Biscuit Gravy Recipe: There’s something so comforting about waking up to the smell of fresh, warm biscuits smothered in rich, creamy gravy. Biscuit gravy, especially popular in the Southern United States, is more than just breakfast—it’s a tradition. If you’ve never made it at home before, you’re in for a treat. With just a few basic ingredients and some simple techniques, you’ll have a hearty, soul-satisfying dish ready in no time.
Biscuit gravy, often referred to as sausage gravy, combines cooked breakfast sausage, flour, milk, and a few spices to create a thick, creamy gravy. Served over buttery, flaky biscuits, this dish has been a staple on American breakfast tables for generations. The beauty of this recipe lies in its simplicity and flavor. Whether you’re cooking for a lazy weekend brunch or trying to impress guests with some Southern charm, this biscuit gravy recipe won’t disappoint.
In this guide, we’re breaking down the process step by step. No need to be a kitchen pro—just follow along, and you’ll be whipping up homemade biscuit gravy like a seasoned chef.
Ingredients Needed
Before we get into the cooking process, let’s make sure you’ve got everything you need. Biscuit gravy relies on just a handful of ingredients, but each one plays a vital role in delivering that classic taste and texture.
For the Gravy:
- 1 lb breakfast sausage (pork is traditional, but you can use turkey or chicken sausage too)
- 1/4 cup all-purpose flour (used to create the roux that thickens the gravy)
- 3 cups whole milk (for a creamy consistency; you can use 2% if preferred)
- Salt and black pepper to taste
- Optional: Crushed red pepper flakes for a bit of heat
For the Biscuits (optional if using store-bought):
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
While store-bought biscuits can be a huge time-saver, making your own from scratch takes this dish to a whole new level. They’re buttery, flaky, and perfectly complement the creamy gravy.
Tip: Don’t skimp on the sausage—high-quality sausage will provide the flavor base for your entire gravy.
Equipment Required
One of the best parts about making biscuit gravy is that it doesn’t require any fancy equipment. Most of what you’ll need is already in your kitchen.
Basic Tools:
- Large skillet or cast-iron pan (preferably non-stick)
- Wooden spoon or silicone spatula
- Whisk
- Measuring cups and spoons
- Medium mixing bowl (if making biscuits)
- Biscuit cutter or a simple glass cup
Optional Tools:
- Pastry cutter (for mixing biscuit dough)
- Rolling pin
- Food thermometer (helps ensure sausage is fully cooked)
Having the right tools on hand makes the process smoother, but don’t worry if you’re missing a couple of these—there are always workarounds. The most important item is a good, sturdy skillet that retains heat well for cooking the sausage and making the roux.
Step-by-Step Instructions to Make Biscuit Gravy
Let’s roll up our sleeves and get into the real action. Follow these steps closely, and you’ll end up with a creamy, savory, and absolutely delicious biscuit gravy.
Step 1: Preparing the Sausage
Start by heating your skillet over medium heat. Add the sausage, breaking it up with a wooden spoon or spatula. Cook until it’s fully browned and crumbly, which usually takes about 7-10 minutes.
As it cooks, the sausage will release its fat—don’t drain this off! This fat is key to creating the base of your roux. Once the sausage is fully browned with some crispy edges, reduce the heat slightly.
Pro Tip: If your sausage is too lean and doesn’t release enough fat, you can add a tablespoon of butter to help form the roux.
Step 2: Making the Roux
Once your sausage is cooked, sprinkle the flour evenly over the meat. Stir continuously to coat the sausage in the flour, allowing it to absorb the fat. This step is crucial—it should cook for about 2-3 minutes to get rid of the raw flour taste.
You’ll notice the mixture start to thicken and clump slightly. That’s exactly what you want. Keep stirring to prevent sticking or burning. The roux will begin to darken slightly, adding richness to the final flavor.
Step 3: Adding the Milk and Simmering
Now comes the transformation. Slowly pour in the milk while stirring constantly. This prevents lumps and ensures a smooth, creamy texture. Start with about half of the milk, stirring until the mixture begins to loosen up, then gradually add the rest. Keep the heat on medium-low to prevent scorching.
As the milk heats, the mixture will begin to bubble and thicken. Stir frequently and don’t rush it—this simmering process allows the flavors to meld together beautifully. After about 8–10 minutes of simmering, you should have a thick, creamy gravy. If it becomes too thick, you can always thin it out with a little more milk.
The goal here is to get that perfect gravy consistency—not too runny, not too thick. Think velvety and rich, the kind that clings lovingly to your biscuit.
Step 4: Seasoning the Gravy
Seasoning is where the magic really happens. Once the gravy has thickened, season it with salt and freshly cracked black pepper to taste. The sausage already provides a good amount of flavor, so go light at first—you can always add more.
For those who like a little kick, a pinch of red pepper flakes or a dash of hot sauce can elevate the flavor. Want it more savory? Add a pinch of garlic powder or onion powder.
Taste as you go. This gravy should taste rich, hearty, and a little peppery, with the sausage as the standout flavor.
Step 5: Serving the Gravy over Biscuits
Now for the best part—serving! If you’re using homemade biscuits, split them in half and lay them on a plate. Spoon generous amounts of gravy over the top. If you’re serving a crowd, set up a platter with biscuits and a bowl of gravy on the side so everyone can serve themselves.
Pair it with some scrambled eggs, crispy bacon, or fresh fruit to round out your breakfast or brunch. Biscuit gravy is best enjoyed hot and fresh, but trust us—leftovers are just as good.
Presentation tip: Garnish with a bit of chopped parsley or a sprinkle of paprika for a touch of color. It makes the dish look as amazing as it tastes.
Tips for the Perfect Gravy
Achieving the ideal biscuit gravy may seem simple, but a few smart tips can elevate your recipe from good to unforgettable.
1. Don’t Rush the Roux
The roux is the foundation of your gravy. Give it the time it needs to cook out the raw flour taste and develop a rich, nutty flavor. Stir constantly to avoid scorching.
2. Mind the Heat
Too much heat can break your gravy and cause the milk to scorch. Keep it on medium-low and adjust as needed. Patience pays off.
3. Season Gradually
Salt can sneak up on you. Because sausage already has a lot of flavor, season slowly and taste after each addition. Freshly ground black pepper gives it that signature Southern kick.
4. Use Whole Milk
Whole milk creates a creamier, richer gravy. If you’re aiming for a lighter version, you can use 2% milk, but the texture may be thinner.
5. Customize Your Sausage
Not all sausage is the same. Mild breakfast sausage is the classic, but you can try spicy sausage, Italian sausage, or even vegetarian versions depending on your dietary needs or flavor preferences.
Variations of Biscuit Gravy
While classic biscuit gravy made with pork sausage is a Southern favorite, there’s a lot of room for creativity if you want to put your own spin on the dish. Whether you’re looking for a meatless option, a spicy twist, or just something a little different, here are some delicious variations to try.
1. Vegetarian Biscuit Gravy
You can absolutely enjoy this dish without meat. Replace the sausage with plant-based sausage or sautéed mushrooms for a hearty texture. You’ll still create a roux the same way, using butter or plant-based margarine. Season with garlic powder, sage, thyme, and black pepper to mimic that savory, sausage-like flavor.
Mushrooms, especially cremini or portobello, offer a meaty bite and soak up spices beautifully. Just cook them down with some onions and proceed with the flour and milk as you would in the traditional recipe.
2. Spicy Sausage Gravy
If you love heat, opt for hot pork sausage or add red pepper flakes directly into the sausage as it cooks. A splash of hot sauce or a dash of cayenne pepper can also spice things up. For a smoky kick, consider adding a pinch of smoked paprika or chipotle powder.
This version pairs especially well with a cold glass of orange juice or milk to balance out the spice.
3. Country-Style vs. White Gravy
Country-style gravy tends to be a bit darker and uses pan drippings from meats like bacon or chicken. White gravy, which is what we’re making in this guide, is typically lighter in color and creamier. If you want to experiment with country-style, save those bacon drippings and use them as the fat base for your roux.
Each type has its own loyal fanbase, so it’s worth trying both to see which one wins your heart.
Storing and Reheating
Made too much gravy? Good news—it stores and reheats beautifully if you follow a few simple rules.
How to Store Biscuit Gravy:
- Let the gravy cool to room temperature.
- Transfer it to an airtight container.
- Refrigerate for up to 3-4 days.
You can also freeze it, although the texture may slightly change after thawing. If freezing, store in a freezer-safe container or resealable bag for up to 2 months.
How to Reheat Without Ruining It:
- Reheat on the stovetop over low heat, stirring frequently.
- Add a splash of milk to loosen the consistency as needed.
- Avoid microwaving unless you’re in a pinch—this can cause uneven heating and affect the texture.
For best results, thaw frozen gravy in the fridge overnight before reheating.
Nutritional Information
Let’s be real—biscuit gravy isn’t the lightest breakfast option. But it’s a soul-satisfying indulgence that’s totally worth it once in a while.
Here’s a rough nutritional breakdown for a single serving of sausage gravy (excluding the biscuits):
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 280–350 |
| Total Fat | 25g |
| Saturated Fat | 10g |
| Carbohydrates | 10g |
| Protein | 12g |
| Sodium | 600–800mg |
You can lighten it up by using turkey sausage, low-fat milk, and whole wheat biscuits. Another option is to reduce the portion size and serve it with a side of fruit or a green salad to balance the meal.
Pairing Suggestions
Biscuit gravy is rich and flavorful, which makes it a great centerpiece for a hearty breakfast. But you can elevate the meal even further with the right pairings.
Perfect Sides:
- Scrambled eggs or fried eggs
- Crispy bacon or ham slices
- Fresh fruit salad
- Hash browns or breakfast potatoes
- Grilled tomatoes or sautéed spinach
Best Drinks:
- Freshly brewed coffee
- Cold orange juice
- Sweet iced tea (Southern style!)
- Bloody Mary for a brunch twist
Balancing the rich gravy with something fresh or tangy helps cleanse the palate and rounds out the meal perfectly.
FAQs about Biscuit Gravy Recipe
1. Can I make biscuit gravy ahead of time?
Yes! Prepare the gravy and store it in the fridge. Reheat gently on the stovetop with a splash of milk. Fresh biscuits are best baked right before serving.
2. What if my gravy turns out too thick?
No problem. Just add a bit of milk—start with 1 tablespoon at a time—until you reach your desired consistency.
3. Can I use gluten-free flour for the roux?
Absolutely. Use a gluten-free all-purpose blend. The texture might be slightly different, but it still works well.
4. Is it possible to make this dairy-free?
Yes, use plant-based milk (like almond or oat) and vegan butter. Choose a plant-based sausage for a fully dairy-free version.
5. Why does my gravy taste bland?
It likely needs more seasoning. Add more salt, pepper, or even a dash of Worcestershire sauce for depth.
Conclusion
There you have it—a complete, foolproof guide to making the best biscuit gravy of your life. It’s hearty, comforting, and packed with flavor, perfect for those mornings when you want something extra special. Whether you go classic, spicy, or veggie, biscuit gravy is sure to become a beloved staple in your kitchen.
So grab your skillet, roll up those sleeves, and start cooking. This is one breakfast dish that brings everyone to the table with a smile.
