Southern Sausage Gravy and Biscuits
My Southern Sausage Gravy and Biscuits recipe is a hearty country breakfast with savory sausage gravy and buttermilk biscuits!
Servings 4 servings
Ingredients
For the tomatoes:
- 4 large ripe tomatoes
- 2 tablespoons olive oil
- 2 teaspoons Herbs de Provence
- ¼ teaspoon garlic powder
- Dash of salt and pepper
For the gravy:
- 1 pound bulk breakfast sausage
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper to taste
For serving:
- 8 buttermilk biscuits (use frozen, refrigerated, or use my recipe for homemade)
Instructions
Bake the tomatoes while you prepare the gravy:
- To bake the tomatoes, preheat the oven to 400 degrees.
- Slice the tomatoes into thick, approximately 1/2” slices.4 large
- Place on a baking sheet drizzled with half the olive oil. Drizzle the remaining olive oil over the tomato slices and sprinkle with Herbs de Provence, garlic powder, salt, and pepper.2 tablespoons olive oil, 2 teaspoons Herbs de Provence, ¼ teaspoon garlic powder, Dash of salt and pepper
- Bake for about 10 minutes or until softened and just beginning to brown.
To make the sausage gravy:
- Add the sausage to a large skillet over medium high heat. Break the sausage up as it cooks using a wooden spoon or potato masher. Cook until no pink color remains.1 pound bulk breakfast sausage
- Sprinkle over the flour and cook, stirring constantly, for 1 to 2 minutes.2 tablespoons flour
- Gradually add the milk, stirring constantly, and cook until thickened.2 cups milk
- Taste and add salt and pepper if needed.Salt and pepper to taste
To serve:
- Split the biscuits and place on a plate.8 buttermilk biscuits
- Serve the gravy over warm biscuits with the tomato slices on the side.
Notes
- For short-term storage, keep leftover gravy in an airtight container in the refrigerator; it'll stay fresh for up to 3 days. Biscuits should be stored separately in a zip-top bag or another airtight container at room temperature for 1-2 days to maintain their texture.
- For longer storage, freeze the gravy in a freezer-safe container for up to 3 months. Biscuits can also be frozen, wrapped individually in foil, and then placed in a freezer bag. When you're ready to enjoy, thaw the gravy in the refrigerator overnight. Reheat it on the stove over low heat, adding a splash of milk if it's too thick. Biscuits may be warmed in the oven at 350 degrees until heated through, about 10 minutes.
Nutrition
Calories: 723kcal | Carbohydrates: 41g | Protein: 26g | Fat: 50g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 1283mg | Potassium: 581mg | Fiber: 1g | Sugar: 8g | Vitamin A: 302IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 4mg
