Nothing beats the comforting aroma of freshly made biscuits and gravy on a cozy morning. This 15-minute recipe delivers the most incredible, flaky biscuits smothered in rich, creamy gravy that’ll make your taste buds dance. With just 5 minutes of prep time and 10 minutes of cooking, you’ll create a hearty breakfast that packs 12g of protein per serving. Perfect for busy weekdays or lazy weekend brunches, this classic Southern comfort dish proves that sometimes the simplest recipes bring the most satisfaction.
Main Ingredients
- Buttermilk Biscuits: 8 flaky biscuits, preferably fresh and warm
- Pork Sausage: 1 pound, choose good quality for best flavor
- All-purpose Flour: 2 tablespoons + 1 teaspoon, helps create the perfect gravy thickness
- Half and Half: 2½ cups, creates rich and creamy gravy
- Butter: 1 tablespoon, adds wonderful richness
Seasoning Ingredients
- Dried Herbs: ⅛ teaspoon each of thyme and rosemary for aromatic flavor
- Red Pepper Flakes: ⅛ teaspoon for gentle heat
- Black Pepper: Fresh ground to taste
Cooking Instructions
- Sausage Preparation: Brown the sausage in a large saucepan until fully cooked. Remove excess grease with paper towel
- Make the Gravy Base: Add flour, butter, and half & half to the cooked sausage. Stir continuously
- Thickening Stage: Cook on medium-low heat, stirring frequently until gravy reaches desired thickness
- Season and Finish: Add thyme, rosemary, pepper flakes, and black pepper. Mix well
- Final Assembly: Pour hot gravy over warm biscuits and serve immediately
Cooking Techniques
Making the perfect sausage gravy is all about timing and temperature! Start with a cool pan when browning your sausage – this helps it cook evenly and develop a nice golden color. When you add the flour, butter, and half & half, keep your heat on medium-low. This gentle approach prevents lumps and lets the gravy thicken naturally. Give it a good stir every minute or so, and you’ll see it transform into that creamy, dreamy texture we all love!
Variations & Substitutions
Want to switch things up? Try using hot Italian sausage for an extra kick, or turkey sausage for a lighter option. If you don’t have half & half, mix equal parts whole milk and heavy cream. The herbs can be fresh instead of dried – just use about 3 times the amount. For a dairy-free version, unsweetened almond milk and dairy-free butter work great, though the gravy might be a bit thinner.
Serving Suggestions
While warm biscuits are the classic choice, this rich gravy tastes amazing over hash browns or country-style potatoes too! Add a fried egg on top for the ultimate breakfast. For a fun twist, serve it in a bread bowl or use it as a topping for breakfast pizza. Don’t forget to sprinkle some extra black pepper on top – it adds the perfect finishing touch!
Storage Tips
This gravy stays good in the fridge for up to 3 days in an airtight container. When reheating, add a splash of milk or half & half to bring back that silky smoothness. Give it a good stir while warming it up on low heat. The gravy might seem thick at first, but it’ll loosen up nicely as it warms. While you can freeze it, fresh is best for that perfect texture!
Best EVER Biscuits and Gravy
Equipment
- Large saucepan
Ingredients
- 8 Flakey Buttermilk Biscuits
- 1 pound pork sausage
- 2 Tablespoon all-purpose flour plus 1 teaspoon
- 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
- Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
- Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
- Add thyme, rosemary, red pepper flakes and black pepper.
- Serve over warm biscuits.
