There are not many comforting and delicious breakfasts than homemade flaky buttermilk biscuits smothered in some perfect Country Sausage Gravy.
My husband and I love biscuits and gravy. You all know I’m a total food snob. Him? Not quite as much (but I’m grooming him daily). The one thing he is a total food snob about is sausage gravy. When we go out to breakfast, he’ll order a sample of the gravy before committing to actually ordering biscuits and gravy. I’m sure you all have experienced country sausage gravy that sucks. Its either too thick or too thin or too starchy or the sausage is nasty. Its not hard to make, yet it seems difficult to enjoy the perfect gravy.
That’s why we make our own! You can buy seasoned breakfast sausage in bulk without any casing from most meat departments, however I prefer to start with plain ground pork and make my own sage breakfast sausage. Its the best damn sausage you’ll ever have. Then you gotta add some more butter because you can’t have a good gravy without the right amount of fat!
Then you really need some amazing flaky buttermilk biscuits to go with your gravy. Pairing a delicious sausage gravy with a less-than-perfect biscuit is very unsettling to me. It just doesn’t make sense.
Go ahead. Drown that biscuit.
Freshly ground pepper is a must. Now, go enjoy the best damn biscuits with country sausage gravy you’ll ever have. Consider yourself warned though – the may be so good that you’ll no longer order them when dining out because all others will fail in comparison.
Check out the video I made of the recipe. I cooked the gravy in my favorite Staub dutch oven on an induction cooktop. You totally want biscuits and gravy now, don’t you! Watch below to see me make this gravy!
- 1 pound sage pork breakfast sausage (I highly recommend you make your own)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
- Sprinkle sausage with flour, stir, and allow to cook for several minutes.
- Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.