In this easy breakfast sausage gravy; sausage, creamy, peppery gravy all smothered over homemade biscuits. It’s just about the easiest thing next to toast, that you can make.

This is one of my favorite go-to weekend breakfast meals, it takes less than thirty minutes to whip up and will easily fill everyone up!

I’ve also made this with venison sausage {calling all you hunters and hunter’s wives out there!}. This venison sausage is usually mixed with a little pork fat, but it still is leaner than your traditional pork breakfast sausage, so I always pour a little olive oil into the pan. But since I’m making this with the normal pork sausage I didn’t.

I like to use a potato masher thingy and break up the large pieces of sausage.

When the sausage is completely brown simply sprinkle a quarter cup of  flour over top.

Mix until the flour is completely absorbed.

Pour in the two cups of whole milk , sometimes I switch it up and use half & half or heavy cream… and then just stir.

Bring up to a small simmer…

Season with kosher salt and black pepper to taste.

Keep stirring until thickened.

Serve spoonfuls over warm and flakey biscuits and get ready to chow down.

This sausage gravy recipe is what weekends were made for.

Enjoy! And if you give this Easy Breakfast Sausage Gravy recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Easy Breakfast Sausage Gravy Over Biscuits
Yield: 4 to 6 servings

Easy Breakfast Sausage Gravy Over Biscuits

A warm and hearty breakfast in under thirty minutes.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 1 pound ground breakfast sausage
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Kosher salt and black pepper, to taste
  • Your favorite biscuit recipe (or about 10-12)


In a large skillet over medium heat, slowly cook the sausage to render out the fat, cook fully until browned and no longer pink.

Then sprinkle the quarter cup of flour and stir until the fat in the pan has completely absorbed the flour.

Pour in the two cups of milk (or half & half) and stir.

Increase the heat a little to bring to a small bubble.

Continue to stir as it thickens, season with salt and pepper to taste.

Serve over warm biscuits!