An clean, southern-fashion sausage gravy with flaky homemade biscuits makes the BEST Biscuits and Gravy! One of our favourite breakfast recipes of all time!
The BEST southern-style Biscuits and Gravy recipe made from scratch with easy pantry components. This easy breakfast is our favourite!
yield: 8 servings
Best Ever Biscuits and Gravy
prep time: 5 MINScook time: 10 MINStotal time: 15 mins
The BEST southern-style Biscuits and Gravy recipe made from scratch with easy pantry components. This easy breakfast is our favourite!
INGREDIENTS:
- 8 Flakey Buttermilk Biscuits
- 1 pound pork sausage
- 2 1/2 cups half and half
- 2 Tablespoon + 1 teaspoon(s)s all-purpose flour
- 1 Tablespoon butter
- 1/8 teaspoon crushed red pepper flakes
- 1/8 teaspoon dried crushed rosemary
- 1/8 teaspoon dried thyme
- 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 whole 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.
Created using The Recipes Generator
0 Comments