Quick and Easy Country Gravy

Updated on December 23, 2017
wpcooper profile image

Finn Liam has a career in librarianship, having worked in a variety of library settings. He currently lives in California's Central Valley.

Biscuits and Gravy with Scrambled Eggs

Easy in about twenty minutes
Easy in about twenty minutes


  • Ground Sausage - small portion (hot or mild)
  • Milk - 1 cup
  • Flour - 1 tablespoon
  • Vegetable Oil - 1 tablespoon
  • Salt
  • Pepper
  • Sage (if desired)
  • Parsley (if desired)

Ingredients are pretty simple

Recipe for One

I am going to base this recipe on one person. If you want to cook for a larger group, just enlarge the portions.

This is a quick and easy fix for people who are on a budget, have limited time and don't want anything too complicated to clean up afterwards. I'm going to recommend you buy the frozen or refrigerated biscuit dough, although you can make your own if you wish.

Click thumbnail to view full-size

Breakfast is important

Breakfast is said to be the most important meal of the day and if you are partial to country cuisine, you may wish to try this recipe for country gravy. Pour over biscuits or use on Country Fried Steak.

Step 1 - Brown the Sausage

Use an 8 inch skillet (or cast iron) over medium/low heat.

I used a small portion of sausage in this batch - probably a little more than I should have. If you like a lot of meat in your gravy you can add more, but if you just want a little for flavor, I would recommend about 1/8 lb. You can see I took a small corner off the brick.

I used Johnson's Ground sausage (mild) that comes in one pound packets. If you want a little extra kick, try the spicy kind. But for breakfast gravy, your best bet is probably the mild flavor.

It doesn't take long to brown the meat and you want to move it around to keep it from burning.

Add Oil and Flour

Click thumbnail to view full-size
add oil and mixspoon in flourmix well
add oil and mix
add oil and mix
spoon in flour
spoon in flour
mix well
mix well


You may want to break up the sausage more when cooking. Some people like larger chunks of meat in their gravy, some do not.

Step 2: Add Oil and Flour

Add one tablespoon of oil and mix well. Cook for about three minutes.

Add one tablespoon of flour and stir. Cook well until flour is well done. You should have a pasty substance.

Turn heat down to low.

Slowly add 1 cup of milk

Click thumbnail to view full-size

Step 3: Add Milk

Turn up heat to medium.

Slowly add 1 cup of milk while stirring.

Mix well, bring to a simmer.

Add salt, pepper, sage and other spices if desired. Season to taste.

Gravy will be thin and when it starts to thicken, turn down heat.


Gravy mix will be thick after adding the flour. You want to cook it well until it forms a paste. It should turn brown. if you need to, you can add a little more oil for the consistency.

When you add the milk, it will thin out but then thicken again after cooking.

Allow gravy to simmer and thicken

If gravy is too thick, add a little more milk
If gravy is too thick, add a little more milk

Spoon Over Biscuits and Enjoy!

Click thumbnail to view full-size

Was this recipe helpful?

See results


You can make larger portions and refrigerate three to four days. Gravy will thicken upon cooking and you can add milk or water for consistency.


    0 of 8192 characters used
    Post Comment

    • Coffeequeeen profile image

      Louise Powles 3 months ago from Norfolk, England

      That looks lovely. I'll be trying this one, thankyou. =)