Biscuits and Gravy

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

BISCUITS – I use Pillsbury Southern Homestyle because they bake up soft inside with golden, crisp edges. You can use any store-bought biscuit dough or homemade if you have a go-to recipe. Just make sure they’re sturdy enough to hold up under the gravy.

EXPERT TIP – If you want to make homemade biscuits instead of store-bought biscuits, try my easy made-from scratch homemade Air Fryer Biscuit recipe. It’s quick and easy and the biscuits are even more delicious.

SAUSAGE – I use regular ground pork sausage with no added flavoring. Skip the maple or spicy versions so you can season the gravy yourself. Mild sausage works best for keeping the flavor balanced.

SEASONINGS – I use onion powder, smoked paprika, black pepper, salt, and rubbed sage. This blend adds warmth and depth without overpowering the sausage. The sage brings that classic breakfast sausage flavor, and the smoked paprika adds a subtle richness you’ll notice in every bite.

FLOUR – I use all-purpose flour to form the roux right in the pan with the sausage grease. This thickens the gravy while adding a little body and smooth texture.

MILK – Whole milk gives the gravy a rich, creamy finish that holds up well when reheated. You can use 2 percent if needed, but the texture won’t be quite as silky.

PARSLEY – A little fresh parsley at the end adds a pop of color and brightness. It’s optional, but it does make the final dish look more polished if you’re serving guests.

How To Make Biscuits and Gravy

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep the Biscuits And Gravy leftover in an airtight container in the fridge for up to 3 days. We like to store the biscuits in a separate container or zip-top bag at room temperature for the first day, then move them to the fridge if keeping longer to help them stay fresh without getting soggy.

FREEZE – The gravy freezes well for up to 2 months. Let it cool completely, then transfer to a freezer-safe container or resealable freezer bag. Lay it flat if using a bag to save space. Thaw overnight in the fridge before reheating.

REHEAT – Warm the gravy slowly on the stove over medium-low heat, stirring often. Add a splash or two of milk to bring it back to a smooth, pourable texture if it has thickened in the fridge. Biscuits reheat best in a 300º oven or air fryer for a few minutes to bring back a bit of that crisp edge.

MAKE AHEAD – You can fully prepare the sausage gravy the night before. Once cooled, store it in the fridge and reheat it gently on the stove the next day. I recommend baking the biscuits fresh just before serving for the best texture.

More Easy and Delicious Recipes

Frittata

Cinnamon Rolls

Cottage Cheese Egg Bake

Breakfast Lasagna

Million Dollar Deviled Eggs

Egg Muffins

Serving Suggestions

SCRAMBLED EGGS – A simple side that adds protein and rounds out the plate without competing with the flavor of the gravy. They cook quickly and work well when you’re feeding a group.

HASH BROWNS – The crisp texture of hash browns is the perfect contrast to the creamy sausage gravy. You can use frozen or fresh potatoes, and they reheat well if you’re prepping ahead.

CHEESY SMASHED POTATOES – This one is a bit outside the usual breakfast choices, but it works especially well if you’re serving Biscuits and Gravy for dinner. The crispy edges and melted cheese hold up nicely next to the rich gravy.

FRUIT SALAD – A fresh, juicy option that brings a cool contrast to the richness of the gravy. It’s a good way to lighten up the plate without cooking anything extra, and it adds natural sweetness that balances out the savory flavors. You can use a mix of melon, grapes, and berries or whatever you have on hand.

Recipe Success Tips

DO NOT DRAIN THE SAUSAGE – The fat left in the pan is what makes the roux. Without it, the flour won’t absorb properly, and your gravy won’t thicken the way it should.

STIR CONSTANTLY WHEN ADDING MILK – Pour the milk in slowly while stirring. This keeps the flour from clumping and helps the gravy turn smooth and creamy right from the start.

USE WHOLE MILK – Whole milk gives the gravy a richer, more satisfying texture. You can use 2 percent if needed, but it won’t turn out quite as creamy.

LET IT SIMMER – Gravy needs a few minutes to thicken. Stir it often and give it time to bubble gently—don’t rush it or it might stay runny.

EXPERT TIP – If the gravy gets too thick, add a splash of milk and stir it in over low heat. This brings it back to the right consistency without changing the flavor.