Homemade Biscuits and Gravy Pots
Mile-high buttery biscuits slathered in spiced sausage gravy is the dictionary definition of comfort food. And that’s what you’ve got right here! These biscuits and gravy pots have all the same flavors as your favorite breakfast dish, but they’re served in individual ramekins for added elegance and ease. Think of them as mini biscuits and gravy pot pies! I love serving these biscuits and sausage gravy pots at brunches. Because the biscuits and gravy are measured into the ramekins, I know exactly how many people the recipe will serve and I can plan the rest of the brunch menu around it. Plus, who am I kidding? I used ramekins because mini food always seems to taste better! But these aren’t just for brunch. I am all about a warm, hearty, comfort food recipe for dinner especially on chilly winter nights. The biscuits are dense, flaky, and full of flavor from cheddar cheese, and from the fresh parsley, thyme, and sage I used. The top of the biscuit gets crispy in the oven, while the bottom is very, very soft. Smothered with lots of sausage gravy, this is pure comfort food! I used mild pork sausage as to not let a spicy or hot sausage overpower things for our taste, but use what you and your family enjoy. If you don’t have ramekins on hand, you can still make this recipe. I’ve provided more detailed instructions below and in the recipe card. Whether you make a batch of biscuits and gravy pots for your next breakfast or brunch gathering, or serve them as an easy family dinner recipe, everyone will be asking for seconds!
Ingredients for Biscuits and Sausage Gravy
Both the buttermilk biscuits and sausage gravy are made from scratch using easy-to-find ingredients.
For the biscuits:
All-purpose flour Baking powder Granulated sugar Salt Unsalted butter Vegetable shortening Fresh herbs (parsley, thyme, and / or sage) Shredded cheddar cheese Buttermilk Black pepper
For the sausage gravy:
Unsalted butter Onion Mild ground pork sausage Milk Salt and pepper All-purpose flour
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Biscuits with Sausage Gravy Pot Pies
Making the sausage gravy and biscuits is so easy! After I go over the basic recipe steps, I’ll explain how you can make this recipe WITHOUT ramekins if that’s a concern for you.
Make the biscuits:
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Step 2: Using a pastry cutter or a fork, cut in the butter and the shortening. You want the mixture to resemble crumbs. Step 3: Stir in the fresh herbs, shredded cheese, and black pepper. Step 4: Make a well in the center of the flour mixture. Pour in the buttermilk and stir until you have a sticky dough. Step 5: Sprinkle your work surface with flour, then turn the dough out of the bowl. Roll out the dough until it’s about ¾ inch thick. Step 5: Cut out the dough using a biscuit cutter. Re-roll the dough as needed so you can make as many biscuits as possible. I usually yield 6.
Make the sausage gravy:
Step 6: In a large skillet, saute the chopped onion in butter. You want the onion to become slightly translucent. Step 7: Add the sausage to the skillet and cook until browned. Step 8: Add the flour, milk, salt, and pepper. Cook until the gravy is thick and creamy. Step 9: Stir in the chopped fresh herbs.
Assemble and bake:
Step 10: Divide the cooked sausage gravy between 6 ramekins. Top each with a biscuit. Step 11: Bake until the biscuits are golden brown and the gravy is bubbling.
Don’t Have Ramekins?
There are 3 ways to go if you don’t have ramekins but still want to make this recipe:
Make-Ahead Instructions
Making The Night Before (a brunch or dinner): If you plan on making these biscuits and gravy pots for an upcoming brunch, I suggest preparing the recipe as written up until you’re supposed to bake them. At that point, cover tightly with plastic wrap or foil, and pop the assembled pots into the refrigerator. The next day, set the pots on your counter to warm up slightly as the oven preheats. Then, bake as directed. Making to Freeze (and planning to serve at a much later date): You can freeze this recipe but it must be done prior to baking. Make the biscuit dough and the gravy. Allow the gravy to cool completely. Store the unbaked biscuits in an airtight container. Store the sausage gravy in a separate airtight container. They will both keep for about 4 months. When you are ready prepare the recipe, thaw both containers on the counter. Once thawed, continue by adding some of the sausage gravy to each ramekin, topping with biscuit dough, and baking as directed.
Tips for the Best Biscuits and Gravy
Shortening substitute. If you don’t have shortening on hand or don’t want to buy an entire tub just to use 3 tablespoons, you can make the biscuits using all butter. Substitute the shortening for an equal amount of butter. Fresh herbs substitute. You’re welcome to swap the fresh chopped herbs for a dried Italian seasoning blend or your favorite dried herb of choice (dried sage would be perfect here!). If using dried herbs, use HALF the amount that’s called for since dried herbs are more potent than fresh. Pork sausage. I used a mild pork sausage, but you may use a spicier one if desired. Using spicy pork sausage will mask the flavor of the herbs and cheese a bit, though. Be patient when cooking the gravy. Once the flour and milk are added to the gravy, it needs to simmer away happily on the stove for a good 7 minutes to thicken up properly. If you’re an impatient cook, set a timer so you don’t accidentally shortchange the cooking process! Time is necessary to both cook off that raw flour taste, as well as to allow the gravy sufficient time to thicken. Place the ramekins on a baking tray. To easily insert and remove the ramekins from the oven, I suggest placing them on a baking tray first. The baking tray will also catch any gravy that could accidentally overflow.
What to Serve with Biscuits and Gravy Pots
Since biscuits with sausage gravy is such a heavy dish, I prefer pairing it with lighter sides like fruit salads. This salty main dish also pairs well with sweeter sides.
Vanilla Pudding Fruit Salad Tropical Fruit Salad Watergate Salad Ambrosia Salad Waffle Iron Hash Browns Parmesan Hash Brown Cups
Storage Instructions
Store any leftovers in the fridge, covered with plastic wrap, for up to 4 days. To reheat, bring the pots to room temperature before baking at 325ºF for 15 minutes. You can also freeze the sausage gravy and the raw biscuit dough, but they must be frozen separately. Store the unbaked biscuits in an airtight container or freezer bag, and store the gravy in another airtight container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake off the next day as instructed. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
