SAUSAGE GRAVY AND BISCUITS

WineCheeseScallops
3 days ago
5 min read

There’s nothing quite like the comfort of a hearty Southern breakfast, and our Sausage Gravy and Biscuits delivers everything you crave—rich, peppery gravy spooned over fluffy, buttery biscuits. This timeless dish is perfect for lazy weekends, brunch get-togethers, or even breakfast-for-dinner nights. It’s bold, savory, and indulgent in all the right ways.

A bowl of biscuits topped with creamy sausage gravy is garnished with sage leaves. The background has a wooden and marble texture.

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We use a homemade sausage gravy packed with fragrant fennel and sage, then pour it generously over our Homemade Buttermilk Biscuits (yes, the same golden rounds you’ve already fallen in love with). It’s simple, soulful food that speaks to your appetite and your heart.

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Top view of a marble mortar and pestle grinding green herbs on a wooden surface. The mortar has a gray pattern.

Ground Fennel:

Ground fennel adds a subtle licorice-sweetness that perfectly complements the savory richness of the sausage. Often used in Italian sausage blends, fennel provides a fragrant, slightly herbal backbone that elevates the entire gravy beyond basic breakfast fare. It’s that one ingredient that makes everyone go, “What’s that amazing flavor?”

Ingredients on a wooden board: marble mortar, sausage, measuring cup with milk, flour, two small bowls, and a whisk in a kitchen setting.

Breakfast Sausage:

Good sausage is the soul of this dish. We use a classic pork breakfast sausage, crumbled and browned until golden. With its blend of spices and fat, it adds depth, richness, and body to the gravy. The bits of browned meat also help the flour cling and build a roux-like texture, which is key for thickening the milk into a luscious, silky sauce.

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Cooking ground meat with flour in a pan on a stove. A hand is holding a clear lid, ready to cover the mixture. Kitchen setting.

Recipe Origin / Inspiration

Sausage gravy and biscuits is a classic Southern staple with humble roots. It began as a practical, hearty meal in Appalachian kitchens—cheap to make, filling, and perfect for feeding a crowd. Farmers and laborers would start their day with a plate full of this stick-to-your-ribs meal, giving them the energy needed for long days of hard work.

Our version nods to that rustic origin but adds a gourmet edge with the incorporation of aromatic fennel and fresh sage. We wanted to honor the dish's simplicity while bringing a depth of flavor that makes it dinner party-worthy. It’s our way of showing that classic comfort food doesn’t have to be basic—it can be bold, flavorful, and unforgettable.

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Tips, Serving Suggestions, and Storage Advice

Creamy white sausage gravy with pepper flecks in a silver pot on a stove, creating a cozy and savory setting.

Use high-quality sausage: Look for one with a good fat ratio and natural seasonings—skip anything overly processed.
Warm the milk first: This helps your gravy thicken faster and prevents flour clumps.
Don't drain the sausage fat: It’s essential for building the gravy’s rich base.
Make ahead: You can prepare the gravy the night before and reheat gently with a splash of milk.
Double the batch: It freezes well in an airtight container for up to 2 months.
Spice it up: Add a pinch of cayenne or red pepper flakes for a spicy kick.
Try it with different meats: Turkey sausage or even vegan sausage can work well here.
Pair with eggs: A soft scrambled egg or a fried egg on top is a dreamy addition.
Leftover gravy idea: Pour it over baked potatoes or roasted vegetables.
Don’t skip the biscuits: Our homemade buttermilk version is pillowy, buttery perfection—worth every minute.

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Biscuits topped with white sausage gravy in a bowl. Two green leaves and seeds on a wooden board beside, creating a rustic feel.

10 Unique Qualities of This Recipe | SAUSAGE GRAVY AND BISCUITS

Enhanced with aromatic ground fennel for unexpected flavor depth.
Balanced with sage for a savory, herbaceous finish.
Uses the sausage fat as a flavor base—no butter needed.
Pairs beautifully with our homemade buttermilk biscuits.
Easily scalable for a crowd or brunch spread.
A classic comfort food with elevated seasoning.
Comes together in about 20 minutes—weekend magic!
Kid-friendly and freezer-friendly.
Southern tradition meets gourmet twist.
Thick, creamy, and spoon-coating—no watery gravy here!

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Sausage Gravy and Biscuits

Biscuits topped with creamy sausage gravy in a dark bowl, garnished with a green leaf. The setting is rustic with earthy tones.

Ingredients for the Gravy:

1 pound breakfast sausage
1/3 cup all-purpose flour
1½ teaspoons ground fennel
1 teaspoon ground sage
1½ teaspoons freshly ground black pepper
1 teaspoon kosher salt (plus more to taste)
4 cups whole milk, warmed

For the biscuits: see our Homemade Buttermilk Biscuits recipe.

Instructions:

In a small bowl, whisk together the flour, ground fennel, sage, and pepper. Set aside.
In a large skillet over medium-high heat, cook the sausage until fully browned and no longer pink, about 8 minutes. Use a wooden spoon to break up any clumps. Do not drain the fat—this forms the base of your gravy.
Sprinkle the flour mixture over the sausage and stir continuously for about 1 minute, allowing the flour to coat the meat and absorb the fat.
Gradually add the warmed milk to the pan, stirring constantly to prevent lumps. Bring to a gentle simmer.
Continue cooking for 5–7 minutes, until the gravy thickens to your desired consistency. Season with salt to taste.
Spoon the hot gravy over warm, freshly baked buttermilk biscuits and serve immediately.

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FAQ Section

Q: Can I make the gravy ahead of time?

A: Yes! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the texture.

Q: Can I use milk alternatives?

A: Whole milk gives the richest texture, but you can use unsweetened oat or almond milk for a dairy-free version—just expect a slightly thinner gravy.

Q: Can I use a different sausage?

A: Absolutely. Turkey, chicken, or plant-based sausage all work well—just keep the fat content in mind for flavor and thickening.

Q: What if I don’t have fennel?

A: You can leave it out, but fennel adds a unique, slightly sweet depth. If needed, substitute a pinch of anise or extra sage.

Q: Is this freezer-friendly?

A: Yes! Let the gravy cool completely, then freeze in a sealed container. Thaw overnight in the fridge before reheating.