Pioneer Woman Sausage Gravy
Few meals carry the warmth and comfort of a Southern kitchen quite like freshly baked biscuits smothered in rich sausage gravy.
This Pioneer Woman Sausage Gravy recipe is more than just breakfast—it’s a nostalgic embrace, reminiscent of quiet mornings, family gatherings, and the aroma of buttery biscuits rising in the oven. The flaky, golden biscuits paired with creamy, pepper-flecked sausage gravy create a soulful harmony that’s both hearty and satisfying.
It’s a dish born from humble ingredients, elevated through love, tradition, and that signature Southern touch.
Why People Will Love This Pioneer Woman Sausage Gravy Recipe:
Comfort in Every Bite: This dish brings deep comfort, evoking memories of home-cooked breakfasts, lazy weekend mornings, and family around the table.
Homemade Southern Tradition: It captures the essence of traditional Southern cooking—simple ingredients transformed into something deeply satisfying and soulful.
Perfect Balance of Texture and Flavor: The contrast between flaky, buttery biscuits and rich, creamy, peppery gravy creates a mouthwatering harmony of textures and flavors.
Hearty and Filling: Made with real butter, whole milk, and savory sausage, it’s a stick-to-your-ribs kind of meal that leaves you full, warm, and satisfied.
Great for Sharing and Gathering: This recipe feeds a crowd easily, making it perfect for brunches, holidays, or comforting someone you love with a hot, generous plate.
Key Ingredients:
All-purpose flour forms the base of the biscuits, giving them structure and a soft crumb that’s tender with every bite.
Cold butter, cut into pieces and blended into the dough, creates layers of flakiness and rich, buttery flavor essential to true Southern biscuits.
Buttermilk brings a subtle tang and moisture, reacting with the baking powder to help the biscuits rise beautifully and stay tender inside.
Breakfast sausage is the soul of the gravy—savory, seasoned, and sizzling with flavor that infuses the entire dish with meaty warmth.
Whole milk transforms the sausage drippings into a creamy, velvety gravy that clings lovingly to the biscuits.
Freshly ground black pepper adds depth, a subtle heat, and that signature bite which gives the gravy its unmistakable Southern character.
Expert Tips:
Use very cold butter for the biscuits: The colder the butter, the more steam it creates in the oven, resulting in flakier, taller biscuits with beautifully layered texture.
Don’t overwork the biscuit dough: Mix just until the dough comes together. Overmixing will activate the gluten and make your biscuits tough instead of tender and airy.
Brown the sausage deeply: Let the sausage get a good golden crust before adding flour. That caramelization builds intense flavor into the gravy base.
Add milk gradually while stirring constantly: This technique ensures a smooth, lump-free gravy. Pouring it all at once may lead to clumping or uneven thickening.
Let the gravy simmer slowly: Give it time to thicken naturally over low heat. Rushing the process will dull the flavor and prevent that silky, rich consistency.
Season thoughtfully at the end: Salt and pepper can intensify as the gravy cooks down—taste before final seasoning to avoid overpowering the dish.
Serve the gravy over warm, freshly baked biscuits: This enhances absorption and mouthfeel. Cold or stale biscuits will lose the magic of the gravy’s luscious texture.
How to make Pioneer Woman Sausage Gravy
Ingredients
For the Biscuits:
3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold butter, cut into pieces
1 1/4 cup buttermilk
For the Sausage Gravy:
1 pound breakfast sausage
1/3 c flour
3 to 4 c whole milk
1/2 tsp seasoned salt
2 t freshly ground black pepper,
Instructions
Making the Biscuits:
Step 1:
Preheat oven to 400 degrees Fahrenheit.
Step 2:
Combine the flour with the baking powder, and salt in a food processor or large bowl.
Step 3:
Add the butter pieces to the flour mixture and pulse until your butter is completely incorporated into it (or use a pastry cutter if using a bowl).
While pulsing (or stirring), drizzle the buttermilk into the flour mixture and blend until it just comes together in a dough and is no longer crumbly.
Step 4:
Shape and cut the dough into biscuits.
Divide the biscuits between two baking sheets.
Bake for 15-17 minutes or until golden brown.
(Optional: Brush the biscuits with melted butter when they come out of the oven.)
Making the Sausage Gravy:
Use your finger, tear small pieces of sausage also adding them in single layer to large,bottomed skillet. Brown sausage over medium-high heat until no longer pink.
Reduce heat to medium-low. Sprinkling half of flour and stirring so that sausage soaks up all, then adding little by little.
Stir and cook for another minute or so, then pour in the milk, stirring constantly.
Cook the sauce, stirring frequently, until it thickens (this may take a good 10-12 minutes). Sprinkle with seasoned salt and pepper and continue cooking until very thick and succulent.
Just adding 1/2 c milk or more if need.
Pour the sausage sauce over the warm cookies and serve immediately. This recipe can be easily doubled to serve 24 people.
Enjoy !
Important Notes When Making Pioneer Woman Sausage Gravy Recipe:
Quality ingredients make a difference: Because this recipe relies on a few simple components, the quality of your sausage, butter, and milk will directly affect the depth and richness of the final dish.
Biscuit texture depends on handling: Minimal handling keeps the dough tender. Resist the urge to knead or roll it too much—gentleness is key to fluffiness.
Gravy consistency is personal: Some prefer thick, spoon-standing gravy, others like it looser. Adjust the milk near the end to suit your taste and serving style.
Freshly ground pepper is essential: Pre-ground pepper lacks the brightness and warmth that fresh grinding brings. It’s not just a seasoning—it’s a core flavor in Southern gravy.
This dish doesn’t hold well for long: Sausage gravy is best served fresh. If needed, store and reheat gently with added milk, but know that the texture may change slightly.
Make it your own: While traditional, this recipe is highly adaptable—add a pinch of cayenne for heat, a dash of garlic powder for depth, or fresh herbs for brightness.
How To Enjoy the Pioneer Woman Sausage Gravy After Cooking:
Serve While Piping Hot
Right after the gravy reaches its perfect thickness and the biscuits are golden and fragrant from the oven, serve immediately. Warmth is crucial—this is comfort food at its finest, and temperature enhances both flavor and texture.
Split the Biscuits Gently
Use a fork—not a knife—to split your biscuits. This keeps the inner crumb fluffy and allows the gravy to soak in more naturally. Place each half open-faced on a plate, ready to cradle the rich, peppery gravy.
Ladle the Gravy Generously
Pour a hearty ladle of sausage gravy over the biscuits. Let it pool and cascade down the sides. Don’t hold back—this is meant to be indulgent.
Pair with a Simple Side
A side of scrambled eggs, a handful of fresh fruit, or even a light arugula salad can provide balance and freshness to this rich meal. A tall glass of cold milk or strong black coffee also makes a perfect pairing.
Add a Personal Touch
Sprinkle with fresh herbs like chives or parsley for a bit of color and freshness, or add a dash of hot sauce for extra heat and tang.
Take Your Time
This is not a rushed meal. Savor each bite slowly, allowing the creamy gravy and buttery biscuit to melt together. Let the experience warm you from the inside out.
Store and Reheat Thoughtfully (if needed)
If you have leftovers, store the gravy and biscuits separately. Reheat the gravy gently on the stovetop with a splash of milk to restore creaminess, and warm the biscuits in a low oven to bring back their crisp edges.
Nutrition Information:
For one serving of the Pioneer Woman Sausage Gravy with biscuit (based on 1 of 12 servings):
Calories: 430 kcal | Total Fat: 29.5 g | Saturated Fat: 13.2 g | Monounsaturated Fat: 9.1 g | Polyunsaturated Fat: 2.3 g | Cholesterol: 65 mg | Sodium: 680–800 mg (depending on sausage and added salt) | Total Carbohydrates: 27.5 g | Dietary Fiber: 1.1 g | Sugars: 3.5 g | Protein: 12.6 g
Frequently Asked Questions:
Can I make the sausage gravy ahead of time?
Yes—but for best texture, reheat it slowly. Store the gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk to restore its creamy consistency as it thickens when cold.
What kind of sausage works best for this recipe?
Use bulk breakfast sausage with mild or spicy seasoning depending on your taste. Pork sausage is traditional, but turkey sausage also works if you want a lighter option. Avoid pre-cooked sausage links—they won’t provide the fat needed for a proper gravy base.
Can I use store-bought biscuits instead of homemade?
Yes, but homemade makes a big difference. Store-bought biscuits are a time-saver, but making your own gives you control over flakiness, flavor, and texture. If you’re in a hurry, choose a high-quality frozen or refrigerated biscuit dough.
Why is my gravy too thin or too thick?
Gravy thickness depends on the flour-to-milk ratio and cooking time. If it’s too thin, simmer a bit longer or add a small spoonful of flour mixed with cold milk. If too thick, simply whisk in more milk a little at a time until the desired consistency is reached.
Can I freeze leftover sausage gravy?
Technically yes, but it’s not ideal. Milk-based gravies can separate when thawed, affecting texture. If you must freeze it, cool completely and store in an airtight container. Reheat gently with added milk and vigorous whisking to restore smoothness.
How do I keep my biscuits from turning out flat or dense?
Use cold butter and avoid overworking the dough. Cold butter creates steam pockets during baking, making the biscuits rise and become flaky. Also, handle the dough gently—overmixing activates gluten, which leads to tougher biscuits.
Why does my gravy sometimes turn out lumpy?
Lumps form when flour isn’t fully incorporated before adding milk. Be sure to sprinkle the flour evenly over the browned sausage, stir it in completely, and cook for about a minute before adding the milk gradually, whisking constantly to maintain smoothness.
What’s the best way to cut biscuits evenly without compressing the dough?
Use a sharp biscuit cutter or a floured drinking glass, and press straight down without twisting. Twisting seals the edges and prevents proper rising. Also, gather and reuse scraps gently—each reroll makes the dough slightly tougher.
How do I know when the gravy has thickened enough?
The gravy is ready when it coats the back of a spoon and drags slightly when you stir. It should be rich but pourable. If you’re unsure, test a spoonful on a plate—if it spreads slowly and holds shape, it’s done.
Can I make this recipe without a food processor?
Absolutely—just use a pastry cutter or your fingers to blend the butter into the flour. The food processor makes it faster, but traditional hand-mixing works just as well. The key is to work quickly and keep the butter cold.