So I actually didn’t try biscuits and gravy for the first time until I was an adult – CRAZY I know! Every time I saw it in my life it was like food cafeteria biscuits and gravy – and I’m sorry but NO – so unappetizing! So I’m glad I didn’t try it and ruin it for myself. Â When I finally had a GOOD biscuits and gravy it became a staple immediately!
I seriously make it ALL the time – most often for lunch for myself and I just enjoy the leftovers over the next few days because I’ve been unable to convince half my kids that this is AMAZING. Â Thankfully the older kids with better tastes love it like I do. Â But there is a downside to that too – they sometimes finish off my leftovers…
Kay the best part about this recipe isn’t that it’s easy to make – it’s that it’s SO easy to make you can easily personalize it and play with it and change it up without feeling like it’s a ton of work! I’m putting the BASIC recipe down below but also noting a few of the spices I add… cause I like my gravy to have some heat and a bit of a kick!
Six ingredient Biscuits and Sausage Gravy recipe
Ingredients
Biscuits
- 4 C self rising flour
- 2 1/4 C heavy whipping cream
- pinch of salt
Gravy
- 1 lbs pork sausage - I get the regular and add extra heat myself but you can always juts go for the hot version
- 1/2 C butter
- 1/3 C all-purpose flour
- 4 C whole milk
- 1/2 tsp salt optional
- 1/4 tsp pepper optional
Instructions
Biscuits
- preheat oven to 425
- I use a food processor for the flour and cream and pulse until the dough is JUST cohesive - don't over mix - you can also bring this dough together by hand - just don't use a mixer - it will over over mix and be too smooth
- turn the dough out onto a slightly floured surface and pat out - do NOT use a rolling pin - I turn it over a lot to make sure it isn't sticking and keep it elastic. IF you want flaky layers you can pat it out to about 1/2 inch then rip it in half, stack it and pat it out again I do this twice - then pat it out for the final time 1/2 inch thick, or less - these will rise a TON in the oven
- now cut out your dough - press the cutter straight down - don't twist - twisting will seal the edges and your biscuits won't rise straight - I use this biscuit cutter so I don't have as much dough wasted
- place on a baking sheet with a silpat mat or parchment paper and bake 11-13 mins - the edges will be golden
Gravy
- while my biscuits are in the oven I prepare the gravy!
- in a LARGE pan over med/high heat I cook the sausage, breaking it up as it cooks
- add the butter - yes that much butter added to the sausage grease - your welcome
- once the the butter is melted add the flour and stir until there are no flour chunks - this is basically a roux for thickening
- optional - now you can add any spices you want - some people prefer nothing as the sausage is already filled with great spices of it's own - its up to you - stir it in
- next add the milk and lower the temp to medium - stir while cooking until the gravy reaches the thickness you desire.
- break open a fresh biscuit (or two) and pour the gravy over and serve!
- Personally I keep the milk on hand as I find the gravy keeps thickening up quite a bit so when I go back for seconds I'll add more milk to bring it back to the consistency I like.
Video
Notes
Nutrition
And that’s it! my go to – super easy – favorite 30 min meal! And while these are my go to spices I experiment all the time – once I made my savory cheddar biscuits – and while it was a little rich I loved it. Â You can also make my more involved buttermilk biscuits but this 2 ingredient biscuit is my go to cause it’s SO fast and seriously tastes AMAZING. Â But if you have a favorite biscuit go for that for sure!
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Davidylan
Really nice recipe. I think though that the meat:milk ratio might be off. I added 4 cups of milk and it looked way too much even after letting it thicken. I’d say maybe 2 cups is fine.
Ashlee Marie
I actually end up adding extra milk most of the time! bring it to a little simmer and it should thicken right up!
Ravi
Really awesome baking process and so easy to prepare it. You have really done a nice job. As you have shared the best things for me. Even this recipes can be made in busy time also. It’s really special for me. thanks for sharing it here on this site.
Debbie
Ashlee, I haven’t tried your recipe, but I am sure it is good. I have been eating and making Sausage Gravy since I was born. My father was born and raised in the mountains of Western NC, and when he married my PA born mother, his mother taught my mother how to make it. One year I went to visit my daughter, who lived in NY State, and my other daughter in TN daughter wanted to make Sausage Gravy. Since we had lived near or together pretty much all her life, I usually made all the family recipes. Well, she did her own version, and after I came home, she made it in her “Heart Attack Breakfast.” OMG it beat our old family recipe so much…sorry Grandma and Mom…that we have dubbed her The Sausage Gravy Queen!!! Her secret…Bacon Drippings!!! She always makes both bacon and sausage, plus eggs…thus the breakfast name…she uses the drippings instead if the butter or sausage drippings to make the gravy. Then, she crumbles part of the sausage to add to the gravy. This is not something that is eaten daily…although my Grandmother did, and she lived to be 100! I will admit that we have stopped making our own biscuits, because it is a messy process, and frozen ones are just so much easier, and are just as good. I cut her some slack, because cooking bacon, sausage, gravy, and eggs to order for at least 9 people, is a lot of work, and usually starts with 2 pounds of bacon. Anyway, I have discovered your site, and I look forward to checking out your recipes. BTW I did take off one star only because I hadn’t tried the recipe, and I love my daughter’s gravy…although yours doesn’t require as many pans!
Ashlee Marie
oh I have extra bacon dripping most of the time – totally going to try that next time!
Molly
I adore B&G.. and this sounds exquisite but wondering.. will the gravy freeze well ? I would love to have some of this in the freezer for those mornings when i have to nuke and dash for breakfast!
Ashlee Marie
I’ve refrigerated the extra but never tried freezing it – I can’t imagine it wouldn’t freeze well!
Frank McDowell
Hello Ashlee:
My wife has always loved biscuits & sausage gravy when we were out for a meal. I saw your recipe on FB yesterday and made it yesterday for my wife as a surprise breakfast. She was absolutely thrilled knowing it was made from scratch. Most important she loved it.
Thanks for sharing!!!
Ashlee Marie
I am thrilled! so glad your wife loved it!