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:
-
1
pound
breakfast sausage -
1/3
cup
all-purpose flour -
3 ½
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)
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.
Photos by Dishing Out Health
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