Description
This classic Homemade Biscuits and Gravy recipe features flaky buttermilk biscuits paired with a rich, flavorful sausage gravy seasoned with herbs and spices. Perfect for a hearty breakfast or brunch, this comforting Southern favorite brings together tender biscuits and creamy, savory gravy made from scratch using browned pork sausage, butter, and a blend of seasonings.
Ingredients
Scale
Biscuits
- 1 batch Flaky Buttermilk Biscuits (or use Drop Biscuits recipe from the notes)
Gravy
- 1 pound bulk pork breakfast sausage (e.g. Jimmy Dean Regular)
- 1/2 cup butter (1 stick)
- 1 tablespoon roasted chicken Better than Bouillon
- 1/4 cup all-purpose flour
- 1 and 1/2 tablespoons fresh parsley (finely chopped) or 1/2 teaspoon dried parsley
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon freshly cracked black pepper
- 1/8 teaspoon cayenne pepper (adjust up to 1/2 teaspoon if desired)
- 2 cups whole milk
- 1 to 2 cups additional whole milk (to reach desired gravy consistency)
- Crushed red pepper flakes (optional, to taste)
Instructions
- Make Biscuits: Prepare a batch of flaky buttermilk biscuits using your favorite recipe, or opt for the quick Drop Biscuit recipe provided in the notes if pressed for time.
- Brown Sausage: Heat a 12-inch high-sided pan over medium-high heat. Add the bulk pork sausage and use a wooden spoon to break it up, spreading it evenly. Let it cook undisturbed for 2-3 minutes to develop browning. Flip small sections to brown the other side, continuing until sausage is fully cooked and no longer pink, ensuring crispy browned bits.
- Lower Heat: Reduce heat to medium once sausage is cooked through.
- Create Roux: Add 1/2 cup (1 stick) butter and 1 tablespoon roasted chicken Better than Bouillon to the pan, stirring to combine with sausage and melt butter.
- Add Flour and Seasonings: Stir in 1/4 cup all-purpose flour, 1 and 1/2 tablespoons fresh parsley (or 1/2 teaspoon dried), 1/2 teaspoon sage, 1/2 teaspoon thyme, 1 teaspoon kosher salt (or half if using table salt), 1/2 teaspoon freshly cracked black pepper, and 1/8 teaspoon cayenne pepper. Cook for about 60 seconds to let the flour absorb the fat and cook while stirring.
- Add Milk Slowly: Pour 2 cups whole milk gradually into the pan, stirring continuously. Add a few tablespoons at a time, stirring to prevent lumps and allow the mixture to thicken evenly.
- Adjust Consistency: Continue adding additional milk in small increments (1 to 2 cups) until the gravy reaches your preferred thickness.
- Season to Taste: Taste the gravy and adjust seasonings by adding more black pepper, cayenne pepper, or crushed red pepper flakes to enhance heat and flavor if desired.
- Simmer: Maintain medium heat until gravy thickens to desired consistency, then reduce to low and simmer gently for 5 minutes, stirring occasionally to prevent sticking.
- Final Adjustments: If gravy thickens too much while waiting, stir in a bit more milk before serving.
- Serve: Split the warm biscuits on plates and generously spoon the sausage gravy over the top. Enjoy hearty bites!
- Storage: Store biscuits and gravy separately. Keep biscuits in an airtight container at room temperature for up to 2 days or refrigerate thereafter. Store gravy in the refrigerator in a sealed container for 4-5 days.
- Freezing: Freeze gravy in a ziplock bag for 2-3 months; thaw overnight and reheat with added milk to adjust consistency. Freeze biscuits on a baking sheet for 30 minutes before transferring to freezer bags; use within a month. Reheat biscuits in microwave, toaster oven, or 175°F oven until warm. Unbaked biscuit dough can be frozen shaped and baked later with slightly increased baking time.
Notes
- Use Drop Biscuits recipe for a quicker biscuit option.
- Allow sausage to brown with minimal stirring to get crispy bits and enhance flavor.
- Pour milk slowly and stir constantly when making gravy to avoid lumps.
- You can adjust cayenne and red pepper flakes to your heat preference.
- Gravy thickens over time; add milk to thin before serving if needed.
- Store biscuits and gravy separately for best freshness.
- Freezing techniques help make this recipe convenient for make-ahead meals.
