Sausage Gravy and Biscuits Recipe

Breakfast sausage: Provides the savory base for the gravy, adding flavor and fat.

All-purpose flour: Used to thicken the gravy and as a base for the biscuits.

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

Salt: Enhances the flavors of both the gravy and the biscuits.

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

Baking powder: Helps the biscuits rise and become fluffy.

Cold butter: Essential for creating flaky, tender biscuits.

When making the biscuits, ensure that the butter is very cold. This helps create a flaky texture. You can even freeze the butter and grate it into the flour mixture for better distribution.

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

• 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 dairy-free alternative that works well in gravies and biscuits.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor, but use sparingly to avoid over-salting.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and won't alter the color of the gravy.

• baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

• cold butter - Substitute with coconut oil: Coconut oil can be used in place of butter for a dairy-free option, but it will add a slight coconut flavor.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps create a tender biscuit texture.

• Allow the sausage gravy and biscuits to cool to room temperature before storing. This helps prevent condensation, which can make the biscuits soggy.

• For storing in the refrigerator:

  • Place the biscuits in an airtight container or wrap them individually in plastic wrap to maintain their freshness.
  • Transfer the sausage gravy to an airtight container. Ensure the container is sealed tightly to prevent any odors from the fridge affecting the taste.

• For freezing:

  • Wrap each biscuit individually in plastic wrap and then place them in a resealable freezer bag. This double layer of protection helps prevent freezer burn.
  • Pour the sausage gravy into a freezer-safe container, leaving some space at the top for expansion. Seal the container tightly.

• Reheating:

  • For the biscuits:
    • If refrigerated, reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until warmed through.
    • If frozen, let them thaw at room temperature for about 30 minutes, then reheat in the oven at 350°F (175°C) for 10-12 minutes.
  • For the sausage gravy:
    • If refrigerated, reheat in a skillet over medium heat, stirring occasionally until warmed through. You may need to add a splash of milk to reach the desired consistency.
    • If frozen, thaw in the refrigerator overnight, then reheat in a skillet over medium heat, adding milk as needed to adjust the consistency.

• Serving:

  • Once reheated, serve the sausage gravy over the warm biscuits for a comforting and delicious meal.

• Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil. Bake for about 10 minutes or until they are warmed through. This method keeps them from drying out.

• For the sausage gravy, transfer it to a saucepan and reheat over medium-low heat. Stir occasionally to ensure it heats evenly. 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 30-second intervals, stirring in between until it is hot.

• If you prefer to reheat both biscuits and sausage gravy together, place the biscuits on a microwave-safe plate and spoon the gravy over them. Cover with a microwave-safe cover and heat in 30-second intervals until everything is warmed through.

• Oven: Used to bake the biscuits at 450°F (230°C) until they are golden brown.

• Mixing bowl: Used to combine the flour, baking powder, and salt for the biscuits.

• Pastry cutter: Used to cut in the cold butter into the flour mixture until it resembles coarse crumbs.

• Rolling pin: Used to roll out the biscuit dough to ½ inch thickness.

• Biscuit cutter: Used to cut the rolled-out dough into biscuit shapes.

• Baking sheet: Used to place the cut biscuit dough on for baking.

• Skillet: Used to cook the sausage over medium heat until browned.

• Spatula: Used to stir the sausage and flour mixture in the skillet.

• Measuring cups: Used to measure out the flour, milk, and other ingredients accurately.

• Measuring spoons: Used to measure out the baking powder and salt accurately.

• Whisk: Used to stir the milk into the sausage mixture to create the gravy.

• Knife: Used to cut the cold butter into small pieces.

• Floured surface: Used to knead and roll out the biscuit dough.

Pre-make the biscuits: Prepare the biscuit dough ahead of time and freeze it. Bake directly from frozen to save time.

Use pre-cooked sausage: Opt for pre-cooked sausage to cut down on cooking time. Simply reheat and proceed with the recipe.

Instant gravy mix: Use an instant gravy mix as a shortcut. Add cooked sausage to the prepared gravy for a quick fix.

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

Pre-measure ingredients: Measure out all ingredients beforehand to streamline the cooking process.