Description
A classic Southern comfort food recipe featuring flaky buttermilk biscuits topped with rich, savory sausage gravy. This homemade biscuits and gravy dish combines crispy browned breakfast sausage with a creamy, flavorful gravy seasoned with herbs and spices, perfect for a hearty breakfast or brunch.
Ingredients
Scale
Biscuits
- 1 batch Flaky Buttermilk Biscuits OR Drop Biscuits (see notes)
Sausage Gravy
- 1 pound bulk pork breakfast sausage (e.g., Jimmy Dean Regular)
- 1/2 cup (1 stick) butter
- 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 (or to taste)
- 1/8 teaspoon cayenne pepper (adjust up to 1/2 teaspoon for spiciness)
- 2 cups whole milk
- 1 to 2 additional cups whole milk (to desired gravy consistency)
- Crushed red pepper flakes (optional, to taste)
Instructions
- Make the Biscuits: Prepare flaky buttermilk biscuits using your favorite recipe, or use the quick drop biscuit recipe provided in the notes if short on time.
- Brown the Sausage: Heat a 12-inch high-sided pan over medium-high heat. Add the bulk sausage, breaking it up with a wooden spoon. Let it sit undisturbed for 2-3 minutes to brown, then flip sections to brown the other side. Continue cooking until no pink remains and the sausage is nicely browned.
- Reduce Heat: Once cooked, lower the heat to medium to prepare for making the gravy.
- Make the Roux: Add 1/2 cup butter and 1 tablespoon roasted chicken Better than Bouillon to the pan. Stir to combine the butter and bouillon with the sausage.
- Add Dry Ingredients: Stir in 1/4 cup all-purpose flour, parsley, sage, thyme, kosher salt, black pepper, and cayenne pepper. Cook for about 1 minute to let the flour absorb the fat, forming a roux.
- Add Milk Gradually: Slowly pour in 2 cups whole milk, adding a few tablespoons at a time while stirring constantly to prevent lumps. Continue until fully incorporated into a smooth gravy.
- Adjust Consistency: Add additional 1 to 2 cups whole milk gradually until the gravy reaches your desired thickness and creaminess.
- Season to Taste: Taste the gravy and adjust seasonings, adding more black pepper, cayenne pepper, or crushed red pepper flakes for extra flavor or heat.
- Simmer: Keep the heat at medium and cook until the gravy thickens to your liking, then reduce heat to low and simmer for about 5 minutes, stirring occasionally.
- Manage Thickness: If the gravy thickens too much while waiting for the biscuits, stir in a bit more milk before serving.
- Serve: Split the biscuits and generously spoon the warm sausage gravy over the top. Enjoy with large, satisfying bites!
- Storage: Store biscuits and gravy separately. Keep biscuits at room temperature in a sealed container for up to 2 days, then refrigerate. Store gravy in an airtight container in the fridge for 4-5 days.
- Freezing: Freeze gravy in a ziplock bag for up to 2-3 months; thaw overnight and reheat with milk on stove. Freeze biscuits by flash freezing on a baking sheet, then transferring to a bag; consume within one month. You can also freeze unbaked dough shaped for baking later with a slight increase in baking time.
Notes
- Use drop biscuits for a quick biscuit alternative.
- Adjust cayenne and red pepper flakes to control spiciness.
- To prevent gravy lumps, add milk slowly and stir continuously.
- For crispier sausage bits, avoid stirring constantly while browning.
- Better than Bouillon adds a deep, roasted chicken flavor to the gravy.
- Biscuit dough can be prepared a day ahead and frozen shaped for convenience.
