Biscuits and Sausage Gravy

Biscuits and Sausage Gravy made with tender, flaky homemade biscuits and an ultra-rich creamy sausage gravy. It' a simple, nostalgic, hearty breakfast!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 249kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 batch Flaky Buttermilk Biscuits

Sausage Gravy

16 oz. ground pork breakfast sausage
1/4 cup all-purpose flour
2 1/2 - 3 cups half and half or whole milk
salt and freshly ground black pepper to taste start with 1/2 tsp. and adjust from there
Optional ingredients: red pepper chili flakes, hot sauce, pinch of cayenne, fresh or dried herbs such as thyme, rosemary, sage, or chives.

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Instructions

Make the biscuits first. You can prepare the sausage gravy while the biscuits are baking in the oven.
1 batch Flaky Buttermilk Biscuits
Heat a large skillet over medium heat and add the sausage to the pan. Break the sausage up using a wooden spoon and cook until the sausage is cooked through. Stir frequently so no pieces stick to the bottom of the pan, this should take ~5-7 minutes.
16 oz. ground pork breakfast sausage
Sprinkle the flour over the cooked sausage and stir to incorporate for 1-2 minutes so the flour is absorbed into the sausage.
1/4 cup all-purpose flour
Slowly and gradually pour in the half and half/milk over medium-high heat, stirring frequently. Continue adding in the milk and allow the gravy to thicken. This can take about 8-10 minutes, so just stir frequently until your desired consistency is reached.
2 1/2 - 3 cups half and half or whole milk
Season to taste with salt and pepper, and feel free to add in any herbs or chili flakes.
salt and freshly ground black pepper to taste, Optional ingredients: red pepper chili flakes, hot sauce, pinch of cayenne, fresh or dried herbs such as thyme, rosemary, sage, or chives.
Serve over the warm biscuits and enjoy!

Video

Notes

Make ahead: You can make the biscuits and the sausage gravy the day before! Make the gravy according to the directions below, cool, and store it in an air-tight container in the fridge. In the morning, it will be thick, but it's OK. Just add to a pan on the stove and cook until heated through, adding a splash of milk or half and half to thin it out as needed.

Storage: Any leftover gravy can be refrigerated in an airtight container for up to 5 days. Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days. Warm in a low oven or toast in a toaster oven. Refrigerating the biscuits tends to make them dry, but you can refrigerate them for up to a week.

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