Sausage Gravy served over warm biscuits is an easy breakfast that the whole family will love.
Nothing beats waking up to the smell of biscuits and sausage gravy cooking on a weekend morning. I wouldn’t know what that’s like since I am the one that has to cook them for everyone else in the house so they can enjoy that feeling 😉 My husband would have the kitchen on fire if he tried cooking these…. he’s caused fires in the kitchen for much less lol
Gravy seems to make some people nervous. While it can be tricky at times, I think everyone has the ability to make it perfect.
I have had many say that this is the best biscuits and sausage gravy recipe they’ve ever had. Not sure what the big fuss is about because it seems pretty cut and dry to me. You be the judge. Let me know what you and your family thinks.
Step-by-Step Instructions (with pictures)
*As with all gravy and sauces, adding a little liquid at a time is key to making sure you don’t thin the recipe out too much. I have included tips at the bottom to help you if a problem arises.*
I discovered these Pillsbury Grands! frozen biscuits awhile back and I loooove them. These taste more like homemade biscuits than the canned biscuits. I also like that you can select the quantity you want to take out and cook at one time. They are great to eat with a little butter and honey or jelly.
Any rolled sausage should work fine. I always get the mild in whatever brand is available at the store I’m shopping at. Target carries Jimmy Dean and Kroger carries Tennesse Pride. Those are usually my top two choices since that is where I usually shop.
First, crumble and brown the sausage until cooked thoroughly, but do not drain it.
Next, I recommend starting with 1/4 cup of flour added to the sausage. You want all of the grease soaked up in the pan like the picture below. If you still see grease, add about a tablespoon of flour at a time until the pan looks dry like below. Different sausages produce more or less grease so it’s hard to give an exact flour amount. You shouldn’t need more than 1/2 cup.
Cook for about 3 minutes to let the flour taste cook out a little, stirring frequently.
Add two cups of milk to the sausage and stir continuously. After it is all worked in, it’ll be thick and probably clump towards the middle of the pan. You will notice in the second picture that the middle will get thick first.
This is when you want to add an additional cup of milk. Keep stirring that over medium heat. If you think it is still too thick, add a 1/2 cup of milk at a time until you get the desired consistency. Keep on low heat and continue to stir until ready to serve.
The final result should look something like this. The gravy will always be on the thicker side just because of the sausage in it.
Lastly, split the biscuits in two and pour the gravy over top of each half. Serve immediately.
- Gravy too thin? Try turning up the heat a little and continually stir. It should thicken up on the higher heat or will thicken a little once you take it off the stove.
- You can add the amount of salt and pepper to your liking. I add a little of each and then keep salt and pepper on the table if anyone wants additional added.
- This recipe serves around 4-6 people with the possibility of leftovers. Want to reheat it? Add a little milk and stir beforehand to thin it out from getting thick in the refrigerator.
- If you like hamburger gravy, substitute ground beef for the sausage. The recipe should be the same besides that change.
- If you’re out of biscuits, some people use toasted bread slices instead. You can also make quick drop biscuits from a box of Bisquick.
Want more easy breakfast recipes? Check these out.
Biscuits & Gravy
- 1 pkg Pillsbury Grands frozen biscuits (or homemade/canned biscuits)
- 1 roll sausage
- 1/4 cup flour may need additional flour
- 3-4 cups milk
- salt and pepper to taste
Follow directions on package of biscuits to make the quantity you desire. You can also make homemade biscuits or buy canned. These are just my favorite!
Brown 1 roll of sausage in a large skillet on medium to high heat. Do not drain.
Turn heat down to medium. In same skillet, add 1/4 cup flour to the sausage. You want to make sure that all the grease has been dried up by the flour. Add a little more if you feel like the pan is still greasy. You shouldn't need more than 1/2 cup.
Cook the sausage/flour mixture over the next 3 minutes, stirring frequently. If you skip this step, the gravy will have a flour taste.
Add in two cups of milk and stir frequently. The mixture will get thick quickly, especially in the middle. Add in a half cup of milk at a time until desired consistency. If the gravy sits on the stove for very long, it will continue to thicken. Add a little more milk to thin it out.
Add salt and pepper to taste.