(biscuits and) sausage gravy;

biscuits and gravy;

Thick and decadent sausage gravy slathered over homemade or storebought biscuits--nobody's judging!

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Originally posted April 12, 2017. Updated February 13, 2026 for content and clarity.

I’m on a comfort food kick at the moment, and if biscuits and sausage gravy isn’t comfort, then what is? Not much else, in my opinion. And I actually never knew how easy it was to make sausage gravy! It’s a quick and easy breakfast, though I’ve had versions that went light on the sausage when I wanted a nice, hearty meal. Often at restaurants, I don’t think biscuits and gravy stand on their own–they need eggs or additional meat to make them feel complete. But when I make this recipe at home, I go heavy on big chunks of sausage that make it really satisfying all on its own.

I actually never had biscuits and gravy growing up, as the “Yankee” (ok, Jersey Girl) I am. I also never had chicken and waffles until I moved to Virginia. Shocking, I know. Which still amuses me since Virginia isn’t exactly the deep south. But I so appreciate that my move introduced me to biscuits and sausage gravy! For that, I’ll forever be grateful.

When I say to use breakfast sausage for biscuits and sausage gravy, know that means pork sausage that comes in a “sausage casing”-like tube. Not those heat-and-serve ones already pre-formed into patties or links. You want raw pork sausage to make those big, delicious chunky crumbles to put other sausage gravies to shame.

I will say…sausage gravy isn’t exactly the most beautiful dish to photograph. It’s a chunky, thick, white gravy. Even a little off-white if you add a dash of hot sauce. I like a splash of hot sauce for an extra little bite, but of course, personal preference rules all. Sometimes I opt out of the hot sauce and just load up on black pepper instead. Other days, I go classic plain Jane, and am perfectly happy with it. It’s really shockingly easy to make.

You can also tailor the flavor without even adding ingredients by the variety of breakfast sausage you choose. I typically go classic with “Regular” or “Country Mild”, but you can also find “Hot” if you’re committed to a spicy sausage gravy. You can decide to double up on hot sauce or not with the “Hot” breakfast sausage. Sometimes you can find some other flavor options as well, I’ve seen “Sage” or “Maple” which can be fun.

When it comes to biscuits, homemade ones are amazing. If you’re looking to make your own, try making these sour cream and chive biscuits, they’re to die for! But honestly, I’m more likely to use Mary B’s frozen biscuits for a quick and easy option. So put on that bathrobe, grab those biscuits, and whip yourself up a batch of comfort like no other!

secrets to success;

Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!

more recipes;

Looking for other breakfast recipes? Try out these options:

• Sour cream and chive biscuits are a perfect biscuit to pair with this sausage gravy!
• For a handheld brunch option, brunch burger bombs are a crowd-pleaser.
• Looking for a healthy take on pancakes? Well, look no further than healthful greek yogurt pancakes.

biscuits and gravy;

Thick and decadent sausage gravy slathered over homemade or storebought biscuits–nobody's judging!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Author: bestwithchocolate.com

5 from 1 vote

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Ingredients

• 1 15 oz package breakfast sausage
• ¼ cup all-purpose flour
• 2 cups milk
• salt & pepper
• dash of hot sauce (optional)
• 8 biscuits (use frozen, bakery, or make your own sour cream and chive biscuits)

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Instructions

• Bake or reheat biscuits according to package instructions.
• Heat a large pan over medium heat. Remove breakfast sausage from its wrapping, and sauté until crumbles are cooked through.
• Add in flour and stir to coat. It should absorb some of the oil and stick to the sausage.
• Add in the milk by half cups, stirring and allowing to thicken.
• Reduce heat and simmer 1-2 minutes, stirring constantly.
• Season with salt, pepper, and hot sauce as desired.
• Split biscuits in half, and top with gravy. Serve hot with other breakfast foods

Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!

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