Italian Sausage Gravy and Biscuits Recipe

Italian sausage: Adds a rich and savory flavor to the gravy, available in mild or spicy varieties.

All-purpose flour: Used as a thickening agent for the gravy and as the main ingredient for the biscuits.

Milk: Provides creaminess to the gravy and moisture to the biscuit dough.

Salt: Enhances the overall flavor of both the gravy and the biscuits.

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

Baking powder: Helps the biscuits rise and become fluffy.

Butter: Essential for creating flaky and tender biscuits.

When making the biscuits, ensure that the butter is very cold. This helps create flaky layers. You can even freeze the butter for a few minutes before cutting it into the flour. Additionally, when adding the milk to the dough, mix just until combined to avoid overworking, which can result in tough biscuits.

• mild or spicy italian sausage - Substitute with ground turkey with italian seasoning: Ground turkey with italian seasoning can mimic the flavors of italian sausage while being a leaner option.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, making it a healthier alternative.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative that still provides a creamy texture.

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

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

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to accommodate dietary restrictions without compromising texture.

• baking powder - Substitute with baking soda and cream of tartar: Combining baking soda and cream of tartar can replicate the leavening effect of baking powder.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and can be used in the same quantity to achieve a similar flavor.

• cubed cold butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative that still provides the necessary fat content for the biscuits.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps create a tender crumb in the biscuits.

• Allow the sausage gravy and biscuits to cool completely before storing. This prevents condensation, which can make the biscuits soggy.

• For storing in the refrigerator:

  1. Place the sausage gravy in an airtight container. It will keep well for up to 3-4 days.
  2. Store the biscuits in a resealable plastic bag or an airtight container. They will stay fresh for about 2-3 days.

• For freezing:

  1. Transfer the cooled sausage gravy to a freezer-safe container or a heavy-duty freezer bag. Label with the date and freeze for up to 2-3 months.
  2. Individually wrap each biscuit in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.

• Reheating:

  1. To reheat the sausage gravy, thaw it in the refrigerator overnight if frozen. Warm it in a skillet over medium heat, stirring occasionally until heated through. You may need to add a splash of milk to reach the desired consistency.
  2. For the biscuits, if they are frozen, thaw them at room temperature or in the refrigerator. Reheat 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 they may not be as crisp.

• Tips for best results:

  1. When reheating the sausage gravy, avoid boiling as it can cause the milk to curdle.
  2. For a crispier texture, reheat the biscuits in the oven rather than the microwave.

• 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. Warm them in the oven for about 10 minutes or until heated through.

• For the sausage gravy, transfer it to a saucepan and reheat over medium-low heat. Stir occasionally to ensure even heating. If the gravy has thickened too much, add a splash of milk to reach your desired consistency.

• Alternatively, you can reheat the sausage gravy in the microwave. Place it in a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat in 30-second intervals, stirring in between, until hot.

• If you prefer, you can reheat both the biscuits and sausage gravy together in the microwave. Place the biscuits on a microwave-safe plate and cover them with a damp paper towel to keep them moist. Heat for about 30 seconds to 1 minute, depending on your microwave's power.

• For a stovetop method, you can place the biscuits in a skillet over low heat, cover with a lid, and warm them for a few minutes on each side. This method helps maintain their crispiness.

• If you have an air fryer, you can reheat the biscuits at 300°F (150°C) for about 3-5 minutes. This will help them regain their crispy exterior while staying soft inside.

• Skillet: used for cooking the italian sausage until browned

• Mixing bowl: used for combining flour, baking powder, and salt for the biscuits

• Baking sheet: used for placing the biscuits to bake in the oven

• Oven: preheated to 450°f (230°c) for baking the biscuits

• Spatula: used for stirring the sausage and flour mixture and for stirring the milk into the dough

• Measuring cups: used for measuring the flour, milk, and other ingredients

• Measuring spoons: used for measuring salt, pepper, and baking powder

• Knife: used for cutting the cold butter into cubes

• Pastry cutter: used for cutting the butter into the flour mixture until it resembles coarse crumbs

• Rolling pin: used for patting the dough into a 1-inch thick round

• Biscuit cutter: used for cutting out the biscuits from the dough

• Whisk: used for stirring the flour into the sausage and for stirring the milk into the gravy

• Cutting board: used as a surface for cutting the butter and for kneading the dough

Use pre-made biscuits: Save time by using store-bought biscuits instead of making them from scratch.

Cook sausage in advance: Prepare the Italian sausage a day ahead and store it in the fridge.

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

Use a food processor: Quickly cut in the butter for the biscuits using a food processor.

Double the recipe: Make a larger batch of gravy and biscuits to freeze for future meals.