Biscuits and Gravy

There’s nothing like a hearty breakfast of classic Biscuits and Gravy on a weekend morning! This easy sausage gravy served over biscuits will fill you up and warm you up. The gravy is hearty and full of flavor plus biscuits that are light and fluffy. You can’t go wrong with this delicious combo!

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For a stick-to-your-ribs breakfast, you can’t go wrong with homemade biscuits and gravy! Tender, flaky biscuits topped with creamy sausage gravy are a match made in breakfast heaven. If you’ve never made it yourself, all you need to know is that it’s not complicated! And it’s so worth it if you love a savory, hearty meal to start the day.

Everyone will love this biscuits and gravy recipe! It’s a winner for the weekends but easy enough to make during the week, too! Classic comfort food truly never gets old. If you enjoy these biscuits and gravy, then you’ve gotta try my biscuits and gravy casserole too. You just can never have enough versions of this homestyle classic!

Why This Recipe Works

• I’m showing you how to make an easy sausage gravy recipe. You only need a few ingredients and one skillet to make it.
• You can use homemade biscuits or take a short-cut and used canned biscuits if you’re short on time. I’ve been there – sometimes you need a shortcut, but if you have time you can’t beat homemade!
• This is an easy recipe I’ve made for breakfast AND dinner. Yes, biscuits and gravy for dinner is so good and perfect when you’re craving something comforting.

Ingredients for Homemade Biscuits and Gravy

• Biscuits – Homemade biscuits are amazing and not hard to make! Or, feel free to use premade biscuits if you want a short cut.
• Ground pork sausage – I think pork makes the best gravy, but feel free to sub ground beef, turkey, or even chicken! You can also use Italian sausage for this recipe for a different flavor.
• All-purpose flour – This thickens the gravy when combined with milk.
• Salt, pepper, garlic powder, and onion powder – Add these easy pantry seasonings to the flour mixture to give the gravy the best flavor.
• Butter – This works with the flour and milk to make an amazing thick gravy!
• Whole milk – For the best creamy gravy, use whole milk and not 2% or skim.

How To Make It

Bake: Make and bake the biscuits on a baking sheet. If using canned biscuits, follow the instructions on the package. If you’re making homemade, roll the biscuit dough out on a lightly floured surface and cut into even circles.

Brown: While the biscuits bake, brown the pork breakfast sausage in a large skillet over medium heat. Once it’s browned, drain off the excess grease in the pan.

Make the Thickener: Add the butter to the pan and let it melt. Stir it with the pork and then add the flour and all of the seasonings. Stir until the flour is absorbed.

Turn it into Gravy! Slowly add the milk while whisking. After all of it is added, bring the skillet to a boil and then lower the heat to maintain a simmer. Cook the gravy for about five minutes or until it’s creamy and thick!

Serve: When the biscuits are done baking, split them in half and spoon that creamy, hearty gravy over the top. Garnish with some chopped parsley if you’re feeling fancy!

What To Serve With Biscuits And Gravy

We have biscuits and gravy for breakfast and for dinner! It really works for both depending on the side dishes you add. Here are some ideas:

For Breakfast: Since it’s on the heavier side, I like to add lighter breakfast side dishes like a fruit salad and my easy oven-baked scrambled eggs! You can’t go wrong with a fresh orange smoothie, too.

For Dinner: Add a vegetable on the side to turn it into dinner! Air Fryer broccoli or asparagus are really easy to make. Or, try my crockpot ranch carrots or just a simple green salad with your favorite dressing!

Storage Tips

The leftover gravy will keep well in the fridge for a few days. Just keep it in an airtight container. When you warm it up, you might need to add a splash of milk to thin it since it will thicken up when it’s cold.

The biscuits will keep for a couple of days at room temperature or you can keep them in the refrigerator for a few more days. Just keep them tightly wrapped. They’re never as good as when they’re first baked, but they will still taste good.

Can You Make Biscuits And Gravy Ahead?

You can make the gravy up to a day ahead of time and then warm it up on the stove when you’re ready to make the dish. You can also bake the biscuits ahead of time, but I think they’re best warm from the oven!

Whether you make it from scratch or use a shortcut, one thing’s for sure – everyone will clean their plates when you make biscuits and gravy!

More Cozy Breakfast Ideas!

• Put a fall twist on breakfast and serve up stacks of homemade Pumpkin French Toast!
• There’s nothing better than having breakfast ready to go when you wake up! My Breakfast Casserole with turkey and potatoes will make your morning a breeze.
• Comforting mashed potato combined with eggs makes a hearty and filling breakfast! Everyone loves this Cheesy Mashed Potato Egg Casserole.
• Make my Cinnamon Roll Monkey Bread for the best weekend breakfast treat! Tastes like cinnamon rolls but so much easier to make.
• Cheesy Bacon Egg Hash Brown Skillet – Delicious, Easy Breakfast Skillet Loaded with Crispy Bacon, Hash Browns, Cheese and Eggs! You Can Even Serve it For Dinner!
• Planning a brunch? Hosting Easter or Mother’s Day? Here are delicious, easy brunch recipes that anyone can make!

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 5 votes

Biscuits and Gravy

Easy biscuits and gravy are a classic, hearty breakfast that's so easy to make!

Prep:10 minutes mins

Cook:12 minutes mins

Total:22 minutes mins

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4

Ingredients

• ▢ 8 Biscuits

Gravy

• ▢ ¼ cup all-purpose flour
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ¼ teaspoon black pepper
• ▢ 1 pound ground pork sausage
• ▢ 2 Tablespoons butter
• ▢ 3 cups whole milk

Instructions

• Prepared canned biscuits or homemade biscuits according to directions.
• While biscuits are baking, prepare gravy.
• Heat a large nonstick skillet over medium heat. Add ground pork to skillet and brown, breaking up sausage as it cooks with spatula, about 5 minutes.
• When sausage is browned, drain off grease.
• Add the butter to the skillet with pork sausage and let it melt. Then add flour, salt, garlic powder, onion powder and black pepper to the skillet. Stir and cook until the flour is absorbed, 1 to 2 minutes.
• Slowly whisk in the milk to skillet, then turn up the heat to medium-high to bring to a boil.
• Reduce heat and simmer mixture, stirring occasionally, until the gravy is thickened, about 5 minutes.
• Split biscuits in half and serve sausage gravy on top.

Tips

STORAGE TIPS

The leftover gravy will keep well in the refrigerator for a few days. Just keep it in an airtight container. When you warm it up, you might need to add a splash or two of milk to thin it since it will thicken up when it’s cold.

The biscuits will keep for a couple of days at room temperature or you can keep them in the refrigerator for a few more days. Just keep them tightly wrapped. They’re never as good as when they’re first baked, but they will still taste good.

CAN YOU MAKE BISCUITS AND GRAVY AHEAD?

You can make the gravy up to a day ahead and warm it up on the stove when you’re ready to make it. You can also bake the biscuits ahead of time, but I think they’re best warm from the oven!

Nutrition Information

Calories: 660kcal (33%), Carbohydrates: 33g (11%), Protein: 26g (52%), Fat: 47g (72%), Saturated Fat: 18g (113%), Trans Fat: 1g, Cholesterol: 118mg (39%), Sodium: 1244mg (54%), Potassium: 562mg (16%), Fiber: 1g (4%), Sugar: 12g (13%), Vitamin A: 565IU (11%), Vitamin C: 1mg (1%), Calcium: 224mg (22%), Iron: 3mg (17%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.