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. My boys always beg for Biscuits and Gravy. It is traditionally a breakfast dish, but we make it for dinner too and the boys always lick their plates clean.
Sausage gravy and buttermilk biscuits are one of my favorite ways to feed hungry house guests or warm up my husband and sons after a morning of skiing or sledding. The recipe is simple and it will keep you full for hours. The ultimate comfort food!
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!
My Greek Yogurt Biscuits or Buttermilk Drop Biscuits are both delicious options! In a pinch you can also use store bought biscuits. Try to find a rustic, thick biscuit if you can.
Spoon the gravy over warm biscuits and you will be in for a real treat.
Make the Gravy in Advance
You can make a batch of gravy in advance so you can wake up ready to devour Biscuits and Gravy.
Simply follow this recipe, let the gravy cool completely, then store the gravy in a sealed container in the refrigerator. Heat it up the next morning in the microwave or on the stove top. If the gravy is a little too thick you can add a little splash of milk.
Sausage gravy will keep in the refrigerator for up to four days. You can also freeze it in a freezer container or freezer bag for up to one month.
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
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