Saturday mornings I like to make something savory for breakfast. Forget pancakes or french toast. I want salt and meat! This biscuits and gravy recipe is definitely one of our favorites and it's so quick and easy to whip up. I love the warm spicy flavor of sage, but this is certainly versatile enough to switch up to whatever sausage and seasonings you have on hand!
If you want homemade soft and buttery biscuits to go with this, you can make these quick and easy 7-up biscuits that are made from bisquick mix, 7-up and sour cream - they are pretty much fool proof! Or you can make some easy homemade buttermilk biscuits! However, if you just aren't in the mood to make the biscuits yourself you can definitely use Pillsbury Grands in a pinch. 😊
A couple of tips for this recipe:
- Use whole milk or half and half for the best gravy - you can use 2% in a pinch, but don't use skim!
- If you want to take this gravy over the top, stir in 1/2 Tbsp of fresh thyme at the end - the fresh, herby taste is wonderful. I keep fresh herbs in the house, so I always have this on hand and love stirring it in, however, the gravy is absolutely delicious without it too.
Ingredients:
- 1 pound pork sausage, (I use Jimmy Dean Sage Sausage)
- 3 Tbsp butter
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp sage
- 1/4 cup AP flour
- 3 cups milk or half and half (don't use skim)
- 1/2 Tbsp fresh thyme (optional)
Instructions:
- In a large skillet, break up the sausage and cook through until nicely browned and crumbly.
- Stir in the butter until completely melted.
- Stir in the salt, pepper and sage.
- Sprinkle the flour all over the sausage, stir in and allow to cook for a couple of minutes.
- Pour in the milk and stir until bubbling and thickened.
- Optional: Stir in the fresh thyme.
- Serve over your favorite biscuits!
