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, creating a smooth and creamy texture.

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

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of spice and depth to the gravy.

Refrigerated biscuit dough: Provides the base for the dish, offering a warm and flaky complement to the sausage gravy.

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 out the fat, which is essential for creating a rich, flavorful base for the gravy. When adding the flour, make sure to stir continuously to avoid lumps and cook it for 1-2 minutes to eliminate any raw flour taste. Gradually adding the milk while stirring constantly will help achieve a smooth, thick consistency. Season the gravy with salt and pepper to taste, but remember that the sausage itself can be quite salty, so taste as you go. Serve the gravy immediately over freshly baked biscuits for the best texture and flavor.

• 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 more fiber and nutrients, though it may slightly alter the texture.

• 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 almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that has a creamy texture similar to cow's milk.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can enhance the overall flavor profile.

• refrigerated biscuit dough - Substitute with homemade biscuit dough: Making biscuit dough from scratch allows for control over ingredients and can result in a fresher taste.

• refrigerated biscuit dough - Substitute with gluten-free biscuit mix: A gluten-free biscuit mix is suitable for those with gluten sensitivities and can be found in most grocery stores.

• 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 to label the container with the date to keep track of freshness.
• For longer storage, freeze the gravy. Place it in a freezer-safe container or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion.
• To reheat refrigerated gravy, pour it into a skillet or saucepan and warm it over medium heat. Stir occasionally to ensure even heating. If the gravy is too thick, add a splash of milk to reach the desired consistency.
• For frozen gravy, thaw it in the refrigerator overnight before reheating. You can also use the defrost setting on your microwave if you're in a hurry.
• To store biscuits, let them cool completely after baking. Place them in an airtight container or resealable plastic bag. They can be kept at room temperature for up to 2 days.
• For longer storage, freeze the biscuits. Wrap each biscuit individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
• To reheat biscuits, wrap them in a damp paper towel and microwave for 20-30 seconds. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed 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. Heat for about 10 minutes or until they are warmed through.

• For the sausage gravy, transfer it to a saucepan and reheat over medium-low heat. Stir occasionally to ensure it heats evenly and doesn't stick to the bottom. 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 with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• If you prefer to reheat both components together, slice the biscuits in half and place them in a baking dish. Pour the sausage gravy over the top, cover with aluminum foil, and bake at 350°F (175°C) for about 15-20 minutes, or until everything is heated through.

• For a quick fix, you can use a toaster oven. Place the biscuits on a tray and heat at 350°F (175°C) for about 5-7 minutes. Meanwhile, reheat the sausage gravy in a small saucepan on the stove over medium-low heat, stirring occasionally.

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

• Skillet: Used to cook the sausage and prepare the gravy.

• Spatula: Used to stir the sausage while it cooks and to mix in the flour.

• Measuring cups: Used to measure the milk and flour accurately.

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

• Baking sheet: Used to place the biscuits on for baking in the oven.

• Knife: Used to cut open the biscuit package.

• Serving spoon: Used to ladle the gravy over the biscuits when serving.

Use pre-cooked sausage: Opt for pre-cooked breakfast sausage to cut down on cooking time.

Microwave biscuits: Use the microwave to heat refrigerated biscuit dough if you're in a hurry.

Pre-measure ingredients: Have your flour and milk pre-measured to streamline the cooking process.

Use a non-stick skillet: A non-stick skillet makes cleanup faster and prevents sticking.

Batch cooking: Make a larger batch of gravy and freeze portions for future use.