This is the brunch of my dream. Truly does not get better than fluffy biscuits smothered in spicy sausage gravy. Maybe add a mimosa or bloody marg and you’re good to go. It’ll taste like your favorite breakfast spot expect for an 1/8th of the price. We all know brunch can get expensive. When it’s made at home you get 5 times the amount of food for the same price. Win/win right?
Biscuits are sooo much easier to make than you think they are. It takes 5 ingredients and 30 minutes to create restaurant quality biscuits. Honestly, they are even better than a restaurant because they are fresh out of your oven. And we all know biscuits are best when fresh and hot. I’ve linked my recipe below for my cheddar biscuits. Don’t like cheddar? Skip it and make a classic buttermilk biscuit. Follow the directions as is, just without cheese.
On another note, I could drink this sausage gravy. I could put it in a bowl and eat it like soup. It’s so good you just wait and see! I like to smother my biscuits with gravy and then add a fried egg on top. But to each their own… serve it whatever way you prefer!
CHEDDAR BUTTERMILK BISCUITS AND SAUSAGE GRAVY
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Serves: 8 biscuits and gravy
Click here for CHEDDAR BUTTERMILK BISCUITS recipe
For sausage gravy:
- 1/2 lb. hot pork breakfast sausage
- 2 tbsp butter, salted
- 1/2 small yellow onion, finely diced
- 3 tbsp all purpose flour
- 2 3/4 cup whole milk, warm
- 1 tsp kosher salt, more or less to taste
- 1/2 tsp red pepper flakes (can omit)
- Heat a large skillet to medium heat. Add in sausage and cook for about 5 minutes until cooked through. Use a slotted spoon to remove the sausage from the skillet and set aside in a small bowl. Do not rinse the skillet. Add in the onion and butter and cook for about 4-5 minutes until onions are tender and golden.
- Add in the flour and stir. Allow the flour to cook in the skillet for a minute to remove the flour taste.
- Very slowly, begin to add in the milk about 1/2 cup at a time while whisking. Bring to a soft boil and allow the gravy to thicken.
- Add in salt, red pepper flakes and cooked sausage. Turn the heat down to simmer and cook for another 5-10 minutes until the gravy reaches desired thickness.
- Note: The gravy will thicken as it continues to sit on the burner. If your gravy is too thick for your liking, add in a little bit more milk to thin it out.