5 from 6 votes

White Biscuit Gravy (without sausage)

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Creamy white biscuit gravy with simple ingredients is what a great morning is made of. Perfect to smother homemade buttermilk biscuits with, this peppered gravy is a classic delicious option that takes minutes to whip up. 

Country gravy (basic white gravy) is a sausage-free, bacon grease-free white sauce guaranteed to provide you with the perfect creamy comfort dish. 

sausage free white gravy on a biscuit.

Why you will love Breakfast Gravy without Sausage.

I love biscuits n’ gravy, but it’s just a heavy breakfast recipe. Gravy from scratch is surprisingly easy and much better than falling back on a jar of white gravy for biscuits. 

While sausage is usually a no-brainer for me when it comes to a breakfast casserole recipe, I think twice before adding it to the white gravy. Keeping homemade biscuits and gravy simple will lighten the load (so to speak) on comfort food

Whether you call biscuit gravy, peppered gravy, country gravy, or sawmill gravy, this flour-based white gravy recipe is perfect for not only biscuits but also chicken fried steak.

Once you have a simple gravy recipe, you will realize the versatility in many gravy-needed menus that do not just include a flaky biscuit. 

 Ingredients 

  • Unsalted butter – Butter is half the flavor of any good breakfast recipe. 
  • Flour – All-purpose flour is used to thicken the white gravy. 

  • Seasonings – Salt, ground black pepper, and garlic powder.
  • Milk – It’s also OK to use half and half or a mixture of cream and milk. Heavy whipping cream gives the gravy a bit of richness. 
  • Biscuits for serving

How to make White Biscuit Gravy without Sausage 

  1. Add butter, and flour, season with salt, black pepper, and garlic to a heavy skillet, and heat over medium heat until browned, about 10 minutes, whisking frequently. 
  2. Slowly whisk in milk until the flour mixture is no longer lumpy.
  3. Heat the biscuits and gravy without sausace mixture until it thickens, which takes about 5 minutes.
  4. Serve gravy immediately over warm this American biscuit recipe
white gravy in a skillet.

Breakfast Gravy Variations

  • Breakfast Sausage Gravy: If you prefer a classic Southern recipe, the white gravy should include cooked sausage and its drippings. 
  • White Pepper Gravy: Some country homestyle gravy has the distinct flavor of super peppery. It’s OK to season with pepper as much as you like. I suggest starting with a tsp at a time until you reach the flavors you like. You can always add more in, but you can’t take it back out. 
  • Instead of serving over fluffy biscuits, serve over chicken tenders!
fork holding biscuit n gravy.

Suggested homemade gravy seasoning.

I like to keep creamy gravy simple with salt, pepper, and garlic. However, extra flavor it with other savory seasonings and herbs like basil, oregano, thyme, and onion powder.

Gravy also does well with a spicy kick like Slap Ya Mama Seasoning

How to thin gravy from scratch. 

If gravy cooks too long, it can become thick.

It’s easy to thin out gravy by whisking in a bit of milk a little at a time until the thinner gravy consistency is desired. 

Can White Country Gravy be made ahead of time? 

It can, but the fridge will thicken up the gravy.

To reuse, pour into a saucepan and heat on low on the stove. Add a bit of heavy whipping cream or additional milk to thin as needed. 

5 from 6 votes

Biscuit Gravy (without Sausage)


Prep Time 10 minutes
Cook Time 8 minutes
Classic white biscuit gravy, without sausage or bacon, is a simple ingredient peppered white biscuit gravy perfect for a hearty comfort breakfast.

Ingredients
 

  • ½ cup butter
  • ¾ cup all purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp garlic powder
  • 4 cups milk

Instructions

  • Add butter, flour, salt, black pepper, and garlic powder to a skillet and heat over medium heat until browned, about 10 minutes, whisking frequently. 
  • Slowly whisk in milk until no longer lumpy.
  • Heat gravy until it begins to thicken, which takes about 5 minutes.
  • Serve white gravy immediately over warm flaky biscuits. Serves approximatly 6-8 biscuits.

Notes

Seasoning Variations
I like to keep creamy gravy simple with salt, pepper, and garlic. However, feel free to flavor it with other savory seasonings and herbs like basil, oregano, thyme, and onion powder. Gravy also does well with a spicy kick like Slap Ya Mama Seasoning. 
How to thin gravy
If gravy cooks too long, it can become thick. It’s so easy to thin out gravy by whisking in a bit of milk a little at a time until the consistency is desired. 
Can Gravy be made ahead of time? 
It can, but the fridge will thicken up the gravy. To reuse, pour into a saucepan and heat on low on the stove. Add a bit of heavy whipping cream or additional milk to thin as needed.

Nutrition

Serving: 0.5cup | Calories: 293kcal | Carbohydrates: 20g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 593mg | Potassium: 243mg | Fiber: 1g | Sugar: 8g | Vitamin A: 738IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 1mg

Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.

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5 from 6 votes

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3 Comments

  1. Thank you. I miscalculated in halving the recipe and made WAY too much! I think I’m going to use the other half of it to make mac and cheese. 🙂

    1. Trisha Haas says:

      That sounds super amazing actually!

  2. Loma Miller says:

    Really all you need to make a healthy yet delicious gravy for biscuits is flour, salt and pepper and milk or cream to your preference. Just heat on medium the dry ingredients stirring continuously until your desired color. The darker you like your heavy the longer you stir. Then you whisk in your milk and whisk continually until it gets to your desired thickness. You use approximately 1.5 heaping spoons of flour. The larger spoon in your utensils not a tablespoon measuring spoon.