This past weekend we decided to make one of our favorite breakfast meals – Old Fashioned Biscuits and Gravy.
We usually save this recipe for special occasions or when we are feeding a large group for breakfast. However, the weather this past week had us begging for some comfort food, even for breakfast.
So we pulled out our favorite cast iron skillet and began cooking.
This recipe is so easy to make and only takes a few ingredients that you probably already have in your pantry and refrigerator.
We often have ground sausage or sausage links in our freezer. If we only have links, we will typically take the sausage out of the casing to brown it like ground sausage.
Although, we sometimes just cut the links in small pieces and brown it that way as well.
Either way, you end up with delicious gravy to serve over biscuits.
You can of course make homemade biscuits – See our Homemade Biscuits Recipe. Or, if you prefer you can use the canned variety as well.
The best part about this recipe – it comes together in minutes and the seasonings can be adjusted based on your preference.
We added a little extra cayenne pepper this time since everyone at the table enjoys things a little more on the spicy side.
And if you have any leftovers, the gravy freezes well!
Homemade Biscuits and Gravy Recipe
Old fashioned biscuits and gravy recipe – the ultimate breakfast comfort food meal.
INSTRUCTIONS:
1 pound breakfast sausage, ground
1/3 cup all-purpose flour
3 to 4 cups whole milk
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
1/4 teaspoon cayenne pepper (optional)
Biscuits
INSTRUCTIONS:
1. In a large skillet, brown the sausage over medium-high heat until no longer pink.
2. Reduce the heat to medium-low and sprinkle on half the flour and stir so that the sausage soaks it all up, continue to sprinkle in the remaining flour and stir for about 1 minute.
3. Slowly stir in the first 3 cups of milk.
4. Continue to stir frequently, until it thickens (8-12 minutes).
5. Sprinkle in salt and pepper(s) and continue cooking until thickened to the desired consistency. If it gets too thick add in more milk, a little at a time.
6. Taste and adjust the seasoning as desired.
Spoon the gravy over warm biscuits and serve immediately.
Enjoy!
Mary and Jim
To receive our 3 Home, Garden, Recipe and Simple Life articles each week, sign up below for our free email list. You can also follow us on Facebook, Twitter, Pinterest, or Instagram. This article may contain affiliate links.
Homemade Biscuits and Gravy Recipe
Ingredients
- 1 pound breakfast sausage ground
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk
- 1/2 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 1/4 teaspoon cayenne pepper optional
- Biscuits
Instructions
-
In a large skillet, brown the sausage over medium-high heat until no longer pink.
-
Reduce the heat to medium-low and sprinkle on half the flour and stir so that the sausage soaks it all up, continue to sprinkle in the remaining flour and stir for about 1 minute.
-
Slowly stir in the first 3 cups of milk.
-
Continue to stir frequently, until it thickens (8-12 minutes).
-
Sprinkle in salt and pepper(s) and continue cooking until thickened to the desired consistency. If it gets too thick add in more milk, a little at a time.
-
Taste and adjust the seasoning as desired.
-
Spoon the gravy over warm biscuits and serve immediately.
Recipe Notes
Recipe courtesy of Old World Garden Farms
I’m a Southern girl & this is very close to my “famous” recipe except when you brought up canned biscuits. I’m telling myself that was just a typo; you didn’t really mean it.
Hi Linda I did include my link to homemade biscuits in the article. However I am realist and understand not everyone is going to make their own biscuits. 🙂 I’m with you – you can’t beat homemade biscuits!
Ummm,,,,,Ummmmm GODD !……Now You’re talking close to my heart….Brings back old memories…..My Wife’s side (a bunch of Tennessee-ians) and my dad’s side too ((Arkys) considered it a staple for whatever meal you wanted. It usually was considered a poor man’s meal. During the depression in the 30’s it helped make your meat supply stretch a little longer and was cheap to make..I like mine doused down in tabasco sauce. …..Thanks for the memories. Some good times, simpler times and hard times too.
Commodore Collins
Paragonah, UT
Thanks Commodore! I am with you — add a little (or a lot) of hot sauce and it is Delicious!!
This looks really good, and I will try it, but do you have a super-fabulous-never-fail biscuit recipe?
oops, sorry. I just noticed the link to the ‘Homemade Biscuits Recipe’
Which I am sharing here in case there are others like me who don’t always see the hyperlinks :'(
https://oldworldgardenfarms.com/2014/11/05/easy-homemade-biscuit-recipe-ready-in-20-minutes/
thanks!
No worries Thanks for posting the link!
Hello … I thoroughly enjoy the postings which allow a window into your lives. Thank you for another wonderful, simple recipe. I am writing to suggest one alternative to the Homemade Biscuit recipe … have you ever thought about patting out a rectangle and simply cutting squares instead of cutting circles? I made the change recently with another recipe and love the fact there is no waste or gathering and re-patting of increasingly tough dough. I wonder when/why round biscuits ever got started? Maybe because eggs fry round, but for this Biscuits and Gravy situation, squares would be just fine. I also like the kind of crispier corners of the squares. Thanks again for so much great information, advice and just plain love you disseminate so freely. I have shared your webpage with many others. Wishing you continuing good health!
Hi Kathy! Thank you for the wonderful compliments. And WOW – I never even thought of square biscuits. And it makes so much sense!!!! Thank you for the wonderful suggestion!