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Two biscuits and gravy topped with creamy sauce and garnished with fresh parsley are served on a white speckled plate, with a beige cloth napkin and a sprig of parsley beside them.
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Biscuits and Sausage Gravy

A reliable, classic recipe for Biscuits and Sausage Gravy. Creamy, savory and oh so comforting this is a staple breakfast recipe!
Course Breakfast
Cuisine Southern
Keyword biscuits and gravy
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 601kcal
Author Katie Cooksey

Ingredients

For the biscuits:

For the sausage gravy:

  • 1 pound ground pork Jimmy Dean or Bob Evans breaksfast sausage
  • 5 tablespoons all-purpose flour plus more as needed
  • 3 cups whole milk
  • 1/4 cup pure maple syrup optional
  • parsley fresh, chopped (optional)
US Customary - Metric

Instructions

  • To make the biscuits, preheat the oven to 400° F. Line a baking sheet with parchment paper or a silicone baking mat and set aside. 
  • In the bowl of a food processor, combine the flour, sugar, baking powder, salt and baking soda, pulsing a few times to mix. Add the butter and pulse until it’s the size of small peas. Pour in the milk, pulsing, until incorporated. Pulse 5 more times, then transfer the dough to a lightly floured work surface. Form dough into a ball, ensuring it is well mixed, sprinkling with flour as needed. Roll the dough out to 1 1/4-inch thick, then use a 2 1/2-inch biscuit cutter to make 8 biscuits, re-kneading and re-rolling the scraps as necessary. 
    A ball of dough rests on a floured surface next to a sprig of parsley and a small container of red liquid.
  • Arrange the biscuits on the prepared baking sheet and bake until lightly browned, 12 to 14 minutes.
    A tray of unbaked, round biscuit dough pieces on parchment paper.
  • Meanwhile, make the sausage gravy: In a large skillet over medium heat. Add the pork mixture and cook, breaking it up with a spoon or spatula, until no longer pink, 5 to 6 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Stir in the milk, increase the heat to medium-high to bubble, and thicken the gravy. Reduce heat immediately to bring to a gentle simmer, whisking to smooth any lumps, until completely thickened, 2 to 3 minutes. Add more flour as needed to achieve desired consistency. Remove from the heat and stir in the maple syrup.
    A pot of creamy white sauce with chunks and a drizzle of oil, stirred with a wooden spoon. A sprig of fresh parsley is placed beside the pot.
  • Split the biscuits and arrange on plates. Spoon the gravy on top, garnish with fresh parsley if desired, and serve.
    A plate of biscuits topped with white sausage gravy and garnished with chopped parsley.

Nutrition

Calories: 601kcal | Carbohydrates: 59g | Protein: 19g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 948mg | Potassium: 516mg | Fiber: 1g | Sugar: 18g | Vitamin A: 560IU | Vitamin C: 1.9mg | Calcium: 213mg | Iron: 3.1mg
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