Sausage Gravy and Biscuits Recipe

Breakfast sausage: This is the star of the dish, providing the rich, savory flavor for the gravy.

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

Milk: Adds creaminess to the gravy, balancing the flavors and creating a luscious consistency.

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: The perfect vehicle for the sausage gravy, providing a fluffy and tender base.

When cooking the sausage, make sure to break it up into small, even pieces as it browns. This ensures that the gravy has a consistent texture and that each bite is infused with the savory flavor of the sausage. Additionally, when adding the milk, do so gradually and stir constantly to prevent lumps from forming in the 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: For a vegetarian option, use vegetarian sausage which can provide a similar texture and flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and is gluten-free.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour can be used for those with gluten intolerance or celiac disease.

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

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and is a good dairy-free option.

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

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

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used for a more subtle heat.

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

• store-bought biscuits - Substitute with homemade biscuits: Homemade biscuits can be fresher and customized to taste.

• store-bought biscuits - Substitute with gluten-free biscuits: Gluten-free biscuits are suitable for those with gluten intolerance 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 sausage gravy into an airtight container. For best results, use a container that minimizes air space to reduce the risk of freezer burn.
• For the biscuits, ensure they are completely cooled before storing. Place them in a resealable plastic bag or an airtight container to maintain their freshness.
• If freezing, wrap each biscuit individually in plastic wrap or aluminum foil. This helps to preserve their texture and prevents them from sticking together.
• Label the containers with the date to keep track of their storage time. The sausage gravy can be stored in the refrigerator for up to 3-4 days, while the biscuits can last for about a week.
• For longer storage, freeze the sausage gravy in a freezer-safe container. It can be kept in the freezer for up to 2-3 months.
• To reheat the sausage gravy, thaw it in the refrigerator overnight if frozen. Then, warm it in a skillet over medium heat, stirring occasionally. You may need to add a splash of milk to restore its creamy consistency.
• Reheat the biscuits by wrapping them in aluminum foil and placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Alternatively, you can microwave them for 20-30 seconds, but this may make them slightly softer.
• If you find the sausage gravy has thickened too much after reheating, simply add a bit more milk and stir until it reaches the desired consistency.
• Enjoy your reheated sausage gravy and biscuits as if they were freshly made!

• For the sausage gravy:

  1. Stovetop Method: Pour the sausage gravy into a skillet or saucepan. Heat over medium-low, stirring occasionally to prevent sticking. Add a splash of milk if the gravy is too thick, and stir until it reaches the desired consistency.
  2. Microwave Method: Transfer the sausage 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 heated through. 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 drying out. Heat for about 10-15 minutes or until warmed through.
  2. Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds, checking to ensure they are warm but not overcooked.

• Oven: Used to bake the biscuits if using store-bought or homemade.

• Skillet: Essential for cooking and browning the sausage.

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

• Measuring cups: Needed to measure out the milk accurately.

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

• Whisk: Helps in stirring the milk into the sausage and flour mixture to create a smooth gravy.

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

• Baking sheet: Required if baking store-bought biscuits in the oven.

• Knife: Handy for cutting homemade biscuits if you are making them from scratch.

• Mixing bowl: Needed if you are preparing homemade biscuits.

Use pre-cooked sausage: Save time by using pre-cooked sausage instead of raw. Just heat it up and proceed with the recipe.

Make gravy ahead: Prepare the sausage gravy in advance and store it in the fridge. Reheat when ready to serve.

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

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

Batch cooking: Double the recipe and freeze portions of sausage gravy for future quick meals.