Biscuits And Gravy

5 from 2 votes

This Biscuits and Gravy recipe combines warm, buttery biscuits with rich, creamy sausage gravy. This hearty comfort food is surprisingly quick and easy to whip up!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dinner

Cuisine: American

Keyword: Biscuits And Gravy

Servings: servings

Author: Chelsea Lords

Cost: $6.77

Equipment

Large pan 4-quart, heavy-bottomed

Ingredients

Sausage Gravy

1 pound ground pork sausage mild or hot
1/2 teaspoon seasoned salt
2 tablespoons unsalted butter
1/3 cup flour
3 cups whole milk see note 1
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme optional
1 teaspoon pepper
Biscuits see note 2

US - Metric

Instructions

Heat a large heavy-bottomed pan over medium-high heat. Break the sausage into small pieces with your hands as you add it to the skillet in a single layer. Add seasoned salt. Brown the sausage; continue to break it up with a wooden spoon until no longer pink. Do not drain.
Reduce heat to medium low and add butter to the pan. Once butter is completely melted, sprinkle the flour evenly all over the sausage. Stir it around and cook for 2 minutes, stirring constantly and scraping the bottom of the pan.
Slowly add 1 cup of milk while stirring constantly and scraping the bottom of the pan to release any browned bits. Once the milk has thickened, slowly add in the remaining 2 cups of milk while stirring constantly. Cook the gravy, stirring frequently and scraping the bottom of the pan until gravy thickens nicely. This can take a good 10–15 minutes (see note 3), depending on the heat of the stovetop and how cold the milk was going into the gravy.
Add garlic powder, dried thyme, and pepper. Taste and adjust any seasonings.
Spooned over warm biscuits and serve immediately. Garnish with fresh thyme if desired. Enjoy!

Video

Notes

Note 1: Whole milk is going to deliver the best gravy. You can use 1% or 2% milk, but it will be slightly less creamy. I don’t recommend skim milk or milk alternatives. Try Lactaid® whole milk for a lactose-free version.

Note 2: If making homemade biscuits, start those first. While they bake, prepare the gravy so both are ready at the same time. Split the warm biscuits by hand and spoon the gravy over them. If using leftover or room-temperature biscuits, preheat oven to 275°F. Halve the biscuits, place them split side up on a sheet pan, and bake for 5–10 minutes until warmed and lightly toasted. Serve with warm gravy on top.

Note 3: The gravy should be thick enough to coat the back of a wooden spoon. Lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the gravy is thick enough. If not, cook a bit longer. If the gravy gets too thick for your preference, just add more milk.

Nutrition Note: The nutrition information is for the sausage gravy but not the biscuits, because biscuits can vary greatly.

Storage: Store biscuits in an airtight container 2 days at room temp, 1 week in the fridge, or 3 months frozen and gravy in the fridge for 3–4 days or freeze up to 3 months. To reheat, warm biscuits in the oven and gravy on the stove, adding milk if it’s too thick.

Nutrition