Classic Southern Style Biscuits and Sausage Gravy
Fluffy buttermilk biscuits smothered in creamy, spicy sausage gravy prepared stovetop, capturing the heart of a Southern breakfast.
Ingredients
Check ingredients as you go.
- Biscuits
- Gravy
Let’s make it
Gravy
Preheat a large skillet over medium heat. Add pork sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 6–8 minutes.
Gravy
Reduce heat to medium-low and add unsalted butter to the skillet with the cooked sausage. Stir until butter melts and coats the sausage mixture evenly.
Gravy
Sprinkle the all-purpose flour over the sausage mixture and stir constantly for 2–3 minutes to cook out the raw flour taste, forming a roux and thickening the fat.
Gravy
Slowly pour in the whole milk while stirring constantly to prevent lumps. Bring the mixture to a gentle simmer over medium heat, stirring frequently, until the gravy thickens, about 5–7 minutes.
Gravy
Season the sausage gravy with salt and freshly ground black pepper to taste. Add crushed red pepper flakes if you'd like some heat, stirring well.
Biscuits
Warm the buttermilk biscuits if needed by placing them in a preheated oven at 180°C (350°F) for 5 minutes or microwave for 20-30 seconds until warm and flaky.
Biscuits
Split the warm biscuits horizontally and evenly ladle the sausage gravy over the biscuits. Serve immediately while hot.
Tips & notes
For best flavor, use freshly ground black pepper and do not skip browning the sausage well. Stir the gravy frequently to avoid lumps and burning. If gravy becomes too thick, thin with a splash of milk.
Saving it for later
Store leftover sausage gravy in an airtight container in the refrigerator within 2 hours of cooking. Use within 3 days. Biscuits are best served fresh but can be stored in a sealed container at room temperature for up to 2 days.
Reheating
Reheat sausage gravy gently on the stovetop over low heat, stirring occasionally, adding a splash of milk to loosen if too thick. Warm biscuits in the oven at 180°C (350°F) for 5 minutes or microwave briefly until hot.
