Indulge in a classic Southern comfort dish with this sausage gravy and biscuits recipe. Perfect for a hearty breakfast or brunch, this dish combines savory sausage gravy with warm, flaky biscuits. It's a simple yet satisfying meal that will leave you and your guests craving more.
Most of the ingredients for this recipe are common pantry staples, but you might need to pick up some breakfast sausage if you don't already have it on hand. Make sure to choose a good quality sausage for the best flavor. Additionally, if you prefer homemade biscuits, you may need to gather ingredients for those as well.
![sausage-gravy-and-biscuits-recipe](https://kitchentricks.com/wp-content/uploads/2024/11/sausage-gravy-and-biscuits-recipe-1730964619.jpg)
Ingredients for Sausage Gravy and Biscuits Recipe
Breakfast sausage: This is the main protein for the gravy, providing a rich and savory flavor.
All-purpose flour: Used to thicken the gravy, giving it a smooth and creamy consistency.
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 sausage gravy, providing a warm and flaky texture.
Technique Tip for This Recipe
When making sausage gravy, ensure you cook the sausage thoroughly until it is well-browned. This not only enhances the flavor but also helps to render enough fat to create a rich base for the gravy. When adding the flour, make sure to stir continuously to avoid lumps and cook it for a minute or two to eliminate any raw flour taste. Gradually incorporate the milk, stirring constantly, to achieve a smooth and creamy consistency. Finally, taste and adjust the seasoning as needed to balance the flavors perfectly.
Suggested Side Dishes
Alternative Ingredients
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 which can provide a similar texture and flavor.
all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, though you may need to use less of it.
all-purpose flour - Substitute with gluten-free flour: For a gluten-free option, use a 1:1 gluten-free flour blend.
milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, though it may slightly alter the flavor.
milk - Substitute with soy milk: Soy milk is another dairy-free option that has a more neutral flavor compared to almond milk.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.
black pepper - Substitute with white pepper: White pepper can provide a similar heat without the black specks, which some prefer for aesthetic reasons.
store-bought or homemade biscuits - Substitute with gluten-free biscuits: For a gluten-free option, use gluten-free biscuits to accommodate dietary restrictions.
store-bought or homemade biscuits - Substitute with whole wheat biscuits: Whole wheat biscuits offer a healthier alternative with more fiber and nutrients.
Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
Allow the sausage gravy to cool completely before storing. This helps prevent condensation, which can make the gravy watery.
Transfer the cooled gravy into an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
Store the gravy in the refrigerator for up to 3-4 days. Make sure the container is sealed tightly to maintain freshness.
For longer storage, place the gravy in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of its shelf life.
Freeze the gravy for up to 2-3 months. When ready to use, thaw it in the refrigerator overnight.
Reheat the gravy on the stovetop over medium heat, stirring occasionally. You may need to add a splash of milk to restore its creamy consistency.
For the biscuits, store them in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to a week.
To freeze biscuits, wrap each one individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag. They can be frozen for up to 2-3 months.
Reheat biscuits in the oven at 350°F (175°C) for 10-15 minutes or until warmed through. You can also microwave them for 20-30 seconds, but they may lose some of their crispiness.
When reheating both gravy and biscuits, serve immediately to enjoy the best texture and flavor.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover 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 prevent sticking and ensure even heating. If the gravy has thickened too much, add a splash of milk to reach the 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 (leaving a small vent), and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating. Add a bit of milk if needed to adjust the consistency.
If you prefer to reheat both the biscuits and sausage gravy together, place the biscuits on a microwave-safe plate and spoon the gravy over them. Cover the plate with a microwave-safe cover or plastic wrap (with a small vent) and heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.
For a stovetop method, you can use a double boiler to gently reheat the sausage gravy. Place the gravy in the top part of the double boiler and heat over simmering water, stirring occasionally until warmed through. This method helps prevent the gravy from scorching.
If you have an air fryer, you can reheat the biscuits at 300°F (150°C) for about 5-7 minutes. This will help them regain some of their original crispiness.
Best Tools for This Recipe
Oven: Used to bake the biscuits according to package instructions or your recipe.
Skillet: Used to cook the sausage over medium heat until browned.
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 it thickens smoothly.
Serving spoon: Used to serve the gravy over the warm biscuits.
Baking sheet: Used to place the biscuits on for baking in the oven.
How to Save Time on Making This Recipe
Use pre-cooked sausage: Save time by using pre-cooked sausage instead of raw. Just heat it up and proceed with the recipe.
Make a large batch: Prepare a larger quantity of gravy and biscuits to freeze for future meals.
Use a whisk: Stir the gravy with a whisk to ensure it thickens quickly and evenly.
Microwave the milk: Warm the milk in the microwave before adding it to the skillet to speed up the thickening process.
Store-bought biscuits: Opt for store-bought biscuits to cut down on preparation time.
![sausage-gravy-and-biscuits-recipe](https://kitchentricks.com/wp-content/uploads/2024/11/sausage-gravy-and-biscuits-recipe-1730964619.jpg)
Sausage Gravy and Biscuits Recipe
Ingredients
Main Ingredients
- 1 lb Breakfast sausage
- ¼ cup All-purpose flour
- 2 cups Milk
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 8 Biscuits store-bought or homemade
Instructions
- Preheat oven and bake biscuits according to package instructions or your recipe.
- In a skillet, cook sausage over medium heat until browned. Do not drain fat.
- Sprinkle flour over cooked sausage and stir to combine. Cook for 1-2 minutes.
- Gradually add milk, stirring constantly until mixture thickens and bubbles. Season with salt and pepper.
- Serve gravy over warm biscuits.
Nutritional Value
Keywords
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