This rich and savory breakfast dish combines buttery, flaky biscuits with a creamy, flavorful sausage gravy. Perfect for a hearty morning meal or a comforting brunch, it’s easy to prepare and irresistibly delicious.
Why You’ll Love This Recipe
Hearty and Satisfying: A complete breakfast that’s filling and flavorful.
Classic Comfort Food: This timeless dish is a Southern favorite for a reason!
Easy to Make: With a few simple steps, you’ll have a restaurant-quality breakfast at home.
Versatile: Customize the gravy’s seasoning or pair it with different sides to suit your tastes.
Key Ingredients
Buttermilk Biscuits: Flaky and tender, biscuits provide the perfect base for soaking up the savory gravy. Use homemade or store-bought for convenience.
Pork Sausage: The heart of the gravy, sausage adds a rich, savory flavor. Choose a seasoned variety like sage or spicy for an extra kick.
Half and Half: Creates a luscious, creamy gravy that coats the biscuits beautifully.
Seasonings (Thyme, Rosemary, Red Pepper Flakes): These herbs and spices enhance the flavor of the gravy, adding depth and a subtle heat.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions
Preparing the Biscuits
Bake the Biscuits:
Store-Bought Biscuits: Follow the package instructions to bake until golden brown and flaky.
Homemade Biscuits: Prepare and bake your favorite biscuit recipe, ensuring they’re fully cooked and fluffy.
Making the Sausage Gravy
1. Brown the Sausage:
Place a large saucepan over medium heat.
Add 1 pound of pork sausage to the pan.
Use a wooden spoon to break the sausage into small pieces as it cooks.
Stir frequently and cook until fully browned and cooked through, about 8-10 minutes.
2. Remove Excess Grease:
Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate.
Leave about 1-2 tablespoons of sausage grease in the pan for flavor.
If there’s too much grease, blot the excess with a paper towel.
3. Create the Roux:
Return the saucepan with the retained grease to medium heat.
Add 2-3 tablespoons of flour to the pan.
Stir continuously with a whisk or wooden spoon to combine the fat and flour into a roux.
Cook the roux for 1-2 minutes, until it turns a light golden color and no longer tastes of raw flour.
Be careful not to let it burn.
4. Add the Half & Half:
Gradually whisk in 2 1/2 cups of half and half, pouring slowly and stirring constantly to prevent lumps.
Continue to stir until the gravy thickens, about 5-7 minutes.
The gravy is ready when it coats the back of a spoon.
5. Incorporate the Seasonings:
Add the browned sausage back into the pan and stir to combine.
Stir in 1 tablespoon of butter until melted and fully incorporated.
Add the following seasonings:
1/2 teaspoon dried thyme
1/4 teaspoon crushed rosemary
A pinch of red pepper flakes
Stir to distribute the seasonings evenly.
Season with freshly ground black pepper to taste and adjust as needed.
6. Simmer and Adjust:
Reduce the heat to low and let the gravy simmer for 2-3 minutes to meld the flavors.
If the gravy is too thick, thin it with a little more half and half or milk until it reaches your desired consistency.
Serving the Biscuits and Gravy
Split the Biscuits:
Cut the warm biscuits in half horizontally.
Ladle the Gravy:
Generously ladle the hot sausage gravy over the biscuit halves.
Serve:
Serve immediately while warm. This dish pairs perfectly with eggs or a side of fresh fruit for a hearty breakfast.
Serving Suggestions
With Eggs: Serve alongside scrambled or fried eggs for a complete breakfast.
Add Fresh Fruit: A side of sliced oranges, berries, or melon adds a refreshing contrast to the richness of the dish.
Brunch Spread: Include this dish in a larger brunch menu with hash browns, pancakes, and coffee.
As a Dinner Option: Breakfast for dinner, anyone? This meal works well anytime of the day.
Storage Tips
Refrigeration: Store leftover sausage gravy in an airtight container in the refrigerator for up to 3 days. Biscuits can be stored at room temperature in an airtight container for 1-2 days.
Reheating: Warm the gravy gently on the stovetop over low heat, adding a splash of milk or half and half to loosen it if needed. Biscuits can be reheated in the oven at 350°F for 5-7 minutes.
Freezing:
Gravy: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Biscuits: Wrap tightly in plastic wrap and freeze for up to 3 months. Reheat directly from frozen in the oven.
Variations
Spicy Kick: Use hot sausage or add extra red pepper flakes to the gravy for a spicier version.
Cheesy Gravy: Stir in 1/2 cup shredded cheddar cheese to the gravy for a creamy, cheesy twist.
Herb Swap: Substitute the thyme and rosemary with sage or parsley for a different flavor profile.
Vegetarian Option: Replace the sausage with plant-based alternatives or sautéed mushrooms for a meat-free version.
Grain-Free: Use almond flour or gluten-free flour in the roux and serve with gluten-free biscuits.
Conclusion
Buttermilk Biscuits and Sausage Gravy is a dish that embodies comfort and tradition. Whether you’re treating yourself to a leisurely breakfast or serving up a warm and hearty meal for loved ones, this recipe hits all the right notes. Flaky biscuits and savory, herbaceous gravy—it’s the kind of meal you’ll want to savor slowly.
Gather your ingredients, tie on your apron, and get ready to enjoy the rich flavors of this Southern classic. Happy cooking!
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.
