This is, quite possibly, the ultimate comfort food for breakfast! With a creamy and flavorful sausage gravy poured over Buttermilk Biscuits, this hearty meal will stick with you all morning! If you have time, I recommend making my Homemade Buttermilk Biscuits or Butter Swim Biscuits to go with the gravy. YUM!!!!


Biscuits and Gravy

Biscuits and Gravy are so popular it has a week dedicated to it in September and two days devoted to the recipe, December 14th, and February 21st. It became popular in the south when workers had to fill up on a cheap meal that would keep them fueled for their long workdays. Since then, it has become a breakfast staple all over the country. My household is no exception! We love this good old-fashioned breakfast, and I love that we don’t have to go to a restaurant to enjoy it!

Plate of Biscuits and Gravy
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Biscuits: You can buy a can of buttermilk biscuits at the store. But, I highly recommend my buttermilk biscuits recipe to try! They are so good on their own that you will want to save the recipe to have on hand whenever you need biscuits.

Sausage: I used ground pork and added plenty of seasonings to make it flavorful. They are the same seasonings I used to make my breakfast patties, which I could eat every day!

Spices for Sausage Gravy

Can I Make Biscuits and Gravy Ahead of Time?

Yes! This gravy is easy to store in the refrigerator or the freezer. In both cases, first, let the gravy cool completely. If refrigerating, store the gravy in an airtight container for up to five days, warming it up on the stove when ready to serve. If freezing, it will last up to three months. Let it thaw in the refrigerator overnight before reheating.

Skillet of Sausage Gravy for Biscuits and Gravy

What to Serve with Biscuits and Gravy

With buttermilk biscuits covered with sausage gravy, Biscuits and Gravy is definitely a meal in itself. But, sometimes you need a side to go with it. I recommend hash browns or eggs. To add color to the plate, serve it with strawberries, melons, or a fresh fruit plate.

Buttermilk Biscuits for Biscuits and Gravy

Can I Make the Gravy Without Sausage?

Sure! For fewer calories, but still lots of flavors, you can make the gravy without the sausage. Or, if you don’t have pork sausage on hand and still want some meat in the gravy, try it with ground beef or ground turkey.

Plate of Biscuits and Gravy

How to Store

Store the biscuits and gravy separately if you have any leftovers. The gravy will last in the refrigerator for up to 5 days. Biscuits are best served the same day, but they will last a couple of days at room temperature or closer to a week when stored in the refrigerator.

Cut into Biscuits and Gravy

More Breakfast Recipes

5 from 1 vote

Biscuits and Gravy

Prep Time 5 minutes
Cook Time 10 minutes
Hearty and delicious, Biscuits and Gravy is the perfect comfort food you will crave in the cooler days ahead!


  • 6 buttermilk biscuits, homemade or store-bought, baked according to package instructions


  • ½ teaspoon dried sage
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • teaspoon dried marjoram
  • ½ tablespoon brown sugar
  • teaspoon crushed red pepper flakes
  • 1 pinch ground cloves
  • 1 pounds ground pork


  • 2 tablespoons butter
  • ¼ cup (31 g) all-purpose flour
  • cups (612.5 g) whole milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder



  • In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper, and cloves. Mix well.
  • Place the pork in a large bowl and add the mixed spices to it. Mix well.
  • Saute in a large skillet over medium-high heat until browned or the internal temperature of the pork reaches 160°F.


  • To the same skillet, melt butter, stirring to combine.
  • Sprinkle flour over the sausage mixture and stir to combine. Cook 2-3 minutes, or until golden brown.
  • Add milk, salt, pepper, cayenne pepper, and garlic powder. Cook and stir until thickened and hot.
  • Serve warm over freshly baked buttermilk biscuits.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. thank you so much for sharing this recipe. I have done these Biscuits and Gravy by following your recipe. Its was yummy.

  2. Looking forward to trying your gravy recipe! With the title of ‘Biscuits and Gravy’, I expected to see both recipes. It did take me a few minutes of wandering around this site to find the link to the biscuit recipe, but I must say it looks equally good.

    1. Sorry about that Toby! I added a link right in the bottom of the recipe card, I had thought that was a good spot. 🙂

  3. Wow Amanda! This is a great biscuits and gravy recipe and your new layout is super foxy! Nice sleek design.Thanks for all the great recipes, I’ve been a follower since the beginning but “lurked” on the fringes for a while before I joined!

  4. Amanda, do you know why every day your emails come in a different folder of my email program? I thought I had everything set up to display in my “I AM BAKER” folder, but that doesn’t occur. I continually have to keep adjusting your parameters so that it will display where it’s supposed to show. A little frustrating on my end. I don’t want to miss your delicacies!

    1. I do not know why Will! 🙁 I did set up a new email provider 3 weeks ago and that means it will appear differently, but that should be a 1-time thing, not something different every day. I’m so sorry there are any complications!! Wish I had a better understanding of the complexities of email.

  5. Where have you been all my life?? I am 71 rears old & finally making decent biscuits & gravy due to your web site. My adult children are loving my better cooking.

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