Sausage Biscuits with Maple Gravy
Sausage Biscuits with Maple Gravy have a slightly hot sausage combined with a hint of maple syrup in the gravy. It delivers a favorite…sweet heat!
I don’t know about you but I’m still craving comfort foods. There are days it seems the whole world is on fire and the stress can be overwhelming and foods can bring comfort but especially those that seem warm and homey. These Sausage Biscuits with Maple Gravy sure hit the spot.
Both of my children are grown and live on opposite coasts, with me in the middle. Not ideal for sure and I promise you not what this mom who was a single mom for so many years ever imagined. One girl is on the East coast in South Carolina and just had her first and only baby 4 months ago.
She who never wanted to marry or have kids might have postponed both for a long time but I’m delighted for her. I would just like to see my only grandchild one day soon! She was born in North Carolina and I think moving back there felt sort of like going home again so I’m happy for her even if it’s far.
Daughter number two is near San Francisco; maybe closer but still I want to see all of them at once. This virus situation has cost one a job and the other a worry but thankfully things are leveling off. My oldest daughter’s company did have a furlough period but things are picking back up and daughter number two just found a new and even better job than the one she left. Whew, thank goodness…I admit I was worrying a lot about them.
That’s all comforting news for a mom…but I can’t quite get my back to recognize that, so honestly last night I had a heating pad propped up against pillows for me to lean on and these Biscuits with Sausage and Maple Flavored White Gravy on a tray for dinner, to simply soothe me, body and soul. It worked.
It’s funny, as much as I do love this Southern staple, it’s not something I’ve made before. It is the ONE reason I enjoy meeting friends for breakfast or brunch at Mimi’s Cafe not too far from me; it’s one of their specialties and I’m OK with keeping this rich and decadent dish saved for the occasional outing.
So what inspired me recently? Something as simple as a grocery order, that’s all it took. I ordered some sausage links with maple syrup and the substitution when they were not in stock was bulk and HOT pork sausage; not exactly what I had in mind. I like some heat but those big capital letters had me worried it was going to be more than I could really enjoy.
Then I thought…wait…add some sweetness to temper the heat! Truth be told, adding the browned sausage to a white sauce made with flour, milk, and cream was enough to make the heat tenable, but I was now craving the maple and it was such a good call. Not overbearingly sweet at all, but like when your pancake and syrup meets your sausage or bacon…REALLY good!
I had planned to include regular sausage in the ingredient list but honestly if you like some heat get the hot version. Once it’s a part of the other ingredients it’s just barely there but that’s how I like it. No need to burn my tongue off; I’m good with a slight tickle. Stick with mild if that’s your preference; it will still be delicious.
This is an amazingly easy dish too. The ingredient list is short and includes: (full list included with printable instructions at bottom of page)
What you’ll need for Sausage Biscuits with Maple Gravy:
- Biscuits either canned, homemade, or from Bisquick
- Butter
- Diced onion
- Minced garlic
- Pork sausage
- Flour
- Milk
- Heavy Cream or Half and Half
- Maple Syrup
- Salt and Pepper
- Parsley for garnish (optional)
Yes, the ingredients call for biscuits of your choosing; I wanted to share this delicious version of the sausage with the maple flavored sauce that is spooned over biscuits, but decided to not share my biscuit recipe. Why? Because this time around, um, I pulled a tab and popped open a can from the grocery store!
I would typically make biscuits using Bisquick and even then I prefer the drop version. So quick and easy to make. Do what you love and while they are baking make the sausage topping. For a simple homemade drop biscuit from scratch, try these Baking Powder Biscuits from Gold Medal Flour.
This would be a wonderful treat for your family that is hankering for something different but it’s special at the same time. Here’s to my grocery store sending me the wrong item…I’m so glad I made these.
More Favorite Breakfast Dishes
- Corned Beef Hash with Bacon
- Le Peep Gooey Buns
- Blueberry Cream Cheese Croissant Bake
- Gooey Butter Cake Overnight French Toast
- Avocado Toast with Bacon and Egg
- Shakshuka with Zucchini and Mushrooms
- Creamy Hard Boiled Eggs on Toast Points
- The Best Buttermilk Pancakes
- Leek, Bacon, Garlic and Thyme Smashed Potato Cakes
- Original German Pancake
- Orange Cream Cheese Danish
PIN IT! Sausage Biscuits with Maple Gravy’
Sausage Biscuits with Maple Gravy
Ingredients
- 2 tablespoons butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- 16 ounce bulk hot pork sausage
- ¼ cup all-purpose flour
- â…” cup milk
- ½ cup heavy cream
- 3 tablespoons maple syrup
- Salt and Pepper to taste
- Parsley for garnish chopped
Instructions
- Prepare biscuits whether canned, frozen, homemade, or Bisquick and set aside.
- Heat the butter in a medium saucepan over medium heat. Add the onions and saute for about 5 minutes until opaque. Add the garlic and saute for an additional minutes.
- Crumble the sausage into the pan with the onions and garlic and cook about 5 additional minutes stirring frequently, until the sausage has browned.
- Stir in the flour and cook over medium low heat for one minute. Combine the milk and heavy cream and stir into the sausage mixture; continue stirring over medium heat until the mixture thickens.
- Add the maple syrup and season with salt and pepper; stir well.
- Serve hot.
I’ve never been able to handle biscuits and gravy for breakfast. Well, not since I was maybe 18 or 19 (boys at that age can eat anything and come back for thirds). But for dinner? Now you’re talking! I haven’t made this dish for eons. I keep thinking about it, but it always gets shoved way to the back burner. Your version looks great — love the hint of maple. And I find when most commercial sausages say HOT they actually mean moderately warm. 🙂 Good stuff — thanks.