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Start the day off strong with a hearty and crowd-pleasing Biscuits and Gravy Recipe! This is my favorite gravy for biscuits featuring three secret ingredients so tasty, you'll never want to make it another way again!
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Sausage Gravy Recipe
Biscuits and gravy always take me back to one specific place and time in my mind: truck stop diners on early mornings, fueling up for a long day of road tripping. A hearty, delicious plate of sausage gravy and biscuits became associated with comfy sunrises and big days ahead.
I won't say I complained when I learned to make homemade sausage gravy that didn't require driving all day! And with the knowledge of biscuit gravy under my belt, I could customize it as I saw fit. And that lead to amazing things.
You see, this is a recipe for sausage gravy and biscuits with a secret! With the simple inclusion of three special ingredients, this is the best sausage biscuits and gravy I've ever had!
Southern Biscuits and Gravy Ingredients
Sausage Gravy Ingredients
- Butter
- Milk
- Flour
- Maple syrup
- Steak seasoning
- Salt and pepper
- Garlic powder
- Sage breakfast sausage
Don't skip out on the maple syrup, steak seasoning, and sage breakfast sausage! These ingredients are what make this recipe stand out from other biscuits and gravy recipes. They'll add so much flavor!
Biscuits for Gravy Ingredients
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- kosher salt
- butter, cold
- yogurt, plain
- milk
- egg
How to Make Biscuits and Gravy
How to Make Biscuits Homemade
- Preheat oven to 400°F. Add flour, sugar, baking powder, baking soda, and salt to a medium bowl, and whisk to combine.
- Cube cold butter and add it to the flour mixture. Toss to coat the butter with flour and rub the butter into the flour to form coarse crumbs. Work quickly so the butter does not melt!
- Add egg, yogurt, and milk to a small bowl and beat to combine.
- Make a well in the center of the flour mixture. Add the liquid mixture to it and mix with a spatula until it forms a wet dough.
- Use a 2 oz. ice cream scoop to portion the dough onto a baking sheet lined with parchment paper for 8 equally sized biscuits. Alternatively, form the biscuits with your hands.
- Bake for 17 minutes at 400°F. Transfer to a wire rack to cool.
How to Make Sausage Gravy
- Add the sausage to a skillet over high heat, then break up the meat as it cooks and let it brown.
- Stir in the butter, mixing well until it melts completely.
- Add in the flour, and mix until no dry spots remain and it's completely mixed into the liquids.
- Mixing continuously, slowly pour in about half the milk. Let it cook for a minute or two, until it absorbs the flour and starts to thicken. Slowly add the rest of the milk, stirring continuously.
- Let it cook another minute, then add the syrup, pepper, steak seasoning, and garlic powder. Add salt to taste.
- Mix, then allow it to bubble and thicken until reduced to a nice thick gravy, then pour on biscuits and serve!
Sausage Gravy Recipe Tips
- You can make your own biscuits for this recipe, but for an extra easy breakfast, you can also use canned biscuit dough. Baked up in the air fryer, they're done in minutes and fresh for the meal!
- This is a great recipe for making ahead- it actually gets better! Letting the gravy rest overnight and heating it up in the morning will enhance the flavors.
- If you can't find sage breakfast sausage, don't worry! Add your own dried sage to the meat as well as marjoram, cloves, and brown sugar for homemade sage seasoning.
- Seriously, make sure to add the milk slowly. This will ensure that it creates a roux, instead of just getting clumpy!
Biscuit Gravy Recipe FAQs
Biscuits and gravy is the perfect base to add other favorite breakfast foods! I love adding fried eggs and crispy air fried bacon for a big continental breakfast. You can also try baked beans, mushrooms, and grilled tomatoes for an English twist!
Biscuits and gravy can be frozen, but should be frozen separately to keep the biscuits soft and chewy. Just take it slow heating up frozen gravy, as roux doesn't always react well to freezing and takes a lot of whisking to get creamy again.
To reheat refrigerated biscuits and gravy, pour the gravy in a skillet and heat it over low heat until it's warmed through. The biscuits can be warmed up in the oven or microwave- just be extra careful not to microwave them for too long!
Sausage and Gravy Recipes
- Sausage Baked Ziti: Italian sausage, luscious cream sauce and tender baked ziti make this easy meal hard to pass up!
- Italian Sausage Lasagna: The perfect make-ahead meal to freeze, or a hearty dinner for two! Full of tasty meat and gooey cheese.
- Pork Gravy: Savory, flavorful gravy ready in minutes! This is the perfect pork gravy for dinner!
- Sage and Apple Gravy Pork Chops: Capture the delicious flavor of sage gravy in dinner form!
Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.
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Biscuits and Gravy
Equipment
- Medium bowl
- Skillet
- Baking sheet with parchment paper
Ingredients
Sausage Gravy
- 1 lb Sage sausage
- 3 Tablespoons Butter
- ⅓ cup Flour
- 3 cups Milk
- 1 teaspoon Steak seasoning
- ½ teaspoon Garlic powder
- Salt and pepper to taste
- sprinkle Red pepper flakes optional
- 1 Tablespoon maple syrup
Homemade Biscuits
- 2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup butter cold
- ½ cup yogurt plain
- 3 Tablespoons milk
- 1 large egg
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
Making Homemade Biscuits for Gravy
- Preheat oven to 400°F. Add flour, sugar, baking powder, baking soda, and salt to a medium bowl, and whisk to combine.2 cups all-purpose flour, 1 Tablespoon granulated sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon kosher salt
- Cube cold butter and add it to the flour mixture. Toss to coat the butter with flour and rub the butter into the flour to form coarse crumbs. Work quickly so the butter does not melt!⅓ cup butter
- Add egg, yogurt, and milk to a small bowl and beat to combine.½ cup yogurt plain, 1 large egg, 3 Tablespoons milk
- Make a well in the center of the flour mixture. Add the liquid mixture to it and mix with a spatula until it forms a wet dough.
- Use a 2 oz. ice cream scoop to portion the dough onto a baking sheet lined with parchment paper for 8 equally sized biscuits. Alternatively, form the biscuits with your hands.
- Bake for 17 minutes at 400°F. Transfer to a wire rack to cool while you make your gravy.
Making Sausage Gravy
- Add the sausage to a skillet over high heat, then break up the meat as it cooks and let it brown.1 lb Sage sausage
- Stir in the butter, mixing well until it's completely melted.3 Tablespoons Butter
- Add in the flour, and mix until no dry spots remain and it's completely mixed into the liquids.⅓ cup Flour
- Mixing continuously, slowly pour in about half the milk. Let it cook for a minute or two, until it absorbs the flour and starts to thicken. Slowly add the rest of the milk, stirring continuously.3 cups Milk
- Let it cook another minute, then add the syrup, pepper, steak seasoning, and garlic powder. Add salt to taste.1 teaspoon Steak seasoning, ½ teaspoon Garlic powder, Salt and pepper, sprinkle Red pepper flakes, 1 Tablespoon maple syrup
- Mix, then allow it to bubble and thicken until reduced to a nice thick gravy, then pour on biscuits and serve!
Notes
-
- You can make your own biscuits for this recipe, but for an extra easy breakfast, you can also use canned biscuit dough. Baked up in the air fryer, they're done in minutes and fresh for the meal!
-
- This is a great recipe for making ahead- it actually gets better! Letting the gravy rest overnight and heating it up in the morning will enhance the flavors.
-
- If you can't find sage breakfast sausage, don't worry! Add your own dried sage to the meat as well as marjoram, cloves, and brown sugar for homemade sage seasoning.
-
- Seriously, make sure to add the milk slowly. This will ensure that it creates a roux, instead of just getting clumpy!
Nutrition
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