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Traditional Sausage Gravy & Biscuits

by Deanna Williams
Total 1 hour
Active 15 minutes
Serves 6
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A brunch classic, nothing beats biscuits and gravy! Flavorful, home-seasoned breakfast sausage made into savory gravy with buttery biscuits. Enjoy!

Ingredients

Sausage Gravy

  • 1 tbsp olive oil
  • 2 cloves garlic (minced)
  • ½ yellow onion (diced)
  • 1 lb ground pork
  • ½ tsp celery salt
  • 1 tsp smoked paprika
  • 1 tsp crushed red pepper flakes (plus more to garnish)
  • ½ tsp nutmeg
  • 1½ tsp fennel seed
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ¾ cup plain flour
  • ¾ cup unsalted butter
  • 3½ cups whole milk
  • salt & pepper
  • fresh thyme (chopped)
  • fresh sage (chopped)

Sunday Morning Biscuits

  • 1 cup plain flour
  • ½ tbsp sugar
  • ½ tbsp baking powder
  • ½ tsp salt
  • ¼ cup unsalted butter (cubed small)
  • ½ cup buttermilk (If you do not have buttermilk, simply add ½ tbsp of lemon juice or white vinegar to a measuring cup, plus enough milk to make ½ cup - let stand for five minutes)

Directions

Sausage Gravy

  • Heat the olive oil in a large cast iron skillet
  • Add garlic and cook until just fragrant. About 2 minutes
  • Add onion and cook until it begins to caramelize. About 7 minutes
  • Add the ground pork and dry seasonings to the onion and garlic. Cook until browned. About 10 minutes
  • Meanwhile, in a good sized saucepan over medium heat, make a roux by melting butter and adding flour, stirring until you have a nice dough
  • Add whole milk and season with salt and pepper
  • Whisk until well combined and cook for about 5 minutes until thickened
  • Empty the skillet contents into the saucepan and stir together with a wooden spoon. Let simmer for at least 10 minutes

Sunday Morning Biscuits

  • Preheat oven to 450°F
  • Whisk together dry ingredients
  • Add butter and mix together by hand. Work butter into flour by squeezing the cubes with your fingers and incorporating into the flour mixture
  • Optional: add any desired cheeses or herbs
  • Pour in buttermilk and stir with a wooden spoon until dough is formed
  • Using a cookie scoop, make 20 biscuits on two lined baking sheets - I like to use parchment paper to keep them from sticking
  • Bake until edges are golden brown. About 10 minutes
  • Top biscuits with gravy and garnish with crushed red pepper flakes, thyme and sage