Simple Biscuits And Gravy – A True Comfort Meal!

If you are looking for a simple yet delicious biscuits and gravy recipe, then you’ve come to the right place! In less than 30 minutes, you can enjoy flavorful pork sausage gravy served over warm biscuits.

It’s really hard to go wrong when it comes to this hearty comfort food! It’s best when served over freshly baked homemade biscuits, but you can also go the semi-homemade route and use store-bought ones if you prefer. (No judgment here!)

If you’ve never made biscuits from scratch though, it’s a lot easier to do than you might think – and a whole lot tastier if I do say so myself! I’ll include a link in the ingredients to my favorite Baking Powder Biscuits to go along with this gravy recipe.

Of course, biscuits and gravy is one of the best breakfast foods. However, since we aren’t big breakfast eaters in our family, we like to make this for an easy yet comforting and filling dinner. It’s one of our go-to recipes that leaves us fully satisfied every time!

So grab a pound of ground pork sausage and a large skillet and let’s make some simple homemade biscuits and gravy!

How To Make Simple Biscuits & Gravy

*Scroll down to the bottom of this post to see the full recipe, including exact measurements and amounts. You can also print out the instructions. I go into a bit more detail about the recipe here first, just in case you need it.

Ingredients

There are only 5 ingredients required to make my homemade biscuits and gravy recipe. Most of them are likely already in your pantry or refrigerator. Add in your biscuits, and you have a full meal ready to warm you up and leave your belly happy!

• Ground Pork Sausage – We like Jimmy Dean’s Original ground pork sausage to make this simple biscuits and gravy recipe. However, you can use spicier sausage if you prefer. While you can make this with ground beef, you will lose a ton of flavor that the pork adds. It’s not a swap I would recommend.
• Flour – The flour will act as the thickening agent for this gravy recipe. We use unbleached all-purpose flour for this, but any type of AP flour is fine. (Product Link: King Arthur, All Purpose Unbleached Flour)
• Whole Milk – To get a rich gravy, use whole milk or even half and half. I have made it using 2% milk, but it takes a bit longer to thicken and isn’t as flavourful. Avoid using 1% or skim if possible.
• Seasoned salt & Pepper – You can use regular salt instead of the seasoned salt, but I really recommend using Lawry’s Seasoned Salt (or something similar). It includes additional herbs and spices like garlic, onion, paprika, and turmeric and really takes the flavor of this sausage and gravy up another notch. (Product Link: Lawry’s Original Seasoned Salt) 
• Biscuits – While you can technically enjoy the pork sausage gravy alone, it is traditionally served over warm biscuits. You can use store-bought ones or easily make them yourself. My Baking Powder Biscuits Recipe goes perfectly with this gravy. It makes this a truly homemade meal (and doesn’t add that much more work!).

Instructions For Simple Biscuits And Gravy

The first step to making biscuits and gravy is to get your biscuits ready for baking. With store-bought biscuits, you only need to preheat the oven at this point.

If you can go the from-scratch, homemade biscuits route, it’s definitely worth it in my opinion! I usually make my Baking Powder Biscuits recipe, which takes about 5 to 10 minutes to get the dough mixed. But whatever biscuit recipe you choose, preheat your oven at this time as well as prepare the biscuits. Set aside for now.

Brown The Sausage

Now it’s time to start on the pork sausage gravy – The star of the meal!

Begin by heating up a large 12-inch cast iron skillet (or something similar in size). You will need a big enough skillet to hold all of the gravy as it cooks down without splashing it everywhere as you stir constantly. (Speaking from personal experience!)

Brown your ground pork sausage over medium heat, breaking up the large chunks as you go along. If you have a meat chopper, use that to make the process a lot easier. (This is the one I have and use all the time when cooking ground meats – Product Link: Meat Chopper.)

Adding The Flour

Once the sausage is browned, reduce the heat to medium-low and add half of your flour. Do not drain the grease from the cooked sausage. We want that grease to absorb the flour and provide extra flavor.

After the first half of the flour has been fully absorbed, add the rest of the flour. Mix well and stir until all of the flour is absorbed. Cook for a minute or two longer, stirring constantly.

Also, don’t forget about your cooking biscuits! If you haven’t done so yet, get them in the oven so they can be done close to the time that your gravy will be done.

Thickening Up The Gravy

Now it’s time to turn up the heat to medium-high. Carefully add in your milk and seasonings. Use a wire whisk to make sure there are no clumps of seasoning in the milk.

Continue to heat the gravy, stirring or whisking constantly. Once the gravy starts to boil, it will start to thicken fairly quickly. It might take about 10 minutes or so to get to that stage, though. Just be patient.

If it seems like after the gravy has been boiling for a few minutes and it still isn’t thick, whisk in a little bit more flour to see if that helps. Typically, you shouldn’t have any issues unless you used a thinner consistency milk.

Cook until the gravy has reached your desired thickness. Taste and add more seasonings if desired.

Serve immediately over your warm, freshly baked biscuits. Enjoy!

Until next time, thanks for stopping by!
– Chelsea

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