Special Biscuits and Gravy for a Crowd

A hearty breakfast featuring caramelized onion and sausage gravy served over fluffy cheddar and green onion biscuits. This dish is perfect for feeding a large gathering, combining rich, creamy gravy with flavorful homemade biscuits.

Why You’ll Love This Recipe

• Perfect for a crowd – Makes enough to serve a large group, ideal for brunches or family gatherings.
• Rich and flavorful – Caramelized onions, pork sausage, and cheddar biscuits create a bold, satisfying taste.
• Make-ahead friendly – Biscuits and gravy can be prepared in advance for easy serving.
• Comfort food at its best – A classic Southern-style breakfast that’s warm, filling, and delicious.
• Customizable – Adjust spice levels, cheese varieties, or add fresh herbs for a unique twist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Gravy:

• 1 stick unsalted butter
• 1 medium sweet or yellow onion, very finely chopped
• 2-3 pounds fresh, good quality pork sausage
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• ~2 cups whole milk, preheated
• 1/2 teaspoon freshly grated nutmeg
• Pinch of cayenne pepper
• Salt and freshly ground black pepper, to taste

For the Biscuits:

• 3 cups cake flour
• 3 cups all-purpose flour
• 2 sticks chilled butter, cut into slices
• 2 cups shredded sharp cheddar cheese, frozen
• 1 tablespoon kosher salt
• 2 tablespoons baking powder
• 1/2 cup finely chopped green onions (optional)
• ~2 cups chilled cream

Directions

Make the Gravy:

1. In a medium Dutch oven over medium heat, melt the butter and sauté onions until deeply caramelized, stirring often. Remove onions and set aside.
2. Spray the Dutch oven with nonstick spray, add pork sausage, and cook until heavily browned.
3. Return the caramelized onions to the pan, add flour, and toss to combine until no visible flour specks remain.
4. Gradually add the preheated milk and half-and-half, using a whisk or wooden spoon to scrape up any browned bits and mix well.
5. Increase heat to medium-high, stirring constantly until the gravy starts to simmer. Reduce to low and continue stirring until thickened.
6. Add nutmeg, cayenne, salt, and black pepper to taste. Keep warm until serving.

Make the Biscuits:

1. Preheat the oven to 350°F (convection) or 375°F (standard).
2. Process cake flour with 1 stick of butter in a food processor until small specks of butter remain; transfer to a stand mixer bowl. Repeat with all-purpose flour and the remaining butter.
3. Add frozen shredded cheddar cheese, salt, baking powder, and green onions to the flour mixture. Mix on low speed to combine thoroughly.
4. Transfer the flour mixture to the freezer for 20 minutes to keep the butter cold.
5. Slowly add chilled cream until a wet, sticky dough forms. Do not overmix—ensure no dry flour remains at the bottom.
6. Using a greased spatula, turn the dough onto a heavily greased half-sheet pan, pressing it into the corners evenly.
7. Bake, turning the pan once, until golden brown, about 25 minutes.

Serve:

1. Cut the baked biscuit slab into squares.
2. Serve warm, topped generously with the rich sausage gravy.

Servings and Timing

• Prep Time: 30 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 30 minutes
• Servings: 12 servings
• Calories: Approximately 450 kcal per serving

Variations

• Spicy Kick: Add diced jalapeños to the biscuit dough or extra cayenne in the gravy.
• Herb Infusion: Stir fresh thyme or rosemary into the biscuit dough for an aromatic touch.
• Bacon Gravy: Swap out some sausage for crispy bacon bits for added depth of flavor.
• Buttermilk Biscuits: Substitute cream with cold buttermilk for a tangier, fluffier biscuit.
• Vegetarian Version: Use plant-based sausage and a butter-flour roux with vegetable broth.

Storage/Reheating

• Refrigeration: Store leftover gravy and biscuits separately in airtight containers for up to 3 days.
• Freezing: Biscuits freeze well for up to 2 months; thaw and reheat in the oven. Gravy can be frozen, but stir well when reheating.
• Reheating: Warm biscuits in the oven at 350°F (175°C) for 10 minutes. Reheat gravy in a saucepan over low heat, stirring in a little milk if needed to loosen the texture.

FAQs

Can I make the biscuits ahead of time?

Yes, bake them a day in advance and reheat before serving.

How do I prevent my biscuits from becoming dry?

Use cold butter and don’t overmix the dough to ensure a tender texture.

Can I make the gravy in advance?

Yes, store it in the refrigerator and reheat gently, adding extra milk if it thickens too much.

What’s the best sausage for this gravy?

A high-quality pork sausage with a good balance of fat and seasoning works best.

Can I use store-bought biscuits instead?

Yes, but homemade biscuits add an unbeatable flavor and texture.

How do I make the gravy thicker?

Let it simmer longer, or add an extra tablespoon of flour when cooking the sausage.

Can I add eggs to this dish?

Yes, serve with fried or scrambled eggs for an even heartier meal.

What can I serve with biscuits and gravy?

Fresh fruit, crispy bacon, or hash browns complement this dish well.

Is this recipe freezer-friendly?

Yes, biscuits and gravy can both be frozen separately for later use.

Can I use pre-shredded cheese in the biscuits?

It’s best to use freshly shredded cheese, as pre-shredded often contains anti-caking agents that affect texture.

Conclusion

Special Biscuits and Gravy for a Crowd is the ultimate comfort breakfast, perfect for feeding a hungry group. With rich, savory sausage gravy and fluffy cheddar biscuits, this dish delivers bold flavors and satisfying textures. Whether for brunch, holiday mornings, or weekend gatherings, this recipe is sure to impress. Try it today!