Homemade Biscuit Gravy from Scratch (Classic Country Style)
Creamy, rich, and full of savory flavor — perfect over warm, fluffy biscuits.
🥛 Ingredients
1 lb breakfast sausage (pork or turkey)
3 tablespoons butter (if sausage is lean)
1/3 cup all-purpose flour
3–4 cups whole milk (adjust for thickness)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or more, for classic flavor)
1/4 teaspoon garlic powder (optional)
👩🍳 Instructions
1️⃣ Cook the Sausage
Place sausage in a large skillet over medium heat.
Cook, breaking it up with a spoon, until fully browned and no longer pink.
Do not drain the grease (this is flavor!).
If there isn’t much grease, add 2–3 tablespoons butter.
2️⃣ Make the Roux
Sprinkle flour evenly over the cooked sausage.
Stir constantly for about 1–2 minutes to cook out the raw flour taste.
The mixture will look thick and pasty.
3️⃣ Add the Milk
Slowly pour in 3 cups of milk while stirring continuously.
Keep stirring as it thickens (about 5–7 minutes).
If gravy is too thick → add more milk.
If too thin → simmer a little longer.
4️⃣ Season
Add salt, black pepper, and garlic powder (if using).
Taste and adjust seasoning.
Classic biscuit gravy is heavy on black pepper — don’t be shy!
🍽️ Serve
Spoon generously over:
Fresh homemade biscuits
Toast
Hash browns
Fried eggs
Homemade Biscuit Gravy from Scratch
