Sausage Gravy and Biscuits Recipe

Breakfast sausage: Ground pork seasoned with spices, typically used for breakfast.

All-purpose flour: A versatile flour used to thicken the gravy.

Milk: Adds creaminess to the gravy.

Salt: Enhances the flavor of the dish.

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

Biscuits: Flaky bread rolls that serve as the base for the gravy.

When making sausage gravy, ensure you cook the sausage until it is well-browned and slightly crispy. This not only enhances the flavor but also adds a delightful texture to the gravy. When adding the flour, make sure to cook it for at least 1-2 minutes to eliminate any raw flour taste. Gradually incorporating the milk while stirring constantly helps prevent lumps, resulting in a smooth and creamy gravy. Finally, taste and adjust the salt and black pepper to your preference, as the seasoning can significantly impact the overall flavor.

• 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 can provide a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a bit more fiber and nutrients, though it may slightly alter the texture.

• all-purpose flour - Substitute with gluten-free flour: For those with gluten sensitivities, a gluten-free flour blend can be used to achieve a similar consistency.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to create a similar creamy texture.

• milk - Substitute with coconut milk: Coconut milk provides a rich and creamy texture, though it will add a slight coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color to the gravy.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the gravy.

• 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 sturdy base for the sausage gravy.

• Allow the sausage gravy to cool to room temperature before storing. This helps prevent condensation, which can make the gravy watery.
• Transfer the cooled gravy to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
• Store the gravy in the refrigerator for up to 3-4 days. For longer storage, place it in the freezer.
• To freeze, pour the gravy into a freezer-safe container, leaving some space at the top for expansion. Label the container with the date.
• When ready to use, thaw the gravy in the refrigerator overnight. Reheat it in a saucepan over medium heat, stirring occasionally. You may need to add a splash of milk to restore its creamy consistency.
• For the biscuits, allow them to cool completely before storing. Place them in an airtight container or a resealable plastic bag.
• Store biscuits at room temperature for up to 2 days. For longer storage, freeze them.
• To freeze biscuits, wrap each one individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. Label the bag with the date.
• When ready to use, thaw the biscuits at room temperature or reheat them directly from frozen in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
• For best results, reheat biscuits and gravy separately, then combine just before serving. This ensures both components maintain their ideal texture and flavor.

• Oven: Used to bake the biscuits to a golden brown perfection.

• Large skillet: Essential for cooking and browning the sausage evenly.

• Spatula: Handy for stirring the sausage and incorporating the flour.

• Measuring cups: Necessary for accurately measuring the flour and milk.

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

• Whisk: Helps to mix the milk into the sausage and flour mixture smoothly, preventing lumps.

• Baking sheet: Needed if you're baking the biscuits in the oven.

• Mixing bowl: Useful if you're preparing homemade biscuit dough.

• Knife: Handy for cutting the biscuits if you're making them from scratch.

• Cutting board: Provides a stable surface for cutting the biscuits.

Use pre-cooked sausage: Save time by using pre-cooked sausage that only needs reheating.

Make gravy ahead: Prepare the gravy in advance and reheat when ready to serve.

Store-bought biscuits: Opt for store-bought biscuits to cut down on baking time.

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

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