Sausage Gravy and Biscuits Skillet + Video
This post may contain affiliate links. Please read my disclosure policy.
Make Sausage Gravy and Biscuits with this easy one pan recipe. Based on classic comfort food, this hearty and delicious skillet meat is perfect for breakfast or dinner. And by making everything in the same pan, you won’t have a pile of dishes to clean after!
Sausage Gravy and Biscuits
One of my family’s favorites is having breakfast for dinner, and nothing fits that better than this easy biscuits and gravy recipe!
It’s a one pan meal with rich sawmill gravy and the fluffiest drop biscuits ever!!!
This recipe is so easy to make, and there’s no rolling out or cutting biscuit dough beforehand. It’s the perfect family meal that you can enjoy at any time of day.
It’s really similar to my skillet chicken pot pie recipe (also topped with simple drop biscuits) in case you’re craving a more traditional dinner.
Or, go a completely different direction and make this overnight breakfast casserole with sausage and biscuits — plus ham, peppers, and plenty of cheese.
Recipe Video
To see us make gravy with sausage and biscuits from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Sausage – I like the flavor of sage breakfast sausage, but any kind will work just fine. Make sure it’s the kind in bulk, not links.
- Butter & Flour – When combined, these make a roux which thickens the gravy and adds extra flavor. You’ll need extra flour to make the biscuit dough too.
- Milk – Use whatever you have in your fridge, though I think whole milk tastes best in this sausage gravy and biscuits recipe.
Avoid using cream or half-and-half or it will come out too thick. - Cheese – Parmesan adds a hint of salty, nutty flavor to the dough, but feel free to use any type of cheese that you like!
- Baking Powder – Helps the biscuits fluff up just right.
If you don’t have any, combine 2 teaspoons cream of tartar with 1 teaspoon baking soda and use in place of the baking powder. - Sugar – Gives more structure to the dough. Don’t worry, the biscuits won’t taste sweet!
Tips and Tricks to Make Perfect Gravy with Sausage and Biscuits
- Add some extra flavor.
Chad isn’t the biggest fan of veggies in sauces, but you can include chopped or grated onion to make this easy biscuits and gravy even more flavorful!
Sauté the onion in the leftover sausage grease before adding the butter, until it’s softened and browned.
- Use a shortcut if you don’t want to make the roux.
If you prefer, you can add the butter right to the sausage (once it’s cooked through) and let it melt.
Then, sprinkle the flour over the sausage and stir together. Continue with the sausage gravy and biscuits recipe from there.
- The gravy will thicken!
Make sure it’s a little looser to start because it will thicken quite a bit as the biscuits cook and soak up some of the liquid.
It also helps to add the milk gradually, starting with just a few tablespoons and then increasing the amount each time.
And if it starts looking too thick, simply add a splash of more milk to thin it out!
Kitchen Tools You Will Need
- Large Skillet – I love to use cast iron for this recipe, but any oven-safe skillet will do the job.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
- Whisk – These have held up for over 10 years and are still as good as the day I bought them.
- Baking Sheet – Makes it so much easier to get the skillet in and out of the oven without any spills!
Serving Suggestions
While absolutely delicious, this sausage gravy and biscuits dish is also a bit rich and heavy. Lighten things up with some fresh fruit or sweet fried apples.
I’ll usually make a big batch of scrambled eggs and either hashbrowns or breakfast potatoes.
For more of a savory dinner spin, add roasted veggies or some creamed spinach to your plate!
Easy Biscuits and Gravy FAQ
The likely culprit is too much flour or not enough liquid. Remember, skillet biscuits will soak up some moisture when cooked in the gravy.
Once the dough comes together, it should look a bit shaggy and be somewhat sticky.
It’s a Southern-style gravy rumored to have originated from the old logging camps and sawmills. Later, it was made famous by the Cracker Barrel restaurants.
You’ll also usually find biscuits with sausage gravy, which is made from a simple mixture of meat drippings, flour, and milk or cream.
Originally, cornmeal was used instead of flour, which gave the gravy a gritty texture. In fact, loggers used to accuse the cooks of putting sawdust in the sauce because of that!
You can find some form of gravy and biscuits as far back as the Revolutionary War. It was a simple meal that could be cooked over a stove or open fire.
Drop biscuits with sausage gravy specifically seem to be traced to the Southern Appalachia area in the late 1800s.
Storing and Reheating Biscuits and Sausage Gravy
It’s doubtful that the drop biscuits will be good as leftovers because they’ll be soggy from sitting in the gravy.
You can, however, store the biscuits and sausage gravy separately in a pinch.
It’s best to eat the biscuits in a day or two, but the gravy will keep in the refrigerator for 3-4 days or freezer for up to 2 months.
To reheat, warm the gravy gently in a skillet on the stove.
Heat the biscuits in the microwave before serving them on top, or make a new batch of drop biscuit dough and cook it over the reheated gravy.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Breakfast for Dinner Favorites
Sausage Gravy and Biscuits Skillet + Video
Ingredients
- 1 pound sage breakfast sausage, bulk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 2 teaspoons fresh ground black pepper
- Optional garnish: fresh parsley, chopped
Drop Biscuits
- 2 cups all-purpose flour
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup whole milk
Instructions
- Preheat oven to 450°F.
- In a large (10”) oven-safe skillet over medium-high heat, cook sausage until lightly browned. Use a slotted spoon remove sausage from skillet and place in a bowl.
- Meanwhile; prepare biscuit mixture. In a large bowl combine flour cheese, baking powder, sugar and salt. Mix with a fork until combined. Add milk and stir with a fork, until mixture comes together. Set aside.
- Add butter to hot skillet and whisk until melted. Sprinkle flour over butter and whisk together. Allow mixture to bubble for 2 minutes to cook out the flour-y taste, whisking occasionally.
- Add milk and whisk to combine, be sure to pick up the little sausage bits on the bottom of the skillet (they add a lot of flavor). Allow gravy to come to a bubble, about 3 minutes. Mixture will start to thicken as it cooks. Add sausage back to skillet/ Add black pepper and stir to combine. Remove from heat.
- Place skillet on a cookie sheet. Add biscuits to pan, use a ¼ cup scoop or a heaping tablespoon full. Drop biscuits all around pan.
- Bake for 10-12 minutes until biscuits are lightly browned, you may have to turn your pan half way through cook time if you oven does not cook evenly.
- Remove from oven, sprinkle with fresh parsley.
- Serve and enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2013, updated and republished March 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Merry Christmas everyone. This has been Christmas Breakfast for the last several years and there is No Reason tradition. I make double the amount of Gravy and we usually eat the whole thing vy sundown. Thabk IMO you have lots on this site but this is hands down the Best.
My husband’s favorite breakfast is biscuits and gravy, this was such an easy recipe will be making it for him very often
This remains to be one of my top 10 recipes, we make this so regularly.
We use normal beef sausage, and when we barbeque, the sausage goes on as well, and no one may touch. Then the next day it gets cut up in pieces, and put in the skillet. The sauce is here is really a stock white sauce, with the difference in your recipe being the lovely scrapings of course. My stock white sauce takes about 10 minutes, it’s bland so I will add pepper. Lots of it. The 2 changes above we simply do because of time. And because we have a bit of a power issue in our country, we drop the temperature to 356. It really does the same, and runs a minute or 2 longer. This recipe is so versatile. We’ve even swapped the sauce with packaged sauce, so far we’ve tried cheese, blue-cheese, pepper, and mushroom. We have load shedding so often we have outages from 6 to 8 thirty so time is of an essence, any shortcut will do. Oh, and we made this again 2 nights ago, this time we made a small change to the biscuits. We usually use parmesan (those ones which are finely grated, usually put on your food by the waiter at Italian restaurants), but swapped it out with a whole block of blue cheese. Oh my… I think next time I may try this gem with pork bangers, and do some type of mustard and honey variation in the sauce and the biscuits. Thank you!
This is the best recipe ever! The biscuits were so easy to make and so delicious. The gravy was delicious as well.
Hi Janet,
We are happy to hear you enjoyed it! We make this frequently and there are never any leftovers 🙂 Have a great day!
TSRI Team Member,
Holli
This is my (now adult) son’s favorite meal! He requests it for holidays, special occasions, I even made it for him for prom! I can never get my act together to have the sage sausage on hand, so I use ground turkey, and while it’s cooking in the pan I dump in maple syrup, a ton of dry sage, salt and pepper. I also make it gluten free. It’s a really spectacularly delicious and comforting recipe!
Hi Keren!!
We’re so glad that you and your son love our recipe!!
TSRI Team Member,
Devlyn