The #1 Secret to Absolutely Amazing Sausage Biscuits and Gravy (You’ll Thank Us!)

Oh, so many wonderful things! As we discussed in the “Serving Suggestions,” classic pairings include:
Eggs: Fried, scrambled, or even poached. A runny yolk mingling with the gravy is heavenly.
Fruit: A fresh fruit salad or sliced berries provide a light, sweet contrast.
Potatoes: Hash browns or home fries make it an even heartier feast.
Bacon or Ham: If you’re going all out on a Southern breakfast spread!
Simple Greens: Sautéed spinach or a light salad can balance the richness.
Honestly, Sausage Biscuits and Gravy is often substantial enough to be the star of the meal with just a simple side like fruit or a single egg.

The “biscuits and gravy” Americans typically eat, especially in the Southern United States and increasingly popular nationwide, refers to soft, leavened wheat biscuits (similar to scones but usually more savory and fluffy, often made with buttermilk) smothered in a creamy white gravy.
The most iconic version of this gravy is sausage gravy, which is what our recipe focuses on. This gravy is made from pork sausage crumbles, rendered sausage fat, flour (to make a roux), and milk or cream (we use half-and-half for a perfect balance). It’s typically seasoned generously with black pepper, and often other herbs and spices like sage, thyme, or a touch of red pepper flakes.
There are other types of gravy served with biscuits (like tomato gravy, red-eye gravy made with ham drippings and coffee, or even chocolate gravy in some regions!), but sausage gravy is by far the most common and widely recognized when someone says “biscuits and gravy.”

This is a fun one because “biscuit” means something very different in the UK! To a Brit, a “biscuit” is what an American would call a cookie – typically a small, sweet, crisp baked good.
The American “biscuit” (the fluffy, scone-like bread) doesn’t have a direct, single-word equivalent in common British parlance, though it’s closest in texture and composition to a savory scone.
Therefore, the American concept of “biscuits and gravy” (our fluffy biscuits with savory white sausage gravy) doesn’t really exist as a traditional dish in the UK. They wouldn’t have a specific name for it because it’s not part of their culinary landscape.
If you tried to describe it, you might say “savory scones with a creamy pork sausage sauce,” but it wouldn’t have the same cultural resonance. They have their own delicious gravy traditions, typically brown gravies served with roasts, pies, or bangers and mash, which are quite different.

This is where our “#1 Secret” – the Trinity of Flavor & Technique Perfection – really shines! To recap and expand:
Good Quality Sausage: Start with flavorful pork sausage. The sausage itself is a primary flavor component. Sage sausage is a classic for a reason.
Proper Browning: Don’t just cook the sausage; brown it well to develop deep, caramelized flavors (Maillard reaction).
Use the Rendered Fat: That flavorful sausage fat is crucial for the roux. Don’t discard all of it!
Toast the Flour: Cooking the flour in the fat for a minute or two eliminates any raw flour taste and adds a nutty depth.
Sufficient Seasoning:
Black Pepper: Don’t be shy! Freshly ground black pepper is key.
Herbs: Small amounts of complementary herbs like sage (if not already in your sausage), thyme, or rosemary can elevate it.
A Hint of Heat: A pinch of red pepper flakes or cayenne can add a wonderful background warmth.
Creaminess: Using half-and-half or a combination of milk and cream provides a richer, more luxurious texture and taste than just milk alone.
Patience: Allowing the gravy to simmer gently lets the flavors meld and the gravy thicken properly.
Salt Balance: Taste and adjust salt carefully at the end. Sausage is already salty, so you may not need much, if any, additional salt.
A Tiny Bit of Umami (Optional Advanced Tip): Some people add a tiny dash of Worcestershire sauce or a pinch of MSG for an extra savory depth, but this is definitely not traditional and should be used sparingly if at all. Our recipe focuses on classic, pure flavors.

It’s called Sausage Biscuits and Gravy (or often just “Biscuits and Gravy” when sausage gravy is implied) for a very straightforward reason: the dish consists of two primary components:
Biscuits: These are the American-style, soft, leavened quick breads we’ve been discussing.
Gravy: This refers to the savory sauce served over them, in this popular case, a white gravy made with sausage, flour, milk/cream, and seasonings.
The name is descriptive of its main parts. It’s a simple, unpretentious name for a simple, unpretentious (yet incredibly delicious) dish that originated as hearty, practical fare. The “sausage” qualifier is often added to specify the type of gravy, as there are other gravies that can be served with biscuits in Southern cuisine.

There are several ways to thicken gravy, depending on what stage you’re at and what ingredients you have:
Simmer Longer (If it’s just a bit too thin): If your gravy is close to the right consistency but just a little loose, the easiest method is often to simply let it simmer gently over low heat for a few more minutes, uncovered. This allows excess liquid to evaporate and the gravy to reduce and thicken naturally. Stir occasionally to prevent scorching. This is the best first approach for our sausage gravy.
Roux (For future reference or if starting over): A roux (equal parts fat and flour cooked together) is the classic thickener for many gravies, including our sausage gravy. If you were making a different gravy from scratch and it was too thin, you could make a small amount of roux in a separate pan, then gradually whisk it into the hot gravy.
Flour Slurry: Mix equal parts all-purpose flour and cold water (e.g., 1 tablespoon flour to 1 tablespoon cold water) in a small bowl until completely smooth and lump-free. Slowly whisk the slurry into the simmering gravy. Bring it back to a simmer and cook for a few minutes, stirring, to cook out the raw flour taste and allow it to thicken. Use sparingly, as too much can make the gravy taste pasty.
Cornstarch Slurry (Gluten-Free Option): Similar to a flour slurry, mix equal parts cornstarch and cold water (e.g., 1 tablespoon cornstarch to 1 tablespoon cold water) until smooth. Whisk it into the simmering gravy. Cornstarch has about twice the thickening power of flour and creates a glossier finish. It thickens very quickly once it comes to a boil, so use it cautiously. Cook for a minute or two to remove any starchy taste. Note: For traditional sausage gravy, a flour-based roux/thickener is preferred for flavor and texture.
Beurre Manié (“Kneaded Butter”): Knead equal parts softened butter and flour together to form a paste. Whisk small balls of this paste into the simmering gravy one at a time, letting each dissolve and thicken before adding more. This adds richness as well as thickening.
For Our Sausage Gravy: If, after the initial simmering time, your gravy isn’t as thick as you’d like, the first and best option is to let it simmer a bit longer, stirring. The flour in the roux should do its job with enough time. Adding a slurry should be a last resort as it can slightly alter the classic texture and flavor profile we’ve built.