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I swear, if there’s one breakfast I crave when I want that warm, big-cozy-hug-in-a-bowl feeling, it’s sausage gravy spooned over fresh-from-the-oven biscuits. I still remember the first time I made it for my husband on a chilly Sunday morning—he gave me that look, the one that means “how did you know this is what I needed?” This dish is pure Southern comfort, honestly. You just can’t beat the rich, creamy sausage gravy, peppery and luscious, dripping over buttery drop biscuits. The whole house smells like a diner (in the best way) and family always comes running when they know it’s on the table.
Let’s be real, biscuits and gravy isn’t just some breakfast food—it’s the meal you make for brunches with friends, lazy holiday mornings, or those “we need comfort food now” nights. It fills you up heart and soul, but it’s also way easier than folks think. Hang around and I’ll show you just how fast you can whip up this craveable, family-favorite feast!
Why You’ll Love This Recipe
- Pure nostalgia: It tastes just like a Southern grandma’s kitchen (even if you’ve never stepped foot in one).
- Creamy and peppery: Think velvety gravy with plenty of savory sausage bits and a solid pop of black pepper—oh my stars, the flavor!
- Quick and fuss-free: All you need is one skillet and 30 minutes.
- Customizable: Like it spicy? Mild? Want to lighten it up? So easy to adapt for any crowd or craving.
- Feeds a crowd (or just you—leftovers are magic, by the way).
Key Ingredients
Breakfast Sausage: I use bulk breakfast sausage—choose mild if you’re serving kids or folks who don’t like heat, or go hot for a real kick. You can even go half-and-half! Turkey sausage works too if you want to lighten things up. And if you see “sage” flavor, grab it for even more comfort-food vibes.
All-Purpose Flour: This thickens the gravy. Scoop out a little extra if you like your gravy extra-rich (just remember to cook off that raw flour taste!). If you’re gluten-free, swap for a gluten-free blend or even a bit of cornstarch (just mix it with the milk first).
Whole Milk: The secret to dreamy, creamy sausage gravy. But hey, if you’ve only got 2% or even evaporated milk, go ahead and use it! A splash of half-and-half is positively decadent if you want to go all out. For a non-dairy option, unsweetened plain oat milk is the creamiest, in my experience.
Seasoned Salt & Black Pepper: Seasoned salt adds that little ‘pop’ and, honestly, I’m a big believer in a heavy hand with the black pepper here. Freshly ground if you can—trust me, it makes it special.
Biscuits: Homemade? Splendid! Store-bought? Also splendid! My favorite is classic drop biscuits, but any warm, fluffy biscuit will do. (Don’t tell anyone, but I’ve been known to use frozen biscuits when I’m in a pinch.)
Full ingredient list and instructions in the printable recipe card below!
Step-by-Step Instructions
1. Cook the Sausage
Grab a big, deep skillet—cast iron if you have it, because that’s the Southern way (but really, any will do). Set it over medium-high heat and tear your sausage into bite-sized clumps, scattering them all around the pan.
Let them sizzle—don’t stir too much at first, you want those yummy, browned bits. Once the sausage is browned through and no longer pink, break it up a bit more with a wooden spoon. When you’re happy with the crumble-factor, turn your heat down to medium-low.
Little tip: browning well makes all the difference, don’t rush this step!
2. Add the Flour
Sprinkle about half your flour right over the sausage, stirring until it soaks up all the drippings. Now, slowly work in the rest of the flour. Your sausage will look a little pasty but that’s PERFECT—means the flour is soaking up all the flavor.
Cook this for a minute or two, stirring so the flour doesn’t burn. (Raw flour taste is no good—just trust me here.)
3. Add the Milk
Pour in milk, bit by bit, while constantly stirring. This helps you avoid lumpy gravy (nobody wants floury clumps!). Start with about 3 cups—you can always add more if it thickens up too much.
Keep stirring as it comes up to a gentle simmer. It’ll start to thicken in 10-12 minutes. If it feels too thick, add more milk a splash at a time. If it feels a little thin, just keep stirring—it thickens as it stands.
Don’t walk away and start laundry or anything—stirring is what keeps it creamy smooth!
4. Season the Gravy
Once you’ve got that lovely, homestyle gravy texture, add your seasoned salt and a good amount of black pepper. Taste it now. Need a bit more salt? More pepper? Add it! I almost always sprinkle in extra pepper—just feels right.
Let it cook 2-3 more minutes for the flavors to blend. At this point, you could stand over the stove and eat it right from the pan, but don’t (or do, if it’s that kind of day!).
5. Serve
Take your warm biscuits (homemade or just-baked from the can—no judgement here), split them, and lay them open on plates. Ladle that creamy sausage gravy right over the tops. A sprinkle of extra pepper or little chopped parsley on top always makes me feel a tiny bit fancy.
Now sit down and enjoy real-deal comfort food. Sigh with happiness—it’s practically required!
Serving Suggestions
As much as I adore just biscuits and gravy for breakfast, I’ll be honest—my family always wants extras. Here’s what I love on the side:
- Eggs: Scrambled, fried, or even poached. The yolk with the gravy? Ridiculously good.
- Hash Browns or Home Fries: For folks who love something crispy to pair with the creamy gravy. (Don’t be shy with the ketchup!)
- Fresh Fruit: Slices of orange or a bowl of berries help balance out all the richness.
- For company: Brew a big pot of coffee, set out some homemade muffins, and let everyone linger around the table.
This is a meal that says: stay awhile.
Storage Tips
Refrigeration Storage
If you’re lucky enough to have leftovers, pour your gravy into an airtight container and stash it in the fridge. It’ll keep for a solid 3 days (if it lasts that long!). To reheat, scoop some into a saucepan and add a splash of milk. Warm gently on low, stirring until it’s smooth and steaming again. It tastes just as lovely the second time—sometimes better. If you notice it’s a little thick from sitting, the milk trick is key.
Freezing
I’ve frozen sausage gravy plenty of times! Just let it cool, scoop it into freezer containers or zip-top bags, and stash in the freezer for up to 3 months. When you’re craving biscuits and gravy in the middle of a busy week, thaw it overnight in the fridge (or carefully in the microwave), then warm it gently on the stove—again, a splash of milk makes it perfect.
Variations
Not gonna lie, I adore the classic, but sometimes you want to shake things up:
- Spicy Gravy: Add a pinch of cayenne or red pepper flakes with the sausage. Or use chorizo for a totally different twist.
- Herbed Gravy: A handful of chopped rosemary, thyme, or marjoram can give it a special touch. Sage sausage is always a win!
- Cheddar Cheese: At the end, stir in a handful of shredded sharp cheddar for a rich, cheesy version the kids will go wild for.
- Lighter: Swap turkey sausage and low-fat milk—still comforting, but a tad easier on the waistline.
- Veggie-friendly: Vegetarian sausage crumbles plus unsweetened plant-based milk and veggie broth make a savory, meatless gravy that’ll surprise you.
Conclusion
If I could reach through the screen and hand you a plate, I would (with an extra biscuit on the side!). Ree Drummond’s sausage gravy is everything comfort food should be: creamy, peppery, and just a little indulgent. It’s the kind of recipe that brings everyone to the table and keeps them there, chatting and laughing long after the plates are clean.
I truly hope you give this recipe a try—let me know how you make it your own, or if you have any fun family stories around biscuits and gravy. Leave a comment below or shoot me a note—I’d love to hear from you! Happy cooking, friend. ♡
FAQ
Can I use turkey sausage instead of pork sausage for this recipe?
Help! My gravy is lumpy – can I fix it?
My gravy seems too thick – how do I thin it out?
How long will leftover sausage gravy keep in the fridge?
Can I make this gravy ahead of time for a big breakfast or brunch?
The Pioneer Woman’s Sausage Gravy
Ingredients
- 1 pound breakfast sausage hot or mild
- 1/3 cup all-purpose flour
- 3-4 cups whole milk more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper more to taste
- 12 cooked biscuits warmed, for serving
Instructions
- Place a large skillet over medium-high heat. Tear the sausage into small pieces and add to the skillet. Cook until browned and no longer pink, breaking it up with a wooden spoon. Reduce the heat to medium-low.
- Sprinkle half of the flour over the cooked sausage and stir to combine. Gradually add the remaining flour, stirring constantly. Cook for 1-2 minutes to eliminate the raw flour taste.
- Slowly pour in the milk, stirring constantly to prevent lumps. Cook over medium heat, stirring frequently, until the gravy thickens, about 10-12 minutes. Add additional milk if needed to reach desired consistency.
- Sprinkle in seasoned salt and freshly ground black pepper. Taste and adjust the seasoning as needed. Let cook for 2-3 more minutes to blend the flavors.
- Split warm biscuits in half and generously spoon the sausage gravy over them. Garnish with freshly ground black pepper or chopped parsley if desired.
