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Biscuits and Gravy

A southern breakfast classic. I grew up eating biscuits and gravy, especially on the days when my Dad was in the kitchen. It’s such a comfort food. Fluffy, buttery biscuits underneath creamy, savory, chunky sausage gravy.
Print Recipe
Total Time:15 mins


  • 1 lb ground breakfast sausage (not patties)
  • 4 tbsp butter divided
  • 3 tbsp flour
  • 2 cups milk (up to)
  • salt & pepper to taste
  • 6-8 buttermilk biscuits
  • 6-8 eggs (one per serving)


  • Add 1 tbsp of butter to a medium skillet and brown the sausage over medium-high heat.
  • When brown bits start to form on the bottom of the pan, remove the sausage and put on a paper-towel lined plate to drain. Leave enough oil in the pan just to coat it.
  • Add the rest of the butter to the skillet, lower heat to medium low, and use a wooden spoon to scrape the brown bits from the bottom of the pan.
  • When the butter is melted, add the flour to the pan and use a flat whisk to stir. Cook the flour about - minutes until it starts to darken in color.
  • Slowly start adding the milk to the skillet, constantly stirring the mixture, until you reach the desired consistency. You may not use all the milk, but just remember that it will thicken as it cooks down a little.
  • Once you’ve reached the desired consistency, season with salt and pepper to taste and simmer for another 2-3 minutes. Add the sausage back to the skillet.
  • In a seperate small pan, use a little bit of butter or olive oil to fry your eggs how you want. (I like them over easy for this recipe, so the yolk runs all over the biscuits.)
  • To prepare: cut a warm biscuit in half and spoon the sausage gravy mixture over both halves. Top with a fried egg and dig in.
Course: Breakfast
Keyword: biscuits, biscuits and gravy, comfort food, cream gravy, easy breakfast, easy breakfast recipe, gravy, sausage, sausage gravy, smothered, southern food