Biscuits and Gravy

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Biscuits and gravy is a classic Southern breakfast that’s easy to make at home. This recipe serves 8 and takes just 15 minutes to prepare. You’ll love the creamy sausage gravy poured over warm, flaky buttermilk biscuits.

The gravy starts with browning pork sausage, then adding flour, butter, and half-and-half to create a thick, rich sauce. Herbs and spices like thyme, rosemary, and red pepper flakes give it extra flavor. Serve it over fresh-baked or store-bought biscuits for a filling meal any time of day.

Exact Ingredients List

You’ll need these items to make delicious biscuits and gravy:

• 8 flakey buttermilk biscuits
• 1 pound pork sausage
• 2 tablespoons + 1 teaspoon all-purpose flour
• 2 1/2 cups half and half
• 1 tablespoon butter
• 1/8 teaspoon dried thyme
• 1/8 teaspoon dried crushed rosemary
• 1/8 teaspoon crushed red pepper flakes
• Freshly ground black pepper to taste

This recipe makes 8 servings and takes about 15 minutes total. You’ll spend 5 minutes prepping and 10 minutes cooking.

Each serving has about 388 calories. The mix of savory sausage, creamy gravy, and fluffy biscuits makes for a truly tasty meal.

Remember to have a large saucepan ready for cooking the sausage and making the gravy. You might also want to keep some paper towels on hand to blot excess grease from the cooked sausage.

Instructions

Brown the pork sausage in a big pan. When it’s done, use a paper towel to soak up extra grease.

Add flour, butter, and half & half to the pan. Cook on medium-low heat. Stir often for a few minutes until the mix gets thick.

Sprinkle in thyme, rosemary, red pepper flakes, and black pepper. Mix well.

While the gravy cooks, warm up your biscuits. You can heat them in the oven or microwave.

Put the warm biscuits on plates. Pour the hot gravy over them.

Enjoy your tasty biscuits and gravy right away!

Tips:

• Keep stirring the gravy so it doesn’t stick to the pan.
• If the gravy is too thick, add a bit more half & half.
• For extra flavor, try adding a pinch of garlic powder.

Possible Substitutes List

You can swap out some ingredients in this biscuits and gravy recipe. Here are some options:

• Biscuits: Use store-bought frozen biscuits or make drop biscuits instead of buttermilk biscuits.
• Sausage: Try turkey or chicken sausage for a lighter version.
• Half & half: Whole milk or 2% milk can work too.
• Flour: Gluten-free flour mix is a good swap for all-purpose flour.

For the herbs and spices:

• Dried thyme → Fresh thyme (use 1/4 tsp)
• Dried rosemary → Fresh rosemary (use 1/4 tsp)
• Red pepper flakes → Cayenne pepper (use a pinch)

Don’t have butter? You can skip it or use oil instead. The gravy might be a bit less rich, but still tasty.

If you want to make it veggie-friendly, try:

• Plant-based sausage crumbles
• Mushroom gravy (use chopped mushrooms instead of sausage)

Remember, these swaps may change the flavor and texture a bit. But they let you adapt the recipe to your needs or what’s in your kitchen.

How To Make It Diabetes-Friendly

To make this biscuits and gravy recipe more diabetes-friendly, try these simple swaps:

Use whole wheat flour instead of all-purpose flour for the biscuits. This adds fiber and nutrients.

Replace half the pork sausage with lean ground turkey to cut down on saturated fat.

Swap the half-and-half for unsweetened almond milk to reduce calories and carbs.

Try almond flour biscuits instead of traditional ones. They’re lower in carbs and won’t spike blood sugar as much.

Cut the portion size to 1 biscuit with 1/4 cup gravy. This lowers the overall carb and calorie count.

Add extra veggies like mushrooms or spinach to the gravy for more nutrients and fiber.

Use a sugar substitute instead of any added sugar in the biscuits.

These changes make the dish more balanced while keeping the comfort food flavors you love. Remember to check with your doctor about how this fits into your meal plan.

Tips, Tricks & Storing

For the best biscuits and gravy, use cold butter and milk. This helps create flaky biscuits. When making the gravy, cook the flour with the sausage for a minute before adding milk. This gets rid of the raw flour taste.

You can make the biscuits ahead of time. Store them at room temperature for up to 2 days in an airtight container. For longer storage, freeze them for up to 3 months. Reheat in the oven at 350°F for 5-10 minutes.

The gravy can be stored in the fridge for 3-4 days. Reheat it gently on the stove, adding a splash of milk if needed to thin it out. Don’t microwave the gravy, as it may separate.

Try these flavor boosters:

• Add a pinch of cayenne for extra heat
• Grate some cheddar cheese on top
• Sprinkle chopped fresh herbs like parsley or chives

For a lighter version, use turkey sausage and low-fat milk. You can also make vegetarian gravy using mushrooms instead of sausage.

Leftover biscuits make great sandwiches or croutons. Cube them, toss with olive oil and herbs, and bake until crispy.