Sausage Gravy and Biscuits Recipe

Breakfast sausage: The main protein in the dish, providing a rich and savory flavor.

All-purpose flour: Used to thicken the gravy and give it a smooth consistency.

Milk: Adds creaminess to the gravy and helps achieve the desired texture.

Salt: Enhances the overall flavor of the gravy.

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

Biscuits: The base for serving the sausage gravy, providing a flaky and buttery contrast.

When making sausage gravy, ensure you cook the sausage thoroughly until it is well-browned and crumbled. This not only enhances the flavor but also ensures that the flour can be evenly distributed and cooked properly. Gradually adding the milk while stirring constantly helps prevent lumps, resulting in a smooth and creamy gravy. For an extra layer of flavor, consider adding a pinch of cayenne pepper or a dash of Worcestershire sauce to the gravy. Always taste and adjust the seasoning before serving to ensure the perfect balance of salt and pepper.

• 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 nutty flavor and more fiber, making the dish slightly healthier.

• 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 richness, suitable for those avoiding dairy.

• 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 be used as a direct replacement and may offer a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, offering a smoother appearance.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick, perfect for those who enjoy a bit more heat.

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

• store-bought or homemade biscuits - Substitute with scones: Scones offer a slightly different texture and flavor but can still complement the sausage gravy well.

• 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 fits the amount of gravy you have to minimize air exposure.
• Store the sausage gravy in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, stirring occasionally to maintain its creamy texture.
• For freezing, place the cooled sausage gravy in a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top of the container or bag to allow for expansion.
• Label the container or bag with the date and contents to keep track of its freshness.
• Freeze the sausage gravy for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• To reheat frozen sausage gravy, place it in a saucepan over low heat, stirring frequently. You may need to add a splash of milk to restore its creamy consistency.
• For the biscuits, allow them to cool completely before storing. Place them in an airtight container or a resealable plastic bag.
• Store biscuits at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container.
• Freeze biscuits for up to 2-3 months. To reheat, wrap them in aluminum foil and warm in a 350°F oven for about 10-15 minutes, or until heated through.

• 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 reheat 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 in 1-minute intervals, stirring in between, until hot. Add a bit of milk if needed to adjust the consistency.

• If you prefer to reheat both biscuits and sausage gravy together, place the biscuits on a microwave-safe plate and spoon the sausage gravy over them. Cover with a microwave-safe lid or plastic wrap and heat in 1-minute intervals until everything is warmed through.

• For a stovetop method, you can place the biscuits in a skillet over low heat, cover with a lid, and warm them gently. Meanwhile, reheat the sausage gravy in a separate saucepan as described above. This method helps maintain the texture of the biscuits while ensuring the gravy is perfectly heated.

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

• Skillet: Used to cook the sausage until browned and crumbled.

• Spatula: Used to stir the sausage and flour mixture to combine them well.

• Measuring cups: Used to measure the milk accurately.

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

• Whisk: Used to stir the milk into the sausage and flour mixture to ensure the gravy thickens smoothly.

• Serving spoon: Used to serve the sausage gravy over the warm biscuits.

• Knife: Used to cut the biscuits if needed.

• Cutting board: Used as a surface to cut the biscuits if needed.

Pre-cook the sausage: Cook the breakfast 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: Opt for store-bought biscuits to save time on baking. They are quick to heat up and taste great with the sausage gravy.

Measure ingredients in advance: Measure out the flour, milk, salt, and black pepper before you start cooking. This will streamline the cooking process.

Double the recipe: Make a larger batch of sausage gravy and freeze the extra. This way, you can have a quick meal ready for another day.