Ahh, biscuits with sausage gravy. What a beautiful sentiment.
Gravy is definitely a classic in my household, it is an essential ingredient on the Thanksgiving table. However, Thanksgiving gravy can’t hold a candle to sausage gravy.
Sausage gravy is definitely my go-to brunch meal for a plethora of reasons.
One, it’s super hearty and filling. Had a late night, need some sustenance? Sausage gravy has your back.
Two, it’s served over biscuits. I’ll take a biscuit in any way, shape or form, but served under a wonderful sea of sausage gravy, and I’m all about it!
Three, the textures and flavors of this dish are such a wonderful combination! There’s the spicy, sweet flavor of the sausage, with the smooth texture of the gravy, with the buttery, flakiness of the biscuit, and then topped off with a kick from black pepper on top! Is your mouth watering? Because mine sure is!
If you’re short on time, but still craving delicious brunch meals, this breakfast is perfect! Buy some refrigerated biscuit dough, and this meal will be ready in less than twenty minutes!
This gravy starts off with a classic roux, which sounds fancy, but is really just a combination of fat and flour. So, typically a gravy made for Thanksgiving would involve the drippings from the turkey, but this gravy is going to use the grease from the sausage. Even though all that grease seems bad, there is a ton of flavor in it! Which means your gravy will have a ton of flavor already starting out! Then, the flour absorbs all that delicious fatty goodness and thickens up the sauce once you begin to add in the milk.
But, all that science aside, this gravy is thick, creamy, smooth, and delicious! I devour this breakfast every time!
1 pound of sausage, I used mild Italian sausage
1/4 cup of flour
2 cups of milk
Fresh cracked black pepper
A pinch of red pepper flakes
2 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of salt
1 stick of butter, cold
1 cup of milk
1 tablespoon of vinegar
To make the biscuits, add the flour, baking powder, and salt to a bowl. Whisk together. Pour the milk and vinegar into a measuring cup and allow to sit for five minutes. Cut the butter into cubes and add to the flour. You can use two butter knives, a pastry cutter, or just use your hands. I work in a quick motion, kind of smushing the butter into the dry ingredients. Work quickly, because you don’t want the butter to get too warm in the process. Then add in the milk mixture. Mix together until a rough dough forms. Dump onto a floured surface and knead the dough together and gently pat into a circle. Using a large cookie cutter, I cut out 6 biscuits! Place in a circular dish, and brush some melted butter on the tops. Bake ina. preheated oven at 425 degrees for about 15-20 minutes.
While the biscuits are cooking, begin to brown some sausage on the stove on medium heat. Then add in the flour. Cook for about a minute or two. Then, slowly add in half of the milk, stirring the entire time. Give the milk a second to get fully incorporated, before adding in the second half of the milk, stirring the entire time. Once all the milk has been added in, reduce the heat to low and let simmer for a couple minutes. You’ll know the gravy is done when it coats the back of the spoon. If you wipe down the back of the spoon and the line stays, then your gravy is fully cooked! Add in a generous amount of freshly cracked black pepper, and a little pinch of red pepper flakes.
I like to serve this by cutting the biscuit in half and pouring a generous helping of the gravy over the top! Add another little bit of pepper, and breakfast is served!
This has to be one of my favorite breakfasts! I love how it just fills you up with warm buttery goodness with a meaty bite from the sausage! Waking up isn’t so bad if this breakfast is waiting for you!