Biscuits and Gravy Recipe
Brown savory pork sausage, stir together a simple flour roux, and gently simmer half and half until thick, smooth, and peppery for serving over warm, flaky biscuits.
Equipment
- Large saucepan
- Paper towel
- stirring spoon
Ingredients
- 8 Flakey Buttermilk Biscuits
- 1 pound pork sausage
- 2 Tablespoon + 1 teaspoon(s)s all-purpose flour ((18 g))
- 2 1/2 cups half and half ((600 ml))
- 1 Tablespoon butter ((14 g))
- 1/8 teaspoon dried thyme ((0.25 g))
- 1/8 teaspoon dried crushed rosemary ((0.25 g))
- 1/8 teaspoon crushed red pepper flakes ((0.25 g))
- freshly ground black pepper (, to taste)
Instructions
- Cook the pork sausage in a large saucepan until it is browned and broken into small crumbles, then blot away most of the excess grease with a paper towel. Leave the browned bits on the pan bottom because they add deep, savory flavor to the gravy.
- Stir in the flour and butter, then slowly work in the half and half over medium-low heat while stirring often for several minutes. The mixture should smell lightly toasty before becoming smooth and thick with slow, gentle bubbles.
- Stir in the dried thyme, dried crushed rosemary, crushed red pepper flakes, and freshly ground black pepper. Taste after the seasonings bloom in the warm gravy, then add more black pepper if you want a stronger peppery finish.
- Split the warm biscuits and spoon the hot sausage gravy over the cut sides. The gravy should settle into the crumb while the biscuit tops keep some flaky texture.
Notes
Texture tip: Keep the heat at medium-low and avoid a hard boil. The gravy is ready when it coats the back of a spoon and leaves a clear trail when drawn with a finger. Remove it slightly looser than desired, as it tightens as it cools.
Storage: Cool the gravy promptly and store it in an airtight container in the refrigerator for 3 to 4 days, or freeze it for 2 to 3 months.
Reheating: Warm leftover gravy gently in a saucepan over low heat, whisking in a splash of milk or half and half to restore its glossy, creamy consistency.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.