Biscuits And Gravy Recipe

All-purpose flour: This is the base for both the biscuits and the gravy, providing structure and thickness.

Baking powder: This leavening agent helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of both the biscuits and the gravy.

Butter: Adds richness and flakiness to the biscuits.

Milk: Used in both the biscuit dough and the gravy, it adds moisture and creaminess.

Breakfast sausage: Provides the savory, meaty base for the gravy.

Black pepper: Adds a touch of heat and depth to the gravy.

When making the biscuits, ensure that the butter is very cold. This helps create a flaky texture. You can even freeze the butter for a few minutes before cutting it into the flour mixture. Additionally, avoid overmixing the dough; stir until just combined to keep the biscuits tender.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• cold butter - Substitute with cold margarine: Margarine can be used as a non-dairy alternative, though it may slightly alter the flavor and texture.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the biscuits fluffier.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned similarly to breakfast sausage.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent for the gravy, though it will require a different method of incorporation.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a non-dairy alternative that works well in gravy.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks, ideal for a smoother appearance.

• salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and provides a slightly different texture and flavor.

• Allow the biscuits and gravy to cool completely before storing. This helps prevent condensation, which can make them soggy.
• For the biscuits, place them in an airtight container or wrap them tightly in plastic wrap. They can be stored at room temperature for up to 2 days.
• To keep biscuits fresh for longer, store them in the refrigerator for up to a week. Reheat in the oven at 350°F (175°C) for about 5-10 minutes to restore their crispiness.
• For freezing biscuits, wrap each one individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or reheat directly from frozen in the oven.
• Store the gravy separately in an airtight container in the refrigerator. It will keep well for up to 3 days.
• To freeze the gravy, pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months.
• When ready to use, thaw the gravy in the refrigerator overnight. Reheat in a skillet over medium heat, stirring occasionally. You may need to add a splash of milk to reach the desired consistency.
• For best results, reheat biscuits and gravy separately and combine just before serving. This ensures the biscuits remain crisp and the gravy is perfectly creamy.

• Oven Method: Preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until they are warmed through. For the gravy, transfer it to an oven-safe dish, cover with foil, and heat alongside the biscuits, stirring occasionally to ensure even heating.

• Stovetop Method: For the gravy, pour it into a saucepan and reheat over medium-low heat. Stir frequently to prevent it from sticking to the pan and to ensure it heats evenly. If the gravy has thickened too much, add a splash of milk to reach the desired consistency. For the biscuits, wrap them in aluminum foil and place them in a preheated oven at 350°F (175°C) for about 10 minutes.

• Microwave Method: Place the biscuits on a microwave-safe plate and cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds, checking to see if they are warmed through. For the gravy, transfer it to a microwave-safe bowl and cover it with a microwave-safe lid or another plate. Heat on medium power in 30-second intervals, stirring in between, until the gravy is hot.

• Double Boiler Method: This method is excellent for reheating gravy without the risk of burning. Fill the bottom part of a double boiler with water and bring it to a simmer. Place the gravy in the top part and heat, stirring occasionally, until it is warmed through. For the biscuits, use the oven method described above.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the biscuits in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are not overcooking. This method will help maintain their crispy exterior. For the gravy, use the stovetop or microwave method for best results.

• Oven: Used to bake the biscuits at the specified temperature until they are golden brown.

• Mixing bowl: Used to combine the dry ingredients and mix in the butter and milk to form the biscuit dough.

• Baking sheet: The surface on which you drop the biscuit dough to bake in the oven.

• Skillet: Used to cook the sausage and prepare the gravy on the stovetop.

• Whisk: Helps in gradually whisking in the milk to the sausage and flour mixture to create a smooth gravy.

• Measuring cups: Essential for measuring out the flour, milk, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and pepper.

• Knife: Used to cut the cold butter into small pieces before incorporating it into the flour mixture.

• Spatula: Useful for stirring the sausage and flour mixture and ensuring everything is well combined.

• Cooling rack: Optional but useful for allowing the biscuits to cool slightly after baking.

Prepare ingredients ahead: Measure and mix dry ingredients the night before to save time in the morning.

Use pre-cooked sausage: Opt for pre-cooked breakfast sausage to reduce cooking time.

Quick biscuit method: Use a food processor to cut in the butter quickly.

Microwave milk: Warm the milk in the microwave before adding it to the gravy to speed up thickening.

Batch cooking: Make a double batch of biscuits and freeze half for future use.