Paula Deen Biscuits and Gravy Recipe

Paula Deen’s biscuits and gravy uses ground sausage, thick-cut bacon, onion, and garlic in a half-and-half pan gravy. The gravy is made on the stovetop in one skillet. Prep takes 5 minutes and the recipe serves 5 over 12 biscuits.

Paula Deen, author of Paula Deen’s Southern Cooking Bible, builds this gravy on both ground sausage and thick-cut bacon in the same skillet. Most traditional gravies use only one, but the combination gives the half-and-half base a smokier depth. Both go into the skillet together, so the flavor builds from the first minute.

The flour goes directly into the drained meat mixture and cooks for one minute before any liquid is added. That one minute of dry cooking removes the raw starch taste, which leaves a flour-forward gravy if skipped. Adding half-and-half after the flour has cooked through produces a clean, full-bodied result.

Paula Deen Biscuits and Gravy Recipe

Author: Sandra Cooking Method:Southern Cuisine:American Courses:Breakfast

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: minutesTotal time: 15 minutesCooking Temp:100 CServings:5 servingsEstimated Cost:25 $Calories:460 kcal Best Season:Available

Description

Paula Deen Biscuits and Gravy Recipe: ground sausage, thick-cut bacon, onion, garlic, and half-and-half. Ready in under 10 minutes for 5 servings.

Ingredients

Gravy

• 1 pound ground sausage
• 4 slices thick-cut bacon
• ½ onion, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 teaspoons black pepper
• 2 cups half-and-half
• 2 tablespoons butter

To Serve

• 12 freshly baked biscuits (use your favorite recipe or store-bought)

Instructions

1. Combine the sausage, bacon, onion, and garlic in a large skillet. Cook over medium heat, stirring often, until the sausage is browned and crumbled and the bacon is cooked through.
2. Drain the excess grease from the skillet, then stir in the flour, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Gradually stir in the half-and-half. Cook over medium heat, stirring constantly, until the gravy is thickened.
4. Remove the skillet from the heat and stir in the butter until melted. Spoon over freshly baked biscuits and serve immediately.

Keywords:Paula Deen Biscuits and Gravy Recipe

FAQs

Can this gravy be made ahead of time?

Sausage gravy keeps well for up to 3 days in a sealed container in the refrigerator. It thickens considerably as it cools, so stir in a few tablespoons of half-and-half over low heat when reheating. Reheat on the stovetop rather than the microwave for a smoother, more even result.

How does this differ from a basic sawmill gravy?

Sawmill gravy is a three-ingredient base of sausage drippings, flour, and whole milk, with no added aromatics. This recipe adds thick-cut bacon, onion, and garlic to the skillet first, building a deeper, more layered flavor before the flour goes in. The butter stirred off heat at the end also separates it from the classic sawmill style.

How spicy is this gravy and can the heat be adjusted?

Two teaspoons of black pepper is a generous measure and will produce a noticeably peppery gravy. Reduce it to one teaspoon for a milder result, or replace half with crushed red pepper flakes for a different heat style. Spicy breakfast sausage alongside the full pepper measure will produce a bolder result than mild sausage would.

Does Paula Deen have a seasoning blend that works in this gravy?

Three of the five seasonings in this gravy, salt, pepper, and garlic, are the exact components of Paula Deen’s house blend. A batch of Paula Deen house seasoning on this site stores in a sealed jar for up to 6 months. One teaspoon in the skillet after the flour step replaces three separate measuring spoons.

What other Paula Deen recipes use a similar thick, savory sauce?

Thick, savory sauces appear throughout Paula Deen’s Southern cooking, coating the main ingredient the way this gravy coats biscuits. Her Paula Deen chicken and dumplings on this site pours a similar creamy sauce over hand-rolled dumplings. Both recipes build flavor from browning meat and aromatics together before any liquid joins the pan.