I like this recipe because it’s incredibly satisfying without being complicated. The gravy is rich and savory with hints of thyme, rosemary, and red pepper flakes that add depth without overpowering the dish. The biscuits soak up the creamy sauce perfectly, making every bite delicious. Whether I’m cooking for a crowd or just want something special on a weekend morning, this one never fails.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 flakey buttermilk biscuits
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
Directions
I start by browning the sausage in a large saucepan over medium heat. Once it’s cooked through, I use a paper towel to blot out most of the grease, leaving just a little behind for flavor.
Then, I add the flour, butter, and half and half to the pan. I stir the mixture often on medium-low heat until it thickens into a creamy gravy—this usually takes a few minutes.
Once the gravy has thickened, I stir in the thyme, rosemary, red pepper flakes, and plenty of freshly ground black pepper to taste.
I serve the hot sausage gravy generously over freshly baked warm biscuits.
Servings and timing
This recipe serves 8 people and takes just 15 minutes total—5 minutes for prep and 10 minutes to cook. It’s ideal for a quick breakfast or brunch without sacrificing flavor or quality.
Variations
Sometimes I like to switch things up by using spicy sausage instead of regular for an extra kick. If I’m feeding a larger group, I turn this recipe into a casserole by layering biscuit pieces in a dish and pouring the gravy on top before baking. You can also use whole milk instead of half and half if that’s what I have on hand—it still turns out creamy and delicious.
Storage/Reheating
I often make the gravy ahead and store it in an airtight container in the fridge for up to 3 days. When I reheat it on the stove, I like to add a splash of milk or half and half to loosen it up and adjust the seasoning if needed.
If I want to freeze it, I make the gravy with whole milk for better texture after thawing. I thaw it overnight in the fridge and then reheat it gently on the stove. The biscuits freeze well too, and I keep them in the freezer for up to 5 months.
FAQs
How can I make this recipe ahead of time?
I prepare the gravy and biscuits separately. I refrigerate the gravy for up to 3 days and reheat with a splash of milk. The biscuits can be baked and frozen for later use.
Can I use a different type of milk?
Yes, I sometimes use whole milk instead of half and half. It still makes a creamy gravy and works especially well if I plan to freeze the leftovers.
What type of sausage works best?
I usually go with regular pork sausage, but spicy sausage or even turkey sausage works great depending on the flavor I’m after.
Can I make this gluten-free?
To make it gluten-free, I use gluten-free flour instead of regular flour and serve the gravy over gluten-free biscuits.
How do I reheat leftovers?
I reheat the gravy on the stove over low heat, adding a splash of milk to get the right consistency. For the biscuits, I warm them in the oven at 300°F until heated through.
Conclusion
This Sausage Gravy and Biscuits recipe is a must-have in my breakfast rotation. It’s quick, made with everyday ingredients, and always a crowd-pleaser. Whether I make it ahead or whip it up fresh in the morning, it hits the spot every time.
The BEST southern-style biscuits and gravy made with flaky buttermilk biscuits and rich, creamy sausage gravy. A quick, comforting breakfast in just 15 minutes!
