The absolute best biscuits and gravy come from an easy Sausage Gravy made from scratch with ground pork and seasonings. It is the best comfort food when smothered over homemade buttermilk biscuits!
Why this recipe is the best:
Not all sausage gravy is the same. I have frequently ordered biscuits and gravy at restaurants only to be disappointed when it is either too thick or too thin or too starchy or the sausage is not good.
This recipe is not only quick and easy to make and with very few ingredients, the flavor is outstanding!
This recipe has been viewed well over 2 million times and you can see from the 100+ comments how much people love this delicious breakfast recipe!
Ingredients needed:
- breakfast sausage
- butter
- all purpose flour
- whole milk
Here's how to make it:
- The sausage is cooked in butter (photo 1) because you can't have a good gravy without the right amount of fat!
- Once the sausage is sufficiently browned, you add the flour (photo 2). Be sure to let it cook for several minutes before adding the milk. You want it to mix with the fat and let it cook to the point where it gives off an amazing aroma.
- Finally, to make the gravy, add the milk (photo 3) and stir continuously over heat until the gravy thickens (photo 4).
Cooking tips for perfect results:
- You can buy seasoned breakfast sausage in bulk without any casing from most meat departments, however I prefer to start with plain ground pork and make my own sage breakfast sausage.
- Make sure to use a good pan that will brown the meat nicely. I always cook my sausage gravy in my favorite Staub dutch oven. The pan drippings are what give this recipe so much flavor.
- Do not substitute the butter with margarine.
- I highly recommend using whole milk for a richer flavor, however nonfat or lowfat milk can be used.
How to make biscuits and gravy:
- Start with your favorite creamy breakfast gravy. Obviously this sausage gravy recipe is my favorite, but I've also made Country Bacon Gravy, Country Mushroom Gravy if you need a meatless version, and Gluten Free Sausage Gravy.
- Keep the gravy warm over very low heat until you're read to serve.
- Then, all you need is a fresh biscuit and you simply can't beat a homemade flaky buttermilk biscuit. I prefer to split my biscuits in half to maximize the amount of gravy I can let soak in.
- Freshly ground pepper is a must.
Consider yourself warned - this recipe is so good that you'll no longer want to order them when dining out because all others will fail in comparison.
What to serve with this breakfast:
- I love some kind of egg recipe to accompany my biscuits and gravy. I don't like runny yolks running into that country sausage gravy, so I always serve them with some kind of scramble or omelet.
- If you're not afraid of the carbs (hey, you're eating biscuits and gravy, after all), a side of easy breakfast potatoes makes a nice addition, especially if you get an extra ladle full of gravy to smother those potatoes.
- It's a good idea to add some color and produce to your plate as well. I make a fruit salad with a secret ingredient that pleases everyone. Or you balance out your biscuits and gravy with some wilted sauteed spinach.
Recipe video below!
If you make this recipe, I'd love to hear from you in the comments section below.
Country Sausage Gravy Recipe for Biscuits and Gravy
Country Sausage Gravy made from scratch is delicious! The best biscuits and gravy are made from homemade flaky buttermilk biscuits and sausage gravy.
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RECIPE VIDEO WILL AUTOPLAY
Hover to scale: 6 servings
Ingredients
- 1 pound pork breakfast sausage (I highly recommend you make your own, recipe link in notes below)
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
Instructions
- In a large skillet over medium high heat, cook the bulk sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
- Sprinkle sausage with flour, stir, and allow to cook for several minutes until the flour can absorb some of the fat and get golden brown.
- Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
Notes
- Sausage: You can buy in bulk from the meat counter at the grocery store, you can buy links and remove them from the casing, or you can make your own homemade breakfast sausage from ground pork and seasonings.
- Keep it warm: You'll want to serve the gravy hot. Because it's a cream based gravy with a fair amount of fat, it will get thicker as it cools. To keep warm, just heat over low heat on the stove until ready to serve.
- To store: Keep the extra gravy in an air tight container in the refrigerator. Should keep for 3-5 days.
NUTRITION INFORMATION
Calories: 373kcal | Carbohydrates: 9g | Protein: 15g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 583mg | Potassium: 348mg | Sugar: 6g | Vitamin A: 430IU | Vitamin C: 0.5mg | Calcium: 146mg | Iron: 1.1mg
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This post was originally created in March 2015 and has been updated for your reading pleasure.
Jenny
Ohhhh myyyy goodness! This was phenomenal! So quick and simple and the BEST! even my picky husband loved it! Had it twice this week already. First time exactly by the recipe over Pillsbury layered biscuits. But this morning tried it lower carb. For the flour I used 1/8 normal flour and 1/8 coconut flour. May try substituting for all coconut flour and a but of tapioca flour but obviously won't be AS good as the original. Made a keto almond mug bread to go with it. Great filling breakfast!
Joyce
Try this gravy over ripe slice tomatoes It’s heaven.
Carla
Absolutely thrilled I found this recipe. Like everyone in this crazy time, I'm making things I usually make from mixes or buy at a restaurant. And though I grew up on biscuits and gravy, I've never successfully made it from scratch. Every time I've tried to make gravy before, it tasted "floury." This was perfect. And I love how much sausage was in the gravy. Thanks again for giving us some comfort through a chaotic time.
Kea
Very very good. I added salt and pepper to taste. I will make again. Thank you for the recipe
Tamara Barnett
This is the second time I’ve used this recipe...my husband still raves about it, so it’s definitely a keeper! I don’t make any changes unless I add a bit more flour and milk for a couple more biscuits.
Cara
So easy and the best I have ever made by far! I followed the recipe exactly but doubled it and it turned out perfectly. I never knew gravy could be so easy and stress free. Thank you!!
Cody
This has awesome flavor but I'm gonna half the amount of sausage next time. It was all sausage and hardly any gravy.
kayliegh
Best recipe!
Tara
Best gravy EVER! We make this every Sunday morning when all the family comes over!
I want to make a few batches of this do you think it would freeze well?
Krissy
I've actually never frozen it before, so I can't say for sure.
Rachel
This is an EXCELLENT base gravy recipe, and that's coming from a Mississippi girl. Followed the directions exactly, but at the end I added extra sage, pepper ,and just a hint of ground Chipotle chili pepper. Completely delicious and indulgent! Thank you!
Sarah
Super tasty and simple! I'm tracking my calories these days and couldn't quite translate the nutrition info listed, so for anyone who's interested, I calculate the calories at about 240 per 1/2 cup, when prepared as listed with butter and whole milk.
Ashley
This is a great recipe. I always halve it since it’s just me and my husband and just use Jimmy Dean hot sausage and it always turns out perfectly! Thank you!
Jess
Just wanted to say that this recipe also works with skim milk! It is super easy to make and it is always tasty!
Melodie
So delicious! I lost my go to gravy recipe when I moved recently and was really worried I cii I told never replace it. Thank you thank you for sharing this recipe because it was even better and I am very picky since I was raised on southern gravy! Can’t thank you enough for bringing me a taste of home!
lauren
great recipe!!! i added paprika, garlic, sage and of course salt and pepper. so yummy for my breakfast poutine 🙂
Greg Sharpe
Having southern roots. And living in the Southwest. I am picky about my biscuits and gravy. I am so glad I found the gravy recipe. It’s really good. All I did was added a touch of salt.
Thank you.
Lori
This recipe is so delicious! I also like to add a little worcestershire sauce. Yummy! Thank you!
Christina
I am a novice gravy maker, but a seasoned gravy eater, & let me tell you, this is an excellent recipe! It was very easy to follow, whip up, & consume.😋 We all loved it! I might use just a smidge - & I mean a smidge - less butter next time, but then again maybe not. Thanks so much for a knock-out sausage gravy recipe!
Anne
I have never made sausage and gravy before but no one would know that, as it turned out delicious. Tastes like I have made this many times!!! My family wants this meal again and so do I.
John
When I read these words that Krissy wrote, "I love to create the BEST versions of your favorite recipes." I knew right then her recipes were great.
I have made this recipe and several others of hers, You simply can not go wrong. I do not have to know every recipe but the ones I learn must be very good. "If you want it done right, do it right!!" Simple words to live by. Thank you.
Vicki
Oh. My. Goodness!! This is the best I’ve ever made and Rhett best recipe I have found! Thank you!
Ginger
I would omit the butter and use bacon drippings instead. A bit more flavor.
Serena
I found that if you use a little bit of evaporated milk with your whole milk into the gravy makes it really best
Krissy
I have recently become a fan of cooking with evaporated milk more often. I agree!
Dee Davis
Thank you Krissy, so many favor recipe that I love & made before,
but many time it was turn out not that good. I am so glad to see your recipe that I really going to make it, specially Monkey Bread, and Gravy with Biscuits. So glad that you have an video to make it easier to follow step by step, thank you again.
Salome
Best and most flavorful biscuits and gravy I’ve had. Loved it
Mary from Fenton MO
I made this today for my family, everyone enjoyed it and practically licked their plates. I forgot to cook the sausage in butter so I added the butter after the sausage was good. I think that was a good mistake by the way it tasted. I never was a sausage gravy fan because most tasted to floury, Bob Evans old fashioned dark sausage gravy changed my mind. I’ve been on a quest to match it, this one is very close, just not dark like Bob Evans.