Sausage Gravy and Biscuits Recipe

Breakfast sausage: This is the star of the dish, providing the rich, savory flavor for the gravy. Choose between mild or spicy based on your taste preference.

All-purpose flour: Used to thicken the gravy, giving it that perfect creamy consistency.

Milk: Adds creaminess and helps to create the smooth texture of the gravy.

Salt: Enhances the flavors of the sausage and gravy. Adjust to taste.

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

Biscuits: The perfect vehicle for the sausage gravy. You can use homemade or store-bought biscuits.

When cooking the sausage, make sure to break it up into small crumbles as it browns. This ensures an even distribution of flavor throughout the gravy. Additionally, when adding the flour, stir continuously to avoid lumps and create a smooth base. Gradually incorporating the milk while stirring will help achieve a creamy consistency.

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

• mild or spicy breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining 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 blend: A gluten-free flour blend is essential for those with gluten sensitivities or celiac disease.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free alternative that works well in savory dishes.

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and creaminess, making it a good dairy-free option.

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

• salt - Substitute with sea salt: Sea salt can provide a different mineral profile and a slightly different flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't add black specks to the gravy.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• homemade or store-bought biscuits - Substitute with whole grain biscuits: Whole grain biscuits offer more fiber and nutrients.

• homemade or store-bought biscuits - Substitute with gluten-free biscuits: Gluten-free biscuits are essential for those with gluten sensitivities or celiac disease.

• 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 into an airtight container. Make sure to leave a little space at the top to allow for expansion if freezing.
• For the biscuits, let them cool completely on a wire rack. This prevents them from becoming soggy when stored.
• Place the biscuits in a resealable plastic bag or an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the sausage gravy in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally.
• The biscuits can be stored at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week.
• To freeze the sausage gravy, pour it into a freezer-safe container, leaving some space for expansion. Label with the date and freeze for up to 3 months.
• Freeze the biscuits individually on a baking sheet until solid, then transfer to a resealable freezer bag. This prevents them from sticking together.
• When ready to use, thaw the sausage gravy in the refrigerator overnight. Reheat on the stove over low heat, adding a splash of milk if needed to reach desired consistency.
• Thaw the biscuits at room temperature or reheat directly from frozen in a 350°F oven for about 10-15 minutes until warm and crispy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out.
  3. Heat the biscuits for about 10-15 minutes or until they are warmed through.
  4. Meanwhile, transfer the sausage gravy to an oven-safe dish and cover it with foil.
  5. Place the sausage gravy in the oven alongside the biscuits for the last 5-10 minutes of baking, stirring occasionally to ensure even heating.

• Stovetop Method:

  1. Place the sausage gravy in a saucepan over medium-low heat.
  2. Stir frequently to prevent sticking and ensure even heating.
  3. If the gravy becomes too thick, add a splash of milk to reach the desired consistency.
  4. For the biscuits, wrap them in aluminum foil and place them in a preheated 350°F (175°C) oven for about 10 minutes or until warmed through.

• Microwave Method:

  1. Place the sausage gravy in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat the gravy on medium power in 1-minute intervals, stirring in between, until it is heated through.
  4. For the biscuits, wrap them in a damp paper towel and microwave on medium power for 20-30 seconds or until warmed through.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the sausage gravy in the top pot of the double boiler.
  3. Stir occasionally until the gravy is heated through.
  4. Warm the biscuits in a preheated 350°F (175°C) oven for about 10 minutes, wrapped in aluminum foil to prevent drying out.

• Skillet: A large, heavy-bottomed pan used for cooking the sausage evenly and browning it to perfection.

• Spatula: Essential for stirring the sausage and ensuring it cooks evenly without sticking to the skillet.

• Measuring cups: Used to measure the milk accurately to ensure the right consistency for the gravy.

• Measuring spoons: Necessary for measuring the salt and pepper to taste.

• Whisk: Ideal for stirring in the flour and milk, helping to prevent lumps and achieve a smooth gravy.

• Serving spoon: Used to ladle the gravy over the biscuits.

• Baking sheet: If using homemade biscuits, this is needed to bake them in the oven.

• Oven: Required for baking homemade biscuits to a golden brown.

• Plate: For serving the biscuits and gravy.

• Knife: Useful for cutting the biscuits in half if desired.

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

Make a roux in advance: Prepare the flour and milk mixture ahead of time and store it in the fridge.

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

Batch cooking: Cook a larger batch of gravy and freeze portions for future use.

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