Sausage Gravy and Biscuits Recipe

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

All-purpose flour: A versatile flour used to thicken the gravy, creating 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, bringing out the savory notes.

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

Baked biscuits: Warm, flaky biscuits that serve as the perfect base for the rich sausage gravy.

When cooking the sausage, make sure to break it up into small pieces to ensure even browning. This will help the gravy develop a rich, deep flavor. After sprinkling the flour over the sausage, cook it for a full 1-2 minutes to eliminate any raw flour taste. Gradually adding the milk while stirring constantly will prevent lumps and create a smooth, creamy texture. For an extra layer of flavor, consider adding a pinch of cayenne pepper or a dash of hot sauce to the gravy. Serve the gravy immediately over freshly baked biscuits for the best taste and texture.

• 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 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: Gluten-free flour is essential for those with gluten intolerance or celiac disease and can be used to achieve a similar consistency.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant or prefer a plant-based option.

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

• 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.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, so use sparingly.

• baked biscuits - Substitute with whole grain biscuits: Whole grain biscuits offer more fiber and nutrients while maintaining a similar texture.

• baked biscuits - Substitute with gluten-free biscuits: Gluten-free biscuits are essential for those with gluten intolerance or celiac disease and can be used to achieve a similar result.

• 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. For best results, use a container that minimizes the amount of air in contact with the gravy.

• Store the biscuits separately from the gravy to maintain their texture. Place them in a resealable plastic bag or an airtight container.

• Refrigerate both the gravy and biscuits if you plan to consume them within 3-4 days. This keeps them fresh and safe to eat.

• For longer storage, freeze the sausage gravy. Pour it into a freezer-safe container, leaving some space at the top for expansion. Label the container with the date.

• Freeze the biscuits separately by wrapping each one individually in plastic wrap, then placing 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 gravy in the refrigerator overnight. Reheat it gently in a saucepan over low heat, stirring occasionally to maintain a smooth consistency.

• To reheat the biscuits, place them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This helps them regain their original texture and flavor.

• If the gravy appears too thick after reheating, add a splash of milk to reach the desired consistency. Stir well to incorporate.

• Enjoy your reheated sausage gravy and biscuits as if they were freshly made, savoring every bite of this comforting classic.

• 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 10-15 minutes or until heated through.

• For the sausage gravy, transfer it to a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating and to prevent sticking. 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 it with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals. Stir between intervals to ensure even heating. Add a bit of milk if needed to adjust the consistency.

• If you prefer a quicker method, 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 the sausage gravy in a separate microwave-safe bowl. Microwave both on medium power for 1-2 minutes, checking and stirring the gravy halfway through.

• For an extra touch of freshness, consider adding a sprinkle of freshly ground black pepper or a pinch of salt to the reheated gravy before serving.

• Skillet: A large, flat-bottomed pan used for cooking the sausage evenly over medium heat.

• Spatula: Useful for breaking up the sausage and stirring the flour into the sausage.

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

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

• Whisk: Helps in gradually stirring the milk into the sausage mixture to avoid lumps and ensure a smooth gravy.

• Oven: Used for baking the biscuits if they are not pre-baked.

• Baking sheet: Needed if you are baking the biscuits from scratch.

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

• Plate: For serving the biscuits and gravy.

Cook sausage in advance: Prepare the sausage ahead of time 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: Save time by using store-bought biscuits instead of baking them from scratch.

Measure ingredients beforehand: Have your flour, milk, salt, and pepper pre-measured and ready to go.

One-pan method: Cook the gravy in the same skillet as the sausage to minimize cleanup time.

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