In the American South, biscuits and sausage gravy are almost like a morning ritual. You’ll find it at diners, family kitchens, and even big holiday brunches. It’s often eaten hot from the pan, served fresh with hot coffee or cold iced tea.
What Kind of Biscuits and Sausage
For this Biscuits and Sausage Gravy recipe, I am using Jimmy Deans regular premium sausage, and I always get the best result every time. To save time, I also use store-bought, frozen biscuit dough – Pillsbury Grands (Southern Homestyle Butter Tastin’).
This Biscuits and Sausage Gravy recipe packs a slight spicy kick, thanks to the added crushed red pepper. Feel free to skip it if you prefer a milder flavor. Expect buttery biscuits perfectly complementing the saltiness and savory goodness of the sausage gravy! It’s like enjoying a complete meal in every bite.
I’ve cooked this dozens of times, and it’s always a comfort meal I turn to when mornings feel hectic. It doesn’t need much time, and the ingredients are easy to keep on hand. Many Southerners enjoy this with a side of scrambled eggs or grits. I usually pair it with a cup of coffee and sunny-side-up eggs.
The version I’m sharing today uses frozen biscuit dough and Jimmy Dean sausage for speed. You still get the hearty warmth of the classic dish but save time. The gravy includes crushed red pepper, which gives the sausage more life without overpowering anything.
You’ll find this useful if you’re short on time but still want something homemade and satisfying. Let’s get into what this meal really is.
What is Biscuits and Sausage Gravy?
Biscuits and Sausage Gravy is a dish with baked biscuits served under a thick milk-based sausage sauce. “Biscuits” in this recipe refer to the American variety, which are soft, flaky quick breads. The term “gravy” here means a creamy roux-thickened sauce, not the meat drippings that the British use the term for.
This dish is especially common in the American South, where it’s eaten year-round for breakfast. Outside the US, it’s often tried out of curiosity but becomes a favorite because it’s simple, hearty, and doesn’t need fancy ingredients.
In its early forms, sausage gravy probably came from the need to stretch meat portions using flour and milk. Frontier cooks used what they had, and pork sausage was accessible. Some stories even link the rise of sausage gravy to mill workers in Southern Appalachia, who needed a fast, filling breakfast. So sometimes it is also called sawmill gravy. Biscuits took off in the 1800s with the wider use of baking powder. People baked them fresh each morning and eventually poured this sausage mix over them for added weight and warmth.
The modern use of frozen biscuits and store-bought sausage in this Biscuits and Sausage Gravy recipe keeps this tradition going with much less effort. All this history brings us right into the ingredients. Let’s break down what you need and why each piece matters.
Ingredients of Biscuits and Sausage Gravy
- Frozen biscuit dough (1 lb.)
This shortcut saves time while still giving you soft, golden results. I always bake the biscuits right before serving so they stay warm and fresh. - Regular pork sausage (1 lb.)
This is the flavor base of the gravy. Use bulk breakfast sausage if possible, and avoid any maple-flavored kinds unless you want a sweeter finish. - Crushed red pepper (1/4 teaspoon, optional)
It gives a mild heat that cuts through the richness. Feel free to skip it if you’re aiming for a milder dish. - All-purpose flour (4 tablespoons)
This thickens the gravy and binds the sausage drippings with the milk. Make sure to stir it well so there are no dry pockets or lumps. - Fresh whole milk (2 1/4 to 2 3/4 cups)
Whole milk gives the gravy body and smoothness. I usually start with 2 1/4 cups, then add more if I want a looser finish. - Ground black pepper (a dash, optional)
Adds just a little edge to the dish. I always taste first before adding this, since most sausages already carry seasoning.
How This Biscuits and Sausage Gravy Stands Out
Most versions floating around online tend to rely on pre-made gravy packets or shortcuts that sacrifice flavor. This one sticks with the original way – just flour, milk, and sausage drippings. That’s all you need for a rich, full-bodied result. I’ve skipped trendy add-ons like shredded cheese or heavy cream, which can drown out the sausage.
Another thing I avoid is overseasoning. Some cooks toss in garlic powder, onion flakes, or even paprika. But those additions pull it too far from its Southern breakfast roots. By keeping it straightforward, each ingredient has room to do its job.
Compared to older, traditional methods that often use bacon fat or lard, this version only relies on the sausage fat. That gives you the same richness without the extra heaviness. The consistency stays creamy but not overly thick, which helps it coat the biscuits without weighing them down.
How to Cook Biscuits and Sausage Gravy
- Bake the biscuits properly – Follow the instructions on the frozen biscuit dough packaging. I usually preheat the oven first, then place the biscuits on a lined tray with space between them. Bake until the tops turn golden and the bottoms feel firm. Once done, set them aside on a plate while you prepare the gravy.
- Brown the sausage well – Place a skillet over medium heat and add the pork sausage. Use a wooden spoon to break it into small chunks as it cooks. You want to get a deep brown color on the edges without burning the fat. This step gives the base flavor for the gravy.
- Add the crushed red pepper – Once the sausage browns, sprinkle in the crushed red pepper. Let it cook for another minute or two. This brief toasting helps the pepper release its heat into the sausage fat without overpowering the dish. If you’re not a fan of spice, it’s fine to skip this.
- Incorporate the flour evenly – Sprinkle the all-purpose flour over the cooked sausage. Stir thoroughly so the flour absorbs the fat and coats the meat. Let it cook for about a minute. This helps remove the raw flour taste before you add the milk.
- Pour in the milk slowly – Start with 2 1/4 cups of whole milk and pour it in a bit at a time while stirring. Keep the heat on low to medium. Stir constantly to avoid lumps, and add more milk if the gravy becomes too thick. You’re looking for a consistency that flows but still clings to a spoon.
- Season with ground black pepper – Once the gravy starts bubbling and thickens to your liking, give it a taste. If needed, add a dash of ground black pepper. I usually hold off until the end to avoid overseasoning.
- Assemble the final plate – Split the warm biscuits in half and place them on a plate. Spoon a generous amount of sausage gravy over the top. Serve immediately while everything’s still hot. This dish doesn’t hold well once cold, so Biscuits and Sausage Gravy are best eaten fresh.
What to Have with Biscuits and Sausage Gravy
I usually enjoy Biscuits and Sausage Gravy with hot black coffee or sweet iced tea, depending on the weather. Sometimes, I’ll add scrambled eggs or a few tomato slices on the side to lighten the plate. The rich sausage gravy pairs well with simple, lightly seasoned sides.
- Scrambled eggs – Soft, fluffy eggs add a lighter contrast and soak up extra gravy.
- Hash browns – A crispy potato side keeps the plate hearty.
- Grits – Mild and creamy, grits can match the biscuit’s role or work as a third element.
- Fried eggs – A runny yolk adds more richness, which works well if you keep the gravy slightly thick.
- Fresh fruit or salad – Grapes or orange slices clean the palate and balance the meal with some natural sweetness. If you’re up for something different but refreshing, try couscous salad.
Altogether, Biscuits and Sausage Gravy is that kind of dish you go back to when you want something easy but satisfying. It doesn’t ask much in terms of prep or ingredients, but it fills the table like a full brunch.
Biscuits and Sausage Gravy
Ingredients
- 1 lb. frozen biscuit dough
- 1 lb. regular pork sausage
- 1/4 teaspoon crushed red pepper optional
- 4 tablespoons all-purpose flour
- 2 1/4 to 2 3/4 cups fresh whole milk
- A dash of ground black pepper optional
Instructions
- Bake the biscuits as indicated in the package instructions. Let it cool down and arrange in a plate.1 lb. frozen biscuit dough
- Prepare the sausage gravy by browning the pork sausage in a pan. Add the crushed pepper and then cook for 1 to 2 minutes.1 lb. regular pork sausage, 1/4 teaspoon crushed red pepper
- Add flour and ground black pepper. Stir. Make sure that all ingredients are well blended.4 tablespoons all-purpose flour, A dash of ground black pepper
- Pour the milk and let boil. Continue to cook in low to medium heat while constantly stirring until the desired texture is achieved.2 1/4 to 2 3/4 cups fresh whole milk
- Top the sausage gravy over the warm biscuits.
- Enjoy!
Notes
- Choose the right sausage. Mild breakfast sausage works best here. Avoid flavored types like maple or Italian blends because they can throw off the flavor. Stick with ground pork sausage that holds together and has just enough fat to enrich the gravy. I used Jimmy Dean regular premium sausage here, so the flavor is neutral.
- Don’t rush the gravy. Give the flour a full minute to cook with the sausage before adding milk. This small wait makes a big difference in taste. Stir constantly once the milk goes in to avoid clumps.
- Adjust the milk slowly. Some prefer a thick, scoopable gravy, while others like it looser. Start with 2 1/4 cups of milk and watch the consistency. If it’s too thick after a few minutes of simmering, add more milk in small amounts.
- Make-ahead tips. You can cook the sausage gravy ahead and refrigerate it for up to 3 days. When reheating, stir in a splash of milk to loosen the gravy again. The biscuits are best baked fresh, but you can also reheat them in a toaster oven.
- Leftovers. Store leftover gravy separately from the biscuits. It keeps better this way. Use a sealed container for the gravy and wrap the biscuits in foil or place them in a zip-top bag.
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