Southern Biscuits and Gravy

Biscuits and gravy is a weekend breakfast that means business. It is the kind of plate that keeps you full through a long morning of yard work or a slow Sunday of doing nothing at all.

Warm, split biscuits under a blanket of creamy sausage gravy, flecked with plenty of black pepper. My family did not eat this growing up in the North, and I fell for it the first time I had it at a little diner down South.

Now I make it when we want breakfast to feel like an occasion. It looks like a project, but it comes from a pound of sausage and a splash of milk.

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Why You’ll Love This Biscuits And Gravy

• Creamy, peppery sausage gravy over warm biscuits.
• A hearty breakfast from just a few ingredients.
• Comes together in about 15 minutes.
• Pure Southern comfort on a plate.

Ingredients for Biscuits And Gravy

• 1 batch buttermilk biscuits (or warmed store-bought)
• 1 pound bulk breakfast pork sausage
• 1/4 cup all-purpose flour
• 2 1/2 to 3 cups whole milk
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon black pepper
• 1/2 teaspoon ground sage (optional)

How to Make Biscuits And Gravy

1. Bake a batch of biscuits, or split and warm store-bought ones. Set them aside while you make the gravy.
2. Crumble the sausage into a large skillet over medium heat. Cook, breaking it up, until browned and no longer pink, about 8 minutes. Leave the drippings in the pan.
3. Sprinkle the flour over the sausage and stir. Cook for 1 to 2 minutes, until the raw flour smell is gone.
4. Pour in the milk slowly, about half a cup at a time, stirring constantly so it does not clump.
5. Keep cooking and stirring until the gravy thickens enough to coat the back of a spoon, about 5 minutes.
6. Stir in the salt, plenty of black pepper, and the sage if using. If the gravy gets too thick, loosen it with a splash more milk.
7. Split the warm biscuits open and spoon the gravy over the top.

Tips

• Leave all the sausage drippings in the pan. That fat is the base of the gravy.
• The gravy thickens as it cools, so pull it off the heat while it still looks a little loose.
• If your sausage is very lean, add a tablespoon or two of butter before the flour.
• Do not be shy with the black pepper. It is what makes this gravy taste right.

Frequently Asked Questions

Can I make the gravy ahead? It is best fresh, but you can reheat it gently with a splash of milk to loosen it.

What biscuits should I use? Homemade buttermilk biscuits are best. Warm canned biscuits work in a pinch.

More Recipes You’ll Like

• Classic Pumpkin Bread
• Crispy Buttermilk Waffles
• Easy Banana Muffins
• Flaky Buttermilk Biscuits
• Fluffy Buttermilk Pancakes
• Fluffy Scrambled Eggs
• Classic Apple Pie
• Classic Beef Chili
• Classic Beef Stew
• Classic Chocolate Cake

Southern Biscuits and Gravy

Recipe by Daisy MerrittCourse: BreakfastCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Ingredients

• 1 batch buttermilk biscuits (or warmed store-bought)

• 1 pound bulk breakfast pork sausage

• 1/4 cup all-purpose flour

• 2 1/2 to 3 cups whole milk

• 1/2 teaspoon salt

• 1/2 to 1 teaspoon black pepper

• 1/2 teaspoon ground sage (optional)

Directions

• Bake a batch of biscuits, or split and warm store-bought ones. Set them aside while you make the gravy.
• Crumble the sausage into a large skillet over medium heat. Cook, breaking it up, until browned and no longer pink, about 8 minutes. Leave the drippings in the pan.
• Sprinkle the flour over the sausage and stir. Cook for 1 to 2 minutes, until the raw flour smell is gone.
• Pour in the milk slowly, about half a cup at a time, stirring constantly so it does not clump.
• Keep cooking and stirring until the gravy thickens enough to coat the back of a spoon, about 5 minutes.
• Stir in the salt, plenty of black pepper, and the sage if using. If the gravy gets too thick, loosen it with a splash more milk.
• Split the warm biscuits open and spoon the gravy over the top.