Southern Biscuits and Sausage Gravy
Servings: 6 people
Calories: 308kcal
Southern Biscuits and Sausage Gravy is probably the most quintessential breakfast comfort food of all time. Making the biscuits from scratch is the secret to biscuits and gravy perfection. And then the rest of just gravy. Dang good gravy.
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Ingredients
- 6 Southern biscuits Click link for recipe
- 16 oz breakfast sausage
- 3 tablespoon bacon grease or vegetable oil, or butter
- 3 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- ½ teaspoon Kosher salt
- ½ teaspoon adobo seasoning
- 1 teaspoon freshly ground black pepper or more, to taste
Instructions
Do Ahead
- Make a batch of Southern Biscuits (click for complete recipe).6 Southern biscuits
- In a large skillet, cook the sausage. Transfer to a heatproof bowl and set aside. Wipe out the skillet.16 oz breakfast sausage
- Add the grease (or butter) to the skillet over medium heat. Once hot, stir in the flour and cook for 1 to 2 minutes, stirring often.3 tablespoon bacon grease, 3 tablespoon all-purpose flour
- Whisk in the milk and the cream, whisking continuously until no lumps appear. Stir with a wooden spoon until starting to thicken, about 4 to 6 minutes.1 cup whole milk, 1 cup heavy cream
- Add the salt, seasoning, and pepper, and then the cooked sausage (See NOTES).½ teaspoon Kosher salt, ½ teaspoon adobo seasoning, 1 teaspoon freshly ground black pepper
- Taste and add more salt, if desired.
- Pour the sausage gravy over the warm biscuits and serve at once.
Video
Notes
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
If you don't have self-rising flour, use this formula: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
We usually add about ¾ (12 ounces) of the cooked sausage to the gravy and save the rest for another use. We like that ratio of cream to sausage. However, if you prefer more sausage, then add all of it to the gravy.
The biscuits can be made 1 to 2 days in advance. Gently reheat in the microwave when ready to serve. Store in a covered container.
Leftover gravy will keep covered in the fridge for up to 5 days and can be frozen for up to 2 months.
Nutrition
Calories: 308kcal | Carbohydrates: 3g | Protein: 12g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 685mg | Potassium: 195mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg