a simple, soul-warming dish of creamy sausage gravy baked under golden biscuits. Ready in ~45 minutes; perfect for breakfast or comfort dinner.
Why you’ll fall in love with this recipe
This dish hits home the moment the gravy simmers — warm, peppery sausage fat, cream turning velvet smooth, and biscuits that soak up every bit of comfort. It’s unapologetically hearty, totally accessible, and exactly the kind of food that feels like a hug on a plate.
Yield & times
- Yield: about 6 generous servings (8 biscuits top; serves 6 comfortably).
- Active prep time: ~10 minutes.
- Stovetop cook time (sausage + gravy): ~10 minutes.
- Bake time: 15–20 minutes.
- Total time: ~40–45 minutes (including a 5-minute rest).
Tools you’ll need
- Large skillet (10–12 inch) with spatula
- Measuring cups and spoons
- Whisk or wooden spoon (for stirring gravy)
- 9-inch pie dish or square baking dish (greased)
- Baking sheet or trivet (optional)
- Knife and cutting board (if using fresh biscuits or cutting for bubble-up style)
Ingredients (accurate quantities)
- 1 lb (454 g) breakfast/pork sausage (raw)
- 2 cups (480 ml) whole milk (or 2% for a lighter result)
- 1/4 cup (≈30 g) all-purpose flour
- 8 biscuits (canned pre-made biscuits or 8 homemade biscuits)
- 1 teaspoon salt (adjust to taste)
- Freshly ground black pepper (liberally — about 1–2 teaspoons or to taste)
- Optional: 1 tablespoon butter (only if your sausage is very lean)
Step-by-step instructions
1. Preheat & prep
Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish or square baking dish (butter or nonstick spray both work).
2. Brown the sausage
Place the sausage in a large skillet over medium-high heat. Break it into small crumbles with a spatula. Cook until browned and no pink remains (about 6–8 minutes). Do not drain the fat — that fat becomes flavor and the base for your gravy. If your sausage seems very lean, add 1 tablespoon butter when the meat is nearly done.
(Emotional aside: this is the moment the kitchen starts to smell like anticipation — breathe in, it’s worth it.)
3. Make the roux with the sausage
Reduce heat to medium. Sprinkle the 1/4 cup flour evenly over the cooked sausage and stir so the flour coats the meat. Cook and stir for 1–2 minutes — you want the raw flour taste gone and a little toasty nuttiness.
4. Add milk and season
Slowly pour in the 2 cups milk while stirring constantly (a whisk helps). Add the 1 teaspoon salt and a big grind of black pepper (start with 1 tsp; taste later). Keep stirring until the mixture comes to a simmer and begins to thicken — about 3–5 minutes. The gravy should coat the back of a spoon.
5. Assemble the pie
Pour the thickened sausage gravy into your prepared baking dish and spread evenly.
6. Top with biscuits — two options
- Traditional pie: Gently flatten each biscuit slightly and arrange them whole in a single layer across the top of the gravy.
- Bubble-up style: Cut each biscuit into quarters and scatter the pieces evenly — you’ll get pockets of biscuit peeking through and extra crusty edges.
7. Bake
Place the dish in the preheated oven and bake 15–20 minutes, or until biscuits are golden and fully cooked through (internal temp of biscuit ~190°F if you want to be precise).
8. Rest & serve
Remove from oven and let rest 5 minutes so the gravy settles. Spoon into bowls or serve straight from the dish. Add extra black pepper or chopped chives if desired.
Tips to guarantee success
- Keep the fat. Don’t drain the sausage unless it’s absolutely swimming; the fat is flavor and binds the gravy. If your sausage is extremely fatty and you want less grease, carefully spoon off 1–2 tablespoons but leave most.
- Toast the flour. Cook the flour 1–2 minutes with the sausage — it removes raw flour taste and stabilizes thickening.
- Consistency check: If gravy is too thin, simmer a couple more minutes. If too thick, whisk in a splash of milk (1–2 tbsp at a time).
- Even biscuits: For even baking, use biscuits of similar size and space them slightly apart. If using homemade biscuits with higher moisture, reduce milk by a tablespoon to account for extra liquid.
- Pepper is key. Sausage gravy loves black pepper. Add it boldly — it balances the richness.
Variations & additions
- Spicy kick: Use hot breakfast sausage or add 1/2 teaspoon red pepper flakes.
- Sausage mix: Combine pork and maple breakfast sausage (half/half) for a sweet-savory twist.
- Cheesy top: Sprinkle 1 cup shredded cheddar over the gravy before placing biscuits for an oozy crown.
- Herby lift: Stir 1–2 tablespoons chopped fresh parsley or chives into the gravy before baking.
- Vegetable boost: Fold in sautéed mushrooms, diced bell pepper, or wilted spinach into the gravy to add texture and color.
- Drop-biscuits: Make small drop biscuits from biscuit dough for a more rustic surface.
Storage & reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: You can freeze the baked pie (wrapped well) for up to 2 months; thaw overnight in the fridge before reheating. Texture may change slightly.
- Reheating (best way): Reheat single portions in a preheated oven at 350°F (175°C) for 10–12 minutes until warmed through. For a quicker option, microwave on medium power in 30-second bursts, stirring/rotating, until heated; oven is preferred to retain biscuit texture. If gravy thickened too much in storage, stir in 1–2 tablespoons milk while reheating.
Approximate nutrition per serving (estimate)
(Calculated using typical ingredient values — will vary by brand and biscuit choice. This recipe assumed 6 servings.)
- Calories: ~433 kcal per serving
- Fat: ~30.6 g
- Protein: ~15.7 g
- Carbohydrates: ~22.3 g
(These are ballpark numbers — swap low-fat milk or lean sausage to reduce calories and fat.)
Frequently Asked Questions (FAQ)
Q: Can I use skim or plant milk?
A: Yes. Skim milk will make the gravy lighter but less rich. Unsweetened plant milks with neutral flavor (like unsweetened soy or oat) can work, but avoid sweetened varieties. You may need to adjust seasoning.
Q: Can I make the gravy ahead?
A: Yes — make the gravy, cool, refrigerate up to 24 hours, then assemble and bake when ready. Rewarm gravy slightly before assembling if it has thickened.
Q: What if my gravy is lumpy?
A: Whisk vigorously while adding milk and simmer gently; if lumps form, press mixture through a fine sieve, or use an immersion blender for a quick smooth finish.
Q: Do I have to use canned biscuits?
A: No. Homemade biscuits work beautifully. Just keep in mind homemade dough often needs slightly different bake times and may absorb more gravy.
Q: Is this suitable for brunch or dinner?
A: Absolutely both. It’s classic “breakfast for dinner” comfort food — hearty enough for dinner, warm and welcoming for brunch.
Q: How do I adjust salt?
A: Taste the gravy before assembling — sausage brands vary in saltiness. Add salt gradually, especially if sausages are already well seasoned.
Final note
Make it your own. Add the pepper, bake it until the biscuits sing golden, and stand at the counter with a fork because sometimes the best meals are the messy, fragrant ones you don’t plan — you simply fall into them. Try it tonight; give it that little tweak that becomes your signature.