There are some weekend breakfasts that just feel like a warm hug, and this Sausage Gravy and Biscuits recipe is certainly one of them. The combination of fluffy, buttery biscuits smothered in a rich, creamy, and deeply savoury sausage gravy is something truly special. It’s the kind of meal that encourages you to slow down, pour another cup of tea, and savour the moment. There’s no need for fancy ingredients or complicated techniques, just honest, good-quality components coming together to create something wonderful.

I’ve been making this for over 4 years, and it never disappoints. It’s my go-to for a lazy Sunday morning when we have a bit more time, or when family comes to stay. The aroma of the sausage and black pepper cooking fills the kitchen and is guaranteed to get everyone gathered around the table. What we love most is the texture contrast – the crisp top of the biscuit giving way to a soft, steamy interior, all soaked in that gloriously thick and peppery gravy. This is hearty, satisfying food at its very best.

This dish works beautifully for a substantial brunch that will keep you going all day. It’s also a fantastic meal to share with friends, especially after a long week. It feels indulgent and special, yet it comes together with minimal fuss. If you’re looking for a breakfast that feels both nostalgic and utterly delicious, you’ve come to the right place. We’re going to make the most flavourful sausage gravy you’ve ever had, ready to be ladled over warm, tender biscuits.

Recipe Overview

This recipe focuses on creating a deeply flavourful sausage gravy from scratch. We use the rendered fat from good-quality pork sausages to create a roux, which forms the base of our creamy sauce. The key is plenty of freshly cracked black pepper and a gentle simmer to allow the flavours to meld. I’ve tested this with various types of sausage, and a well-seasoned Cumberland or Lincolnshire sausage always yields the best results due to its higher fat content and herbaceous notes.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Sausage Gravy And Biscuits Recipe

• Genuine Flavour: The gravy gets its incredible depth from using the sausage drippings, enriched with whole milk and a generous amount of coarse black pepper for a gentle, warming heat.
• Ready in Under 30 Minutes: From start to finish, this satisfying breakfast comes together in about half an hour, making it achievable even on a busy weekend morning.
• Flexible Recipe: You can easily adapt this to your taste. Add a pinch of cayenne for more warmth, some fresh sage for an earthy note, or even stir in some sautéed mushrooms.
• Great for a Weekend Brunch: This is the kind of substantial, heartwarming meal that is ideal when you want to host a relaxed brunch with family or friends. It’s satisfying and always gets compliments.
• Family Tested: My whole family adores this breakfast. It’s one of the few dishes that can tempt even the sleepiest teenagers out of bed on a Saturday morning!

Sausage Gravy And Biscuits Recipe

⏱️ 10 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best sausage gravy, it’s all about using good-quality ingredients. The star is the sausage, so choose one you really enjoy the flavour of. I personally prefer to use a high-quality Cumberland pork sausage from the local butcher; the seasoning is just right and it renders the perfect amount of fat for the gravy. For the biscuits, you can use your favourite shop-bought variety or a homemade recipe.

• 450g good-quality pork sausage meat (or sausages, casings removed)
• 60g plain flour
• 750ml whole milk, at room temperature
• 1 tbsp unsalted butter (optional, only if your sausage is lean)
• 1/2 tsp salt, or to taste
• 1 tsp freshly cracked coarse black pepper, plus more to serve
• A pinch of cayenne pepper or smoked paprika (optional)
• 8 warm buttermilk biscuits, to serve
• 2 tbsp chopped fresh parsley, for garnish

Sophia’s Tip: Don’t be tempted to use skimmed or semi-skimmed milk. The fat content in whole milk is essential for creating that rich, creamy texture that makes the gravy so luxurious. Using milk at room temperature also helps prevent lumps from forming when you add it to the hot roux.

How to Make Sausage Gravy And Biscuits Recipe

The process for making this gravy is straightforward. The most important part is creating a smooth, well-cooked roux with the sausage fat and flour. This is what will thicken our gravy beautifully. We’ll build the flavour layer by layer, resulting in a sauce that’s worth every minute.

1. Brown the Sausage: Place a large, heavy-bottomed frying pan or skillet over a medium heat. Add the sausage meat and break it up with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until it’s thoroughly browned and cooked through.
2. Create the Roux: Once the sausage is cooked, do not drain the fat! This is where all the flavour is. Use a slotted spoon to remove the cooked sausage and set it aside in a bowl. You should have about 4-5 tablespoons of rendered fat in the pan. If your sausage was lean, add the optional tablespoon of butter now and let it melt.
3. Cook the Flour: Sprinkle the plain flour over the hot fat in the pan. Whisk it constantly for a full 60-90 seconds. The mixture will form a thick paste. What works best for me is to let it cook until it turns a light golden colour and smells nutty. This step cooks out the raw flour taste, which is crucial for a delicious gravy. For a more in-depth guide on this technique, Serious Eats has a fantastic explanation of making a roux.
4. Gradually Add Milk: Slowly pour in about 100ml of the room-temperature milk, whisking vigorously to combine it with the roux. It will seize up and look very thick at first – this is normal! Keep whisking until it’s smooth.
5. Build the Gravy: Continue adding the milk in steady splashes, whisking until smooth after each addition. Once all the milk is incorporated, the gravy will be thin. Bring it to a gentle simmer.
6. Simmer and Thicken: Reduce the heat to low and let the gravy simmer gently for 5-7 minutes, stirring often to prevent it from catching on the bottom. It will thicken up considerably into a lovely, creamy consistency. If it gets too thick, you can add another splash of milk.
7. Season and Finish: Stir the cooked sausage back into the gravy. Season with the salt, a generous amount of black pepper, and the optional cayenne pepper. Taste and adjust the seasoning as needed. I find it always needs more black pepper than I initially think!
8. Serve Immediately: To serve, split the warm biscuits in half. Place them on a plate and ladle the hot sausage gravy generously over the top. Garnish with fresh parsley and an extra crack of black pepper.

Tips From My Kitchen

• Temperature Control: When you add the milk to the hot roux, make sure the milk isn’t fridge-cold. Using room temperature milk helps prevent the roux from clumping, resulting in a much smoother gravy.
• The Secret Step: I learned that cooking the flour in the fat for at least a minute is non-negotiable. It completely changes the flavour profile, removing any pasty taste and adding a subtle, toasted depth to the gravy. Don’t rush this part.
• Make-Ahead: The gravy can be made up to 2 days in advance. Let it cool completely before storing it in an airtight container in the fridge. It will thicken significantly when chilled.
• Storage: Leftover gravy will keep in the fridge for 3-4 days. Reheat it gently in a saucepan over a low heat, adding a splash of milk to loosen it back to its original consistency. Whisk as it warms to keep it smooth.

Equipment You’ll Need

• Large, heavy-bottomed frying pan or cast-iron skillet
• Wooden spoon or spatula
• Whisk
• Slotted spoon
• Measuring cups and spoons

Common Mistakes to Avoid

• Not browning the sausage enough: The crispy, browned bits of sausage are flavour bombs. Don’t just cook it until it’s grey; allow it to get some real colour on it for a richer, more savoury gravy.
• Adding the milk too quickly: Pouring all the milk in at once is the fastest way to a lumpy gravy. Add it in small increments at the beginning, whisking until smooth each time, to allow the roux to properly absorb the liquid.
• Under-seasoning: This is a simple gravy, so seasoning is key. Be generous with the freshly cracked black pepper and don’t be afraid to add enough salt to make the flavours pop. Always taste before you serve.

Delicious Variations to Try

While this classic recipe is fantastic as it is, it’s also a great base for experimentation. Here are a few ideas we’ve enjoyed at home:

• Spicy Version: Add 1/2 teaspoon of red chilli flakes along with the black pepper, or use a spicy Italian sausage for a noticeable kick of heat.
• Herby Mushroom Gravy: For a vegetarian take, omit the sausage. Instead, sauté 250g of sliced chestnut mushrooms in butter until golden. Make the roux with butter and flour, then proceed with the milk. Add 1 teaspoon of fresh thyme or sage for an earthy flavour.
• Smoky Chorizo Gravy: Swap the pork sausage for an equal amount of crumbled cooking chorizo. The paprika-rich oils will create a beautifully orange-hued, smoky gravy that’s absolutely delicious.

What to Serve With Sausage Gravy And Biscuits

This is a very complete meal on its own, but a few simple additions can round it out beautifully for a big brunch spread.

• A Fried Egg: A sunny-side-up egg served on top is my absolute favourite. The runny yolk mixes with the gravy to create an even richer sauce. It’s a combination that reminds me of some of our other hearty favourites, like my Cheeseburger Lasagna Recipe.
• Fresh Fruit Salad: A simple bowl of berries, melon, and citrus provides a fresh, bright contrast that cuts through the richness of the gravy.
• A Good Strong Coffee: A robust, freshly brewed coffee or a strong cup of English breakfast tea is the ideal beverage to accompany this substantial breakfast.

Frequently Asked Questions

Sausage Gravy And Biscuits Recipe

A classic and hearty American comfort food breakfast, featuring a rich, peppery pork sausage gravy ladled generously over warm, fluffy buttermilk biscuits.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 780

Ingredients Method Notes

Ingredients

  

• 450 g good-quality pork sausage meat or sausages, casings removed
• 60 g plain flour
• 750 ml whole milk at room temperature
• 1 tbsp unsalted butter optional, only if your sausage is lean
• 1/2 tsp salt or to taste
• 1 tsp freshly cracked coarse black pepper plus more to serve
• A pinch of cayenne pepper or smoked paprika optional
• 8 warm buttermilk biscuits to serve
• 2 tbsp chopped fresh parsley for garnish

Method

 

1. Brown the Sausage: Place a large, heavy-bottomed frying pan or skillet over a medium heat. Add the sausage meat and break it up with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until it's thoroughly browned and cooked through.
2. Create the Roux: Once the sausage is cooked, do not drain the fat! This is where all the flavour is. Use a slotted spoon to remove the cooked sausage and set it aside in a bowl. You should have about 4-5 tablespoons of rendered fat in the pan. If your sausage was lean, add the optional tablespoon of butter now and let it melt.
3. Cook the Flour: Sprinkle the plain flour over the hot fat in the pan. Whisk it constantly for a full 60-90 seconds. The mixture will form a thick paste. What works best for me is to let it cook until it turns a light golden colour and smells nutty. This step cooks out the raw flour taste, which is crucial for a delicious gravy. For a more in-depth guide on this technique, Serious Eats has a fantastic explanation of making a roux.
4. Gradually Add Milk: Slowly pour in about 100ml of the room-temperature milk, whisking vigorously to combine it with the roux. It will seize up and look very thick at first – this is normal! Keep whisking until it’s smooth.
5. Build the Gravy: Continue adding the milk in steady splashes, whisking until smooth after each addition. Once all the milk is incorporated, the gravy will be thin. Bring it to a gentle simmer.
6. Simmer and Thicken: Reduce the heat to low and let the gravy simmer gently for 5-7 minutes, stirring often to prevent it from catching on the bottom. It will thicken up considerably into a lovely, creamy consistency. If it gets too thick, you can add another splash of milk.
7. Season and Finish: Stir the cooked sausage back into the gravy. Season with the salt, a generous amount of black pepper, and the optional cayenne pepper. Taste and adjust the seasoning as needed. I find it always needs more black pepper than I initially think!
8. Serve Immediately: To serve, split the warm biscuits in half. Place them on a plate and ladle the hot sausage gravy generously over the top. Garnish with fresh parsley and an extra crack of black pepper.

Notes

For the smoothest gravy, ensure your milk is at room temperature before adding it to the hot roux. Leftover gravy can be stored in the fridge for up to 3 days and reheated gently on the stovetop.

I truly hope you give this Sausage Gravy and Biscuits recipe a try. It’s a dish that brings so much warmth and satisfaction, turning any ordinary morning into something a bit more special. It’s a true taste of home for us, and I’m so happy to be sharing it with you. If you make it, please let me know how it turned out in the comments below! I love hearing about your kitchen adventures. Happy cooking! Sophia.