Can I make the gravy gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour, or experiment with arrowroot or tapioca flour. The rest of the ingredients are naturally gluten-free.

How do I avoid lumpy gravy?

When adding half and half or milk, pour it in slowly while stirring continuously. This prevents lumps and ensures your gravy is perfectly creamy every time.

Can I make the sausage gravy in advance?

Yes! Sausage gravy keeps beautifully in the fridge for a couple of days. Just reheat gently with a splash of milk or half and half to bring it back to the right consistency before serving.

What kind of sausage works best?

Go with your favorite! Breakfast sausage is classic, but spicy sausage adds a kick, and sage sausage brings lovely herbal notes. Just avoid anything too lean, as a little fat is key for flavor.

Southern Biscuits and Sausage Gravy Recipe

Name: Southern Biscuits and Sausage Gravy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Southern American
Ingredients: Homemade Buttermilk Biscuits (or store-bought), enough for serving 6; 2 tablespoons unsalted butter; 1 lb ground pork sausage; 1 small shallot, finely chopped; 3 cloves garlic, finely chopped or pressed; 6 sprigs fresh thyme, de-stemmed; 2 tablespoons all-purpose flour (use gluten-free flour if needed); 2 1/2 cups half and half or whole milk, plus more as needed; 2 teaspoons pure maple syrup; 1 teaspoon Worcestershire sauce; 1/2 teaspoon Creole Cajun seasoning (homemade or store-bought); 1/4 teaspoon ground nutmeg; 1/4 teaspoon red pepper flakes (optional); Freshly ground black pepper, to taste

There’s just something irresistible about a plate piled high with fluffy, buttery biscuits drenched in rich, creamy sausage gravy. This Southern Biscuits and Sausage Gravy recipe brings all the comfort of a country breakfast straight into your kitchen—no road trip or greasy spoon required. You get tender, golden biscuits (homemade or store-bought, your secret is safe!), smothered in a savory, peppery sausage gravy that’s layered with depth from a few clever touches. It’s a breakfast classic, and the best part? This dish comes together in about 30 minutes, making it ideal for busy mornings or lazy brunches alike.

Why You’ll Love This Recipe

Super Quick and Satisfying: Biscuits and gravy might sound like a weekend project, but this recipe has you eating in under half an hour. Hungry family? No problem.
Incredibly Flavorful: Between the seasoned sausage, aromatic thyme, and just a hint of maple, every bite is complex, satisfying, and deeply comforting.
Foolproof and Flexible: Whether you make the biscuits from scratch, grab them from the store, use whole milk or half and half, you can absolutely make this recipe work for you.
Perfect for Any Meal: Sure, it’s a breakfast staple, but honestly, this dish is just as good for dinner, lunch, or a late-night snack.

Ingredients You’ll Need

Here’s what you’ll want at the ready, with ideas and notes for each:

Homemade Buttermilk Biscuits – Unbeatable fresh, but no shame in going for store-bought when crunched for time. Make ahead to save precious minutes in the morning!
Unsalted Butter – Used for building deep, rich flavor as a base for the sausage and aromatics.
Ground Pork Sausage – The heart of your gravy. Choose breakfast sausage for classic flavor, but don’t be afraid to get adventurous with spicy or sage varieties.
Shallot – More delicate than onion, it adds subtle sweetness and a gentle kick.
Garlic – Brings warmth and depth—if you love garlic, throw in an extra clove.
Fresh Thyme – Earthy and fragrant, it brightens the gravy beautifully.
All-Purpose Flour – Essential for thickening. For gluten-free, use 1:1 GF flour, arrowroot, or tapioca flour.
Half and Half (or Whole Milk) – Gives the gravy its signature creamy texture. Use whole milk for a lighter sauce, or even a splash of cream for extra richness.
Pure Maple Syrup – Just a little for balance. It rounds out the flavors without making things sweet.
Worcestershire Sauce – Adds a hint of umami and complexity. Don’t skip it!
Creole Cajun Seasoning – For a little Southern flair. Adjust the quantity to your heat preference.
Ground Nutmeg – A pinch of nutmeg brightens the sauce and brings out the sausage’s savoriness.
Red Pepper Flakes (optional) – For those who want a subtle spicy edge.
Freshly Ground Black Pepper – Finish the gravy to taste for that perfect, peppery bite.

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

One of the joys of Southern cooking is making it your own. Here are a few fun ways to change things up:

Mushroom Gravy: Make it vegetarian by substituting sausage with finely chopped mushrooms. Keep the same aromatics and seasoning.
Spicy Sausage Gravy: Use hot pork sausage or stir in more red pepper flakes, cayenne, or a dash of hot sauce.
Herb Lovers’ Twist: Mix in chopped fresh sage, parsley, or chives alongside (or instead of) thyme.
Lighter Option: Use turkey or chicken sausage and swap half and half for low-fat milk (though the sauce will be slightly less creamy).
Cheese It Up: Stir in shredded cheddar at the end for a cheesy, decadent touch.

Note: For a gluten-free version, swap in your favorite 1:1 GF flour, or use arrowroot or tapioca flour for thickening.

How to Make Southern Biscuits and Sausage Gravy

Step 1: Bake the Biscuits

Start by making a batch of fluffy buttermilk biscuits—either from scratch or from a can. You can bake these while preparing your gravy, so everything’s hot at the same time.

Step 2: Brown the Sausage

Heat unsalted butter in a deep skillet over medium-high heat. Once it’s sizzling, crumble in the ground pork sausage. Use a wooden spoon to break it up and cook it until mostly browned and cooked through—about 5-7 minutes.

Step 3: Sauté the Aromatics

Turn the heat down to medium. Stir in finely chopped shallots, garlic, and fresh thyme. Let them cook with the sausage, stirring frequently, for 2-3 minutes, until they’re fragrant and starting to soften.

Step 4: Build the Gravy

Sprinkle your flour evenly over the sausage mixture. Stir thoroughly to incorporate—this cooks out the raw flour taste and thickens the gravy later. Cook for another minute or two.

Step 5: Add the Creaminess

Slowly pour in your half and half (or whole milk) while stirring gently to blend everything together and scrape up all the flavorful bits from the bottom. Stir in pure maple syrup, worcestershire sauce, Creole Cajun seasoning, ground nutmeg, red pepper flakes (if you like some heat), and a generous grind of black pepper.

Step 6: Simmer to Perfection

Reduce the heat to low. Simmer, stirring often, until the gravy thickens, about 2-3 minutes. Taste and adjust seasoning—add more salt, pepper, or seasoning as you see fit. If the gravy gets too thick, simply add a splash of milk to loosen it up.

Step 7: Serve it Up Hot

Split fresh biscuits, ladle that luscious sausage gravy generously over the top, and dig in while it’s piping hot. Pure bliss.

Pro Tips for Making the Recipe

Don’t Rush the Sausage: Let it develop a deep, golden brown—this is where tons of flavor comes from.
Warm Biscuits Are Key: Fresh-from-the-oven biscuits are unbeatable. If using leftovers, reheat them for the best experience.
Stir Constantly: When adding milk to the roux (flour/sausage mixture), pour slowly and stir continuously. This ensures a silky, lump-free gravy.
Customize the Consistency: Add extra milk or half and half if your gravy gets too thick—gravy is meant to cascade, not sit!
Season Generously: Don’t be shy; taste as you go and adjust spices or salt to match your personal preference.

How to Serve

This dish shines when served piping hot, ladled generously over biscuits that are pillowy soft inside with a golden crisp on the outside. For extra Southern flair, add a side of scrambled eggs, roasted potatoes, or fresh seasonal fruit. If you’re feeling especially decadent, top with a sprinkle of chopped chives or even a drizzle of hot honey.

Pair with your favorite morning beverage—strong coffee, sweet tea, or even a mimosa for brunch.

Tip: Split the biscuits open and let that gravy soak in for the true Southern experience.

Make Ahead and Storage

Storing Leftovers

Leftover sausage gravy keeps well in an airtight container in the refrigerator for 2-3 days. When ready to enjoy, reheat in the microwave or gently on the stovetop, adding a splash of milk or half and half to thin as needed.

Freezing

Gravy made with milk tends to freeze better than gravy made with half and half. If you do freeze, let it cool completely, store in an airtight container, and thaw overnight in the fridge. Reheat slowly and stir well; add more milk to restore the right consistency.

Reheating

Rewarm gravy on low heat on the stovetop, stirring often, or in the microwave in 30-second bursts. Add a splash of milk as you go to get that smooth, pourable texture back.

Note: Biscuits can be made in advance and stored in an airtight container at room temperature for a day or two, or refrigerated (and then gently reheated before serving).

FAQs

Can I make the gravy gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour, or experiment with arrowroot or tapioca flour. The rest of the ingredients are naturally gluten-free.
How do I avoid lumpy gravy?

When adding half and half or milk, pour it in slowly while stirring continuously. This prevents lumps and ensures your gravy is perfectly creamy every time.
Can I make the sausage gravy in advance?

Yes! Sausage gravy keeps beautifully in the fridge for a couple of days. Just reheat gently with a splash of milk or half and half to bring it back to the right consistency before serving.
What kind of sausage works best?

Go with your favorite! Breakfast sausage is classic, but spicy sausage adds a kick, and sage sausage brings lovely herbal notes. Just avoid anything too lean, as a little fat is key for flavor.

Final Thoughts

This Southern Biscuits and Sausage Gravy recipe is pure comfort in a bowl—quick enough for weekday breakfast but special enough for a slow weekend brunch. Every bite is creamy, herby, peppery, and packed with down-home flavor, and it’s just the recipe to bring a little Southern sunshine into your kitchen. So gather your ingredients, trust your taste buds, and don’t be afraid to make it your own. You’re just 30 minutes away from breakfast heaven—enjoy!