Biscuits and gravy is a classic comfort food that brings warmth and satisfaction to any breakfast table. The flaky, buttery biscuits paired with rich, savory sausage gravy create a hearty meal that's perfect for starting the day.
Most of the ingredients for this recipe are common pantry staples, but you may need to pick up breakfast sausage if it's not something you usually have on hand. Additionally, make sure you have enough all-purpose flour and milk for both the biscuits and the gravy.
Ingredients For 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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
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How to Store / Freeze This Dish
- 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on This Recipe
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.
Biscuits And Gravy Recipe
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold butter cut into small pieces
- ¾ cup milk
Gravy
- 1 lb breakfast sausage
- ¼ cup all-purpose flour
- 2 cups milk
- ½ teaspoon black pepper
- ½ teaspoon salt to taste
Instructions
- Preheat oven to 450°F (230°C).
- In a mixing bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined. Drop dough onto a baking sheet and bake for 10-12 minutes or until golden brown.
- In a skillet over medium heat, cook sausage until browned. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk. Cook until thickened. Season with salt and pepper.
- Serve gravy over split biscuits.
Nutritional Value
Keywords
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