Biscuits and Sausage Gravy
Total TimePrep/Total Time: 15 min.
- 1/4 pound bulk pork sausage
- 2 tablespoons butter
- 2 to 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 to 1-1/3 cups whole milk
- Warm biscuits
- In a small skillet, cook sausage over medium heat until no longer pink; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.
Biscuits and Sausage Gravy Tips
What can I add to sausage gravy?To add more flavor to your gravy, consider stirring in some fresh herbs like chopped thyme or parsley (learn how to grow fresh herbs!).
How can I thicken gravy without flour?Cornstarch and arrowroot are gluten-free thickening agents you can try. They’ll also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. To use, mix the agent with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the agent is well incorporated and the sauce starts to thicken.
Can I reheat sausage gravy?Yes, you can reheat sausage gravy. The trick to reheating gravy is to start it at a low temperature, and then whisk vigorously once it comes to a boil to mix the ingredients back together.
Can I make this recipe without milk?You can make this breakfast recipe without milk. Try substituting the whole milk with heavy cream or skim milk. Do keep in mind that using a milk alternative may thin out your gravy.
Nutrition Facts3/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein.
Jun 6, 2020
If you don't want your gravy to taste like flour or raw dough, you need to let it cook for a minute or so before adding the milk. Just move it around for a minute so it doesn't burn. Flour is raw and needs to be cooked. Also, if your sausage has a higher fat content, it won't need butter. Just make sure you add enough flour to no longer have grease puddles in the pan.
Apr 25, 2020
Great. I double the flour and milk and add a can of Rotelle. Yummy.
Apr 14, 2020
Very good. I brown my flour a little before gradually adding my milk.
Mar 31, 2020
I've been making biscuits
Mar 18, 2020
I was born and raised in Fort Pierce ,FL. that's about as south as you can get, and not to boast but I make very good sausage gravy it has no butter in it, you use the grease that cooks out of the jimmy dean or your preferred roll of sausage( I like to add about a 1/4 of a sweet vadalia onion minced into the sausage as it frys ), turn heat down to low then add your self rising Martha White flour ( enough flour to absorb the grease) let it mix good, slowly start adding milk, salt
Mar 15, 2020
My good friend from Alabama, taught me to use a hot sausage like JImmy Dean or Bob Evans and use the dripping from the sausage to make the roux then add the milk and let thicken, add salt a pepper to taste. His family used to can sausages and store them in jars in their own grease, I would have never thought of that and wondered about the length of time you could store them.
Jan 26, 2020
Looks amazing I will be trying this dish for my family soon.
Jan 4, 2020
Great simple recipe. as it should be for Biscuits and gravy!!!!
Dec 30, 2019
Simple and easy to make. We eat this often for supper!
Nov 7, 2019
Great recipe!! Simple and straightforward :) This is the one I used to make for my hubby - he liked to have it on top of his hashbrowns and dip his toast in it. My daughter always liked to have this when I baked bread - a thick slab of warm bread with sausage gravy is one of her 'comfort foods'.