Easy Sausage Gravy and Biscuits: A Hearty Breakfast Recipe

Introduction to Sausage Gravy and Biscuits

Sausage gravy and biscuits are a staple breakfast dish in the Southern United States, cherished for its comforting warmth and rich flavors. This classic combination is a staple at family gatherings and cozy mornings alike. In this article, we will explore how to make a delicious easy sausage gravy and biscuits recipe that is both satisfying and quick to prepare.

Understanding the Components

The dish consists of two main components: sausage gravy and biscuits. Each part is crucial for achieving the perfect balance of flavors and textures.

Sausage Gravy

Sausage gravy is made by cooking ground pork sausage in a pan until it is browned, then mixing in flour to create a roux. This roux is gradually combined with milk to form a smooth and creamy gravy. The key to a good sausage gravy is using quality ingredients and ensuring the roux is cooked properly to avoid lumps.

Biscuits

Biscuits can be homemade or store-bought, depending on preference. They are typically made with a mixture of flour, butter, and buttermilk. Flaky biscuits are ideal as they absorb the gravy well without becoming too soggy.

Preparation Steps

Here is a step-by-step guide to making this delightful breakfast dish:

Step 1: Prepare the Sausage Gravy

1. Cook the Sausage: Begin by cooking a pound of ground pork sausage in a large skillet over medium-high heat until it is browned, breaking it up into small pieces as it cooks.
2. Make the Roux: Once the sausage is browned, remove it from the pan and set it aside. Leave about 2 tablespoons of the sausage drippings in the pan (add more if needed) and add ¼ cup of all-purpose flour. Stir continuously for about 1 minute to make a roux.
3. Combine Milk and Roux: Gradually whisk in 3 cups of milk, and continue cooking until the mixture thickens into a smooth gravy. Season with salt and pepper to taste.
4. Return Sausage to Gravy: Add the cooked sausage back into the gravy and stir well to combine.

Step 2: Prepare the Biscuits

Biscuits can be made from scratch or store-bought for convenience. Here’s a brief overview of making biscuits:

• Ingredients: Use 2 cups of all-purpose flour, 4 teaspoons of baking powder, 1 teaspoon of salt, ½ cup of cold butter, and ¾ cup of buttermilk.
• Instructions: Mix dry ingredients in a bowl, then cut in the butter until it resembles coarse crumbs. Add buttermilk and mix until dough forms. Knead gently, shape into a circle, and cut out biscuits.
• Bake: Place biscuits on a baking sheet lined with parchment paper and bake at 425°F for about 12-15 minutes or until golden brown.

Assembly and Serving

Once both the sausage gravy and biscuits are ready, it’s time to assemble and serve:

• Split Biscuits: Split the warm biscuits in half using a serrated knife.
• Serve Gravy Over Biscuits: Place the biscuits on a plate and pour the hot sausage gravy over them.
• Additional Options: Consider adding some scrambled eggs, cheese, or a side of hash browns for a more filling meal.

Tips for Making the Best Sausage Gravy and Biscuits

Here are some tips to enhance your experience:

• Use Quality Ingredients: Fresh sausage and good-quality butter will make a big difference in the flavor.
• Avoid Lumps: Whisk the roux and milk mixture well to avoid lumps in the gravy.
• Don’t Overmix Biscuits: Mix the dough just until the ingredients come together to ensure flaky biscuits.

FAQs

Q: Can I Use Store-Bought Biscuits?

A: Yes, you can definitely use store-bought biscuits for convenience. They work well with homemade sausage gravy.

Q: How Can I Make the Gravy Thicker?

A: To thicken the gravy, you can either add more flour to the initial roux or simmer it for a longer duration to reduce the liquid.

Q: Can I Refrigerate or Freeze the Gravy?

A: Yes, you can refrigerate or freeze the gravy for later use. Simply reheat it over low heat when needed.

Conclusion

This easy sausage gravy and biscuits recipe is a perfect addition to any breakfast or brunch spread. With its rich flavors and comforting warmth, it is sure to become a family favorite. Enjoy experimenting with different ingredients and variations to make it your own!

Author

Shinta

 

Shinta is a biotechnologist turned writer. She holds a master's degree in Biotechnology from Karunya Institute of Technology and Sciences and a PG Diploma in cellular and molecular diagnostics from Manipal University. Shinta realised her love for content while working as an editor for a scientific journal.

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