Southern Sausage Gravy And Biscuits Recipe That Melts Hearts

There’s nothing quite like waking up to the smell of sizzling sausage and freshly baked biscuits – it’s pure Southern comfort in a skillet! My grandma used to make this sausage gravy and biscuits recipe every Sunday morning, and the moment that peppery, creamy gravy hit those fluffy buttermilk biscuits, we’d all come running to the table. I can still picture her standing at that old cast iron stove, wooden spoon in hand, declaring “Breakfast is ready!” as she poured that rich, golden-brown gravy over split biscuits. That first bite – warm, hearty, and just a little messy – tastes like home to me. Now I’m sharing her secrets so you can bring that same cozy, delicious magic to your own kitchen.

Why You’ll Love This Sausage Gravy And Biscuits Recipe

Trust me, once you try this recipe, you’ll understand why it’s been a Southern breakfast staple for generations! Here’s what makes it so special:

• It comes together in under 30 minutes – perfect for lazy weekend mornings or when unexpected guests drop by
• The creamy, peppery gravy coats those fluffy biscuits like a warm hug
• Uses simple pantry ingredients you probably already have on hand
• That authentic country-style flavor transports you straight to a cozy Southern kitchen
• Leftovers (if you have any!) taste even better the next day

This isn’t just breakfast – it’s pure comfort food magic that’ll have everyone asking for seconds!

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Ingredients For Perfect Sausage Gravy And Biscuits

Here’s everything you’ll need to make this classic Southern breakfast just right – I’ve learned through trial and error that these specific ingredients make all the difference!

• 1 pound breakfast sausage (not links – you want the loose kind that crumbles beautifully)
• 1/4 cup all-purpose flour (spooned and leveled, not packed)
• 2 cups whole milk (cold straight from the fridge – trust me on this!)
• 1/2 teaspoon salt (plus more to taste)
• 1/2 teaspoon black pepper (freshly cracked if you’ve got it)
• 1/4 teaspoon garlic powder (our secret flavor booster)
• 6 homemade buttermilk biscuits (freshly baked and still warm – absolute perfection!)

Ingredient Notes And Substitutions

Don’t panic if you’re missing something! Here are my favorite swaps that still give great results:

• Sausage: Turkey sausage works if you’re watching fat, but reduce cooking time slightly
• Milk: 2% will do in a pinch, but whole milk makes the creamiest gravy
• Biscuits: Store-bought works when you’re in a hurry – just warm them first
• Flour: Gluten-free blends can substitute 1:1 if needed

The key is starting with good sausage – that’s where all the flavor begins!

Equipment Needed For Sausage Gravy And Biscuits

You don’t need fancy gadgets for this – just a few trusty kitchen staples:

• A good cast iron skillet (my grandma swore by hers)
• Wooden spoon for stirring that gravy to perfection
• Whisk to smooth out any flour lumps
• Measuring cups and spoons – eyeballing won’t cut it here!

That’s it! Now let’s get cooking.

How To Make Sausage Gravy And Biscuits Step By Step

Okay, let’s dive into making this Southern classic! I’ll walk you through each step just like my grandma taught me – with plenty of tips to ensure perfect gravy every time.

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First, brown that sausage: Crumble your pound of breakfast sausage into a cold cast iron skillet (trust me, starting cold prevents sticking). Turn the heat to medium and let those sausage bits cook until they’re golden brown and no pink remains – about 5-7 minutes. Don’t drain the fat! That glorious grease is the foundation of your gravy’s flavor.

Make your roux: Sprinkle the flour evenly over the cooked sausage and stir constantly for about 1 minute. You’ll know it’s ready when the mixture turns a light golden color and smells wonderfully nutty. This cooks out the raw flour taste while thickening your gravy.

Add the milk slowly: Here’s where patience pays off! Pour in the cold milk about 1/2 cup at a time, stirring constantly with your wooden spoon. The mixture will look thin at first – don’t panic! Keep stirring as you add the remaining milk until everything is smoothly combined.

Simmer to perfection: Reduce heat to medium-low and let the gravy bubble gently for about 5 minutes, stirring frequently. Watch as it transforms from thin liquid to luscious, creamy gravy that coats the back of your spoon. Now’s the time to season with salt, pepper, and that secret garlic powder!

Final touches: Taste and adjust seasonings – I usually add another pinch of pepper because I love that peppery kick. If your gravy seems too thick, splash in a little more milk. Too thin? Let it simmer another minute or two.

Serve immediately: Split those warm buttermilk biscuits in half and smother them with generous spoonfuls of hot sausage gravy. Watch as the creamy goodness cascades down the sides – pure breakfast heaven!

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Pro Tips For The Best Sausage Gravy

Here are my hard-earned secrets for gravy success:

• Stir constantly when adding milk to prevent lumps
• Use cold milk – it helps prevent curdling
• Taste and adjust seasoning at the end – sausage saltiness varies
• form, form, whisk vigorously or blend briefly with immersion blender
• For extra richness, stir in a pat of butter at the end

Remember – good gravy takes patience, but the results are so worth it!

Serving Suggestions For Sausage Gravy And Biscuits

Oh honey, let me tell you how to turn this into a proper Southern breakfast spread! My favorite way is to serve those gravy-smothered biscuits alongside sunny-side-up eggs – the runny yolks mix with the gravy for absolute magic. For a real country breakfast, add a side of creamy grits or crispy hash browns. Presentation tip: Use a big platter and let the gravy cascade over the split biscuits – it’s all about that rustic, homey look! And don’t forget the hot sauce on the side for those who like a little extra kick.

Storing And Reheating Sausage Gravy And Biscuits

Now, let’s talk leftovers – though in my house, we rarely have any! Store leftover gravy in an airtight container in the fridge for up to 3 days. When reheating, warm it gently in a saucepan over low heat with a splash of milk to bring back that creamy texture. Whatever you do, don’t microwave those precious biscuits – they’ll turn into sad, rubbery pucks! Instead, pop them in a 350°F oven for 5 minutes to revive their flaky goodness. Trust me, taking these extra steps means your second-day breakfast tastes just as heavenly as the first!

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Nutritional Information For Sausage Gravy And Biscuits

Now, let’s be real – this is pure comfort food, not health food! But here’s the scoop: one biscuit smothered in gravy clocks in at about 420 calories. You’re looking at 28g fat (10g saturated), 30g carbs, and a hearty 15g serving. serving. The sodium runs high at 850mg – that’s the sausage and biscuits working together. Remember, these numbers can vary based on your specific ingredients (like using turkey sausage or skim milk). My philosophy? Enjoy every delicious bite, then maybe take an extra walk later!

Frequently Asked Questions About Sausage Gravy And Biscuits