Ingredients
- 8 large buttermilk biscuits (homemade or refrigerated)
- 1 lb breakfast pork sausage
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 tsp black pepper, plus more to taste
- 1/2 tsp kosher salt
- 1/4 tsp cayenne (optional)
Instructions
- Bake the biscuits. Bake the biscuits according to package or recipe directions until tall and golden.
- Brown the sausage. In a large skillet over medium-high heat, brown the sausage 6-7 minutes, breaking it into small crumbles. Do not drain the fat.
- Make the roux. Sprinkle the flour over the sausage and stir 1-2 minutes until it coats everything and loses its raw smell.
- Whisk in milk. Slowly pour in the milk, whisking constantly. Bring to a gentle simmer.
- Thicken. Simmer 3-5 minutes, stirring, until thick enough to coat a spoon. Season with pepper, salt, and cayenne if using.
- Serve. Split the warm biscuits and ladle the gravy generously over the top.
💡 Gravy smarts
The sausage fat is the flavor — do not drain it before adding the flour. Add the milk slowly while whisking to avoid lumps. The gravy thickens as it stands; thin it with a splash of milk when reheating. Black pepper is not optional here — be generous.
Common questions
My gravy is lumpy. Can I fix it?
Whisk vigorously, or strain it through a fine-mesh sieve — then keep whisking while adding milk next time.
Can I use turkey sausage?
Yes, but add 2 tablespoons of butter with the flour since turkey sausage releases less fat.
Can I make the gravy ahead?
Yes — refrigerate up to 3 days. Reheat gently with a splash of milk, whisking until smooth.
What biscuits are best?
Tall, flaky buttermilk biscuits — homemade or good refrigerated ones. They need to stand up to the gravy.
Love this recipe?
Save this sausage gravy and biscuits to your "Healthy Breakfast Ideas" board — Southern comfort in 30 minutes.
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