Why you’ll love this recipe:
Southern-style biscuits and gravy is home-baked comfort on a plate. It’s a humble dish with only a handful of ingredients that’s simple to master. I like to use store-bought biscuits for those busy mornings you need a hot breakfast, and quick! Pillsbury Grands are my kid’s favorite and they love to help pull them apart.
Flaky biscuits are the perfect vehicle for the rich and creamy sawmill gravy. The cream sauce soaks up all the flavor of the pork and thickens into a hearty gravy. This is not the time to count calories! Give those biscuits a generous smother of gravy and dig in.
Key Ingredient Notes:
- Buttermilk biscuits – To keep things quick and simple, I use store-bought biscuits. If you have a favorite biscuit recipe, you can use that too! My kids love Pillsbury Grands with Flaky Layers. They’re affordable, light, and fluffy, and the next best thing to homemade biscuits.
- Pork sausage – Feel free to use any kind of pork sausage you like! You can use a lean option like chicken or turkey sausage, but you may need to add oil or butter to the pan before adding the flour. The fat dripping is an integral part of the roux. A roux is a mixture of equal parts fat and flour that thickens soups and sauces.
- All-purpose flour – To thicken the gravy.
- Half and half – Half-and-half is equal parts milk and cream. It gives the gravy a rich, robust flavor! You can use whole milk instead but the gravy won’t be as rich or flavorful. For an extra decadent gravy, swap the half and half with cream.
How to make this recipe:
- Heat a nonstick skillet over medium-high heat. Add the pork sausage to the pan and cook until it’s brown and no longer pink. Break it apart with a spatula as you cook it.
- Add the flour, salt, and pepper to the skillet. The pork fat will absorb the flour and make a roux.
- Pour in the half and half and stir over medium heat until thickened. Remove the sausage gravy from the heat.
- Pour the gravy over the biscuits and enjoy!
- Bake the biscuits while you make the gravy! This way you don’t have to wait for the biscuits to bake once it’s done. Or if you want to, you can bake the biscuits the night before you plan to serve this and reheat them in the oven.
- If you prefer homemade biscuits, you can make and cut the biscuit dough a day ahead, then refrigerate it. Once you’re ready to make the gravy, pop the homemade biscuits in the oven. Less cleanup is always a plus!
- It’s best to store leftovers separately so the biscuits don’t get soggy. Store the sausage gravy in an airtight container in the refrigerator for up to 3 days.
- You can store the biscuits at room temperature for up to 2 days, or in the fridge for up to 1 week. Wait until they are cool, then place in a Ziplock bag or airtight container.
- Reheat the sausage gravy on the stovetop or in the microwave. You may need to add 1 to 2 tablespoons of half and half to thin it out some.
Biscuits are made of butter, flour, baking powder, and milk. They sometimes contain other ingredients like sugar and egg. Sausage gravy is made of pork sausage, flour, seasoning, and milk or cream. The flour and pork fat create a roux that thickens the cream into a rich gravy. I used canned biscuits to keep things simple instead of making them myself.
Biscuits and gravy are a classic southern breakfast that goes with nearly any breakfast dish. Try it with eggs, grits, home fries, hash browns, or an omelet!
Yes, you can freeze biscuits and gravy. Transfer the sausage gravy to a freezer-safe container and freeze it for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop slowly until it comes to a simmer. Freeze the biscuits separately in a Ziplock bag and thaw at room temperature or in the fridge. Reheat biscuits in the oven or microwave until heated through.
Biscuits and Gravy
- nonstick skillet
- 8 count buttermilk refrigerated biscuits cooked to package instructions
- 1 pound pork sausage Note 1
- ¼ teaspoon table salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups half-and-half Note 2
- Heat a non-stick skillet over medium high heat, add the pork sausage and cook until no longer pink, breaking it apart as you cook it.
- To the skillet, add the salt, pepper and flour, stir to combine. Pour in the half & half and stir over medium high heat until thickened. Remove from the heat.
- Serve the sausage gravy over the biscuits and enjoy!
– It’s best to store leftovers separately so the biscuits don’t get soggy. Store the sausage gravy in an airtight container in the refrigerator for up to 3 days.
– You can store the biscuits at room temperature for up to 2 days, or in the fridge for up to 1 week. Wait until they are cool, then place in a Ziplock bag or airtight container.
– Reheat the sausage gravy on the stovetop or in the microwave. You may need to add 1 to 2 tablespoons of half and half to thin it out some.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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