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Southern Sausage Gravy and Biscuits

If you’ve never had a breakfast of Southern Sausage Gravy and Biscuits, get ready to be amazed! This hearty country breakfast featuring rich, savory sausage gravy and warm buttermilk biscuits with baked, herbed tomato slices on the side will quickly become a favorite in your household.

Sausage gravy and biscuits on a plate with baked tomatoes.

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Y’all know how much I love sharing old recipes with you. Especially southern comfort food recipes! Nothing against new ones. I even enjoy coming up with something different on my own once in a while. But sometimes, nothing beats old-fashioned, down-home, tried-and-true cooking.

Take this recipe for Southern Sausage Gravy and Biscuits, for example. I’ve been making this recipe for decades, and I’m still not tired of it.

Even though it’s certainly not a breakfast we eat every morning, when I do cook it, we thoroughly enjoy it. With pleasure. No guilt.

The herby, baked tomatoes are a touch I added fairly recently, and although they’re not classic, I honestly think they make this delectable dish even more delicious.

They’re drizzled with a little olive oil and a sprinkling of Herbes de Provence but don’t worry if you don’t have that. Just use a little mixed Italian seasoning. Or a bit of oregano. Heck, just skip the herbs and use salt and pepper. Still delicious.

And for the sausage, use whatever you like. I usually choose a mild breakfast sausage and let each person add red or black pepper to his or her heart’s desire. For the biscuits, of course, I use my traditional buttermilk biscuit recipe, but you use what you want — frozen, canned, or homemade biscuits. Even leftover rolls or toasted, day old bread. It’s all good!

Homemade sausage gravy and biscuits is a dish deeply rooted in the heart of Southern U.S. foodways. Its simplicity is typical of many of our region’s culinary traditions. The origins of it can be traced back to early settlers who typically created meals that were both filling and economical, utilizing ingredients that were grown and available in their area.

Over the years, sausage gravy and biscuits evolved from a commonplace daily breakfast (or lunch, or supper!) to a cherished comfort food. Today, the recipe still stands as a testament to the creativity of Southern cooks. Its place in our culinary history honors the past while continuing as a vital part of current Southern cuisine.

❤️ Why I Love This Recipe

  • This Southern breakfast staple recipe of tender biscuits and rich sausage gravy is a fine example of the ultimate comfort food.
  • It adds warmth and nostalgia to my kitchen on cold mornings and makes a great start for busy, working weekends.
  • My sausage gravy recipe is as much about memories as it is about flavor.

🥘 Equipment I Use

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🛒 Ingredient Notes

  • Pork Sausage: I prefer a mild pork breakfast sausage, but feel free to choose a spicy version if you like a kick. I typically use the Jimmy Dean brand of sausage, and I never need to drain it. I find that it’s not nearly as fat as some of the other brands. Alternately, you might try my homemade breakfast sausage recipe!
  • All-Purpose Flour and Milk: Essential ingredients for making gravy. Whole milk gives a richer flavor, but 2% works fine in a pinch.
  • Tomatoes: Choose ripe, firm tomatoes for the best flavor and texture.
  • Herbes de Provence: I think this blend adds a little bit of a sophisticated touch to the tomatoes. However, not everyone has it on hand! If you don’t, you can use mixed Italian seasoning, your favorite seasoned salt, or even a sprinkle of oregano and garlic powder. 
  • Biscuits: Whether you use my buttermilk biscuit recipe or opt for convenience with frozen or canned biscuits, the choice is yours. The gravy tastes fantastic on any base.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

You’ll also find this recipe in my cookbook!

You can see Sausage Gravy and Biscuits on pages 52-53 in my cookbook, My Southern Table! Get your signed copy today.

🥄 How I Make Southern Sausage Gravy and Biscuits

Bake the tomatoes while you prepare the gravy:

  1. Preheat the oven to 400 degrees.
  1. Slice the tomatoes into thick slices, about 1/2″ each.
  2. Place the slices on a baking sheet drizzled with half the olive oil. Drizzle the remaining olive oil over the tomato slices and sprinkle with Herbes de Provence, garlic powder, salt, and pepper.
  1. Bake the tomato slices for about 10 minutes or until they’re softened and just beginning to brown.

Make the Sausage Gravy

  1. Add the sausage to a large skillet over medium-high heat. Break the sausage up as it cooks using a wooden spoon or potato masher. Cook until no pink color remains.
  1. Sprinkle the flour over the cooked sausage and the remaining fat in the pan. Cook, stirring constantly, for 1 to 2 minutes.
  2. Gradually add the milk. Bring the mixture back to a boil, stirring constantly, and cook until thickened.
  3. Taste and add salt and pepper if needed. Reduce the heat to low and cover the pan until ready to serve.

Assemble and Serve

Gravy poured over split biscuits on a plate.
STEP 9.
  1. Split the biscuits and place them on a plate.
  2. Serve the gravy over the warm biscuits with the tomato slices on the side.

❗ Pro Tips

  • For a thicker gravy, let it simmer a bit longer after adding the milk. If it becomes too thick, you can always thin it out with a little extra milk until you reach your desired consistency.
  • Don’t skip the drizzle of olive oil over the tomatoes before baking. It helps them roast beautifully and enhances their flavor. 
  • The herbes de Provence add a unique flavor to the tomatoes, but feel free to adjust the seasoning based on what you have on hand or your flavor preferences. Simple salt and pepper can also do the trick.
  • To keep the biscuits and gravy warm until serving, prepare the biscuits first and wrap them in a clean kitchen towel. Then, make the gravy and tomatoes. The biscuits will stay warm and ready to serve.
Sausage gravy and biscuits on a plate with baked tomatoes.

⚠️ Troubleshooting Tips

  • If the gravy seems too runny after adding the milk, let it cook a bit longer. It should eventually thicken up. Stir often to prevent clumps.
  • On the flip side, if the gravy thickens too much, just whisk in a little extra milk until you reach the desired consistency.
  • If the biscuits don’t seem fluffy, make sure the baking powder is fresh. Also, handle the dough as little as possible as overworking it leads to tough biscuits.

🔀 Recipe Variations

  • Spicy Tomato Topping: Add a sprinkle of crushed red pepper flakes to the tomatoes before baking for a spicy kick that complements the savory sausage and biscuits.
  • Herb-Infused Biscuits: Mix dried herbs, such as thyme or rosemary, into the biscuit dough for a flavor that goes very well with the gravy and tomatoes.
  • Vegetarian Option: Swap the sausage for a plant-based alternative and use vegetable broth to thin the gravy if necessary.

🍽️ How I Serve Homemade Sausage Gravy

  • With Fresh Fruit: A side of fresh fruit, such as sliced peaches or a berry medley, adds a light, refreshing contrast to the hearty sausage gravy and biscuits.
  • Scrambled Eggs: I often serve a side of scrambled eggs for a protein-packed addition.
  • Coffee: Of course! My breakfast isn’t complete without a great cup of coffee!

🍚 How I Store Leftovers

For short-term storage, keep leftover gravy in an airtight container in the refrigerator; it’ll stay fresh for up to 3 days. Biscuits should be stored separately in a zip-top bag or another airtight container at room temperature for 1-2 days to maintain their texture.

For longer storage, freeze the gravy in a freezer-safe container for up to 3 months. Biscuits can also be frozen, wrapped individually in foil, and then placed in a freezer bag. When you’re ready to enjoy, thaw the gravy in the refrigerator overnight. Reheat it on the stove over low heat, adding a splash of milk if it’s too thick. Biscuits may be warmed in the oven at 350 degrees until heated through, about 10 minutes.

❓ Questions about Southern Sausage Gravy and Biscuits

Can I make the sausage gravy ahead of time?

Yes, you can prepare the sausage gravy in advance. Store it in the fridge and gently reheat it on the stove, adding a little milk if necessary to return it to the right consistency.

What if I don’t have Herbes de Provence for the tomatoes?

No problem! You can easily substitute Italian seasoning or a mix of dried oregano and basil. Even just salt and pepper will still bring out the delicious flavors of the roasted tomatoes.

Can I use canned tomatoes instead of fresh?

Unfortunately, no. Canned tomatoes won’t stand up to the roasting process used in this recipe. If you don’t have access to good, ripe fresh tomatoes, simply skip that section of the recipe and serve the sausage gravy and biscuits without the tomatoes on the side.

Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

Sausage gravy and biscuits on a plate with baked tomatoes.

Southern Sausage Gravy and Biscuits

My Southern Sausage Gravy and Biscuits recipe is a hearty country breakfast with savory sausage gravy and buttermilk biscuits!
5 from 5 votes
Print It Rate It Save Text It
Course: Breakfast
Cuisine: Southern, Vintage
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 723kcal
Author: Lana Stuart

Ingredients

For the gravy:

  • 1 pound bulk breakfast sausage
  • 2 tablespoons flour
  • 2 cups milk
  • Salt and pepper to taste

For the tomatoes:

  • 4 large ripe tomatoes
  • 2 tablespoons olive oil
  • 2 teaspoons Herbs de Provence
  • ¼ teaspoon garlic powder
  • Dash of salt and pepper

For serving:

Instructions

Bake the tomatoes while you prepare the gravy:

  • To bake the tomatoes, preheat the oven to 400 degrees.
  • Slice the tomatoes into thick, approximately 1/2” slices.
  • Place on a baking sheet drizzled with half the olive oil. Drizzle the remaining olive oil over the tomato slices and sprinkle with Herbs de Provence, garlic powder, salt, and pepper.
  • Bake for about 10 minutes or until softened and just beginning to brown.

To make the sausage gravy:

  • Add the sausage to a large skillet over medium high heat. Break the sausage up as it cooks using a wooden spoon or potato masher. Cook until no pink color remains.
  • Sprinkle over the flour and cook, stirring constantly, for 1 to 2 minutes.
  • Gradually add the milk, stirring constantly, and cook until thickened.
  • Taste and add salt and pepper if needed.

To serve:

  • Split the biscuits and place on a plate.
  • Serve the gravy over warm biscuits with the tomato slices on the side.

Notes

  • For short-term storage, keep leftover gravy in an airtight container in the refrigerator; it’ll stay fresh for up to 3 days. Biscuits should be stored separately in a zip-top bag or another airtight container at room temperature for 1-2 days to maintain their texture.
  • For longer storage, freeze the gravy in a freezer-safe container for up to 3 months. Biscuits can also be frozen, wrapped individually in foil, and then placed in a freezer bag. When you’re ready to enjoy, thaw the gravy in the refrigerator overnight. Reheat it on the stove over low heat, adding a splash of milk if it’s too thick. Biscuits may be warmed in the oven at 350 degrees until heated through, about 10 minutes.

Nutrition Information

Serving 1 | Calories 723kcal | Carbohydrates 41g | Protein 26g | Fat 50g | Saturated Fat 15g | Cholesterol 94mg | Sodium 1283mg | Potassium 581mg | Fiber 1g | Sugar 8g | Vitamin A 302IU | Vitamin C 1mg | Calcium 184mg | Iron 4mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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Sausage Gravy and Biscuits with Tomatoes - A hearty country breakfast of sausage gravy served over biscuits with baked, herbed tomato slices on the side. https://www.lanascooking.com/sausage-gravy-and-biscuits-with-tomatoes/

— This post was originally published on May 27, 2014. It has been updated with new photos and additional information.

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44 Comments

  1. Dear Lana, Thank you for all your “good food” recipes. I must tell you though, I grew up in a very poor southern household, Oklahoma, and my Mama would fix gravy a lot, however because milk was at a premium and we didn’t always have anything but an icebox, no electricity, she would use half milk and half water for the gravy. And to this day when I make gravy I do the same thing. Actually, when we had to, she would use canned (evaporated) milk and use 1/3 milk and 2/3 water, still very good. Anyway, thank you!

    1. I was raised combing milk and water as well. I still make my gravy this way. It’s all about browning your flour for flavor. And yes, I love evaporated milk in everything

      1. Yes, you definitely have to brown the flour. Unless, of course, you want that pale white “sawmill” kind of gravy. I prefer a deep brown, rich gravy myself.

  2. If you substitute buttermilk in the place of whole milk in the bisquic biscuit recipe makes them just like scratch made buscuits. I love sausage n gravy biscuits and will try this recipe.

  3. Unfortunately, I never had “Biscuits & Gravy” , but my hubby loves that breakfast dish! He orders it every Saturday morning at our local diner…. because I usually ‘sleep-in’ on Saturday mornings after my ‘very busy’ work schedule! I will surprise him (very soon) with your delicious “Biscuits & Gravy” for ‘supper’…. since long ago I have set aside one evening a week to have ‘Breakfast for Supper’. It’s fun & easy, and we always enjoy it with a pot of freshly brewed coffee, and with a “Screwdriver’ (instead of a plain old glass of Orange Juice.) After all, it must be 5 O’CLOCK SOMEWHERE! You mentioned that you used “Jimmy Dean Sausage” in this recipe, so I’ll attempt to find it at our local market. I hope I can find it, since I’m not familiar with that product. I decided not to make your delicious sounding biscuits (from scratch), but I’ll make some very quick & easy “Bisquick” biscuits, instead. Don’t laugh….they’re not too bad after they’re slathered with gravy, I’m sure it will all taste incredible! I have many tomatoes, so I’ll hollow-out a couple of them – & stuff them with ‘lite’ cottage cheese mixed with finely chopped fresh herbs…(parsley, dill, & basil.) I can’t wait to prepare & serve this dish! I’m sure we’ll love it!

  4. Gail Y. Smith says:

    Try this with good buttery grits, serve to family and watch the happy dance begin!

  5. Lisa Evanoff says:

    I made this for dinner tonight, and it was just wonderful

    1. Lana Stuart says:

      So glad you enjoyed it!

  6. YUM! Breakfast is one of my favorite meals — and these sounds like perfection is served! :)

  7. Brenda @ a farmgirl's dabbles says:

    Mmmmmm…sausage gravy over biscuits, yum!!

  8. capturing joy with kristen duke says:

    Oh my, I LOVE sausage gravy, this looks divine! Just pinned!

  9. Carol at Wild Goose Tea says:

    It has been too too too too long since I have had biscuits and gravy. And sausage gravy is my favorite. Oh my—suddenly I am starving!

  10. Sarah Caron (Sarah's Cucina Bella) says:

    I love classic recipes too. There’s something so comforting about things you’ve eaten for years and years. And goodness, this looks dig-in ready.

  11. Angela @ Mind Over Batter says:

    This just screams delicious comfort! Do you hear that? That’s my stomach, pulling me in the direction of the kitchen. I need to make this!

    1. Lana Stuart says:

      Listen to your stomach and let it pull you right on into the kitchen! Hope you enjoy the recipe, Angela.

  12. Nutmeg Nanny says:

    Sausage gravy is my ultimate comfort food. It reminds me of grandma :)

  13. Kellie @ The Suburban Soapbox says:

    Amazing…..my stomach is growling. Need this now. :-)

  14. Kirsten/ComfortablyDomestic says:

    Biscuits & gravy is one of my favorite indulgences. Serving baked tomatoes on the side practically makes it a health food!

  15. I spent 4 years down south for college and I never ate biscuits and gravy. Now I eat it and this looks so good!

  16. Old recipes are sometimes the best recipes. Thanks for this one!

  17. I lived in Louisiana for many years and make a recipe similar to this. I love sausage and gravy. Must try the tomatoes. I have been cooking for more than 60 yrs. and never used herbes de provence. Must try them as the tomatoes look divine. i am in Maine now and have adapted a lot of southern recipes to New England recipes. You have some great recipes, Lana.

    1. Lana Stuart says:

      So glad to know that you enjoy my recipes, dearcat. And do try the Herbes de Provence. It’s a wonderful mixture of French herbs that’s good on just about everything!

  18. I love everything about this! Gravy isn’t too big here in Boston, but I feel like I should take the charge in helping to change that :)

    1. Lana Stuart says:

      I think so, Sues! Boston needs gravy. Sausage gravy.

  19. This sounds delicious! Love comfort foods!

  20. Jessica (Savory Experiments) says:

    Classically beautiful! I love the addition of tomatoes too!

  21. Lauren Kelly Nutrition says:

    I love that you added those delicious fresh tomatoes! It looks wonderful!

  22. gloria patterson says:

    I have always liked biscuit & gravy and tomato slices fro breakfast/lunch or dinner.

    But I have also loved roasted/cooked tomatoes. This will become one of my favorites……

    Thanks

  23. Martha@A Family Feast says:

    This is my idea of perfect comfort food! This looks delicious!

  24. Marjory @ Dinner-Mom says:

    Love the addition of tomatoes. Herbs de Provence is sure to work its magic!

  25. Evelyn O'Kelley says:

    Yeah! Really delicious too. I like tomatoes as a side, but I also like to have fresh southern cantaloupe as a side sometimes too. This is a good “supper” breakfast also

    1. Lana Stuart says:

      Yes, it’s a perfect breakfast-for-supper recipe!

  26. Baby June says:

    Mmm, that looks so creamy and comforting! Love the addition of tomatoes, they look really delicious.

  27. Kim (Feed Me, Seymour) says:

    This is my most favorite breakfast! I love the tomatoes with it.

  28. Patsy Gerber says:

    Fresh tomato slices are just as good—even using bacon instead of sausage.

  29. Colleen (Souffle Bombay) says:

    You just destroyed me! I HAVE to put food in my mouth this instant, that’s how hungry the thought of this was to me lol! Years ago in Kentucky on a Sunday morning, I tasted sausage gravy & biscuits for the first time and I will never ever forget the experience! MMMM!

    1. Lana Stuart says:

      It’s really hard to beat good sausage gravy and buttermilk biscuits, Colleen! I hope you’ll make this and really enjoy it.

  30. Paula - bell'alimento says:

    This does my southern heart good!

  31. Brenda@SugarFreeMom says:

    My hubby loves biscuits and gravy but I’m all over those baked tomatoes with herbs de provence!

    1. Lana Stuart says:

      I love the Herbes de Provence combination, too, Brenda. So good with tomatoes!

  32. Ginny McMeans says:

    My favorite as a child. Yours looks wonderful and the addition of fresh herbed tomatoes is really nice.

    1. Lana Stuart says:

      The tomatoes really make the dish for me, Ginny.

  33. Amy @Very Culinary says:

    Biscuits and sausage gravy is one of my all time favorite weekend meals!