Sausage Gravy Over Biscuits

I love sausage gravy and biscuits. I’m pretty sure that I’ve mentioned before, but I love gravy or sauces. Turkey gravy, beef gravy, au jus, mushroom gravy, salad dressing, Indian sauces, the mysterious space Swiss Chalet sauce, etc.  If I can, my plate is generally gravy with a side of meat (or whatever it goes on). My salads drown. I will spoon out the sauce from butter chicken and ignore all the chicken. Having a sausage gravy over a fluffy biscuit more than meets the saucy love.

As Hubby is not a fan of sausage gravy over biscuits, but is a big one of the biscuits (specially with gooseberry jam), I will generally make a one person portion of sausage gravy.

Fluffy Biscuits

Servings 10 biscuits


  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening or unsalted butter
  • 1 egg
  • 2/3 cup milk


  • Preheat the oven to 450°F.
  • In a medium bowl, combine the flour, baking powder, sugar, and salt and whisk together.
  • Cut in shortening until the mixture resembles coarse crumbs.
  • Beat the egg with milk, then stir into the dry ingredients until it just moistened.
  • Turn onto a well-floured surface, knead 10 times.
  • Roll to inch thickness, fold over.
  • Roll to inch thickness, fold over.
  • Roll to 3/4 inch thickness.
  • Cut with a floured 3 inch biscuit cutter.
  • Place on lightly greased baking sheet, or a baking sheet lined with a silpat mat. Edges can touch.
  • If you desired a browner top, give the biscuits a light eggwash.
  • Bake at for 8-12 minutes or until golden brown.

This recipe for sausage gravy is just an estimate as it was just for one person. Feel free to omit the shallots, I add them if I have them, but otherwise the main ingredient is the sausage. I’ve used breakfast sausage, chorizo, farmers sausage, any sausage that has a lot of fat.

Sausage Gravy Over Biscuits


  • 1 cup sausage chopped small
  • 1 small shallot chopped small
  • 2 tablespoons flour (heaping)
  • Bacon fat or butter (if there isn't enough fat from the sausage)
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • 1/2 cup milk room temperature
  • 1/2 cup water


  • Saute the sausage (and shallot if you have it) until the fat has rendered out.
  • If you don't have about 2 tablespoons fat total, add bacon fat.
  • Add the flour and spices and mix together. Sauteing briefly.
  • Add the milk and whisk until it begins to thicken.
  • Add the water and whisk until it begins to thicken.
  • Add additional salt and pepper to taste. Pour over the biscuits.


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