Biscuits and Sausage Gravy

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### Recipe Overview Biscuits and Sausage Gravy 

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Servings: 4 to 6

  • Difficulty: Easy-Medium

### Ingredients

For the Biscuits

If you aren’t using store-bought refrigerated biscuits:

  • 2 cups All-purpose flour

  • 1 tbsp Baking powder

  • 1 tsp Salt

  • ½ cup Cold unsalted butter (cubed)

  • ¾ cup Whole milk or buttermilk

For the Sausage Gravy

  • 1 lb Ground pork sausage (breakfast style or “hot”)

  • â…“ cup All-purpose flour

  • 3 to 4 cups Whole milk (room temperature is best)

  • ½ tsp Salt (to taste)

  • 1 tsp Coarse black pepper (essential for that signature kick)

  • Pinch of red pepper flakes (optional)

### Instructions

  1. Bake the Biscuits: Preheat your oven according to biscuit package instructions (or 425°F for homemade). Bake until golden brown.

  2. Brown the Meat: In a large skillet over medium-high heat, crumble the sausage. Cook until browned and no longer pink. Do not drain the fat—that liquid gold is the base of your roux.

  3. Create the Roux: Sprinkle the flour evenly over the cooked sausage. Stir constantly for 1–2 minutes to cook out the “raw” flour taste. The flour should soak up all the grease.

  4. Whisk in Milk: Gradually pour in the milk, whisking or stirring constantly to prevent lumps.

  5. Simmer: Reduce heat to medium-low. Simmer for 5–7 minutes until the gravy thickens. If it gets too thick, splash in a little more milk.

  6. Season: Stir in the salt and plenty of black pepper. Taste and adjust.

  7. Serve: Split the warm biscuits in half and ladle a generous amount of gravy over the top.

### Tips for Success

  • The “Fond” is Flavor: Those brown bits stuck to the bottom of the pan after browning the sausage? Scrape them up as you add the milk; they provide the best flavor.

  • Cold Butter, Hot Oven: If making biscuits from scratch, keep the butter ice-cold. This creates the steam pockets that make them flaky.

  • Don’t Skimp on Pepper: Traditional sausage gravy is “peppery.” Use freshly cracked black pepper if possible.

### Nutritional Info (Per Serving)

Estimate based on 1/6th of the recipe.

Nutrient Amount
Calories 480 kcal
Total Fat 32g
Saturated Fat 16g
Cholesterol 65mg
Sodium 980mg
Carbohydrates 34g
Protein 14g

### Benefits

  • High Satiety: The combination of fats and proteins keeps you full for hours.

  • Energy Dense: Excellent for a high-activity day or a “cheat meal” that feeds the soul.

  • Calcium Boost: Between the milk and enriched flour, it provides a decent hit of calcium and iron.

### Common Questions (Q&A)

Q: Can I make this ahead of time?

A: You can make the gravy ahead, but it will thicken significantly in the fridge. Reheat it on the stove with an extra splash of milk to bring back the creamy consistency.

Q: My gravy is too thin. What do I do?

A: Let it simmer a bit longer. If it’s still thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold milk and whisk it in.

Q: Can I use turkey sausage?

A: Yes, but turkey sausage is very lean. You will likely need to add 2 tablespoons of butter or oil to the pan after browning the meat so the flour has enough fat to form a roux.

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