When cold winter weather is here, nothing brings my family to the breakfast table faster than the rich aroma of fresh biscuits and sausage gravy bubbling on the stove! This Cracker Barrel copycat sausage gravy and biscuits recipe brings the comfort of country cooking right to your kitchen.
Tender buttermilk biscuits smothered in a creamy, meaty gravy are a breakfast dream come true! And sure, Cracker Barrel’s version is delicious, but it is nice to recreate that same stick-to-your-ribs goodness without ever leaving the house.
What sets this recipe apart is its simplicity – just a handful of pantry staples turn breakfast sausage into a silky smooth gravy. The secret lies in letting the sausage release its flavorful drippings before adding flour, creating a roux that ensures a rich and hearty taste.
If you’ve been intimidated by making gravy from scratch, I promise this method is foolproof. This version delivers the perfect balance of peppery kick and rich, meaty flavor, and it’ll have you sopping up every last drop with a warm biscuit.
You can make your own buttermilk biscuits, which is simpler than you think! Or just take a shortcut and ladle the rich sausage gravy over store-bought biscuits or toast.
Let me walk you through making this breakfast favorite step by step, along with all my best tips. There is no better way to start the day than with this classic comfort food.
Are you looking for more delicious breakfast ideas? Try chocolate chip pancake donuts, Old English sausage muffins, or Scotch eggs!
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🥘Ingredient Notes
For exact amounts needed see the recipe card below
For this recipe, you need baking staples: flour, baking powder, sugar, salt, pepper, milk, and butter. You will also need:
- Breakfast sausage: I usually choose a classic pork breakfast sausage. The grease from the sausage is needed to make the gravy, so leaner turkey or chicken sausage doesn’t work as well.
- Buttermilk: Buttermilk is the key to light, flaky biscuits. Its acidity reacts with the baking powder to create the perfect rise. If you don’t have buttermilk on hand, you can quickly substitute 2 teaspoons of lemon juice or white vinegar with enough regular milk to make ¾ of a cup. Let it sit for five minutes before using.
🥣How to Make Sausage Gravy and Biscuits
- Start by making homemade biscuits.
- Preheat your oven to 425 degrees F and line a baking sheet with parchment paper.
- Mix the flour, baking powder, sugar, and salt in a large bowl.
- Grate in the cold butter and work it into the flour mixture until it resembles coarse crumbs. Stir in the buttermilk until a loose dough forms.
- Flour your work surface and gently pat the dough into a 1 ½ inch thick rectangle. Use a round biscuit cutter to cut out four biscuits, then rework the scraps and cut out two more. Place the biscuits on your prepared baking sheet and brush with melted butter, if desired.
- Pop those beauties in the oven and bake for 12-15 minutes until golden brown and risen. While they’re baking, make the gravy.
- Brown and crumble the sausage in a large skillet over medium heat. Don’t drain off any of that delicious grease—we’ll need it for the gravy!
- Sprinkle the flour over the sausage and stir to combine. Pour in the milk and stir constantly, letting the mixture bubble and thicken. Season with salt and plenty of black pepper to taste.
- Split those warm biscuits in half and spoon the sausage gravy over the top.
🍴Serving Ideas
You can never go wrong with the tried-and-true method of simply spooning the gravy over a split biscuit. Sometimes, the most straightforward preparations are the most satisfying!
I like to serve sausage gravy and biscuits with some fruit! A big glass of orange juice, a banana, or half a grapefruit all help make this a complete breakfast.
You can also make a sausage gravy breakfast sandwich if you like. Split a biscuit in half and top with a fried egg, a spoonful of sausage gravy, and a sprinkle of cheese. Sandwich it together and enjoy a portable, handheld breakfast.
And don’t worry if you run out of biscuits! The gravy is also delicious over toast, grits, or even scrambled eggs.
💭How to Store
Once they’re completely cooled, store the biscuits in an airtight container or zip-top bag. They’ll keep at room temperature for up to 2 days or in the fridge for up to 1 week.
Store the gravy in an airtight container in the fridge for up to 3 days. To reheat, pour the gravy into a saucepan and warm it over low heat, stirring occasionally, until it’s heated through.
⭐Tips
Be sure to check out the step by step instructions
- When it comes to biscuits, cold ingredients are your friend. Make sure your butter and buttermilk are straight from the fridge – this helps create those flaky, tender layers.
- Biscuit dough is delicate, so handle it with care. Mix the ingredients until they come together, and don’t twist the biscuit cutter when cutting out the rounds.
- You don’t have to make fresh biscuits. If you are in a hurry, use store-bought biscuits and just make the sausage gravy.
- Some folks like their gravy thicker, while others prefer it thinner. If your gravy seems too thick, add a splash of milk or water to thin it out. If it’s too thin, let it simmer for a few extra minutes to thicken up.
- You can add extra seasoning if you like. A pinch of cayenne pepper, some dried thyme or sage, or even a dash of hot sauce can add an extra layer of flavor.
📝Reader Questions
Absolutely! You can make the biscuits up to two days in advance and store them at room temperature in an airtight container. To reheat, just pop them in a 350°F oven for 5-10 minutes before serving.
Sure! While I typically use a classic pork breakfast sausage, you can experiment with different flavors like maple or spicy Italian sausage. Just keep in mind that you’ll need the fat from the sausage to create the gravy, so avoid using very lean sausage.
You can make a quick buttermilk substitute by mixing 2 teaspoons of lemon juice or white vinegar with enough regular milk to make ¾ of a cup. Let it sit for five minutes before using it.
The key to reheating sausage gravy is to do it low and slow. Pour the gravy into a saucepan and warm it over low heat, stirring occasionally, until it’s heated through. If it seems too thick, you can thin it out with a splash of milk or water.
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Sausage Gravy and Biscuits Recipe
Ingredients
Biscuits
- 2 cups flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 6 tablespoons unsalted butter cold
- ¾ cup buttermilk
- 2 tablespoons melted butter optional
Gravy
- 1 pound breakfast sausage
- 3 tablespoons flour
- 4 cups milk
- Salt and pepper to taste heavier on the pepper
Instructions
- Preheat your oven to 425 degrees F and line a cookie sheet with parchment paper.
- Combine your flour, baking powder, sugar, and salt in a large bowl.2 cups flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1 teaspoon salt
- Use a grater to grate in the cold butter. Quickly work the butter into the flour until coarse crumbs form.6 tablespoons unsalted butter
- Next, stir in the buttermilk until a loose dough forms.¾ cup buttermilk
- Flour your surface, place the dough on it, and gently work the dough together with your hands.
- Shape the dough into a rectangle about 1 ½ inch thick. Use a round biscuit cutter and cut out 4 biscuits.
- Rework the dough into a smaller 1 ½ inch thick rectangle and cut out 2 more biscuits.
- Place the biscuits on the prepared baking sheet.
- Optional: Melt 2 tablespoons of butter in the microwave. Brush the tops of the biscuits with melted butter.2 tablespoons melted butter
- Bake in the oven for 12-15 minutes until golden brown.
- To make the gravy, brown and crumble your sausage in a large skillet over medium heat. Do not drain off any grease!1 pound breakfast sausage
- Add the flour to the pan and stir it into the sausage. Next, pour in the milk and start stirring, letting the mixture come up to a bubble and thicken.3 tablespoons flour, 4 cups milk
- Season with salt and pepper to taste, but put more emphasis on the pepper.Salt and pepper to taste
- Serve the gravy over the biscuits.
Notes
- When it comes to biscuits, cold ingredients are your friend. Make sure your butter and buttermilk are straight from the fridge – this helps create those flaky, tender layers.
- You can make a quick buttermilk substitute by mixing 2 teaspoons of lemon juice or white vinegar with enough regular milk to make ¾ of a cup. Let it sit for five minutes before using it.
- Biscuit dough is delicate, so handle it with care. Mix the ingredients until they come together, and don’t twist the biscuit cutter when cutting out the rounds.
- You don’t have to make fresh biscuits. If you are in a hurry, use store-bought biscuits and just make the sausage gravy.
- Some folks like their gravy thicker, while others prefer it thinner. If your gravy seems too thick, add a splash of milk or water to thin it out. If it’s too thin, let it simmer for a few extra minutes to thicken up.
- You can add extra seasoning if you like. A pinch of cayenne pepper, some dried thyme or sage, or even a dash of hot sauce can add an extra layer of flavor.
- You’ll need the fat from the sausage to create the gravy, so avoid using very lean sausage.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
EXCELLENT AND EASY TO UNDERSTAND RECIPES. I ACTUALLY WILL MAKE. THANK YOU VERY MUCH
Ummmm…so, this is probably awkward, but how is this a copycat Cracker Barrel gravy recipe when cracker barrel’s gravy has no sausage in it at all…they don’t even use sausage grease to make their gravy..it’s bacon grease. (Which is why I like it so much, I prefer bacon gravy over sausage gravy). They also don’t use black pepper in it…white pepper only. Another reason I like it so much. Don’t call it a copycat recipe if it’s wildly different. Of you’ve ever had their gravy you’d never make this & call it a copycat. Not even close.