Easy Biscuits and Gravy Recipe
Easy Biscuits and Gravy Recipe is a easy Southern American recipe that serves 4. 365 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $5.64 total, $1.41 per serving
Ingredients
- 1 pound Breakfast Sausage (Casings removed; any flavor (plain, spicy, maple) works)
- 0.25 cup All-Purpose Flour (For thickening the gravy)
- 3 cups Whole Milk (720 mL; can substitute half‑and‑half for richer gravy)
- 1 pinch Salt (Adjust to taste)
- 1 pinch Black Pepper (Freshly ground preferred)
- 0.125 teaspoon Crushed Red Pepper Flakes (Optional for heat)
Instructions
Preheat Skillet
Place a large skillet over medium‑high heat and let it become hot before adding any meat.
Time: PT2M
Brown the Sausage
Add the 1 lb of loose breakfast sausage to the skillet. Break it up with a wooden spoon into small pieces and cook, stirring occasionally, until fully browned and cooked through.
Time: PT5M
Create the Roux
Reduce heat to medium‑low and sprinkle the 1/4 cup flour evenly over the cooked sausage. Stir continuously for about 1 minute until the flour is fully incorporated and loses its raw smell.
Time: PT1M
Add Milk Gradually
Slowly pour in the 3 cups of whole milk while stirring constantly to avoid lumps. Continue to stir until the mixture thickens and no flour pockets remain.
Time: PT5M
Simmer the Gravy
Increase the heat to medium‑high and bring the mixture to a gentle simmer, then lower to medium‑low. Stir continuously for 5–7 minutes until the gravy reaches a creamy, thick consistency.
Time: PT7M
Season
Remove the skillet from heat. Add a pinch of salt, a pinch of black pepper, and, if desired, 1/8 tsp crushed red pepper flakes. Stir and let the flavors meld for a couple of minutes.
Time: PT2M
Serve
Ladle the hot sausage gravy over warm buttermilk biscuits, drop biscuits, or even scrambled eggs. Enjoy immediately.
Time: PT2M
Nutrition Facts
- Calories
- 365
- Protein
- 20 g
- Carbohydrates
- 20 g
- Fat
- 30 g
- Fiber
- 0 g
Dietary info: Contains gluten, Contains dairy, Not vegetarian, Not vegan
Allergens: Dairy, Wheat, Pork
Ingredient Substitutions
- Instead of Breakfast Sausage: Ground pork, Turkey sausage
- Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
- Instead of Whole Milk: Half‑and‑half, Heavy cream diluted 1:1 with water, Unsweetened almond milk
- Instead of Crushed Red Pepper Flakes: Cayenne pepper
Equipment Needed
- Large Skillet
- Wooden Spoon
- Measuring Cups
- Whisk or Fork (optional)
- Ladle (optional)
- Heat‑Resistant Spatula (optional)
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Brown the sausage completely before adding flour.
- Incorporate flour to form a roux without burning.
- Add milk gradually while stirring to prevent lumps.
- Simmer gently to avoid curdling the dairy.
- Season at the end to control salt and spice levels.
Chef Tips from the Video
- Warm the milk before adding it to speed up thickening and improve texture.
- Use a wooden spoon for the roux; it helps prevent scorching.
- Scrape the browned bits (fond) from the pan—they are flavor gold.
Troubleshooting
Gravy is lumpy.
Whisk vigorously while adding milk gradually; if lumps persist, use an immersion blender to smooth.
Gravy curdles or separates.
Reduce heat immediately and stir constantly; add a splash of cold milk and whisk to bring it back together.
Gravy is too thin.
Simmer longer to reduce, or sprinkle a little more flour (1‑2 tsp) and cook for another minute.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Gravy can be made up to a day ahead; reheat over low heat and whisk in a little extra milk to restore creaminess.
- Warm the milk before adding it to the roux to reduce cooking time.
Frequently Asked Questions
What is the cultural significance and history of sausage biscuits and gravy in Southern American cuisine?
Sausage biscuits and gravy is a classic Southern breakfast that originated in the early 20th century as a hearty, inexpensive meal for farm workers. The dish combines flaky biscuits with a rich, meat‑based white gravy, embodying comfort and hospitality in Southern homes.
What regional variations of biscuits and gravy exist within Southern cuisine?
In the South, variations include using chicken or turkey sausage instead of pork, adding cheese to the gravy, or serving over country‑style fried potatoes. Some regions prefer a thinner milk‑based gravy, while others use half‑and‑half for extra richness.
How is traditional sausage gravy traditionally served in the Southern United States?
Traditionally, the hot sausage gravy is ladled over freshly baked buttermilk biscuits that are split open. It is often enjoyed with a side of scrambled eggs or hash browns for a complete breakfast.
What occasions or celebrations is sausage biscuits and gravy traditionally associated with in Southern culture?
Sausage biscuits and gravy is a staple at weekend brunches, church potlucks, and holiday breakfasts such as Thanksgiving or New Year's Day, where families gather for a comforting, communal meal.
What authentic traditional ingredients are used in Southern sausage gravy versus acceptable substitutes?
Authentic ingredients include pork breakfast sausage, all‑purpose flour, whole milk, and a pinch of salt and pepper. Acceptable substitutes are turkey sausage for a leaner version, half‑and‑half for richer gravy, and gluten‑free flour blends for those with wheat sensitivities.
What other Southern dishes pair well with sausage biscuits and gravy?
Classic pairings include fried chicken, country ham, grits, and fresh fruit preserves. A side of sautéed greens or a simple fruit salad balances the richness of the gravy.
What makes sausage biscuits and gravy special or unique in Southern cuisine?
The dish’s uniqueness lies in its simple yet indulgent combination of a fluffy biscuit and a creamy, meat‑filled white gravy, delivering a comforting flavor profile that epitomizes Southern hospitality.
How has sausage biscuits and gravy evolved over time in Southern cooking?
Originally a farm‑hand’s meal, the recipe has evolved with modern twists like adding herbs, using different sausage flavors, or incorporating cheese. Today, many home cooks also serve it over biscuits made with buttermilk or even over breakfast potatoes.
What are the most common mistakes to avoid when making sausage biscuits and gravy?
Common errors include not browning the sausage fully, allowing the gravy to boil too vigorously (causing curdling), and adding cold milk too quickly, which creates lumps. Keep the heat moderate and stir constantly.
Why does this recipe use a flour roux instead of adding cornstarch later?
A flour roux integrates the flour with the rendered sausage fat, creating a smoother, richer texture and deeper flavor than a slurry of cornstarch, which can taste starchy and lacks the savory depth.
Can I make the sausage gravy ahead of time and how should I store it?
Yes, the gravy can be prepared up to a day ahead. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently over low heat, adding a splash of milk to restore creaminess.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Canell, specializes in quick, approachable home‑cooking tutorials focusing on classic comfort foods, breakfast dishes, and easy weeknight meals with a modern twist.
How does the YouTube channel Preppy Kitchen's approach to Southern cooking differ from other cooking channels?
Preppy Kitchen emphasizes speed and simplicity, often using pantry staples and minimal equipment while still delivering authentic flavor. John’s personable style and focus on “quick” versions set the channel apart from more elaborate Southern cooking shows.
Last updated: August 21, 2026
