Country Biscuits and Sausage Gravy Recipe
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An easy and flavorful sausage gravy from scratch pairs perfectly with your favorite biscuits. It’s easy to see why this breakfast comfort food is a southern staple.
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If the question is, ‘what's for breakfast?’ The answer is this country biscuits and sausage recipe. Southern-style sausage is a simple and flavorful recipe to make from scratch.
Smother the gravy over your favorite flaky biscuits for a filling breakfast that is also fast. You can also slow things down and make it a full country breakfast by serving your biscuits with sides of eggs, grits, fried potatoes, or sausage patties. You can also add in a fruit salad for some color.
You don’t have to save your sausage gravy just for breakfast biscuits either. Serve leftover gravy over hash-browns, toast, scrambled eggs, or even mashed potatoes.
Country Biscuits and Sausage Gravy Ingredients
- Uncooked breakfast sausage
- Whole milk
- Biscuits canned, frozen, or homemade
- Red pepper flakes
The best sausage gravy is made from scratch with ground sausage and seasonings. Any breakfast sausage will work, and you can choose a hot or mild breakfast sausage based on your personal preference.
After you’re done cooking the sausage, don’t drain the grease from the pan. You need the pan drippings to make the gravy.
The longer you cook the gravy the thicker it will become. If you let your gravy get thicker than you’d like, you can simply add more milk to create the right consistency. While you don’t need to stir the gravy the entire time, you don’t want it to sit too long without stirring. As soon as it’s done you can spoon it over your already baked biscuits.
How to Make Country Biscuits and Sausage Gravy
FIRST STEP: Bake biscuits according to package directions.
SECOND STEP: In a large skillet, break up the ground sausage.
THIRD STEP: Sprinkle with a teaspoon of pepper and cook until brown.
FOURTH STEP: Reduce heat and sprinkle flour over sausage; stir to coat.
FIFTH STEP: Slowly pour in whole milk and stir until thick.
SIXTH STEP: Remove from heat; sprinkle red pepper flakes and chives over top. Spoon over fresh biscuits.
SEVENTH STEP: Garnish with chives and red pepper flakes.
You can use hot, mild, maple, or any other type of sausage that you prefer.
Make sure to use a good pan that will brown the meat nicely. A cast-iron skillet works well for making gravy.
Using whole milk will produce a richer flavor, however, low-fat milk can be used.
Storing this Recipe
IN THE FRIDGE: Store leftover sausage gravy in an airtight container in the refrigerator for up to 4 days. Reheat on the stove, adding a splash of milk to thin it, if needed.
IN THE FREEZER: Leftover sausage gravy can be stored in the freezer in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Country Biscuits and Sausage Gravy
- 1 lb uncooked breakfast sausage
- 1 tsp pepper
- ¼ cup flour
- 3 cup whole milk
- biscuits canned, frozen, or homemade
- red pepper flakes
- Bake biscuits according to package directions.
- In a large skillet, break up the ground sausage.
- Sprinkle with a teaspoon of pepper and cook until brown.
- Reduce heat and sprinkle flour over sausage; stir to coat.
- Slowly pour in whole milk and stir until thick.
- Remove from heat; sprinkle red pepper flakes and chives over top. Spoon over fresh biscuits.
- Garnish with chives and red pepper flakes.
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