It’s no secret that a yummy homemade breakfast makes me excited to get up on Saturday morning. Our weekday breakfasts usually consist of plain old oatmeal or freezer breakfast sandwiches but on the weekends I like to make something much more fun!
This sausage gravy recipe is a TREASURE in our family, thanks to my mother-in-law. She’s made it so many times she has completely perfected the recipe, and now it’s one of our favorite breakfasts.
I should issue a disclaimer that you’ll never want to order biscuits and gravy from a restaurant after trying this recipe. I know from experience that every other will pale in comparison. But the good news is that it’s just about one of the easiest things in the world to make.
Ingredients
▢8 Flakey Buttermilk Biscuits
▢1 pound pork sausage
▢2 Tablespoon + 1 teaspoon(s)s 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
Instructions
Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.
Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.
Add thyme, rosemary, red pepper flakes and black pepper.
Serve over warm biscuits.
Notes
Make ahead Instructions:
You can make the gravy ahead of time and store it in a container in the fridge for 2-3 days, depending on the freshness of your ingredients.
Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste.
Freezing instructions:
I’d suggest making the recipe with whole7 milk, if you want to freeze it. (Half and half will have a slightly different texture upon reheating from frozen, but will still taste good). Thaw overnight in the fridge.
Rewarm on the stove, adding a splash of half and half or milk to thin it, if needed, and additional seasonings, to taste.
The biscuits can be made ahead and stored in the freezer for 3-5 months.