Sausage Gravy and Biscuits

Posted on Apr 27, 2017

Sausage Gravy and Biscuits

I don’t even know where to start with this post.  This is the kind of food that is just good old comfort food, plain and simple.  It’s homey, hearty, down-home delicious.  And it is so easy to make.

Here I go with another Ohio story.  When we visit my husband’s family, we stay with his brother, Don, and sister-in-law, Paula.  She often makes us a big breakfast before we hit the road to go back home.  This is where my kids fell in love with biscuits and gravy. Picky Eater ordered it in a restaurant here at home and said it was good but not as good as Aunt Paula’s.  My other two girls say the same thing.  In Ohio, the sausage to use is Bob Evans.  That’s what everybody eats and Paula swears by the stuff.  It comes in a pound package, and to brown it, Paula wields some sort of utensil with prongs on it to help break up the meat.  Never seen anything like it.

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Sausage Gravy and Biscuits

So I started making sausage gravy and biscuits for these guys on an occasional Sunday morning or holiday.  Well, I don’t make the biscuits, for two reasons.  One, I do not like to bake first thing in the morning.  And, two, I am not a great baker.  There are really good frozen biscuits out there and that’s what I use.  They taste great, better than my attempt at homemade.  If you make good biscuits, then by all means, make a batch.  Go for it.

The gravy is pork sausage, flour and milk.  And lots of fresh, cracked pepper.  That’s it.  I wanted to make this for Picky Eater before she headed off to college but it just didn’t happen.  So I just made it for Meathead and me and froze the leftovers for her when she comes home soon.  The store I was at did not have Bob Evans sausage.  So, blasphemy, I used Jimmy Dean.  I’m sorry Don and Paula, please forgive me.  Use whatever kind of sausage you like, mild or spicy or even turkey sausage.  It will be just fine.

Sausage Gravy and Biscuits

Also, it is kind of hard to break up the sausage while it’s browning.  I take the big hunk of sausage and tear off little pieces into the pan, then turn on the heat and brown it.  Much easier this way, I think.

Sausage Gravy and Biscuits

When we are all home and I make this, we always have scrambled eggs with it.  My husband and I decided on over easy eggs and it was the best.  Nothing like a runny yolk and sausage gravy and biscuits.  Only thing missing was some hot sauce.  We were out of it.  Next time I’ll be sure to have some, it just elevates it a notch with a good shake of hot sauce.

I think of this as hearty breakfast food but it occurred to me as Meathead and I were stuffing our faces that this would be good for dinner some time.  He agreed wholeheartedly.  So dinner it is sometime soon.  We’re still talking about how good this is.

Best, Kelly

Sausage Gravy and Biscuits

5 from 1 vote
Sausage Gravy and Biscuits

Creamy country-style sausage gravy over warm, split buttermilk biscuits.

Course: Breakfast/brunch
Cuisine: American/Southern
Servings: 6
Author: Kelly ~ the hungry bluebird
  • 1 pound of pork breakfast sausage (any darn kind you like)
  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 2 cups of whole milk (plus more to thin, as needed)
  • lots of fresh , cracked pepper, like 2 teaspoons at least
  1. Prepare biscuits, either homemade or frozen.
  2. Cut open cylinder package of pork sausage and tear into small pieces and place in a single layer in a large, heavy skillet, preferably cast iron.

  3. Turn heat on to medium and let brown before stirring, you want to hear a good sizzle before you start stirring and browning until just done.  While sausage browns, make roux: melt butter in small saucepan, stir in flour and mix well, cook and stir for one minute.

  4. Do not drain grease.  Add the roux to the browned sausage/drippings and mix well and cook another minute or so.  Stir in some freshly cracked black pepper.

  5. Slowly add the milk and stir the whole time until it starts to thicken. Be sure to scrape up any browned bits and be careful not to burn the gravy while it's thickening.  Stir frequently until thick, adding more milk to thin, as necessary.

  6. When desired thickness is reached, add a little salt and more freshly cracked black pepper. Taste. Add some more pepper.

  7. Split a biscuit and generously spoon the sausage gravy over it. Add an over easy egg or two if desired (highly recommended) and a few shakes of hot sauce.


4 thoughts

  1. It’s good for the whole family!


  2. Barbara Wisner

    July 4, 2017

    This is kind of the same way I make it but my husband and son like it spicy so instead of hot sauce I use the dried red pepper flakes. When I melt my butter I add salt, pepper, red pepper flakes, onion flakes and then stir in the flour and add warm milk thickens faster. After it is thick I add the sausage. When I make it I usually make large batches and freeze in containers for individuals as my son likes it less spicy and my husband likes it real spicy. This way I have it any time the way they like it. We serve it over grands biscuits and fried eggs. This is their favorite breakfast. (when my husband was in air force they served it at midnight chow)


  3. How long should it take to thicken? Mine will not thicken up!


    1. Kelly

      Not very long. I add milk a little at a time and use a flat whisk to incorporate, and it starts thickening right away. It’s definitely thick enough after 5 – 10 minutes. Did you make the roux and not drain the grease? I’m at a loss as to why it didn’t thicken. I just made it Christmas morning, it was perfect!