Biscuits and Sausage Gravy
Simplified biscuits and sausage gravy—the Southern USA breakfast classic—made weeknight-easy with canned buttermilk biscuits and a quick peppery milk gravy. Comfort-food money recipe: sausage cooked to 160°F, gravy simmered thick, biscuits golden from the oven.
đź›’Ingredients
- 1 (16-ounce) can refrigerated buttermilk biscuits (8 biscuits)
- 1 pound bulk breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, plus more as needed
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon garlic powder (optional)
- Pinch of cayenne (optional)
🔧Kitchen Tools Needed
- Large skillet
- Wooden spoon
- Baking sheet
- Instant-read thermometer
- Whisk
đź“ťInstructions
- 1
Bake biscuits according to package directions until deep golden. Keep warm.
- 2
In a large skillet over medium heat, cook sausage, breaking into small crumbles, until no pink remains and it reaches 160°F, about 8–10 minutes. Do not drain all the fat—leave about 2–3 tablespoons in the pan for the gravy (spoon off excess if needed).
- 3
Sprinkle flour over the sausage. Cook, stirring, 1–2 minutes to form a light roux.
- 4
Slowly pour in milk while stirring. Bring to a simmer and cook 4–6 minutes until thickened to a ladle-coating gravy. Stir in pepper, salt, garlic powder, and cayenne. Loosen with a splash of milk if too thick.
- 5
Split warm biscuits and ladle gravy over the top. Serve immediately.
- 6
Refrigerate leftover gravy up to 3 days; reheat gently with milk until steaming hot (165°F).
🥗Nutrition Information
⚡Calories per serving: 620
🏷️Recipe Tags
âť“Frequently Asked Questions
Homemade biscuits instead?
Yes—use your favorite buttermilk biscuit recipe; gravy method stays the same.
Turkey sausage?
Cook to 165°F. Add 1–2 tablespoons butter if the pan is too dry for the roux.
Gravy too thick?
Whisk in warm milk a splash at a time until pourable.
Too bland?
More black pepper is traditional—taste and add salt and cayenne.
Make ahead?
Gravy reheats well; bake biscuits fresh for best texture.
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