Buttermilk Biscuit Pancakes with Sausage Gravy
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Buttermilk Biscuit Pancakes
If you’re looking for a recipe to really fill your brunch guests up, you have got to try this recipe. Hearty, with a touch of Southern charm, these pancakes don’t even need any maple syrup — just pile on that gravy for a creamy and delicious breakfast!
For the Gravy
- 2 Tablespoons oil
- 1 Pound hot sausage
- 1/2 Cup flour
- 3 3/4 Cups milk
- 1 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
For the Pancakes
- 2 Cups flour
- 1 Teaspoon salt
- 1 Tablespoon baking powder
- 1/4 Teaspoon baking soda
- 1/2 Cup shortening
- 1 Cup milk
- 1 Cup buttermilk
- 3 Tablespoons fresh sage, chopped
Calories Per Serving1121
Folate equivalent (total)57µg14%
Party with Leah
So I turned a biscuits and gravy recipe into biscuit pancakes with sausage gravy. I've listed the directions for both below. Either option is delicious, the gravy is the real star here you could practically serve this sausage gravy on a shoe and it would still be mouthwatering!
2 cups all-purpose flour (plus more if rolling)
2 teaspoons baking powder
1 teaspoon salt
8 tablespoons cold butter (1 stick), cut into small pieces
1 cup cold buttermilk
Note: If you're in a hurry you can just use Bisquick and milk. Add a little melted butter to it for more flavor!
Sausage Cream Gravy:
2 tablespoons butter
1 pound ground pork
1/3 cup all-purpose flour
1 tsp garlic powder
1/2 teaspoon cayenne pepper
3 1/2 cups heavy cream (can sub milk for less calories)
Salt and pepper, to taste
Whisk together the flour, baking powder and salt in a large bowl. Add the butter and using a mixer or pastry blender, cut the butter into the dry ingredients until mostly combined. Add the buttermilk and stir until the dough comes together. The dough will be lumpy but that's okay!
If making pancakes, drop heaping tablespoons of the batter onto a griddle at about 300 degrees and allow to cook for about 1 minute per side or until risen. Note: for the pancake version, you may need to add more water or milk to make the batter easier to pour.
For biscuits, preheat oven to 425 degrees and grease a baking sheet. Place dough onto floured surface and sprinkle with additional flour. Pat the dough into an approximately one inch thick circle.
Use a round cookie cutter to cut out biscuits. Transfer to the prepared baking sheet. Gather any scraps and cut out additional biscuits. Bake in the preheated oven until the biscuits have risen and are golden brown on top, about 15 minutes.
Buttermilk Biscuit Waffles with Creamy Sausage Gravy
Biscuits and gravy are the ultimate southern comfort food! They have long competed with waffles and pancakes for the breakfast spotlight, but not anymore! Today I’m bringing you this recipe for Buttermilk Biscuit Waffles with Creamy Sausage Gravy. This breakfast recipe takes a simple buttermilk biscuit recipe and transforms it into crispy waffles topped with that comforting, creamy sausage gravy.
There I said it and yes, it is true! On most Sunday afternoons you will find me carefully sorting, clipping and organizing coupons into a nifty little coupon book.
Each week I can’t wait to grab that thick, dull newspaper and flip through to the colorful, shiny weekly ads and coupons. I love seeing what deals are awaiting and carefully matching up each coupon with the weekly sale.
Yes, I’ll admit coupon clipping can be time consuming and tedious. And truth be told, the last few months have been crazy around here and my coupon clipping has slacked and therefor my wallet and inventory has suffered. But I am trying to get back into the coupon clipping habit.
Despite my coupon addiction love, by no means am I an extreme couponer. In fact, where I live that is hard to do with many local stores having strict coupon policies. But coupons do save me a lot of money (even with the tight coupon laws, I can usually save about 30-40 percent on my bill) and help me stock my pantry with not only staples, but pricey toiletries at rock bottom prices.
Even though I love grabbing a good deal, there are many myths about couponing and stereotypes those of us who coupon (this might be one reason why I was afraid to admit my little coupon clipping “problem”, but we are all friends, right?). No, I don’t have a basement, room or closet filled with coupon freebies, but I do believe in being prepared for a natural disaster, job loss, etc. and having an inventory of supplies and food storage to help you get by when needed. Plus, with how crazy expensive things are these days, I’ll take any savings I can! My motto… coupons are just like dolla bills, y’all!
Another myth is that you can’t get coupons for things like fresh produce, meat and dairy products. But there are lots of coupons available for so many things believe me, I know! In fact, with paper coupons, store savings apps and online coupon sites, I use coupons -just like cash- for everything…. from fresh and perishable groceries, like to toiletries and even clothes and dinner out!
Not only am I super conscious about saving money by shopping sales and using coupons, I try and make sure every meal we cook at home is affordable and budget friendly. Brinner (breakfast for dinner) is a weekly occurrence. Eggs, a sweet or savory baked good, fresh fruit and sausage or bacon can easily serve a family of four to six, for less than ten bucks!
Today’s Biscuit Waffles with Creamy Sausage Gravy recipe is my most recent brinner concoction! Fluffy and flaky buttermilk biscuits, transformed into crispy, savory waffles topped with a creamy sausage gravy all ready in 30 minutes or less! Come on! With a meal like this, who doesn’t love breakfast any time of day!
Recipe: Buttermilk Biscuits & Classic Sausage Gravy
Classic biscuits and gravy
Total Time: 25 minutes Serves: 6
Preheat oven to 400 degrees. In a mixing bowl, sift together 2 cups all-purpose flour and 1 tablespoon baking powder. Mix in ½ tablespoon kosher salt. Using the wide holes on a box grater, grate ½ cup unsalted butter, frozen, into bowl. Use your fingers to massage butter into flour mixture until the size of small pebbles. Add ¾ cup full-fat buttermilk, stirring with fork, until dough comes together. // Dust work surface with flour. Turn dough out onto work surface and knead just until it comes together. Gently pat dough into a 1-inch-thick rectangle. Fold dough in half to make a square, then gently pat into a rectangle again. Fold in half again. Pat dough into a 6-by-9-inch rectangle about 1 inch thick. Use a sharp knife or bench scraper to cut dough into 6 smaller rectangles. Transfer to a baking sheet. Melt 1 tablespoon butter and brush on tops of biscuits. Bake until puffed and golden, 16-18 minutes.
Classic Sausage Gravy
Total Time: 25 minutes serves: 6
In a large cast-iron skillet over medium heat, cook 1 pound pork breakfast sausage, breaking up with a wooden spoon, until crumbly and well-browned, about 12 minutes. // Stir in ¼ cup all-purpose flour and cook, stirring frequently, until pan drippings have absorbed flour, about 5 minutes. // Gradually stir in 2½ cups half-and-half. Let mixture come to a low simmer and cook, stirring frequently, until thick enough to coat back of spoon. Add a pinch each of mustard powder, ground allspice and freshly ground black pepper. To serve, spoon gravy over warm, split buttermilk biscuits.
&mdashAdapted from Whitney Otawa of Greyfield Inn, Cumberland, Georgia
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Carla Hall’s Buttermilk Biscuits with Sausage Gravy
I was craving biscuits and gravy for breakfast. I could have just ordered it on one of our weekly Friday breakfasts out but I’m never happy with someone else’s version. Other cooks tend to add too much black pepper to the gravy. My mouth is so busy being annoyed by the pepper I barely taste the country sausage and creamy gravy! I needed to make this myself. Carla Hall’s recipe sounded like the best.
Carla Hall’s Biscuits with Sausage Gravy
I read through the directions for making the biscuits several times to make sure I had it right. It wasn’t that the recipe was complicated, but it needed to be done in just the right order, in just the right way. First off, I didn’t have enough butter in the fridge so I needed to take some out of the freezer and thaw it in the fridge. Curses. I rescheduled biscuits and gravy for the next day. The butter was a deal breaker for that day.
Measure dry ingredients into a large mixing bowl. Using your fingers, work the shortening into the flour until it is pea sized.
The next day I measured the flour, sugar, baking powder, salt and baking soda into a large mixing bowl. I whisked it until I felt it was well mixed. I measured the shortening into the bowl and used my fingers to tweak it into the flour until it was small pea sized pieces. That was kinda fun! I’m all for getting right in there with my fingers.
Slice cold butter into the flour and toss to coat. Using your fingers, work butter into smaller pieces, pressing to flatten.
Next I sliced up the butter nice and thin and added it to the flour mixture. I tossed the pieces of butter until they were well coated with flour, then used my fingers to sort of flatten them. I felt like they should have been smaller but the recipe simply said “flatten” and that I did. I crossed my doughy fingers and hoped for the best.
Add buttermilk and stir just until all flour is coated. Don’t overwork it.
Setting aside one tablespoon of buttermilk in a bowl, I added the remaining buttermilk to the flour mixture. I used a fork to mix it until it formed a ball. I tried not to overwork it, mixing only until it was all moistened.
Form dough into a ball and roll to 1/2″ thick on a lightly floured surface. Cut into 2 3/4″ rounds.
I lightly floured my countertop and placed the ball of dough on it. Dusting the top with a bit more flour, I used a rolling-pin to flatten the ball to 1/2″ thick. I used my biscuit cutter to cut rounds then re-rolled it and cut more. I continued to roll and cut until all of the dough was used.
Place biscuits on a parchment covered sheet pan, lightly touching. Brush with mixture of buttermilk and butter.
I placed the biscuit rounds onto the parchment covered half sheet pan. I mixed the melted butter with the reserved buttermilk and brushed it over the biscuits. I placed the pan into the preheated oven.
Bake in preheated oven until golden brown, 10-15 minutes.
I baked the biscuits at 450°F for about 10 minutes. They weren’t browned yet so I gave them another 5 minutes until they were a lovely light golden color and smelled fabulous!
The sausage gravy was a cakewalk. I wanted to try this particular recipe because it had a teaspoon of sage added to the gravy. That made all the difference in the world! The flavor was so good I’ll never make gravy without the seasonings.
Brown sausage in a nonstick skillet over medium high heat. Add butter and stir until melted.
I browned the sausage well in a nonstick skillet over medium high heat then added the butter.
Add flour and stir until sausage is coated. Add milk and stir until gravy begins to bubble. Reduce heat and simmer 10 minutes or until thickened.
When the butter was melted I stirred in the flour until the sausage was coated, about a minute.
Taste test for seasoning, adding salt or pepper as desired. Serve gravy over biscuits or refrigerate and reheat when desired. Add milk if mixture becomes too thick.
I added the milk to the skillet and stirred until it began to bubble. After reducing the heat I let the gravy simmer, stirring occasionally, for about 10 minutes until it was thickened. At this point you can cool and refrigerate the gravy for breakfast, or eat breakfast for dinner as we did.
Carla Hall’s Biscuits with Sausage Gravy
I cut several biscuits in half and ladled some sausage gravy over the halves. Mmmmmm! This is exactly what I’d been craving. A nice sausage gravy with hints of sage and other seasonings puddling around steaming hot, fluffy biscuits. The gravy recipe is listed below after the biscuit recipe.
The great thing about making a big batch of both the biscuits and gravy is being able to microwave it for breakfast for several days. My P.S. (Princely Spouse) likes that part! The biscuits were melt in your mouth tender, even leftover the next day or two. They aren’t a tall biscuit but their flavor and texture is the best I’ve ever made.
Carla Hall's Buttermilk Biscuits
A comfort food that can that can be made ahead of time for quick and easy meals any time of day!
- 2 1/2 cups flour + more for dusting
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable shortening
- 1 stick chilled unsalted butter (1/2 cup) sliced thin
- 1 1/2 cups buttermilk chilled
- 2 tablespoons melted butter
In a large bowl whisk together the flour, sugar, baking powder, salt, and baking soda. Pinch the shortening into the flour until small, pea-sized pieces come together.
Add the slices of cold butter toss and toss until coated. Use your fingertips to press the cubes flat. They will break into smaller pieces. Freeze the mixture for 15 minutes.
Reserve one tablespoon of buttermilk and add the remaining to the flour mixture. Use a fork to mix until the dough forms into a sticky ball.
On a lightly floured surface roll the dough to 1/2 inch thickness. Cut into rounds with a 2 3/4 inch biscuit cutter. Re-roll dough until all is used. Refrigerate for 15 minutes.
In a small bowl, mix 1 tablespoon buttermilk with 2 tablespoons melted butter. Brush the top of the dough rounds and bake until golden brown, about 10 minutes according to the original recipe. They took 15 minutes in my oven.
Transfer to a wire baking rack to cool and allow to cool slightly before serving.
- 16 oz roll sausage
- 4 tablespoons butter
- 1/2 cup flour
- 4 cups milk, plus extra
- 1 teaspoon ground sage
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground pepper
- 1/2 teaspoon salt
- Buttermilk biscuits (Recipe above)
Add milk and stir for one minute. Add the sage, onion powder, pepper and salt. Bring to a bubble then reduce heat to medium low. Cook for 5-10 minutes until thickened. Taste test for seasoning, adding salt and pepper to taste.
Serve over biscuits or refrigerate and heat for breakfast. Add milk if mixture becomes too thick.
Preheat the oven to 400°. Tip: Do not skip this step – your oven needs to be nice and hot.
Put your butter in the freezer. Yep – I said freezer! I actually store my butter in the freezer, so this isn’t too different for me. Tip: The extra cold butter helps make the biscuits super flaky.
Mix the flour, salt, and baking powder in a large bowl. Easy!
Take the butter out of the freezer and cut it into pieces. Tip: Use a fork – it breaks apart easier.
Cut the cold butter into the flour mixture. I use a pastry cutter, but if you don’t have one, you can use two forks. Mix until the butter pieces are about the size of a pea.
Add the buttermilk and mix with a fork until the dough just comes together. Tip: Use buttermilk!! It really is the key for delicious biscuit. You can make them with regular milk, but well, don’t. (You can make your own buttermilk easily: mix 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let stand at room temperature for 5 – 10 minutes. There you go.)
Turn the dough out onto a lightly floured surface and gently knead 3 or 4 times. Using your fingers, quickly and gently press the dough out to about 1-inch even thickness. Tip: Do this quickly, the heat from your fingers will start to melt the butter and you don’t want that.
Fold the dough in half and press down gently. Fold in half the opposite way and repeat about 2 or 3 more times, creating layers of dough. Tip: This is what creates the flaky layers in your biscuits! Also, the less you handle the dough, the flakier the biscuits will be.
Press the dough out to about 1-inch even thickness again.
Cut into squares. Tip: Do not use a sawing motion when you are cutting. Simply press straight down with your knife. A sawing motion can ruin your layers and prevent the biscuits from rising.
Transfer to a baking sheet. I use parchment paper, but if you don’t have any, spray the pan with cooking spray first. Tip: Put the biscuits close together! The biscuits will rise higher and be softer if they are touching.
Brush the tops with buttermilk. This gives the biscuits a nice glaze.
Put the whole pan into the refrigerator for at least 10 minutes. Tip: Extra cold dough rises higher! I discovered this on accident. I had made my dough and then needed to run a quick errand. I didn’t want to leave the oven on while I was gone, so I just put the prepared pan into the fridge. When I got back, I preheated the oven and popped the cold pan directly into the hot oven. Voila – super rising biscuits! It’s magic.
Bake biscuits in a super-hot, pre-heated oven for 15 – 18 minutes, or until golden brown.
Oh yeah! Warm, flaky biscuits!
Creamy Sausage Gravy
There are two recipes for sausage gravy on my blog. This one and my first one simply titled simply “Buttermilk Biscuits and Gravy.” A nother family favorite but the gravy turned out a little thin. So, this time I bulked up the mixture with one pound of sage seasoned breakfast pork sausage, 1/4 cup flour, and 2 cups whole milk – I halved the gravy recipe. Ah, that’s better. I browned off the sausage, made the biscuits, and finished the sausage gravy while they were baking.
Looks fabulous – RIGHT! Let’s make up a batch, shall we?
Buttermilk Biscuit Pancakes with Sausage Gravy Up! How Do You Eat Bacon & Sausage at Breakfast?
Did you have as much fun watching David’s Food Court as I did? Granted, I was only physically there to get things started and wrap things up. BUT, QVC re-ran the webcast for our west coast folks on QVC.com at 1am ET and I watched the whole thing when I got home—I was too excited to sleep! How about our amazing contestants. Star certainly knew her way around the kitchen, yet Jill surprised us all with a recipe that was perfectly cooked and just packed full of flavor. (And those milkshakes?? Nothing about that made mad!) Thank you all for tuning in, taking our poll, and showing your support. I’m so excited for our next challenge…do you have any suggestions about who our challengers or judges should be?
It may seem like a loooong time ago, but here in my blog on Monday, you met Ari Weinzweig, co-founder of Zingerman’s Delicatessen. And you learned a brief history about bacon. Are you ready for your next delicious lesson? Here’s Ari with our girl Mary once again.
We've got four more pork recipes in store! What’s today’s ode to the Divine Swine? Buttermilk Biscuit Pancakes with Sausage Gravy!
Buttermilk Biscuit Pancakes with Sausage Gravy
This recipe is prepared with the Rachael Ray 13-Piece Gradient Porcelain Enamel Cookware Set (K35534).
Go to David's Recipe Item Page for the full list of items that David has used in his recipe.
• 2 Tbsp oil
• l lb hot sausage
• 1/2 cup flour
• 3-3/4 cups milk
• 1-1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups flour
• 1 tsp salt
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 1/2 cup shortening
• 1 cup milk
• 1 cup buttermilk
• 3 Tbsp fresh sage, chopped
1. To make the gravy, heat the oil in a large skillet over medium-high heat. Add the sausage and break it up into small clumps as it cooks. When the sausage has browned, add the flour and stir to evenly coat. Stir in the milk and bring it up to a simmer. Simmer the mixture for 1–2 minutes, or until the milk has thickened. Stir in the salt and pepper. Set aside.
2. To make the pancakes, combine the flour, salt, baking powder, and baking soda in a medium-size bowl. Add the shortening and blend it into the flour mixture with a fork or pastry cutter. The mixture should be crumbly. Add the milk and buttermilk and stir until you have a batter. (Don't over-stir you should have tiny lumps from the shortening.) Fold in the sage.
3. Set a lightly oiled griddle or large skillet over medium heat. Add about 1/4 cup of batter to the griddle to make each pancake. Cook until bubbles start to form and the bottom has browned, about 2–3 minutes. Flip and brown the other side. Repeat with remaining batter. Keep the pancakes in a low temperature oven, covered with foil until you're ready to serve them with the sausage gravy.
I’m sure you’ve heard of biscuits and gravy…or maybe chicken and waffles. This delicious dish is along the same lines. Only, it’s a Southern classic and a recipe that’s just too good to stay a “secret.” Imagine how amazing this would taste on a crisp fall morning. Or, picture this dish for a comforting dinner when the snow’s hard and fast outside.
Foodies, Sunday is your last day to submit a pomegranate recipe in my blog for this month’s foodie challenge! We’ve gotten some delicious suggestions already, but we’d love more! There’s no wrong way to use pomegranate—be creative! The ITKWD team and I will cook through your entries and on October 30, the winning recipe will be featured on In the Kitchen with David !
Foodies, I’m off for some PUMPKIN ICE CREAM! The local farmers’ market down the street has had their famous flavor for a few weeks but for some reason I haven’t made it over there! I’ll leave you with this blog question, in light of today’s Divine-Swine-for-breakfast recipe: how do you eat sausage and bacon at breakfast? Do you bake it in an egg and cheese casserole? Do you mix it into an omelet? Do you stuff it inside French Toast? Or, do you just serve it along side eggs and toast? I’ll see you Sunday at Noon ET—the lovely Rachael Ray is joining us with her new cookbook!
New (& Improved!) Buttermilk Biscuits with Sausage Gravy
My biscuit bone got itchy and I decided it was time to roll up my sleeves and start rolling some dough! I was aiming for the perfect blend between pillowy and with lots of layers (peelable, if possible), full of savory flavor, crunchy tops and bottoms with soft centers, and a great chew. Going through my ingredient list to start my initial research, I started running through possible changes—the buttermilk and leavener ratio felt solid. Change the salt and sugar balance? Nope. What about the fat? Switch back to shortening? Pass.
I kept going but just went back to the top of my ingredient list. Then I saw the answer staring me down: flour. At the beginning of quarantine I was stocking up on my baking products, and the only flour I could find was bread flour. So, I made a few rounds of biscuits with bread flour and loved the flaky, peelable layers that it brought. But, I missed the pillowy and tender chew that I got from the all-purpose flour. What’s the difference between the two flours, you might ask? In a word: protein. That’s right, protein. I’ll explain. Bread flour is a higher protein type of flour, meaning it is going to result in a more elastic and stretchier dough—and give the ability to have more layers, due to all of the protein structures that bind together! All-purpose flour, however, has a lower level of protein, meaning that the dough will be less stretchy and more pillowy. Blend the two, I thought? A match made in carb heaven.
I now pronounce you the perfect pillowy, layered biscuit. But, the perfect biscuit needs the perfect gravy, so I decided to make up some gravy while my biscuits were in the oven. Honey, let me tell you, you could slather this gravy on an old leather boot and it would be tasty. Recipes for both are below!
2 teaspoons sugar (this won’t make them sweet, but will aid in browning)
1 tablespoon baking powder
1 cup buttermilk (if you don't have buttermilk, simply measure out a cup of milk and add 1 tablespoon of white vinegar or lemon juice. Stir and let stand for 10 minutes. Congratulations! You just made buttermilk!)
1 stick of frozen butter, grated on the largest holes of a box grater. I catch mine on parchment paper to make it easy to add!
Preheat oven to 425 degrees.
In a large mixing bowl, combine flours, sugar, baking powder and soda, and salt, until well incorporated.
Pour grated stick of butter into dry ingredients and mix together. Break down into smaller, pea-sized pieces with fingers, until flour takes on a crumbly texture.
Make a well in the center for the flour mixture and pour in buttermilk and bring together with a spatula until dough begins to come together. If mixture seems dry and does not pull away from sides of bowl, add a touch more of buttermilk, a tablespoon at a time, and mix.
Use a spatula to wipe down sides of bowl while working to combine, mixing until just combined. Once brought together, turn out onto a floured surface. It is going to look shabby and not smooth (don’t panic!).
Knead gently, about 5-7 times, until dough has a smooth consistency.
Then begin the folding portion: flour your rolling pin, and then begin rolling out your dough into a rectangle (short side towards you and the long sides on the left and right). Then, take bottom side of dough, and fold the dough in half. Bringing the bottom edge and the top meet. Next turn the dough, to the right once, so that the fold now faces to the right. Then roll out again (to about half an inch), and then fold in half and turn back to the left, so that the fold comes back to the top. Complete this folding process 3 more times—you are building layers into your biscuits.
For your final roll out, make a rectangle about 9 inches long and 7 inches wide, about 1/2 an inch thick. Taking a sharp knife, clean up the sides to make neat, straight lines. Mark three rows of 4 biscuits, totaling 12 biscuits and cut with knife.
Place on a baking sheet or cast iron skillet, pre-greased with Crisco or butter, with sides touching.
**Remember, biscuits are friendly and LOVE neighbors! Place them next to a neighbor or two on your baking sheet to help them rise.
Bake for 15-20 minutes or until golden brown. Brush tops with melted butter immediately out of the oven.
While your biscuits are baking, make something to put on them! Keep scrolling for sausage gravy…
4 tablespoons all-purpose flour
1/2 teaspoon garlic powder
In a skillet on medium-high heat, add a drizzle of oil to the pan to help with heat conduction.
Add sausage to the pan and break down into smaller pieces and cook until no longer pink.
Stir in butter and allow to melt.
Add flour to the skillet and mix in until flour is absorbed and no longer smells like raw flour.
Reduce heat to low and add milk.
Stirring frequently, until starting to resemble thick consistency. Add seasonings and salt and pepper to taste.
Once gravy is thick and lovely, serve immediately! (Preferably over a hot biscuit!)
How to Make It
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.
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.
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.
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.
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.
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.)
Halve biscuits and put on 8 plates. Top with gravy sprinkle with thyme.
*You can substitute 2 cups all-purpose flour mixed with 3 tsp. baking powder and 1 tsp. kosher salt.
Note: Nutritional analysis is per biscuit made with half-and-half and 1/2 cup gravy.
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.