The #1 Secret to Absolutely Amazing Sausage Biscuits and Gravy (You'll Thank Us!)
The ultimate Southern comfort food with flaky biscuits smothered in creamy sausage gravy - our secret technique guarantees perfect texture every time!
Equipment
- Large saucepan or skillet
Ingredients
Main Ingredients
- 8 Flakey Buttermilk Biscuits warmed
- 1 pound pork sausage
- 2 Tablespoons all-purpose flour plus 1 teaspoon (18g total)
- 1 Tablespoon butter
- 2.5 cups half and half
Seasonings
- 0.125 teaspoon dried thyme
- 0.125 teaspoon dried crushed rosemary
- 0.125 teaspoon crushed red pepper flakes
- freshly ground black pepper to taste
Instructions
- In a large saucepan or skillet over medium-high heat, cook the pork sausage, crumbling it with a spoon, until well browned and cooked through (about 8-10 minutes). Tilt the pan and use a paper towel or spoon to carefully blot out or remove most of the excess grease, leaving about 2 tablespoons of rendered fat in the pan.
- Reduce heat to medium-low. Add the butter to the pan with the sausage and reserved fat. Once melted, sprinkle the flour over the sausage. Stir constantly for 1-2 minutes until the flour is incorporated and lightly toasted – this cooks out the raw flour taste.
- Gradually whisk in the half-and-half, a little at a time at first, ensuring the mixture is smooth before adding more. Continue whisking until all the half-and-half is incorporated.
- Bring the gravy to a gentle simmer over medium heat, then reduce to medium-low. Cook, stirring often, for 5-10 minutes, or until the gravy has thickened to your desired consistency. Stir in the dried thyme, crushed rosemary, and red pepper flakes. Season generously with freshly ground black pepper. Taste and adjust seasonings if needed.
- Split the warm biscuits in half. Ladle the hot sausage gravy generously over the biscuits and serve immediately.
Notes
Make Ahead: Gravy can be made 2-3 days ahead, stored airtight in the fridge. Reheat gently on the stove, adding a splash more half-and-half or milk to thin if needed.
Freezing: For best texture if freezing gravy, consider using whole milk instead of half-and-half. Thaw in the fridge and reheat as above. Biscuits freeze well for 3-5 months.