Biscuits and gravy is a classic Southern breakfast recipe made with flaky buttermilk biscuits topped with creamy sausage gravy. This easy homemade gravy is rich, flavorful, and made from scratch with simple ingredients like pork sausage, flour, butter, and half-and-half. Perfect for a hearty breakfast or brunch, this traditional comfort food is quick to prepare and a family favorite.

Ingredients

8 flaky buttermilk biscuits
1 pound pork sausage
2 tablespoons + 1 teaspoon all-purpose flour (about 18 g)
2 ½ cups half-and-half (600 ml)
1 tablespoon butter (14 g)
⅛ teaspoon dried thyme (0.25 g)
⅛ teaspoon dried crushed rosemary (0.25 g)
⅛ teaspoon crushed red pepper flakes (0.25 g)
Freshly ground black pepper, to taste

Instructions

Cook the Sausage
- In a large skillet or saucepan, brown the pork sausage over medium heat, breaking it into small crumbles as it cooks.
- Once fully cooked, blot most of the excess grease with a paper towel, leaving a little for flavor.
Make the Gravy Base
- Sprinkle the flour over the sausage and stir well to coat.
- Add the butter and pour in the half-and-half. Stir to combine.
Simmer Until Thickened
- Reduce heat to medium-low and cook, stirring often, until the gravy thickens to a creamy consistency (about 5–7 minutes).
Season the Gravy
- Stir in thyme, rosemary, crushed red pepper flakes, and freshly ground black pepper. Adjust seasoning to taste.
Serve
- Spoon the hot sausage gravy generously over warm biscuits and serve immediately.

Tips

Use freshly baked biscuits for the best flavor and texture.
If the gravy becomes too thick, add a splash of milk or half-and-half to loosen it.
Cook the flour with the sausage for 1–2 minutes before adding liquid to avoid a raw flour taste.
For a creamier gravy, add an extra tablespoon of butter.

Variations and Substitutions

Biscuits: Use homemade biscuits, canned biscuits, or even drop biscuits.
Meat: Swap pork sausage for turkey sausage, chicken sausage, or a vegetarian sausage alternative.
Dairy-Free: Substitute plant-based butter and unsweetened non-dairy milk (like oat milk) for a lighter, dairy-free option.
Spice Level: Increase the crushed red pepper flakes for extra heat, or omit them for a milder gravy.

FAQs

Can I make the gravy ahead of time?
Yes, the sausage gravy can be made a day ahead. Store in an airtight container in the refrigerator, then reheat gently on the stovetop, adding a little milk to thin it if needed.

Can this recipe be frozen?
Yes. Let the gravy cool completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.

What’s the difference between gravy with milk and half-and-half?
Half-and-half makes the gravy richer and creamier, while milk results in a slightly lighter sauce.

Serving Suggestions

Pair with scrambled or fried eggs for a hearty breakfast.
Serve with hash browns or roasted potatoes on the side.
Add a fresh fruit salad or greens for balance.
Top with a sprinkle of shredded cheddar cheese for extra flavor.

Why You’ll Love This Recipe

Comfort food classic with rich, creamy sausage gravy.
Quick and easy—ready in under 30 minutes.
Perfect for breakfast, brunch, or breakfast-for-dinner.
Adaptable with different meats, spices, and biscuit options.