Sunday morning biscuits and gravy 
Sunday morning biscuits and gravy  is a easy American recipe that serves 4. 520 calories per serving. Recipe by benjamins.kitchen on YouTube.
Prep: 15 min | Cook: 40 min | Total: 1 hr 5 min
Cost: $10.29 total, $2.57 per serving
Ingredients
- 6 pieces Pre‑Made Biscuits (store‑bought, refrigerated)
- 1 Large Egg (beaten with a splash of water for egg wash)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Fresh Parsley (chopped)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1/2 pound Breakfast Sausage (pork, crumbled)
- 3/4 cup Yellow Onion (diced (about 1 medium onion))
- 2 Garlic Cloves (minced)
- 1 tablespoon Fresh Thyme (chopped leaves)
- 2 tablespoons Unsalted Butter (cut into cubes)
- 2 tablespoons All‑Purpose Flour (for roux)
- 1 cup Vegetable Broth (homemade or store‑bought)
- 1 cup Whole Milk (add gradually for desired thickness)
- to taste Salt
- to taste Black Pepper
Instructions
Preheat Oven
Set the oven to 350°F and let it preheat while you prepare the biscuits.
Time: PT5M
Temperature: 350°F
Prepare Biscuit Topping
In a small bowl, beat the egg with a splash of water. Place the pre‑made biscuits on a baking sheet, brush each top lightly with the egg wash, then sprinkle grated Parmesan, chopped parsley, and rosemary evenly over them.
Time: PT5M
Bake Biscuits
Bake the topped biscuits for 15–20 minutes, or until the tops are golden brown and the cheese has melted.
Time: PT20M
Temperature: 350°F
Brown Sausage
Heat a large skillet over medium heat. Add the crumbled breakfast sausage and cook, stirring occasionally, for 4–5 minutes until nicely browned.
Time: PT5M
Sauté Onions
Add the diced yellow onion to the skillet with the sausage. Cook, stirring, for about 5 minutes until the onions become translucent.
Time: PT5M
Add Garlic and Thyme
Stir in the minced garlic and chopped fresh thyme. Cook for 1 minute, being careful not to let the garlic burn.
Time: PT1M
Make the Roux
Push the meat‑onion mixture to one side of the pan. Add the butter to the empty side, melt, then sprinkle the flour over the butter. Stir constantly for 2 minutes until the mixture turns a light golden color.
Time: PT2M
Deglaze with Broth
Slowly pour the vegetable broth into the pan while stirring, scraping up the browned bits (fond) from the bottom. Let it simmer for 2 minutes.
Time: PT2M
Add Milk and Thicken Gravy
Gradually whisk in half a cup of milk, then continue adding milk until the gravy coats the back of a spoon (about 1 cup total). Simmer for 5 minutes, adjusting thickness as needed.
Time: PT5M
Season
Season the gravy with salt and freshly ground black pepper to taste.
Time: PT1M
Assemble the Dish
Split each baked biscuit in half (or keep whole). Spoon generous amounts of hot gravy over the bottom half, then place the top half on top or serve open‑faced. Choose your preferred style.
Time: PT5M
Nutrition Facts
- Calories
- 520
- Protein
- 20g
- Carbohydrates
- 35g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Egg, Dairy, Gluten
Ingredient Substitutions
- Instead of Pre‑Made Biscuits: Homemade biscuits
- Instead of Large Egg: Egg wash made with 1 tbsp water + 1 tsp oil
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Parsley: Dried parsley (1 tsp)
- Instead of Fresh Rosemary: Dried rosemary (1/3 tsp)
- Instead of Breakfast Sausage: Turkey breakfast sausage
- Instead of Yellow Onion: White onion
- Instead of Garlic Cloves: Garlic powder (1/4 tsp)
- Instead of Fresh Thyme: Dried thyme (1 tsp)
- Instead of Unsalted Butter: Margarine
- Instead of All‑Purpose Flour: Gluten‑free flour
- Instead of Vegetable Broth: Chicken broth
- Instead of Whole Milk: 2% milk or unsweetened almond milk
- Instead of Salt: Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Baking Sheet
- Pastry Brush
- Microplane
- Mixing Bowl
- Large Skillet
- Wooden Spoon
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- Brush biscuits with egg wash before baking to achieve a golden crust.
- Bake biscuits until the Parmesan‑herb topping is golden brown.
- Brown the sausage thoroughly for flavor.
- Cook onions until translucent before adding garlic.
- Form a proper roux with butter and flour to thicken the gravy.
- Achieve gravy thickness that coats the back of a spoon.
Chef Tips from the Video
- Use a microplane for the Parmesan; it melts instantly and creates a crisp crust.
- Add a pinch of smoked paprika to the gravy for a subtle smoky depth.
- For extra herb flavor, toss a few fresh thyme stems into the broth while it simmers.
Troubleshooting
Gravy is too thin.
Simmer longer to reduce, or whisk in an extra teaspoon of flour mixed with cold water (slurry) and cook 2 more minutes.
Gravy develops lumps.
Whisk continuously while adding broth and milk; if lumps form, strain through a fine mesh sieve.
Biscuits are soggy on top.
Make sure the egg wash is thin and bake until the crust is golden; avoid opening the oven door frequently.
Storage
Refrigerator: Gravy: up to 3 days in an airtight container. Biscuits: 2 days, wrapped.
Freezer: Biscuits freeze well for up to 1 month; reheat in oven. Gravy freezes for up to 2 months; thaw and reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the gravy up to the thickening stage and refrigerate; reheat gently and add a splash of milk before serving.
- Biscuits can be baked a few hours ahead and kept warm in a low oven (200°F).
Frequently Asked Questions
What is the cultural significance and history of biscuits and gravy in American Southern cuisine?
Biscuits and gravy originated in the American South as a hearty, inexpensive breakfast for farm workers. The dish combines flaky biscuits with a rich sausage gravy, reflecting the region’s reliance on wheat biscuits and pork.
What are the traditional regional variations of biscuits and gravy in the Southern United States?
In some Southern states, white gravy (made with milk) is used, while others prefer a peppery brown gravy with added herbs. Some variations include adding crumbled bacon or using country‑style sausage instead of breakfast links.
How is biscuits and gravy traditionally served in Southern diners?
It is typically served hot, with the gravy poured over split biscuits on a plate. Some diners top it with extra pepper or a dash of hot sauce, and it is often accompanied by coffee or orange juice.
What occasions or celebrations is biscuits and gravy traditionally associated with in Southern culture?
Biscuits and gravy is a classic weekend breakfast, especially on Sunday mornings, and is also a popular comfort food served at brunch gatherings and family get‑togethers.
What makes biscuits and gravy special or unique in American comfort food cuisine?
The combination of a flaky, buttery biscuit with a creamy, savory sausage gravy creates a contrast of textures and flavors that is both filling and indulgent, embodying the essence of Southern comfort food.
What are the authentic traditional ingredients for biscuits and gravy versus acceptable substitutes?
Traditionally the dish uses buttermilk biscuits, pork breakfast sausage, flour, butter, milk, and pork broth. Acceptable substitutes include store‑bought biscuits, chicken broth, turkey sausage, or plant‑based milk for dietary needs.
What other Southern dishes pair well with biscuits and gravy?
Classic pairings include fried chicken, collard greens, hash browns, and a side of fresh fruit or a simple green salad to balance the richness.
What are the most common mistakes to avoid when making biscuits and gravy at home?
Common errors include over‑mixing the biscuit dough (if homemade), not browning the sausage enough, burning the garlic, and under‑cooking the roux, which leads to a thin or raw‑flavored gravy.
Why does this biscuits and gravy recipe use an egg wash on the biscuits instead of butter alone?
The egg wash creates a glossy, golden crust that helps the Parmesan‑herb topping adhere and gives the biscuits a restaurant‑quality appearance, whereas butter alone would not provide the same shine.
Can I make the sausage gravy ahead of time and how should I store it?
Yes, you can prepare the gravy up to the thickening stage, let it cool, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if it thickens too much.
What does the YouTube channel benjamins.kitchen specialize in?
The YouTube channel benjamins.kitchen focuses on quick, practical home‑cooking tutorials that turn everyday ingredients into satisfying meals, often featuring clever shortcuts and life‑hacks for busy cooks.
How does the YouTube channel benjamins.kitchen's approach to Southern comfort food differ from other cooking channels?
benjamins.kitchen emphasizes using store‑bought shortcuts—like pre‑made biscuits—while still delivering authentic flavor, whereas many other channels insist on making every component from scratch.
Last updated: September 6, 2026
