Sausage Gravy and Biscuits
Ingredients
- 8 Flakey Buttermilk Biscuits
- 1 pound pork sausage
- 2 Tablespoon + 1 teaspoons all-purpose flour
s
- 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
Directions
- 1
Brown sausage in a large saucepan.Use a paper towel to blot out most of the grease from the pan.
- 2
Add flour, butter, and half & half.Cook on medium-low, stirring often, for several minutes until thickened.
- 3
Add thyme, rosemary, red pepper flakes and black pepper.
- 4
Serve over warm biscuits.
Sausage Gravy and Biscuits
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About this Recipe
Craving the ultimate comfort breakfast that truly satisfies? Our homemade Sausage Gravy and Biscuits recipe brings true Southern charm to your table, made entirely from scratch with simple pantry staples. This is the easy breakfast recipe your family will ask for again and again.
This recipe delivers on that classic, creamy texture thanks to the simple combination of all-purpose flour and rich half and half, creating a hearty gravy that clings beautifully to tender, flakey biscuits. The blend of savory pork sausage with subtle dried thyme, dried crushed rosemary, and a hint of crushed red pepper flakes creates a depth of flavor that feels both familiar and special, setting it apart from any store-bought alternative.
Prepare for a truly satisfying breakfast experience that will fill your kitchen with inviting aromas. You'll enjoy fluffy, flakey buttermilk biscuits smothered in a thick, savory gravy that’s bursting with flavor. The robust pork sausage provides a meaty base, beautifully complemented by the creamy half and half and the aromatic whispers of thyme and rosemary. A touch of crushed red pepper flakes adds a gentle warmth without overwhelming the palate, making each bite incredibly comforting and deeply flavorful.
While this recipe shines as is, feel free to adapt it to your taste. For a different flavor profile, consider swapping the traditional pork sausage for a spicy variety if you enjoy more heat, or adjust the freshly ground black pepper to your liking. If you don't have half and half, whole milk can be used, though it will result in a slightly less rich and creamy gravy. You can also experiment with the dried herbs, perhaps adding a touch more rosemary or thyme if those are your preferred aromatics.
Perfect for a lazy weekend morning, a festive holiday brunch, or simply to treat your loved ones, this hearty dish is designed to feed a crowd and bring everyone to the table for a truly memorable meal.