Sausage Gravy And Biscuits

One of the South's signature dishes, sausage gravy and biscuits can be enjoyed at any time of day. Much like shrimp and grits, however, this inherently savory meal has become a Southern breakfast staple.

Biscuits and gravy can be broken down into two essential components: fluffy, warm buttermilk biscuits, sliced down the middle, and thick, salty sausage gravy. Like most traditional renditions, this recipe uses pork sausage to add flavor and texture to the gravy, but you can substitute with any kind of ground sausage, from chicken to turkey.

The dish comes together quickly. Just set your alarm an hour earlier, and your guests will awaken to the sweet aromas of biscuits baking and gravy simmering. It's one of our weekend brunch favorites, and it's a great way to feed a crowd. If you're in a pinch, it's easy to prepare this dish ahead of time—just allot time to bake the premade biscuit dough for 14 minutes, and you've got a winning breakfast spread.

Learn how to make sausage gravy and biscuits, and everyone will be thrilled to wake up to this delicious meal.

Ingredients for Sausage Gravy and Biscuits

Pantry staples and a just a few special ingredients are needed for a satisfying plate of sausage gravy and biscuits. To make this dish, you'll need:

For the biscuits:

• Self-rising soft wheat flour: Such as White Lily.
• Baking soda: Reacts with buttermilk for additional lift in the biscuits.
• Granulated sugar: Adds a hint of sweetness to the dough.
• Butter-flavored shortening: Fat in the biscuit dough for a flaky, light texture. Can be substituted with other types of shortening, or cold butter, if preferred, but there may be a change in texture and flavor.
• Buttermilk: Moistens the biscuit dough and adds a slight tanginess.
• Unsalted butter: Brushed over the warm biscuits for extra flavor and richness.

For the sausage gravy:

• Ground pork sausage: Or substitute with ground turkey or chicken sausage, vegetarian sausage varieties, or even chorizo.
• Unsalted butter: Melts into the drippings for the base of a roux to thicken the gravy. If the sausage is too lean to yield enough drippings, augment with extra butter.
• All-purpose flour: Cooked into a roux to thicken the gravy. Can substitute with half the quantity of cornstarch or arrowroot starch.
• Whole milk: The base of the gravy. Can augment with half-and-half for an even creamier texture.
• Kosher salt and pepper: Enhances the flavor of the gravy.
• Italian seasoning: Adds an aromatic touch, but can be left out if preferred.
  

How To Make Sausage Gravy and Biscuits

This hearty dish can be made start to finish in about 45 minutes, or prepped in advance for a great make-ahead meal. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare biscuits: Preheat oven to 425°F. Combine flour, baking soda, and sugar. Cut in shortening until crumbly. Stir in buttermilk.
• Step 2. Cut out biscuits: Transfer dough to a lightly floured surface, and knead lightly. Roll to 3/4-inch thickness and cut out 2 1/2-inch rounds. Transfer to greased baking sheet.
• Step 3. Bake biscuits: Bake for 14 minutes or until golden. Brush tops with melted butter.
• Step 4. Cook sausage: Brown sausage in a skillet. Drain, reserving 1 Tbsp. drippings.
• Step 5. Make gravy: Heat butter and drippings in skillet to melt. Stir in flour and cook 1 minute. Gradually add milk; cook and stir until thickened. Stir in sausage, salt, pepper, and seasoning and heat through.
• Step 6. Serve: Split biscuits open; serve with gravy.

The Key To the Best Sausage Gravy and Biscuits

For the best sausage gravy and biscuits, keep these tips in mind:

• Spoon and level: Take care when measuring your dry ingredients for consistent results.
• Don't overhandle the dough: Overworked biscuit dough can become rubbery and dense.
• Flour the cutter: Flour the biscuit cutter for biscuits with the best rise.
• Bake at a high temperature: Baking at 425°F will give your biscuits great lift and browning.
• Quality sausage: Use a high-quality sausage for the tastiest sausage gravy.
• Gradually add milk: Add milk gradually when making the gravy to avoid lumps.
• Season liberally: Season to taste for the best flavor.
• Serve hot: Or reheat before serving if making ahead.
• Garnish: For a pop of color and flavor, sprinkle the biscuits and gravy with fresh parsley, chives, or red pepper flakes before serving.

What To Serve with Sausage Gravy and Biscuits

Whether served up for breakfast or as a quick weeknight meal, sausage and gravy is a welcome dish at any time of the day, any time of the year. Serve alongside all your breakfast favorites, including eggs, hash browns, pan-fried bacon, fresh fruit, and more.

How To Store and Reheat Leftover Sausage Gravy and Biscuits

Sausage gravy and biscuits can be prepared in advance, for a hearty make-ahead breakfast or weeknight meal.

Prepare the biscuit dough, cut out, and refrigerate in an airtight container up to two days in advance. You can also freeze the unbaked biscuits for up to two months. Bake straight from the refrigerator or freezer, adding a few minutes of baking time if needed. You can also store the baked biscuits for up to two days at room temperature, in the refrigerator for up to four days, or frozen for longer storage. Warm in a toaster oven or oven before serving.

The sausage gravy can be prepared in advance and stored in an airtight container in the refrigerator for up to three days. Reheat on the stovetop or in the microwave, adding a splash of milk as needed to adjust the consistency, and serve hot.

More Southern Breakfast and Brunch Favorites You'll Love

There's nothing better than waking up to the smell of biscuits baking, French toast simmering, or a hot casserole. These dishes are what dreams are made of:

• Sausage-Hash Brown Breakfast Casserole
• Homemade Cinnamon Rolls
• Deviled Grits
• Sausage Gravy Casserole with Cheddar-Cornmeal Biscuits
• Our Favorite Buttermilk Biscuits
• Deep-Dish Loaded Hash Brown Casserole
• Easy Homemade Pancakes
• Praline-Pecan French Toast
• Mini Cheese Grits Casseroles
• Cinnamon Coffee Cake

Editorial contributions by Katie Rosenhouse.