Biscuits and Gravy Recipe with Heavy Cream
This Biscuits and Gravy recipe with Heavy Cream features southern-style sausage gravy and flaky homemade biscuits. It's designed for two servings and is perfect for breakfast, lunch, or dinner, taking just 30 minutes to prepare. If you prefer a spicier flavor, feel free to add a pinch of cayenne pepper to the gravy.
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
Notes about ingredients and substitutions
- 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
Serving: 1Calories: 1175kcalCarbohydrates: 59gProtein: 29gFat: 92gSaturated Fat: 49gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 266mgSodium: 1198mgPotassium: 734mgFiber: 2gSugar: 8gVitamin A: 2427IUVitamin C: 2mgCalcium: 242mgIron: 5mg
Tried this recipe?Please consider Leaving a Review!