This homemade Biscuits and Gravy recipe features tender 2-ingredient biscuits topped with an easy-to-make sausage and mushroom gravy that’s perfectly creamy and savory. Serve this classic breakfast recipe any time of day!

Two cream biscuits on a white plate topped with sausage and mushroom gravy.


 

Classic Biscuits and Gravy Recipe

My family goes crazy (totally not exaggerating) for my homemade Biscuits and Gravy. This fantastic breakfast (or breakfast-for-dinner!) starts with the easiest 2-ingredient homemade cream biscuits that bake up soft and tender. Add to that an easy-to-make gravy that’s rich and creamy and perfectly savory, with bites of flavorful pork sausage and fresh mushrooms. A little fresh thyme makes this dish extra special.

Why You’ll Love These Biscuits with Sausage Gravy

Here’s why you’ll love this recipe – I hope it becomes a favorite meal for your family, too!

  • Perfect comfort meal. Freshly baked biscuits are such a treat, as is a really good homemade gravy. Together they are pure comfort and happiness.
  • Versatile. While this meal is typically served for breakfast, I make it for dinner just as much. A steaming plate of tender biscuits and creamy gravy on a cold winter’s night is perfection.
  • Easy. If you’ve been intimidated by making homemade biscuits and/or homemade sausage gravy, I beg you to give this recipe a try. Our daughter is the official gravy maker around here – she just follows my recipe = no problems!
  • Better than any diner. My family still tempts fate when they see biscuits & gravy on restaurant menus. They like this meal so much that they can’t resist ordering it – I obviously don’t make it enough at home for their liking! But more often than naught, they say, “Just not as good as yours, Mom”.
The ingredients for biscuits and gravy are shown portioned out: biscuits, flour, sausage, mushrooms, onion, garlic, thyme, milk, sour cream, salt and pepper, hot sauce, soy sauce, Worcestershire sauce.

What You’ll Need

I’ve outlined the ingredients needed to make the sausage gravy below. You’ll need only self-rising flour and cream for the biscuits – see my easy cream biscuits recipe for details. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

  • Sausage – I use bulk (not links) regular/mild pork sausage, but you can use hot pork sausage if you like some heat.
  • Onion – I always use yellow onion, but you can use whatever you like.
  • Mushrooms – Cremini, white, or portobello all work.
  • Garlic – Don’t skip the garlic, as it adds just the right flavor.
  • Butter – I use salted butter in this recipe. If using unsalted, you might want to add in a couple pinches of salt.
  • Flour – All-purpose flour helps thicken the gravy.
  • Soy sauce – For a little umami flavor and coloring.
  • Hot sauce – I like to use Frank’s RedHot Sauce but you can use your own favorite brand.
  • Worcestershire sauce – This adds another layer of savory flavor.
  • Milk – I think whole milk creates the perfect amount of creamy texture and rich flavor.
  • Sour cream – This adds a little tang to the gravy.
  • Thyme – I always prefer to use fresh thyme. Otherwise substitute for 1/2 teaspoon dried thyme.
  • Blake pepper – I’m a huge fan of black pepper in homemade gravy!
A fork rests on a plate of two cream biscuits topped with sausage gravy.

How to Make Biscuits and Gravy

Get a batch of cream biscuits in the oven, then get started on the gravy. Follow along with my photos below to see how easy it is to make biscuits with sausage gravy! The detailed instructions are in the recipe card lower down.

A stack of three cream biscuits.
Mushrooms, sausage, onions, and garlic are stirred with a wooden spoon as they cook in a cast iron skillet.
Flour is whisked into a skillet of mushrooms, sausage, and aromatics to make a gravy.
  • Bake the biscuits. First, get the cream biscuits in the oven.
  • Cook the sausage and veggies. Partially brown the sausage. Then add the onions, mushrooms, and garlic, and cook until the sausage is fully browned and the veggies are softened.
  • Add butter and flour. Slide everything to one side of the skillet. Melt the butter on the other side of the skillet, then whisk in the flour. This will add creamy thickness to the gravy.
Hot sauce is whisked into the skillet of cooked vegetables and sausage.
Milk is now poured into the skillet to be incorporated with a whisk.
  • Add flavorings. Stir in the soy sauce, hot sauce, and Worcestershire sauce.
  • Whisk in milk. Add the milk, whisking it in until smooth.
A creamy skillet of sausage gravy is stirred with a wooden spoon.
  • Finish. Cook until the gravy has thickened, about 15 minutes, stirring regularly and scraping the bottom of the skillet. Then stir in the sour cream and thyme, and season with plenty of freshly ground black pepper.
Two cream biscuits on a white plate topped with sausage and mushroom gravy.
  • Serve. Spoon the gravy over warm cream biscuits and enjoy hot!

Tips for Success + Variations

Here are a few tips to help this biscuits & gravy recipe turn out fabulous every single time.

  • Make the biscuits fresh. For the best biscuits and gravy experience, the biscuits should be in the oven as you’re cooking the gravy.
  • Use half & half. For an even richer gravy, substitute the milk for half & half.
  • Stir and scrape. While the gravy is thickening in Step 4, be sure to regularly stir and scrape the bottom of the skillet. This will prevent the milk from burning and sticking to the bottom of the skillet.
  • Try a different type of sausage. Mild/regular pork sausage is my family’s top choice for this recipe. But feel free to swap in any kind of sausage that you personally prefer, including a hot variety of sausage or chicken sausage. Just know that this recipe is written with mild/regular pork sausage in mind, so you might need to adjust other flavorings if you use a different sausage.
  • Like heat? Add a dash of cayenne pepper or dried red pepper flakes to the gravy along with the hot sauce if you like a spicier version of biscuits and gravy. And if you don’t like any heat at all, omit the hot sauce in this recipe. It really doesn’t make the gravy hot, simply adds some nice flavor.
  • Go vegetarian. Choose a vegetarian sausage and use it in place of the sausage to make a vegetarian version of biscuits and gravy.
A tall biscuit is shown in a side view, topped with creamy sausage gravy.

What to Serve with Sausage Gravy and Biscuits

Serve sausage and gravy with fluffy scrambled eggs at brunch, or add a fresh salad and turn this into dinner! Here are a few of my favorite serving suggestions for sausage gravy and biscuits:

Two cream biscuits on a white plate topped with sausage and mushroom gravy.

Proper Storage

Here’s how to store any leftover biscuits with sausage gravy:

  • Fridge – Store the biscuits separately from the sausage gravy. Place the biscuits in an airtight container on a cool countertop for up to 1 day, or in the fridge for up to 3 days. Store the sausage gravy in an airtight container in the fridge for up to 3 days.
  • Freezer – Place leftover biscuits in a freezer-safe container or bag and store them in the freezer for up to 3 months. Thaw the biscuits in the fridge before reheating. Store the gravy in a freezer-safe container or bag for up to 3 months. The gravy’s texture may change slightly when it’s defrosted because it contains dairy.
  • To Reheat – Heat the biscuits on a baking sheet in a low oven until warm for the best texture. Otherwise just reheat briefly in the microwave. To reheat the gravy, place it in a saucepan on the stove over low heat and heat, stirring often, until heated through. If the gravy needs to be thinned a bit, stir in some additional milk.

More Savory Breakfast Ideas

Two cream biscuits on a white plate topped with sausage and mushroom gravy.

Biscuits & Gravy

Yield: 4 servings
prep time: 20 minutes
cook time: 40 minutes
total time: 1 hour
This homemade Biscuits and Gravy recipe features tender 2-ingredient biscuits topped with an easy-to-make sausage and mushroom gravy that's perfectly creamy and savory. Serve this classic breakfast recipe any time of day!
4.5 Stars (15 Reviews)
Print

Ingredients

  • 1 pound mild or hot pork sausage
  • ½ cup small diced yellow onion
  • 8 ounces sliced fresh mushrooms
  • 1 large garlic clove minced
  • 3 tablespoons salted butter
  • ¼ cup all-purpose flour
  • 2 tablespoons soy sauce
  • 1 teaspoon Frank’s RedHot Sauce
  • ½ teaspoon Worcestershire sauce
  • 2 cups whole milk
  • ¼ cup sour cream
  • 1 teaspoon chopped fresh thyme
  • freshly ground black pepper

Instructions

  • First make the cream biscuits. Once they are in the oven, start the gravy.
  • In a large cast iron skillet or a skillet with tall sides, brown sausage over medium to medium-high heat, breaking up the sausage until it's in small bite-size pieces. When sausage is about half-way browned, stir in the onions, mushrooms, and garlic. Cook until the onions are transparent and the mushrooms are nicely softened, about 6 to 10 minutes more.
  • Now slide everything in the skillet to one side. Add butter to other side of skillet. When the butter is melted, sprinkle the flour over the butter, whisking all the while (a flat whisk works awesome here). Draw in as much butter and sausage fat as you can, into the flour. Cook for 4 to 5 minutes, until the mixture is bubbling and slightly browned.
  • Stir in soy sauce, Frank's RedHot Sauce, and Worcestershire sauce. Cook for 1 minute. Then slowly add the milk while you constantly whisk and scrape the bottom of the pan. Once this mixture is smoothed out, bring the sausage and mushroom mixture into the milk mixture. Stir to incorporate. Cook until thickened, about 15 minutes, stirring and scraping the bottom of the skillet regularly.
  • Stir in sour cream and thyme, and season with plenty of freshly ground black pepper.
  • Serve over warm cream biscuits.

Notes

Nutrition Information:

Serving: 1 Calories: 976kcal Carbohydrates: 46g Protein: 33g Fat: 74g Saturated Fat: 37g Polyunsaturated Fat: 32g Trans Fat: 2g Cholesterol: 224mg Sodium: 1962mg Fiber: 3g Sugar: 13g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
© Brenda | A Farmgirl’s Dabbles
Cuisine: American
Course: Breakfast