There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.
My husband and I love biscuits and gravy. You all know I’m a total food snob. Him? Not quite as much (but I’m grooming him daily). The one thing he is a total food snob about is sausage gravy. When we go out to breakfast, he’ll order a sample of the gravy before committing to actually ordering biscuits and gravy. I’m sure you all have experienced country sausage gravy that sucks. Its either too thick or too thin or too starchy or the sausage is nasty. Its not hard to make, yet it seems difficult to enjoy the perfect gravy.
That’s why we make our own! 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. Its the best damn sausage you’ll ever have. Then you gotta add some more butter because you can’t have a good gravy without the right amount of fat!
Then you really need some amazing flaky buttermilk biscuits to go with your gravy. Pairing a delicious sausage gravy with a less-than-perfect biscuit is very unsettling to me. It just doesn’t make sense.
Go ahead. Drown that biscuit.
Freshly ground pepper is a must. Now, go enjoy the best damn biscuits with country sausage gravy you’ll ever have. Consider yourself warned though – the may be so good that you’ll no longer order them when dining out because all others will fail in comparison.
Check out the video I made of the recipe. I cooked the gravy in my favorite Staub dutch oven on an induction cooktop. You totally want biscuits and gravy now, don’t you! Watch below to see me make this gravy!
- 1 pound sage pork breakfast sausage (I highly recommend you make your own)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- In a large skillet over medium high heat, cook the 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.
- Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.
This looks so good! Any idea if this could be frozen and used at a later date if made in bulk?
Hi Carley, I think that if you were sure to get all the air out to avoid freezer burn, you could most certainly do that! -Krissy
We do this all the time we freeze in the size containers that works for us then after it is froze solid we put it in bags and vacuum seal them then we put it in the micro wave and it ready to eat. We do this with soup also.
A froze country style gravy before and it turned out just the same as you just made it
This is exactly how I make sausage gravy and it turns out perfect every time!
I make it the same way, except I use 1.5 cups milk an 1.5 cups cream. Delish!!
You’re my kinda gal! Great suggestion! Krissy
This is how I make sausage and biscuits with milk gravy, just like my Tennessee Momma taught me. Thank you for the memories.
You are most welcome, Paulette! -Krissy
Do you have a recipe for your pork sausage?
https://selfproclaimedfoodie.com/sage-breakfast-sausage/
Some people say scorch the flour.i think that’s crazy .as a tip if you have issues getting your gravy to set up or flour sticking to sausage and gravy tasting to floury.slowly mix your flour into the milk and mix well then add all at once and stir .this will make your gravy set up quicker as well
An excellent way to thicken any milk and flour gravy is to put a cup of milk and a 1/4 cup or so of flour in a mason jar or any jar with a good lid and shake for 30 seconds or so till flour is mixed thoroughly with the milk. Then just add some to the simmering gravy, stir and let thicken. Add more if not thick enough.
Some people just prefer a darker tan/brown gravy. The longer you cook/brown the flour the more you get this. It is personal preference.
Pretty close to what I make. I now use Coffee Creamer instead of fresh milk. Noone could taste any difference. Yours looks wonderful. Thanks for sharing I do that. Mix in a glass with a fork. As I was taught that way. NY gravy has always been my specialty.
Can you make this the night before?
I never have, but I’m sure you can if you reheat it slowly. -Krissy
Can you sub milk for water or something else
Not sure. This is how I’ve always made it. -Krissy
Probably chicken stock would be a good substitute or any stock of your choosing.
I’ve always had a milk based gravy with my biscuits… I think stock would be quite different. Krissy
Then , it wouldn’t be a white sauce .
I use powdered milk and water
Can this be made with whole wheat flour.
I’ve never tried, but I don’t see why not. -Krissy
I actually take my sausage out, add some butter or even some olive oil to help a tiny bit with some healthiness (😂), and add my flour to the oil. I will cook the roux until it is a dark brick color, before I add the milk and then the sausage back to the skillet. The gravy is darker, but the depth of flavor is delicious😊 This has been the passed down way of making gravy several generations in my family, except no measuring (instead just eyeballing ingredients until it “looks right”), and almost always in a cast iron skillet! 😃
Thank you! Your comment contained the information I needed! My mom’s gravy was dark, with well-developed flavor. And delicious! I’ve not found any restaurant gravy that compares. I’ve finally decided that if the gravy is pale, it will be pasty. Can’t wait to try making this for my family on Thanksgiving morning!
I am a snob about sausage gravy too. I can’t wait to make it!
one of my hubby’s favorites. Pinned!
I make mine almost the exact same way. We’re sausage gravy snobs as well. The only difference is that I put a dash of Worcestershire sauce and a pinch of red pepper flakes. Very simple change but it makes a world of a difference!
I make mine almost the exact same way. We’re sausage gravy snobs as well. The only difference is that I put a dash of Worcestershire sauce and a pinch of red pepper flakes. Very simple change but it makes a world of a difference! Also, a good substitution for the sausage is Jimmy Dean Sage breakfast sausage. ONLY THAT FLAVOR. Nothing else will do lol
I just made these this morning with my son and it was so easy to make. Everyone enjoyed it!
Mmmm…thank you kindly for this recipe!!! Now I can make it the best way👍
It took about 25min to thicken, but it is so yummy!
I made this a few months ago- made the sausage from scratch- it was delicious! And I don’t usually like sausage
This was disgusting. Tasted like butter. Completely wasted food 😡
Tried to give it one star but it automatically selected five and won’t let you change it. Blech.
I suppose I can’t please everyone. Sorry it didn’t work out for you. -Krissy
For a little different version I add a couple of tablespoons of maple syrup to the gravy and put two over easy eggs on top of the biscuits and gravy.
Mind blown. That sounds freakin’ awesome. -Krissy
My Mom made this type of gravy on Sunday’s but mostly with bacon. We call it grease gravy, I made it recently and ate it all!
YUM!!!
Excellent recipe. It is different than normal gravy but really delicious. Thanks for sharing.
Great Recipe….made this last week and came out great.I have started making 1 meal of breakfast for dinner… my mom usually never eats seconds but on this dish I saw her plate 2x with biscuits and gravy…mom approved ok..
I made it with Italian sausage and added onions and mushrooms.
Mercy!
Not Raw Meat…step 1. says “In a large skillet over medium high heat, cook the sausage until brown and crumbly.”
Great Recipe….
I add just a little brewed coffee and the worchestire sauce to improve the color.
Your sausage gravy looks scrumptious. I can’t wait to try it for myself. If you use the oven you have the link to, that’s a French oven. A dutch oven has legs and a rim around the edge of the lid to keep coals from falling of when you move it
I never knew that!
This lady thinks her breakfast is better than most but its not bad but not any better than most Deny’s or any waffle house you can find. From the real country maybe a 4 out of 10.
If you are making your own sausage, do you cook it into patties or just brown the meat?
I typically make my own from ground pork using this recipe: https://selfproclaimedfoodie.com/sage-breakfast-sausage/ But you can totally buy it already seasoned from the deli dept or a package.
I just had a pregnancy craving for biscuits and gravy and found this recipe. I also used your sage sausage recipe and OMG this hit the spot! The whole family loved it! It’s so perfect, I’ll be saving it for my future biscuit and gravy cravings.
The video showed brown sugar, but the recipe dont. Whats up with that?? We love biscuits and gravy.
the brown sugar goes into the sausage.
Delicious! This is the easiest gravy recipe I have made to date. I live in Tennessee and am particular about gravy to top biscuits with for breakfast. This recipe is a keeper.
I eventually asked my mom for her recipe, she adds a few drops of franks red hot, and it’s delicious!!! Also a ton of pepper!
I have been making biscuits and gravy this way for years, with one difference, I use wheat flour instead of all-purpose. The wheat flour gives it an extra dimension of flavor, IMHO. Everyone loves my breakfast, so row thumbs up for me!
Thank you! I am a Southern girl living in the UK and I have been craving biscuits and gravy like mad!! Hubby is English so had no clue until I made it today. Your recipe was so simple and delicious!! I added a bit of sage to season my sausage meat but that was it. Hubby has already requested this dish again so I think we have a new convert!! 😀
My daddy who’s from the South taught me the way to get the gravy that kick you like is not to use black pepper but white pepper.
As an Australian, I always thought the idea of biscuits and gravy was weird.
I have been intrigued, though, so just made your biscuits, gravy and the sausage patties.
Oh. My. Goodness. What a delectable meal!
Thank you so much for these recipes! Am already organizing a family brunch so I can share them with everyone!
Awesome!!! Super easy and fast! Will use this for all my future sausage biscuit and gravy meals!
So creamy and tasty!
I literally just made this recipe. I usually remove the sausage, eyeball everything and then add the sausage back in. I wanted a simpler way to do it so I tried yours. (By simple I mean not stressing about whether I should add more of this or that. Adding a little at a time and waiting to see if it’s going to be too thick and adding more milk… it takes me forever 😂)
I made yours exactly as written. I was delicious. The only thing I would change is maybe use a bit more flour to begin with, as it wouldn’t thicken up quite as much as I usually like it. It wasn’t a big deal though and it tasted delicious. Debating on eating a second serving….
You show the ingredients in the video for the Sausage and Bisquits but not the measured amounts for the
• Salt
• Brown Sugar
• Sage
• Black Pepper
• Red Pepper
Exactly, I kept thinking I had missed it ď
My husband made today and it was fantastic! His latest kick is perfecting biscuits and gravy, and this is the closest yet. Yay! Want to give 4 stars but it keeps defaulting to 5 so I keep reloading lol. FOUR STARS
I made this for my family and they loved it. Everything turned out great. I followed your instructions to the tee. Thank you for sharing this with us.