Sausage Gravy and Biscuits Recipe

Sausage: Provides the savory base for the gravy, adding flavor and texture.

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

Milk: Adds richness and helps to create the gravy's creamy texture.

Salt: Enhances the overall flavor of the dish.

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

Biscuits: The perfect vessel for soaking up the delicious sausage gravy.

When browning the sausage, make sure to break it up into small crumbles to ensure even cooking and a consistent texture throughout the gravy. This will also help the flour incorporate more smoothly, preventing lumps and creating a velvety finish.

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

• sausage - Substitute with vegetarian sausage: For a vegetarian option, use plant-based sausage which provides a similar texture and flavor.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent, though you may need to use half the amount.

• 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 is a dairy-free alternative that works well in gravies.

• milk - Substitute with coconut milk: Coconut milk adds a slight sweetness and creaminess, suitable for those avoiding dairy.

• 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 and flavor but is less visible in the gravy.

• biscuits - Substitute with gluten-free biscuits: For a gluten-free option, use store-bought or homemade gluten-free biscuits.

• biscuits - Substitute with scones: Scones can be a slightly sweeter and denser alternative to traditional biscuits.

• 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 air space to reduce the risk of freezer burn.
• Store the biscuits separately from the gravy. Place them in a resealable plastic bag or an airtight container to maintain their texture.
• If freezing, label the containers with the date to keep track of freshness. The gravy can be frozen for up to 3 months, while the biscuits can last up to 2 months.
• When ready to enjoy, thaw the gravy in the refrigerator overnight. Reheat it in a skillet over medium heat, stirring occasionally until warmed through. You may need to add a splash of milk to restore its creamy consistency.
• For the biscuits, reheat them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. This will help them regain their original texture and crispiness.
• If you prefer a quicker method, you can microwave the biscuits for about 20-30 seconds, but be aware that they may become slightly softer.
• Combine the reheated gravy and biscuits just before serving to ensure the best texture and flavor.

• 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 sausage gravy, transfer it to a saucepan. Heat it over medium-low heat, stirring occasionally. If the gravy has thickened too much, add a splash of milk to reach your desired consistency. Stir until the gravy is hot and smooth.

• 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 each interval until the gravy is heated through. Add a bit of milk if needed to adjust the consistency.

• If you prefer to reheat both biscuits and gravy together, place the biscuits on a microwave-safe plate and spoon the gravy over them. Cover the plate with a microwave-safe lid or plastic wrap, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• For a stovetop method, you can place the biscuits in a skillet over low heat, cover with a lid, and warm them gently. Meanwhile, heat the gravy in a separate saucepan as described above. Once both are heated, serve the gravy over the biscuits.

• Skillet: A large, heavy-bottomed skillet is essential for cooking the sausage evenly and achieving a nice browning.

• Wooden spoon: A wooden spoon is perfect for stirring the sausage and incorporating the flour without scratching the skillet.

• Measuring cups: Use measuring cups to accurately measure the flour and milk for the gravy.

• Whisk: A whisk helps in smoothly blending the milk into the sausage and flour mixture, ensuring a lump-free gravy.

• Measuring spoons: Measuring spoons are necessary for precisely measuring the salt and black pepper.

• Oven: An oven is needed to bake the biscuits if you are using homemade or store-bought ones that require baking.

• Baking sheet: A baking sheet is used to bake the biscuits in the oven.

• Spatula: A spatula can be handy for transferring the biscuits from the baking sheet to the serving plate.

• Serving plate: A serving plate is used to serve the warm biscuits topped with sausage gravy.

Use pre-cooked sausage: Save time by using pre-cooked sausage; just heat it up and proceed with the recipe.

Make a roux ahead: Prepare a roux (flour and fat mixture) in advance and store it in the fridge.

Store-bought biscuits: Opt for store-bought biscuits to skip the baking process.

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

Pre-measure ingredients: Have all ingredients pre-measured and ready to go before you start cooking.