Can I make this gravy with turkey sausage instead?

Absolutely! Turkey sausage makes a leaner version with slightly different but still delicious flavor. You might need to add a touch more butter since turkey sausage contains less fat.

Why did my gravy turn out lumpy?

Lumps usually form when flour isn't fully incorporated into the fat before adding liquid. To fix lumpy gravy, whisk vigorously or blend it with an immersion blender for a smooth consistency.

What's the best type of biscuit to use with this gravy?

Traditional buttermilk biscuits are classic, but any type works well. Buttermilk biscuits have a slight tanginess that complements the rich gravy, while drop biscuits offer rustic texture. Even store-bought biscuits are perfectly acceptable for busy mornings.

Can I make the gravy ahead of time?

Yes, you can make the gravy a day ahead and refrigerate it. When reheating, do so gently on the stovetop, adding a splash of milk to loosen it back to the proper consistency.

Southern Biscuits and Gravy Recipe

Name: Southern Biscuits and Gravy Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1/4 pound pork sausage; 2 tablespoons butter; 2-3 tablespoons all-purpose flour; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1-1/4 cup whole milk; Warm biscuits

This classic Southern Biscuits and Gravy is comfort food at its finest – creamy, savory sausage gravy ladled over warm, fluffy biscuits. It’s a hearty, soul-warming breakfast that comes together in just 15 minutes, making it perfect for busy mornings when you need something substantial but don’t have much time. The rich, peppery gravy with chunks of flavorful sausage creates the perfect topping for buttery biscuits.

Why You’ll Love This Recipe

Quick and Satisfying: From start to finish in just 15 minutes, this recipe delivers maximum flavor with minimal effort.
Budget-Friendly: Made with simple, affordable ingredients that you likely already have in your pantry and refrigerator.
Crowd-Pleaser: This dish never fails to impress – it’s the kind of breakfast that creates memories and has everyone asking for seconds.
Versatile: Works beautifully for breakfast, brunch, or even breakfast-for-dinner nights when you need something comforting.

Ingredients You’ll Need

Pork Sausage: The star of the show, providing rich flavor and meaty texture. Choose a country-style or breakfast sausage for authentic flavor.
Butter: Creates a roux with the flour and adds richness to the gravy.
All-Purpose Flour: Thickens the gravy to that perfect, silky consistency.
Salt and Pepper: Simple seasonings that make all the difference – be generous with the black pepper for traditional flavor.
Whole Milk: Creates the creamy base for the gravy. Full-fat milk produces the richest results.
Biscuits: The perfect vehicle for soaking up that delicious gravy. Use homemade or store-bought, just make sure they’re warm when serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Spicy Gravy: Add a pinch of red pepper flakes or cayenne for heat.
Herb-Enhanced: Stir in some fresh chopped sage, thyme, or rosemary for an aromatic twist.
Bacon Gravy: Substitute bacon for the sausage, or use a combination of both.
Extra Savory: Add a dash of Worcestershire sauce or a sprinkle of garlic powder.
Vegetarian Option: Use plant-based sausage and vegetable broth for a meatless version.

How to Make Biscuits and Gravy

Step 1: Cook the Sausage

In a small skillet, cook the pork sausage over medium heat, breaking it into crumbles with a wooden spoon. Cook until no longer pink, then drain off excess fat (but leave a bit for flavor).

Step 2: Create the Roux

Add butter to the skillet with the cooked sausage and melt completely. Sprinkle the flour, salt, and pepper over the mixture. Cook while stirring constantly for about 1-2 minutes until the flour is incorporated and starting to turn golden.

Step 3: Add Milk and Thicken

Pour in the milk gradually while continuing to stir. This prevents lumps and ensures a smooth gravy. Bring the mixture to a gentle boil, stirring constantly as it thickens.

Step 4: Perfect the Consistency

Continue cooking until the gravy reaches your desired thickness. Remember it will thicken slightly as it cools, so if you prefer a looser gravy, err on the thinner side.

Step 5: Serve Immediately

Split warm biscuits in half and ladle the hot gravy generously over them. Serve right away while everything’s hot.

Pro Tips for Making the Recipe

Don’t Rush the Roux: Cooking the flour mixture for 1-2 minutes eliminates the raw flour taste and creates better flavor.
Constant Stirring: The key to lump-free gravy is continuous stirring, especially when adding the milk.
Thickness Control: If your gravy gets too thick, simply add a splash more milk. If it’s too thin, let it simmer a bit longer.
Season as You Go: Taste and adjust salt and pepper as needed – different sausages have varying levels of seasoning.
Quality Matters: The better your sausage, the better your gravy will taste.

How to Serve

Biscuits and gravy is a meal in itself, but here are some wonderful pairings to round out your breakfast or brunch:

Simple Sides:

Serve with scrambled eggs, crispy hash browns, or fresh fruit for a complete breakfast experience.

Beverage Pairings:

Hot coffee, fresh orange juice, or a spicy Bloody Mary for weekend brunches.

Southern Style:

Add a side of grits or fried green tomatoes for a true Southern feast.

Make Ahead and Storage

Storing Leftovers

Store the gravy separately from the biscuits in an airtight container in the refrigerator for up to 3 days. The gravy will thicken considerably when chilled.

Freezing

While you can freeze the gravy for up to 1 month, the texture may change slightly upon thawing. Freeze in portion-sized containers for easy reheating.

Reheating

Warm the gravy in a saucepan over low heat, adding a splash of milk to reach the desired consistency. Stir frequently to prevent scorching. For biscuits, warm them in a 325°F oven for about 5 minutes.

FAQs

Can I make this gravy with turkey sausage instead?

Absolutely! Turkey sausage makes a leaner version with slightly different but still delicious flavor. You might need to add a touch more butter since turkey sausage contains less fat.
Why did my gravy turn out lumpy?

Lumps usually form when flour isn’t fully incorporated into the fat before adding liquid. To fix lumpy gravy, whisk vigorously or blend it with an immersion blender for a smooth consistency.
What’s the best type of biscuit to use with this gravy?

Traditional buttermilk biscuits are classic, but any type works well. Buttermilk biscuits have a slight tanginess that complements the rich gravy, while drop biscuits offer rustic texture. Even store-bought biscuits are perfectly acceptable for busy mornings.
Can I make the gravy ahead of time?

Yes, you can make the gravy a day ahead and refrigerate it. When reheating, do so gently on the stovetop, adding a splash of milk to loosen it back to the proper consistency.

Final Thoughts

There’s something magical about a plate of biscuits and gravy – it’s the kind of breakfast that feels like a warm hug. This recipe strikes the perfect balance between ease and satisfaction, delivering that made-from-scratch taste without the fuss. Whether it’s a lazy weekend morning or a special breakfast treat on a weekday, these biscuits and gravy will start your day on the most delicious note possible. Give this Southern classic a try – your breakfast table will never be the same!