Biscuits and Red Curry Sausage Gravy

Biscuits with Red Curry Sausage Gravy

Biscuits and gravy is one of my favorite foods, and I was craving it hard! As usual, I was looking for a fun way to do something different with it. I had a jar of red curry paste that was quickly loosing it’s flavor in the fridge, and I realized that would be a perfect match. You could practically just add red curry paste to the traditional recipe and be done with it! I decided to also swap out the milk and cream in the gravy and biscuits with coconut milk to match the curry flavors, and I used basil instead of parsley to finish things off. The rest followed classic biscuits and gravy guidelines! I loved how these came out, and could eat them for brunch every weekend.

Making biscuits is one of my favorite things to do in the kitchen. I follow Virginia Willis’s recipe.

Sausage in the pan with the curry paste, then you add butter and flour.

After the coconut milk goes in, then add some basil to finish it off.

Amazing! Tastes like the classic biscuits and gravy but with a great new twist.

The perfectly flaky biscuits are key to a good biscuit and gravy, so make sure you take care when making them! That’s why I love this recipe, it never fails me.

Biscuits and Red Curry Sausage Gravy

A twist on classic biscuits and gravy with red curry and coconut milk added to the sausage gravy.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 3 servings



  • 4 cups flour
  • 2 tablespoons baking powder
  • 1/2 cup butter chopped into cubes and frozen for 30 minutes
  • 2 cups canned coconut milk


  • 1/2 pound breakfast sausage
  • 1/4 cup diced onion
  • 2 tablespoons red curry paste
  • 2 tablespoons butter
  • 1/2 tablespoon flour
  • 1 cup canned coconut milk
  • 1/4 cup diced basil plus more for garnish
  • 3 eggs as a topping



  • preheat oven to 500
  • Add the baking powder to the flour and stir well. Add in the butter and cut it into the flour using a pastry cutter/blender
  • Stir in the coconut milk and stir until just together, being careful not to overwork.
  • Dump the dough onto a well floured surface and roll it out. Fold it over and repeat about 5 times. Use the empty coconut milk can, or a cookie cutter, to cut the biscuits out. Reroll the scraps and repeat.
  • Put the biscuits on a parchment lined baking sheet and bake for about 12 minutes.


  • Cook the sausage in the pan with a little oil to brown. Add the onions after about 5 minutes. Cook for 5 more, breaking up the sausage as you cook it.
  • Add in the curry paste and cook 3 minutes. Add in the butter and cook 2 minutes.
  • Add in the flour and stir well to combine. Cook about 3-5 minutes while stirring.
  • Add in the coconut milk and stir well to avoid lumps. Bring to a simmer and cook over low heat for 10 minutes. Stir in the basil.
  • Fry the egg in some butter. Split a biscuit and pour the gravy all over it. Top with an egg. Serve.

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