Easy homemade drop biscuits topped with sausage gravy made from scratch with ground pork, the perfect mix of seasonings, heavy cream, and cheddar cheese. The BEST biscuits and gravy!
You can all thank my mom for this amazing recipe. She’s always made the best sausage gravy, and I really mean the BEST, and I’m so excited to share it with you!
My mom’s the type of cook that likes to just wings it. She rarely measures or follows a recipe and somehow her dishes always turn out great. So when I asked her for the recipe for her sausage gravy, it was no surprise that she didn’t know it. But, of course, I made her write it down the next time… for both you and me! Because I needed the recipe as much as all of you need it!
Let’s talk details. The biscuits are super easy to make, because who else hates rolling out the dough and cutting it into perfect circles? I prefer to scoop my biscuit dough out with a measuring cup and drop it on the baking sheet. So, that’s exactly what this recipe calls for and they taste so so good.
Now let’s talk gravy. In my opinion, sausage gravy is best made with good ole ground pork. Don’t buy any of that pre-seasoned breakfast sausage; you don’t need it. The pork in this recipe is seasoned perfectly with ginger, sage, salt, and pepper. In my opinion, this mix of seasonings is what makes this sausage gravy so great and different from all the others.
And, don’t be intimated when it comes to making the gravy; it’s surprisingly easy. You first mix some flour and butter in with the pork to create a roux. From there you add in milk and heavy cream to give it the perfect consistency. But it doesn’t stop there… cheddar cheese is also what makes this sausage gravy stand out. As I said, it’s the best.
P.S. My favorite way to enjoy biscuits and gravy is with scrambled eggs and a dash or ten of hot sauce. Preferably Franks. Or some sort of mango hot sauce, which we made once and it was amazing and I’m sad it’s gone.
If you’re looking for a great weekend breakfast or brunch, this is definitely it. You’ll have some happy eaters on your hands. And with it being only a few days from Thanksgiving, I’m going to suggest that you make this recipe for your guests. You won’t regret it.
I also highly recommend my from-scratch Green Bean Casserole with Rosemary Parmesan Gravy. You will never go back. Promise. Yes, it’s a little more time consuming than traditional from a can green bean casserole, but it’s very worth it, and it can be prepped a couple of days before. Last year, even my critical cousin told me that he was surprised by how much he liked it. Win.
And if you’re looking for another tasty, but not-so-traditional, side, my Spinach Parmesan Stuffed Mushrooms are a big hit! One of my best girlfriends loves this recipe and she told me she’s making the mushrooms for her family Thanksgiving, so I thought I’d share the genius idea with the rest of you!
While we’re at it, I have a couple of suggestions for your leftover turkey, as well. You can swap out the chicken in my Chicken and Dumplings Soup or Chicken Pot Pie Tator Tot Hotdish. You can’t go wrong with either one.
Anyways, Happy Thanksgiving, friends! I hope you all enjoy the holiday as much as I do because it’s my favorite 🙂
Homemade Biscuits and Country Sausage Gravy
- 2 1/4 cups flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- ½ cup melted butter, slightly cooled
- 1 cup buttermilk
- 1 pound ground pork
- ½ teaspoon ground ginger
- ½ teaspoon ground sage
- 1 teaspoon salt
- ¼ – ½ teaspoon black pepper, to taste
- 3 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- 1 ½ cups heavy cream
- 1 cup grated cheddar cheese
- Preheat oven to 450° F.
- Line a large sheet pan with parchment paper and set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- In a small bowl, whisk together butter and buttermilk until mixture appears lumpy.
- Add wet ingredients to dry ingredients and mix together until just combined.
- Scoop about a ¼ cup of dough onto the prepared baking sheet. Continue with remaining dough, spacing them 1-2 inches apart.
- Bake 15-17 minutes until tops are golden brown.
- Add ground pork to large skillet and season with ginger, sage, salt, and pepper. Cook over medium-high heat until browned and no longer pink, about 5-7 minutes.
- Reduce heat to medium. Melt the butter in the skillet with the pork then mix in the flour. Cook an additional minute, stirring occasionally. Mix in the milk until combined and cook until thickened, about 1-2 minutes.
- Reduce heat to low and whisk in the heavy cream. Simmer for about 5 minutes or until thickend. Mix in the cheddar cheese.
- Serve over warm biscuits!
Biscuit recipe adapted from Cook’s Illustrated’s Best Drop Biscuits Recipe.