Y'all know this already, but Southern sausage gravy is a staple of a traditional Southern breakfast, delivering hearty, stick-to-your-bones comfort in every bite. Made on the stovetop in just 30 minutes, this rich gravy starts with residual sausage grease and butter, whisked together with flour to create a thick roux. Heavy cream and whole milk, salt, and cracked black pepper are then added. Spoon it hot over freshly baked buttermilk biscuits for an indulgent start to the day. Yields enough for 4 people.
Sausage Gravy = my husband's ultimate love language
Y'all I cannot even describe Justin's love for sausage gravy. Like it is borderline problematic. Not really, but he has no self-control when it comes to this food. He always says the best way to tell if sausage gravy is good or not is if it's good eaten cold out of the fridge the next day.
Crazy. I told you.
Luckily for him, he has a Southern cook wife who grew up learning how to make the best sausage gravy for fluffy buttermilk biscuits and can make this recipe in her sleep. So when the craving hits - he is taken care of. (points for me ;))
Simple ingredients. 30 minutes. And can be done while the buttermilk biscuits are baking so they are both hot and fresh - and all the hubbies are fed. 😉
Lets make breakfast together!
This little meat chopper is my best friend for recipes like this one or Sourdough breakfast casserole with apples and sausage - basically any recipes that needs sausage chopped up tiny. It is one of my most used kitchen tools! (affiliate link)
There is truly nothing more comforting than a lazy Saturday morning with biscuits and gravy for breakfast. It is one of the finer things in life. If you do have any leftovers, be like my husband and eat it cold with a spoon straight up out of the fridge the next morning, and let me know how it is! 😉
PS - if you're a fan of sausage gravy, then you will love bacon gravy for biscuits too! Same concept and idea - enjoyed over biscuits but made with crispy bacon and bacon grease instead of sausage. Both are oh-so good!
PrintRecipe
Southern Sausage Gravy for Biscuits with Heavy Cream
- Total Time: 30 minutes
- Yield: 4 1x
Description
Y'all know this already, but Southern sausage gravy is a staple of a traditional Southern breakfast, delivering hearty, stick-to-your-bones comfort in every bite. Made on the stovetop in just 30 minutes, this rich gravy starts with residual sausage grease and butter, whicked together with flour to create a thick roux. Heavy cream and whole milk, salt, and cracked black pepper are then added. Spoon it hot over freshly baked buttermilk biscuits for an indulgent start to the day.
Ingredients
- 1 Pound Sausage
- 1 Tablespoon Butter
- 1 Tablespoon Flour
- 1 ½ Cup Heavy Cream
- 1 Cups Whole Milk
- ½ Teaspoon Freshly Cracked Black Pepper
- ¼ Teaspoon Salt
- 1 recipe for Buttermilk Biscuits
Instructions
- In a large skillet over medium heat, cook the sausage completely, or until it is no longer pink and starting to get some crispy edges to it. Remove and place on a paper towel to drain. Keep the grease in the pan and return to the stove.
- Reduce the heat to low and add the butter and flour to the skillet. Whisk together and let cook for 1-2 minutes.
- Slowly whisk in the heavy cream, about a ½ cup at a time, whisking between each addition, ensuring no lumps. Add in the milk and whisk again. Continue whisking for about 5 minutes as the gravy thickens.
- Stir in the salt and pepper - then add the sausage back in. Give it a good stir. Cook for another 5 minutes so that all the flavors come together.
- Spoon warm over freshly baked biscuits, and enjoy!
Notes
- If you're gravy ever gets too thick, just add a splash more milk and stir until desired consistency.
- Pro tip - get your sausage starting to brown, make the biscuit dough, then finish the gravy as the biscuit is baking. It all should finish up around the same time.
- Prep Time: 0 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 598
- Sugar: 4.4 g
- Sodium: 1009.7 mg
- Fat: 54.6 g
- Carbohydrates: 6.7 g
- Fiber: 0.1 g
- Protein: 19.7 g
- Cholesterol: 145.6 mg
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