Description
Southern Biscuits and Sausage Gravy is a classic Southern comfort breakfast featuring tender, fluffy buttermilk biscuits topped with a savory, creamy sausage gravy made with ground pork, aromatic shallot, garlic, fresh thyme, and seasoned with Creole Cajun spices. This hearty dish is perfect for breakfast or brunch, delivering rich flavor and satisfying warmth.
Ingredients
Units
Scale
For the Biscuits
- 1 batch Homemade Buttermilk Biscuits (or store-bought)
For the 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 (or gluten-free baking flour as 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 tender, fluffy buttermilk biscuits. These can be prepared a few days in advance and stored in the fridge, then reheated until warmed through. Alternatively, you can make them just before starting the gravy and bake them while the sausage gravy is cooking so they’re hot when the gravy is ready.
- Brown the Sausage: Heat the unsalted butter in a large, deep skillet over medium-high heat. Once the butter sizzles, add in the ground pork sausage. Use a wooden utensil to break up the sausage and cook until it is mostly browned and cooked through, about 5-7 minutes. Reduce the heat to medium.
- Add Aromatics: Add the finely chopped shallot, garlic, and fresh thyme to the pan with the sausage. Sauté everything together until tender and fragrant, about 2-3 minutes. Sprinkle the flour over the sausage mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Make the Gravy: Gradually pour in the half and half (or whole milk) while stirring constantly with a wooden utensil, scraping up any browned bits from the bottom of the skillet. Add the maple syrup, Worcestershire sauce, Creole Cajun seasoning, ground nutmeg, red pepper flakes (if using), and freshly ground black pepper. Stir until everything is well incorporated.
- Simmer and Thicken: Lower the heat to low and let the gravy simmer, stirring occasionally, until it thickens slightly, about 2-3 minutes. Taste the gravy and adjust with more Creole Cajun seasoning or other spices if desired. If the gravy thickens too much, add a splash more half and half (or milk) to reach the preferred consistency while simmering.
- Serve: Serve the hot sausage gravy generously over warm buttermilk biscuits. Enjoy immediately for best flavor and texture.
Notes
- For gluten-free needs, substitute all-purpose flour with a 1:1 gluten-free baking flour, arrowroot, or tapioca flour.
- Sausage gravy can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat on stovetop or microwave, adding extra half and half or milk to loosen as needed.
- Biscuits can be baked ahead and stored as well; refer to specific biscuit recipe for detailed storage notes.
- Leftover sausage gravy keeps for 2-3 days refrigerated in an airtight container, with a splash of milk or half and half for reheating.
- Freezing sausage gravy is not recommended unless made with milk instead of half and half; freeze only after fully cooled, then thaw overnight in the refrigerator and reheat gently with additional milk.
Nutrition
- Serving Size: 1/6 of recipe (approximately 1 biscuit with gravy)
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 65mg
