There’s nothing quite like the soul-warming comfort of fluffy biscuits smothered in creamy, savory sausage gravy—a Southern classic that turns humble pantry staples into a breakfast worthy of Sunday mornings or weeknight cravings. This recipe delivers rich, peppery gravy with just the right balance of spice and creaminess, all made in one skillet in under 30 minutes. No fancy ingredients, no fuss—just pure, hearty goodness that sticks to your ribs and warms your heart.
Why You’ll Love This Recipe
Ready in 25 minutes—faster than ordering takeout
One skillet, minimal cleanup
Uses simple, affordable ingredients
Naturally gluten-free adaptable
Perfect for leftovers or meal prep
Ingredients
1 lb (450g) mild ground breakfast sausage (avoid spicy if you prefer subtle flavor)
½ tsp garlic powder
⅓ cup (40g) all-purpose flour
3 cups (720ml) whole milk, warmed slightly
Salt and freshly ground black pepper, to taste (start with ½ tsp salt + 1 tsp pepper)
8 fresh or baked biscuits (homemade, store-bought, or even flaky croissants work!)
Note: Whole milk gives the richest texture, but 2% works in a pinch.
Instructions
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Instructions
1. Brown the Sausage
In a large skillet or cast-iron pan over medium-high heat, cook the ground sausage, breaking it into small crumbles with a wooden spoon. Cook until deeply browned and no pink remains (about 6–8 minutes). Drain excess fat if needed—but leave about 1–2 tbsp for flavor and roux.
2. Make the Roux
Reduce heat to medium. Sprinkle the flour evenly over the sausage and stir constantly for 1–2 minutes to cook off the raw flour taste. The mixture will thicken and coat the meat.
3. Season & Simmer
Add garlic powder, salt, and pepper. Stir to combine.
Gradually whisk in the warm milk, a little at a time, to prevent lumps. Continue whisking until smooth.
4. Thicken the Gravy
Bring to a gentle simmer, stirring frequently. Cook for 5–8 minutes, or until the gravy coats the back of a spoon and reaches your desired thickness. It will continue to thicken as it cools slightly.
💡 Tip: For extra depth, add a pinch of red pepper flakes or a dash of Worcestershire sauce.
5. Serve Warm
Split warm biscuits in half and ladle generous portions of hot sausage gravy over the top. Serve immediately while piping hot and creamy.
Serving Suggestions
Classic: Over buttermilk biscuits with a side of scrambled eggs
Hearty: With crispy hash browns or fried apples
Brunch upgrade: Garnish with chopped chives or a sprinkle of smoked paprika
Leftover magic: Use as a topping for mashed potatoes or open-faced sandwiches
Frequently Asked Questions
Can I use plant-based sausage?
Yes! Use a mild vegan sausage and swap milk for unsweetened oat or soy milk. Add 1 tbsp nutritional yeast for umami depth.
How do I avoid lumpy gravy?
Whisk constantly while adding milk, and ensure your milk is warm (cold milk causes clumping).
Can I make it ahead?
Yes! Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen.
Is this gluten-free?
Use a 1:1 gluten-free flour blend and certified GF sausage.
Allergy Information
Contains: Dairy, wheat, pork
Gluten-free option: Yes (with GF flour and sausage)
Vegetarian? No
Nut-free: Yes
Always verify ingredient labels if managing allergies.
Nutrition Facts
(Per serving, recipe serves 4)
Calories: 480
Protein: 22g
Fat: 28g (Saturated: 11g)
Carbohydrates: 35g
Fiber: 1g
Sugar: 9g
Sodium: 820mg
Values may vary based on sausage and biscuit brands.
This Sausage Gravy isn’t just breakfast—it’s a hug on a plate. With its velvety texture, savory depth, and perfect balance of spice, it transforms simple biscuits into a meal that feels like home. So grab your skillet, crack open that milk, and treat yourself to a timeless comfort dish that’s as easy to make as it is unforgettable.
