Easy Sausage Gravy and Biscuits Recipe - Allrecipes.com
Easy Sausage Gravy and Biscuits Recipe
  • READY IN 15 mins

Easy Sausage Gravy and Biscuits

Recipe by  

"Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. Bake biscuits according to package directions.
  2. Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
  3. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2010

This is a great basic Sausage and Gravy! My husband grew up eating this stuff and introduced it to me about 10 years ago. It is a family staple now. A note on the gravy: DO NOT DRAIN THE SAUSAGE. You need the grease inorder to bring the gravy together, adding butter will drastically change the flavor. We use red pepper flakes and toss it in as the sausage is cooking. You can also use the "hot" flavored sausage to get an extra layer of flavor. Make sure that you completly stir in the flour and alow it to cook with the sausage and grease for a minute or two before addin the milk, this will take out any "pastey taste". Add the milk slowly, I have used skim, 1%, all the way to cream, usually whatever I have on hand. I have found that the less fat your milk has, the less milk you will need to create the gravy! Great on biscuts, toast, cornbread, mashed potatoes, and more...yummmm :)

Most Helpful Critical Review
Dec 06, 2010

Cheater's recipe! LOL...the instructions for the gravy were good, and I suppose if you are pressed for time, refrigerated canned biscuits are okay....but homemade are so much better, especially since there are recipes for the biscuits that can be mixed the night before and cooked in the morning.

Dec 01, 2010

I didn't have Jimmy Dean crumbles but I did have a roll of the ground sausage I used. I couponed a couple days ago and had a few canisters of whomp biscuits so this was perfect for that. I did add a little red pepper flake. Whole skillet? Gone. Great winter snowy morning breakfast. NOTE: For most white gravy mixes, I use equal amounts butter and flour and make a roux in the skillet before I wisk in the milk. It makes for a better gravy.

Nov 29, 2010

This is exactly how I have been making it and my husband and I love it. Caution... eating biscuits and gravy at resturants will not taste as good anymore. :)

Nov 24, 2010

We had this last night for dinner; real comfort food for a cold night. The only thing I do different is remove the sausage when done and set aside, add 1/4 cup butter to the pan, make the gravy, add back the sausage and often add a fried egg on top, or fry some crushed hashbrowns until crispy to top off the dish.

Dec 02, 2010

We make our own bisquits and use half and half cream instead of the milk. There is no other sausage that we use but Jimmy Dean's! The recipe listed is a decent quick peparation. We double our recipe since we always seem to gobble more!

Nov 30, 2010

This was my first time making biscuits and gravy. My family loved these. I may add a bit more flower next time to make the gravy thicker. Great flavor and easy to make!

Dec 30, 2010

Wow. This was my first time ever making biscuits and gravy and it came out awesome, which doesn't happen too often when I try a new recipe. I'm 4 months pregnant and have been really craving this so I found some nitrate free Jimmy Dean ground sausage (in the roll) and used Grands frozen buttermilk biscuits. The only downside was that because I used a whole roll of sausage I had to double the recipe and it made tons - guess I'll be freezing some as my husband won't eat it. Also, it of course took me longer - about 45 mins to make. I used others suggestions and did not drain the sausage but I did add a pat of butter before the flour. Also, I added the flour slowly and cooked for a bit before the milk, then did the same with that. Great consistency, no lumps! This is just as good if not better than the local diner's and no nitrates!


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  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 30.8 g
  • 10%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 767 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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