Biscuit and Sausage Gravy Pots — Individual ramekins are filled with homemade sausage gravy and topped with homemade flaky cheese and herb biscuits before being baked and served piping hot! Biscuits and gravy pots are an elevated and more elegant way to serve this family FAVORITE comfort food for anything from brunch to family dinner! If you don’t have any ramekins, don’t worry, you can make this recipe without them.
Table of Contents
- Homemade Biscuits and Gravy Pots
- Ingredients for Biscuits and Sausage Gravy
- How to Make Biscuits with Sausage Gravy Pot Pies
- Don’t Have Ramekins?
- Make-Ahead Instructions
- Tips for the Best Biscuits and Gravy
- Recipe FAQs
- What to Serve with Biscuits and Gravy Pots
- Storage Instructions
- Biscuit and Sausage Gravy Pots Recipe
- More Easy biscuit recipes
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:
- If you don’t have ramekins, you can make this recipe in an 11×8-inch baking pan. Add the gravy to the bottom of the baking dish, then top with the biscuit dough, spaced 2 inches apart. Bake for the same amount of time.
- Or, assemble the biscuits and gravy in a 12-inch cast iron skillet and bake for the same amount of time.
- Or, bake the biscuits by themselves on a baking sheet, add the gravy to a bowl, top with a baked biscuit and serve.
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.
Recipe FAQs
Definitely! Use an 11×8-inch baking dish instead. Pour the gravy in the bottom, then top with biscuits and bake for the same amount of time. I don’t recommend a 9×13-inch pan as it’s just a bit too big.
A 12-inch cast iron skillet may also be used.
As a last resort, you can bake the biscuits on a sheet pan and then assemble the dish after the biscuits come out of the oven.
Yes! Use a fork instead to work the butter and shortening into the flour mixture.
Yes you do because that’s what helps the biscuits rise up into mile-high, flaky perfection! If you have a Trader Joe’s in your area, it’s where I get my buttermilk because it works well and it’s the cheapest I’ve found.
If you don’t have buttermilk on hand, you can measure the same amount of whole milk and add 1 tablespoon of white vinegar and give it a little stir. Let sit for 5 minutes and you’ve got yourself some buttermilk. 
At least 2% milk, and whole milk is preferred, for the best flavor and mouthfeel. 1% or skim milk are too thin and runny to make great gravy.
I have never made it with plant-based or nondairy milk so I can’t speak to how they would work or not.
I used a mild pork sausage, but you can use a spicy sausage as well. A breakfast sausage would also be perfect here. Just don’t use anything low-fat or else the gravy won’t be as creamy and flavorful.
To keep things easy, yes, I highly recommend it. Using something like a ground turkey or chicken sausage doesn’t have enough fat, which means the flavor will be lacking.
You could use ground beef, but make sure it’s a higher fat percentage beef, around 85%. Don’t go for lean, and definitely not extra-lean (90-95% nope) ground beef. Fat is your friend here for all that rich, comfort food flavor!
Absolutely! Just note that using canned biscuits will result in a less flavorful dish, since the biscuits in this recipe are made with both fresh herbs and shredded cheddar. If you’re okay with that, use something like Pillsbury Grand Biscuits – they’re my go-to for canned refrigerated biscuits. The baking time should remain the same but of course, check early and often.
If the sausage gravy for the biscuits tastes at all bland, it means you need to add more salt. Add the extra salt in ⅛ teaspoon increments until the gravy is flavored to your liking.
If your gravy is thin and runny, it needs to cook for longer on the stove. Sausage gravy should be cooked at a gentle simmer over medium heat for around 7 minutes for it to thicken properly.
If your gravy is too thick, you cooked it for too long. If that happens, add additional milk 1 tablespoon at a time until the gravy has thinned out to your liking.
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.
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Biscuit and Sausage Gravy Pots
Ingredients
Biscuits
- 2 ¾ cups 16.25 ounces or 460g all-purpose flour, divided
- 1 tablespoon granulated sugar
- 2 ½ tablespoons baking powder
- 1 teaspoon salt, divided
- ⅓ cup 3 ounces or 85g unsalted butter
- 3 tablespoons vegetable shortening, such as Crisco, or substitute with 3 tablespoons butter
- ⅔ cup 8 ounces or 20g chopped fresh herbs such as parsley, thyme, or sage; divided – plus more for garnishing
- ¾ cup 2.4 ounces or 67g shredded sharp cheddar cheese
- ½ teaspoon ground black pepper, divided
- 1 cup 8 ounces or 250ml buttermilk
Sausage Gravy
- 1 tablespoon unsalted butter
- 1 cup 4.75 ounces or 136 grams chopped white or yellow onion
- 12 ounces 340g ground pork sausage (or from links with casings removed)
- 3 cups 24 ounces or 709ml whole or 2% milk
Instructions
- Preheat oven to 425F.
- The following steps are for making homemade biscuits. However, if you want to use a shortcut like Grands Biscuits, that's perfectly fine, noting you won't have the same fresh herb and cheesy flavor, but it'll save some time. If you are going to do this, jump to Step 11 where you start making the Sausage Gravy.
- Biscuits – To a large bowl, add 2 1/2 cups flour, sugar, baking powder, 3/4 teaspoon salt, and whisk to combine.
- Add 1/3 cup butter, shortening, and using a pastry blender, cut it into the dry ingredients until it resembles fine crumbs.
- Stir in 1/4 cup of the herbs, 1/4 teaspoon pepper, and all the shredded cheese.
- Make a well (hole) in the center, and gently pour in the buttermilk. Tip – If you don't have buttermilk on hand, add 1 cup 2% or whole milk to a measuring cup, add 1 tablespoon white vinegar or lemon juice, stir, and let stand for about 10 minutes until it curdles and thickens. Use this as your DIY buttermilk in the recipe.
- Stir until a sticky dough forms and then turn it out onto a well-floured clean countertop or cutting board.
- Gently knead it until it's almost smooth. Tip – Do not over-knead it because you will over-develop the gluten proteins and the biscuits will be tough.
- Using a rolling pin, roll out the dough to 3/4-inch thick.
- Using a round biscuit cutter or cookie cutter that's about 3-inches in diameter, cut out 6 biscuits. Re-roll the dough scraps once in order to yield 6 biscuits, if necessary. Set cut biscuits aside while you make the gravy. Tips – You want the size of the biscuit to be about 1-inch smaller than the size of the opening of your ramekin. So if your ramekin has a 4-inch opening, you can cut the biscuits to be 3-inches, which allows room for them to expand in the oven. Do not place a 3-inch biscuit inside a 3-inch ramekin opening. You don't want it to 'barely fit'. Some expansion room is required! If you have any leftover biscuit dough, simply put it on the baking sheet that you will set the ramekins on (make sure you spray it well or line it with parchment paper) and each should be about 2 inches apart and bake for 16-18 minutes.
- Sausage Gravy – To a large skillet, add the 1 tablespoon butter, onions, and saute over medium-high heat for about 3-4 minutes, or until onions are becoming soft and translucent; stir frequently.
- Add the sausage, and continue to cook it for about 6 minutes, or until done. Stir and crumble the meat frequently as it cooks to ensure even cooking.
- Add the remaining 1/4 cup flour, and 1/4 teaspoon each of salt and pepper, by sprinkling it over the meat. Stir to combine and cook for 1 minute. Tip – In this step you are essentially making a roux which is what is necessary to thicken the gravy. Do not shortchange this step because your gravy could otherwise have a raw flour taste or it may not thicken, so make sure to follow this step correctly.
- Add the 3 cups milk, stir to combine, and allow the mixture to simmer uncovered for about 7 minutes, or until the gravy has thickened.
- Stir in the remaining approximately 1/3 cup fresh herbs, or to taste.
- Assembly and Baking – Spray six 6-ounce oven-safe ramekins with cooking spray.
- Divide the gravy between each of the 6 ramekins.
- Top each of the ramekins with 1 biscuit and place them on a large baking sheet.
- Slide the baking sheet into the oven and bake for about 20 minutes, or until the biscuits are set and done, or as golden browned in color as desired. Start checking after about 16-18 minutes since all ovens, dough, size of ramekin dishes, etc. are different. If your biscuits take longer than 20-25 minutes to bake, that's also normal. Bake as necessary and serve immediately.
- Storage and Make Ahead – This recipe is best served fresh but leftovers will keep airtight in the fridge for up to 5 days. To make in advance, you can prep this recipe through step 15, refrigerate the biscuit dough and gravy separately for up to 24 hours, then assemble and then bake off starting in step 16 when you're ready. You can freeze this recipe but it must be done prior to baking. Make the biscuits 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 up to 4 months. When you are ready to eat, thaw both containers on the counter. Once thawed, continue with assembly and baking.
Notes
- If you don’t have ramekins, you can make this recipe in an 11×8-inch baking pan. Add the gravy to the bottom of the baking dish, then top with the biscuit dough, spaced 2 inches apart. Bake for the same amount of time. A 9×13-inch pan is just a bit too big but if that's all you have, you can try and see how it goes. The biscuits will move around a bit since they will have more 'room to roam' arounnd in the pan.
- Or, assemble the biscuits and gravy in a 12-inch cast iron skillet and bake for the same amount of time.
- Or, bake the biscuits by themselves on a baking sheet, add the gravy to a bowl, top with a baked biscuit and serve.s
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks soo.. good. The only thing I’d like to add at some point is an over-easy egg or maybe add a raw egg in the ramekin. Do you think it would work ?
Thanks a lot,
Dave Grindel
Yes I think that would be great. You would probably want to make the egg separately though, then just place it on top after the ramekins are done and out of the oven. Less guesswork that way.