A family favorite in our house, nothing gets the kids up faster than the smell of sausage and biscuits in the morning. Fresh biscuits and breakfast sausage in a creamy white gravy always brings me back to a time when I used to go out for fancy breakfast. Combined with the fact that you can make this breakfast in less than 25 minutes, and you got a great weekend breakfast.
Usually homemade fresh biscuits have grated or shaved butter, but for this version, you can skip the line and utilize cream instead. Trust me when I say, this is totally worth it! Sometimes I just want to make biscuits, because they are so hassle-free.
The sausage gravy is super easy too! Sausage, flour, cream, pepper, and you are pretty much all there. You got a ton of flavor from the sausage and when you soak up the juices with the flour you retain a ton of the goodness.
So if you got 25 minutes in the morning, then you got time to turn a poptart breakfast into a satisfying sausage and biscuit (and tabasco of course!) breakfast of champions.
I adapted this recipe for Kenji Alt-Lopez’s recipe. I subbed 1% milk for the cream in the gravy (because face it, when you have kids there is a good chance you have 1% or 2% milk in your fridge over heavy cream). I also have always had a hard time knowing how much pepper to put in, so I counted the number of times I turned the pepper grater and added that to the recipe as well.
Sausage and Biscuits with Gravy
- Oven-safe baking sheet
- 1/2 cup Cream
- 1/2 cup Flour
- 1 1/2 tsp Baking powder
- 1/4 tsp Kosher salt
Sausage and Gravy
- 1 cup Milk
- 1 1/2 tbsp Butter
- 8 oz Breakfast sausage
- 20 grinds Black pepper About 2 tsp
- Get a mixing bowl ready, and add the cream, baking powder, flour, and salt together. Mix until you get a dough that has the consistency of play-doh (yes, I said play-doh).
- Put your biscuit mix on a cutting board and shape into a 1 inch (H), by 3 inches (W, by 8 inches (L) x bar like shape.
- Put on a foiled lined backing sheet. Pre-heat the oven to 425 degrees. When the oven pre-heated and ready to go, put in your biscuits for 15 minutes.
- Put 1/2 tbsp of butter on a pan that is on medium heat. Add your 8oz of breakfast sausage to the pan and cook until all of the sausage is browned. When I cook this usually is about 5 minutes for me on medium heat. You want to cook all the way through.
- Add and sprinkle flour on top of the breakfast sausage and mix. You are soaking up the grease in the pan, so that you don't have visible oil in your gravy mix.
- Now slowly mix your milk into the sausage gravy. I would mix in the milk 1/4 at a time, mix for a minute or two, and then mix in 1/4, and so forth until you have no more milk.
- Add your 1 tbsp of butter and mix thoroughly in the gravy. This is the main change I did when using milk instead of cream. This will thicken up your gravy a bit, and give it a bit more saltiness.
- Grind in your black pepper into your now complete gravy. At this point you can mix and taste the gravy to your liking.
- Plate your biscuits from the pan.
- Now pour your sausage and gravy all over them! My favorite hot sauce is tabasco, though no need to add when you are making it for the kids.