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
- 1/4 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.
Monica | Nourish + Fete
My Dad would absolutely love this - it looks like the perfect thickness and so flavorful! I will definitely have to try this the next time I'm cooking for him!
Charity Beth Long
My hubby is the BIGGEST sausage gravy fan. I'm gonna surprise him with this for breakfast!
Sandi
Thank you for sharing such a wonderful gravy recipe. It is just like my mom used to make it.
Kelly Anthony
I adore biscuits and gravy! We make it all the time, and this one looks fantastic!! YUM!
Iryna
This country sausage gravy looks like a perfect comfort food for Sunday brunch. I'm sure my kids and husband would love it.
Tisha
Biscuits and gravy is my favorite!!! Love it for breakfast lunch or dinner!!!
Beth K
Gravy is my favorite thing to have for breakfast. I cant wait to try your recipe!
Allyson Zea
This is my favorite breakfast!!!
Brigitta Wattenbarger
I love that you have included the nutrition information! Love this recipe so much. I'm only wondering what size a serving would be for this recipe. I would really appreciate it since I have started a Keto Diet and would love to eat this during my diet once in a while. Thank you!
Chip
So simple, yet soooooo good...I love to tinker with recipes but this is one of the very, very few, I make as written (using sage sausage)....thanks, this is awesome!
Jessica Rubano
My family loved this recipe. As a women born in the south my parents have made this dish often, but I always found their recipe to be a bit too hot or spicy so to say. I followed this recipe to a T and my hubby and our children loved it (even my super picky 4 year old) I give this 5 stars. We will be having this more often 😊
Andi
It seems silly that a good white gravy recipe is so hard to find. Trust me, I’ve looked forever. This one is DELICIOUS! I made it with homemade venison sausage, over a buttermilk biscuit with a little hot sauce and it was super good!! Thanks for a great easy recipe!
Libby Friesen
Absolutely love biscuits and gravy and have them whenever I can. My gravy game however has never been that great. Well that all changed today when I came across your recipe!! It turned out perfect!! This is now and forever my go to recipe!
Brittany
I really struggled with gravies until I found this recipe! Now it’s my go to and I never change a thing... although tonight, we’re hqving breakfast for dinner and I think I’m gonna add some bacon to it as well.
charlie
This is what has been know throughout the midwest as cream gravy since the start of time. It is best with cream.Just add a little garlic and onion powder. Also remove the sausage and cook the butter and flower for about 5 or 6 minutes add the cream that is why it is called cream gravy thin add sausage back in..
Sarah
I believe I made a "grave-y" mistake (pun intended! LOL) because I used sausage with bacon to make the breakfast sausage. I've only ever had biscuits and gravy about twice in my entire life, both at restaurants... The first time was absolutely scrumptious, and the second was only so-so.
I love bacon more than sausage, so I assumed I would like this even more since I'd read and heard to cook the sausage with bacon fat to lend more flavor to sausage gravy anyways. I also ran out of milk at 1.5 cups, and used some heavy cream mixed with water to make up the difference.
Alas, it had a punch of flavor, but it was strange and weird, rather than delicious. What a bummer. No one else in my family will eat it, so I'll probably never attempt it again... 🙁
I'm still rating this as 4 stars, because it's most likely a fine recipe without my changes/substitutions.
Carissa
Thanks for sharing this is now one of our home staples. My dad is from the south and he raves about this recipe.
Zane G. Westmoreland
Ben eating Homemade buiscuits & sausage gravy since I was a child. Nothing than a fresh batch of buiscuits & gravy with over easy eggs on top.
Michele R Christopher
When you say to make your own sausage, what are the measurements for the spices you use? I'm going to attempt your biscuit and gravy recipe, it looks good!
Krissy
Here's my breakfast sausage recipe: https://selfproclaimedfoodie.com/sage-breakfast-sausage/
Kelly
I use almond milk and it's very good!
Lynn
Easy Peasy! I used Jimmy Dean Sage sausage and Pillsbury frozen buttermilk biscuits.
Randy Minnich
I have made this twice. Each time it tasted perfect.
Renae
This was great. I am a huge sausage and gravy fan. This is my #1goto recipe. Thanks for sharing.
Nickole
These turned out great!
I need to quadruple the recipe for my family. How long should they cook for?
Krissy
About the same cooking time if you increase recipe... you'll just need a bigger pan.
Alesia
This was very tasty!!! I would make again. My picky 8 yo even enjoyed it.
Jessica
This is the best gravy, and so easy! Thank you for sharing!
Andrea
Absolutely amazing will definitely make again ! Way better then any restaurant. Thankyou
Sandra
I’m making homemade sausage gravy tomorrow morning along with homemade biscuits. I’m from the south and so...weren’t my mother and dad as well as there people, so..,my mother and her mother made sausage homemade gravy and home biscuits as well. Growing up it’s what us 8 kids ate every single weekend morning, especially Saturday morning. Homemade Pancakes and homemade syrup on Sunday morning.
Rhonda Walter
Having a father from the South, I learned how to make sausage gravy at a young age. Your recipe is spot on. I use Jimmy Dean’s hot/spicy sausage; my brother, the sage. Your suggestion to use a Staub dutch oven is great. Also like adding the butter. Dad always told me to be sure to brown the flour well, which gives it a great flavor. Otherwise, you’re left with a raw flour taste ... ick!
Okay, now I’m hungry.
Italialady
Overall this recipe was pretty tasty the only thing it’s missing is a good amount of black pepper!