Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
biscuits with sausage gravy on small scalloped white plate

Southern Biscuits and Sausage Gravy

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Yield: 6 1x
  • Category: Breakfast, Brunch
  • Method: Baking, Stovetop
  • Cuisine: Southern

Description

You’ll enjoy this easy, southern-style Biscuits and Sausage Gravy recipe, y’all. Scratch-made tender and fluffy biscuits paired with extra flavorful sausage gravy aka sawmill gravy. This one right here is a cozy classic + down-home delight that gives those diner-style vibes we all know and love! Perfect for breakfast or brunch!


Ingredients

Scale
  • Homemade Buttermilk Biscuits (feel free to use store-bought, too!)
  • 2 tablespoons unsalted butter
  • 1 lb ground pork sausage
  • 1 small shallot, finely chopped
  • 3 cloves of garlic, finely chopped or pressed
  • 6 sprigs fresh thyme, de-stemmed
  • 2 tablespoons all-purpose flour (see notes for gf needs!)
  • 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 cajun seasoning, plus more to taste
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes- optional
  • freshly ground black pepper, to taste

Instructions

  1. Make a batch of my homemade tender, fluffy buttermilk biscuits. You can make them a few days in advance and store in the fridge (reheat until warmed through). Or you can make them right before this recipe and pop them in the oven while you’re making the sausage gravy so they’re nice and hot once the gravy is done.
  2. Heat the butter in a large, deep skillet over medium-high heat. Once the butter sizzles, add in the ground pork. Use a wooden utensil to break the sausage apart and cook until mostly browned and cooked through, about 5-7 minutes. Then reduce heat to medium.
  3. Add the shallot, garlic, and thyme into the pan and continue sautéing along with the sausage until tender and fragrant, about 2-3 minutes. Sprinkle the flour over the meat mixture and stir well to fully incorporate. Continue cooking for another 1-2 minutes to cook out the raw flour taste.
  4. With one hand, slowly pour the half and half into the skillet while stirring the mixture with a wooden utensil using your other hand- scraping up any bits on the bottom. Then add the maple syrup, worcestershire, cajun seasoning, nutmeg, red pepper flakes (if using), and black pepper- stirring everything well to fully combine.
  5. Lower the heat to low and simmer the gravy, stirring every so often until the gravy has thickened some, about 2-3 minutes. Give the sausage gravy a taste test and add more cajun seasoning (or other desired seasonings) to preference. Note: gravy may thicken as it simmers, feel free to adjust by adding a splash more half and half (or milk) to thin out gravy to desired consistency while simmering.
  6. Serve gravy hot over warm buttermilk biscuits. Enjoy!

Notes

  1. Gluten-free needs? Swap out the all-purpose flour and replace with any gluten-free baking flour as a 1:1 ratio. Other alternative options for gluten-free needs include arrowroot and tapioca flour.
  2. Make-ahead notes: You can make this sausage gravy up to 2 days in advance if you’d like and store it inside of an airtight container in the refrigerator. Reheat it on the stovetop (or microwave) with an extra splash of half and half (or milk) to thin out the gravy, as needed. The buttermilk biscuits can also be made ahead and stored as well, check here for biscuit-related info.
  3. Storing leftover gravy: The sausage gravy can be kept stored inside of an airtight container in the refrigerator for 2-3 days. Reheat it the same as noted above.
  4. Freezing leftover gravy: I’ve tried freezing this sausage gravy and wasn’t a fan of the texture/taste afterwards. If you use milk (as opposed to half and half), it’s likely to fare better. Let the leftover gravy cool completely and then transfer into an airtight container. Thaw in the refrigerator and reheat with more milk to thin.
  5. Please read the blog post in its entirety for more tips + tricks.

Keywords: biscuits and gravy, sausage gravy, sawmill gravy, buttermilk biscuits, southern food, southern biscuits and gravy