Skillet Biscuits and Sausage Gravy
Refrigerator biscuits baked golden, split, and smothered in a peppery sausage roux gravy — the Southern breakfast classic in 25 minutes total.
- Cook temp
- 400°F
- 204°C · preheat
- Total time
- 25 min
- 5 prep · 20 cook · 3 rest
- Rest
- 3 min
- Before slicing
5-Star Sausage Gravy with Ree Drummond | The Pioneer Woman | Food Network · Food Network
Ree Drummond demonstrates browning breakfast sausage in a skillet, making a flour roux in the drippings, and whisking in milk until thick.
- Target //Cook at 400°F oven; Medium stovetop for 20 mins.
- Doneness //Cook until visual doneness cue is met. Rest 3 mins before slicing.
- Golden Rule //Whole milk over 2% every time — the extra fat is what makes country-style gravy silky instead of thin and pale. If all you have is 2%, add 1 tbsp butter to the roux stage to compensate for the missing fat.
- Family Tweak //Cut the pepper in half for kids' portions and ladle gravy sparingly over half a biscuit. Whole biscuits are large and can be tricky for young mouths without adult cutting them in half first.
Ingredients
- 1 canRefrigerator Buttermilk Biscuits, 8 count, Grands or similar
- 1 lbBulk Sage Breakfast Sausage, Jimmy Dean or similar
- 3 tbspAll-Purpose Flour
- 2 1/2 cupsWhole Milk
- 1 1/2 tspCoarse Black Pepper
- 1/2 tspKosher Salt
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Not included: Refrigerator Buttermilk Biscuits, Bulk Sage Breakfast Sausage — no confident product match, so you'll need to add them yourself.
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Get to the point
- 1
Bake 8-count biscuits at 400°F for 15 min while making gravy.
- 2
Brown 1 lb sage breakfast sausage in 12-inch skillet 6 min in 1/2-inch crumbles.
- 3
Sprinkle 3 tbsp flour over sausage; cook 90 sec. Whisk in 2.5 cups whole milk.
- 4
Simmer 5 min until spoon-coating; season with 1.5 tsp cracked black pepper.
Step by step
Tap a step to cross it offStart the Biscuits Baking
15 minPreheat oven to 400°F. Arrange 8 refrigerator buttermilk biscuits on a lightly greased half sheet pan, spaced 1 inch apart. Bake per package direction (about 15 minutes) while you make the gravy.
WhyKick the biscuits off first — they set the timer for the whole recipe. Gravy comes together in 12 minutes, so start the oven work before the stovetop work.
Brown the Sausage
6 minHeat a 12-inch skillet over medium-high heat (no oil needed — sausage renders plenty). Add 1 lb bulk sage breakfast sausage. Break into 1/2-inch crumbles with a wooden spoon; brown for 6 minutes until no pink remains and edges are caramelized.
WhyRough crumbles beat fine mince. Big chunks give you meaty bites in the gravy instead of a uniform pink paste.
Sprinkle the Flour
2 minDo NOT drain the fat — the fat is your roux medium. Reduce heat to medium. Sprinkle 3 tbsp all-purpose flour evenly over the sausage. Stir constantly for 90 seconds until the flour is fully absorbed and smells nutty.
WhyYou need at least 3 tbsp fat rendered from the sausage for the roux to work. Lean turkey sausage won't render enough — add 1 tbsp butter if you go lean.
Whisk in the Milk
Slowly pour in 2.5 cups whole milk while whisking constantly. Keep whisking until the flour lumps are fully dissolved. The mixture will look thin but will thicken as it heats.
WhySlow pour + constant whisk = smooth gravy. Dumping all the milk at once creates lumps that no amount of later whisking will smooth out.
Simmer to Spoon-Coating
5 minBring to a gentle simmer over medium heat. Cook 5 minutes, stirring constantly, until the gravy coats the back of a wooden spoon and holds a line when you swipe a finger through.
WhyThe gravy thickens more as it sits. Pull it 15% thinner than you want to eat it — by the time the biscuits are split and plated, it'll be perfect.
Pepper Aggressively, Split, and Smother
Kill the heat. Season the gravy with 1.5 tsp coarse black pepper and 1/2 tsp kosher salt. Split hot biscuits open on plates and ladle the gravy generously over the top. Serve immediately.
WhyBlack pepper in sausage gravy is not a garnish — it's a required ingredient. 1.5 tsp sounds like a lot; it's exactly right for the Southern original.
- Dad pro tip
- Whole milk over 2% every time — the extra fat is what makes country-style gravy silky instead of thin and pale. If all you have is 2%, add 1 tbsp butter to the roux stage to compensate for the missing fat.
- Kid & toddler adjustment
- Cut the pepper in half for kids' portions and ladle gravy sparingly over half a biscuit. Whole biscuits are large and can be tricky for young mouths without adult cutting them in half first.
- Serve with
- Over-easy or scrambled eggs on the side · Fresh sliced tomatoes or berries · Hash browns or home fries
- Reheating
- Rewarm gravy in a saucepan over medium-low for 4 minutes, whisking in 2 tbsp whole milk to loosen. Warm biscuits in a 350°F oven for 5 minutes. Gravy in the microwave splits and separates.
- Calories
- 485
- Protein
- 16 g
- Carbs
- 34 g
- Fat
- 32 g
Nutrition source: USDA FoodData Central #167832 (pork sausage) and #170842 (whole milk). Cook-time basis: Tested on 1 can (8 count) refrigerator buttermilk biscuits baked at 400°F for 15 min, plus 1 lb Jimmy Dean sage sausage browned in a 12-inch skillet with 3 tbsp flour and 2.5 cups whole milk.
Frequently Asked Questions
Can I use homemade biscuits?
Absolutely — a from-scratch buttermilk biscuit is unquestionably better. Use a standard 2-cup flour recipe. Refrigerator biscuits are the weekday shortcut, not the standard.
Can I use hot sausage instead of sage?
Yes, hot Italian sausage or spicy country sausage both work. Skip the black pepper down to 1 tsp so the heat balances.
How do you reheat leftover skillet biscuits and sausage gravy without ruining the texture?
Rewarm gravy in a saucepan over medium-low for 4 minutes, whisking in 2 tbsp whole milk to loosen. Warm biscuits in a 350°F oven for 5 minutes. Gravy in the microwave splits and separates.
How do I adapt this meal for picky kids or toddlers?
Cut the pepper in half for kids' portions and ladle gravy sparingly over half a biscuit. Whole biscuits are large and can be tricky for young mouths without adult cutting them in half first.
What are the best side dishes to serve with this?
Recommended sides include Over-easy or scrambled eggs on the side, Fresh sliced tomatoes or berries, Hash browns or home fries.