Sausage Gravy and Biscuits

Here’s a classic, comforting Sausage Gravy and Biscuits recipe — rich, creamy, and perfect for breakfast or brunch.

---

🥣 Sausage Gravy and Biscuits

Ingredients

For the Sausage Gravy

• 1 lb breakfast sausage (mild or hot)

• 3 tbsp all-purpose flour

• 2½–3 cups whole milk

• ½ tsp black pepper (or more to taste)

• ¼ tsp salt (adjust depending on sausage saltiness)

• Optional: pinch of crushed red pepper or a dash of garlic powder

For the Biscuits (or use store-bought)

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 6 tbsp cold butter, cubed

• ¾–1 cup cold buttermilk

---

Instructions

1️⃣ Make the Biscuits

1. Preheat oven to 425°F (220°C).

2. In a bowl, mix flour, baking powder, baking soda, and salt.

3. Cut in cold butter until mixture looks like coarse crumbs.

4. Stir in buttermilk just until dough comes together (don’t overmix).

5. Pat dough to ¾-inch thick and cut into rounds.

6. Bake 12–15 minutes until golden brown.

(Shortcut: You can use refrigerated biscuits if preferred.)

---

2️⃣ Make the Sausage Gravy

1. In a large skillet over medium heat, cook sausage until browned and fully cooked. Do not drain the grease.

2. Sprinkle flour over the sausage and stir well. Cook 1–2 minutes to remove raw flour taste.

3. Slowly add milk, stirring constantly to prevent lumps.

4. Simmer 5–8 minutes until thickened.

5. Add black pepper and salt to taste.

If gravy gets too thick, add a splash of milk. Too thin? Simmer a little longer.

---

3️⃣ Serve

Split warm biscuits in half and spoon generous amounts of sausage gravy over the top.

---

Tips for Extra Flavor

• Use hot breakfast sausage for a little kick.

• Add a pinch of sage for a traditional Southern flavor.

• Stir in a tablespoon of butter at the end for extra richness.

If you’d like, I can also give you a Southern-style from-scratch version, a creamier restaurant-style version, or a lighter version.