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A plate of Sausage Maple Gravy and Biscuits, garnished with parsley, sits up front with more biscuits and rich gravy in the background.

Sausage Maple Gravy and Biscuits

Author: Mandy Applegate
Sausage Maple Gravy and Biscuits is one of those meals that feels like a win no matter when you serve it—brunch, dinner, breakfast, or anytime you want comfort food or something hearty. With simple ingredients and no complicated steps, it comes together quickly but still feels a little special, thanks to the maple-sausage combo. The gravy and biscuits store and freeze well separately, making extras or leftovers easy to enjoy for later.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Keyword: Sausage Gravy Biscuits
Servings: 8
Calories: 492kcal

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
US Customary - Metric

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

Calories: 492kcal | Carbohydrates: 39g | Protein: 16g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 1110mg | Potassium: 428mg | Fiber: 1g | Sugar: 9g | Vitamin A: 317IU | Vitamin C: 0.4mg | Calcium: 154mg | Iron: 3mg
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