Flavorful Sausage Gravy and Biscuits for a Cold Morning

"Posting here for “Annie”. I don’t use anything but Hot breakfast sausage, (Jimmy Dean’s but I’m sure there are others out there), for the Sausage Gravy. Great flavor, just enough heat and the kids (even the big one) milled it. LOL. Note: Prep time does not include making the biscuits."
photo by lazyme photo by lazyme
photo by lazyme
photo by MaMi MeMe photo by MaMi MeMe
Ready In:




  • In a large skillet, over medium-high heat, cook sausage until browned and cooked through, crumbling and breaking it up as it cooks.
  • Sprinkle flour over the sausage and drippings and stir until all flour is dissolved and incorporated. Cook for a minute or two longer.
  • Slowly stir in milk, stirring constantly. Cook, stirring constantly, over medium-high heat until thick and bubbly. **Note** If the gravy is too thick for you at this point you can add more milk in 1/8 cup increments.
  • Remove from heat. Taste gravy and season with salt and pepper as desired.
  • Serve over hot biscuits that have been split open on the plate.

Questions & Replies

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  1. Don't think for a moment that biscuits and gravy are only for breakfast. Then just made a wonderful lunch on a snowy day. This is heart felt comfort food that feeds your soul as well as your tummy. I have to say that I used veggie sausage with some red pepper flakes added in place of pork sausage to help with diabetic needs. It tasted wonderful and every bite was enjoyed.
  2. So proud of my biscuits and gravy!! Thanks for the recipe!!
  3. Great meal. I made as directed with Jimmy Dean hot sausage and we devoured the this. Simple and tasty. Thanks Noeleen for a nice keeper. Made for Chef Alphabet Soup Tag.
  4. I loved this recipe.... Thank you so much! (To cut it down a bit I used 2 Tablespoons flour and 2 cups of milk.)
  5. I have been making this for years and never use anything but "hot" Jimmy Dean Sausage. If there's anything better than Jimmy Dean, I haven't found it. I also serve this over Grands Buttermilk Biscuits. Thanks for sharing your recipe Noeleen.


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