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Southern Breakfast: Homemade Biscuits & Sausage Gravy

Old man winter is here to stay. Temperatures have dropped and our tables and stomachs are filling up with one thing and one thing only – comfort food.

In the South, sausage gravy is always on the menu (both at home and at restaurants). While I personally associate sausage gravy with blustery, winter days, it’s a delicious brunch option anytime of year.

Growing up, my dad would spend weekend mornings making drop biscuits and perfecting his creamy sausage gravy. When it was time to serve, we’d split the biscuits in half, top them with a fried egg (egg yolk and sausage gravy is a match made in heaven), and smother them with sausage gravy. In my house, sausage gravy is considered a delicacy. After trying this recipe, you’ll understand why.

For this hearty Southern breakfast, the Test Kitchen whipped up sausage gravy in the Hamilton Beach® Deep Dish Ceramic Skillet. First crumble sausage and cook until browned in the skillet. Then add butter and cook until it’s melted. Stir in flour, black pepper, garlic powder, and salt and cook until the mixture thickens. Finally stir in milk and half and half until your gravy is thick and creamy.

Serve this sausage gravy over fluffy, warm, homemade biscuits and prepare to be wowed. While simple, this recipe is quintessential Southern comfort food. Whether you’re in the mood for a big meal to fuel the busy day ahead, or you just want to treat yourself to a Southern speciality, start your day with this classic country breakfast.

Sausage Gravy with Homemade Biscuits

Yield: Serves 12
Author: Hamilton Beach Test Kitchen


  • 1 pound bulk pork sage sausage
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 3 cups milk
  • 1 cup half and half
  • Homemade Biscuits


  1. Heat the electric skillet to 350°F.
  2. Crumble sausage and add to skillet. Stirring constantly, cook until browned, about 5 minutes.
  3. Add butter to pork in skillet, cook until butter is melted.
  4. Stir in flour, black pepper, garlic powder and salt and cook until mixture thickens. Gradually stir in the milk and half and half and cook until thickened.
  5. Serve over Homemade Biscuits.


Substitute 1 pound bulk hot pork sausage for the 1 pound bulk pork sage sausage for a spicy sausage gravy.

The Durathon® ceramic nonstick coating on the Hamilton Beach® Deep Dish Ceramic Skillet is 4 times more durable than traditional nonstick

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  1. Now why tf you put this nasty ass recipe on the internet. My mouth hotter than a Jalapeño coochie. All that damn pepper. This gotta be a white person recipe. I shoulda just hit up my aunt sharron for all this shit.

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