Biscuits and Gravy…a perfect combination for breakfast or even the occasional dinner
Raise your hand if you knew this was coming….I mean I just posted biscuits, right? So, it’s only totally natural that biscuits and gravy would follow!
My family loves biscuits and gravy. It’s our weekend comfort food breakfast. We don’t eat these often, but they do make a fairly regular occurrence on our weekend breakfast menu. I’ve been wanting to share this with you for awhile, but it’s been tough for me to nail down the recipe.
The problem is I don’t use a recipe for this sausage gravy. I just throw it all together. I had to slow way down and measure things out and write it down.
It actually took me a couple of times to make certain I captured it just right so your biscuits and gravy would be perfect!
What are Biscuits and Gravy?
Biscuits and gravy are made with a sausage milk gravy served over a baked quick bread or biscuit. This dish is traditionally served for breakfast but could also be served for dinner.
I already shared with you my recipe for buttermilk biscuits. I love to make biscuits in a baking dish instead of rolling the dough and cutting out individual biscuits.
I also use my homemade breakfast sausage. We make big batches of sausage and freeze it in one pound packages. It’s always ready when I need some sausage. You can easily buy breakfast sausage at the store.
Other Great Breakfast Recipes
- Blackberry French Toast
- Banana Muffins
- Mini Frittatas
- English Muffin Breakfast Sandwiches
Sausage gravy with homemade biscuits
- 12 buttermilk biscuits cooked
- 1 pound pork sausage
- 2 Tablespoons canola oil
- 1/4 cup flour
- 3 cups milk
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes optional
- Cook sausage, breaking into large chunks. Remove from pan and set aside.
- Use a paper towel to wipe out excess grease from sausage. Leave brown bits from sausage.
- Add oil and flour to pan. Cook for 2-3 minutes until lightly browned.
- Slowly whisk in milk.
- Add pepper, salt and red pepper flakes.
- Cook over medium heat until milk warms and thickens. Stir often to avoid scorching.
- Add sausage back to gravy mixture.
- Split two muffins and place on a plate.
- Ladle gravy over muffins.
I used 2% milk. Other types of milk can be used.
If gravy is too thick, stir in a bit more milk.