Biscuits & Gravy Recipe: A Southern Sausage Gravy Recipe for Those Fluffy Biscuits by Donna John

Breakfast Brunch
2 years ago

Biscuits & Gravy Recipe: A Southern Sausage Gravy Recipe for Those Fluffy Biscuits

Down south, if someone says they want a “big breakfast,” it will most likely include biscuits and gravy. It’s definitely not the healthiest breakfast choice, but occasionally everyone needs a little biscuits and gravy.

Cuisine: American
Prep Time: 0 minutes
Cook Time: 8 minutes
Total Time: 8 minutes
Servings: 6


  • 1 pound bulk breakfast sauce (I use Jimmy Dean)
  • 3 tablespoons flour
  • 1 1/2 cups milk 
  • 1/2 cup heavy cream

Here's how to make it:

  1. Cook the sausage in a large skillet until brown, breaking it up as it cooks. Remove sausage to a bowl and leave the grease in the skillet (you knew that was coming!). 
  2. Add the flour to the grease and whisk to make a roux. Cook about 1 to 2 minutes. (If your sausage didn't have much grease, add a little oil to the pan to make 2 tablespoons.)
  3. Whisk in milk and cream. Cook until bubbly and thick. Season with lots of black pepper and some salt.
  4. Add sausage back to the skillet and stir to combine. Serve over fresh-baked biscuits. (You can used frozen, canned or try my homemade biscuit recipe.)

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Rachel W. Lewter
Hi Donna,
I made this using Corn Starch instead of flour to convert it to a #GlutenFree gravy.
Donna John
Great idea, Rachel W. Lewter! Hope you enjoyed it!
Meredith Schneider
Mmmmm! Perfect breakfast for the upcoming 3 day weekend.
Donna John
I could use a plate of biscuits and gravy right now. Talk about comfort food!
Matt Kershner
I tried this recipe, it tasted like kindergarten paste, it was horrible. Mix flour, and water, throw in the sausage, you got lumpy paste. Cook the sausage, add the flour, cook these together, for around 20 min. don’t burn the sausage, just keep cooking it. After around 20 min. Then start slowly adding in whole milk. Season how you like. MUCH BETTER. The gravy should come out, a light brown color
Donna John
I'm so sorry you didn't enjoy this gravy. I've made this several times for my husband and I, and we've enjoyed it. You definitely have to slowly whisk in the milk, but that's true with any gravy. Thanks for your tips!

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