Here at Delish, we believe an ideal Saturday morning starts with biscuits and gravy. Homemade, buttery biscuits pooling with peppery sausage gravy is hard to beat, and honestly, we aren’t interested in trying. It isn’t crucial that the biscuits be homemade, but it does make the dish that much better (even more so because our biscuits are wonderfully crispy on the outside, making each bite truly perfect). Want to know our best tips to make this breakfast classic? Read on:
What kind of sausage should I use?
Breakfast sausage is the best kind to use for sausage gravy. It usually doesn’t come in casings, which makes things even easier. If you can only find some in casings, that still works! Just remove the casings by squeezing the sausage out. You also want to look for raw sausage, not patties or links that precooked. If you can’t find breakfast sausage, sweet Italian sausage is a good substitute. It typically has different seasonings than breakfast, but is pretty similar. You might want to add more black pepper to your gravy to make up the difference!
What kind of gravy goes on biscuits?
A white sausage gravy is traditional over biscuits. It uses the fat from the sausage and some flour to thicken the milk-based gravy. A brown gravy, often served over mashed potatoes or with a Thanksgiving turkey, uses broth as the base.
Tip: This recipe can easily be doubled to make enough for a big group. Keep in mind that the gravy will take a few more minutes to thicken with the bigger batch.
Can I make this ahead of time?
Totally! Like most baked goods, biscuits are best still warm from the oven, but these can be made and kept frozen for up to 3 months before baking. When you’re ready for a fresh biscuit, bake it straight from frozen. You will likely need to add on a couple extra minutes to the bake time.
The gravy can be prepared and kept in the refrigerator for up to 3 days. Reheat it in a saucepan on the stove slowly while stirring. If your gravy is thicker than you like it after reheating, add a little bit of milk to loosen it back up.
Did you try making these? Let us know how it went in the comments!
Here at Delish, we believe an ideal Saturday morning starts with biscuits and gravy. Homemade, buttery biscuits pooling with peppery sausage gravy is hard to beat, and honestly, we aren’t interested in trying. It isn’t crucial that the biscuits be homemade, but it does make the dish that much better (even more so because our biscuits are wonderfully crispy on the outside, making each bite truly perfect). Want to know our best tips to make this breakfast classic? Read on:
What kind of sausage should I use?
Breakfast sausage is the best kind to use for sausage gravy. It usually doesn’t come in casings, which makes things even easier. If you can only find some in casings, that still works! Just remove the casings by squeezing the sausage out. You also want to look for raw sausage, not patties or links that precooked. If you can’t find breakfast sausage, sweet Italian sausage is a good substitute. It typically has different seasonings than breakfast, but is pretty similar. You might want to add more black pepper to your gravy to make up the difference!
What kind of gravy goes on biscuits?
A white sausage gravy is traditional over biscuits. It uses the fat from the sausage and some flour to thicken the milk-based gravy. A brown gravy, often served over mashed potatoes or with a Thanksgiving turkey, uses broth as the base.
Tip: This recipe can easily be doubled to make enough for a big group. Keep in mind that the gravy will take a few more minutes to thicken with the bigger batch.
Can I make this ahead of time?
Totally! Like most baked goods, biscuits are best still warm from the oven, but these can be made and kept frozen for up to 3 months before baking. When you’re ready for a fresh biscuit, bake it straight from frozen. You will likely need to add on a couple extra minutes to the bake time.
The gravy can be prepared and kept in the refrigerator for up to 3 days. Reheat it in a saucepan on the stove slowly while stirring. If your gravy is thicker than you like it after reheating, add a little bit of milk to loosen it back up.
Did you try making these? Let us know how it went in the comments!
- Yields:
-
4
serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 771
Directions
-
Biscuits
- Step 1
Preheat oven to 425º. In a large bowl, whisk flour, baking powder, granulated sugar, and salt until combined.
- Step 2Using the large holes of a box grater, grate cold butter over flour mixture and quickly toss with your hands to incorporate.
- Step 3Using a wooden spoon, make a well in the center and pour in buttermilk. Stir until just beginning to come together, then turn out onto a work surface. Form dough into a rectangle about 1″ thick. Starting with short end, fold dough into thirds, like folding a letter. Using a rolling pin, gently pat back to a 1″-thick rectangle. Repeat folding process once more, working fast so butter doesn’t melt.
- Step 4Pat dough back to a 1″-thick rectangle. Using a sharp knife, cut into 8 pieces. Transfer to a large parchment-lined baking sheet, spacing about 1/2″ apart. Brush tops of biscuits with melted butter.
- Step 5Bake biscuits until flaky and tops are lightly golden, 20 to 22 minutes.
- Step 1
-
Gravy
- Step 1In a medium skillet over medium heat, cook sausage, breaking up into small pieces with a wooden spoon, until no longer pink, about 8 minutes.
- Step 2Sprinkle with flour and cook, stirring, until fragrant, about 1 minute. While whisking, slowly pour in milk. Bring mixture to a boil, then reduce heat to medium-low and simmer, stirring often, until thickened, 5 to 7 minutes.
- Step 3Stir in salt and cayenne, then season with lots of black pepper; season with more salt, if needed.
- Step 4Break open biscuits. Spoon gravy over.
Related Video: Homemade Biscuits
