medium-high heat. Break the sausage into small pieces with your hands as you add it to the skillet in a single layer. Add seasoned salt. Brown the sausage; continue to break it up with a wooden spoon until no longer pink. Do not drain the fat.
2. Reduce heat to medium-low and add butter to the pan. Once butter is completely melted, sprinkle the flour evenly all over the sausage. Stir it around and cook for 2 minutes, stirring constantly and scraping the bottom of the pan to prevent sticking and ensure the flour cooks through.
3. Slowly add 1 cup of milk while stirring constantly and scraping the bottom of the pan to release any browned bits. Once the milk has thickened, slowly add in the remaining 2 cups of milk while stirring constantly. Cook the gravy, stirring frequently until it thickens nicely. This can take a good 10–15 minutes, depending on the heat of the stovetop and how cold the milk was. The gravy should be thick enough to coat the back of a wooden spoon (see Note 3).
4. Add garlic powder, dried thyme, and pepper. Taste and adjust any seasonings as needed to achieve your desired flavor profile.
5. Spoon generously over warm, split biscuits and serve immediately. Garnish with fresh thyme or parsley if desired. Enjoy your homemade comfort food!

Recipe Notes

Note 1: Whole milk is crucial for the best, creamiest gravy. While 1% or 2% milk can be used, the result will be slightly less rich and thick. Skim milk or milk alternatives are not recommended for optimal texture. For a lactose-free version, try Lactaid® whole milk.

Note 2: If making homemade biscuits, start them first so they are baking while you prepare the gravy. This ensures both components are ready at the same time. Always split warm biscuits by hand and spoon the gravy over them for the best experience. If using leftover or room-temperature biscuits, preheat your oven to 275°F (135°C). Halve the biscuits, place them split-side up on a sheet pan, and bake for 5–10 minutes until warmed and lightly toasted. Serve with warm gravy on top.

Note 3: To check if your gravy is thick enough, lift your wooden spoon from the pan and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, your gravy is ready. If not, cook for a bit longer. If the gravy becomes too thick for your preference, simply whisk in another 1/2 cup of milk or more, if needed, until the desired consistency is achieved.

Nutrition Note: The provided nutrition information is for the sausage gravy only and does not include the biscuits, as biscuit nutrition can vary greatly depending on whether they are homemade, store-bought, or canned.

Storage: Store cooked biscuits in an airtight container for 2 days at room temperature, up to 1 week in the refrigerator, or up to 3 months frozen. Store prepared gravy in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months. To reheat, warm biscuits in the oven and gravy gently on the stovetop, adding a splash of milk if it has thickened too much.

Nutrition

Serving: 1 serving |
Calories: 411 kcal |
Carbohydrates: 17.5g |
Protein: 18g |
Fat: 29.5g |
Cholesterol: 75.9mg |
Sodium: 626.4mg |
Fiber: 0.3g |
Sugar: 4.9g

Nutrition information is automatically calculated and should only be used as an approximation.