Sausage Gravy and Biscuits
Add Preferred SourceSausage Gravy and Biscuits is one of those meals that’s rich, creamy, and a little sweet in the best way. You’ve got flaky buttermilk biscuits topped with savory sausage gravy and warm maple syrup, which makes it comforting in every bite. It doesn’t take much to make, and with most of the ingredients you’re likely already stocked with, you’ll have something on the table that’s truly filling.
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I like serving this dish for breakfast, weekend brunch, cozy dinners, or when we’ve got guests coming over and I need something simple, yet still feels like a full meal. You can prep the gravy ahead of time, stash it in the fridge or freezer, and just warm it up when you’re ready. The biscuits hold up well, too, so if you have extras, you can enjoy them later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Sausage Maple Gravy and Biscuits with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find making this creamy, savory dish easy if you follow my simple instructions and take it one step at a time.
Bake the Biscuits
Preheat your oven and lightly grease a baking sheet with nonstick spray or line it with parchment paper. I use these precut parchment sheets so I don’t have to deal with curled edges or ripping the roll.
Arrange the biscuits on the prepared baking sheet with some space in between so the air can circulate around them and they all bake properly.
I bake my biscuits on this nonstick baking sheet; it heats evenly, doesn’t warp, and is honestly one of the most-used things in my kitchen.
Bake according to the package directions found on your biscuits’ can, or until they’re puffed up and golden brown. Set them aside while you cook the sausage and make the gravy.
Cook the Sausage
In a large skillet, add the pork breakfast sausage and cook over medium heat. Break it up with a spoon or spatula as it browns, so every piece cooks evenly. I swear by this 5-blade meat chopper; it turns ground meat into perfect little crumbles with zero effort.
You’re looking for small crumbles and no pink left in the meat, which should take around 6 to 10 minutes.
Make the Gravy Base
Once the sausage is fully cooked, add the butter right into the pan and stir until it melts. I love using this silicone-tipped spatula so I can scrape up all the bits without scratching the skillet.
Then sprinkle the flour over the sausage and stir well, cooking for another 2 to 3 minutes.
This step helps get rid of that raw flour flavor and thickens the mixture.
Add the Milk and Seasonings
Slowly pour in the milk while stirring continuously to keep everything smooth. Add in the salt, black pepper, and red pepper flakes. You can always adjust the seasonings or spice level to suit your preference.
Lower the heat to medium or medium-low and let it simmer for 5-10 minutes. Stir it now and then, until you get the thickness and creaminess of the gravy that you like.
Finish with Maple Syrup
Remove the skillet from the heat and stir in the maple syrup. The taste should not be overpowering—just enough to bring a little warmth and balance to the dish.
Serve Over Biscuits
Split open your freshly baked biscuits by gently pulling them apart with your hands or using a fork to pry them open. This helps preserve their fluffy texture instead of flattening them with a knife.
Once they’re opened up, spoon the hot maple sausage gravy generously over each one. Serve right away while everything’s fresh and warm. Enjoy!
If you’re taking this to a friend or bringing it along to a brunch or potluck, I usually spoon the gravy into a container with a lid, which means no spills in the car. Then I pop the whole thing into my insulated casserole carrier to keep it warm.
I wrap the biscuits in foil and tuck them in. It all arrives warm and ready to serve, which makes it a solid meal train option.
Equipment
Ingredients
- 1 can 8-count buttermilk biscuits
- 1 pound pork sausage
- ¼ cup all-purpose flour
- 3 cups milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons salted butter
- ½ teaspoon red pepper flakes
- 2 tablespoons maple syrup
Instructions
- Preheat the oven and lightly grease a baking pan with nonstick spray. Arrange the biscuits on the pan and bake according to the package directions.1 can 8-count buttermilk biscuits
- In a cast iron skillet over medium-high heat, cook the sausage, breaking it into crumbles as it browns. This should take about 6 to 10 minutes.1 pound pork sausage
- Once browned, add the butter and stir until fully melted. Sprinkle the flour over the sausage, stirring continuously for 2 to 3 minutes to cook out the raw flour taste.¼ cup all-purpose flour, 2 tablespoons salted butter
- Gradually pour in the milk, stirring constantly. Add the salt, pepper, and red pepper flakes. Lower the heat and let the mixture simmer for 5 to 10 minutes, stirring frequently, until it thickens to your preferred consistency.3 cups milk, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon red pepper flakes
- Remove the skillet from the heat and stir in the maple syrup.2 tablespoons maple syrup
- Serve the warm gravy over freshly baked biscuits and enjoy!
Notes
- Bake the biscuits first: That way, they’re ready to go when the gravy’s done, and everything stays hot.
- Use a cast iron skillet: It holds heat well and helps the sausage get that browned, flavorful edge.
- Crumble the sausage finely: Smaller pieces mean every bite of gravy has a little sausage in it, making the whole dish more balanced.
- Don’t skip cooking the flour: Give it a couple of minutes to cook into the fat—it makes all the difference for texture and flavor.
- Add the milk gradually: Pouring slowly while stirring helps prevent lumps and keeps the gravy velvety smooth.
- Keep an eye on the heat: Once the milk is in, you want a gentle simmer, not a boil, to avoid scorching.
- Season to your taste: Start with the recommended amounts, but feel free to add more pepper or red pepper flakes if you like heat.
- Add maple syrup at the end: Stirring it in last keeps its flavor from fading and makes the final dish just a bit more interesting.
Nutrition
Recipe Notes and Expert Tips
I’ve made sausage gravy and biscuits many times, and here are a few tips that make the process smoother and the result even better.
- Bake the biscuits first: That way, they’re ready to go when the gravy’s done, and everything stays hot.
- Use a cast iron skillet: I like this skillet as it holds heat well and helps the sausage get that browned, flavorful edge.
- Crumble the sausage finely: Smaller pieces mean every bite of gravy has a little sausage in it, making the whole dish more balanced.
- Don’t skip cooking the flour: Give it a couple of minutes to cook into the fat—it makes all the difference for texture and flavor.
- Add the milk gradually: Pouring slowly while stirring helps prevent lumps and keeps the gravy velvety smooth.
- Keep an eye on the heat: Once the milk is in, you want a gentle simmer, not a boil, to avoid scorching.
- Season to your taste: Start with the recommended amounts, but feel free to add more pepper or red pepper flakes if you like heat.
- Add maple syrup at the end: Stirring it in last keeps its flavor from fading and makes the final dish just a bit more interesting.
How to Store Leftovers
If you’ve got leftovers, store the gravy and biscuits separately for best results. You can keep your biscuits at room temperature for up to 2 days or in the fridge for up to 5 days.
The sausage maple gravy can be kept in an airtight container in the fridge for up to 3 days. I like these stackable airtight containers as they stack easily in the fridge and you can see what’s in them. Reheat it on the stovetop or in the microwave, adding a splash of milk to loosen it if needed.
Both components can be frozen. Store the gravy in a sealed freezer-safe container and freeze for up to 3-4 months. For the biscuits, wrap them with plastic wrap before placing them in a reusable freezer bag and putting them in the freezer. They’ll keep well for up to 3-5 months. Just thaw and reheat as needed, stirring the gravy well once warm.
More Easy Recipes for You to Try at Home
I’ve got plenty of other easy comfort food favorites that come together with minimal fuss—perfect for when you just want something easy that still pays off.
