Flaky, golden biscuits covered in rich, peppery sausage gravy are the kind of breakfast that makes everyone wander into the kitchen just to see what smells so good. This classic Southern favorite is all about cozy comfort—perfect for slow Saturday mornings, holiday brunches, and breakfast-for-dinner nights.

In this version, we keep things simple and homey: tender buttermilk biscuits and a creamy stovetop gravy that comes together in just a few minutes. You can serve it family-style in one big skillet, or plate up towering biscuits with gravy poured over the top for that picture-perfect diner feel.

Why You’ll Love This Sausage Gravy and Biscuits

This is one of those recipes that feels special but is secretly very easy. A few pantry staples and some good breakfast sausage are all you need to create a hearty, satisfying meal that really sticks to your ribs.

You’ll love how the biscuits bake up tall and tender, with buttery layers that soak up every drop of gravy. The sausage gravy is thick, creamy, and generously seasoned with black pepper for that traditional country-style flavor. It’s a budget-friendly breakfast that feeds a crowd, reheats well, and tastes just as good on a weeknight as it does on a holiday morning.

What Kind of Sausage Works Best for Sausage Gravy and Biscuits?

For classic flavor, mild or hot pork breakfast sausage is the way to go. It’s seasoned with just enough herbs and spices to flavor the entire gravy without needing a long list of extra ingredients. If you like a little kick, choose a hot variety or add a pinch of crushed red pepper while it cooks.

You can also use turkey sausage or a lower-fat option if you prefer, but you may need to add a bit of butter to the pan so there’s enough fat to make a smooth roux. Whatever sausage you choose, make sure to crumble it finely as it browns so you get plenty of little flavorful bits in every bite of gravy.

Ingredients for the Sausage Gravy and Biscuits

Before you start cooking, it helps to know what each ingredient is bringing to the table. These simple staples all work together to create fluffy biscuits and velvety gravy.

Pork breakfast sausage – The heart of the gravy, adding savory richness, a little spice, and plenty of flavor that seasons the entire dish.

Butter or extra fat – Ensures there’s enough fat in the pan to form a smooth roux for the gravy, especially if you use a leaner sausage.

All-purpose flour – Cooked with the sausage drippings to thicken the gravy so it clings perfectly to the biscuits without being gluey.

Whole milk – Creates a creamy, luxurious gravy. Whole milk gives the best texture, but you can use 2% in a pinch.

Seasonings (salt, black pepper, garlic powder, onion powder, red pepper flakes) – Layer in savory flavor, a hint of warmth, and that signature peppery bite that makes sausage gravy so comforting.

All-purpose flour for biscuits – Forms the base of the dough and gives the biscuits structure while still allowing them to stay soft and tender.

Baking powder and baking soda – Help the biscuits rise tall and fluffy with a light, airy crumb.

Cold unsalted butter – Cut into the flour to create little pockets of fat that melt in the oven, making the biscuits flaky and layered.

Buttermilk – Adds tangy flavor and moisture to the biscuits, reacting with the leaveners to create great lift.

A little extra butter or buttermilk for brushing – Brushed on top of the hot biscuits for a golden, glossy finish and extra flavor.

How To Make the Sausage Gravy and Biscuits

This hearty breakfast is made in two easy parts: baking the biscuits and preparing the sausage gravy on the stovetop while they cook. Once both components are ready, you simply split the biscuits and ladle that creamy gravy right over the top.

Step 1: Mix the Biscuit Dough

Whisk together the dry ingredients for the biscuits, then cut in very cold butter until the mixture looks like coarse crumbs. Stir in chilled buttermilk just until a soft dough forms. Keeping everything cold at this stage helps the biscuits bake up extra flaky.

Step 2: Cut and Bake the Biscuits

Turn the dough out onto a lightly floured surface, gently pat it into a thick rectangle, and fold it over on itself a couple of times to build layers. Cut the dough into rounds or squares and place them close together on a baking sheet. Bake until the biscuits are tall, puffed, and golden brown on top.

Step 3: Brown the Sausage

While the biscuits are in the oven, crumble the sausage into a large skillet over medium heat. Cook, breaking it up with a spoon, until the sausage is browned and cooked through with crispy edges. If your sausage is very lean, add a little butter so you have enough fat in the pan for the roux.

Step 4: Make the Roux

Sprinkle flour over the cooked sausage and drippings, stirring to coat everything evenly. Let the mixture cook for a minute or two to remove the raw flour taste. You’re looking for a thick, paste-like texture that clings to the sausage.

Step 5: Add the Milk and Seasonings

Gradually pour in the milk while stirring constantly, scraping the bottom of the pan to release any browned bits. Add salt, plenty of black pepper, and your other seasonings. Continue cooking, stirring often, until the gravy thickens to a silky, spoon-coating consistency.

Step 6: Serve Over Hot Biscuits

Split the warm biscuits in half and arrange them on plates. Spoon the hot sausage gravy generously over the top. Finish with more freshly cracked black pepper if you like, and serve immediately while everything is piping hot.

Serving and Storing Sausage Gravy and Biscuits

This recipe makes about 6 hearty servings, perfect for feeding a hungry family or a few brunch guests. Pile two biscuit halves on each plate and ladle over a generous helping of sausage gravy for a classic diner-style breakfast.

If you’re serving a crowd, keep the gravy warm in a covered skillet over low heat or in a slow cooker set to “warm” while everyone helps themselves. The biscuits are best fresh from the oven, but you can bake them earlier in the day and gently reheat them in a low oven if needed.

Leftover gravy can be cooled and stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen it. Biscuits can be kept at room temperature for a day or two; warm them in the oven or split and toast them before topping with reheated gravy.

What to Serve With Sausage Gravy and Biscuits?

Sausage gravy and biscuits are filling on their own, but adding one or two simple sides can turn breakfast into a full brunch spread. Try pairing this dish with a mix of something fresh, something crispy, and something a little bit sweet.

Fresh Fruit Salad

A bright bowl of mixed berries, melon, or citrus balances the richness of the gravy and adds a refreshing contrast in both flavor and texture.

Crispy Hash Browns or Breakfast Potatoes

Shredded hash browns or chunky roasted potatoes give you that extra crispy element that everyone loves alongside a creamy main dish.

Scrambled or Fried Eggs

Eggs are a natural partner for biscuits and gravy. Serve soft scrambled eggs or a fried egg on the side—or even right on top—for extra protein.

Simple Green Salad

A light, tangy salad with mixed greens and a vinaigrette can cut through the richness and make the whole plate feel more balanced.

Sautéed Greens

Quickly cooked spinach, kale, or collard greens with a little garlic add color, nutrients, and a savory bite that pairs beautifully with the creamy gravy.

Sweet Breakfast Treat

Round out your brunch with something sweet like muffins, cinnamon rolls, or a slice of coffee cake for those who like a dessert-style finish to breakfast.

Want More Cozy Breakfast Ideas?

If these Sausage Gravy and Biscuits are a hit at your table, you’ll love adding more comforting breakfast recipes to your rotation. Try one of these reader favorites next:

• Fluffy Pancakes: A Breakfast Delight for tall, pillowy stacks that soak up maple syrup like a dream.

• Nutella French Toast Casserole when you want an overnight bake that feels extra special but is so easy to prep ahead.

• Hashbrown Breakfast Casserole for a cheesy, eggy crowd-pleaser that’s perfect for holidays, potlucks, or busy weekends.

• Christmas Breakfast Casserole anytime you need a make-ahead, set-and-forget breakfast that feeds a hungry group.

• Avocado Bacon and Egg Toasts for mornings when you’re craving something a bit lighter but still totally satisfying.

Save This Pin For Later

📌 Save this Sausage Gravy and Biscuits recipe to your breakfast or brunch board so you can find it whenever the craving for a cozy, homemade meal hits.

If you tweak the recipe—use spicy sausage, swap in turkey sausage, or add a little cheese on top of the biscuits—tell me how it turned out. I love hearing the creative spins you put on these classics, and your ideas help other readers cook with more confidence too.

Questions are always welcome as well. Whether you’re making biscuits and gravy for the first time or the hundredth, we’re all here to learn from each other and serve up the best possible breakfast.

For even more comfort-food inspiration, explore the recipes I share daily over on Pinterest at Nora Nosh Recipes.