Craving the ultimate comfort food breakfast? Dive into the world of Southern cooking with this classic sausage gravy and biscuits recipe.

This hearty dish combines creamy, peppery gravy loaded with savory sausage, served over warm, flaky buttermilk biscuits.

Ingredients List

For the Gravy

1 pound breakfast sausage (454g)
¼ cup all-purpose flour (30g)
3 cups whole milk (720ml)
¼ teaspoon ground black pepper
⅛ teaspoon red pepper flakes (optional)
Salt to taste

For Serving

8 buttermilk biscuits

Required Kitchen Tools

When preparing sausage gravy and biscuits, having the right kitchen tools will ensure success. Here are the essential items you’ll need:

Large Skillet: A heavy-bottomed skillet or cast-iron pan works best for even heating
Wooden Spoon: For breaking up sausage and stirring gravy
Measuring Cups and Spoons: For accurate ingredient portions
Whisk: To help create smooth, lump-free gravy

Having these tools ready will set you up for a successful cooking experience.

Preparing the Sausage Base

Creating the perfect sausage gravy starts with properly cooking the sausage and creating a flavorful base. Follow these steps to build the foundation of your gravy.

Cooking the Sausage

Start by heating your large skillet over medium-high heat. Once hot, add the breakfast sausage and begin breaking it up into small, bite-sized pieces using your wooden spoon. The key is to create evenly-sized pieces that will distribute well throughout the gravy. Cook for approximately 5 minutes, making sure to scrape any browned bits (fond) from the bottom of the pan – these bits add incredible flavor to your gravy.

Creating the Roux

After the sausage is fully cooked, you’ll create a roux, which will thicken your gravy:

Reduce Heat: Lower the temperature to medium-low
Add Flour: Sprinkle the flour evenly over the cooked sausage
Combine: Stir continuously to coat the sausage pieces
Cook: Let the flour cook for about 1 minute to remove the raw flour taste

This step is crucial for achieving the perfect gravy consistency. The roux should look slightly pasty and coat the sausage completely.

Making the Gravy

The transformation from roux to creamy gravy is a crucial step that requires attention and proper technique. Here’s how to achieve that perfect, silky-smooth consistency.

Adding the Milk

The key to lump-free gravy lies in how you incorporate the milk:

Gradual Addition: While stirring constantly, slowly pour in the milk in a steady stream
Continuous Stirring: Keep stirring to prevent lumps from forming
Temperature Control: Increase heat to medium-high until the mixture begins to simmer
Thickening Process: Continue cooking for 5-7 minutes, stirring frequently
Consistency Check: The gravy should coat the back of a spoon when ready

Seasoning the Gravy

Proper seasoning transforms good gravy into great gravy:

Add black pepper for traditional flavor
Incorporate red pepper flakes if desired for a subtle heat
Season with salt gradually, tasting as you go
Continue stirring while adjusting seasonings

The gravy should be creamy, well-seasoned, and have a pourable but not too thick consistency.

Serving and Storage

Serving Suggestions

For the perfect Southern breakfast experience:

Split warm buttermilk biscuits in half
Ladle generous portions of hot gravy over the biscuits
Serve immediately while the gravy is hot and biscuits are warm
Consider additional toppings like:
- Extra black pepper
- Chopped fresh parsley
- Hot sauce for heat lovers

Storage Instructions

Short-term Storage

Store leftover gravy in an airtight container
Refrigerate for up to 3 days
When reheating, add a splash of milk to restore consistency
Heat slowly over medium-low heat, stirring frequently

Freezing Guidelines

Gravy can be frozen for up to 2 months
Store in freezer-safe containers
Thaw overnight in refrigerator before reheating

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