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.
Aug 13, 2017
Should I make this ahead of time, how do I loosen it up the next morning?
May 8, 2017
My son and i love biscuits and gravy. this is a good recipe taste almost like how my aunt made it. i add just a a few other spices to it and it is great love it.
May 5, 2017
It's a keeper, thank you! The only thing I adjusted is the amount of sausage. Used the entire pound package I bought and it works out great. I would never buy the packaged seasoning for this meal again.Also, I have to use almond milk and in this recipe is great, don't notice any taste difference but does seem the need to cook it down longer before it thickens. ..just a fyi
Apr 9, 2017
This was a pretty good recipe. I think it could have possibly used some spices, but we both still very much enjoyed it. I doubled the recipe so we could have leftovers. I'd definitely make this again, maybe with a couple tweaks.
Mar 11, 2017
When my family requested this, I played around without a "recipe" as I am a very accomplished cook. This is exactly what I did, browned the sausage (we prefer the sage flavored sausage), but I also added VERY finely chopped onion and fine chopped mushrooms, about half way during the sausage browning process. It adds a lot to the flavor. Silly to "drain the fat". Just add 2 T butter, 2 T flour and add milk to desired consistency. (about 1 cup) I don't mess around with making biscuits from scratch. The ones from the tube are fine!!!!
Feb 27, 2017
I make this often, I seen some say add sausage grease instead of butter, to cut down on fat and add more flavor I add a little beef base with the butter and flour, either way it's really good
Feb 27, 2017
It would be kind to rearrange that title - maybe "Sausage gravy (for biscuits)" - to avoid the crashing disappointment visited on those of us who were totally psyched by the possibility of whipping up biscuits AND gravy in a mere 15 minutes. Alas, it was not to be... this time. The search continues.
Feb 26, 2017
Kookie and JD are correct. Can't imagine why you would want to use butter instead of the flavorful fat from the sausage. Maybe so you can control amount? No problem, just measure 2 T of sausage grease. Be careful with the added salt as sausage can be pretty salty on its own. I do like lots of pepper though.
Feb 26, 2017
Have to agree with JD. Using the rendered fat from the sausage is the way to go. Tossing it out only serves to lessen the flavor but otherwise it's a typical sausage gravy recipe. Delish!
Feb 16, 2017
I don't understand why you drain the sausage grease only to add butter. It seems to defeat the purpose of the gravy having the rich sausage flavor being infused instead of the lack or blandness some reviewers have noted in using butter or margarine. The rendered sausage fat does just fine in making the gravy and has been the technique used for 10 generations here. Just use the recommended amount of sausage fat to brown the flour (self-rising flour makes a quicker thickening gravy) to make the gravy.