Ah, Southern biscuits and gravy—just hearing those words makes my mouth water. There’s something inexplicably comforting about this classic combo, like a warm hug on a chilly morning. I remember the first time I tried it at a little diner off an Alabama highway; the biscuits were flaky clouds of perfection, and the gravy, oh that gravy—it was a savory, peppery delight that I still dream about.
Steps
- Prepare homemade biscuits following your preferred recipe for light and flaky buttermilk biscuits.
- In a large saucepan, brown the sausage over medium heat. Use a paper towel to absorb most of the excess grease from the pan.
- Add flour and butter to the pan, stirring them in with the sausage. Gradually pour in the half & half, cooking on medium-low while stirring often until the mixture thickens.
- Season the gravy by adding thyme, rosemary, crushed red pepper flakes, and black pepper to taste.
- Serve the sausage gravy over warm biscuits, or try it with breakfast skillet dishes, breakfast burritos, roasted potatoes, or eggs.
Ingredients
- Pork sausage (choose hot or mild based on preference)
- Flour
- Butter
- Half and half (or substitute whole or 2% milk)
- Thyme
- Rosemary
- Crushed red pepper flakes
- Black pepper
Nutritional Values
Calories: 388kcal | Carbohydrates: 17g | Protein: 12g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 659mg | Potassium: 299mg | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 1.1mg | Calcium: 98mg | Iron: 1.7mg
FAQ
- Can I use a different type of meat instead of sausage for the gravy?
- Yes, you can substitute sausage with bacon or other chopped meats if you prefer. However, using sausage is recommended for the best flavor.
- What can I use as a substitute for half and half in the gravy?
- You can substitute half and half with whole milk or 2% milk, depending on your preference or what you have on hand.
- How can I store and reheat leftover sausage gravy?
- Store the gravy in a container in the fridge for 2-3 days. Reheat it on the stove, adding a splash of half and half or milk to thin it out as needed, and adjust the seasonings to taste.
- Is it possible to freeze the sausage gravy?
- Yes, you can freeze the gravy. It’s best to make it with whole milk if you plan to freeze it, as half and half may change texture upon reheating. Thaw it overnight in the fridge before reheating on the stove.
- Can I prepare the biscuits in advance and store them?
- Yes, the biscuits can be made ahead of time and stored in the freezer for 3-5 months, ensuring you have them ready for your next breakfast.
Tips
- To save time on busy mornings, consider making the sausage gravy ahead and storing it in the refrigerator for up to three days. When reheating, add a splash of milk or half and half to adjust the consistency, and taste to see if additional seasonings are needed.
- For a convenient option, prepare and freeze the biscuits in advance. They can be stored in the freezer for 3-5 months, allowing you to enjoy homemade biscuits anytime without the hassle of making them from scratch every morning.
- When cooking the sausage for the gravy, use a paper towel to absorb excess grease from the pan. This step helps prevent the gravy from becoming too oily, ensuring a smoother texture.
- If you plan to freeze the gravy, consider using whole milk instead of half and half, as it may result in a more consistent texture upon reheating. Thaw the gravy in the refrigerator overnight before reheating on the stove.
Equipment
- Large saucepan – If someone doesn’t already have a suitable size for cooking sausage and gravy.
- Biscuit cutter – For shaping homemade biscuits.
- Rolling pin – If needed for rolling out biscuit dough.
- Cast iron skillet – Optional, but often used for making biscuits or breakfast skillets.
