PREP TIME: 5 MINS | COOK TIME: 10 MINS | TOTAL TIME: 15 MINS | SERVINGS: 8
If you are looking for another breakfast must-have, then you have to try this super delicious Sausage Gravy and Biscuits. Easily make this from scratch using only basic pantry ingredients. This has been my family’s most favourite and requested weekend breakfast/brunch. You are also welcome to make this ahead for a quick meal ready every day!
Ingredients
1 tbsp butter
1 lb pork sausage
8 Flakey Buttermilk Biscuits
2 1/2 c. half and half
2 tbsp + 1 tsp all-purpose flour
1/8 tsp dried crushed rosemary
1/8 tsp dried thyme
freshly ground black pepper, to taste
1/8 tsp crushed red pepper flakes
How to make Sausage Gravy and Biscuits
Step 1: In a large saucepan, cook the sausage until brown. To blot out most of the grease from the pan, use a paper towel.
Step 2: To the pan, add the flour, butter, and half-and-half. Cook for a few minutes over medium-low heat, stirring occasionally until the mixture has thickened.
Step 3: Now, add the thyme along with the rosemary, red pepper flakes, and black pepper.
Step 4: When done, serve the sausage gravy over warm biscuits. Enjoy!
Notes:
Make-ahead Instructions:
Make the gravy in advance. Place it in an airtight container and keep it in the fridge for up to 2 to 3 days depending on how fresh your ingredients are.
To reheat, warm the gravy on the stove. If needed, add a splash of half-and-half or milk with extra seasoning to taste.
Freezing instructions:
If you want to freeze the dish, I would recommend making this recipe with whole milk. Before reheating, thaw in the fridge overnight.
To reheat, warm the gravy on the stove. If needed, add a splash of half-and-half or milk with extra seasoning to taste.
You can also make the biscuits in advance and keep them in the freezer for up to 3 to 5 months.
Nutrition Facts:
Serving: 8g, Calories: 388kcal, Carbohydrates: 17g, Protein: 12g, Fat: 29g, Saturated Fat: 11g, Cholesterol: 72mg, Sodium: 659mg, Potassium: 299mg, Sugar: 1g, Vitamin A: 365IU, Vitamin C: 1.1mg, Calcium: 98mg, Iron: 1.7mg
Ingredients
- 1 tbsp butter
- 1 lb pork sausage
- 8 Flakey Buttermilk Biscuits
- 2 1/2 c. half and half
- 2 tbsp + 1 tsp all-purpose flour
- 1/8 tsp dried crushed rosemary
- 1/8 tsp dried thyme
- freshly ground black pepper, to taste
- 1/8 tsp crushed red pepper flakes
Instructions
Step 1: In a large saucepan, cook the sausage until brown. To blot out most of the grease from the pan, use a paper towel.
Step 2: To the pan, add the flour, butter, and half-and-half. Cook for a few minutes over medium-low heat, stirring occasionally until the mixture has thickened.
Step 3: Now, add the thyme along with the rosemary, red pepper flakes, and black pepper.
Step 4: When done, serve the sausage gravy over warm biscuits. Enjoy!
Notes
Make-ahead Instructions: Make the gravy in advance. Place it in an airtight container and keep it in the fridge for up to 2 to 3 days depending on how fresh your ingredients are. To reheat, warm the gravy on the stove. If needed, add a splash of half-and-half or milk with extra seasoning to taste. Freezing instructions: If you want to freeze the dish, I would recommend making this recipe with whole milk. Before reheating, thaw in the fridge overnight. To reheat, warm the gravy on the stove. If needed, add a splash of half-and-half or milk with extra seasoning to taste. You can also make the biscuits in advance and keep them in the freezer for up to 3 to 5 months.
