Biscuits and gravy is without a doubt, my all time favorite breakfast. It’s rich and comforting; silky sausage milk gravy flowing over fluffy buttermilk biscuits…there is nothing better on a weekend morning! We make this dish often enough that we have been perfecting both the biscuit and gravy recipes over the years and finally managed to create, frankly, the best versions possible. Trust me when I say that we savor every bite (see: inhale them lol).
This recipe is so awesome because there are only a few ingredients needed to get that rich velvety sausage gravy we all know and love. My son is obsessed with this breakfast and hovers in the kitchen with excitement… he’s always been my official “taste tester” and he gets some before anyone else. What kid doesn’t love that? He always manages to nail the exact amount of salt needed, I’m super impressed! There are never leftovers so everyone here agrees as well!
So, below is the Country Sausage Gravy recipe, you can find my Sky-High Southern Buttermilk Biscuit recipe through this link: https://thegalleycollective.com/uncategorized/breakfast/sky-high-southern-buttermilk-biscuits/
I hope you enjoy it as much as we do!
Some Tips Before We Get Our Hands Dirty:
Tip #1 : You really can use almost any breakfast sausage for this gravy! We do prefer hot breakfast sausage in our house, but we prefer things a little spicy. Also, it’s totally fine to use sausage patties work just as well as ground breakfast sausage; it can be cooked as patties and then broken up or just break the sausage up before throwing it in the pan.
Tip #2 : When you’re browning the sausage, make sure you’re not cooking it any higher than on medium heat. Yes, it’s going to take longer. No, that’s not a bad thing. It will help draw out more of the greasy goodness you need to flavor your sausage gravy.
Tip #3 : Don’t just dump the flour into the butter/grease mixture as this will potentially yield little cooked balls of flour. What I do is whisk with one hand and shake the flour in with the other a little bit at a time. Doing it at the same time makes it way easier to avoid those lumps.
Tip #4: When I say stir your milk often, I mean it you guys! No wandering off, ask me how I know… But really, stir it often. I usually just scroll on my phone or watch tv and just mindlessly stir it, no biggie. Why is this such a big deal? Well simply put, if you let the milk sit too long while heating it will get weird. The milk along the bottom can actually burn and change the flavor of your gravy. So just, stir often. It doesn’t have to be constant, but just like, once a minute and keep an eye on it.
Tip #5 : You’ll know the sausage gravy is done when the gravy coats the back of a spoon. What I mean by that is that if you dip a spoon into the gravy and then hold it up and down, it should leave a thick coating and drip off the spoon slowly. If it drips off fast like water, it is not ready.
Details
6
5 Minutes
30 Minutes
Print
Ingredients
1 lb Breakfast Sausage
3 Tbsp Flour
3 Cups Milk (Preferably Whole)
4 Tbsp Butter
Salt and Pepper to Taste
Directions
- Cook sausage on medium heat until browned. When done, remove sausage to a paper towel lined plate or bowl. Save drippings to make the gravy.
- Drop heat to low and add 4 Tbsp butter to the drippings. When melted, whisk in the flour and let it sit for one minute.
- Whisk in the milk, making sure to whisk out any lumps. When this is done, add your sausage back into the pan with the milk/dripping mixture.
- Bring heat up to medium. Stirring often, cook down until the gravy nicely coats the back of a spoon. The longer you cook it, the thicker it will be. You can cook this to the consistency that your family prefers.
- Add salt and pepper to taste.
- Serve immediately with buttermilk biscuits, either homemade or pre-made.
- Serve immediately with buttermilk biscuits, either pre-made or from scratch. Store in an airtight container for up to 3 days if you have any leftovers. Closeup of the finished gravy below!
If you would like to make your own biscuits, check out my Sky-High Southern Buttermilk Biscuit recipe here! : https://thegalleycollective.com/uncategorized/breakfast/sky-high-southern-buttermilk-biscuits/
