Sausage Gravy and Biscuits Recipe

Breakfast sausage: A flavorful ground meat that forms the base of the gravy.

All-purpose flour: Used to thicken the gravy, giving it a rich and creamy texture.

Milk: Adds creaminess to the gravy, balancing the flavors.

Salt: Enhances the overall taste of the gravy.

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

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

When cooking the sausage, make sure to break it up into small pieces as it browns. This ensures even cooking and allows the flour to coat the sausage more thoroughly when you add it. Additionally, when adding the milk, do so gradually and stir constantly to prevent lumps from forming. This will result in a smoother, creamier gravy.

• 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 gluten-free flour: Gluten-free flour can be used for those with gluten sensitivities or celiac disease.

• all-purpose flour - Substitute with cornstarch: Cornstarch can thicken the gravy similarly to flour, though you may need to use less of it.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used for those who are lactose intolerant.

• milk - Substitute with oat milk: Oat milk provides a creamy texture similar to cow's milk and is also a good dairy-free option.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though you may need to adjust the quantity to avoid overpowering the dish.

• salt - Substitute with sea salt: Sea salt can be used as a more natural alternative to table salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist to the dish.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, which can enhance the flavor of the gravy.

• store-bought or homemade biscuits - Substitute with gluten-free biscuits: Gluten-free biscuits are suitable for those with gluten sensitivities or celiac disease.

• store-bought or homemade biscuits - Substitute with whole wheat biscuits: Whole wheat biscuits provide more fiber and nutrients compared to traditional white flour biscuits.

• Allow the sausage gravy to cool to room temperature before storing. This prevents 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 you have to minimize air exposure.
• Store the gravy in the refrigerator for up to 3-4 days. Ensure it is kept at a consistent temperature to maintain its quality.
• For longer storage, freeze the gravy. Pour it into a freezer-safe container or heavy-duty freezer bag, leaving some space at the top for expansion.
• Label the container with the date to keep track of its freshness. Frozen sausage gravy can be stored for up to 2-3 months.
• To reheat refrigerated gravy, place it in a skillet over medium heat, stirring occasionally until heated through. You may need to add a splash of milk to restore its creamy consistency.
• For frozen gravy, thaw it in the refrigerator overnight before reheating. If you're in a hurry, you can use the defrost setting on your microwave.
• Biscuits can be stored at room temperature in an airtight container for up to 2 days. For longer storage, freeze them.
• To freeze biscuits, wrap each one individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
• Reheat frozen biscuits by placing them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also microwave them for a quick option, but they may not be as crispy.

• 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 minutes or until heated through.

• For the sausage gravy, transfer it to a saucepan and reheat over medium-low heat. Stir occasionally to ensure even heating and prevent sticking. 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 on medium power in 1-minute intervals. Stir between each interval until the gravy is hot and smooth.

• 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 and heat on medium power for 1-2 minutes, or until everything is warmed through. Stir the gravy 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, reheat the sausage gravy in a separate saucepan over medium-low heat, stirring occasionally. Once both are heated, serve the gravy over the biscuits.

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

• Wooden spoon: Ideal for stirring the sausage and incorporating the flour.

• Measuring cups: Essential for measuring the flour and milk accurately.

• Measuring spoons: Necessary for measuring the salt and black pepper.

• Whisk: Helps in gradually adding the milk and stirring constantly to avoid lumps.

• Oven: Used to bake the store-bought or homemade biscuits.

• Baking sheet: Needed for placing the biscuits in the oven.

• Serving spoon: Useful for serving the gravy over the warm biscuits.

• Plate: For serving the final dish.

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

Make a roux ahead: Prepare the flour mixture in advance and store it in an airtight container.

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

Store-bought biscuits: Use store-bought biscuits to save time on baking.

Batch cooking: Double the recipe and freeze half for a quick meal later.