Homemade Sausage Gravy (Cracker Barrel Copycat)

homemade sausage gravy over halved country biscuits on a white plate with a glass of orange juice in the background

5 from 1 vote

Homemade Sausage Gravy (Cracker Barrel Copycat)

This homemade sausage gravy is a spot on copycat of Cracker Barrel's rich gravy. Spoon it over flaky biscuits for the ultimate breakfast comfort food!

Prep Time25

Cook Time20

Total Time45

Course: Breakfast, Brunch

Cuisine: American, Southern

Servings:

Calories: 621kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

For The Biscuits

2 cups flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
6 tablespoons unsalted butter cold
¾ cup buttermilk

For The Gravy

1 pound breakfast sausage
3 tablespoons flour
4 cups of milk
Salt and pepper to taste heavier on the pepper

US Customary - Metric

Instructions

Preheat your oven to 425 degrees and line a cookie sheet parchment paper.
In a large bowl combine your flour, baking powder, sugar and salt.
2 cups flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1 teaspoon salt
Use a grater to grate in the cold butter.
6 tablespoons unsalted butter
Quickly work the butter into the flour until coarse crumbs form.
Next stir in the buttermilk until a loose dough forms.
¾ cup buttermilk
Flour your surface and place the dough onto the surface and gently work the dough together using 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.
Brush the tops with melted butter if desired.
Bake in oven for 12-15 minutes until golden brown.
To prepare the gravy in a large skillet over medium heat brown and crumble your sausage.
1 pound breakfast sausage
Do not drain off any grease!
Add your flour to the pan and stir into the sausage.
3 tablespoons flour
Next pour in the milk and start stirring letting the mixture come up to a bubble and thicken.
4 cups of milk
Season with salt and pepper to taste but heavier on the pepper.
Salt and pepper to taste
Serve the gravy over the biscuits.

Notes

Use any kind of breakfast sausage you like but avoid turkey sausage. The gravy needs the fat from the sausage to work and turkey sausage is too lean.
Do not drain any of the grease from the sausage before working the flour in.
When you make the biscuit dough, you just want to work it until it comes together. If you overwork it, the biscuits will be too dense.
Don't feel like making biscuits? Serve the gravy over toast, grits, or hashbrowns instead!

Nutrition