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You know those lazy Saturdays when you wake up a little too late for “proper” breakfast but you’re definitely not ready for lunch? That’s when I end up craving biscuits and gravy—like, the second my feet hit the floor. There’s just something about the smell of sausage sizzling away that brings me right back to my grandma’s kitchen—me in fuzzy socks, waiting for something delicious. And let’s be real, classic biscuits & gravy can be a bit much sometimes—heavy, rich, maybe not what you want every single weekend. So, over the years, I’ve come up with a version that gives me those same cozy, nostalgic vibes, but just a little lighter. (Swear on my stand mixer, you won’t miss a thing!)
The biscuits are still that flaky, tender dream situation, and the gravy? Oh my word—creamy as ever, with just enough herby flavor to feel a little extra without being fussy. Honestly, this is what I serve when friends swing by for brunch or when I’m in a “breakfast for dinner” mood. (We don’t judge—brunch at 8pm is kind of a thing in my house.)
Why You’ll Love This Recipe
- Hearty but not heavy: You get the stick-to-your-ribs breakfast feeling, but it’s not so rich that you’ll need a nap afterwards (unless that’s actually your plan—hey, no judgment!).
- Total comfort food: Biscuits and gravy are Southern legend for a reason. This recipe packs the cozy, the savory, and the “hug in a bowl” factor. But just a little lighter for real life.
- Quick & easy: If you can stir a pot and pop biscuits in the oven, you can make this. Even on those sleepy Saturday mornings when the coffee hasn’t kicked in.
- Super versatile: Change up the herbs, try it spicy, swap sausage styles, or go gluten-free. It’s one of those recipes that lives to be customized to your table.
Key Ingredients
Buttermilk Biscuits: Store-bought is totally fine (I love the ones with flaky layers for that “grandma” nostalgia). If you’re feeling ambitious, homemade is amazing and not as intimidating as it sounds! Either way, just make sure your biscuits are sturdy enough to stand up to the gravy, but tender on the inside. (For my gluten-free friends, use your favorite GF biscuit—seriously, no one will know.)
Pork Sausage: The classic! Go for seasoned pork sausage for that signature flavor. I like a little sage in mine, or sometimes the spicy version if I’m feeling bold. Turkey or chicken sausage is totally fair game too—just remember, they’re a little milder, so you might want to dial up the seasoning yourself.
Half-and-Half: Here’s my little secret weapon. Keeps the gravy creamy without being too indulgent. You can do all milk for even lighter, but half-and-half hits that perfect, just-rich-enough note. Want to go all in? A splash of cream is never wrong.
Herbs & Spice: I usually add dried thyme, crushed rosemary, and a shake of red pepper flakes (just enough to keep folks guessing). Fresh sage or parsley is lovely too. Tinker with it! This is a “taste as you go and make it yours” kind of gravy.
P.S. Full measurements and steps are just below if you need the quick-print version or love a handy recipe card!
Step-by-Step Instructions
Preparing the Biscuits
Bake your biscuits: Whether you’re cracking open a can or getting flour on your nose to make them from scratch, bake those biscuits off until they’re golden and puffy. If they’re frozen, just follow the package. And homemade? Gold stars for you! Get them hot and ready while your gravy is bubbling away.
Making the Sausage Gravy
1. Brown the sausage: Grab your biggest skillet and crank the heat to medium. Toss in your sausage (about a pound), crumbling it up as it cooks (think little bits for best bite coverage). Stir and cook until every piece is brown and not a hint of pink remains—usually about 8-10 minutes, give or take.
2. Remove extra grease: Use a slotted spoon to get the sausage out and onto some paper towels. Keep about 1-2 tablespoons of drippings in the pan (that’s pure flavor right there). If there’s a lot more, dab some up with a paper towel—you want tasty, not greasy.
3. Make a roux: Sprinkle in about 2-3 tablespoons of flour right into the warm drippings. Grab a whisk or sturdy wooden spoon and stir, stir, stir—it’ll go kind of thick and paste-like. Cook it for a minute or two just until the raw flour taste is gone and it starts to smell a teensy bit nutty (don’t let it get dark, though!).
4. Add the half-and-half: This is where the magic thickening happens. Pour in your half-and-half sloooowly, whisking the whole time. (This keeps it lump-free—nothing worse than lumpy gravy, right?) Keep whisking and bring it to a gentle bubble. After about 5-7 minutes, it’ll start to thicken and take on that classic creamy gravy vibe—when it coats the back of a spoon, you’re there.
5. Season it up: Now add your cooked sausage back into the skillet. Drop in a tablespoon of butter (I know, but trust me—this makes it glossy and rich!). Sprinkle over the thyme, rosemary, red pepper flakes, and plenty of black pepper. Taste—then add more herbs or a pinch of salt if you want. You really can’t mess this up.
6. Let it simmer: Let everything burble away together for a couple minutes—just enough to cozy up the flavors. If your gravy thickens too much (it happens to the best of us), splash in a little extra milk or half-and-half and stir until it loosens up.
Serving the Biscuits and Gravy
Split those biscuits: Cut your hot biscuits in half—let all that steam whoosh out (heaven!).
Ladle on the love: Spoon a hearty serving of sausage gravy right on top. Don’t be shy—this isn’t diet food. There’s nothing more comforting than seeing buttery biscuits practically swimming in creamy, herby gravy.
Serve warm: Dig in while it’s steaming! I love mine next to creamy scrambled eggs or with some fresh orange slices or berries for that sweet-savory magic. Trust me, you want the fruit!
Serving Suggestions
- Eggs on the side: Fry or scramble a few eggs for a classic Southern spread (makes it feel fancy-fast!).
- Brunch party: Pair with crispy hash browns, a hot pot of coffee, maybe some pancakes for the sweet tooths.
- Breakfast-for-dinner: Life’s too short not to have biscuits & gravy at 6pm on a Tuesday. Kids will think you’re a hero—it’s a go-to move in our house.
- Fresh fruit: Slices of melon, strawberries, or a handful of grapes—it balances out the richness perfectly.
Storage Tips
Refrigerating: Got leftover gravy? (It’s rare, but it happens.) Let it cool, pour into an airtight container, and keep in the fridge for up to 3 days. Biscuits keep best on the counter inside a sealed container, but you can pop ‘em in the fridge for a couple extra days too.
Reheating: The trick: warm gravy slowly in a saucepan over low heat, adding a splash of milk if it’s gone super thick. (Microwaves work too but stop and stir every 30 seconds so the edges don’t get weird.) For biscuits, a few minutes in a 350°F oven gets them back to fluffy in no time.
Freezing
Gravy: Yes, you can freeze sausage gravy! Cool it completely, then stash it in a tight-sealing freezer container for up to 2 months. Thaw overnight in the fridge, then reheat gently—if it looks odd when reheating, just stir and add a touch of milk to smooth it.
Biscuits: Wrap baked biscuits individually and freeze up to 3 months. Pop them in the oven straight from the freezer at 350°F for about 10 minutes. Seriously, almost as good as new—total meal prep win!
Variations
- Spicy twist: Try hot Italian sausage or double the red pepper flakes for real heat-lovers (I’ve done this just for my husband, then warned the kids!).
- Cheesy gravy: Fold in about 1/2 cup of sharp cheddar at the end for an extra-rich, cheesy take—so good for cold mornings.
- Herb swap: Not a rosemary/thyme fan? Use chopped fresh sage, parsley, or chives instead. Let your spice cabinet inspire you!
- Veggie version: Use your favorite plant-based sausage or sub in sautéed diced mushrooms for a cozy vegetarian take.
- Grain-free: You can absolutely make the roux with almond or rice flour—and pair with gluten-free biscuits for a totally GF feast.
Conclusion
This lighter, super-cozy, totally craveable biscuits and gravy recipe is the one I circle back to over and over—when I want real flavor, a little bit of nostalgia, and (honestly) not a ton of cleanup. There’s just nothing else that tastes quite as much like “home” to me as a big plate of biscuit halves swimming in creamy, herb-flecked sausage gravy, whether I’m feeding a crowd or just curling up for some quiet “me” time. (I’m not above eating leftovers in my pajamas, just saying.)
If you give it a try, let me know how it turns out down in the comments! I’d love to hear your twists and how you make it your own—whether you’re serving it the classic Southern way, as a lazy weekend treat, or sneaking it in as the world’s coziest weeknight dinner. However you serve it, I hope it brings a little comfort and a lot of flavor right to your table.
Buttermilk Biscuits and Sausage Gravy
Warm, flaky buttermilk biscuits topped with creamy, savory sausage gravy make for the ultimate comfort breakfast. Perfect for lazy weekend mornings or as a hearty brunch centerpiece.
- 8 buttermilk biscuits (homemade or store-bought)
- 1 pound pork sausage
- 2 tablespoons + 1 teaspoon all-purpose flour (divided)
- 2 1/2 cups half and half
- 1 tablespoon butter
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed rosemary
- 1/8 teaspoon crushed red pepper flakes
- To taste: freshly ground black pepper
- Bake store-bought biscuits according to package instructions, or prepare and bake your favorite homemade biscuit recipe until golden brown.
- In a large saucepan over medium heat, cook the pork sausage, breaking it into small pieces with a wooden spoon. Stir frequently and cook until browned and fully cooked, about 8-10 minutes.
- Transfer the cooked sausage to a paper towel-lined plate using a slotted spoon. Leave 1-2 tablespoons of grease in the pan for flavor. Blot excess grease with a paper towel if needed.
- Add 2-3 tablespoons of flour to the sausage grease in the pan. Stir continuously over medium heat to form a roux. Cook for 1-2 minutes, until the roux turns light golden and no longer tastes like raw flour.
- Gradually whisk in the half and half, pouring slowly to avoid lumps. Continue stirring for 5-7 minutes until the gravy thickens and coats the back of a spoon.
- Add the cooked sausage back to the pan. Stir in butter, thyme, rosemary, and red pepper flakes. Season with freshly ground black pepper to taste. Simmer on low for 2-3 minutes to meld the flavors. Thin with additional half and half if needed.
- Split warm biscuits in half and place on plates. Ladle hot sausage gravy generously over the biscuit halves. Serve immediately while warm.
For extra flavor, add a pinch of smoked paprika or a splash of hot sauce to the gravy. Leftover gravy can be refrigerated in an airtight container for up to 2 days.
Breakfast, Brunch
Southern
Biscuits and Gravy, Comfort Food Breakfast, Sausage Gravy, Southern Breakfast Recipe
nullFAQ
Can I use milk instead of half-and-half for the gravy?
Help! My gravy turned out lumpy. Can I fix it?
The gravy seems too thick—how do I thin it out?
How long will leftover gravy keep, and what’s the best way to reheat it?
Can I make the gravy ahead of time for a brunch party?
Buttermilk Biscuits and Sausage Gravy
Ingredients
- 8 buttermilk biscuits homemade or store-bought
- 1 pound pork sausage
- 2 tablespoons + 1 teaspoon all-purpose flour all-purpose flour divided
- 2 1/2 cups half and half
- 1 tablespoon butter
- 1/8 teaspoon dried thyme
- 1/8 teaspoon crushed rosemary
- 1/8 teaspoon crushed red pepper flakes
- to taste freshly ground black pepper
Instructions
- Bake store-bought biscuits according to package instructions, or prepare and bake your favorite homemade biscuit recipe until golden brown.
- In a large saucepan over medium heat, cook the pork sausage, breaking it into small pieces with a wooden spoon. Stir frequently and cook until browned and fully cooked, about 8-10 minutes.
- Transfer the cooked sausage to a paper towel-lined plate using a slotted spoon. Leave 1-2 tablespoons of grease in the pan for flavor. Blot excess grease with a paper towel if needed.
- Add 2-3 tablespoons of flour to the sausage grease in the pan. Stir continuously over medium heat to form a roux. Cook for 1-2 minutes, until the roux turns light golden and no longer tastes like raw flour.
- Gradually whisk in the half and half, pouring slowly to avoid lumps. Continue stirring for 5-7 minutes until the gravy thickens and coats the back of a spoon.
- Add the cooked sausage back to the pan. Stir in butter, thyme, rosemary, and red pepper flakes. Season with freshly ground black pepper to taste. Simmer on low for 2-3 minutes to meld the flavors. Thin with additional half and half if needed.
- Split warm biscuits in half and place on plates. Ladle hot sausage gravy generously over the biscuit halves. Serve immediately while warm.
