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Fluffy, warm buttermilk biscuits smothered in a rich, creamy pork sausage gravy with a hint of black pepper. A hearty and comforting Southern breakfast classic that will stick to your ribs.
Prepare and Bake the Buttermilk Biscuits (15-20 minutes)
Cook the Sausage (8-10 minutes)
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Fluffy, warm buttermilk biscuits smothered in a rich, creamy pork sausage gravy with a hint of black pepper. A hearty and comforting Southern breakfast classic that will stick to your ribs.
This southern recipe takes 40 minutes to prepare and yields 4 servings. At 969.98 calories per serving with 30.92g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Make the Sausage Gravy (8-10 minutes)
Assemble and Serve
Use a hot breakfast sausage and add a finely diced jalapeño to the sausage as it browns for an extra kick.
Add 1 teaspoon of dried sage or thyme to the gravy along with the black pepper for a more complex, earthy flavor.
Sauté 8 oz of chopped mushrooms in 4 tablespoons of butter until browned. Use this as the base for your gravy instead of sausage, and use vegetable broth for half of the milk for a richer flavor.
Add 1/2 teaspoon of smoked paprika to the flour before making the gravy roux for a subtle smoky depth.
The pork sausage and milk provide a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
The carbohydrates from the flour in the biscuits provide a readily available source of energy to start your day.
Both the milk and buttermilk are good sources of calcium, a mineral crucial for maintaining strong bones and teeth.
A typical serving of two biscuits with gravy contains approximately 750-900 calories, depending on the fat content of the sausage and milk used. It is a very calorie-dense dish.
This dish is a classic comfort food and is high in calories, saturated fat, and sodium. It's best enjoyed as an occasional indulgence rather than a regular part of a health-conscious diet.
Yes. The biscuits can be baked a day ahead and stored in an airtight container; reheat in the oven before serving. The gravy can also be made a day or two ahead and stored in the fridge. Reheat it gently on the stove, adding a splash of milk to thin it back to the desired consistency.
Whole milk provides the richest, creamiest result, which is traditional. You can use 2% milk, but the gravy will be less rich. Skim milk is not recommended as it will result in a thin, less flavorful gravy.
If your gravy has a few lumps, you can usually whisk them out vigorously. For very lumpy gravy, pour it through a fine-mesh sieve to strain out the lumps, or use an immersion blender for a few seconds to smooth it out.