Sausage Gravy and Biscuits Recipe

Breakfast sausage: The main protein in the dish, providing a rich and savory flavor.

All-purpose flour: Used to thicken the gravy, creating a smooth and creamy texture.

Milk: Adds creaminess to the gravy and helps to achieve the desired consistency.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the gravy.

Biscuits: The base for serving the sausage gravy, providing a buttery and flaky contrast.

When cooking the sausage, make sure to break it into small, even pieces to ensure it cooks evenly and browns nicely. This will help create a rich, flavorful base for your gravy. After sprinkling the flour over the sausage, cook it for a full 1-2 minutes to eliminate any raw flour taste and to form a proper roux. When adding the milk, do so gradually while stirring constantly to prevent lumps and achieve a smooth, creamy texture. For an extra layer of flavor, consider adding a pinch of cayenne pepper or a dash of hot sauce to the gravy. Serve the gravy immediately over warm biscuits to ensure the best texture and taste.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned to mimic the flavors of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which provides a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber to the dish.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, use a 1:1 gluten-free flour blend.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in gravies.

• milk - Substitute with oat milk: Oat milk provides a creamy texture similar to cow's milk and is also dairy-free.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: For a spicier kick, use cayenne pepper, but reduce the quantity to avoid overpowering the dish.

• store-bought or homemade biscuits - Substitute with scones: Scones have a similar texture and can be used as a base for the gravy.

• store-bought or homemade biscuits - Substitute with English muffins: English muffins can be toasted and used as a base, providing a different texture but still delicious.

• Allow the sausage gravy to cool completely before storing. This helps prevent condensation, which can make the gravy watery.
• Transfer the cooled sausage gravy into an airtight container. For best results, use a container that minimizes air space to reduce the risk of freezer burn.
• Store the biscuits separately from the gravy. Place them in a resealable plastic bag or an airtight container to maintain their texture.
• For freezing, place the sausage gravy in a freezer-safe container, leaving a bit of space at the top to allow for expansion. Label the container with the date to keep track of its freshness.
• Freeze the biscuits individually on a baking sheet first, then transfer them to a resealable plastic bag or airtight container. This prevents them from sticking together.
• To reheat the sausage gravy, thaw it in the refrigerator overnight. Once thawed, pour it into a skillet and heat over medium-low, stirring occasionally until warmed through. If the gravy is too thick, add a splash of milk to reach the desired consistency.
• Reheat the biscuits by wrapping them in aluminum foil and placing them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Alternatively, you can microwave them for 20-30 seconds, but be mindful that this may make them slightly softer.
• Enjoy your reheated sausage gravy and biscuits as if they were freshly made, savoring the comforting flavors and textures.

• For the sausage gravy:

  1. Stovetop Method: Place the gravy in a saucepan over low heat. Stir occasionally to ensure even heating. If the gravy is too thick, add a splash of milk to reach the desired consistency.
  2. Microwave Method: Transfer the gravy to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated. Add a bit of milk if needed to adjust the thickness.

• For the biscuits:

  1. Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warm.
  2. Microwave Method: Wrap each biscuit in a damp paper towel and place on a microwave-safe plate. Heat on medium power for 20-30 seconds or until warm. Be cautious not to overheat, as this can make the biscuits tough.

• For reheating both together:

  1. Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil. Heat for about 10 minutes. Meanwhile, reheat the gravy on the stovetop over low heat, stirring occasionally. Once both are warm, serve the gravy over the biscuits.
  2. Microwave Method: Place the gravy in a microwave-safe bowl and cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between. Wrap each biscuit in a damp paper towel and heat on medium power for 20-30 seconds. Serve the gravy over the biscuits once both are heated.

• Skillet: A large, flat-bottomed pan used for cooking the sausage evenly over medium heat.

• Spatula: A tool used to break up and crumble the sausage as it cooks.

• Measuring cups: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and black pepper.

• Whisk: Used to stir the flour into the sausage and to combine the milk, ensuring a smooth gravy.

• Ladle: Used to serve the sausage gravy over the biscuits.

• Baking sheet: If making homemade biscuits, this is used to bake them.

• Oven: Used to bake the biscuits if they are homemade.

• Serving plates: Used to serve the final dish of biscuits and gravy.

Use pre-cooked sausage: Save time by using pre-cooked sausage that just needs reheating instead of cooking from scratch.

Store-bought biscuits: Opt for store-bought biscuits to skip the baking process and save valuable minutes.

Pre-measure ingredients: Pre-measure your flour, milk, salt, and pepper to streamline the cooking process.

Microwave milk: Warm the milk in the microwave before adding it to the skillet to speed up the thickening process.

One-pan method: Cook the sausage and make the gravy in the same skillet to reduce cleanup time.