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.
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.
— This post was originally published on May 27, 2014. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 4
Primary Ingredient(s): Sausage, flour, milk, tomatoes, herbs, biscuits
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“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!”
— Colleen
What Makes This Recipe Special
This recipe is at the heart of Southern cooking, where biscuits and sausage gravy are foundational and deeply familiar. The gravy is rich and well-seasoned, making it a perfect match for the buttermilk biscuits it’s spooned over.
The baked tomatoes are my own addition, certainly not traditional, but chosen simply because they work. Their bright flavor complements the richness and adds balance to the plate without competing with the gravy and biscuits. The dish remains grounded and recognizable, but is shaped by experience and preference while respecting tradition.
Equipment You’ll Use
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- Deep Skillet or Saute Pan
- Baking Sheet
- Wooden Spoon or Meat Chopper/Potato Masher (for breaking up the sausage as it cooks).
- Measuring Cups and Spoons
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.
The complete ingredient list with detailed measurements is included in the printable recipe card 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 to Make Southern Sausage Gravy and Biscuits
Bake the tomatoes while you prepare the gravy:
- Preheat the oven to 400 degrees.
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- Slice the tomatoes into thick slices, about 1/2″ each.
- 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.
Pro Tip
Don’t worry if you don’t have Herbes de Provence on hand. You can also use an Italian seasoning mixture, or just a little dried oregano, or just salt and pepper.
- Bake the tomato slices for about 10 minutes or until they’re softened and just beginning to brown.
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.
Pro Tip
At this point, if you think you have too much grease from the sausage, you can drain some off before you add the flour. You’ll need to keep at least 2 or 3 tablespoons of fat with the sausage.
- Sprinkle the flour over the cooked sausage and the remaining fat in the pan. Cook, stirring constantly, for 1 to 2 minutes.
- Gradually add the milk. Bring the mixture back to a boil, stirring constantly, and cook until thickened.
- Taste and add salt and pepper if needed. Reduce the heat to low and cover the pan until ready to serve.
Assemble and Serve
- Split the biscuits and place them on a plate.
- Serve the gravy over the warm biscuits with the tomato slices on the side.
Recipe 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.
Recipe Variations to Try
- 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 to 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!
Storing 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
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.
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.
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.
More Recipes You’ll Like
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Cinnamon Rolls with Cream Cheese Icing (Cinnabon Copycat)
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If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Southern Sausage Gravy and Biscuits
Ingredients
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 the gravy:
- 1 pound bulk breakfast sausage
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper to taste
For serving:
- 8 buttermilk biscuits (use frozen, refrigerated, or use my recipe for homemade)
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.4 large
- 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.2 tablespoons olive oil, 2 teaspoons Herbs de Provence, ¼ teaspoon garlic powder, Dash of 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.1 pound bulk breakfast sausage
- Sprinkle over the flour and cook, stirring constantly, for 1 to 2 minutes.2 tablespoons flour
- Gradually add the milk, stirring constantly, and cook until thickened.2 cups milk
- Taste and add salt and pepper if needed.Salt and pepper to taste
To serve:
- Split the biscuits and place on a plate.8 buttermilk biscuits
- 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
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.
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!
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
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.
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.
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!