The biscuits are easy to make, and the gravy is loaded with sausage.
How to Make Sausage Gravy
This version of sausage gravy is a beloved Southern recipe – there are many variations to be found. Sage and nutmeg are two of the more pronounced flavors in the gravy, giving it a slightly more elevated taste than you would find in simple milk gravy. One of the differences you’ll find when you talk to people about how to make gravy for biscuits is whether or not they make a traditional roux (just drippings and flour), or they add the flour directly to the sausage after it’s browned. I’ve made it both ways; the gravy thickens up just fine when you add the flour to the browned sausage mixture.
Tips on Making Biscuits and Gravy
I recommend preparing the biscuits first (but not baking them yet), getting the gravy started, and then baking the biscuits while the gravy is thickening up. That way you can stir the gravy frequently which is hard to do when your hands are covered with flour and dough.Test that the pan is hot by adding a few drops of water. When they evaporate on contact, the pan is ready.If you dislike the sage and nutmeg flavors in this gravy, omit the nutmeg and use a regular pork breakfast sausage instead of the sage-flavored variety.
Best Homemade Biscuits
As for the biscuits, there are countless recipes that have been handed down over the years in Southern families. Many swear that White Lily Self-Rising Flour is essential to making light fluffy biscuits. However, in my experience, you can make perfectly respectable biscuits even if you can’t get your hands on that Southern staple. You can also mix up the ratio of butter and shortening, or just use one or the other, or use lard if you prefer. In the spirit of the gracious South, please share with us your favorite way to make biscuits and gravy.
How to Make Your Own Buttermilk
If you don’t have buttermilk in the house, you can add 1 tablespoon of lemon juice or white vinegar into a measuring cup and then add milk until the two combined measure 1 cup.
How to Store Leftovers for This Dish
Refrigerator: Store leftover biscuits and separately. Refrigerate the sausage gravy in an airtight container for 3 to 4 days. Refrigerate the biscuits in an airtight container for 4 to 5 days. Reheat the gravy on the stovetop slowly until it’s simmering. Reheat the biscuits in a preheated 350°F oven on a baking sheet covered with foil or parchment paper, about 5 to 7 minutes or until heated through. Freezer: Freeze sausage gravy for up to 3 months in a freezer-safe zipper bag or container. Defrost in the refrigerator and reheat on the stovetop slowly until it’s simmering. Freeze biscuits in a freezer-safe zipper bag or container. Defrost in the refrigerator and reheat in a preheated 350°F oven on a baking sheet covered with foil or parchment paper, about 5 to 7 minutes or until heated through.
More Classic Southern Recipes
Shrimp and Grits Smothered Turkey Wings Southern Cornbread Buttermilk Fried Chicken Hoppin’ John
If you don’t have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Instead of 4 tablespoons each of butter and shortening, feel free to use 8 tablespoons of shortening or butter, or any combination up to 8 tablespoons.
2 1/2 cups self-rising flour, plus extra for flouring your surface 2 teaspoons sugar, optional 1/2 teaspoon kosher salt 4 tablespoons vegetable shortening (see Recipe Note) 4 tablespoons butter, cut into cubes, chilled 1 cup chilled buttermilk, plus 1 to 2 tablespoons more, if needed 1 tablespoon melted butter, optional, to brush on top of biscuits after baking
For the Sausage Gravy:
1 pound sage-flavored pork sausage 1/4 cup finely chopped white or yellow onion 6 tablespoons all-purpose flour 4 cups whole milk 1/2 teaspoon poultry seasoning 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 to 2 dashes Worcestershire sauce 1 to 2 dashes Tabasco sauce, cayenne pepper, or other hot sauce 1 to 2 tablespoons butter or bacon grease (if needed)
Prepare a floured surface for shaping the dough and have an un-greased baking sheet ready (lined with Silpat sheets if you have them). To measure the flour, spoon it into the measuring cup, and level it off with the back side of a knife. If you scoop the flour, it will pack into the measuring cup, yielding too much flour. Place biscuits on the baking sheet so that they just touch (for crunchy sides, leave space in between). Reshape scrap dough and continue cutting. Remember to handle the dough as little as possible. (At this point you can start on making the sausage gravy below, and put the biscuits in the oven right before adding the milk in the last gravy step.) Continue cooking, breaking up the sausage into smaller pieces, until no pink remains. Stir in the onions and cook until they are transparent. Add the cooked sausage back to the pan on medium heat, and sprinkle the flour over the sausage. Stir in the flour and cook for about 6 to 8 minutes, until the mixture starts bubbling and turns slightly golden brown.
