Baking\/Pantry Items<\/h3>\n\n\n\n\n- Flour (all purpose or self rising, bleached or unbleached, it doesn\u2019t matter since we\u2019re just using it to make a roux to thicken the gravy)<\/li>\n
- Kosher salt<\/li>\n
- Fresh ground black pepper<\/li>\n
- Dried sage (optional)<\/li>\n
- Red pepper flakes (optional)<\/li>\n<\/ul>\n\n\n\n
Dairy<\/h3>\n\n\n\n\n- Heavy cream (while milk or coconut milk work great too)<\/li>\n<\/ul>\n
Pantry Items<\/h3>\n\n- Reduced-sodium chicken broth<\/li>\n<\/ul>\n\n\n\n
Meat<\/h3>\n\n\n\n\n- Sausage (breakfast sausage or Italian sausage, mild or hot with the casing removed)<\/li>\n<\/ul>\n\n\n\n
Equipment\/tools you\u2019ll need:<\/h2>\n\n\n\n\n- Saucepan<\/li>\n
- Measuring cups\/spoons<\/li>\n
- Whisk<\/li>\n<\/ul>\n\n\n\n
![\"sausage](\"https:\/\/mobilesouleats.com\/wp-content\/uploads\/2021\/09\/sausage-gravy-and-biscuits-jpeg.webp\")
<\/h2>\nHow to make sausage gravy (and pretty much any other gravy)<\/h2>\n\n\n\n\n- Start with a fat (& flavorings):<\/strong> In this case, both the fat and flavor comes from cooking down the sausage. Using plain butter to start your roux, if you want to make a plain (but still very delicious) gravy<\/li>\n
- Add flour to make a roux: <\/strong>Equal parts fat and flour are needed to make a roux. In this case, we estimated that there is approximately 1\/4 cup of fat released from the sausage cooking. If you’re just using butter, the 1:1 ratio will be much easier to calculate. If you use 2 tablespoons of butter, add 2 tablespoons of flour. If you use 1\/2 cup of butter, add 1\/2 cup of flour to make a roux.<\/li>\n
- Add liquid: <\/strong>This recipe calls for chicken broth and milk\/cream to make the gravy “white” and creamy, but not too<\/strong> creamy. For a super creamy gravy, just cream or milk can be used. For a brown gravy, chicken or beef stock or broth can be used.<\/li>\n
- Whisk until smooth:<\/strong> It’s super important to slowly pour and whisk in the liquids after making your roux. And keep whisking! This will help keep lumps from forming in your gravy.<\/li>\n<\/ol>\n\n\n\n
Substitutions and modifications for sausage gravy<\/h2>\n\n\n\n\n- Instead of ground pork\/sausage<\/strong>: use ground turkey or turkey sausage. Make sure to add 1\/4 teaspoon each of salt, black pepper, garlic powder, onion powder, red pepper flakes, and dried sage if using a ground meat that isn\u2019t already seasoned like sausage<\/li>\n
- Instead of whole milk<\/strong>: heavy cream, coconut milk, and 2% milk work well too<\/li>\n
- For even more flavor<\/strong>: start with 1 tablespoon of butter or oil, add diced onion, and minced garlic to the sausage as it cooks, before making the gravy.<\/li>\n<\/ul>\n\n\n\n
How to make buttermilk biscuits<\/a><\/h2>\n\n\n\nIngredients<\/h3>\n\n\n\n\n- 2.5 cups all-purpose flour<\/li>\n
- 2 Tablespoons baking powder<\/li>\n
- 1 Tablespoon sugar or honey (whisked into buttermilk)<\/li>\n
- 1 teaspoon kosher salt<\/li>\n
- 1\/2 cup unsalted butter, very cold or frozen<\/li>\n
- 1 cup very cold buttermilk<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h3>\n\n\n\n\n- Preheat oven to 430\u00ba F. Sift together flour, baking powder, sugar and salt. Add diced butter to flour and cut butter (either using a food processor or two forks) into the flour until small pebbles form. Leaving a few large chunks of butter is fine. Add buttermilk and gently combine into a ball of dough.<\/li>\n
- Empty the dough onto a clean, lightly floured surface. Top with a little more flour then form into a rectangular shape that is 3\/4\u201d thick. Use biscuit cutter to cut biscuits and line on a baking sheet 1\/2\u201d apart. (For additional layers: trifold the dough, roll it out to 3\/4\u201d thickness, then trifold it again before using biscuit cutter.)<\/li>\n
- Brush the tops of biscuits with remaining buttermik. Bake for 20-23 minutes. Brush with butter immediately after baking.<\/li>\n<\/ol>\n\n\n\n
For a full buttermilk biscuit recipe, click here<\/a>. Here are even more tips and tricks to help you make great biscuits at home<\/a>.<\/strong><\/p>\n\n\n\nHow to eat sausage gravy and biscuits<\/h2>\n\n\n\nMethod #1<\/h3>\n\n\n\n
Open and separate biscuit into two halves then top with sausage gravy and enjoy.<\/p>\n\n\n\n
Method #2<\/h3>\n\n\n\n
Break biscuits into large chunks. Top with sausage gravy\u2026 and enjoy!<\/p>\n\n\n
\n\n","protected":false},"excerpt":{"rendered":"It’s September, which is about the time when the weather starts to cool down, and having a hearty breakfast seems essential to making it through the day. Well, there are few breakfasts heartier than sausage gravy and biscuits. Sausage is cooked down as the base of a wonderfully flavorful and thick white gravy that traditionally […]<\/p>\n","protected":false},"author":1,"featured_media":1685,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[8],"tags":[123,154],"class_list":["post-1172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brunch","tag-biscuits","tag-gravy"],"yoast_head":"\n
Homemade Sausage Gravy (with Biscuits) - mobile soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mobilesoul.online\/?p=1172\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Sausage Gravy (with Biscuits) - mobile soul\" \/>\n<meta property=\"og:description\" content=\"It’s September, which is about the time when the weather starts to cool down, and having a hearty breakfast seems essential to making it through the day. Well, there are few breakfasts heartier than sausage gravy and biscuits. Sausage is cooked down as the base of a wonderfully flavorful and thick white gravy that traditionally […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mobilesoul.online\/?p=1172\" \/>\n<meta property=\"og:site_name\" content=\"mobile soul\" \/>\n<meta property=\"article:published_time\" content=\"2021-09-20T06:40:00+00:00\" \/>\n<meta name=\"author\" content=\"lenaebullockbiz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"lenaebullockbiz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172\"},\"author\":{\"name\":\"lenaebullockbiz\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/#\\\/schema\\\/person\\\/8dd875c137ca10d64cfbbdaeb3b29705\"},\"headline\":\"Homemade Sausage Gravy (with Biscuits)\",\"datePublished\":\"2021-09-20T06:40:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172\"},\"wordCount\":971,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172#primaryimage\"},\"thumbnailUrl\":\"\",\"keywords\":[\"Biscuits\",\"Gravy\"],\"articleSection\":[\"Brunch\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/mobilesoul.online\\\/?p=1172#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172\",\"url\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172\",\"name\":\"Homemade Sausage Gravy (with Biscuits) - mobile soul\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172#primaryimage\"},\"thumbnailUrl\":\"\",\"datePublished\":\"2021-09-20T06:40:00+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/#\\\/schema\\\/person\\\/8dd875c137ca10d64cfbbdaeb3b29705\"},\"breadcrumb\":{\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/mobilesoul.online\\\/?p=1172\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172#primaryimage\",\"url\":\"\",\"contentUrl\":\"\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/?p=1172#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/mobilesoul.online\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Homemade Sausage Gravy (with Biscuits)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/#website\",\"url\":\"https:\\\/\\\/mobilesoul.online\\\/\",\"name\":\"mobile soul\",\"description\":\"\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/mobilesoul.online\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/mobilesoul.online\\\/#\\\/schema\\\/person\\\/8dd875c137ca10d64cfbbdaeb3b29705\",\"name\":\"lenaebullockbiz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/903ed59f44712638b303e56ba2f9cd4a2de3b8c08b4ae937eca52f668895d77c?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/903ed59f44712638b303e56ba2f9cd4a2de3b8c08b4ae937eca52f668895d77c?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/903ed59f44712638b303e56ba2f9cd4a2de3b8c08b4ae937eca52f668895d77c?s=96&d=mm&r=g\",\"caption\":\"lenaebullockbiz\"},\"sameAs\":[\"https:\\\/\\\/mobilesoul.online\"],\"url\":\"https:\\\/\\\/mobilesoul.online\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Homemade Sausage Gravy (with Biscuits) - mobile soul","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/mobilesoul.online\/?p=1172","og_locale":"en_US","og_type":"article","og_title":"Homemade Sausage Gravy (with Biscuits) - mobile soul","og_description":"It’s September, which is about the time when the weather starts to cool down, and having a hearty breakfast seems essential to making it through the day. 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Dairy<\/h3>\n\n\n\n\n- Heavy cream (while milk or coconut milk work great too)<\/li>\n<\/ul>\n
Pantry Items<\/h3>\n\n- Reduced-sodium chicken broth<\/li>\n<\/ul>\n\n\n\n
Meat<\/h3>\n\n\n\n\n- Sausage (breakfast sausage or Italian sausage, mild or hot with the casing removed)<\/li>\n<\/ul>\n\n\n\n
Equipment\/tools you\u2019ll need:<\/h2>\n\n\n\n\n- Saucepan<\/li>\n
- Measuring cups\/spoons<\/li>\n
- Whisk<\/li>\n<\/ul>\n\n\n\n
<\/h2>\nHow to make sausage gravy (and pretty much any other gravy)<\/h2>\n\n\n\n\n- Start with a fat (& flavorings):<\/strong> In this case, both the fat and flavor comes from cooking down the sausage. Using plain butter to start your roux, if you want to make a plain (but still very delicious) gravy<\/li>\n
- Add flour to make a roux: <\/strong>Equal parts fat and flour are needed to make a roux. In this case, we estimated that there is approximately 1\/4 cup of fat released from the sausage cooking. If you’re just using butter, the 1:1 ratio will be much easier to calculate. If you use 2 tablespoons of butter, add 2 tablespoons of flour. If you use 1\/2 cup of butter, add 1\/2 cup of flour to make a roux.<\/li>\n
- Add liquid: <\/strong>This recipe calls for chicken broth and milk\/cream to make the gravy “white” and creamy, but not too<\/strong> creamy. For a super creamy gravy, just cream or milk can be used. For a brown gravy, chicken or beef stock or broth can be used.<\/li>\n
- Whisk until smooth:<\/strong> It’s super important to slowly pour and whisk in the liquids after making your roux. And keep whisking! This will help keep lumps from forming in your gravy.<\/li>\n<\/ol>\n\n\n\n
Substitutions and modifications for sausage gravy<\/h2>\n\n\n\n\n- Instead of ground pork\/sausage<\/strong>: use ground turkey or turkey sausage. Make sure to add 1\/4 teaspoon each of salt, black pepper, garlic powder, onion powder, red pepper flakes, and dried sage if using a ground meat that isn\u2019t already seasoned like sausage<\/li>\n
- Instead of whole milk<\/strong>: heavy cream, coconut milk, and 2% milk work well too<\/li>\n
- For even more flavor<\/strong>: start with 1 tablespoon of butter or oil, add diced onion, and minced garlic to the sausage as it cooks, before making the gravy.<\/li>\n<\/ul>\n\n\n\n
How to make buttermilk biscuits<\/a><\/h2>\n\n\n\nIngredients<\/h3>\n\n\n\n\n- 2.5 cups all-purpose flour<\/li>\n
- 2 Tablespoons baking powder<\/li>\n
- 1 Tablespoon sugar or honey (whisked into buttermilk)<\/li>\n
- 1 teaspoon kosher salt<\/li>\n
- 1\/2 cup unsalted butter, very cold or frozen<\/li>\n
- 1 cup very cold buttermilk<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h3>\n\n\n\n\n- Preheat oven to 430\u00ba F. Sift together flour, baking powder, sugar and salt. Add diced butter to flour and cut butter (either using a food processor or two forks) into the flour until small pebbles form. Leaving a few large chunks of butter is fine. Add buttermilk and gently combine into a ball of dough.<\/li>\n
- Empty the dough onto a clean, lightly floured surface. Top with a little more flour then form into a rectangular shape that is 3\/4\u201d thick. Use biscuit cutter to cut biscuits and line on a baking sheet 1\/2\u201d apart. (For additional layers: trifold the dough, roll it out to 3\/4\u201d thickness, then trifold it again before using biscuit cutter.)<\/li>\n
- Brush the tops of biscuits with remaining buttermik. Bake for 20-23 minutes. Brush with butter immediately after baking.<\/li>\n<\/ol>\n\n\n\n
For a full buttermilk biscuit recipe, click here<\/a>. Here are even more tips and tricks to help you make great biscuits at home<\/a>.<\/strong><\/p>\n\n\n\nHow to eat sausage gravy and biscuits<\/h2>\n\n\n\nMethod #1<\/h3>\n\n\n\n
Open and separate biscuit into two halves then top with sausage gravy and enjoy.<\/p>\n\n\n\n
Method #2<\/h3>\n\n\n\n
Break biscuits into large chunks. Top with sausage gravy\u2026 and enjoy!<\/p>\n\n\n
\n\n","protected":false},"excerpt":{"rendered":"It’s September, which is about the time when the weather starts to cool down, and having a hearty breakfast seems essential to making it through the day. Well, there are few breakfasts heartier than sausage gravy and biscuits. Sausage is cooked down as the base of a wonderfully flavorful and thick white gravy that traditionally […]<\/p>\n","protected":false},"author":1,"featured_media":1685,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[8],"tags":[123,154],"class_list":["post-1172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brunch","tag-biscuits","tag-gravy"],"yoast_head":"\n
Homemade Sausage Gravy (with Biscuits) - mobile soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mobilesoul.online\/?p=1172\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Sausage Gravy (with Biscuits) - mobile soul\" \/>\n<meta property=\"og:description\" content=\"It’s September, which is about the time when the weather starts to cool down, and having a hearty breakfast seems essential to making it through the day. Well, there are few breakfasts heartier than sausage gravy and biscuits. 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Pantry Items<\/h3>\n\n- Reduced-sodium chicken broth<\/li>\n<\/ul>\n\n\n\n
Meat<\/h3>\n\n\n\n\n- Sausage (breakfast sausage or Italian sausage, mild or hot with the casing removed)<\/li>\n<\/ul>\n\n\n\n
Equipment\/tools you\u2019ll need:<\/h2>\n\n\n\n\n- Saucepan<\/li>\n
- Measuring cups\/spoons<\/li>\n
- Whisk<\/li>\n<\/ul>\n\n\n\n
<\/h2>\nHow to make sausage gravy (and pretty much any other gravy)<\/h2>\n\n\n\n\n- Start with a fat (& flavorings):<\/strong> In this case, both the fat and flavor comes from cooking down the sausage. Using plain butter to start your roux, if you want to make a plain (but still very delicious) gravy<\/li>\n
- Add flour to make a roux: <\/strong>Equal parts fat and flour are needed to make a roux. In this case, we estimated that there is approximately 1\/4 cup of fat released from the sausage cooking. If you’re just using butter, the 1:1 ratio will be much easier to calculate. If you use 2 tablespoons of butter, add 2 tablespoons of flour. If you use 1\/2 cup of butter, add 1\/2 cup of flour to make a roux.<\/li>\n
- Add liquid: <\/strong>This recipe calls for chicken broth and milk\/cream to make the gravy “white” and creamy, but not too<\/strong> creamy. For a super creamy gravy, just cream or milk can be used. For a brown gravy, chicken or beef stock or broth can be used.<\/li>\n
- Whisk until smooth:<\/strong> It’s super important to slowly pour and whisk in the liquids after making your roux. And keep whisking! This will help keep lumps from forming in your gravy.<\/li>\n<\/ol>\n\n\n\n
Substitutions and modifications for sausage gravy<\/h2>\n\n\n\n\n- Instead of ground pork\/sausage<\/strong>: use ground turkey or turkey sausage. Make sure to add 1\/4 teaspoon each of salt, black pepper, garlic powder, onion powder, red pepper flakes, and dried sage if using a ground meat that isn\u2019t already seasoned like sausage<\/li>\n
- Instead of whole milk<\/strong>: heavy cream, coconut milk, and 2% milk work well too<\/li>\n
- For even more flavor<\/strong>: start with 1 tablespoon of butter or oil, add diced onion, and minced garlic to the sausage as it cooks, before making the gravy.<\/li>\n<\/ul>\n\n\n\n
How to make buttermilk biscuits<\/a><\/h2>\n\n\n\nIngredients<\/h3>\n\n\n\n\n- 2.5 cups all-purpose flour<\/li>\n
- 2 Tablespoons baking powder<\/li>\n
- 1 Tablespoon sugar or honey (whisked into buttermilk)<\/li>\n
- 1 teaspoon kosher salt<\/li>\n
- 1\/2 cup unsalted butter, very cold or frozen<\/li>\n
- 1 cup very cold buttermilk<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h3>\n\n\n\n\n- Preheat oven to 430\u00ba F. Sift together flour, baking powder, sugar and salt. Add diced butter to flour and cut butter (either using a food processor or two forks) into the flour until small pebbles form. Leaving a few large chunks of butter is fine. Add buttermilk and gently combine into a ball of dough.<\/li>\n
- Empty the dough onto a clean, lightly floured surface. Top with a little more flour then form into a rectangular shape that is 3\/4\u201d thick. Use biscuit cutter to cut biscuits and line on a baking sheet 1\/2\u201d apart. (For additional layers: trifold the dough, roll it out to 3\/4\u201d thickness, then trifold it again before using biscuit cutter.)<\/li>\n
- Brush the tops of biscuits with remaining buttermik. Bake for 20-23 minutes. Brush with butter immediately after baking.<\/li>\n<\/ol>\n\n\n\n
For a full buttermilk biscuit recipe, click here<\/a>. Here are even more tips and tricks to help you make great biscuits at home<\/a>.<\/strong><\/p>\n\n\n\nHow to eat sausage gravy and biscuits<\/h2>\n\n\n\nMethod #1<\/h3>\n\n\n\n
Open and separate biscuit into two halves then top with sausage gravy and enjoy.<\/p>\n\n\n\n
Method #2<\/h3>\n\n\n\n
Break biscuits into large chunks. Top with sausage gravy\u2026 and enjoy!<\/p>\n\n\n
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Homemade Sausage Gravy (with Biscuits) - mobile soul<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mobilesoul.online\/?p=1172\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Sausage Gravy (with Biscuits) - mobile soul\" \/>\n<meta property=\"og:description\" content=\"It’s September, which is about the time when the weather starts to cool down, and having a hearty breakfast seems essential to making it through the day. Well, there are few breakfasts heartier than sausage gravy and biscuits. 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Meat<\/h3>\n\n\n\n\n- Sausage (breakfast sausage or Italian sausage, mild or hot with the casing removed)<\/li>\n<\/ul>\n\n\n\n
Equipment\/tools you\u2019ll need:<\/h2>\n\n\n\n\n- Saucepan<\/li>\n
- Measuring cups\/spoons<\/li>\n
- Whisk<\/li>\n<\/ul>\n\n\n\n
<\/h2>\nHow to make sausage gravy (and pretty much any other gravy)<\/h2>\n\n\n\n\n- Start with a fat (& flavorings):<\/strong> In this case, both the fat and flavor comes from cooking down the sausage. Using plain butter to start your roux, if you want to make a plain (but still very delicious) gravy<\/li>\n
- Add flour to make a roux: <\/strong>Equal parts fat and flour are needed to make a roux. In this case, we estimated that there is approximately 1\/4 cup of fat released from the sausage cooking. If you’re just using butter, the 1:1 ratio will be much easier to calculate. If you use 2 tablespoons of butter, add 2 tablespoons of flour. If you use 1\/2 cup of butter, add 1\/2 cup of flour to make a roux.<\/li>\n
- Add liquid: <\/strong>This recipe calls for chicken broth and milk\/cream to make the gravy “white” and creamy, but not too<\/strong> creamy. For a super creamy gravy, just cream or milk can be used. For a brown gravy, chicken or beef stock or broth can be used.<\/li>\n
- Whisk until smooth:<\/strong> It’s super important to slowly pour and whisk in the liquids after making your roux. And keep whisking! This will help keep lumps from forming in your gravy.<\/li>\n<\/ol>\n\n\n\n
Substitutions and modifications for sausage gravy<\/h2>\n\n\n\n\n- Instead of ground pork\/sausage<\/strong>: use ground turkey or turkey sausage. Make sure to add 1\/4 teaspoon each of salt, black pepper, garlic powder, onion powder, red pepper flakes, and dried sage if using a ground meat that isn\u2019t already seasoned like sausage<\/li>\n
- Instead of whole milk<\/strong>: heavy cream, coconut milk, and 2% milk work well too<\/li>\n
- For even more flavor<\/strong>: start with 1 tablespoon of butter or oil, add diced onion, and minced garlic to the sausage as it cooks, before making the gravy.<\/li>\n<\/ul>\n\n\n\n
How to make buttermilk biscuits<\/a><\/h2>\n\n\n\nIngredients<\/h3>\n\n\n\n\n- 2.5 cups all-purpose flour<\/li>\n
- 2 Tablespoons baking powder<\/li>\n
- 1 Tablespoon sugar or honey (whisked into buttermilk)<\/li>\n
- 1 teaspoon kosher salt<\/li>\n
- 1\/2 cup unsalted butter, very cold or frozen<\/li>\n
- 1 cup very cold buttermilk<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h3>\n\n\n\n\n- Preheat oven to 430\u00ba F. Sift together flour, baking powder, sugar and salt. Add diced butter to flour and cut butter (either using a food processor or two forks) into the flour until small pebbles form. Leaving a few large chunks of butter is fine. Add buttermilk and gently combine into a ball of dough.<\/li>\n
- Empty the dough onto a clean, lightly floured surface. Top with a little more flour then form into a rectangular shape that is 3\/4\u201d thick. Use biscuit cutter to cut biscuits and line on a baking sheet 1\/2\u201d apart. (For additional layers: trifold the dough, roll it out to 3\/4\u201d thickness, then trifold it again before using biscuit cutter.)<\/li>\n
- Brush the tops of biscuits with remaining buttermik. Bake for 20-23 minutes. Brush with butter immediately after baking.<\/li>\n<\/ol>\n\n\n\n
For a full buttermilk biscuit recipe, click here<\/a>. Here are even more tips and tricks to help you make great biscuits at home<\/a>.<\/strong><\/p>\n\n\n\nHow to eat sausage gravy and biscuits<\/h2>\n\n\n\nMethod #1<\/h3>\n\n\n\n
Open and separate biscuit into two halves then top with sausage gravy and enjoy.<\/p>\n\n\n\n
Method #2<\/h3>\n\n\n\n
Break biscuits into large chunks. Top with sausage gravy\u2026 and enjoy!<\/p>\n\n\n
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Equipment\/tools you\u2019ll need:<\/h2>\n\n\n\n\n- Saucepan<\/li>\n
- Measuring cups\/spoons<\/li>\n
- Whisk<\/li>\n<\/ul>\n\n\n\n
<\/h2>\nHow to make sausage gravy (and pretty much any other gravy)<\/h2>\n\n\n\n\n- Start with a fat (& flavorings):<\/strong> In this case, both the fat and flavor comes from cooking down the sausage. Using plain butter to start your roux, if you want to make a plain (but still very delicious) gravy<\/li>\n
- Add flour to make a roux: <\/strong>Equal parts fat and flour are needed to make a roux. In this case, we estimated that there is approximately 1\/4 cup of fat released from the sausage cooking. If you’re just using butter, the 1:1 ratio will be much easier to calculate. If you use 2 tablespoons of butter, add 2 tablespoons of flour. If you use 1\/2 cup of butter, add 1\/2 cup of flour to make a roux.<\/li>\n
- Add liquid: <\/strong>This recipe calls for chicken broth and milk\/cream to make the gravy “white” and creamy, but not too<\/strong> creamy. For a super creamy gravy, just cream or milk can be used. For a brown gravy, chicken or beef stock or broth can be used.<\/li>\n
- Whisk until smooth:<\/strong> It’s super important to slowly pour and whisk in the liquids after making your roux. And keep whisking! This will help keep lumps from forming in your gravy.<\/li>\n<\/ol>\n\n\n\n
Substitutions and modifications for sausage gravy<\/h2>\n\n\n\n\n- Instead of ground pork\/sausage<\/strong>: use ground turkey or turkey sausage. Make sure to add 1\/4 teaspoon each of salt, black pepper, garlic powder, onion powder, red pepper flakes, and dried sage if using a ground meat that isn\u2019t already seasoned like sausage<\/li>\n
- Instead of whole milk<\/strong>: heavy cream, coconut milk, and 2% milk work well too<\/li>\n
- For even more flavor<\/strong>: start with 1 tablespoon of butter or oil, add diced onion, and minced garlic to the sausage as it cooks, before making the gravy.<\/li>\n<\/ul>\n\n\n\n
How to make buttermilk biscuits<\/a><\/h2>\n\n\n\nIngredients<\/h3>\n\n\n\n\n- 2.5 cups all-purpose flour<\/li>\n
- 2 Tablespoons baking powder<\/li>\n
- 1 Tablespoon sugar or honey (whisked into buttermilk)<\/li>\n
- 1 teaspoon kosher salt<\/li>\n
- 1\/2 cup unsalted butter, very cold or frozen<\/li>\n
- 1 cup very cold buttermilk<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h3>\n\n\n\n\n- Preheat oven to 430\u00ba F. Sift together flour, baking powder, sugar and salt. Add diced butter to flour and cut butter (either using a food processor or two forks) into the flour until small pebbles form. Leaving a few large chunks of butter is fine. Add buttermilk and gently combine into a ball of dough.<\/li>\n
- Empty the dough onto a clean, lightly floured surface. Top with a little more flour then form into a rectangular shape that is 3\/4\u201d thick. Use biscuit cutter to cut biscuits and line on a baking sheet 1\/2\u201d apart. (For additional layers: trifold the dough, roll it out to 3\/4\u201d thickness, then trifold it again before using biscuit cutter.)<\/li>\n
- Brush the tops of biscuits with remaining buttermik. Bake for 20-23 minutes. Brush with butter immediately after baking.<\/li>\n<\/ol>\n\n\n\n
For a full buttermilk biscuit recipe, click here<\/a>. Here are even more tips and tricks to help you make great biscuits at home<\/a>.<\/strong><\/p>\n\n\n\nHow to eat sausage gravy and biscuits<\/h2>\n\n\n\nMethod #1<\/h3>\n\n\n\n
Open and separate biscuit into two halves then top with sausage gravy and enjoy.<\/p>\n\n\n\n
Method #2<\/h3>\n\n\n\n
Break biscuits into large chunks. Top with sausage gravy\u2026 and enjoy!<\/p>\n\n\n
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<\/h2>\nHow to make sausage gravy (and pretty much any other gravy)<\/h2>\n\n\n\n\n- Start with a fat (& flavorings):<\/strong> In this case, both the fat and flavor comes from cooking down the sausage. Using plain butter to start your roux, if you want to make a plain (but still very delicious) gravy<\/li>\n
- Add flour to make a roux: <\/strong>Equal parts fat and flour are needed to make a roux. In this case, we estimated that there is approximately 1\/4 cup of fat released from the sausage cooking. If you’re just using butter, the 1:1 ratio will be much easier to calculate. If you use 2 tablespoons of butter, add 2 tablespoons of flour. If you use 1\/2 cup of butter, add 1\/2 cup of flour to make a roux.<\/li>\n
- Add liquid: <\/strong>This recipe calls for chicken broth and milk\/cream to make the gravy “white” and creamy, but not too<\/strong> creamy. For a super creamy gravy, just cream or milk can be used. For a brown gravy, chicken or beef stock or broth can be used.<\/li>\n
- Whisk until smooth:<\/strong> It’s super important to slowly pour and whisk in the liquids after making your roux. And keep whisking! This will help keep lumps from forming in your gravy.<\/li>\n<\/ol>\n\n\n\n
Substitutions and modifications for sausage gravy<\/h2>\n\n\n\n\n- Instead of ground pork\/sausage<\/strong>: use ground turkey or turkey sausage. Make sure to add 1\/4 teaspoon each of salt, black pepper, garlic powder, onion powder, red pepper flakes, and dried sage if using a ground meat that isn\u2019t already seasoned like sausage<\/li>\n
- Instead of whole milk<\/strong>: heavy cream, coconut milk, and 2% milk work well too<\/li>\n
- For even more flavor<\/strong>: start with 1 tablespoon of butter or oil, add diced onion, and minced garlic to the sausage as it cooks, before making the gravy.<\/li>\n<\/ul>\n\n\n\n
How to make buttermilk biscuits<\/a><\/h2>\n\n\n\nIngredients<\/h3>\n\n\n\n\n- 2.5 cups all-purpose flour<\/li>\n
- 2 Tablespoons baking powder<\/li>\n
- 1 Tablespoon sugar or honey (whisked into buttermilk)<\/li>\n
- 1 teaspoon kosher salt<\/li>\n
- 1\/2 cup unsalted butter, very cold or frozen<\/li>\n
- 1 cup very cold buttermilk<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h3>\n\n\n\n\n- Preheat oven to 430\u00ba F. Sift together flour, baking powder, sugar and salt. Add diced butter to flour and cut butter (either using a food processor or two forks) into the flour until small pebbles form. Leaving a few large chunks of butter is fine. Add buttermilk and gently combine into a ball of dough.<\/li>\n
- Empty the dough onto a clean, lightly floured surface. Top with a little more flour then form into a rectangular shape that is 3\/4\u201d thick. Use biscuit cutter to cut biscuits and line on a baking sheet 1\/2\u201d apart. (For additional layers: trifold the dough, roll it out to 3\/4\u201d thickness, then trifold it again before using biscuit cutter.)<\/li>\n
- Brush the tops of biscuits with remaining buttermik. Bake for 20-23 minutes. Brush with butter immediately after baking.<\/li>\n<\/ol>\n\n\n\n
For a full buttermilk biscuit recipe, click here<\/a>. Here are even more tips and tricks to help you make great biscuits at home<\/a>.<\/strong><\/p>\n\n\n\nHow to eat sausage gravy and biscuits<\/h2>\n\n\n\nMethod #1<\/h3>\n\n\n\n
Open and separate biscuit into two halves then top with sausage gravy and enjoy.<\/p>\n\n\n\n
Method #2<\/h3>\n\n\n\n
Break biscuits into large chunks. Top with sausage gravy\u2026 and enjoy!<\/p>\n\n\n
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- \n
- Start with a fat (& flavorings):<\/strong> In this case, both the fat and flavor comes from cooking down the sausage. Using plain butter to start your roux, if you want to make a plain (but still very delicious) gravy<\/li>\n
- Add flour to make a roux: <\/strong>Equal parts fat and flour are needed to make a roux. In this case, we estimated that there is approximately 1\/4 cup of fat released from the sausage cooking. If you’re just using butter, the 1:1 ratio will be much easier to calculate. If you use 2 tablespoons of butter, add 2 tablespoons of flour. If you use 1\/2 cup of butter, add 1\/2 cup of flour to make a roux.<\/li>\n
- Add liquid: <\/strong>This recipe calls for chicken broth and milk\/cream to make the gravy “white” and creamy, but not too<\/strong> creamy. For a super creamy gravy, just cream or milk can be used. For a brown gravy, chicken or beef stock or broth can be used.<\/li>\n
- Whisk until smooth:<\/strong> It’s super important to slowly pour and whisk in the liquids after making your roux. And keep whisking! This will help keep lumps from forming in your gravy.<\/li>\n<\/ol>\n\n\n\n
Substitutions and modifications for sausage gravy<\/h2>\n\n\n\n
- \n
- Instead of ground pork\/sausage<\/strong>: use ground turkey or turkey sausage. Make sure to add 1\/4 teaspoon each of salt, black pepper, garlic powder, onion powder, red pepper flakes, and dried sage if using a ground meat that isn\u2019t already seasoned like sausage<\/li>\n
- Instead of whole milk<\/strong>: heavy cream, coconut milk, and 2% milk work well too<\/li>\n
- For even more flavor<\/strong>: start with 1 tablespoon of butter or oil, add diced onion, and minced garlic to the sausage as it cooks, before making the gravy.<\/li>\n<\/ul>\n\n\n\n
How to make buttermilk biscuits<\/a><\/h2>\n\n\n\n
Ingredients<\/h3>\n\n\n\n
- \n
- 2.5 cups all-purpose flour<\/li>\n
- 2 Tablespoons baking powder<\/li>\n
- 1 Tablespoon sugar or honey (whisked into buttermilk)<\/li>\n
- 1 teaspoon kosher salt<\/li>\n
- 1\/2 cup unsalted butter, very cold or frozen<\/li>\n
- 1 cup very cold buttermilk<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h3>\n\n\n\n
- \n
- Preheat oven to 430\u00ba F. Sift together flour, baking powder, sugar and salt. Add diced butter to flour and cut butter (either using a food processor or two forks) into the flour until small pebbles form. Leaving a few large chunks of butter is fine. Add buttermilk and gently combine into a ball of dough.<\/li>\n
- Empty the dough onto a clean, lightly floured surface. Top with a little more flour then form into a rectangular shape that is 3\/4\u201d thick. Use biscuit cutter to cut biscuits and line on a baking sheet 1\/2\u201d apart. (For additional layers: trifold the dough, roll it out to 3\/4\u201d thickness, then trifold it again before using biscuit cutter.)<\/li>\n
- Brush the tops of biscuits with remaining buttermik. Bake for 20-23 minutes. Brush with butter immediately after baking.<\/li>\n<\/ol>\n\n\n\n
For a full buttermilk biscuit recipe, click here<\/a>. Here are even more tips and tricks to help you make great biscuits at home<\/a>.<\/strong><\/p>\n\n\n\n
How to eat sausage gravy and biscuits<\/h2>\n\n\n\n
Method #1<\/h3>\n\n\n\n
Open and separate biscuit into two halves then top with sausage gravy and enjoy.<\/p>\n\n\n\n
Method #2<\/h3>\n\n\n\n
Break biscuits into large chunks. Top with sausage gravy\u2026 and enjoy!<\/p>\n\n\n
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- Instead of whole milk<\/strong>: heavy cream, coconut milk, and 2% milk work well too<\/li>\n
- Add flour to make a roux: <\/strong>Equal parts fat and flour are needed to make a roux. In this case, we estimated that there is approximately 1\/4 cup of fat released from the sausage cooking. If you’re just using butter, the 1:1 ratio will be much easier to calculate. If you use 2 tablespoons of butter, add 2 tablespoons of flour. If you use 1\/2 cup of butter, add 1\/2 cup of flour to make a roux.<\/li>\n