An easy, southern-style sausage gravy with flaky homemade biscuits makes the BEST Biscuits and Gravy! One of our favorite breakfast recipes of all time!
It’s no secret that a yummy homemade breakfast makes me excited to get up on Saturday morning. Our weekday breakfasts usually consist of plain old oatmeal or freezer breakfast sandwiches but on the weekends I like to make something much more fun!
This sausage gravy recipe is a TREASURE in our family, thanks to my mother-in-law. She’s made it so many times she has completely perfected the recipe, and now it’s one of our favorite breakfasts.
I should issue a disclaimer that you’ll never want to order biscuits and gravy from a restaurant after trying this recipe. I know from experience that every other will pale in comparison. But the good news is that it’s just about one of the easiest things in the world to make.
Pair it with my absolute favorite homemade, light and flaky buttermilk biscuits and you will be in heaven!
Sausage Gravy and Biscuits
The BEST southern-style Biscuits and Gravy recipe made from scratch with simple pantry ingredients. This easy breakfast is our favorite!
Prep: 5min
Total: 15min
Serving Size: 8 g
Nutrition Facts: servingSize 8 g, calories 388 kcal, Carbohydrate 17 g, Protein 12 g, Fat 29 g, Saturated Fat 11 g, Cholesterol 72 mg, Sodium 659 mg, Sugar 1 g
Ingredients:
- 8 Flakey Buttermilk Biscuits
- 1 pound pork sausage
- 2 Tablespoon + 1 teaspoon(s)s all-purpose flour
- 2 1/2 cups half and half
- 1 Tablespoon butter
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried crushed rosemary
- 1/8 teaspoon crushed red pepper flakes
- freshly ground black pepper (, to taste)
Instruction:
- Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
- Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
- Add thyme, rosemary, red pepper flakes and black pepper.
- Serve over warm biscuits.
Homemade Biscuits and Gravy
How to make homemade biscuits and gravy with just a few simple ingredients. I’ve been making this easy recipe for 20 years! It’s the perfect comfort food. [adthrive-in-post-video-player video-id=”Khgokqm8″ upload-date=”2022-07-20T15:04:15.000Z” name=”Homemade Biscuits and Gravy” description=”How to make homemade biscuits and sausage gravy recipe.” player-type=”default” override-embed=”default”]
Prep: 10min
Total: 30min
Yield: 6
Nutrition Facts: servingSize None, calories 625 calories, Sugar 16.3 g, Sodium 1280.7 mg, Fat 31.4 g, Saturated Fat 13.9 g, Trans Fat 0 g, Carbohydrate 59 g, Fiber 1.6 g, Protein 27.1 g, Cholesterol 118.8 mg
Ingredients:
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 3 tablespoons white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1/2 cup butter, frozen
- 3/4 cup whole milk
- 1 pound pork breakfast sausage (such as Jimmy Dean’s)
- 1/2 cup all-purpose flour
- 4 cups milk (I use 2% or whole)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- additional salt and pepper to taste
Instruction:
- Makes 10 biscuits.
- Serve the hot gravy over the hot cooked biscuits with additional salt and pepper to taste.
Sausage Gravy
Slather biscuits in Ree Drummond’s comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network. This easy big-batch breakfast will be on the table in just about 25 minutes.
Total: 0 25min0
Yield: 12 servings
Serving Size: 1 of 12 servings
Nutrition Facts: servingSize 1 of 12 servings, calories 183, Fat 13g, Saturated Fat 4g, Carbohydrate 9g, Fiber 0g, Sugar 4g, Protein 9g, Cholesterol 34mg, Sodium 339mg
Ingredients:
- 1 pound breakfast sausage, hot or mild
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk, more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper, more to taste
- Biscuits, warmed, for serving
Instruction:
- With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
- Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
- Spoon the sausage gravy over warm biscuits and serve immediately!
Country Style Sausage and Gravy | Biscuits and Gravy
FAQ
What is biscuits and gravy gravy made of?
What is the secret to the perfect biscuit?
- Use Cold Butter for Biscuits. For flaky layers, use cold butter. …
- Measure Ingredients Accurately. …
- Use Fresh Baking Powder. …
- Buttermilk and Biscuits. …
- Rolling or Patting Biscuit Dough. …
- Do not Overwork Biscuit Dough. …
- Do not Twist the Biscuit Cutter. …
- Best Baking Sheet.
What is the secret to Southern biscuits?
SPRINKLE A PINCH OF KOSHER SALT IN THE PAN BEFORE BAKING AND AGAIN AFTER PUTTING BUTTER ON THE TOPS. Because adding a pinch of salt both times gives a tiny bit more flavor. You won’t be sorry. Only a tiny sprinkle.
Is country gravy the same as sausage gravy?
