This biscuits and gravy recipe is split biscuits under a peppered sausage gravy. It is not sausage gravy breakfast pizza already on this site and it is not buttermilk pancakes. Classic leftover breakfast for Your Daily Hit. Use this URL for biscuits and gravy.
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Biscuits and Gravy
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Biscuits and sausage gravy. From Your Daily Hit.
Ingredients
Gravy
- 1 pound (454g) breakfast sausage
- 1/3 cup (42g) all-purpose flour
- 3 cups (720ml) milk
- 1 teaspoon kosher salt
- 1 1/2 teaspoons black pepper, plus more to finish
- Pinch of cayenne optional
Biscuits
- 8 baked buttermilk biscuits (homemade or refrigerated cans)
Instructions
- Brown the sausage in a skillet, breaking it up, 8 minutes. Do not drain unless it is swimming; you want the fat.
- Sprinkle flour over the sausage. Cook 1 minute, stirring.
- Slowly whisk in the milk. Simmer, stirring, until thick, 5 to 8 minutes. Season with salt, pepper, and cayenne.
- Split warm biscuits. Spoon gravy over. Extra pepper on top.
Notes
Canned biscuits are honest weeknight cooking. Homemade biscuits if you have 20 minutes. The gravy should coat a spoon, not stand in peaks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
Plate, not pizza
Sausage gravy breakfast pizza is a crust. This is biscuits on a plate. Pancakes are a separate breakfast URL.
Substitutions
Turkey sausage works; add 1 tablespoon butter if the pan is dry. Half-and-half makes a richer gravy.
Mistakes to avoid
Do not skimp on pepper. Do not walk away — gravy scorches. Do not use water instead of milk.
Storage
Gravy refrigerates 3 days. Loosen with milk when reheating. Biscuits freeze well; gravy less so.
Nutrition (estimated)
About 620 calories per serving with two biscuits. Estimate only, not a lab test.
FAQ
Canned biscuits or homemade?
Both count. This page is the gravy plus biscuits, not a biscuit-only tutorial.
Is this breakfast pizza?
No. That is a different URL on this site.
Too thick?
Whisk in milk. Too thin: simmer longer.
Can I make gravy ahead?
Yes. Reheat slowly with extra milk.