Total Time
45 Mins
Serves 8

Chef Lisa Schroeder from Mother's Bistro & Bar in Portland, OR makes these tangy biscuits with heavy whipping cream and extra butter on top, but we found them to be plenty rich made with half-and-half and a little less butter. Schroeder also likes to toast the biscuits in a frying pan before topping with gravy for the perfect breakfast meal.

How to Make It

Step 1

Make biscuits: Preheat oven to 450°. In a large bowl, whisk together self-rising flour, salt, and sugar. Cut cold butter into small cubes and, using a pastry blender, cut butter into flour mixture until pieces are the size of peas. Stir in buttermilk and half-and-half just until incorporated.

Step 2

Put all-purpose flour in a shallow bowl or pie dish. Using an ice cream scoop or measuring cup, scoop 1/8 of dough and drop it into flour, tossing lightly to coat and shaking off excess. Put dough in an 8-in. cake pan. Repeat with remaining dough (biscuits will touch in pan). Reserve 1/4 cup remaining all-purpose flour.

Step 3

Bake biscuits until deep golden brown and a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool 10 minutes. Brush with 2 tbsp. melted butter.

Step 4

Make gravy: Put sausage in a medium saucepan over medium heat. Cook until lightly browned, 5 to 6 minutes, breaking it into small pieces with a wooden spoon. Transfer sausage to a plate with a slotted spoon, reserving any drippings.

Step 5

Meanwhile, in another medium saucepan over medium-low heat, warm half-and-half, milk, powdered garlic and onion, pepper, thyme, cayenne, and 1/2 tsp. salt.

Step 6

Add butter to sausage drippings and let melt. Add 1/4 cup reserved flour and whisk until golden, 1 to 2 minutes. Gradually add warm milk mixture, whisking, until simmering. Stir in sausage and season to taste with salt. (For thicker gravy, simmer longer; for thinner gravy, add more milk.)

Step 7

Halve biscuits and put on 8 plates. Top with gravy; sprinkle with thyme.

Step 8

*You can substitute 2 cups all-purpose flour mixed with 3 tsp. baking powder and 1 tsp. kosher salt.

Step 9

Note: Nutritional analysis is per biscuit made with half-and-half and 1/2 cup gravy.

Step 10

PER BISCUIT MADE WITH HEAVY CREAM AND 1/2 CUP GRAVY: 728 Cal., 70% (513 Cal.) from fat; 13 g protein; 57 g fat (31 g sat.); 41 g carbo (2 g fiber); 1,031 mg sodium; 163 mg chol.

Mother's Bistro & Bar, Portland, Oregon

Ratings & Reviews


February 07, 2016
This is my go to breakfast recipe for a crowd. The biscuits are buttery and dense, yet fluffy and moist. Try this recipe, and don't change a thing!

VictoryRider777's Review

January 26, 2014
The gravy is too heavy for breakfast. I will make it without the thyme and garlic next time.

CindyBennett's Review

June 29, 2013
These are the best biscuits I have made, they turn got great every time and I have made them a lot. They are suppose to be a little wet so that when you roll them in the flour it sticks to them better. This is the only biscuits I make anymore. My family love when I make these.:)

SKM62872's Review

May 07, 2013
Love it! I will never buy biscuits in a can again!!

pkahn127's Review

October 29, 2011
Great! Made this while in a country that has strict pork limitations. Just what we were hankering for. Will make it when back in the States.

dvaughns's Review

June 05, 2011
There is way too much liquid for 2 cups of flour; what a mess. For my taste, this recipe has too much sugar as well. The gravy is too savory for a breakfast meal but would do for supper. The biscuit flavor is very good and the end product is feather-light.

aantoniuk's Review

September 05, 2010
I added a cup of flour to the dough, it seemed too wet, they baked up really nice. The gravy was amazing.

kkaschke's Review

March 20, 2010
The biscuits didn't turn out as I had expected. The dough as pretty soft. But the gravy was splendid! It had a fantastic flavor.

jessrabb79's Review

January 24, 2009
Best tasting gravy I've ever had. Both my husband and I thought the Thyme was a little too much. Next time I'll half the Thyme, and then it will be perfect. We will use this recipe for years to come. If in Los Angeles, buy the frozen biscuits from Surfas. They are hand made there in the store and then frozen for sale. They are amazing, easy and great with this gravy recipe.