Buttermilk Biscuits & Pork Sausage Gravy
with Fried Eggs & Sweet Potato Hash
- Milk
- Wheat
- Eggs
For a hearty, comforting meal, look no further than our easy homemade pork sausage gravy spooned over flaky, freshly baked biscuits. Top this enticing Southern-style classic with eggs fried just the way you like them, then serve alongside roasted sweet potato hash with onion and green pepper (plus a splash of your favorite hot sauce, if you like!).
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Buttermilk Biscuits
(Contains: Wheat)
1 tablespoon
Fry Seasoning
2 unit
Eggs
(Contains: Eggs)
1 unit
Onion
1 unit
Chicken Stock Concentrate
8 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Sweet Potato
¾ teaspoon
Dried Thyme
1 unit
Long Green Pepper
⅔ tablespoon
Brown Sugar
9 ounce
Italian Pork Sausage
¼ ounce
Sage
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into 3⁄4-inch pieces. Core, deseed, and dice green pepper into 3⁄4-inch pieces. Halve, peel, and dice onion into 1⁄2-inch pieces. Pick sage leaves from stems; mince until you have 1 TBSP (2 TBSP for 4 servings).
• Toss sweet potato, green pepper, and three-quarters of the onion on a baking sheet with a large drizzle of oil, 2 tsp Fry Seasoning (4 tsp for 4 servings), and a big pinch of salt and pepper (you’ll use the rest of the Fry Seasoning in Step 4). • Roast on top rack until veggies are browned and tender, 20-25 minutes.
• Lightly oil a second baking sheet. • Remove biscuits from package; separate biscuits. Place on prepared sheet, spaced about 1 inch apart. • Bake on middle rack until golden brown, 7-10 minutes.
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add remaining onion and a pinch of salt. Cook, stirring occasionally, until slightly softened and translucent, 2-3 minutes. • Remove sausage* from casing if necessary; discard casing. Stir in sausage, remaining Fry Seasoning, 2 tsp brown sugar, and 3⁄4 tsp thyme (4 tsp brown sugar and 11⁄2 tsp thyme for 4 servings). Cook, breaking up meat into pieces, until sausage is browned and cooked through and onion is tender, 4-6 minutes.
• Stir sage, cream sauce base, and stock concentrate into pan with sausage mixture. Cook, stirring, until thickened, 2-3 minutes. • Reduce heat to low; stir in sour cream until combined. (TIP: For thinner gravy, add a splash of water.) Season with salt and pepper. Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a second large, preferably nonstick, pan over medium-high heat. Crack eggs* into pan and cover. (For 4 servings, you may need to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper.
• Halve biscuits. TIP: If necessary, warm gravy over medium-low heat, adding small splashes of water as needed. • Divide biscuits and hash between plates. Spoon as much gravy as you like over biscuits; top with fried eggs. Serve with any remaining gravy on the side.
Pork Sausage is fully cooked when internal temperature reaches 160°. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique, flavorful gravy, though some found it too sweet or rich. Consider adjusting herbs to taste 🌿.
- Ease of prep: Several noted it was more time-consuming than usual, but others found it easy to make with delicious results.
- Suggestions: Try using breakfast sausage instead of Italian for a more traditional flavor. Reduce sage and thyme if you prefer a milder taste.
- Portions: Some wanted more sweet potatoes in the hash; consider adding extra if you're a fan.
- Texture: A few found the gravy too thin; simmer a bit longer for desired thickness.
Reviews from our home cooks
The first gravy I've made that didn't taste like burnt flour, so that's a plus. Great sausage gravy, biscuits and gravy are just great, hash wasn't bad.
A delicious combination of flavors with a high quality sauce that was so much better than a typical cream sauce. Roasting the vegetables was an excellent alternative to frying them and kept the dish lighter.
The gravy was unique tasting compared to other sausage gravies I've had, but it was very tasty! I enjoyed this meal!
Delicious! I hope you offer it again. My husband LOVES biscuits and gravy and said this is the best he's ever had!
Easy and delicious. Best southern style gravy we've ever had.
A surprise hit! The sausage gravy was a little greasy but had so much flavor. Hash was great too.
Really good but I'm sure lots of calories - very rich
It was good however the sausage gravy was almost too savory if that makes sense- could only eat a few bites it was so strong tasting to me. Everything else was great. I would get it again. I would just put less sage & Thyme into it.
Very rich, my husband enjoyed all of the flavors. For me, as a diabetic, the flavors blended too much on the sweet, savory side.
If there could be breakfast sausage vs Italian sausage that would take this over the top. Loved the hash!
