Sausage Gravy and Biscuits Recipe

Breakfast sausage: Ground pork seasoned with a blend of spices, typically used for breakfast dishes.

All-purpose flour: A versatile flour used as a thickening agent for the gravy.

Milk: Adds creaminess to the gravy, use whole milk for best results.

Salt: Enhances the flavor of the gravy.

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

Biscuits: Flaky, buttery bread that serves as the base for the sausage gravy.

When making sausage gravy, ensure the sausage is cooked thoroughly and crumbled finely for an even texture. After sprinkling the flour over the sausage, allow it to cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the milk to avoid lumps, and keep stirring until the gravy reaches your desired thickness. Adjust the seasoning with salt and black pepper to enhance the 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: 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 adjust the quantity.

• all-purpose flour - Substitute with gluten-free flour: For a gluten-free version, use a gluten-free flour blend to achieve a similar consistency.

• milk - Substitute with unsweetened almond milk: Almond milk provides a dairy-free alternative that still offers a creamy texture.

• milk - Substitute with coconut milk: Coconut milk can add a unique flavor and is also a good dairy-free option.

• biscuits - Substitute with gluten-free biscuits: For those avoiding gluten, use gluten-free biscuits to maintain the dish's integrity.

• biscuits - Substitute with whole wheat biscuits: Whole wheat biscuits offer a healthier alternative with more fiber and nutrients.

• 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 gravy in the refrigerator if you plan to use it within 3-4 days. For longer storage, place the container in the freezer, where it can last up to 3 months.

• To reheat refrigerated gravy, pour it into a skillet or saucepan over medium heat. Stir frequently to ensure even heating and to prevent sticking. 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. Once thawed, reheat using the same method as refrigerated gravy.

• Store biscuits separately from the gravy. Place cooled biscuits in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days or in the refrigerator for up to a week.

• To freeze biscuits, wrap each one individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. This prevents them from sticking together and makes it easy to thaw only what you need.

• Reheat biscuits by placing them in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also microwave them for 20-30 seconds, though this may result in a softer texture.

• For a quick breakfast, consider freezing individual portions of gravy and biscuits together. Place a serving of gravy in a small freezer-safe container and a biscuit in a separate bag. This way, you can grab a complete meal and reheat it with minimal effort.

• Microwave Method:

  1. Place the sausage gravy in a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Continue heating in 30-second intervals until the gravy is hot and bubbly.
  5. For the biscuits, wrap them in a damp paper towel and microwave for 20-30 seconds until warm.

• Stovetop Method:

  1. Pour the sausage gravy into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of milk if the gravy is too thick.
  4. Warm the biscuits in a preheated oven at 350°F for about 5-7 minutes or until heated through.

• Oven Method:

  1. Preheat the oven to 350°F.
  2. Place the sausage gravy in an oven-safe dish and cover with foil.
  3. Heat in the oven for about 15-20 minutes, stirring halfway through.
  4. Place the biscuits on a baking sheet and warm them in the oven for the last 5-7 minutes of the gravy's reheating time.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place the sausage gravy in a heatproof bowl and set it over the simmering water.
  3. Stir occasionally until the gravy is heated through.
  4. Warm the biscuits in a preheated oven at 350°F for about 5-7 minutes or until heated through.

• Oven: Used to bake the biscuits according to package instructions or your favorite recipe.

• Skillet: Used to cook the sausage until browned and crumbled.

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

• Whisk: Used to gradually whisk in the milk, ensuring the gravy thickens smoothly.

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

• Measuring spoons: Used to measure salt and pepper to taste.

• Serving spoon: Used to serve the gravy over the warm biscuits.

• Baking sheet: Used to place the biscuits on for baking if using store-bought biscuits.

• Cutting board: Optional, if you need to cut homemade biscuit dough before baking.

• Knife: Optional, if you need to cut homemade biscuit dough before baking.

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

Instant gravy mix: Substitute homemade gravy with a high-quality instant gravy mix to cut down on preparation time.

Pre-made biscuits: Opt for store-bought biscuits instead of making them from scratch to save valuable minutes.

Batch cooking: Cook a larger batch of sausage gravy and freeze portions for quick reheating on busy mornings.

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