Easy Southern biscuits and gravy made with sausage, milk, and pepper. A classic homemade Southern breakfast comfort food recipe.

Southern Biscuits and Gravy Recipe (Easy, Classic Sausage Gravy)

Name: Southern Biscuits and Gravy Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pound breakfast sausage; 2 tablespoons butter; ¼ cup All-purpose flour; 2 ½ cups whole milk; 1½ teaspoons black pepper .. divided; ¼ teaspoon dried thyme; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon chicken-flavored Better Than Bouillon (optional); Salt to taste; 6 to 8 buttermilk biscuits; chopped scallions or chives for garnish (optional)

If there’s one dish that doesn’t need explaining, it’s Southern biscuits and gravy .. yet here we are, because the internet has somehow complicated it. This is an uncomplicated, must-have, easy Southern biscuits and gravy recipe, the kind you make when you want real food, not a brunch personality crisis.

This recipe is pure Southern breakfast comfort food. Creamy, peppery, unapologetically hearty.

And yes, you can absolutely use store-bought biscuits .. but let me say this once, plainly: homemade biscuits are easier than people think, and they take this from good to don’t-talk-to-me-until-I’ve-eaten good. If you’ve got ten minutes and a bowl, my homemade buttermilk biscuit recipe is worth making and was designed specifically for soaking up gravy like a champ.

Before we cook, let’s ground ourselves.

What Is Southern Biscuits and Gravy?

Old-fashioned biscuits and gravy is a classic sausage gravy made from pork breakfast sausage, flour, milk, and black pepper, served over warm biscuits. Whether you go homemade or store-bought on the biscuits, the gravy is the heart .. and this is a true classic sausage gravy recipe.

split homemade buttermilk biscuits and gravy

Why You’ll Love This Dish

It’s easy Southern biscuits and gravy made with everyday ingredients
Deeply satisfying, hearty, and nostalgic
No one will judge you for eating 4 biscuits if they are smothered in gravy
Budget-friendly and feeds a crowd without stress
Perfect for breakfast, brunch, or breakfast-for-dinner
Leftover gravy turns into multiple future meals

BIG DEAL SUCCESS TIP #1

Cook the flour long enough.
If the flour doesn’t cook, the gravy tastes chalky. Give it two full minutes. No rushing.

Choosing the Right Ingredients (And Why They Matter)

Breakfast sausage (1 pound)
This is the backbone of any classic sausage gravy recipe. Pork breakfast sausage provides the fat, seasoning, and depth that defines true old-fashioned biscuits and gravy. Do not drain the grease — that’s flavor, not a mistake.
All-purpose flour (one fourth cup)
Slightly less flour keeps the gravy creamy instead of gluey. This amount thickens the gravy while still letting it pour nicely over biscuits.
Whole milk (two and one half cups)
Creates that rich, silky texture expected from real Southern breakfast comfort food. Reduced-fat milk just won’t give you the same results .. this is not the place to cut corners.
Black pepper (one and one half teaspoons, plus more to taste)
Biscuits and gravy should have some bite. Pepper isn’t optional; it’s tradition.
Dried thyme (one fourth teaspoon)
A subtle background note that adds warmth without announcing itself.
Garlic powder (one half teaspoon)
Rounds out the savory flavor and deepens the sausage profile.
Onion powder (one half teaspoon)
Adds sweetness and balance without changing the texture.
Chicken-flavored Better Than Bouillon (one half teaspoon, optional)
Not exactly traditional, not required .. but if you want to go a little off-book, this adds an extra layer of savory depth. I won’t tell.
Salt (to taste)
Season after tasting. Sausage brands vary wildly.
Buttermilk biscuits (6 to 8)

Step-by-Step Instructions (Stovetop Method)

Heat a large skillet over medium heat and add 1 pound breakfast sausage. Cook, breaking it into crumbles, until fully browned, about 8 to 10 minutes. Do not drain the grease.

Add two tablespoon butter to the pan and when melted, sprinkle one fourth cup all-purpose flour evenly over the sausage and stir continuously for 2 minutes to cook off the raw flour taste.

Slowly pour in two and one half cups whole milk, stirring constantly to keep the gravy smooth.

adding milk to the skillet to make sausage gravy

Add one teaspoons black pepper, one fourth teaspoon dried thyme, one half teaspoon garlic powder, and one half teaspoon onion powder.

Reduce heat to medium-low and simmer for 5 to 7 minutes, stirring often, until thick and creamy.
If using, stir in one half teaspoon chicken-flavored Better Than Bouillon during the last minute of cooking. Not exactly traditional, not required .. but if you want to go a little off-book, this adds an extra layer of savory depth. I won’t tell.
Taste and adjust salt as needed. Add remaining one half teaspoon black pepper.
Serve hot over split buttermilk biscuits .. preferably homemade biscuits since they’re sturdier, flakier, and made for this exact job. If you’ve never tried making your own, my homemade biscuit recipe walks you through it step-by-step without fuss or fancy techniques. Garnish with some chopped scallions or chives if you are feeling fancy.

biscuits topped with homemade sausage gravy

Heather’s Notes

Gravy thickens as it cools .. don’t panic early.
If it scorches, start over. Burnt gravy cannot be saved. I’ve tried.

BIG DEAL SUCCESS TIP #2

Season in layers.
Pepper early for depth, pepper late for punch. That’s how old-school Southern cooks do it.

Tips & Tricks

Use a wide skillet for even thickening
Stir constantly while adding milk
Low heat keeps gravy smooth
Split biscuits by hand, not knife
Taste before salting .. sausage is unpredictable

Storage, Reheating & Freezing

Refrigerator:
Store leftover sausage gravy in an airtight container for up to 4 days.

Reheating:
Reheat gently on the stovetop with a splash of milk, stirring frequently.

Freezing:
Gravy freezes well for up to 2 months. Thaw overnight and reheat slowly. Biscuits freeze separately and reheat best in the oven.

2 Smart Ways to Repurpose Leftover Biscuits and Gravy

Leftover gravy is not a problem .. it’s an opportunity. Southern cooks have always stretched food, and these two options do it without turning your leftovers into sad leftovers.

1. Southern Biscuits and Gravy Breakfast Bake

This turns leftover homemade biscuits and gravy into a full-on breakfast situation that feeds a crowd or handles weekday mornings like a champ.

Ingredients

3 to 4 cups leftover sausage gravy
4 to 5 leftover buttermilk biscuits
6 large eggs
One half cup whole milk
One cup shredded cheddar cheese (optional)
Black pepper to taste

Instructions

Preheat oven to 375 degrees Fahrenheit. Grease a 9×9-inch baking dish.
Cut leftover biscuits into bite-sized pieces and spread evenly in the baking dish.
Warm the leftover sausage gravy slightly on the stovetop so it pours easily, then spoon it evenly over the biscuits.
In a bowl, whisk together 6 eggs, one half cup whole milk, and a pinch of black pepper.
Pour the egg mixture evenly over the biscuits and gravy.
Sprinkle with shredded cheddar cheese, if using.
Bake uncovered for 30 to 35 minutes, or until the center is set and the top is lightly golden.
Let rest for 5 minutes before serving so it slices cleanly.

Heather’s Tip:
If the gravy is very thick, stir in a splash of milk before pouring so everything bakes evenly.

2. Gravy-Stuffed Biscuit Sandwiches

These are dangerously good. Think handheld, slightly indulgent, and perfect for reheating.

Ingredients

4 to 6 leftover buttermilk biscuits
1½ to 2 cups cold sausage gravy
Melted butter for brushing tops

Instructions

Preheat oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
Split biscuits in half horizontally.
Spoon 2 to 3 Tablespoons cold sausage gravy onto the bottom half of each biscuit. Cold gravy is easier to work with and stays put.
Place the top half of the biscuit over the gravy and gently press to seal.
Arrange biscuits seam-side down on the baking sheet.
Brush tops lightly with melted butter.
Bake for 15 to 18 minutes, or until heated through and golden on top.
Let cool slightly before serving .. the gravy inside will be hot.

Heather’s Tip:
These freeze beautifully. Wrap individually, freeze, and reheat at 350 degrees Fahrenheit for about 20 minutes.

Both of these repurposed recipes keep the spirit of old-fashioned biscuits and gravy intact — no waste, no weird flavors, just practical Southern cooking doing what it’s always done best.

That’s how Southern kitchens stretch food without sacrificing flavor.

FAQ – Real Answers, No Guessing

Why is my sausage gravy too thick?
Gravy thickens as it cools. Add warm milk one Tablespoon at a time while reheating until the desired consistency returns.

Why does my gravy taste bland?
You likely under-seasoned or skipped pepper layering. Biscuits and gravy rely on sausage seasoning and black pepper for depth.

Can I make this ahead of time?
Yes. The gravy can be made up to 2 days ahead and reheated gently. Biscuits should be baked fresh for best texture.

Can I use turkey sausage?
Yes, but add butter or a splash of cream to compensate for reduced fat.

Is this considered old-fashioned biscuits and gravy?
Yes. This recipe follows traditional Southern preparation without modern substitutions or unnecessary additions… except maybe adding the Better Than Bouillon … but that’s just extra flavor and no one is going to complain about that 😉

Final Thoughts

This isn’t reinvented. It isn’t modernized. It’s old-fashioned biscuits and gravy, cooked the right way .. rich, comforting, and completely unapologetic. If you’re craving real Southern breakfast comfort food, this recipe shows up and does the job.

xoxo,
Heather💋