Southern Sausage Gravy and Biscuits is a classic breakfast staple in houses below the Mason Dixon line. The biscuits are crisp and buttery and the sausage gravy is thick, salty, and oh so white.
I didn’t grow up eating Biscuits and Southern Sausage Gravy. We always had pancakes in our house on the weekends. I think eating all that sweetness on the weekends sort of ruined me for life. I just don’t enjoy pancakes, waffles and French toast like the rest of the world does. Instead I always lean towards savory breakfast cravings and this Southern Sausage Gravy hits that mark tenfold.
We enjoy chowing down on this special breakfast treat a few times a year and almost always in the colder months. It just lends itself to being perfect cold weather fare. The velvety gravy goes over your soul like a warm wool blanket on a cold winter day. I think that’s part of the reason it’s so popular, it’s just so dang good.
For biscuits you can use any favorite recipe. Or canned biscuits if that’s easier. I love making Alton Brown’s Buttermilk Biscuits from his website AltonBrown.com. I know the recipe by heart now and I have made a few tweaks. I use all butter instead of a butter/crisco mixture. I also brush melted butter on the tops of the biscuits before they go in the oven and again right after they come out of the oven. This helps the biscuits have an amazing buttery flavor and also a crisp outer crust while still maintaining a pillowy fluffy interior. Perfect to spoon warm sausage gravy on top of.
Last year my husband had the awesome privilege of going elk hunting with one of his best friends and from the elk he killed we had some breakfast sausage made. Game sausage works great in this recipe as does any sort of breakfast pork sausage you can find at the grocery store.
- 1 lb breakfast sausage
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 2 C 2% milk (you can use whole milk as well)
- 1 tsp kosher salt ( I use Morton's)
- In a large cast iron skillet over medium heat brown the sausage until cooked through and no longer pink.
- Once cooked, drain onto a paper towel lined large dinner plate or bowl.
- Return pan to the heat.
- Add the butter into the empty skillet. Once melted add in the flour and stir until the flour is "melted" into the butter and no lumps remain. About 1-2 minutes.
- Add in the milk and stir until well combined. Continue to stir occasionally until the milk becomes thicker. About five minutes.
- Stir in the salt.
- Add back in the sausage and stir to combine. Cook until the sausage is warm then pull off the heat and serve over warm biscuits.