Biscuits and Gravy

This is the breakfast I make on a slow Saturday morning — the biscuits are a one-bowl mix, the gravy comes together in the same pan the sausage cooked in, and thirty minutes later there’s a full breakfast on the table with plenty left over for reheating through the week.

Between the whole milk and half-and-half in the gravy, a single serving covers over a quarter of your daily calcium — good news for bone health, and not something you’d expect from a breakfast built around sausage and biscuits. The sausage pulls its own weight too, delivering nearly two-thirds of your day’s B12 for steady energy.

The gravy keeps in the fridge for a few days and reheats gently on the stove, so it’s worth making the full batch even if you’re cooking for one. Short on time? Swap the from-scratch biscuits for two cans of the refrigerated kind and bake those per the package instead — you’ll shave ten minutes off the whole thing.

Biscuits and Gravy

Classic sausage gravy over baked biscuits, with a tablespoon of sriracha stirred in at the end for a kick that sets it apart from the usual version.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 8 servings (2 biscuits + about 1 cup gravy each)

Course: Breakfast

Cuisine: American

Calories: 443.9

Ingredients Method Nutrition Notes

Ingredients

  

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Biscuits

• 2 cups Bisquick baking mix
• 3/4 cup whole milk
• 1 tbsp vegetable oil

Sausage Gravy

• 8 oz ground breakfast sausage
• 1/2 stick butter 4 tbsp
• 1 tbsp Montreal seasoning
• 7 cups milk, half-and-half, water, or broth any combination
• 1/2 cup all-purpose flour for the slurry
• 1 cup cold water for the slurry; add more as needed
• 1 tbsp sriracha
• salt and pepper to taste

Method

 

Make the biscuits

1. Preheat oven to 450°F. Gently fold together the Bisquick, milk, and vegetable oil just until wet — do not overmix.
2. Line a baking tray with parchment paper, then drop the dough by spoonful onto it to make 16 dollops.
3. Bake 10 minutes, until golden brown.

Make the gravy

1. Cook the ground sausage in a large saucepan until browned. Transfer the sausage to a bowl and set aside.
2. In the same pan, using the leftover sausage drippings, add the butter, Montreal seasoning, and 7 cups of your chosen liquid over medium heat.
3. Stir frequently until hot but NOT boiling.
4. While that’s warming, whisk 1/2 cup flour into 1 cup cold water until smooth. Add more water if necessary until it’s thick but pourable.
5. Slowly whisk the flour mixture into the hot liquid and cook an additional 3 minutes. If the gravy isn’t thick enough, mix up more flour-and-water slurry and whisk it in until you reach the desired thickness — it will continue to thicken as it cools.
6. Turn off the heat and stir in the sriracha and cooked sausage.
7. Season with salt and pepper to taste.
8. Remove the biscuits from the oven once baked, split or plate them, and ladle the gravy over the top to serve.

Nutrition

Calories: 443.9kcalCarbohydrates: 38.8gProtein: 16.1gFat: 25.2gSaturated Fat: 11.1gPolyunsaturated Fat: 3.56gMonounsaturated Fat: 7.48gTrans Fat: 0.55gCholesterol: 69.2mgSodium: 819.4mgFiber: 1gSugar: 13.1g

Notes

Don’t skip it: the tablespoon of sriracha is what makes this dish come together.

Substitution: Short on time? Swap the from-scratch biscuits for 2 cans (16 total) of refrigerated biscuits — bake per the package instead of making the dough.

Recipe ideas: Swap the ground pork sausage for turkey or chicken sausage for a lighter version. Use a gluten-free baking mix in place of the Bisquick, and a 1:1 gluten-free flour blend in the gravy slurry, to make this celiac-friendly. Swap the dairy milk for broth or an unsweetened non-dairy milk for a dairy-free gravy. Like more heat? Add an extra tablespoon of sriracha or a pinch of cayenne. Leftover gravy keeps in the fridge a few days — reheat gently on the stove, thinning with a splash of milk if it’s thickened too much.

Diet notes: Contains gluten (Bisquick, flour) and dairy (butter, milk); not currently gluten-free, dairy-free, or vegetarian as written.

Also high in: Vitamin B12 (64% DV), Iodine (54% DV), Vitamin B2/riboflavin (38% DV), Selenium (38% DV), Vitamin B1/thiamine (33% DV), Sodium (36% DV), Calcium (26% DV), Phosphorus (25% DV), Vitamin B5 (25% DV), Vitamin B3/niacin (23% DV).

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