This is hands down my FAVORITE gravy. It is so flavorful and creamy!
To save time I like to use Pillsbury Grands Biscuits, it really comes in handy during busy weekends. Just pop them in the oven and get to work on the gravy.
It all finishes up about the same time and boom, a delicious filling breakfast is done and the weekend festivities can begin.
Doesn’t that look tasty?
I’ll admit I am a pretty picky gravy eater, and I cannot stand the thick floury typical gravy you will get in restaurants. I mean where is the flavor?!
I promise you will not lack in flavor here. My secret is I don’t use flour but a thickening agent called xanthan gum with chicken broth, heavy cream, a sprinkle of red pepper flakes and Herbes de Province with lavender! Yes lavender. It adds such a beautiful touch to the palate, you have to give it a try!
You can purchase the mixture in most major grocery stores or you can buy online. Herbes de Provence is a mixture of dried herbs considered typical of the Provence region of southeastern France. It is so flavorful, fragrant, and yummy!
Ok let’s get started!
Grands Biscuits with French Sausage Gravy!
Ingredients
- 1 canned grands biscuits
- 1 pound ground breakfast sausage
- 1/2 tsp xanthan gum
- 1 tbsp. Herbes de Province with lavender
- 1/8 tsp red pepper flakes
- 1 cup chicken stock
- 2 cups heavy cream
- 1/2 tsp salt
- 1/2 tsp pepper maybe a smidge more if you like peppery biscuits
Instructions
- Start baking the biscuits according to package instructions.
- Now lets start the gravy
- Heat a skillet on med-high heat. Add the sausage and cook until browned, drain grease and return to skillet.
- Sprinkle the xanthan gum over the sausage, mix and let thicken slightly.
- Add the Herbes de province, red pepper flakes, and chicken stock. Mix for about 2 minutes, when the sauce begins to thicken add the heavy cream, salt and pepper
- Continue stirring until the sauce coats the back of a spoon.Remove from heat. Plate 2 biscuits and pour the sauce over.
- ENJOY!
