Rosemary Cheddar Biscuits with Thyme Sausage Gravy

There’s nothing ground-breaking about Biscuits and Gravy, but there is something very comforting. It’s one of those breakfasts that you should treat yourself to once every couple of months, maybe more if you’re dying to put on some extra pounds! 🙂 There’s a reason some recipes can be found everywhere across the internet; it’s because they’re timeless classics that will never go out of style and will never need to be changed or reinvented. Biscuits and Gravy falls into this category.

Rosemary Cheddar Biscuits with Thyme Sausage Gravy

Yesterday in Austin was the most gorgeous day I could have ever imagined for November 18th. Mid 70’s, not a cloud in the sky, and birds chirping their little hearts out! Sir Percival has become an indoor/outdoor cat since we moved and to get him back inside usually involves calling him for upwards of 5 minutes while shaking his treat bag, then watching him sprint down our street from a nearby neighbor’s yard. My guess is that he’s being fed by all the 60+ ladies on our block, but he’ll never tell I’m sure…

Anyways, my day yesterday was divided between making these biscuits and gravy and going on a photojournalistic assignment to my front yard, where Sir Percival was doing battle with a full-grown lizard. Unfortunately, he’s been quite the hunter since we let him outside, and yesterday was no different. He usually “plays” with them for quite awhile and then goes off somewhere… to just “spend some more quality time” with them I’m sure…

Rosemary Cheddar Biscuits with Thyme Sausage Gravy

Back to the topic at hand. Like I said before, biscuits and gravy is one of those foods that will never go out of style and for that I’m ecstatic! I have some fresh herbs growing in my front planters, so I knew that the Rosemary would be a perfect addition to both the biscuits and the gravy itself. I used dried rosemary in the biscuits and then fresh for garnish on the gravy.

Rosemary Cheddar Biscuits with Thyme Sausage Gravy

Should I be admitting to you right now that I didn’t even like biscuits and gravy less than 2 years ago? I’ve come a long way in my ability to eat foods that are touching. No, not things that are SUPPOSED to go together like ice cream and chocolate sauce, but more things like my lasagna touching my green beans or my mashed potatoes touching my cranberry sauce. Don’t worry, a miracle was worked in my life and I know now that Biscuits and Gravy are INDEED one of those foods that are supposed to touch. To think of the years I lived without eating these warm herbed cheddar biscuits and the creamy, buttery gravy is just a shame!

Aren’t you glad I gave you your breakfast idea for Thanksgiving morning next week? Piece of cake! In all, the recipe takes about 20 minutes to make and you’re left with the most satisfying, whisk you away to that special place that you never want to leave sort of meal.

Happy Thursday!

Rosemary Cheddar Biscuits with Thyme Sausage Gravy

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rosemary Cheddar Biscuits with Thyme Sausage Gravy

  • Author: Kitschen Cat
  • Yield: 4-6 1x




  • 2 cups flour
  • 4 teaspoons baking powder
  • 3 tablespoons white sugar
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • ½ cup butter (affiliate)
  • ¾ cup milk
  • ½ cup shredded cheddar cheese
  • 2 teaspoons dried rosemary

Sausage Gravy

  • 12 oz breakfast sausage
  • 3 tablespoons butter (affiliate)
  • ¼ cup flour
  • 3 cups milk
  • 1 ½ teaspoons dried thyme
  • 1 tablespoon fresh rosemary
  • salt and pepper to taste


  1. Preheat oven to 425 degrees and grease a large baking sheet.
  2. In a medium bowl, combine flour, baking powder, sugar, salt and cream of tartar. Cut in cold butter using a pastry cutter or fork until dough is the size of small peas.
  3. Add milk, cheese, and dried rosemary. Gently mix until soft dough forms – do not overmix!
  4. Pat dough out onto floured surface until ¾ inch thick. Cut into circles and put on baking sheet.
  5. Bake for 10 minutes.
  6. Place sausage in large skillet over medium- high heat. Cook until there is no pink in the sausage and it is starting to brown. Reduce heat to medium and stir in butter. Add flour and stir until lumps are gone and flour has coated the sausage. Cook for 1-2 minutes, stirring constantly. Gradually whisk in milk, reduce heat to medium low and cook until thickened, approximately 7-10 minutes. Add salt and pepper to taste as well as fresh rosemary and dried thyme.
  7. Serve over warm biscuits!


Other Breakfast Recipes You’ll Love!

5 Ingredient Pressure Cooker Cheesy Egg Bake

Pressure Cooker Chunky Apple Breakfast Cake

Pressure Cooker Sausage And Egg Breakfast Tacos