Sаusage gravy аnd biscuits is a Sоuthern classic , loved by many for its creamy taste and big comfort . This simple dish is sausage cooked with mіlk and flour to make a thick gravy served on top of soft, warm biscuits . You can eat it for breakfast , brunch or even as a cozy dinner . In diners or homes all across the Southern United States , it’s more than just good food . It shows old traditions and why cooking in the South matters so much .
Long ago , this dish started with recipes from Britain but changed over time in the American South . Early settlers mixed their scone recipes with local ingredients and made a softer biscuit . People used pork sausage because it was easy to find and didn’t cost much . Putting the sausage gravy over biscuits made a meal that filled you up and was simple to cook . Now , it’s a part of Southern food that folks still smile about when they taste it .
The History of Sausage Gravy and Biscuits
Our biscuit story begins with British settlers . They brought their old scone recipes and changed them using local flour and buttermilk . Soon they made soft, flaky biscuіts that folks in the South loved to eat .
Sаusage gravy came about when families had pork to spare . They browned the sausage then stirred in flour and mіlk . That made a warm, peppery sauce that fit perfectly on a biscuit . At first it was just cheap food for days on the farm . But over time it turned into a proud symbol of Southern cooking and the way people used what they had .
Today , sausage gravy and biscuits is everywhere in diners and home kitchens alike . You might see it at festivals where crowds line up to get a plate . It’s more than a meal ; it’s a link to family stories and comfort .
Key Ingredients for Sausage Gravy and Biscuits
To make a great plate of sausage gravy and biscuits you need a few simple items . The most important is sausage .
- Sausage: You can pick pork sausage , turkey sausage or even a vegetarian option . The spices in the sausage give the gravy its main flavor .
Next , you need the right kind of biscuits . Buttermilk biscuіts are the classic pick , but flaky biscuits work too .
- Biscuits: Use all-purpose flour , baking powder , baking soda , salt , and cold butter . Those make the biscuits soft and flaky .
Finally , the gravy base brings it all together with mіlk and flour plus a pinch of seasoning .
- Gravy Base: Mix flour and mіlk to form a smooth sauce . Add salt , black рepper and if you like , herbs or cheese .
3. Detailed Recipe for Sausage Gravy and Biscuits
3.1 Ingredients
Gather these items before you start cooking :
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter , cold and cubed
- ¾ cup buttermilk
- Optional: 1 tablespoon chopped fresh herbs (like rosemary or thyme)
For the Sausage Gravy
- 1 pound breakfast sausage
- ¼ cup all-purpose flour
- 2 cups mіlk (whole or 2%)
- 1 teaspoon black рepper
- ½ teaspoon salt
- Optional: ¼ teaspoon cayenne or red pepper flakes for heat
3.2 Directions
For the Biscuits
- Preheat your oven to 425°F (220°C) .
- In a big bowl , mix the flour , baking powder , baking soda , and salt .
- Cut in the cold butter with a pastry cutter or your fingers until it looks like coarse crumbs .
- Make a well in the center and pour in the buttermilk . Stir until just mixed ; don’t overmix .
- Turn the dough onto a floured surface and knead it a few times until it holds together . Pat into a 1-inch thick rectangle .
- Cut out biscuits with a cutter and place them on a baking sheet lined with parchment .
- Bake for 12–15 minutes or until golden brown . Let cool a bit before serving .
For the Sausage Gravy
- In a large skillet , cook the sausage over medium heat until it’s brown and crumbled , about 5–7 minutes .
- Sprinkle the flour over the sausage and stir to blend . Cook for 1–2 minutes .
- Slowly whisk in the mіlk , stirring all the time until the gravy is smooth and thickened , about 5 minutes .
- Add black рepper and salt to taste . If you want heat , stir in cayenne or pepper flakes .
3.3 Advice and Tips for Success
- For fluffier biscuits : Keep butter and buttermilk cold .
- To prevent lumps : Whisk the mіlk in slowly and keep stirring .
- Diet swaps : Try gluten-free flour or a plant-based sausage if needed .
- Serve with : Eggs , hash browns or fresh fruit for a full meal .
4. Serving Suggestions and Pairings
4.1 Traditional Pairings
Sausage gravy and biscuits go great with :
- Eggs : Scrambled or fried .
- Hash browns : Crispy and golden .
- Fresh fruit : Seasonal berries or melon .
4.2 Beverage Pairings
Try these drinks with your meal :
- Coffee : Hot and strong .
- Tea : Iced or hot .
- Juice : Orange or apple .
- Milk : A cold glass is classic .
4.3 Creative Twists
If you want to mix things up :
- Add shredded cheese to the gravy .
- Make biscuit sandwiches with fried eggs or avocado .
- Stir in sautéed veggies like spinach or mushrooms .
5. Nutritional Information
5.1 Health Considerations
- Calories : This dish can be high in calories , so watch your portions .
- Macros : You get fats , protein and carbs all in one plate .
- Healthier swaps : Use whole grain flour or lean sausage to cut calories .
5.2 Portion Control
- One biscuit with gravy is usually enough for most people .
- Add fruit or veggies on the side to balance the meal .
- Share a plate or go for a smaller serving if you want to try other foods .
6. Frequently Asked Questions (FAQ)
6.1 Can biscuit dough be made ahead of time?
Yes , you can mix the dough and chill it for a few hours . But baking them fresh gives the best texture .
6.2 What is the best type of sausage for gravy?
Pork sausage is most common for its flavor , but turkey or plant-based sausage works too .
6.3 Can sausage gravy be frozen?
Yes , let the gravy cool then put it in an airtight container . Reheat gently on the stove .
6.4 How do I make biscuits without buttermilk?
Mix regular mіlk with a bit of vinegar or lemon juice , let it sit for 5 minutes , then use it like buttermilk .
6.5 How can I make sausage gravy gluten-free?
Use a gluten-free flour blend for the roux and check that your sausage is gluten-free too .
6.6 What else can I use instead of sausage?
Try mushrooms , tempeh or lentils for a meatless gravy . Just add spices to boost the taste .
sausage gravy and biscuits
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rolling pin
- 1 baking sheet
- 1 skillet
- 1 saucepan
- 1 wooden spoon
- 1 ladle
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter Cold, cubed.
- ¾ cup milk
- 1 pound ground breakfast sausage
- ¼ cup all-purpose flour
- 2 cups milk
- ½ teaspoon black pepper
- ¼ teaspoon salt To taste.
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together 2 cups of flour, baking powder, and salt for the biscuits. Add the cold, cubed butter and mix using your fingers or a pastry cutter until it resembles coarse crumbs.
- Pour in the milk and stir until just combined. Do not overmix. Turn the dough onto a floured surface and knead gently a few times.
- Roll the dough to about 1-inch thickness. Using a biscuit cutter, cut out biscuits and place them on a baking sheet. Bake in the preheated oven for 12-15 minutes until golden brown.
- While the biscuits are baking, prepare the sausage gravy. In a skillet over medium heat, cook the ground sausage until browned and fully cooked, breaking it apart with a wooden spoon as it cooks.
- Once the sausage is cooked, sprinkle in the ¼ cup of flour and stir to combine, cooking for about 1 minute.
- Gradually pour in the 2 cups of milk while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and allow it to thicken. Season with black pepper and salt to taste, cooking for an additional 3-5 minutes.
- Once the biscuits are baked, remove them from the oven and let them cool slightly. Split them in half and ladle the warm sausage gravy over each biscuit.
