An easy, southern-style sausage gravy with flaky homemade biscuits makes the BEST Biscuits and Gravy! One of our favorite breakfast recipes of all time!
It’s no secret that a yummy homemade breakfast makes me excited to get up on Saturday morning. Our weekday breakfasts usually consist of plain old oatmeal or freezer breakfast sandwiches but on the weekends I like to make something much more fun!
This sausage gravy recipe is a TREASURE in our family, thanks to my mother-in-law. She’s made it so many times she has completely perfected the recipe, and now it’s one of our favorite breakfasts.
I should issue a disclaimer that you’ll never want to order biscuits and gravy from a restaurant after trying this recipe. I know from experience that every other will pale in comparison. But the good news is that it’s just about one of the easiest things in the world to make.
Pair it with my absolute favorite homemade, light and flaky buttermilk biscuits and you will be in heaven!
Short on time? Try my Biscuits and Gravy Casserole.
Sausage Gravy Ingredients:
- Pork sausage: any sausage will work and choose hot or milk based on your preference. I think it’s best with sausage, but you could substitute bacon or other chopped meats.
- Flour and butter: for flavor and to thicken the gravy
- Half and half– or substitute whole or 2% milk.
- Seasoning: Thyme, Rosemary, Crushed red pepper
How to Make Biscuits and Gravy:
2. Make Sausage Gravy:
- Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
- Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
- Add spices: thyme, rosemary, red pepper flakes and black pepper.
Serve sausage gravy over:
- Flakey Buttermilk Biscuits
- Breakfast Skillet
- Breakfast burritos
- Roasted potatoes
- Eggs
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Recipe
Sausage Gravy and Biscuits
Ingredients
- 8 Flakey Buttermilk Biscuits
- 1 pound pork sausage
- 2 Tablespoon + 1 teaspoon(s)s all-purpose flour
- 2 1/2 cups half and half
- 1 Tablespoon butter
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried crushed rosemary
- 1/8 teaspoon crushed red pepper flakes
- freshly ground black pepper , to taste
Instructions
- Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
- Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
- Add thyme, rosemary, red pepper flakes and black pepper.
- Serve over warm biscuits.
Notes
Nutrition
Did You Make This Recipe?
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I originally shared this recipe September 2016. Updated March 2020 with process photos and a video.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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Preparing to make a large breakfast for some house guests and this recipe seemed to have more spices and flavor ingredients than most others. This was my practice meal. This was EASY and so ABSOLUTELY flavorful! I did not have half and half, but I did have heavy cream and nonfat milk and it seems to work just fine. I mixed half of each. I actually like a little thicker gravy, so I think the heavy cream added a little. I do love the rosemary flavor in sausage gravy, so next time I will be adding a little more rosemary to the recipe. REALLY loved it and so did the husband, thanks!!
Hey Laura ,just read the recipe for Biscuits and gravy, My Mom use to make it just like that.It was so good, She use the Iron skillet to make that. And, it was almost like your but I don’t think she use red pepper…Though my gram and my mom could make some great roux for anything with a cream sauce.They made the best cream spinach,That recipe has to be over 90yrs old..And It’s still a staple in our family..Love your recipes, Can you make a carmel frosting I need that for something I want to make there are some out here, but I just like to have one from you..Thanks for all your great deals and recipes..Hope you have blessed Hoildays and have a healthy and peaceful New Year with Family and Great friends..
I don’t understand the reference “… hot or milk based …” when referring to which sausage to use
It’s a spelling error–“hot or mild.”
It should have read “hot or mild” based on your preference. Just a typo.
Delicious!!
I love this recipe it’s not overly spice hardly any fat in it is awesome thank you!
I’m A chef myself. I was just exploring or trying to explore other recipes. For my daughpersonally so that they will have a wider field to choose from for different people that they share cuisine with. And believe me, there’s far far more recipes. I just chose this one because there’s something that 1 of my relatives would like.
Awesome recipe. Biscuits came out flaky and buttery and very fluffy. Definitely my new go to.
I’m sorry, but why are some people in the comments so awful? I get you have to critique a recipe, but you don’t have to be nasty about it. Does it make you feel better? Yeesh. Maybe it’s not the recipe, maybe it’s you. Keep doing what you’re doing Lauren!
Me and my family liked the recipe a lot. Used Flaky Pillsbury rolls, roll of breakfast sausage and heavy cream. I used a bit more of thyme and rosemary. This recipe is very tasty. Thank you for sharing it.