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  • Writer's pictureEmily Tillmann

Classic Biscuits & Gravy

Made, Written & Photographed by the creators of the Point
Classic Savory Biscuits and Gravy

Classic, savory Biscuits and Gravy are always comforting in the morning. A familiar flavor is the perfect way to wake up your tastebuds! Our seasonings make this a great base recipe that you can experiment with and make your own. Try adding more seasonings, maybe more spice, different herbs, the possibilities are endless.

You could replace the refrigerated biscuits with homemade, but the simplicity of the tubed dough makes it an easy week night meal when you're craving breakfast-for-dinner!


Classic Biscuits & Gravy

Serves 4 | Total Time: 30 minutes


  • 1 tube refrigerated Flakey Biscuits

  • 1 pound pork sausage

  • 2 1/2 tablespoons flour

  • 2 1/2 cups half & half

  • 1 tablespoon butter

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon dried rosemary

  • 1/8 teaspoon red pepper flakes

  • salt and pepper, to taste


1. Bake the biscuits according to package directions.

2. While the biscuits bake, add 1 lb pork sausage to a large skillet and brown over medium-high heat, breaking into small pieces.

If you have a lot of grease in your pan once it's browned, use a paper town to blot it dry.

3. Stir in 2 1/2 tablespoons flour, 2 1/2 cups half & half, and 1 tablespoon butter. Cook on medium heat until it begins to thicken, about 4 to 5 minutes.

4. Sprinkle the seasonings into your gravy: 1/4 teaspoon dried thyme, 1/4 teaspoon dried rosemary, 1/8 teaspoon red pepper flakes, salt, and pepper. Cook for 1 to 2 more minutes and adjust seasonings to taste.

5. Serve by laying biscuits on a plate or bowl, and spoon a generous amount of gravy over the top. Serve hot.


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Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

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