Tasty Chicken Biscuits And Gravy

You catch the smell through the steam vent and suddenly you are starving. That rich scent of sausage cooking with herbs swirling around makes your stomach growl before you even see the kitchen. It's like a warm invitation that you just can't ignore.

As the pressure cooker starts its hiss, you notice how the broth depth in the pot gets thicker and thicker. You remember all those times you tried gravy that turned out either too thin or bland. But here, everything's coming together just right, and you know this meal's gonna hit the spot.

You spot the golden brown biscuits cooling on the counter while the gravy simmers gently with a natural release of steam. That flaky texture you crave is waiting, and you can't wait to smother it in sausage gravy dripping with just enough spice. Gotta say, this breakfast is practically calling your name.

Why This Recipe Works Every Single Time

• Using pork sausage brings a robust, juicy flavor that's way better than bland meat.
• Sprinkling flour over the cooked sausage before adding liquid lets gravy thicken nice and smooth without lumps.
• Half and half adds creaminess but keeps the gravy from being too heavy or cloying.
• The dried herbs (thyme, rosemary) give a subtle earthiness, making every bite taste layered and rich.
• A pinch of crushed red pepper flakes adds just enough kick to keep things interesting but not overwhelming.
• The pressure cooker speeds things up with fast pressure build and a quick release so you get dinner on the table fast.

What Goes Into the Pot Today

• 8 Flakey Buttermilk Biscuits baked golden brown (from the package or your fave dough)
• 1 pound pork sausage, ground and ready to sizzle
• 2 Tablespoons plus 1 teaspoon all-purpose flour for thickening the gravy



• 2 ½ cups half and half to keep things creamy and smooth
• 1 Tablespoon butter to add that rich finish
• ⅛ teaspoon dried thyme for that herby touch
• ⅛ teaspoon dried crushed rosemary because why not add more flavor?
• ⅛ teaspoon crushed red pepper flakes for a tiny kick
• Freshly ground black pepper to taste and bring it all together

The Exact Process From Start to Finish

1. Preheat your oven following the biscuit package instructions. Bake those biscuits until they turn golden brown and flaky. Set 'em aside so they're ready when the gravy is done.
2. In a large skillet over medium heat, cook the pork sausage. Break it apart with a spatula as it browns and make sure it's fully cooked with no pink bits left.
3. Sprinkle the flour over the cooked sausage and stir it up well. Let it cook for about 1 to 2 minutes so the raw flour taste cooks out and it starts thickening.
4. Gradually add the half and half while whisking constantly. This will help you avoid lumps and get that silky smooth gravy feel you want. Keep stirring until the mixture thickens and bubbles.
5. Add your butter, dried thyme, crushed rosemary, red pepper flakes, and freshly ground black pepper. Stir everything well so the flavors mix and the butter melts right in.
6. You can transfer this gravy to your pressure cooker pot if you wanna keep warm or just serve it right from the skillet. If in the pressure cooker, use quick release to keep it hot without overcooking.
7. Split your biscuits open and ladle the warm sausage gravy generously over them. Watch that gravy soak in all those flaky layers, creating pure comfort food heaven.
8. Enjoy immediately while everything's warm and fresh. Remember that pressure cooker valve hiss you heard? That's the sound of a meal coming together just right.

Valve Hacks You Need to Know

• When you start the pressure cooker, watch for the pressure build to finish then immediately do a quick release for perfect timing.
• If you wanna thicken gravy more, after natural release, switch to sauté mode and stir while the gravy reduces a bit.
• Keeping the valve clean helps avoid delays in pressure build and stops your gravy from taking too long to cook.
• Don't open the valve too fast or hot gravy might splatter everywhere. Let some of the pressure hiss out gently before you fully open.
• If you prefer, use natural release for a couple minutes to keep your gravy creamy and avoid it getting grainy.

What It Tastes Like Fresh From the Pot

Right when you bite into the biscuit soaked in gravy, you get this creamy, peppery goodness that wraps your tongue. The sausage shines through with its savory flavors balanced by those little pops of herbs and spice. It's comfort food but with a little fancy twist.

The biscuits stay soft inside but have that light flakey crust that contrasts perfectly with the silky smooth gravy pooled all over them. Every mouthful feels warm like a cozy blanket on a chilly morning.

By fresh from the pot, the dish still has that homestyle vibe you want but also the kind of richness that tells you it's been cooked just right. The pressure cooker makes the whole thing faster without skipping any flavor steps.

Making It Last All Week Long

Wrap leftover biscuits tightly in foil or plastic wrap and store in the fridge. You can reheat them in the oven or toaster oven so they get crispy again instead of rubbery.

For gravy, transfer to an airtight container and keep in the fridge. Reheat on the stove or in microwave with a splash of half and half to loosen it up so it stays creamy.

If you're freezing the gravy, cool it completely then freeze in portioned containers. Thaw overnight in the fridge and stir well before reheating so the herbs and sausage blend back in nicely.

The FAQ Section You Actually Need

• Can I use a different type of sausage?
  You sure can. Breakfast sausage or spicy sausage both work. Just remember different sausages have different fats and spices so the flavor will change.
• Do I have to use half and half?
  Nope! Whole milk works too but gravy won't be as rich or creamy. Cream or heavy cream is even thicker, but sometimes too heavy.
• What if gravy is too thick or too thin?
  Add a little more half and half if it's thick and warm it up. If too thin, stir in a bit more flour dissolved in cold water and cook till thickened.
• Can I make biscuits from scratch?
  Absolutely, homemade biscuits are fantastic here. Just bake them before you start the gravy so both are warm at the same time.
• Should I use quick release or natural release in the pressure cooker?
  Quick release works best for gravy to keep it from cooking too long. Natural release can be used if you want thicker gravy but watch it carefully.
• How do I avoid gravy lumps?
  Whisk the half and half in slowly and keep stirring till it thickens. Cooking the flour a little on the sausage before adding liquid also helps prevent lumps real good.