Sausage Gravy and Biscuits Recipe

Breakfast sausage: Ground pork sausage seasoned with a blend of spices, perfect for creating a rich and flavorful gravy.

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

Milk: Adds creaminess to the gravy, balancing the savory flavors of the sausage.

Salt: Enhances the overall flavor of the gravy, making it more savory.

Black pepper: Adds a hint of spice and depth to the gravy.

Biscuits: Fluffy and warm, these are the perfect base for soaking up the delicious sausage gravy.

When making sausage gravy, it's crucial to cook the flour with the sausage for a minute or two before adding the milk. This step, known as making a roux, helps to eliminate the raw taste of the flour and ensures a smoother, more flavorful gravy.

• 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: Vegetarian sausage provides a plant-based alternative while maintaining a similar texture and flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though you may need to use less of it compared to flour.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour is suitable for those with gluten sensitivities and can be used in the same quantity as all-purpose flour.

• 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 adds a slightly different flavor but maintains the creamy consistency needed for the gravy.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to adjust the quantity to avoid overpowering the dish.

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

• 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 offer a different texture but can still serve as a suitable base for the sausage gravy.

• Allow the sausage gravy to cool to room temperature before storing. This prevents condensation, which can make the gravy watery.
• Transfer the cooled 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.
• Label the containers with the date to keep track of freshness. The gravy can be stored in the refrigerator for up to 3-4 days, while the biscuits can last up to a week.
• For longer storage, freeze the sausage gravy. Pour it into a freezer-safe container, leaving some space at the top for expansion. The gravy can be frozen for up to 2-3 months.
• To freeze the biscuits, wrap each one individually in plastic wrap, then place them in a resealable freezer bag. This prevents them from sticking together and makes it easy to thaw only what you need.
• When ready to use, thaw the sausage gravy in the refrigerator overnight. Reheat it gently in a saucepan over low heat, stirring occasionally to maintain a smooth consistency.
• For the biscuits, thaw them at room temperature or warm them in the oven at 350°F (175°C) for about 10 minutes to restore their freshness.
• If the gravy appears too thick after reheating, add a splash of milk and stir until it reaches the desired consistency.
• Enjoy your sausage gravy and biscuits as if freshly made, savoring the comforting flavors of this classic dish.

• 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 drying out.
  3. Heat the biscuits for about 10-15 minutes or until warmed through.
  4. For the sausage gravy, transfer it to an oven-safe dish and cover with foil.
  5. Heat the sausage gravy in the oven for about 20 minutes, stirring halfway through 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 is too thick, add a splash of milk to reach the desired consistency.
  4. Warm the biscuits in a separate pan over low heat, or wrap them in foil and place them in a warm oven for a few minutes.

• 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 on medium power for 1-2 minutes, stirring halfway through. Continue heating in 30-second intervals until hot.
  4. Wrap the biscuits in a damp paper towel and microwave on medium power for 30-45 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 and set it over the simmering water.
  3. Stir occasionally until the gravy is heated through.
  4. Warm the biscuits in the oven or microwave as described above.

• Oven: Used to bake the biscuits according to package instructions or your homemade recipe.

• Large skillet: Essential for cooking the sausage and making the gravy.

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

• Measuring cups: Necessary for measuring the milk accurately.

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

• Whisk: Useful for stirring the milk into the sausage and flour mixture to ensure a smooth gravy.

• Serving spoon: Ideal for ladling the sausage gravy over the biscuits.

• Baking sheet: Needed if you are baking store-bought biscuits.

• Knife: Useful for cutting the biscuits if they need to be divided.

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

Pre-cook the sausage: Cook the breakfast sausage in advance and store it in the fridge. This way, you can quickly reheat it when you're ready to make the gravy.

Use pre-made biscuits: Opt for store-bought biscuits to save time on baking. They can be just as delicious and save you a lot of effort.

Measure ingredients ahead: Measure out the flour, milk, salt, and black pepper before you start cooking. This makes the process smoother and faster.

Double the recipe: Make a larger batch of sausage gravy and freeze the extra. You can easily reheat it for a quick meal later.