Biscuits and Sausage Gravy

December 14: National Biscuits and Gravy Day

May 14 marks National Buttermilk Biscuits Day. Seven months later, it’s National Biscuits and Gravy Day. When we make buttermilk biscuits, we usually eat them with butter or fruit spreads. This time we smothered them with a creamy white pork sausage gravy for a filling weekend breakfast/brunch. Buttermilk biscuits and sausage gravy are popular where we live in Texas and is a quintessential Southern staple because of their down home deliciousness. Make them for breakfast or brunch and especially on National Biscuits and Gravy Day.


(Adapted from Food Network)

  • buttermilk biscuits (homemade or canned)
  • 1 pound pork sausage (we used Jimmy Dean brand regular sausage)
  • 1/3 cup flour
  • 3+ cups milk
  • salt and pepper to taste


While baking the buttermilk biscuits, crumble pork sausage into a skillet. Cook over medium high heat until the meat is no longer pink. Gradually mix in the flour. Lower the heat to medium low and pour in two cups of milk.

Keep stirring until thickened then add another cup of milk (at least five minutes). For a thinner gravy, pour another cup of milk and keep stirring. Salt and pepper to taste. Serve with warm buttermilk biscuits.