Best Biscuits and Gravy
Homemade Biscuits and Gravy is a time-honored classic American breakfast recipe made with flaky buttermilk biscuits smothered with the BEST creamy sausage gravy!
Servings: 8 servings
Ingredients
- 1 batch [buttermilk biscuits]
- 1 pound breakfast sausage
- 6 Tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 3 cups whole milk
Instructions
- Make biscuits. While they are baking, prepare the sausage gravy.1 batch [buttermilk biscuits]
- Break up sausage in a large cast skillet over medium-high heat. Cook until browned. Do not drain the grease unless there is more than 2 tablespoons or so.1 pound breakfast sausage
- Reduce heat to medium, then sprinkle the flour over the sausage, stirring until absorbed, about 1-2 minutes. Season with the salt, pepper, thyme, and garlic powder.6 Tablespoons all-purpose flour, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon garlic powder
- Gradually add the milk, stirring constantly until thickened to your liking, anywhere from 3 minutes to 8 minutes. If the gravy gets too thick, add a little additional milk to thin it out.3 cups whole milk
Video
Notes
- Leftovers will keep in the fridge for 3-5 days. Reheat in a pan or the microwave with a little milk to thin it out since the gravy tends to thicken overnight.
- The sausage gravy can be frozen for up to 3 months, then reheated with some additional milk.
- This recipe is on page 18 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 460kcal | Carbohydrates: 37g | Protein: 16g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 1090mg | Potassium: 400mg | Fiber: 1g | Sugar: 7g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 3mg
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