For the ultimate hearty and comforting breakfast recipe, you’ve got to learn how to make southern biscuits and gravy.\u00a0This dish is made-from-scratch comfort food at its finest.<\/p>\n
Where I grew up, hearty, homemade southern breakfasts<\/a> are a way of life. For every sleepover, visitor and special occasion, my mom would prepare a buffet full of fresh biscuits, waffles, frittatas, quiche, fruit and other farmhouse-inspired breakfast recipes<\/a>.<\/p>\n Biscuits and sausage gravy holds a special place in many Southerners’ hearts. Luckily for us all, it’s also a dish comes together quickly and easily. In just one pan, you cook the sausage, make a roux<\/a> and let the gravy thicken. Then you feast.<\/p>\n In a small skillet, cook the sausage over medium heat until no longer pink, three to five minutes, breaking it into crumbles. Drain the sausage.<\/p>\n Add butter to the skillet and heat until melted. Add the flour, salt and pepper; cook and stir until incorporated. Gradually add the milk, stirring constantly. Bring to a boil. Cook and stir until the mixture thickens, about two minutes.<\/p>\n Editor’s Tip:<\/em> To make this recipe without any dairy, simply use nondairy butter<\/a> and nondairy milk. Don’t forget to use dairy-free biscuits, as well!<\/p>\n Once the gravy thickens to your desired consistency, serve immediately over warm biscuits.<\/p>\n Editor’s Tip:<\/em> Use easy-bake canned biscuits in this recipe, or go for the gold and learn how to make biscuits from scratch<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Treat yourself to a classic southern breakfast with our easy recipe for biscuits and sausage gravy.<\/p>\n","protected":false},"author":7061,"featured_media":25716,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306854,306849,304275,304287,304358,305982,304333,304328,305271,305487,304338,303966,305994,303887,306848,304268,307307,305374,307383,307404,304350,324623,304020,305394,304005,303883,304353],"categories-v2":[309608,309605,308295,308300,308988,311717,308319,308991,308984,308481,309216,310796,308992,308495,311726,308478,309603,259483,310342,309381,310410,310435,309001,309177,308594,309408,308549,308476,309005],"coauthors":[185941],"recommended_recipes":[{"post_title":"Meatballs and Gravy","post_link":"\/recipes\/meatballs-and-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/Meatballs-and-Gravy_EXPS_DIYDAP21_4473_DR_12_14_1b.jpg"},{"post_title":"Hamburger Steak and 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Gravy","post_link":"\/recipes\/biscuits-with-turkey-sausage-gravy\/","post_image":"\/wp-content\/uploads\/2024\/08\/Easy-Biscuits-and-Gravy_EXPS_TOHD24_39404_ChristineMa_11.jpg"},{"post_title":"Sausage and Gravy Biscuit Pockets","post_link":"\/recipes\/sausage-and-gravy-biscuit-pockets\/","post_image":"\/wp-content\/uploads\/2022\/05\/Sausage-and-Gravy-Biscuit-Pockets_EXPS_TOHSA22_103334_DR_04_01_2b.jpg"},{"post_title":"Mashed Potatoes and Gravy","post_link":"\/recipes\/mashed-potatoes-and-gravy\/","post_image":"\/wp-content\/uploads\/2024\/10\/Mashed-Potatoes-and-Gravy_EXPS_TOHcom24_277572_MD_P2_10_11_7b.jpg"},{"post_title":"White Sausage Gravy","post_link":"\/recipes\/white-sausage-gravy\/","post_image":"\/wp-content\/uploads\/2017\/09\/White-Sausage-Gravy_exps10975_SD2401789D_08_13__4b_RMS.jpg"},{"post_title":"Quick & Easy Sausage 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Gravy","post_link":"\/recipes\/chicken-and-dumplings-with-gravy\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Easy Peasy Biscuits","post_link":"\/recipes\/easy-peasy-biscuits\/","post_image":"\/wp-content\/uploads\/2018\/08\/Easy-Peasy-Biscuits_EXPS_SBZ21_175565_B09_30_1b.jpg"},{"post_title":"Ham and Swiss Biscuits","post_link":"\/recipes\/ham-and-swiss-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Ham-and-Swiss-Biscuits_exps44220_SD1999444A06_23_2bC_RMS.jpg"},{"post_title":"Herbed Sausage Gravy over Cheese Biscuits","post_link":"\/recipes\/herbed-sausage-gravy-over-cheese-biscuits\/","post_image":"\/wp-content\/uploads\/2017\/09\/Herbed-Sausage-Gravy-Over-Cheese-Biscuits_EXPS_THD17_28881_D08_10_9b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_BMZ17_8030_D10_25_3b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/biscuits-and-sausage-gravy\/","name":"Biscuits and Sausage Gravy","datePublished":"2018-01-01","dateModified":"2024-01-06","prepTime":"PT10M","cookTime":"PT5M","totalTime":"PT15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/EXPS_BMZ17_8030_D10_25_3b.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch"],"description":"Treat yourself to a classic southern breakfast with our easy recipe for biscuits and sausage gravy.","recipeIngredient":["1\/4 pound bulk pork sausage","2 tablespoons butter","2 to 3 tablespoons all-purpose flour","1\/4 teaspoon salt","1\/8 teaspoon pepper","1-1\/4 to 1-1\/3 cups whole milk","Warm biscuits"],"recipeInstructions":[{"@type":"HowToStep","name":"Brown the meat","text":"In a small skillet, cook the sausage over medium heat until no longer pink, three to five minutes, breaking it into crumbles. Drain the sausage."},{"@type":"HowToStep","name":"Make a roux","text":"Add butter to the skillet and heat until melted. Add the flour, salt and pepper; cook and stir until incorporated. Gradually add the milk, stirring constantly. Bring to a boil. Cook and stir until the mixture thickens, about two minutes. Editor's Tip: To make this recipe without any dairy, simply use nondairy butter and nondairy milk. Don't forget to use dairy-free biscuits, as well!"},{"@type":"HowToStep","name":"Serve over warm biscuits","text":"Once the gravy thickens to your desired consistency, serve immediately over warm biscuits. Editor's Tip: Use easy-bake canned biscuits in this recipe, or go for the gold and learn how to make biscuits from scratch. skyword_tracking_tag"}],"recipeYield":"2 servings","author":[{"@type":"Person","name":"Jenna Urben"}],"nutrition":{"@type":"NutritionInformation","calories":" 337 calories","fatContent":"27g fat (14g saturated fat)","cholesterolContent":"72mg cholesterol","sodiumContent":"718mg sodium","carbohydrateContent":"14g carbohydrate (8g sugars","fiberContent":"0 fiber)","proteinContent":"10g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4444447,"reviewCount":90,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","video":{"@type":"VideoObject","name":"Biscuits and Sausage Gravy","description":"Check out this video for how to make Biscuits and Sausage Gravy","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/nfeoGYMF\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/nfeoGYMF-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"David3298"},"reviewBody":"I agree with Matt Bear! Those drippings make outstanding gravy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mary050"},"reviewBody":"Yes, very good recipe. BUT ..... if you want to send it over the top, replace 1\/2 to 3\/4 cup of the milk with heavy \"whipping\" cream! Believe me, you're missing out on something if you don't try it. I also agree with a couple of the others who recommended NOT to drain the drippings from the sausage - you'd lose too much flavor if you do. Just forget about that butter! \nThank you so much Sue for submitting this great recipe! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PageRD"},"reviewBody":" I enjoyed this recipe, although I left the sausage drippings in the pan. I also added more pepper. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MattBear"},"reviewBody":"Nice start..but real sausage gravy uses the dripping from the sausage. Why drain the fat only to add butter back in.?? \ud83d\ude15","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lisa0336"},"reviewBody":" Matt Bear is correct, I\u2019ve never heard of not using sausage drippings. That\u2019s what country sausage and gravy\u2019s all about. I grew up in Bowling Green Kentucky, my grandma would turn over in her grave if I told here I made sausage gravy w\/o the drippings. Using butter would still taste good but it would change the the southern recipe of \u201cBiscuits and gravy\u201d<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Karing"},"reviewBody":" Nothing like my Mom's or Grandma's Old Fashioned Biscuits & Gravy.<\/p> My Grandma was born in TN in the 1800's, so she knew a thing or two about making Biscuits & Gravy.<\/p> When she married during the 1920's, she served guests breakfast in their hotel.<\/p> She always made a 'dark' roux w\/the grease drippings and flour. She never used butter.<\/p> When My Mom taught me how to make it, she always used Pet Milk in the gravy and she also used it w\/Bisquick for the biscuits.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-01-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Johnna308"},"reviewBody":" Everyone has their own way of doing things. But I have to agree, my mom and grandma would roll over in their graves if I drained the grease and made the roux with butter. <\/p> Those drippings are saved to add flavor to everything you cook! Bacon grease goes in my green beans as soon as everyone's back is turned. \ud83d\ude09<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dwight862"},"reviewBody":" Raw flour yuck. Don't drain make a roux. Let your flour mixture brown (cook) before you add the milk. No sausage grease no cooking the Roux. Might as well go store and buy package gravy.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jksteinlage"},"reviewBody":"Best receipe ever!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes576"},"reviewBody":" Very good recipe! The sausage I used wasn\u2019t very fatty, so I kept the grease in and added butter. Great over the homemade buscuits!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cat244"},"reviewBody":" ummm.... this is a recipe for biscuits<\/em> and gravy - where's the recipe for the biscuits???<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"isthisabadjoke"},"reviewBody":" That amount of sausage might make gravy for one person, and why make sausage gravy if you are going to drain the fat (flavor) and substitute with butter. Butter is no better for you and it just doesn\u2019t make sense. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bicktasw"},"reviewBody":" What a great recipe for a quick and delicious breakfast, lunch OR dinner! I doubled the recipe increasing the sausage from 1\/2 (recipe doubled) to about 3\/4 pound. The sausage gravy was silky and smooth and was the perfect topping for the homemade biscuit. I will be making this again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":" Delicious. I used one pound of sauasage. The remaining ingredients were doubled. Some family members don't care for biscuits so ours was served over homemade rolls.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"susaneagan590"},"reviewBody":" This is how I've always made biscuits and gravy. Great recipe and simple. If I happen to have it on hand, I add a splash of Worcestershire sauce. It gives it a good flavor. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCloud"},"reviewBody":"Delicious! I first had sausage gravy while working at a Bob Evans restaurant in WV. This recipe is just as good! (I use a pound of sausage and double the other ingredients.)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pibbs"},"reviewBody":" I'm from the North and I've never heard of draining the fat from the sausage<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DanaWatkins"},"reviewBody":"This was TOTALLY delicious! My husband and kids loved it, and so did I. The recipe as-is only serves 2 and I had a pound of sausage. We like our sausage gravy to be really meaty, so I used the entire pound of meat (4X the recipe) but only doubled the other ingredients so that it ended up having twice the meat. It was amazing and perfectly super meaty. My sausage did not produce much grease, and the grease is tasty, so I did not drain off the grease, and I still used the butter as well. I agree with the other review that when you add in the flour, it needs to be cooked for a minute or two. Served it over Pillsbury Grands biscuits. The whole family told me to save this stick-to-your-ribs, southern comfort food recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gunslinger"},"reviewBody":"Very good. I brown my flour a little before gradually adding my milk.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RaeMarie"},"reviewBody":"I don\u2019t use butter, just the drippings from the sausage. Add the flour and mix with the sausage, salt, pepper and a little red pepper flakes for a bit of a kick. I use 1\/2 n 1\/2.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"EDeyoung"},"reviewBody":"Been making this for years at home, camping and especially tailgating. The only thing I do different is I use Carnation milk which makes it richer","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PamelaCampbell"},"reviewBody":"If you don't want your gravy to taste like flour or raw dough, you need to let it cook for a minute or so before adding the milk. Just move it around for a minute so it doesn't burn. Flour is raw and needs to be cooked. Also, if your sausage has a higher fat content, it won't need butter. Just make sure you add enough flour to no longer have grease puddles in the pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Biscuits and Sausage Gravy","description":"Check out this video for how to make Biscuits and Sausage Gravy","url":"https:\/\/cdn.jwplayer.com\/videos\/nfeoGYMF-Uot7Fvi8.mp4","duration":"1m6s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/1h1tgeq52b6mnmasfg1vc64hjvp21l64.jpg","advertising":"","jw_id":"nfeoGYMF","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/nfeoGYMF-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/nfeoGYMF\/poster.jpg?width=720","jw_publish_date":"2019-07-26T00:00:00"},"rms_legacy_id":"8030","romance_copy_dek":"Treat yourself to a classic southern breakfast with our easy recipe for biscuits and sausage gravy.","enhanced_recipe_title":"Biscuits and Sausage Gravy","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 pound bulk pork sausage","IngredientText":"1\/4 pound bulk pork sausage"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 to 3 tablespoons all-purpose flour","IngredientText":"2 to 3 tablespoons all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/4 to 1-1\/3 cups whole milk","IngredientText":"1-1\/4 to 1-1\/3 cups whole milk"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Warm biscuits","IngredientText":"Warm biscuits"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_BMZ17_8030_D10_25_3b.jpg","RecipeId":8030,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Biscuits and Sausage Gravy Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"34367\" ol-id=\"T073RHT\"]","RecipeAttachmentFileName":"EXPS_BMZ17_8030_D10_25_3b.jpg","ContributorId":null,"Firstname":"Sue","Lastname":"Baker","City":"Jonesboro","StateDescription":"Arkansas","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 15 min.","MinimumServingQuantity":2,"MaximumServingQuantity":2,"Yield":"2 servings.","DigitalTitle":"Biscuits and Sausage Gravy","SubmittedTitle":"Biscuits and Sausage Gravy","RecipeTypeId":1,"AverageRating":4.44,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_BMZ17_8030_D10_25_3b .jpg","PreparationTimeInMinutes":10,"CookTimeInMinutes":5,"TotalTimeInMinutes":15,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Biscuits & Sausage Gravy","OriginalSourceProject":"Biscuits & Sausage Gravy","ContestPlacement":"South Winner","Trailer":"Ingredients for Biscuits and Sausage Gravy<\/h2>\n
\n
Directions<\/h2>\n
Step 1: Brown the meat<\/h3>\n
Step 2: Make a roux<\/h3>\n
Step 3: Serve over warm biscuits<\/h3>\n
Biscuits and Sausage Gravy Tips<\/h2> \r\n\r\n
What can I add to this biscuit and sausage gravy recipe?<\/h3> \r\nTo add more flavor to your sausage gravy, consider stirring in some fresh herbs like chopped thyme or parsley (learn how to grow fresh herbs<\/a>!). \r\n\r\n
How can I thicken gravy without flour?<\/h3> \r\nCornstarch and arrowroot are gluten-free thickening agents<\/a> you can try. They\u2019ll also keep your sauce clear and cloud-free. You\u2019ll need about 1 tablespoon for every cup of liquid in the recipe. To use, mix the agent with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the agent is well incorporated and the sauce starts to thicken. \r\n\r\n
Can I reheat the sausage gravy?<\/h3> \r\nYes. The trick to reheating gravy is to start it at a low temperature, and then whisk vigorously once it comes to a boil to mix the ingredients back together. \r\n\r\n
Can I make this biscuit and sausage gravy recipe without milk?<\/h3> \r\nYou can make this breakfast recipe<\/a> without milk. Try substituting the whole milk with heavy cream, 2% milk or skim milk. Do keep in mind that using a milk alternative may thin out your gravy.
How do you store biscuits and sausage gravy?<\/h3>Like other gravy recipes<\/a>, you can store this biscuit and sausage gravy recipe for about three to four days in an airtight container in the fridge. You can also freeze sausage gravy for up to three months.
\u2014Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i><\/div>","Metadescription":"Here's a classic biscuits and sausage gravy recipe! This hearty dish will take you on a trip to the South every time it's served.","DigitalHeadnotes":"This biscuits and sausage gravy is an old southern recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served. \u2014Sue Baker, Jonesboro, Arkansas","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Biscuits and Gravy","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.","SequenceNo":1}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Brunch Recipes","ID":94262}],"Cuisine":[],"HealthyEating":[{"Name":"Healthy Eating","ID":0},{"Name":"Low Carb Breakfast Recipes","ID":105164},{"Name":"Low Carb Recipes","ID":105168}],"HolidaysAndCelebrations":[],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Milk","ID":102025},{"Name":"Pork Recipes","ID":100597},{"Name":"Quick Pork Recipes","ID":100689}],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Comfort Food Recipes","ID":107207},{"Name":"Winning Healthy Recipes","ID":107219}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Cooking for Two","ID":304333},{"Name":"Easy","ID":304338},{"Name":"Quick","ID":304350},{"Name":"Winning Recipes","ID":304353},{"Name":"Gear","ID":303966},{"Name":"Saucepan","ID":304016},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Ingredients","ID":306848},{"Name":"Breads","ID":306854},{"Name":"Breads, Rolls & Crackers","ID":306849},{"Name":"Meat & Poultry","ID":307307},{"Name":"Pork","ID":307383},{"Name":"Pork Sausages","ID":307404},{"Name":"Meal Types","ID":304268},{"Name":"Breakfast","ID":304275},{"Name":"Brunch","ID":304287},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"3\/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein. ","NoOfRatings":90,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/EXPS_BMZ17_8030_D10_25_3b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/EXPS_BMZ17_8030_D10_25_3b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"Biscuits and Sausage Gravy Tips<\/h2>
What can I add to sausage gravy?<\/h3> To add more flavor to your gravy, consider stirring in some fresh herbs like chopped thyme or parsley (learn how to grow fresh herbs<\/a>!).
How can I thicken gravy without flour?<\/h3> Cornstarch and arrowroot are gluten-free thickening agents<\/a> you can try. They\u2019ll also keep your sauce clear and cloud-free. You\u2019ll need about 1 tablespoon for every cup of liquid in the recipe. To use, mix the agent with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the agent is well incorporated and the sauce starts to thicken.
Can I reheat sausage gravy?<\/h3> Yes, you can reheat sausage gravy. The trick to reheating gravy is to start it at a low temperature, and then whisk vigorously once it comes to a boil to mix the ingredients back together.
Can I make this recipe without milk?<\/h3> You can make this breakfast recipe<\/a> without milk. Try substituting the whole milk with heavy cream or skim milk. Do keep in mind that using a milk alternative may thin out your gravy."}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":44029,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311717,"name":"Condiments","slug":"condiments","term_group":0,"term_taxonomy_id":311652,"taxonomy":"categories-v2","description":"Looking for recipes for condiments? Find great additions to your meals with condiments like jellies, jams, seasonings, gravies, and more condiments.","parent":310796,"count":1128,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/"},{"term_id":311726,"name":"Gravy","slug":"gravy","term_group":0,"term_taxonomy_id":311661,"taxonomy":"categories-v2","description":"Looking for gravy recipes? Find great tasting additions to your meal with gravy recipes including turkey gravy recipes, brown gravy recipes, and more gravy recipes and ideas.","parent":311717,"count":86,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/condiments\/gravy\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Biscuits and Sausage Gravy"}},"analytics":[],"yoast_head":"\n