Easy Southern Sausage Gravy for Biscuits
Want to make homemade country gravy for biscuits and gravy? This southern-style sausage gravy is one of my favorite breakfast recipes of all time!
This southern sausage gravy recipe is one of those things that evolved over time for me. We loved to eat biscuits and gravy at restaurants, but it wasn’t something that I grew up making at home. It is one of my husband’s favorite breakfasts!
Luckily, I knew how to make a kick butt brown gravy, so I knew that I could figure out how to make a good milk gravy for biscuits, too!
This easy recipe is a country sausage gravy. This delicious gravy recipe is PERFECT served over your favorite biscuits. It’s southern food at it’s best! I love to serve it with my Breakfast Casserole with Bacon or this sweet Cinnamon Pecan Breakfast Bundt Cake.
I usually make this recipe on lazy Sunday mornings, especially when we have company. For this rich gravy, we do make a roux out of flour and a combination of the meat drippings and butter. And while the biscuits are in the oven baking to golden brown, I can whip up the gravy on the stove.
Making the roux is an important step NOT only because it’s a thickener for the gravy, but because it serves to cook the flour through a bit. I promise that you do not want the raw flour taste in your gravy!
This southern classic biscuits and gravy recipe has just a bit of a kick to it. If you don’t like it spicy, just omit the hot sauce! But, if you want it even spicier, consider adding 1/8 teaspoon of cayenne pepper to this southern country gravy. It’s gives it an awesome kick!
Note: This recipe is NOT sawmill gravy, which uses cornmeal! But you can absolutely substitute half or all of the flour for cornmeal. Warning, sawmill gravy is an acquired taste, since the gravy is a little gritty!
This southern sausage gravy is typically served over biscuits. You can use store bought biscuit dough or make your own homemade biscuits like these Whole Wheat Biscuits, Buttermilk Drop Biscuits or Sourdough Biscuits!
Recipe Substitution Ideas for Biscuits and Gravy
Can I use heavy cream? Yes, you can use heavy cream if you want to go all out! Just add a few tablespoons of water if the gravy is too thick.
Can I substitute bacon for the pork sausage? Heck yes, you can! Bacon drippings make awesome gravy. Chop the bacon before you cook it to make it go faster and skip the butter. There is usually enough bacon grease for the flour to make your roux! What’s important is that you have equal parts bacon fat and flour.
Can I use homemade biscuits? This recipe calls for pre-made biscuit dough, the kind that you buy in the can! You can absolutely make homemade Buttermilk Drop Biscuits if you have the time.
Storing Leftover Southern Country Gravy:
You can store leftover gravy in the refrigerator in an airtight container for 2-3 days. You may want to add an extra splash of milk after reheating if the gravy has thickened.
I like to use my leftovers with fried chicken, over pork chops, in gravy casserole, with air fried chicken tenders or over French fries to make poutine! You definitely are not limited to just biscuits and gravy for this pork gravy.
Easy Southern Country Gravy
Ingredients
- 8 count jumbo biscuits, refrigerated, like Grands
- 12 ounces pork breakfast sausage
For the gravy:
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups milk, 2% or whole milk
- 1 teaspoon cracked black pepper
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- 2 to 3 dashes dashes hot sauce, or 1 pinch red pepper flakes
- optional fresh parsley, minced, for garnish
Instructions
- Bake biscuits according to package instructions.
- In a large skillet or cast iron skillet, heat sausage over medium-high heat. Crumble the pork as it cooks until cooked through, about 5-7 minutes.
- Remove the crumbled pork sausage onto a paper-towel lined plate, leaving the meat drippings in the skillet.
- Reduce heat to medium-low. Melt butter in the skillet.
- Add the flour to the melted butter and stir with a wooden spoon to incorporate. It will make a simple roux, know that clumps may form.
- Next, slowly add milk and whisk vigorously to incorporate with the flour mixture, using the whisk to break up any clumps that remain.
- Return cooked sausage to skillet along with salt, black pepper and dry mustard. Simmer for 10-15 minutes until thickened to your desired thickness. Add hot sauce to taste.
- Serve warm over biscuits, garnished with fresh parsley.
