Best Ever Biscuits and Gravy
Nothing says hearty breakfast like Biscuits and Gravy! This creamy gravy recipe is comfort food at its best, and using refrigerated biscuits makes it easy and quick! Use your favorite sausage and serve it with a sprinkling of fresh herbs for a pro touch!
Variations
- Add frozen veggies like carrots and peas to the gravy for added color and nutrition
- Use lean ground turkey or chicken for a less caloric dish
- Add minced garlic finely chopped onion and bell peppers for added flavor
- Sprinkle freshly shredded cheese on top when the gravy is still piping hot so it can melt
- Freshly chopped herbs like parsley or chives for serving add color as well as flavor.
Make Ahead Instructions
The gravy can be made a couple of days in advance and stored in an airtight container for up to 3 days.
To keep the dish fresh, bake the biscuits right before serving, and reheat the gravy in a saucepan on the stovetop.
How to Store Biscuits and Gravy
Let the gravy cool down completely before placing it in an airtight container and storing it in the fridge for up to 3 days.
Reheat in the microwave or stovetop. You might need to add a splash of milk if you think it’s too thick.
The biscuits can be stored in an airtight container on the counter for a couple of days.
How to Freeze Biscuits and Gravy
Don’t store them together! Place the cooled-down gravy in an airtight container or freezer bag and freeze for up to 3 months.
Thaw out in the fridge and reheat in the microwave or stovetop.
The cooled down biscuits can be stored in a separate freezer bag and thawed out overnight in the fridge as well.
Best Ever Biscuits and Gravy
Ingredients
- 8 refrigerated Flakey Buttermilk Biscuits
- 1 lb pork sausage (your favorite)
- 2 ½ tbsp all-purpose flour
- 2 ½ cups half and half
- 1 tsp parsley flakes
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp Freshly chopped parsley for serving
- Freshly ground black pepper to taste
- Freshly chopped parsley for serving
Instructions
- Bake the biscuits according to package directions
- In a large skillet over medium-high heat, cook the sausage until fully cooked, crumbling it as it cooks. Drain the extra fat.
- Add the flour, half and half, dried herbs, and spices, and cook, stirring constantly, until thickened, about 5 minutes.
- Serve over the warm biscuits and sprinkle freshly chopped parsley on top.
Nutrition
FAQ about the Best Biscuits and Gravy
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1. What Type of Sausage Works Best for the Gravy? The best answer is: your favorite! You can use mild, hot, breakfast-style, or Italian! If you’re looking for a leaner recipe, you can even use ground chicken or turkey instead of sausage.
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2. I Don’t Have Half and Half. Can I Substitute for Something Else? You can use whole milk or 2% milk in a pinch, and you would be reducing calories as well! If you don’t have milk or half and half, you can even use canned evaporated milk.
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3. My Gravy Turned Out Too Thick/Thin – Help! If your gravy is too thick, add a splash of milk or more half-and-half until it reaches the desired consistency. If it’s too thin, add a bit more flour until thickened to your liking.
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4. How Do I Keep My Biscuits From Getting Soggy? Splitting the biscuits in half and toasting them will make them crispy enough to hold the gravy and keep them from getting soggy.
