In this easy breakfast sausage gravy; sausage, creamy, peppery gravy all smothered over homemade buttermilk 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, and probably the only recipe I know by heart. It takes less than thirty minutes to whip up and will easily fill everyone up!

To Make This Easy Sausage Gravy You Will Need:

  • pork breakfast sausage
  • unbleached all-purpose flour
  • whole milk or half & half
  • black pepper
  • biscuits for serving

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 Sausage Gravy recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 4 servings

Easy Breakfast Sausage Gravy Over Biscuits

A warm and hearty breakfast in under thirty minutes.


  • 1 pound pork breakfast sausage
  • 1/4 cup unbleached all-purpose flour
  • 2 cups whole milk, or sub with half & half
  • freshly ground black pepper, to taste
  • 12 whole biscuits, for serving


  • In a large skillet over medium heat, slowly cook the sausage to render out the fat, cook fully until browned and no longer pink.
  • Sprinkle the flour, stirring until the fat in the pan has completely absorbed by 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 black pepper to taste.
  • Serve a few spoonfulls over 2 warm split biscuits (per person).
Serving: 1g, Calories: 463kcal, Carbohydrates: 14g, Protein: 22g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 790mg, Potassium: 454mg, Fiber: 1g, Sugar: 7g, Vitamin A: 285IU, Vitamin C: 1mg, Calcium: 150mg, Iron: 2mg