Biscuits and Gravy

8 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Biscuits and Gravy made with breakfast sausage, milk, and seasoning, served over flakey buttermilk biscuits is a quick and easy breakfast ready in only 20 minutes!

Classic southern food is a favorite in this house, and right now we’re perfecting our Buttermilk Biscuits, Pulled Pork, and Chicken Fried Steak.

Biscuits and GravyBISCUITS AND GRAVY

Biscuits and Gravy are a classic southern breakfast made with sausage gravy and spooned over light and fluffy buttermilk biscuits. It’s basically a serving of heaven on bread, which is probably why it’s so popular.

This is the PERFECT recipe to make with leftovers the night after you serve biscuits for dinner. Traditionally this is made with sausage, but you can swap that our for other meat in this recipe if you have leftover ground beef or turkey from dinner, too.

I’ve also added other spices to this recipe before, like thyme and sage. The sausage itself has a lot of seasoning, so you don’t need much to make this gravy work. This is also the perfect recipe to feed a crowd. All you need is a large batch of buttermilk biscuits and a pot of sausage gravy, both of which are quick and easy to throw together.


A good biscuits and gravy recipe traditionally uses sausage gravy made from breakfast sausage or ground pork sausage. You can use spicy sausage or sweet sausage, depending on your own preference. If you go for breakfast sausage, the flavor can range from spicy to more maple. Any of these would work in a sausage gravy.


Milk is going to give your homemade sausage gravy a rich, white color and creamy texture. If you can’t do dairy, you can use unsweetened plain almond milk, but the gravy will be a little bit thinner and more clear than the dairy version.

If you don’t care as much about the color of your sausage gravy, try using some vegetable or chicken broth in place of the milk, and simmer the gravy until it thickens.


If your biscuits are separate from the sausage gravy, wrap the biscuits in tinfoil and place in the oven at 300 degrees for 5-8 minutes, or until they are warmed through. While the biscuits are warming, put the sausage gravy in a skillet over medium heat. Stir, adding a few tablespoons of warm water as needed, until the gravy is warmed through. Pour on top of biscuits and serve.

Another method is to heat the sausage gravy in a skillet over medium heat. Cut the biscuits in half and layer on top of the sausage gravy, then cover the pan for 3-4 minutes, or until everything is cooked through.


Sausage Gravy on Buttermilk Biscuits


You can replace the pork sausage in this recipe for bacon. Just cut the bacon into pieces, fry in a skillet until cooked through, then follow the recipe just as you would for the sausage. If the bacon adds too much grease, pour some of it off before adding the ⅓ cup all purpose flour. It should be fairly close to the sausage, though.


  • Save the grease from your sausage for the gravy recipe. This adds a TON of flavor and a really authentic southern feel. If you don’t have enough to make a sauce, add a tablespoon of butter or shortening and cook until melted before adding the flour.
  • After you add the flour to the grease, whisk continuously until the flour has a chance to cook. The mixture will smell slightly nutty, and the flour will start to brown. Then you can start adding liquid and simmer to thicken your sauce.
  • Stick with whole milk or cream for this recipe. Gravy is all about fat as flavor, if you use skim milk the dish just won’t be the same.
  • Don’t skip the pepper. In fact, add more pepper to taste, then add a sprinkle of pepper on top, too. Black pepper is one of the signature flavors in this dish.
  • You can make gravy without pork sausage or bacon, instead use lean beef or ground turkey to lighten it up. It will need butter to make the roux, though.

Sausage Gravy

Pin this recipe now to remember it later

Pin Recipe

Biscuits and Gravy

Biscuits and Gravy made with breakfast sausage, milk, and seasoning, served over flakey buttermilk biscuits is a quick and easy breakfast ready in only 20 minutes!
Yield 8 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


For Sausage Gravy

  • 1 pound breakfast sausage
  • 1/3 cup flour
  • 3 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 8 buttermilk biscuits

For Biscuits

  • 2 1/8 cups flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 cup unsalted butter cubed (even better if frozen)
  • 3/4 cup cold buttermilk plus a bit more for brushing


For Sausage Gravy

  • Brown the sausage in a large skillet on medium high heat, crumbling into small chunks while cooking.
  • Add in the flour and whisk until the fat is all soaked up and keep whisking while pouring in milk slowly.
  • Add salt and pepper and let thicken while whisking for 5-6 minutes.

For Biscuits

  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Add the dry ingredients to a food processor and pulse several times until well combined.
  • Add in the butter and buttermilk to the food processor and pulse until combined.
  • Put the mixture onto a floured surface and form into a ball. Roll it out ½ inch thick.
  • Fold dough over on one side, then the other, creating three layers. Pat it down, then fold it over three ways again. Repeat folding and patting once more. Gently roll out.
  • Using a 3 inch biscuit cutter cut out 10 biscuits.
  • Place the biscuits on your baking sheet, brush with remaining buttermilk and bake for 15-17 minutes.


Note: click on times in the instructions to start a kitchen timer while cooking.


Calories: 346kcal | Carbohydrates: 21g | Protein: 13g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 799mg | Potassium: 327mg | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 0.4mg | Calcium: 122mg | Iron: 1.8mg
Keyword: biscuits and gravy

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. How clever is This recipe. We don’t Usually have milk, especially Whole Milk in the house. This recipe uses up a whole quart: 3 cups for gravy and the rest turned into buttermilk with a little extra to brush on top the biscuits. ?
    We used a 1lb roll of country sausage found in the frozen section of the supermarket. It was heavenly.

  2. Perfect bisquit recipe. Super flaky and moist if served warm.

    The only negative is that the bisquit are adictive and tou just cannot stop eating them…

  3. Made the gravy this morning; I’ve cooked for years and years but never once have I made sausage gravy, and this was DELISH. So easy and flavorful.

  4. Many times when I’ve wanted “milk” gravy and didn’t have any milk I’ve used water or broth and coffee creamer.

  5. We sometimes have this for dinner at my house, and my kids love it! You’re right about the pepper. It may seem like a lot, but the end result tastes so good!