These classic buttermilk biscuits with sausage gravy are pure breakfast comfort food! In my opinion, nothing says love quite like a heaping plate of gravy-smothered biscuits for breakfast. They’re dangerously good, and definitely got the full approval from my husband. (It’s been a long-time request of his). I tried to use minimal ingredients for both the gravy and the biscuits to keep the flavors true to what they are. Bonus- the gravy is salt free!
A couple of things I want to point out. First, don’t forget that sausage gravy can be made in advance and frozen! So go ahead and make those Sunday mornings even lazier by storing cooked gravy in glass tupperware and heating it up whenever needed. (Gravy should stay good in the freezer for a few months). Second, you can totally use premade biscuits without anyone judging you. I’ve included a quick and painless way to make them, but do what you gotta do.
Seriously, these biscuits took me 20 minutes, start to finish.
In a large mixing bowl, combine flour, baking powder, and salt. Cut in 1/3 cup of chilled butter with 2 forks or a pastry blender until the mixture resembles coarse crumbs.
Add in buttermilk, a little at a time, and knead just until well mixed.
Place the dough on a floured surface and roll to a thickness of 1 inch. Cut into 6-8 biscuits using a 3-inch round cutter. if you don’t have a circle shaped cutter, look for a glass that’s about 3 inches in diameter. I was able to get 8 biscuits by using my scraps.
Place on an ungreased cookie sheet and bake 13-15 minutes, or until golden brown. Remove from oven and let cool slightly.
While your biscuits are baking, go ahead and brown the breakfast sausage in a large skillet.
To make the gravy, melt 3 tablespoons of butter in a medium saucepan. Add in the chopped onion and cook until translucent, about 3 minutes.
Add in the flour and cook over medium heat for 1 minute, stirring constantly. This will help to thicken up the gravy.
Add in the milk, whipping cream, thyme and pepper. Don’t skimp on the spices! Cook until thickened, stirring frequently, about 10 minutes.
Add the cooked sausage into the gravy mixture and heat for another 5 minutes. If the gravy starts to get too thick for your liking, just splash a little more milk in, stir, and allow to thicken back up for a minute or so.
You want the texture to be thickened, yet pourable. If it’s feeling to thin, add some cornstarch. Too thick, a splash of milk. Honestly though, all you’re going to be thinking about is devouring it.
Now halve as many biscuits as you want to enjoy and place them, face up, on a plate. Or if you’re like me and know you’ll be topping the biscuits with a ton of gravy, use a bowl.
Spoon some (or a lot) of gravy over your warm biscuits and treat yourself. You’ve just made homemade biscuits and gravy!