If you’ve never had Sausage Gravy and Biscuits at home, then you’re in for a treat! The spicy meat in white sauce is packed with flavor and perfectly complements the taste and texture of buttermilk biscuits.
This is a great Meal Prep Breakfast since both the sausage gravy and the biscuits can be made in advance and frozen. You can also prep and stash in the fridge for up to 4 days. Serve this with Berry Salad and Fried Eggs.
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What might be considered typical diner fare, Sausage Gravy and Biscuits can be a next level comfort food when made at home. With just a handful of ingredients, it’s a quick fix meal that’s perfect for breakfast, lunch or dinner.
Trust me when I say, you’re gonna want this on repeat — and maybe a little stash in the freezer.
Why Make This
It’s easy and delicious. Sausage Gravy and Biscuits involves simply making a white sauce with cooked Breakfast Sausage crumbles. A few spices and chopped onion bring plenty of flavor to the simple sauce you pile on hot, fresh biscuits. So good!
It’s more frugal made at home. While you may have a favorite diner to frequent, breakfast out can cost a pretty penny these days, even for a dish as simple as this. Save a chunk of change when you make homemade Sausage Gravy and Biscuits.
Here’s what you’ll need to make this yummy breakfast:
breakfast sausage – I typically use seasoned pork breakfast sausage but you can use turkey sausage or even a plant-based version instead of pork sausage. Using a homemade sausage like this Spicy Turkey Sausage recipe is a great next-level option.
chopped onion – You can use brown or white onion, but leeks and shallots will also work if that’s what you have on hand.
flour – I use unbleached, all-purpose flour but you can use regular flour as well as a gluten-free baking mix. Keep in mind that you may need to add more milk to a glute-free option as it thickens more quickly than wheat flour.
milk – This is a great recipe for using up milk that needs using. You can use nonfat, 1%, 2%, or whole milk. In a pinch, stir together some cream and water. The higher that fat content, the richer your sausage gravy recipe will be. For a dairy-free option, use chicken broth or a plant-based milk instead.
spices – You’ll need just salt, freshly ground black pepper, and smoked paprika (sweet is also fine). If you want a little more spice, add crushed red pepper or ground cayenne.
hot biscuits – While you can certainly use canned biscuits, I love the fresh taste of homemade biscuits. My Self-Rising Flour Biscuit recipe and Buttermilk Biscuits are both easy biscuits recipes to try, and Drop Biscuits are a quick option.
Here’s how to make Sausage Gravy and Biscuits:
- In a large skillet or cast iron skillet, cook the breakfast sausage over medium heat, breaking it up with the back of a wooden spoon. Add the onion and sauté until clear.
- Sprinkle the flour over the mixture and stir until the flour has absorbed all the drippings.
- Whisk in the milk and cook until bubbly. Reduce heat and simmer until thickened, about 5 to 10 minutes.
- Season with salt, black pepper, and paprika. Serve immediately by pouring the sausage gravy over warm biscuits.
If serving a crowd, you can keep the gravy warm in a slow cooker prior to serving.
Serve biscuits and gravy with favorite breakfast foods, such as fresh fruit, scrambled eggs, and ham steak.
Country gravy is a seasoned white sauce (sometimes made with meat drippings) while sausage gravy is a white sauce that contains the cooked sausage.
You can very easily freeze this dish. Cool the gravy completely and store it in freezer-safe containers. Chill completely in the fridge. Store baked biscuits in a ziptop freezer bag. Store the biscuits and gravy containers in the freezer until ready to serve. Thaw and reheat prior to serving.
More Great Breakfast Recipes
Sausage Gravy and Biscuits
- 1 lb breakfast sausage
- ⅛ onion chopped for ¼ cup
- ¼ cup unbleached, all-purpose flour
- 2 cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 1 batch self-rising flour biscuits
- In a large skillet, cook the breakfast sausage, breaking it up with the back of a wooden spoon. Add the onion and saute until clear. Sprinkle the flour over the mixture and stir until the flour has absorbed all the drippings.1 lb breakfast sausage, ⅛ onion, ¼ cup unbleached, all-purpose flour
- Stir in the milk and cook until bubbly. Reduce heat and simmer until thickened.2 cup milk
- Season with salt, black pepper, and paprika.¼ teaspoon black pepper, ¼ teaspoon smoked paprika
- Serve immediately over warm biscuits.1 batch self-rising flour biscuits