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This is the best homemade country sausage gravy and biscuits recipe and it is so easy to make. I always serve this sausage gravy with my flaky biscuits recipe, see the video below. My family enjoys it when I make sausage gravy and biscuit on Christmas morning. I also make a pan of scrambled eggs to go with it. This is what we do every Christmas morning after opening gifts.
Sometime I will make sausage gravy and biscuit for Thanksgiving morning too. To make this recipe easier, I usually make the biscuit dough ahead of time and then cut them out. I will freeze the biscuits and only pull out what I need the night before. That way they can defrost in the fridge and be ready the next morning.
Sausage Gravy
Ingredients:
One 12-ounce Roll of Ground Sausage
2 ½ tablespoons All-Purpose Flour
2 ½ cups Milk
Sprinkle Ground Black Pepper, to taste
Few shakes of Adobo Seasoning
Few shakes of Sage, Paprika, and Nutmeg
½ tablespoons chopped Garlic
Instructions:
1) Heat a large skillet over medium-high heat.
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2) Cook the sausage and garlic, stirring occasionally to bake up the meat until well browned. This will take about 7 minutes.
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3) Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet.
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4) Whisk the flour into the fat and cook for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil.
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5) Lower the heat and simmer gently for 2 minutes. Stir in the sausage and seasonings.
Split the biscuits in half and top each biscuit with some of the gravy and serve immediately.
Homemade Sausage Gravy
Equipment
- Pots
Ingredients
- 1 12 oz. Roll of Ground Sausage
- 2 ½ Tbsp. All-Purpose Flour
- 2 ½ Cups Milk
- Sprinkle Black Pepper to taste
- Few Shakes Adobo Seasoning
- Few Shakes Sage
- Few Shakes Paprika
- Few Shakes Nutmeg
- ½ Tbsp. Garlic Chopped
Instructions
- Heat a large skillet over medium-high heat.
- Cook the sausage and garlic, stirring occasionally to bake up the meat until well browned. This will take about 7 minutes.
- Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet.
- Whisk the flour into the fat and cook for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil.
- Lower the heat and simmer gently for 2 minutes. Stir in the sausage and seasonings.Split the biscuits in half and top each biscuit with some of the gravy and serve immediately.
Homemade Flaky Biscuits
These soft flaky biscuits are perfect for Thanksgiving, Christmas, or Easter Dinner! We also enjoy these biscuits with sausage gravy and scrambled eggs. Here is a link to the sausage gravy recipe! I usually double this recipe make a few dozen rolls at once. That way I can make this once a year and freeze the extra for another holiday dinner. Talk about a big time saver! I also give instructions on how to freeze and unfreeze the biscuits.
Ingredients:
2 cups All-Purpose Flour, plus more for dusting
1 tablespoon Baking Powder
1 teaspoon Sugar
1 teaspoon Salt
7 tablespoons Cold Unsalted Butter, sliced
3 tablespoons Unsalted Butter, melted
3/4 cup Milk
Tools you will need:
Kitchen Aid Mixer
Marble rolling pin
Cookie Sheet
Baking Paper
Plastic Cling Wrap
Instructions:
1) Place the oven rack in the center of the oven and preheat to 450 degrees F. Line a baking
sheet with parchment paper. Set aside.
2) In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3) Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining cold butter into the flour until it is in even pieces about the size of a pea.
4) Gently stir the milk into the flour mixture to make a loose dough.
5) Lightly dust a clean work surface with flour and knead the dough on it 2 or 3 times.
6) Pat the dough into a 1/2-inch thick rectangle.
7) Brush the melted butter on to the dough. Fold the dough in thirds like a business letter.
Note:
For a flakier biscuit repeat the folding and butter brushing a second time.
8) Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick.
9) Use a 2 to 3 inch round cutter to make 6 biscuits, and transfer them to the prepared baking sheet. Brushing the top with butter.
10) Press together the scraps of dough and to cut more biscuits.
11) Bake on the center rack for 10 minutes or golden brown. Transfer them to a baking rack to cool completely. Store in an airtight container.
How to freeze biscuits:
Place the baking sheet of rolls you want to save in the freezer. Make sure the baking sheets are sitting flat and nothing will fall on the rolls. Wait two hours before removing the rolls from the freezer. Transfer the rolls to a large ziplock and remove excess air from the bag. Put the rolls back into the freezer for later use.
To use frozen biscuits:
Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and thaw in refrigerator overnight. Bake at 350 for 10 minutes or until golden brown. Then transfer them to a baking rack to cool completely. Store in an airtight container.
Homemade Flaky Biscuits Recipe
Equipment
- Kitchen Aid Mixer
- Rolling Pin
- Cookie Sheet
- Baking Paper
- Plastic Cling Wrap
Ingredients
- 2 Cups All-Purpose Flour plus more for dusting
- 1 Tbsp. Baking Powder
- 1 Tsp. Sugar
- 1 Tsp. Salt
- 7 Tbsp. Butter Sliced, cold unsalted
- 3 Tbsp. Butter Melted, unsalted
- ¾ Cup Milk
Instructions
- Place the oven rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining cold butter into the flour until it is in even pieces about the size of a pea. (Quick tip: You can also use a food processor for this step too.)
- Gently stir the milk into the flour mixture to make a loose dough.
- Lightly dust a clean work surface with flour and knead the dough on it 2 or 3 times.
- Pat the dough into a 1/2-inch thick rectangle.
- Brush the melted butter on to the dough. Fold the dough in thirds like a business letter.Note: For a flakier biscuit repeat the folding and butter brushing a second time.
- Pat the dough into a 5 by 8-inch rectangle about 3/4-inch thick.
- Use a 2 to 3 inch round cutter to make 6 biscuits, and transfer them to the preparedbaking sheet. Brushing the top with butter.
- Press together the scraps of dough and to cut more biscuits.
- Bake on the center rack for 10 minutes or golden brown. Transfer them to a baking rackto cool completely. Store in an airtight container.
Notes
How to freeze biscuits:
Place the baking sheet of rolls you want to save in the freezer. Make sure the baking sheets are sitting flat and nothing will fall on the rolls. Wait two hours before removing the rolls from the freezer. Transfer the rolls to a large ziplock and remove excess air from the bag. Put the rolls back into the freezer for later use.
To use frozen biscuits:
Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and thaw in refrigerator overnight. Bake at 450 for 10 minutes or until golden brown. Then transfer them to a baking rack to cool completely. Store in an airtight container.
If you like this recipe, then you will also like my Homemade Flaky Crescent Rolls Recipe post.
I make a commission from purchases made through links in my posts, at no extra cost to you. Read my disclosure for more information.
