Biscuits & Sausage Gravy

Hey y’all, its Madison from Wetherills Say I Do!  You can check out some of my older posts on My Cooking Spot here and here. I’d love for you to stop by my blog and check it out. I talk about things like marriage & weddings, recipes and DIY projects I love, and lessons learned in general.
What is your favorite meal of the day? Hands down mine is breakfast. I sometimes have a difficult time with breakfast though, because I don’t really eat eggs. When I was younger they made me sick to my stomach, so I’ve never really developed a taste for them. So when I stumble upon an amazing recipe for breakfast, I cherish it! 
This recipe originally comes from Steven’s dad. I posted a recipe for a Strawberry Jam Loaf from Steven’s aunt earlier, what can I say, I love family recipes! Steven’s dad made this recipe for us a few years ago. Before he made this recipe for us I had never really tried biscuits and gravy before. But man, I’m hooked now. One of the biggest benefits to this recipe is that it makes quite a bit, but sausage gravy freezes incredibly well, so you’re able to have it for a long time.
This recipe is hearty and delicious. You can easily interchange different kinds of breakfast sausage depending on what you like. We love mixing spicy and regular sausage. If you’re ambitious you can also make homemade biscuits. We went the “lazy” route and just used pillsbury biscuits.


This recipe takes a little bit of prep work but it is so worth the time. If your gravy turns out too thick, simply add a little milk. If it’s too thin, you can create a flour paste to thicken up the gravy. With sausage gravy you shouldn’t add just plain flour because it won’t really soak into the gravy well. With a flour paste you can thicken up the gravy without creating any strange textures. You can create the paste by adding 2 parts flour to 1 part water. Then slowly add the paste to the gravy mixture and stir to thicken the gravy.

I hope your mouth is watering by now. I promise you won’t regret making this tasty recipe this weekend! What is your favorite breakfast food? Have you ever tried sausage gravy before?


Biscuits & Gravy


  • 2lb Sausage (I used half regular, half spicy)
  • 41/2 c. milk
  • 7 tbsp flour
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper (opt)
  • Can of Pillsbury Biscuits


  1. Brown sausage in large skillet. Remove sausage, crumble, and set aside.
  2. Drain grease, leaving only a small amount in skillet.
  3. In a small bowl mix together cups milk and flour.
  4. Pour crumbled sausage back into skillet. Slowly add milk/flour mixture to skillet, roughly 1/2 cup at a time. Add salt and pepper.
  5. Stir frequently and allow sausage mixture to thicken, adding more milk as mixture thickens. Continue until desire thickness is reached (about 25 minutes). Serve over hot biscuits.

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Madison is a food blogger who is passionate about community and hospitality. She believes food is a way to bring people together around the table and strives to share easy recipes to encourage people to do just that! She lives in sunny Arizona with her husband, son and dog.

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  1. Bill Flick says

    The recipe looks good except I would change one step. We, in the restaurant I used to work in, would remove the sausage, remove most of the grease, add some butter to the pan, melt, add the flour to make a roux, then slowly whisk in the milk til the desired consistency is reached. At this point add back the crumpled sausage and let stand for a bit to marry flavors. Sorry, refrig biscuits does not make it with me. Only home made buttermilk fluffy will do.. To each his own.

    • Thanks for the tip, Bill! I will definitely try that next time. I’m familiar with using a roux, I’m sure it would make the process a little easier to get the desired consistency. Homemade biscuits definitely bring this recipe to another level, but for those who prefer a quicker recipe, Pillsbury or another brand of biscuits are a great option. Thanks again for your comments.

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