Biscuits and Gravy start with buttery, flaky, warm biscuits that we smother with mouthwatering creamy sausage gravy. You'll be amazed how quick and easy this hearty comfort food is to make!
SAUSAGE GRAVY: Heat a large (4 quart) heavy skillet over medium-high heat. Break the sausage into small pieces with your hands as you add it to the skillet in a single layer. Season to taste. (I add 1/2 teaspoon seasoned salt.) Brown the sausage, continuing to break it up with a wooden spoon, until no longer pink. Do not drain.
ADD BUTTER AND FLOUR: Reduce the heat to medium low and add the butter to the pan. Once the butter is completely melted, sprinkle the flour evenly all over the sausage. Stir it around and cook for 2 minutes, stirring constantly and scraping the bottom of the skillet.
ADD MILK: Slowly add 1 cup of milk while stirring constantly and scraping the bottom of the skillet to release any browned bits. Once the milk has thickened, slowly add in the remaining 2 cups of milk while stirring constantly. Cook the gravy, stirring frequently and scraping the bottom of the skillet until gravy thickens nicely. This can take a good 10-15 minutes (See Note 3), depending on the heat of the stovetop and how cold the milk was going into the gravy.
SEASON: Add seasonings: garlic powder and dried thyme, if using. Add pepper to taste (we like 1 teaspoon). Taste and adjust any seasonings, adding additional salt if needed.
SERVE: Serve immediately, spooned over warmed biscuits (See Note 2). Garnish if desired with fresh thyme. Enjoy!
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Notes
Note 1: Milk: Whole milk is going to deliver the creamiest and tastiest gravy. You can use 1% or 2% milk, but it will be slightly less creamy. We don't recommend skim milk or milk alternatives. Try Lactaid® whole milk for a lactose-free version.Note 2: Biscuits: If making homemade biscuits, start by making those. Then prepare the gravy while the biscuits are baking -- the two will be done around the same time. Split warm biscuits in half (just pull them apart with your hands) and spoon gravy over them. If you are using leftover biscuits or biscuits that aren't warmed through, heat them by preheating the oven to 275 degrees F. Split biscuits in half and lay on a sheet pan (split side up) and bake for 5-10 minutes or until warmed through and lightly toasted. Serve warm gravy on top.Note 3: Gravy thickness: The gravy should be thick enough to coat the back of a wooden spoon. Lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the gravy is thick enough. If not, cook a bit longer. On the flip side, if the gravy gets too thick for your preference, just splash in some more milk to thin to desired consistency.Nutrition information is for the sausage gravy but not the biscuits, because biscuits can vary greatly.