Southerners take their biscuits and sausage gravy seriouslybut we still know when to have a little fun.
And these muffins are lots of fun!
Typically, Southerners want theirsausage gravyontheirbuttermilk biscuits, but now, we’re serving the gravyinthe biscuits.

Credit:Jen Causey; Food Stylist: Emily Nabors Hall
These biscuit-and-gravy muffins are as fun and delicious as they look.
The crumbles of sausage are front and center, not muted by excess gravy.
These are so good it is hard to stop at one!

Credit:Jen Causey; Food Stylist: Emily Nabors Hall
For a weekend breakfast, they’re a great break from the classic.
But you could even make these for weekdays when a warm and comforting grab-and-go option is needed.
Lightly coat a 12-cup muffin tray with cooking spray.

Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Add butter and flour to sausage:
Add butter, stirring until melted.
Finish gravy:
Add heavy cream, salt, black pepper, and cayenne pepper.
Remove from heat and let stand 10 minutes (mixture will continue to thicken).

Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Prepare biscuits:
Meanwhile, remove 6 biscuits from can; reserve remaining biscuits for another use.
Split biscuits in half horizontally by making a small cut with a paring knife and pulling apart with hands.
Add gravy to biscuits:
Spoon gravy evenly into center of each biscuit cup.

Credit:Jen Causey; Food Stylist: Emily Nabors Hall
Top evenly with cheese.
Let stand in muffin pan 5 minutes; use an offset spatula to remove muffins from pan.

Credit:Jen Causey; Food Stylist: Emily Nabors Hall

Credit:Jen Causey; Food Stylist: Emily Nabors Hall

Credit:Jen Causey; Food Stylist: Emily Nabors Hall

Credit:Jen Causey; Food Stylist: Emily Nabors Hall

Credit:Jen Causey; Food Stylist: Emily Nabors Hall

Credit:Jen Causey; Food Stylist: Emily Nabors Hall