Description
Enjoy the ultimate Southern comfort breakfast with tender, fluffy buttermilk biscuits smothered in a rich, creamy sausage gravy. This classic dish features savory pork sausage, aromatic herbs, and a perfectly balanced, spicy-sweet gravy for a hearty and satisfying meal. Perfect for a cozy family breakfast or a weekend brunch, biscuits and gravy are made easily from scratch and can be prepped ahead or customized to be gluten-free.
Ingredients
Units
Scale
Buttermilk Biscuits
- Homemade Buttermilk Biscuits (or store-bought), enough for serving 6
Sausage Gravy
- 2 tablespoons unsalted butter
- 1 lb ground pork sausage
- 1 small shallot, finely chopped
- 3 cloves garlic, finely chopped or pressed
- 6 sprigs fresh thyme, de-stemmed
- 2 tablespoons all-purpose flour (use gluten-free flour if needed)
- 2 1/2 cups half and half or whole milk, plus more as needed
- 2 teaspoons pure maple syrup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Creole Cajun seasoning (homemade or store-bought)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon red pepper flakes (optional)
- Freshly ground black pepper, to taste
Instructions
- Prepare the Biscuits: Make a batch of homemade buttermilk biscuits or use store-bought biscuits. Biscuits can be made in advance and reheated, or baked fresh while preparing the sausage gravy so they’re hot and ready to serve once the gravy is finished.
- Brown the Sausage: Heat the unsalted butter in a large, deep skillet over medium-high heat. Once the butter sizzles, add the ground pork sausage and use a wooden utensil to break it apart. Cook until the sausage is mostly browned and cooked through, about 5-7 minutes. Reduce the heat to medium.
- Sauté the Aromatics: Add the finely chopped shallot, garlic, and de-stemmed thyme to the pan with the sausage. Sauté until the aromatics are tender and fragrant, about 2-3 minutes.
- Add Flour & Cook: Sprinkle the flour over the sausage and aromatics mixture. Stir well to incorporate and cook for another 1-2 minutes to remove the raw flour taste.
- Add Liquid Ingredients & Seasonings: While stirring with one hand, slowly pour in the half and half or milk with the other hand, scraping up any browned bits from the bottom of the skillet. Stir in the maple syrup, Worcestershire sauce, Creole Cajun seasoning, nutmeg, red pepper flakes (if using), and freshly ground black pepper. Combine everything thoroughly.
- Simmer & Adjust Consistency: Lower the heat to low and let the sausage gravy simmer, stirring occasionally, until the gravy thickens slightly (about 2-3 minutes). Taste the gravy and adjust seasoning or Creole Cajun seasoning as desired. If the gravy becomes too thick, add a splash more half and half or milk to reach the desired consistency.
- Serve: Spoon the hot sausage gravy over warm buttermilk biscuits and serve immediately. Enjoy!
Notes
- For gluten-free gravy, substitute all-purpose flour with a gluten-free blend, arrowroot, or tapioca flour in a 1:1 ratio.
- The sausage gravy can be prepared up to 2 days in advance; store in an airtight container in the refrigerator and reheat with a splash of milk or half and half as needed.
- Leftover gravy can be stored in the refrigerator for 2-3 days and reheated on the stovetop or microwave.
- Freezing is not recommended as the texture may change, unless made with milk; thaw in the refrigerator and reheat with additional milk if needed.
Nutrition
- Serving Size: 1/6 of recipe (about 1 biscuit with gravy)
- Calories: 487
- Sugar: 4g
- Sodium: 780mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0.3g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 78mg
