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gravy on a biscuit.

Biscuits and Gravy

5 (1 rating)
Created by Shinee D.
Servings 4 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Biscuits and gravy is a southern staple with flaky, buttery biscuits smothered in a homemade sausage gravy! This hearty breakfast is ready in just 20 minutes.

Equipment

  • nonstick skillet

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

Note 1: You can use any type of pork sausage you like. Mild, hot, and Italian all work. 
Note 2: Heavy cream or milk can be used in place of half and half.
Storing Tips:
-
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.

Nutrition

Calories: 525kcalCarbohydrates: 9gProtein: 21gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.2gCholesterol: 124mgSodium: 959mgPotassium: 453mgFiber: 0.2gSugar: 5gVitamin A: 515IUVitamin C: 2mgCalcium: 142mgIron: 2mg

* Disclaimer: All nutrition information are estimates only.