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Hearty Sage Biscuits with Savory Sausage Gravy

Experience a warm and filling breakfast or brunch dish with this recipe, featuring fluffy sage-infused homemade biscuits crowned with a rich and creamy sausage gravy with a subtle hint of garlic and thyme.
1
1 hr
TOTAL TIME
420
CALORIES
$0.72
PER SERVING
Hearty Sage Biscuits with Savory Sausage Gravy
Ingredients
BISCUITS
10 SERVINGS
Unsalted Butter
1/2 cup unsalted butter
cold and cubed
Salt
1 tsp salt
All Purpose Flour
2 cups all purpose flour
Baking Powder
1 tbsp baking powder
Baking Soda
1/2 tsp baking soda
Dried Sage
2 tsp dried sage
Buttermilk
1 cup buttermilk
GRAVY
All-purpose Flour
3 tbsp all-purpose flour
Salt
salt
to taste
Half And Half
2 1/2 cups half and half
Garlic
1 clove garlic
minced
Pork Sausage
1 lb pork sausage
Salted Butter
1 tbsp salted butter
Black Pepper
1/4 tsp black pepper
Dried Thyme
1/2 tsp dried thyme
Directions
BISCUITS
30 min
PREP TIME
30 min
COOK TIME
1 hr
TOTAL TIME
1
In a large bowl, combine the flour, baking powder, baking soda, salt, and dried sage.
2
Add the cold, cubed butter to the flour mixture and use your fingers to work it in till the mixture resembles coarse crumbs.
3
Pour in the buttermilk and stir until just combined.
4
Turn out the dough onto a lightly floured surface and gently knead it a few times to bring it together.
5
Pat the dough into a 1-inch thick rectangle. Using a biscuit cutter, cut out the biscuits and arrange them on a baking sheet lined with parchment paper.
6
Bake the biscuits in a preheated oven at 450 degrees F for 12-15 minutes, or until golden brown.
GRAVY
7
While the biscuits are baking, brown the pork sausage in a large saucepan.
8
Add the butter to the pan, and once melted, add the flour, mixing to combine with the sausage.
9
Pour in the half and half, stirring frequently until the sauce has thickened.
10
Add in the thyme, pepper, minced garlic, and salt, stirring to combine.
11
Serve the sausage gravy warm, lavishly ladled over sage biscuits.
Health Info
Macros
26g
CARBS
29g
FAT
12g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why are my biscuits hard?
How do I get my biscuits to rise and be flaky?
Can I use oil instead of butter in my biscuits?
Can I use water instead of milk in my biscuits?
Why didn't my biscuits brown?
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Why does my biscuit taste bland?
How do I make biscuits without baking powder?
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Can I use self-raising flour for biscuits?