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Thyme Biscuits and Sausage Gravy

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 4 Servings



  • 2 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp chopped fresh thyme
  • 1 tbsp sugar
  • 1/2 cup cold butter, cut roughly into cubes
  • 3/4 cup buttermilk


  • 12 oz pork sausage, italian sausage works
  • 1 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • Freshly ground black pepper


  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together the flour, baking powder, baking soda, salt, thyme, and sugar. Cut in the butter with a pastry cutter or crumble with your hands until mixture looks like coarse crumbs. Stir in buttermilk and knead on a floured surface for two minutes.
  • Form the dough into a roughly 7×7 inch square and cut into 12 pieces, but don’t separate them. Bake in preheated oven for 15-20 minutes, or until knife inserted into center biscuit comes out clean.
  • While the biscuits are baking, start the gravy by browning the sausage. Remove the sausage from the pan with a slotted spoon, but leave the grease. If it’s more than two tablespoons, don’t add the butter. If it’s less, add the butter to the grease over medium-high heat.
  • Once the butter has melted, add the flour. Cook for about a minute, stirring constantly. Add the milk and cook for another 3-5 minutes, or until the mixture starts to thicken.
  • Add the sausage and plenty of black pepper. Cook for another two minutes, then taste. Add more pepper to taste. Remove from heat. Add a little more milk if the gravy gets too thick.
  • Split two biscuits in half and arrange on a plate. Top with gravy and a sunny side up egg, if desired.
Cuisine: American
Course: Breakfast
Author: Chelsea Cole
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