When it comes to soul-warming comfort food, few dishes compare to a plate of buttermilk biscuits and sausage gravy. This Southern staple is rich, savory, and incredibly easy to make — perfect for slow weekend mornings or a cozy breakfast-for-dinner kind of night.
If you’ve never made sausage gravy from scratch because it sounded complicated, let this recipe prove you wrong. You’ll only need one skillet, a few pantry staples, and about 20 minutes to create a creamy, peppery gravy that clings beautifully to flaky buttermilk biscuits. Using refrigerated biscuit dough keeps the prep even simpler, but you still get that warm, buttery, homemade taste.
Why You’ll Love This Biscuits and Sausage Gravy Recipe
- Easy to make – No roux stress here; it comes together in one skillet in minutes.
- Rich and hearty – Creamy milk gravy with savory sausage is the ultimate comfort combo.
- Quick breakfast or brunch option – Just 30 minutes from start to table.
- Foolproof for beginners – Minimal ingredients, no tricky techniques.
- A family favorite – Loved by kids and adults alike.
Ingredients (Serves 8)
- 1 tube refrigerated buttermilk biscuits
- 1 lb ground breakfast sausage
- 2 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 3 cups milk
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
How to Make Sausage Gravy and Buttermilk Biscuits
Step 1: Bake the Biscuits
Preheat your oven and bake the refrigerated buttermilk biscuits according to the package instructions. Set aside to cool slightly while you make the gravy.
Step 2: Brown the Sausage
In a large skillet over medium-high heat, cook the ground sausage until it’s browned and crumbled. Do not drain the grease — it adds essential flavor and helps form the base of the gravy.
Step 3: Make the Roux
Add the butter to the sausage and let it melt. Sprinkle in the flour and stir to coat the sausage evenly. Cook this mixture for about 1 minute, stirring constantly to eliminate any raw flour taste.
Step 4: Add the Milk and Seasonings
Slowly pour in the milk, whisking continuously to prevent lumps. Stir in the garlic powder, salt, and black pepper. Let the mixture come to a simmer and cook until the gravy thickens — it should be creamy and coat the back of a spoon.
Step 5: Serve
Split the warm buttermilk biscuits and spoon the sausage gravy generously over the top. Serve immediately.
Tips for Perfect Gravy Every Time
- Don’t drain the sausage grease — it adds flavor and is key to the gravy’s texture.
- Whisk constantly when adding milk to avoid clumps.
- Use cold milk for a smoother consistency.
- Adjust thickness by simmering longer or adding a splash of milk if it’s too thick.
- Fresh cracked pepper gives an extra bite — add more to taste if you love spice.
Optional Add-Ins & Variations
- Spicy twist: Use hot sausage or add red pepper flakes.
- Cheesy version: Stir in ½ cup shredded cheddar once the gravy thickens.
- Herbed gravy: Add a pinch of thyme or sage to boost the flavor.
- Lighter option: Use turkey sausage and reduced-fat milk.
Final Thoughts
Buttermilk Biscuits and Sausage Gravy is more than just a meal — it’s comfort on a plate. Rich, creamy, peppery, and soul-satisfying, this Southern classic is the kind of dish that fills the kitchen with good smells and your heart with nostalgia.
It’s fast enough for a weekday breakfast and cozy enough for weekend brunches. Plus, leftovers reheat beautifully — just add a splash of milk to revive the gravy.
Whether you’re a lifelong gravy fan or new to this Southern favorite, this version will earn a permanent place in your breakfast rotation.
Share Your Take
Did you grow up eating biscuits and gravy, or is this your first time trying it?
📸 Share your plate, your twists, and your flavor upgrades in the comments or tag your photos online — I’d love to see how it turned out!
Buttermilk Biscuits and Sausage Gravy
Ingredients
- 1 tube refrigerated buttermilk biscuits
- 1 lb ground breakfast sausage
- 2 tbsp unsalted butter
- ⅓ cup all-purpose flour
- 3 cups milk
- ½ tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
Step 1: Bake the Biscuits
- Preheat your oven and bake the refrigerated buttermilk biscuits according to the package instructions. Set aside to cool slightly while you make the gravy.
Step 2: Brown the Sausage
- In a large skillet over medium-high heat, cook the ground sausage until it’s browned and crumbled. Do not drain the grease — it adds essential flavor and helps form the base of the gravy.
Step 3: Make the Roux
- Add the butter to the sausage and let it melt. Sprinkle in the flour and stir to coat the sausage evenly. Cook this mixture for about 1 minute, stirring constantly to eliminate any raw flour taste.
Step 4: Add the Milk and Seasonings
- Slowly pour in the milk, whisking continuously to prevent lumps. Stir in the garlic powder, salt, and black pepper. Let the mixture come to a simmer and cook until the gravy thickens — it should be creamy and coat the back of a spoon.
Step 5: Serve
- Split the warm buttermilk biscuits and spoon the sausage gravy generously over the top. Serve immediately.
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