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Easy Biscuits and Sausage Gravy

Posted by Denise on October 28, 2011

easy biscuits and sausage gravy on white plate

Warm and tasty, our Easy Biscuits and Sausage Gravy is Southern love on a plate.


When Glenn and I moved to the South many years ago, we had never eaten biscuits and sausage gravy before. And, frankly, we had no desire to try it even though our Southern friends would practically drool when discussing the topic. Boy, were we wrong! Once we tried it, we were so taken with such a tasty breakfast dish that I just had to learn how to make it so we can fix it at home. That way we could make it anytime we were hungry for it.

Making sausage gravy is so easy that I was able to figure it out for myself in a try or two. Any sausage that can be broken up into small pieces as you cook it will do, but we really like Jimmy Dean brand Sage or Hot sausage for this recipe (and no, Jimmy Dean does not know I like their sausage).

Some types of sausage are greasier than others. Be prepared to drain as much as you can off after the meat is browned. I sometimes even use a paper towel to pat the grease off of the sausage pieces after the meat is cooked.

I confess, I have not come up with a biscuit recipe that I am really happy with yet L, but I’m working on it! In the meantime, I use packaged biscuits that you peel out of the tube and pop in the oven. It still tastes terrific. If you prefer a spicier gravy, feel free to add more red pepper flakes or powder, or fresh ground black pepper to the gravy.

I sometimes add the flour to a cup of the milk and mix so there are no lumps before adding it to the pan. Other times, I add the flour to the sausage in the pan after I drain off the fat, and cook it for a minute or two before adding the milk. Either way works well. I show the flour added to milk in the recipe below, but do it the way you want to.

So don't make our mistake and wait to try this. The next time you have a few minutes and want to treat your family to a little Southern hospitality, make our Easy Biscuits and Sausage Gravy for breakfast.



Easy Biscuits and Sausage Gravy

Serves 6-8 

easy biscuits and sausage gravy ingredients 





Lb. sausage, sage or hot preferred


Cup all purpose flour

3 ½ -4

Cups milk


teaspoon, black pepper (or more to taste)


teaspoon salt


Red pepper flakes or powder to taste (optional)


Package of 8 biscuits






1.     Pre-heat oven to the temperature required on the biscuit package.  Place the sausage in a pan on the stovetop and turn to medium. Start to cook the sausage, breaking it into small pieces as you cook it.


browning sausage for easy biscuits and sausage gravy



2.     Bake the biscuits according to the package instructions. If they get finished before the gravy, place on a plate and tent foil over top to keep them warm.


biscuits for easy biscuits and sausage gravy




3.     Add the flour to one cup of milk in a container. Whisk together to get all of the lumps out. Hold back until later.


mixing flour in milk for easy biscuits and sausage gravy



4.     Once the sausage is browned and broken into small pieces, drain off the fat. Add the remaining milk (without the flour) to the sausage in the pan. Turn the heat to medium low and let the milk simmer with the sausage. Add the spices, salt and pepper to taste. Do not let the milk boil.

 browned sausage for easy biscuits and sausage gravy

adding spices to easy biscuit and sausage gravy


5.     Add the reserved milk and flour mixture to the sausage and milk in the pan. Stir frequently until the gravy is thickened to keep it from developing lumps, making sure it doesn’t boil. Add more milk to thin it or a little more flour to thicken it, if needed.

  thickening sausage gravy


6.     Once the gravy is thickened to the consistency you want it, split biscuits open and place on a plate. Spoon the gravy over top of the biscuits. Be generous! You will want to lick it all up.

split biscuits waiting for sausage gravy


finished easy biscuits and sausage gravy on blue plate 



easy biscuits and sausage gravy on blue brown plate 



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