Geeky Recipes: Sausage Gravy and Biscuits

Sausage gravy and biscuits

We’ve been through the quick and sloppy Chicken and Dumplins and Cheese Grits with Sausage.

Now, it’s time for a more traditional southern breakfast: Sausage Gravy and biscuits. It’s filling and you can add other things on the plate if you think you have the room.

So, let’s get started!

The Gravy…

Ingredients

1 pound of breakfast sausage.

1/2 cup all-purpose flour

1 cup milk
(I used 1%, but you can use coconut or any grade of cow’s milk. I am sure it works with goat’s milk, but Almond milk degrades with heat.”

salt and pepper to taste.


  1. On medium heat, cook the sausage until it’s almost done. Leave some pink.


2. Coat the sausage with flour.

3. Turn down the heat to med-low.

4. Add the milk in 1/2 cup increments until you reach your desired thickness.

5. As you stir you will see it thickening. Stop adding the milk when it is the way you like it.

6. Taste the gravy. Add salt and pepper to taste.

7. Pour over either crumbled or pulled apart biscuits.

Variants…

You can use all types of sausage for this, but breakfast sausage is best.
If you can’t tolerate gluten, you can use alternate flour and then pour the gravy over hashbrowns. I don’t have a GF biscuit recipe, sorry.
This dish is often served with eggs on top.


If you’re new to the gravy game, this is what it looks like when it starts to thicken. Keep in mind it will get thicker as it cools. What may seem to be runny when it’s hot, can turn into glue when it cools.


Sweet Cream Biscuits

Ingredients

2 cups of all-purpose flour

4 tsp baking powder

1/4 tsp salt

6 tsp sugar

1 cup heavy whipping cream

1 stick of unsalted butter, frozen.

1. Preheat oven to 400F
2. Mix the flour, baking powder, and salt together.


The colder the butter the better it is for biscuits. That’s why freezing it overnight is the best way.

3. Either thinly slice or grate the butter into the flour mixture.

4. Using a fork press the butter into the mixture until it is crumbly and you can’t feel any more lumps. If you used a grater, stop when it’s crumbly.


5. Whip the sugar into the cream. Don’t whip the cream until it stiffens, just until the sugar incorporates into it.

6. Add it in 1/4 increments until the dough starts pulling away from the bowl. You don’t want it sticking to your fingers. You may have to add bits of flour if you add too much cream.


Rolling and cutting the dough…

This is how you get the layers in the biscuits. It’s also the trickiest part.

7. Roll out the dough to about 1/4-inch thick and then fold as above.

8. Roll the dough until it’s 1/4-1/2-inch thick depending on how tall you want them. DO NOT ROLL THE DOUGH UNTIL THE FOLDS DISAPPEAR. Those are your layers.

9. Cut them out and place them on a greased pan.

10. Place them on the center rack and then bake for 10-15 minutes depending on thickness. If you are worried about the bottoms burning, place a cookie sheet or aluminum foil on the rack under the biscuit pans. They will still bake but the bottoms will not burn. Stick a knife in them. If it comes out clean, they are done.

It makes 9-12 biscuits depending on how big you want them.

The breakfast serves up to 4 people.

Variants…

You can use either regular whole milk or buttermilk for this recipe if you don’t like sweet biscuits. You can also add seasonings to the dough if you want them to have a different taste.

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