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A bowl of biscuits cut in half and stacked, generously topped and surrounded by thick sausage gravy, sits on a white plate with a checkered cloth underneath. Another serving is visible in the background.

Sausage Gravy and Biscuits

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This sausage gravy and biscuits recipe is a classic Southern comfort food made with pork sausage, creamy milk gravy, and flaky biscuits. Quick to prepare in about 15 minutes, it’s rich, hearty, and perfect for breakfast, brunch, or even breakfast-for-dinner. Simple ingredients, customizable flavor, and easy storage make it a family favorite.
Course Breakfast, Dinner
Cuisine American, Southern
Keyword comfort food, creamy, hearty, quick
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 311
Author Gina Dickson

Ingredients

  • 1 pound pork sausage country style, sage-flavored, spicy or mild, which ever you prefer.
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon red pepper flakes optional, for heat, crushed
  • 1 teaspoon black pepper or to taste, freshly cracked
  • 1/2 teaspoon salt adjust as needed

Instructions

Cook the Sausage

  • Place the sausage in a large skillet over medium-high heat. Break it apart with a wooden spoon or spatula as it cooks. Continue cooking until the sausage is fully browned with no pink left. You’ll want about 1 to 2 tablespoons of grease left in the skillet. If there’s much more than that, carefully drain the extra grease.
    1 pound pork sausage

Add the Flour

  • Sprinkle the flour evenly over the sausage. Stir well and cook for about 1 minute. The flour should absorb into the sausage and grease.
    1/4 cup all-purpose flour
    Ground meat cooking in a red skillet on a stove, topped with a layer of white flour sprinkled over the meat.

Make the Gravy

  • Slowly pour in the milk while stirring constantly to prevent lumps. Add the onion powder and crushed red pepper (if using). Keep stirring as the mixture simmers and thickens. This usually takes 5–7 minutes.
    2 1/2 cups whole milk, 1/4 teaspoon onion powder, 1/8 teaspoon red pepper flakes

Season and Serve

  • Stir in salt and black pepper. Taste and adjust seasoning as needed. Serve the hot sausage gravy spooned over warm biscuits.
    1 teaspoon black pepper, 1/2 teaspoon salt
    A red skillet filled with creamy sausage gravy sits on a black-and-white checkered cloth, with two biscuits placed nearby on the right side.

Notes

Simple Substitutions: Store-bought canned biscuits work fine if you don’t have time for homemade. Swap onion powder for sautéed onions if you want a chunkier texture. 
Tips for Recipe Success: Brown the sausage well for flavor, don’t rush the gravy thickening, and add extra milk if it gets too thick.

Storage and Reheating

Room Temperature: Safe up to 2 hours before refrigerating.
Fridge: Store gravy in an airtight container up to 4 days. Biscuits will keep 2–3 days.
Freezer: Gravy freezes well for 2–3 months. Thaw overnight in the fridge. Biscuits can be frozen separately for 3 months.
Reheat: Warm the gravy gently on the stove with a splash of milk to loosen. Reheat biscuits in the oven or microwave.

Nutrition

Serving: 1serving | Calories: 311kcal | Carbohydrates: 9g | Protein: 15g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 713mg | Potassium: 351mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 226IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg
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