Country Sausage Gravy and Biscuits
Rich, peppery sausage gravy poured over warm split biscuits — pure Southern comfort in every bite.
breakfast • prep: 5 min • cook: 20 min • serves 4
Ingredients
- 1 lb breakfast sausage
- ¼ cup all-purpose flour
- 2½ cups whole milk
- ½ teaspoon garlic powder
- Salt and black pepper to taste (be generous with the pepper)
- 4 large biscuits (refrigerated or homemade)
Instructions
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Bake the biscuits: Cook biscuits according to package directions while you make the gravy.
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Brown the sausage: Crumble sausage into a large skillet over medium-high heat. Cook until browned and no longer pink, about 6-7 minutes. Do not drain the fat.
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Make the gravy: Sprinkle flour over the sausage and stir for 1 minute. Slowly pour in milk, stirring constantly. Add garlic powder and plenty of black pepper.
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Thicken: Bring to a simmer and cook for 4-5 minutes, stirring often, until the gravy is thick enough to coat the back of a spoon. Season with salt.
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Serve: Split biscuits open on plates and ladle gravy generously over the top.
Notes
- Storage: Gravy keeps in the fridge for 3 days. It thickens a lot when cold — thin it out with a splash of milk when reheating.
- Variations: Use turkey sausage or spicy Italian sausage for a different flavor. Add a pinch of cayenne for heat.
- Tips: The gravy will continue to thicken as it sits, so pull it off the heat when it’s just slightly thinner than you want it.