There is nothing more comforting than freshly baked biscuits—flaky, buttery, and made simply with the most high-quality ingredients. When great biscuit dough, and we mean REALLY great dough, is met with heat from the oven, its ice-cold butter and fresh-from-the-cow buttermilk meld with flour to create air pockets and lots of delicious layers. The mouthwatering result is fluffy, golden brown baked goodness that is great on its own, or as a side to any meal. Honestly, there’s nothing better than a warm, buttery biscuit. . .
Except maybe a biscuit paired with good, old-fashioned sausage gravy. When we’re cooking for family and friends, we reminisce back to this simple, uniquely Southern pairing that is loved all across the country (and maybe even the world!) Gravy, when paired with the richness of slightly spiced sausage, is the perfect match for our favorite Buttermilk Biscuits. With little effort, you can create a cozy meal that is perfect for a breakfast or brunch-made-easy.
Despite the complex flavor an incredible sausage gravy provides, this classic biscuit topper has modest, humble roots. There are lots of variations in the traditional Southern gravy origin story. Our favorite recipe, referred to as old school ‘sawmill gravy’, is a budget friendly, easy-to-prepare dish that, when paired with biscuits, provided a tasty balance of protein and carbs that kept sawmill workers fueled up throughout their daily grind.
Today, chefs and home-cooks alike create far more elevated and elaborate versions of this time-honored, classic combo. But, for us, the best of the best biscuits and gravy recipes put high-quality, basic ingredients at the center, and are made without preservatives, corn syrup, unnecessary oils, gums and substitutes.
Tips for Incredible Sausage Gravy
- Use Fresh Ingredients You Love! Biscuits and gravy aren’t fancy. In fact, they’re best when you stick to the delicious ingredients that you crave. Got a favorite sausage? Use it. Prefer a spicy variety? Even better. The ingredients you love will make your gravy extra special.
- Fat Is GOOD! A lot of the flavor in sausage gravy comes from the fat, so avoid draining off the renderings, if you can. Your tastebuds will thank you.
- Season To Your Taste! Love sage? Add a bit to your gravy. Prefer fresh ground pepper? Us, too! Staying away from salt? Use less. Season your gravy to your taste, using the fresh or dried herbs and spices you love most.
Below, find our go-to gravy recipe, which pairs perfectly with all of our incredibly savory Biscuits, all scratch made with real butter. We hope you and your family enjoy this simple, delicious meal as much as we do.
Classic Gravy for Biscuits
1 Box of Mason Dixie Biscuits
1 package of your favorite sausage
1 ½ T flour
1 ½ C milk
½ ts salt
¼ tsp black pepper
¼ tsp garlic powder
We love to top our Biscuits with this savory, homestyle gravy when they are freshly baked and warm from the oven. We took care of the hard work of biscuit making for you! Simply pick up your favorite Mason Dixie Biscuit flavor at a retailer near you, and follow the easy-to-bake directions on the package. Our preference is to pop our biscuits in the oven just before you start making your gravy, so your biscuits and gravy are ready to eat at the same time!
Cook sausage in a cast iron or non-stick skillet on medium-high until heated thoroughly.
Cast iron skillets conduct heat evenly, and are the traditional cooking vessel for gravy. Of course, if you don’t have a cast iron skillet, any heavy-bottomed non-stick pan will do. Preheat the pan for a few minutes so it is good and hot when you drop in your sausage.
Crumble up the sausage with your hands as you drop it into the pan, and use the back of a wooden spoon to break up any bigger pieces. Let the sausage sizzle and brown for 2-3 minutes until you have an even crunchy coating, and no pink remains.
Stir in flour, adding a bit at a time until fully incorporated.
It’s best to sprinkle your flour in a spoon at a time to avoid sticking and creating lumps. Your sausage should have rendered enough fat to make a smooth paste when mixed with the flour, but on the off chance you’ve used a leaner meat, feel free to add in a tablespoon of butter or oil to your pan to ensure a smooth, even flour/fat paste.
You definitely want the rawness of your flour to cook out so you avoid a gritty, unpleasant mouthfeel. When your flour is cooked it will be golden brown and smell a bit toasted. Cooking the flour in a good amount of sausage rendering and/or additional fat will ensure your gravy is rich in flavor, creamy, and delicious.
Curious about flavoring your gravy with additional herbs or spices? Add them into your flour mix. Sometimes we love a sprig of sage, a half teaspoon of ground marjoram, or even a dash of cayenne for heat. These flavors will meld with the flour and perfume the milk you are going to add in the next step.
Gradually add milk, and stir until well combined.
Set your heat at medium, and add your liquids in slowly here to avoid clumps and splatter. Stir the sausage, flour, and milk mixture until well-combined. Then, continue to stir every few minutes for the next 10-15 minutes. During this time, your mixture will come together to become the mouthwatering gravy you know and love.
When heated through, milk and flour work together. The starch in the flour opens up and combines with the milk to make a beautifully thickened sauce. Periodically stirring the mixture ensures it is lump-free and creamy.
Add in seasonings, and then let mixture come to a simmer.
Once your gravy is thickened, add in a bit of salt and freshly ground black pepper. If you forgot to add your herbs or additional seasonings in Step 2, add them now. Stir to combine and give your gravy a quick taste. Season to perfection!
Reduce heat to medium-low let and simmer the gravy for 2-4 minutes, stirring continuously.
Keep an eye on your gravy mixture, and keep stirring every couple of minutes. You don’t want a hard boil here, just a gentle simmer to allow all your flavors to meld together.
Cut your oven fresh biscuit in half, and top with your gravy. Enjoy!
Plate your biscuit halves, and spoon a generous portion of gravy. We love our biscuits and gravy served open faced, but if you prefer to serve them sandwich-style, spoon the gravy on to one side of the biscuit and top with the other biscuit half.
Feeling fancy? Do a quick chop of parsley and sprinkle over your biscuits topped with gravy for a gorgeously plated feast!