Buttermilk Biscuits and Sausage Gravy
There’s something uniquely comforting about starting your day with a plate of warm, flaky buttermilk biscuits smothered in rich, savory sausage gravy. This classic Southern dish is a staple in many households, bringing back fond memories of family gatherings and leisurely weekend breakfasts. I remember my grandmother making these on Sunday mornings; the aroma of the sausage browning in the skillet would fill the kitchen, signaling the start of a hearty meal that brought everyone together. This recipe for buttermilk biscuits and sausage gravy is a tribute to those cherished moments, combining simplicity with soul-satisfying flavor.
Ingredients
8 flaky buttermilk biscuits (homemade or store-bought)
1 pound pork sausage: Choose a good-quality pork sausage for the best flavor. It forms the base of your gravy, providing that rich, meaty taste that defines this dish.
2 tablespoons + 1 teaspoon all-purpose flour: This acts as a thickening agent for the gravy, giving it that perfect, creamy consistency.
2 1/2 cups half and half: A combination of milk and cream, half and half adds a luscious, creamy texture to the gravy without making it overly rich.
1 tablespoon butter: This adds a touch of richness and helps to create a smooth, velvety gravy.
1/8 teaspoon dried thyme: Adds a subtle, earthy flavor that complements the sausage.
1/8 teaspoon dried crushed rosemary: Provides a hint of aromatic, woodsy flavor.
1/8 teaspoon crushed red pepper flakes: Adds a gentle heat that balances the richness of the gravy.
Freshly ground black pepper, to taste: Enhances the overall flavor and adds a bit of warmth.
Instructions
Preparing the Biscuits
Bake the Biscuits: If you’re using store-bought biscuits, follow the package instructions to bake them. If you’re making homemade biscuits, prepare and bake them according to your recipe. Ensure they’re golden brown and flaky.
Making the Sausage Gravy
Brown the Sausage:
Place a large saucepan over medium heat. Add the pork sausage to the pan.
Use a wooden spoon to break up the sausage into small pieces as it cooks. Stir frequently to ensure even browning.
Cook the sausage until it’s fully browned and cooked through, about 8-10 minutes.
Remove Excess Grease:
Once the sausage is browned, use a slotted spoon to transfer it to a paper towel-lined plate. This helps to drain off excess grease.
Leave about 1-2 tablespoons of sausage grease in the pan for added flavor. If there’s too much grease, blot out the excess with a paper towel.
Create the Roux:
Return the saucepan with the retained grease to medium heat.
Add the flour to the pan, stirring continuously with a whisk or wooden spoon. This mixture of fat and flour is called a roux, which will thicken the gravy.
Cook the roux for about 1-2 minutes, until it turns a light golden color and loses the raw flour taste. Be careful not to let it burn.
Add the Half & Half:
Gradually whisk in the half and half, pouring slowly and stirring constantly to prevent lumps from forming.
Continue to stir the mixture until it begins to thicken, about 5-7 minutes. The gravy should coat the back of a spoon when it’s ready.
Incorporate the Seasonings:
Add the browned sausage back into the pan, stirring to combine.
Stir in the butter until melted and fully incorporated.
Add the dried thyme, crushed rosemary, and red pepper flakes. Stir to distribute the seasonings evenly throughout the gravy.
Season with freshly ground black pepper to taste. Adjust the seasoning as needed.
Simmer and Serve:
Reduce the heat to low and let the gravy simmer for an additional 2-3 minutes, allowing the flavors to meld together.
If the gravy becomes too thick, you can thin it out with a little more half and half or milk until it reaches your desired consistency.
Serve the sausage gravy hot over the warm, flaky biscuits. Split the biscuits in half and ladle the gravy generously over each half.
Variations and Substitutions
Herb Variations:
Sage Sausage Gravy: Replace the thyme and rosemary with dried sage for a different herb profile. Sage pairs wonderfully with pork sausage.
Italian Sausage Gravy: Use Italian sausage instead of regular pork sausage and season with dried basil and oregano for an Italian twist.
Spice Level Adjustments:
Milder Gravy: Omit the crushed red pepper flakes if you prefer a milder gravy.
Spicier Gravy: Add more crushed red pepper flakes or a dash of hot sauce to increase the heat.
Dairy-Free Option:
Use a non-dairy milk substitute (such as almond milk or soy milk) and a non-dairy butter alternative to make the gravy dairy-free. Ensure your biscuits are also dairy-free if needed.
Gluten-Free Option:
Substitute the all-purpose flour with a gluten-free flour blend to make the gravy gluten-free. Serve over gluten-free biscuits.
Why This Recipe is Appealing
Buttermilk biscuits and sausage gravy are more than just a breakfast dish; they’re a comforting culinary experience. The combination of warm, flaky biscuits with rich, savory gravy is irresistible and brings a sense of homely comfort to the table. This recipe is straightforward, making it accessible for both novice and experienced cooks. The ability to customize the dish with different herbs, spices, and dietary adjustments ensures that it can cater to a wide range of tastes and preferences.
Making this dish is a joy in itself, from the sizzle of the sausage browning to the aroma of the gravy thickening on the stove. It’s a perfect dish for a weekend brunch, a family breakfast, or any time you crave a hearty, satisfying meal. The process of creating such a comforting and delicious dish is rewarding, and the end result is a plate of food that’s sure to bring smiles to anyone who takes a bite.
Whether you’re reminiscing about past family breakfasts or creating new memories, buttermilk biscuits and sausage gravy are a delightful way to start your day. Enjoy the process of making it, savor the flavors, and share it with loved ones to create lasting memories around the breakfast table.
