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How to Make Sausage Gravy with Biscuits

Updated on April 30, 2013
Easy, peppery sausage gravy with biscuits
Easy, peppery sausage gravy with biscuits | Source
Cast your vote for peppery sausage gravy and biscuits

Ever since I lived in Texas, I have loved biscuits and gravy. I get them when I go out for breakfast all the time. However, I have not made them for myself at home regularly ever. I have tried making it a couple of times with kits and gravy starters and finally decided I need to make this on my own gravy from scratch. We bought meat from a local farm this spring and I really wanted to make sausage gravy with the breakfast sausage. I know this is not really a healthy breakfast, but it is one of my favorites and the meat from the local pig is amazingly good and low in fat! I figured the combination of fresh pork and homemade gravy would be fantastic and I was right. I really hope you enjoy my version of sausage gravy for biscuits and gravy. Mine is quite peppery, so if you are not a huge fan of pepper, start with less than I use and go by your own taste! Good luck and enjoy!

sausage links and patties cooking
sausage links and patties cooking | Source
milk added to the rue
milk added to the rue | Source
sausage added back to the thickening gravy
sausage added back to the thickening gravy | Source
ready to eat with some yummy biscuits
ready to eat with some yummy biscuits | Source

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: serves four


  • 1/2 -1 lb sausage, links or patties
  • 3 Tbsp flour
  • 1 Tbsp butter
  • 1 cup milk
  • 2 tsp pepper, freshly ground
  • 1/2 tsp salt, freshly ground
  • dash paprika, I used about two shakes

How to:

  1. The first step, of course, is to cook the sausage over medium heat. This is the longest portion of making biscuits and gravy. Sausage should be browned nicely on all sides and cooked through the middle. You should cook it until only a little pink in the center is left, cut one in half to check the middle. I tend to overcook my sausage, but that is how I like it, just a bit burned on the outside. Once the sausage is cooked through, remove it from the pan, leaving all the drippings in the pan, and place the sausage on a paper towel to drain.
  2. Turn heat on pan to low, and add the tablespoons of flour to make a rue. The amount of flour used should equal the amount of sausage grease in the pan. I actually add a tablespoon of butter to mine because my sausage is from a very lean, farm fresh pig and it does not make as much grease as store bought sausage. I also think the butter adds more flavor to the gravy. Just keep the grease/flour ratio fairly equal in the end. Let the rue cook to a golden, nutty brown on low, this takes about 3-5 minutes.
  3. Now, slowly add the milk to the rue in the pan, keep stirring as you add the milk to blend it in with the rue well. Then continue stirring it and keep cooking it on low for a few minutes. Add the pepper. If you are not a fan of pepper, cut the amount you add down to your liking. Also, if the gravy is too thin, you may add some more flour to help thicken it up. Just add it a little at a time and make sure you get all the flour lumps out, a whisk will help with this or just use a fork. I also add a 1/2 tsp of salt into the gravy and a couple of sprinkles of paprika, this just gives it some more heat.
  4. Add the sausage back into the gravy. I break a couple pieces of sausage up into crumbles and leave some pieces as patties. You can add the sausage in whatever form you like. Putting the sausage back into the gravy will heat it all through again to an even temperature.
  5. For my biscuits, I used Bisquick and just added milk to make the dough. I then rolled it out to about a 1/2" thickness and used a circle cookie cutter to cut the dough into rounds. I baked them at 450° for about 10 minutes, according to package instructions. These are very easy and delicious, you could also use refrigerator biscuits in a can if you had some on hand. I prefer to make them myself for biscuits and gravy, but keep it simple.

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