Can I use store-bought biscuits instead of homemade?

Absolutely! While homemade biscuits do have a certain magic, the gravy is the real star here. Store-bought biscuits will save you time and still taste fantastic once smothered in that rich sausage gravy.

Is it possible to make the gravy gluten-free?

Yes! Swap out the all-purpose flour for a 1:1 gluten-free baking flour, arrowroot, or tapioca flour. You’ll get the same creamy texture without any gluten—no one will notice the difference.

How do I keep the gravy from getting too thick as it sits?

Gravy naturally thickens as it cools or sits. Just stir in a splash of additional milk or half and half when reheating or before serving to bring it back to your desired consistency.

Can I prepare sausage gravy ahead of time?

Definitely! Sausage gravy can be made up to 2 days in advance. Store it in the fridge, and when you’re ready to enjoy, reheat gently and thin out as needed. Biscuits can also be made ahead and warmed just before serving.

Southern Biscuits and Sausage Gravy Recipe

Southern Biscuits and Sausage Gravy is pure comfort in every bite—and honestly, it’s a must-have for anyone craving a hearty, soul-warming breakfast that’s deceptively easy to whip up. Flaky, buttery biscuits are smothered in rich, savory sausage gravy, bursting with layers of flavor from fresh thyme, a hint of maple, and just a touch of spice. This meal doesn’t just fill you up; it brings the kind of joy that makes even the busiest mornings feel special. If you’ve been looking for a fuss-free way to enjoy homemade Southern comfort any day of the week, this is the recipe to try.

Why You’ll Love This Recipe

It’s Surprisingly Quick: From start to finish, you’ll have a plate of hot biscuits and gravy on the table in about 30 minutes—seriously perfect for mornings when you want something special but don’t have hours to spare.
Ultimate Comfort Food: Flaky, buttery biscuits paired with creamy, peppery sausage gravy—there’s nothing more comforting, especially when you want something that feels like a warm hug.
Customizable Goodness: Love more spice? Go for it. Prefer gluten-free? Simple swap. Want to add extra herbs? Don’t hold back. This recipe flexes with your tastes and pantry.
Crowd Pleaser: Whether you’re feeding your family, brunch guests, or just yourself (hello, leftovers), this dish is guaranteed to vanish quickly.

Ingredients You’ll Need

Here’s what you’ll want to gather, along with some helpful notes to guarantee delicious results:

Buttermilk Biscuits: Use homemade if you have a few extra minutes for true Southern flair, but don’t hesitate to grab your favorite store-bought brand if you’re in a rush.
Unsalted Butter: Essential for getting that sausage golden and starting the flavor base.
Pork Sausage: Go for ground pork sausage—choose a spicier one for a kick, or a mild one if you want the herbs to shine. Quality sausage really makes a difference!
Shallot: Adds a mild, sweet onion flavor—sub for sweet yellow onion if needed.
Garlic: For depth and savory undertones; use fresh for the best results.
Fresh Thyme: Offers a fresh, woodsy note that cuts through the richness; dried thyme works in a pinch.
All-Purpose Flour: Thickens the gravy—gluten-free flour, arrowroot, or tapioca flour also work well for GF needs.
Half and Half or Whole Milk: These create an ultra-creamy gravy; half and half will make it extra luscious.
Pure Maple Syrup: Just a hint brings subtle sweetness and complexity.
Worcestershire Sauce: For umami richness and a little tang.
Creole Cajun Seasoning: Adds gentle heat and backbone—adjust to your preference, homemade or store-bought both are great.
Ground Nutmeg: You only need a tiny pinch, but it deepens the flavor beautifully.
Red Pepper Flakes (optional): Sprinkle in for extra zip.
Freshly Ground Black Pepper: Season to taste for warmth and pop.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to switch things up? These simple ideas will keep breakfast exciting:

Vegetarian Version: Try swapping the sausage for a ground plant-based alternative, or go with sautéed mushrooms and walnuts for richness.
Gluten-Free: Use a one-to-one gluten-free flour blend, arrowroot, or tapioca flour as the thickener.
Spicy Twist: Choose hot sausage, up the Cajun seasoning, or double the red pepper flakes for more heat.
Herb Swap: Add sage, rosemary, or chives for new layers of flavor.
Cheesy Touch: Stir in a handful of sharp cheddar into the gravy just before serving for a melt-in-your-mouth finish.
Lighter Gravy: Use whole or 2% milk instead of half and half for a lighter consistency.

How to Make Southern Biscuits and Sausage Gravy

Step 1: Prep the Biscuits

Begin by baking a batch of your favorite buttermilk biscuits. If you’re short on time, go right ahead and use store-bought—nobody will complain!

Step 2: Brown the Sausage

Melt butter in a large, deep skillet over medium-high heat. Add ground pork sausage, breaking it up with a wooden spoon. Cook until browned and cooked through, about 5–7 minutes. The goal is lots of flavorful, golden brown bits.

Step 3: Add Aromatics

Reduce heat to medium. Add the chopped shallot, garlic, and fresh thyme. Sauté everything together for another 2–3 minutes, letting the kitchen fill with those fragrant aromas.

Step 4: Build the Gravy Base

Sprinkle flour evenly over the sausage mixture. Stir well to coat everything—this step thickens the gravy and gets rid of raw flour taste, so don’t rush (about 1–2 minutes).

Step 5: Make It Creamy

Pour half and half into the skillet in a slow, steady stream, stirring all the while to avoid lumps and to pick up all those caramelized bits from the pan.

Step 6: Season to Perfection

Stir in maple syrup, Worcestershire sauce, Creole Cajun seasoning, nutmeg, red pepper flakes, and black pepper. Combine thoroughly and bring to a simmer.

Step 7: Simmer and Taste

Lower heat to low and let the gravy bubble gently for 2–3 minutes, stirring occasionally. The gravy will thicken beautifully. Taste and adjust seasoning if needed, or add a little more milk if you prefer a looser consistency.

Step 8: Serve

Spoon the piping-hot sausage gravy generously over warm, split biscuits. Serve immediately for the best texture and flavor.

Pro Tips for Making the Recipe

Don’t Skimp on Browning: Letting the sausage get a bit of color adds tremendous flavor to the gravy.
Stir Constantly When Adding Milk: This keeps the gravy silky-smooth and prevents lumps.
Adjust Thickness: If the gravy’s too thick, just add a splash more milk or half and half until it’s perfect for you.
Season Last: Always taste and season your gravy after simmering, since sausage saltiness varies widely.
Leftovers Make Great Breakfast Bowls: Layer any extra gravy over roasted potatoes or scrambled eggs for a quick breakfast remix.

How to Serve

This classic combo truly shines with some simple sides and thoughtful pairings:

Garnish: Top with extra thyme, chopped parsley, or even a little hot sauce if you like heat.
Pairings: Fresh fruit salad or a crisp green salad cut through the richness perfectly.
Brunch Spread: Alongside cheesy scrambled eggs, crispy bacon, or hashbrowns for a brunch everyone will rave about.
Breakfast Sandwich: Slice a biscuit, add gravy, and stack with a fried egg for a hand-held morning treat.

Make Ahead and Storage

Storing Leftovers

Sausage gravy keeps well in an airtight container in the fridge for 2–3 days. Biscuits also store nicely in a sealed bag or container.

Freezing

Gravy can be frozen, but the texture may change, especially if made with half and half. Milk-based gravy usually freezes better. Let cool completely before sealing in a freezer-safe container; thaw overnight in the fridge and reheat gently, adding extra milk to smooth things out.

Reheating

Reheat the gravy on the stovetop or in the microwave, stirring in a splash of milk or half and half to loosen it back up as needed. Warm biscuits briefly in the oven or microwave.

FAQs

Can I use store-bought biscuits instead of homemade?

Absolutely! While homemade biscuits do have a certain magic, the gravy is the real star here. Store-bought biscuits will save you time and still taste fantastic once smothered in that rich sausage gravy.
Is it possible to make the gravy gluten-free?

Yes! Swap out the all-purpose flour for a 1:1 gluten-free baking flour, arrowroot, or tapioca flour. You’ll get the same creamy texture without any gluten—no one will notice the difference.
How do I keep the gravy from getting too thick as it sits?

Gravy naturally thickens as it cools or sits. Just stir in a splash of additional milk or half and half when reheating or before serving to bring it back to your desired consistency.
Can I prepare sausage gravy ahead of time?

Definitely! Sausage gravy can be made up to 2 days in advance. Store it in the fridge, and when you’re ready to enjoy, reheat gently and thin out as needed. Biscuits can also be made ahead and warmed just before serving.

Final Thoughts

There’s something incredibly comforting about a plateful of Southern Biscuits and Sausage Gravy—it’s classic, hearty, and surprisingly simple to make. Whether you’re a seasoned Southern cook or tackling biscuits and gravy for the first time, this recipe makes it completely approachable and foolproof. Get ready to experience one of breakfast’s greatest pleasures—hot, fluffy biscuits drenched in savory sausage gravy. Try it once, and it just might become a weekend tradition. Enjoy every bite!