And the rich, heavy breakfast item has been worked into a light, delicious sausage gravy with biscuits not quite so buttery but, nonetheless, flaky and delicious. Suitable for a quick breakfast or for a really tasty brunch, this dish is easy to prepare and totally delightful.
Why You’ll Love This Recipe
Settling: A full and filling breakfast for starting off the day first thing.
Infallible Comfort: What could be more traditional than this Southern favorite?
Quick and Easy: A posh breakfast from some simple steps from the kitchen.
It’s So Divergent: You can customize the seasoning of the gravy or the pairing with the sides to their pointers.
Key Ingredients
Buttermilk Biscuits: Flaky and tender biscuits provide an excellent surface for all the flavor that can be slurped up by the flavorful gravy. This can be store-bought or made from scratch to suit your preparations of stand-by breakfast.
Pork Sausage: The meat-center of the gravy, it carries its own weight as a savory, flavorful staple. Opt for the seasoned sausage variety such as sagey or spicy for a sharper bite.
Half-and-Half: A rich, textured gravy to form on top of a host of buttermilk biscuits. And, of course, for the gravy.
Seasonings (Thyme, Rosemary, Red Pepper Flakes): Taste, aroma, and heat will be proposed by these herbs and spices, nuancing the flavor of thick gravy.
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
Eggs: Serve alongside scrambled or fried eggs. A side of sliced oranges, berries, or melon adds a refreshing contrast to the richness of the dish.
Brunch Spread: Make it one of the featured items in a broader brunch spread, with hash browns and pancakes as well as some coffee.
Dinner Option: Crack a wallop for dinner-the meal is fittingly served during any time of the day.
Storage Tips
Refrigeration: Keep whatever you do not consume right away in an airtight container (or separate containers) in the refrigerator, all of which is good for the next 3 days. Biscuits should be kept in an airtight container at room temperature for 1 to 2 days.
Reheating: Slowly heat the gravy on the stovetop at low temperature by touching it with a splash of milk or half-and-half to loosen it, if needed. Biscuits can be heated in the oven at 350 degrees F for about 7 minutes.
Freezing:
Gravy: Store gravy in an airtight container in the freezer for up to 2 months-just defrost in the fridge overnight before microwaving.
Biscuits: Wrapping with plastic wrap and freezing is the way to go for assuming that biscuits are going to last in your freezer for up to 3 months. Just reheat from their frozen resting place directly in the oven.
Variations
Super Spicy Kick: Use some hot sausage or more red pepper flakes into the gravy for an even hotter recipe.
Cheese Gravy: Add 1/2 cup of cheese and your favorite shredded cheddar to the gravy, creating a whole new sensation with your cheeziness.
Herb-swap: Instead of thyme and rosemary, use parsley or sage for another feel.
Vegetarian Option: Replace the sausage with plant-based ones or sautéed mushrooms for the meat-free folks.
Grain-Free: Use a rice flour or almonds instead of wheat in the roux-serving the dish with GF biscuits.
Conclusion
Biscuits and Gravy with Buttermilk and Sausage really does sum it up when sought for comfort and tradition. There is a way for anybody to enjoy it, as it is ideal to linger over breakfast or to assemble for a warm and hearty meal made for those you cherish. Flakey biscuits and a yummy, herbaceous gravy-just the kind of effort one tends to make last.
Go gather your ingredients, tie on that apron you like best and get ready to savor those amazing 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.
