Southern Sausage Gravy and Biscuits
User Reviews
5
Southern Sausage Gravy and Biscuits
Description
Southern Sausage Gravy and Biscuits features bulk breakfast sausage crumbled and cooked in a skillet before being thickened with flour and milk to create a smooth, creamy gravy seasoned with salt and black pepper. Meanwhile, ripe tomatoes are sliced thick, drizzled with olive oil, herbs de Provence, garlic powder, salt, and pepper, then baked until just starting to brown. The biscuits are split and served warm, topped generously with the sausage gravy. The baked tomatoes provide a mellow, aromatic side that complements the savory gravy and biscuit base.
The dish has a rich, satisfying flavor from the browned sausage and creamy sauce, contrasted by tender and lightly softened tomato slices with herbal notes. The preparation balances stovetop cooking for gravy with baking the tomatoes and warming biscuits, delivering a filling plate suitable for breakfast or brunch.
Leftover gravy should be stored separately in an airtight container in the refrigerator for up to three days or frozen for up to three months. Biscuits keep best at room temperature in a sealed bag for a day or two or can also be frozen. When reheating gravy, warming gently and adding a splash of milk helps restore its smooth texture. Biscuits respond well to reheating in a warm oven to bring back some freshness.
Ingredients
For the gravy:
- 1 pound breakfast sausage bulk
- 2 tablespoons flour
- 2 cups milk
- salt to taste
- black pepper to taste
For the tomatoes:
- 4 large ripe tomatoes
- 2 tablespoons olive oil
- 2 teaspoons herbes de provence
- ¼ teaspoon garlic powder
- salt dash
- black pepper dash
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.
- 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.
- 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.
- Sprinkle over the flour and cook, stirring constantly, for 1 to 2 minutes.
- Gradually add the milk, stirring constantly, and cook until thickened.
- Taste and add salt and pepper if needed.
To serve:
- Split the biscuits and place on a plate.
- Serve the gravy over warm biscuits with the tomato slices on the side.
Notes
- Store leftover sausage gravy refrigerated in an airtight container for up to 3 days or freeze for up to 3 months.
- Keep biscuits separately stored at room temperature for 1-2 days or freeze wrapped individually for longer storage.
- To reheat gravy, warm gently on the stove and add a small amount of milk if needed to regain creaminess.
- Reheat biscuits in the oven at 350°F for about 10 minutes to restore warmth and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 723kcal | 36% |
| Carbohydrates | 41g | 14% |
| Protein | 26g | 52% |
| Fat | 50g | 77% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 94mg | 31% |
| Sodium | 1283mg | 53% |
| Potassium | 581mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 184mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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