Monday, February 10, 2014

Cheesy Sausage Gravy with Callies Cheese and Chive Biscuits

I really need to find the appropriate words to describe this dish!

I've decided my words for the day are...magically delicious!

First, let's talk about Callie's Cheese and Chive Biscuits.

When the wonderful people at Callie's Charleston Biscuits reached out to me to try their products, they had me at biscuits.
If you've never had a southern biscuit, then you really haven't eaten!

Yes, southern biscuits are the best thing ever, and Callie's Charleston Biscuits are little bites of biscuit joy!

Light, fluffy, and did I mention the cheese, let's say they taste, just like grandmas.

This dish is really simple to put together, while the biscuits bake, cook up the sausage, remove the sausage from the pan and set aside.

Use the sausage grease...YES, the sausage grease, and some olive oil and saute an onion with garlic to start the base of our gravy.

Next, we add chicken broth, lots of spices and some heavy cream and cheese.

Whisk everything together and wait for the magic to happen!

Add the cooked sausage back to the sauce and mix well...that's all folks!

Remove biscuits from oven, brush with a little melted butter if desired.

Top biscuits with the hot, cheesy, sausage gravy.

Sprinkle a little fresh parsley on top, and more grated cheese if desired.

Grab a fork, some sweet southern ice tea and start eating people...I mean start eating, and get ready to experience pure biscuit joy!

By the way, Big Goo and Baby Girl said this is the best brunch I've ever made them!

Yes, they say this about everything I, but this time I think they really meant it.

No one left the table until the last biscuit was gone and the gravy bowl was pretty much licked dry!

Cheesy Sausage Gravy with Callies Cheese and Chive Biscuits

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4


1 pack Callie's Cheese and Chive Biscuits
1 lb spicy chicken sausage, casing removed
2 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup jack cheese, grated
1/2 cup sharp cheddar, grated
1 onion, diced
2 cloves garlic, minced
3 tablespoons flour
2 tablespoons butter, unsalted
2 tablespoons extra virgin olive oil, plus extra
1 tablespoon parsley, minced, fresh
1 teaspoon black pepper
1 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder


Mix seasoning blend and set aside. 
In a skillet add about 1 tablespoon of olive oil over medium heat, add fresh sausage, casing removed. 

Season with about 1 teaspoon of seasoning blend, cook sausage for about 12 minutes,  remove from pan and set aside. 

Add 2 tablespoons of olive oil to pan, add butter and allow butter to melt. 

Add onion to pan and saute 5 minutes, season with 1 teaspoon of seasoning blend, add garlic and cook 1 minute more.

Add flour, mix well, cook 2 minutes.

Add broth to mixture, bring to boil, reduce heat and simmer for about 5 minutes. Season with remaining seasonings.

Whisk in cheeses and heavy cream, toss in sausage and parsley and stir well. Allow mixture to cook over low for about 5-10 minutes, stirring occasionally.

Serve over biscuits cooked according to package directions. Top with more grated cheese and fresh parsley if desired! 



  1. Looks amazing! Comforting and exciting!

  2. Do you add the cream to the broth when it boils?

    1. Thanks Bonnie, I updated it. I add the cream when I whisk in the cheeses, because I don't want to boil the cream.


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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