How to Make Classic Sausage Gravy and Biscuits

Sausage gravy is a Southern food staple that’s perfect for breakfast or brunch. Creamy, savory, and satisfying, it pairs beautifully with freshly baked homemade biscuits. Whether you’re a seasoned cook or just learning, this recipe is simple and easy to follow.

Ingredients:

• 1 pound breakfast sausage (mild or spicy, depending on preference)
• 2 tablespoons bacon drippings or cooking oil
• 1/4 cup all-purpose flour
• 3 cups whole milk (adjust for desired consistency)
• 1/4 teaspoon garlic powder (optional)
• Salt and black pepper to taste
• Freshly baked biscuits (store-bought or homemade)

Instructions:

1. Cook the Sausage
   • Heat a large skillet over medium heat. Add the sausage, breaking it into small crumbles with a wooden spoon or spatula as it cooks.
   • Stir frequently until the sausage is browned and fully cooked (about 8–10 minutes). Do not drain the grease—this will help create the gravy.
2. Make the Roux
   • Add 2 tablespoons of bacon drippings or cooking oil.
   • Sprinkle the flour evenly over the cooked sausage. Stir constantly, making sure the flour coats the sausage and absorbs the grease. Cook for 1–2 minutes to remove the raw flour taste.
3. Add the Milk
   • Gradually pour in the milk while stirring to avoid lumps. Continue stirring until the mixture begins to thicken, about 3–5 minutes.
4. Season the Gravy
   • Add garlic powder (if using), and season with salt and pepper to taste. Remember, sausage can be salty, so taste as you go.
   • If the gravy is too thick, add a splash of milk until it reaches your desired consistency.
5. Serve
   • Spoon the sausage gravy over warm biscuits and serve immediately. Pair with scrambled eggs, hash browns, or fresh fruit for a complete breakfast.

Tips for Success:

• For extra flavor, try adding a pinch of paprika or red pepper flakes.
• If you prefer a creamier texture, substitute half-and-half or heavy cream for part of the milk.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of milk to loosen the gravy.

This hearty and comforting dish is sure to be a hit with your family and friends. Sausage gravy never disappoints, whether it’s a weekend treat or a holiday breakfast.

Thanks for stoppin’ by!

Anne James

Anne James—also known as Jelly Grandma—is a professional canner and lifelong food preserver with over 55 years of hands-on experience. A retired librarian, paralegal, and self-taught expert in traditional Southern crafts, Anne specializes in canning, jelly-making, cooking, gardening, and quilting. She even has extensive experience as a bartender.
She’s been featured in the Daily Commercial and on Hershey’s website, and is lovingly known as the “go-to canner” in her family and beyond. Her mission is simple: to preserve and pass on the old ways—skills that kept generations thriving without shortcuts or preservatives.
You can find more of Anne’s work at PreservingSweetness.com, on YouTube, and occasionally on SurvivalFreedom.com.