Sausage Biscuits and Gravy Recipe

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

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

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

Salt: Enhances the overall flavor of the gravy.

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

Biscuits: The base for serving the gravy, providing a fluffy and tender contrast to the savory sauce.

When cooking the sausage, make sure to break it up into small pieces as it browns to ensure even cooking and a better texture in the gravy. After adding the flour, stir constantly to avoid lumps and to cook out the raw flour taste. Gradually whisk in the milk to create a smooth, creamy consistency. Taste the gravy before serving and adjust the salt and pepper as needed for perfect seasoning. Serve the gravy immediately over warm biscuits to ensure the best flavor and texture.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned with sage, thyme, and fennel to mimic the flavors of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage crumbles that provide a similar texture and flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour; use half the amount of cornstarch as you would flour.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, use a 1:1 gluten-free flour blend to maintain the same consistency.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in gravies, though it may slightly alter the flavor.

• milk - Substitute with coconut milk: Coconut milk can be used for a richer, creamier texture, but be aware it will add a slight coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, 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, often used in white sauces for a more uniform appearance.

• store-bought or homemade biscuits - Substitute with scones: Scones can be used as a slightly sweeter and denser alternative to biscuits.

• store-bought or homemade biscuits - Substitute with English muffins: English muffins offer a different texture but can still serve as a good base for the gravy.

• 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 fits the amount of gravy closely to minimize air exposure.
• Store the biscuits separately from the gravy. Place them in a resealable plastic bag or an airtight container to maintain their freshness and texture.
• Refrigerate both the gravy and biscuits if you plan to consume them within 3-4 days. This ensures they remain safe to eat and retain their quality.
• For longer storage, freeze the gravy in a freezer-safe container, leaving some space at the top for expansion. Label the container with the date to keep track of its freshness.
• Wrap each biscuit individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. This prevents freezer burn and keeps them tasting fresh.
• When ready to enjoy, thaw the gravy in the refrigerator overnight. Reheat it gently on the stove over low heat, stirring occasionally to maintain its creamy consistency.
• Warm the biscuits in the oven at 350°F (175°C) for about 10 minutes or until heated through. This helps them regain their original texture and flavor.
• If the gravy appears too thick after reheating, add a splash of milk and stir until it reaches the desired consistency. Adjust the seasoning with a pinch of salt and pepper if needed.
• Serve the reheated gravy over the warm biscuits and enjoy a comforting, homemade meal that tastes just as good as the day it was made.

• 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 until they are heated through.

• For the gravy, transfer it to a saucepan and reheat over medium-low heat. Stir occasionally to prevent it from sticking to the bottom of the pan. If the gravy has thickened too much, add a splash of milk to reach your desired consistency.

• Alternatively, you can reheat the gravy in the microwave. Place it in a microwave-safe bowl and cover it with a microwave-safe lid or plastic wrap. Heat in 30-second intervals, stirring in between, until the gravy is hot. Add a bit of milk if needed to adjust the thickness.

• If you prefer to reheat both the biscuits and gravy together, place the biscuits on a microwave-safe plate and spoon the gravy over them. Cover with a microwave-safe lid or plastic wrap and heat in the microwave for 1-2 minutes, or until everything is heated through.

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

• Spatula: A tool for stirring the sausage and mixing in the flour to ensure even cooking.

• Whisk: Used to gradually whisk in the milk, helping to create a smooth and thick gravy.

• Measuring cups: Essential for accurately measuring the milk to ensure the right consistency of the gravy.

• Measuring spoons: Used for measuring the salt and black pepper to season the gravy perfectly.

• Biscuit cutter: If making homemade biscuits, this tool helps in cutting out uniform biscuit shapes.

• Baking sheet: Used for baking the biscuits if they are homemade.

• Oven: Necessary for baking the biscuits to a golden brown if they are homemade.

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

• Plate: For serving the biscuits and gravy.

Use pre-cooked sausage: Save time by using pre-cooked sausage instead of raw. Simply heat it up in the skillet.

Instant gravy mix: Opt for an instant gravy mix to cut down on preparation time. Just add water or milk.

Store-bought biscuits: Use store-bought biscuits to avoid the time-consuming process of making them from scratch.

Batch cooking: Cook a large batch of sausage gravy and freeze portions for future quick meals.

Microwave biscuits: Warm biscuits in the microwave instead of the oven to save time.