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Biscuits and Sausage Gravy

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Biscuits and gravy is a classic southern comfort food! Today we are going to make flaky, buttery cathead biscuits smothered in a rich, flavorful sausage gravy. It doesn’t get much better than that.

Two cathead biscuits smothered in gravy and garnished with fresh parsley on a plate.

Biscuits and gravy is a classic southern comfort food that is pretty unbeatable if you ask me. Rich and creamy sausage gravy is ladled over buttery, flaky biscuits. Sounds amazing, right? Now imagine if the biscuits were actually the size of a cat’s head. Well, that’s what you’re getting with this cathead biscuits and gravy recipe.

The biscuits themselves are not only huge but so tender and flaky. They practically melt in your mouth. Did I mention the slight tang added by the buttermilk in the dough? Yum! Top it off with a creamy gravy made from seasoned pork sausage and you’ve got yourself a hearty and satisfying meal.

Why You’ll Love this Biscuits and Gravy Recipe

  • The biscuits are huge. The biscuits in this recipe are literally as big as a cat’s head! So you will have plenty of biscuit to go with your gravy.
  • Wonderfully rich. The butter, half-and-half, and full-fat milk give the sausage gravy an unforgettable richness that will have you racing back for seconds.
  • Great for leftovers. The gravy in particular makes for great leftovers. Pour it over extra biscuits, french fries, or breakfast potatoes. See the section below titled “Ways to Use Extra Sausage Gravy” for inspiration.
A cathead biscuit cut in half, smothered in gravy, and garnished with fresh parsley on a plate.

What You’ll Need

Here’s a list of what you will need to make biscuits and gravy. Make sure to scroll to the recipe card below for exact measurements.

For the Cat Head Biscuits

  • Salted butter
  • All-purpose flour
  • Baking powder – Check for freshness. If your baking powder is older than 6 months old, grab a new container.
  • Kosher salt
  • Buttermilk – Do not use another milk product here. It will not yield the same tender texture or tangy flavor that takes these biscuits over the top.

For the Sausage Gravy

  • Breakfast sausage – I like using Original Jimmy Dean but you could also use any seasoned pork sausage. Not a sausage fan? Try substituting diced bacon instead.
  • Salted butter
  • All-purpose flour
  • Whole milk – I highly suggest using full-fat milk here. Milk with lower fat percentages just won’t yield the same rich result.
  • Half and half
  • Kosher salt and ground black pepper
A cathead biscuit on a plate sliced in half.

How to Make Biscuits with Sausage Gravy

Ready to make the best biscuits and gravy you’ve ever had? Here’s how to do it. Make sure to scroll to the recipe card below for more detailed instructions.

Make the Biscuits

First you are going to make the biscuits. Check out my cathead biscuits post for step-by-step photos and detailed instructions. You can also use my buttermilk biscuits if you prefer!

Make the Sausage Gravy

  • Cook the sausage. Brown the sausage over medium-high heat in a large, heavy-bottomed skillet. Cook until browned and cooked through. Transfer it to a bowl and set aside.
  • Make a roux. Reduce the heat to medium. Melt the butter in the skillet. Add the all-purpose flour and whisk continuously until the roux has browned.
  • Add the milk. Slowly add the milk and half and half, whisking continuously for 2-3 minutes.
  • Serve. Cut the warm cat head biscuit in half and ladle gravy on top.
Overhead of cathead biscuits and gravy on a plate.

Variation Ideas

I decided to keep it simple here with basic buttermilk biscuits and sausage gravy but there are so many different directions you can go to make this recipe your own. Here are some ideas to try:

  • Bacon. Use diced bacon instead of sausage or incorporate cooked bacon crumbles into the biscuit dough.
  • Make it cheesy. Fold 3/4 cup shredded cheddar cheese into the biscuit dough. Parmesan, pecorino or even pepper jack would work here as well.
  • Add an egg. Top your biscuits and gravy with an easy over egg or a poached egg. I love the way the yolk mixes with the gravy.
  • Asian flare. Use lap cheong sausage (sweet Chinese sausage) in the gravy, add scallions to the biscuit dough, and brush them with toasted sesame oil instead of buttermilk.
  • Seafood. Instead of sausage, saute baby shrimp and mushrooms. I like incorporating cooked bacon and cheddar cheese into the biscuit dough when I go the seafood route.
  • Lemon. Add a splash of lemon juice and/or a teaspoon of lemon zest to break up the richness of this dish.

Tips for Success

Here are a few simple tips to help you make the best biscuits and gravy every time:

  • Make the biscuits in advance. You can easily make the biscuits in advance so that all you have to do is whip up the gravy, reheat the biscuits, and serve. See the section below on “How to Store and Reheat Leftovers”.
  • Don’t burn the roux. As you whisk the flour into the butter, watch the color of the mixture. You want it to brown, but not to burn. If you feel it is browning too quickly, turn the heat down a bit.
  • Add the milk slowly. When adding the milk and half and half to the gravy, it is important to do so slowly. Allow them to absorb into the roux fully, whisking until a smooth consistency is achieved, before adding any more. This will help you avoid a lumpy end result.
  • Keep it moving. When making the roux and adding the milk and half-and-half, make sure to whisk continuously. This will help prevent the roux from burning and will ensure a smooth gravy.

How to Store and Reheat Leftovers

If you find yourself with leftovers, allow everything to cool completely before storing in separate airtight containers (biscuits in one, gravy in another). Store the gravy in the refrigerator for up to 5 days. The biscuits can be left on the counter for 2 days or stored in the refrigerator for up to 5 days.

When it comes time to reheat, wrap the biscuits individually in aluminum foil and warm in the oven for 5 minutes at 350 degrees F. Meanwhile, heat the gravy over medium heat on the stovetop.

Closeup of cathead biscuits and gravy on a plate.

Ways to Use Extra Sausage Gravy

Leftover sausage gravy can be used in so many different ways. I almost encourage you to make a double batch so that you can try some of these ideas out.

  • Over grits. Another southern classic. Serve grits and gravy on its own or as a delicious side dish.
  • With breakfast potatoes. Enjoy leftover gravy with breakfast potatoes. Make it brunch with an egg or two and a couple of strips of bacon.
  • Gravy nachos. Pour sausage gravy over a plate of tortilla chips, top it with cheddar cheese, and pop it under the broiler until the cheese melts.
  • Poutine. Experience a taste of Canada by ladling sausage gravy over french fries and sprinkling with cheese. Broil the whole thing until the cheese melts.
  • With fried chicken. Serve this sausage gravy with another Southern classic, fried chicken. Just ladle it over the top just as the chicken comes out of the fryer. Trust me.

Can I Freeze Homemade Biscuits and Gravy?

You can. Allow the biscuits and gravy to cool completely before storing the biscuits in one airtight container and the sausage gravy in another. Store both containers in the freezer for up to 3 months. When you are ready to enjoy, allow both components to thaw in the refrigerator overnight before heating the gravy over medium heat on the stovetop. Meanwhile, wrap each biscuit in aluminum foil and reheat in the oven at 350 degrees F for 5 minutes.

Feeling impatient? You can reheat this delicious duo straight from frozen. Use the same technique as you would had you thawed them first. Just give the biscuits a bit more time in the oven and the gravy a little more time on the stovetop.

More Biscuit Recipes

Are you as obsessed with biscuits as I am? If the answer is yes, I highly encourage you to take a look at these other delicious biscuit recipes.


Biscuits and Sausage Gravy

A cathead biscuit cut in half, smothered in gravy, and garnished with fresh parsley on a plate.

This easy biscuits and gravy recipe is made with homemade cathead biscuits smothered in sausage gravy. So good!

  • Author: Rustic Family Recipes
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 biscuits with gravy
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Southern


For the Biscuits

For the Sausage Gravy

  • 1 pound Original Jimmy Dean breakfast sausage
  • 6 tablespoons salted butter
  • ¼ cup all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup half and half
  • Kosher salt and ground black pepper to taste


  1. Prepare one batch of cathead biscuits or buttermilk biscuits. (Recipes linked in ingredients section.)
  2. While the biscuits are baking, heat a large, heavy-bottomed skillet over medium-high heat
  3. Put the Original Jimmy Dean breakfast sausage in the pan and break it up using a wooden spoon.
  4. Cook the sausage until browned and cooked through. Using a slotted spoon transfer the sausage to a bowl and set aside.
  5. Reduce the heat to medium and add the butter to the skillet.
  6. Once the butter has melted, add the all-purpose flour and whisk continuously for about 1 minute.
  7. Add the milk 1/2 cup at a time, followed by the half and half, whisking until smooth between each addition.
  8. Continue to cook and whisk for 2-3 minutes
  9. To serve, cut a warm cat head biscuit in half and smoother with gravy.

Last Step:

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Keywords: biscuits and gravy, homemade biscuits and gravy, biscuits and sausage gravy

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