Buttermilk Biscuits and Sausage Gravy is a classic Southern breakfast dish that’s comforting, hearty, and packed with rich, savory flavors. Warm, flaky biscuits smothered in creamy sausage gravy make for a meal that’s perfect for a weekend brunch or a cozy morning treat. With a balance of spice from crushed red pepper and aromatic herbs like thyme and rosemary, this dish is both satisfying and flavorful.
The beauty of this recipe lies in its simplicity and homestyle appeal. The sausage provides a robust base for the creamy gravy, while the buttery biscuits soak up all the delicious flavors. It’s a dish that’s sure to please both kids and adults alike.
Why You’ll Love This Recipe
• Comforting and Hearty: A filling breakfast that keeps you satisfied for hours.
• Rich in Flavor: The herbs and spices elevate the creamy sausage gravy.
• Simple and Quick: Ready in under 30 minutes, making it perfect for busy mornings.
Ingredients
For the Biscuits and Gravy:
• 8 flaky buttermilk biscuits (homemade or store-bought)
• 1 pound pork sausage
• 2 tablespoons + 1 teaspoon all-purpose flour
• 2 1/2 cups half and half
• 1 tablespoon butter
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried crushed rosemary
• 1/8 teaspoon crushed red pepper flakes
• Freshly ground black pepper, to taste
Instructions
Step 1: Brown the Sausage
1. Heat a large saucepan over medium heat.
2. Add the pork sausage and cook, breaking it into small pieces, until browned and fully cooked.
3. Use a paper towel to blot out most of the grease from the pan, leaving just enough to coat the bottom lightly.
Step 2: Make the Gravy
1. Sprinkle the flour over the cooked sausage and stir well to combine.
2. Add the butter and continue cooking for 1 minute to create a roux.
3. Gradually pour in the half and half, stirring constantly to prevent lumps.
Step 3: Season and Thicken
1. Reduce the heat to medium-low and cook the gravy, stirring often, until it thickens to your desired consistency, about 5-7 minutes.
2. Stir in the dried thyme, crushed rosemary, crushed red pepper flakes, and freshly ground black pepper. Adjust seasoning to taste.
Step 4: Prepare the Biscuits
1. While the gravy cooks, bake the buttermilk biscuits according to package directions or your preferred recipe.
Step 5: Serve
1. Split the warm biscuits in half and ladle the sausage gravy generously over the top.
2. Garnish with additional black pepper, if desired, and serve immediately.
Tips
• Use Fresh Herbs: Swap dried thyme and rosemary for fresh herbs if you have them on hand. Use about twice the amount of fresh herbs for the same intensity of flavor.
• Adjust Thickness: If the gravy becomes too thick, stir in an extra splash of half and half until the desired consistency is achieved.
• Spice Level: Adjust the crushed red pepper flakes to suit your heat preference or omit them for a milder flavor.
Storage Options
• Refrigeration: Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the gravy in a saucepan over low heat, adding a splash of half and half to loosen it as needed.
• Freezing: Freeze the sausage gravy in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Buttermilk Biscuits and Sausage Gravy is the ultimate comfort breakfast, combining flaky biscuits with a creamy, herb-infused gravy. Whether you’re making it for a lazy weekend morning or a special occasion, it’s a dish that’s sure to impress!
