Southern-Style Sausage Biscuits & Gravy Recipe
I’m convinced there’s nothing quite like the smell of sausage sizzling in a cast iron skillet on a Sunday morning, but let’s be honest—I’ve definitely burned my fair share of gravy while daydreaming about that first bite. The trick isn’t just throwing flour at hot grease and hoping for the best, though that’s embarrassingly close to my early attempts. There’s actually a method to this Southern madness that’ll transform your breakfast game completely.
Why You’ll Love these Southern-Style Sausage Biscuits & Gravy
When you’re craving comfort food that’ll stick to your ribs and warm your soul, nothing beats a plate of homemade sausage biscuits and gravy. This Southern classic delivers pure breakfast bliss in every bite.
I love how this recipe transforms simple ingredients into something magical. The creamy, peppery gravy pairs perfectly with fluffy buttermilk biscuits, while that savory sausage adds just the right amount of richness.
What makes this dish truly special? It’s incredibly forgiving. Even if your gravy gets a little lumpy or your biscuits aren’t picture-perfect, you’ll still end up with something absolutely delicious that’ll make your kitchen smell amazing.
What Ingredients are in Southern-Style Sausage Biscuits & Gravy?
This Southern classic doesn’t require a trip to the fancy grocery store or a pantry full of exotic spices. Most of these ingredients are probably hanging out in your kitchen right now, just waiting to become breakfast magic. The beauty lies in the simplicity, really.
What I find amazing is how just a handful of basic ingredients can create something so incredibly satisfying. We’re talking about the kind of meal that makes you want to slow down and savor every single bite, even on the busiest morning.
For the Biscuits:
– Baking powder biscuits (store-bought or homemade)
For the Sausage Gravy:
- 1 pound pork sausage
- 1/4 cup all-purpose flour
- 1 quart whole milk
- Salt to taste
- Black pepper to taste
Optional Toppings:
- Shredded cheese
- Scrambled eggs (for serving alongside)
Now, let’s talk about a few ingredient considerations that can make or break your gravy game. The sausage you choose matters more than you might think. Go for a good-quality pork sausage with plenty of seasoning, because this is where most of your flavor comes from.
Those cheap, bland sausages will leave you with gravy that tastes like, well, nothing special.
When it comes to milk, whole milk is your friend here. I know some people try to lighten things up with 2% or skim, but trust me on this one. The fat content helps create that rich, creamy texture that makes this gravy so addictive.
You want something that coats the back of a spoon, not something that runs off your biscuit like water.
The flour might seem straightforward, but here’s the thing about making a good roux with those sausage drippings. You need enough fat left in the pan, about 4 to 5 tablespoons worth.
If your sausage doesn’t render enough fat, don’t be afraid to add a little butter or oil. That flour needs something to grab onto, or you’ll end up with lumpy, sad gravy that nobody wants to eat.
How to Make these Southern-Style Sausage Biscuits & Gravy
Making this Southern comfort food masterpiece is honestly easier than you think, which is probably why it’s been feeding families for generations. The hardest part is resisting the urge to eat everything before it hits the table.
Start by getting those baking powder biscuits in the oven first. Whether you’re using store-bought or making them from scratch, they need to be ready when that gravy is done because nobody wants cold biscuits with hot gravy. That’s just wrong.
While the biscuits are working their magic in the oven, grab a large, heavy skillet and get it heated up over medium heat. This is where the real action happens. Brown that 1 pound of pork sausage completely, breaking it up into nice bite-sized pieces as it cooks. You want it properly cooked through, not just browned on the outside, because nobody has time for undercooked sausage drama.
Once your sausage looks perfectly done, use a slotted spoon to remove it from the pan and set it aside. Here’s where things get interesting. Look at all that beautiful rendered fat sitting in your pan. You need to leave about 4 or 5 tablespoons of it in there. If you’ve got more than that, pour some off. If you don’t have enough, well, that’s what butter is for.
Now comes the moment that separates the gravy masters from the gravy disasters. Sprinkle that 1/4 cup of flour into the hot fat and start whisking like your breakfast depends on it, because it does. You’re making a roux here, and lumpy gravy is nobody’s friend. Keep whisking until the flour and fat become best friends and form a smooth paste.
Here’s where patience becomes your superpower. Take that quart of milk and add it slowly, I mean really slowly, while whisking constantly. I’m talking about a steady stream, not a waterfall. This gradual addition is what keeps your gravy smooth instead of turning it into some weird, lumpy science experiment.
Keep whisking and cooking until the gravy thickens to that perfect consistency where it coats the back of a spoon but still flows nicely. This usually takes a few minutes of constant stirring, so consider it your morning arm workout.
Taste your gravy and season it with salt and pepper accordingly. Remember, the sausage already has plenty of seasoning, so start light and build up. You can always add more, but you can’t take it back once it’s in there.
Fold that cooked sausage back into the gravy and give everything a good stir to make sure it’s evenly distributed. Nobody wants a bite of just gravy followed by a chunk of just sausage.
When those biscuits come out of the oven, split them open while they’re still warm. The heat will help the gravy soak in just a little, creating that perfect marriage of textures. Pour that gorgeous sausage gravy generously over the biscuit halves because this isn’t the time to be stingy.
If you’re feeling fancy, sprinkle some shredded cheese on top while everything’s still hot. The residual heat will melt it just enough to add another layer of comfort to an already comforting dish. Serve it alongside some scrambled eggs if you want to make it a complete meal that’ll keep you satisfied until well past lunchtime.
Fair warning though, this recipe has a sneaky ability to expand in your stomach at an alarming rate. You might think you can handle a second helping, but trust me, this stuff is more filling than it looks. Pace yourself, because the food coma is real with this one.
Southern-Style Sausage Biscuits & Gravy Substitutions and Variations
Now that you’ve got the classic version down, you might be wondering what happens when life throws you curveballs, like when you’re out of pork sausage or your lactose-intolerant cousin shows up for breakfast.
I love swapping in turkey sausage for a lighter twist, or even chorizo when I’m feeling adventurous.
No milk? Half-and-half makes ridiculously rich gravy, while plant-based milk works surprisingly well.
Can’t find baking powder biscuits? Buttermilk versions add tang.
Want heat? Toss in red pepper flakes with the flour.
The beauty lies in flexibility.
What to Serve with Southern-Style Sausage Biscuits & Gravy
While biscuits and gravy could easily stand alone as breakfast royalty, I’d be doing you a disservice if I didn’t mention the supporting cast that makes this meal absolutely sing.
Scrambled eggs are the obvious choice, their fluffy texture playing beautifully against the rich gravy.
Hash browns add that crispy contrast we all crave.
Want something lighter? Fresh fruit cuts through all that richness perfectly. I’m talking berries, sliced peaches, or even a simple fruit salad.
Coffee’s non-negotiable, obviously. Orange juice works too, though honestly, you’ll probably need that caffeine to handle the food coma coming your way.
Final Thoughts
Look, I’m not gonna sugarcoat this – you’re about to make something that’ll ruin you for all other breakfasts.
This recipe will turn your kitchen into a Southern comfort shrine, and honestly, I’m not sorry about it.
You’ll find yourself craving this combo at weird times.
Tuesday afternoon, random Sunday evening, maybe even dreaming about it.
The beauty lies in its simplicity – basic ingredients transformed into pure breakfast magic.
Fair warning: your family will expect this regularly now.
You’ve created expectations, friend.
But trust me, watching people’s faces when they take that first bite makes it worth every single calorie.
Southern-Style Sausage Biscuits & Gravy
Ingredients
*For the Biscuits:*
- – Baking powder biscuits homemade or store-bought
For the Sausage Gravy:
- 1 lb pork sausage
- 1/4 cup all-purpose flour
- 1 quart whole milk
- Salt and pepper to taste
- Shredded cheese optional
Instructions
- Bake the biscuits according to package or recipe directions until golden brown.
- While biscuits are baking, cook the pork sausage in a large, heavy skillet over medium-high heat until completely done and browned.
- Remove the cooked sausage with a slotted spoon and set aside, leaving 4-5 tablespoons of fat in the pan.
- Add flour to the remaining fat and whisk rapidly to create a roux.
- Slowly pour in the milk while whisking continuously to prevent lumps from forming.
- Continue whisking until the gravy reaches a thick, creamy consistency.
- Taste and season with salt and pepper as needed.
- Stir the cooked sausage back into the gravy.
- Remove biscuits from oven and split them in half horizontally.
- Pour the sausage gravy generously over the split biscuits.
- Top with shredded cheese if desired and serve immediately with scrambled eggs.
Notes
- Don’t skip the heavy skillet – it distributes heat evenly and prevents the gravy from burning
- Add milk gradually and whisk constantly to avoid lumpy gravy
- If gravy becomes too thick, thin with additional milk; if too thin, simmer longer to reduce
- Recipe “expands in your stomach at an alarming rate” so serve reasonable portions
- Leftover gravy can be refrigerated for 3 days and reheated with a splash of milk
- For extra flavor, use breakfast sausage with sage or spices
- Gravy should coat the back of a spoon when properly thickened
Nutrition
Frequently Asked Questions
Can I Make the Biscuits and Gravy Ahead of Time?
I’d recommend making components separately ahead of time. You can prep biscuit dough and refrigerate overnight, then bake fresh. Make gravy ahead but reheat gently, whisking to restore consistency.
How Long Does Leftover Sausage Gravy Stay Fresh in the Refrigerator?
I’d recommend using leftover sausage gravy within three to four days when stored properly in the refrigerator. Make certain you’re reheating it thoroughly before serving to guarantee it’s safe to eat.
What’s the Best Way to Reheat Biscuits and Gravy Without Burning?
I’ll reheat your biscuits and gravy separately to prevent burning. I’ll warm the gravy on low heat, stirring constantly, while heating biscuits in a 300°F oven for five minutes.
Can I Freeze the Gravy for Later Use?
I don’t recommend freezing this milk-based gravy since it’ll likely separate and become grainy when thawed. You’re better off making fresh gravy each time for the best texture and taste.
Why Did My Gravy Turn Out Lumpy Instead of Smooth?
I’d say your gravy turned lumpy because you didn’t whisk the flour into the fat thoroughly enough, or you added the milk too quickly without whisking constantly throughout the process.