Savor the warmth of these Biscuits and Gravy with Heavy Whipping Cream and Southern-style sausage gravy. Flaky homemade biscuits make this recipe for two perfect for breakfast, lunch, or dinner—and it’s ready in just 30 minutes! For a spicy kick, add a pinch of cayenne to the gravy. Enjoy a comforting dish that’s simply unforgettable!
Table of Contents
- Why I love this recipe
- Expert tips
- FAQ’s
- Reader comments
- Process shots for Biscuits and Gravy with Heavy Cream
- You may also enjoy
Why I love this recipe
I love the warm, buttery taste of a flaky biscuit that just falls apart when you dig in. Then there’s the delicious, hearty flavor of country sausage, mixed with just the right amount of spices. And don’t forget the black pepper! It packs a nice punch in the rich, creamy gravy, tying everything together for a perfect bite.
Expert tips
Sausage gravy is also delicious over fried breakfast potatoes, hash browns, mashed potatoes, grits, and toast.
Try using ground Italian sausage or ground Chorizo sausage instead of ground pork sausage.
Biscuits from scratch can be stored, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they’re re-warmed before serving.
FAQ’s
Italian sausage is an excellent flavor substitute for biscuits and gravy.
Yes, you can freeze the gravy! Just keep the biscuits separate to avoid them getting soggy. Let the gravy cool down totally before putting it in an airtight container or freezer bag. For the best taste, use it within 3-6 months. When you’re ready to eat it, thaw it in the fridge overnight, then gently heat it on the stove, adding a little heavy cream, milk, or half-and-half to get the consistency just right.
Reader comments
Danessa – Thanks so much for this recipe! Perfect weekend brunch and appreciate the smaller servings! Easy, simple ingredients with great results.
Dottie – So tasty…excellent recipe. Perfect for a small serving.
Process shots for Biscuits and Gravy with Heavy Cream
For the Homemade Biscuits
For the Sausage Gravy
You may also enjoy
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Biscuits and Gravy Recipe with Heavy Cream
Equipment
Ingredients
For the Homemade Biscuits:
- 1 cup all-purpose flour
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp sugar
- 2 Tbsp butter (at room temperature)
- ⅓ cup cold whole milk
For the Sausage Gravy:
- ½ lb. ground pork sausage (or Italian sausage, or Chorizo)
- 1 Tbsp all-purpose flour
- 1 cup heavy cream (or 3/4 cup whole milk)
- 1 Tbsp butter
- ⅛ tsp dried thyme
- Fresh ground black pepper (to taste)
Instructions
For the Biscuits:
- Preheat the oven to 425°F with a rack in the middle.
- Line a baking sheet with parchment paper.
- Mix together the flour, salt, baking powder, and sugar.
- Work the butter into the flour mixture with a fork, pastry blender, or stand mixer, until crumbly like breadcrumbs.
- Drizzle the milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until a soft dough forms. If the mixture seems dry and won't come together, drizzle in just enough extra milk to make the dough form.
- Place the dough on a floured work surface. Pat it into a rough rectangle about 3”x6” and 3/4" thick.
- Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is about 3”x6” and 3/4" thick again.
- Cut the dough into two circles with a 3” round biscuit cutter (Press straight down, don’t twist the cutter). Form a third biscuit with the left over dough scraps if desired.
- Place the biscuits bottom side up on the prepared baking sheet.
- Brush the biscuits lightly with milk, for better browning.
- Bake for 15 to 20 minutes.
- Remove them from the oven, and serve warm.
For the Gravy:
- While the biscuits bake, brown the sausage in a large saucepan.
- Drain the grease and return the sausage to the pan.
- Add the flour, butter, and cream. Cook on medium-low, stirring often, for several minutes until thickened.
- Sprinkle in the thyme and black pepper.
- Serve the gravy over the warm biscuits.
Video
Notes
- Sausage gravy is also delicious over fried breakfast potatoes, hash browns, mashed potatoes, grits, and toast.
- Try using ground Italian sausage or ground Chorizo sausage instead of ground pork sausage.
- Biscuits from scratch can be stored, well wrapped, at room temperature for several days. Biscuits are always best when they’re re-warmed before serving.
- To freeze – keep the biscuits separate to avoid them getting soggy. Let the gravy cool down totally before putting it in an airtight container or freezer bag. For the best taste, use it within 3-6 months. When you’re ready to eat it, thaw it in the fridge overnight, then gently heat it on the stove, adding a little heavy cream, milk, or half-and-half to get the consistency just right. Thaw the biscuits overnight in the fridge and gently reheat in the oven.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
This recipe can also be seen on my other site Zona’s Lazy Recipes and serves 4 people.
Mike M.
Sunday 4th of August 2024
I also just make square biscuits. Cutting the "log" in half.
Mike M.
Sunday 4th of August 2024
Instead of draining the grease and adding butter, I just sprinkle the flour over the sausage and use the grease. Fat is fat. 😉
Zona House
Monday 5th of August 2024
Hi Mike, lol that is true. Also, we usually skip draining the grease and also add the butter. We like the fat hahaha.
Dottie
Monday 7th of February 2022
So tasty...excellent recipe. Perfect for small serving.
Teresa M Peeples
Thursday 6th of February 2020
HI Zona - Do you have high altitude adjustments? I live in Ajijic, Mexico where the altitude is 5000 ft. Thanks
Zona
Thursday 6th of February 2020
Hi Teresa, I am at 1030 ft but I found this baking guide on allrecipes.com and hope it helps with all your cooking :) Baking Guide Adjustments for 5000 feet: Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. Reduce sugar: for each cup, decrease 0 to 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. Increase oven temperature by 25 degrees F.
RossC
Sunday 15th of December 2019
I make this frequently.. A delicious meal for us.. If I might suggest, try using Italian sausage.. I've been doing so for 30+ years and find that it takes the gravy flavors to another level.. :O)
Zona
Monday 16th of December 2019
Hi Ross, great suggestion! I will add that option to the recipe card. Thank you :)