White Sausage Gravy

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
about 4 to 6 main course servings
Level:
Easy

Ingredients
  • One 12-ounce tube bulk pork sausage
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • Freshly ground black pepper, to taste
  • Baking Powder Biscuits, recipe follows
  • Baking Powder Biscuits
  • Biscuits:
  • 2 cups all-purpose flour (about 8 ounces), plus more for dusting
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1 teaspoon fine salt
  • 7 tablespoons cold unsalted butter, sliced
  • 3/4 cup milk
  • Glaze:
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter, melted
Directions

Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, 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, stirring, 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 season with pepper. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.

Glaze:

To make the biscuits: Place a rack in the center of the oven and preheat to 450 degrees F. Line a baking sheet with two layers of parchment paper. Set aside.

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Rub 2 tablespoons of the butter into the flour with your fingertips until completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Gently stir the milk into the flour mixture to make a loose dough.

Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. (For a flakier biscuit repeat the folding 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 prepared baking sheet. Press together the scraps of dough and cut 2 more biscuits.

To make the glaze: Mix the cream and melted butter together in a small bowl. Lightly brush the tops of the biscuits with the glaze. Bake until lightly browned, about 15 minutes. Cool on a rack for 5 minutes before serving.

Yield: 8 biscuits

Copyright 2001 Television Food Network, G.P. All rights reserved


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4.6 120
Perfect as written I just added a couple poached eggs then the gravy over biscuits and it was heaven! item not reviewed by moderator and published
I finally found the perfect recipe! The gravy perfect without any extra flour. Just make sure you simmer it for several minutes and not the 2 mins it says in the recipe. And the biscuits were great! Make sure your baking powder is not expired and that you fold over the dough at least 3 times...that is the key to fluffy biscuits! item not reviewed by moderator and published
The biscuits were not as fluffy as I would have hoped. I was thinking these would be more like a chic-fil-a biscuit but they were a little flat, although tasty. The gravy was very simple to make and I added 1/2 cup extra milk plus 2 more TBSP of flour to thicken up the gravy more. I think I'll play around with this gravy recipe until I get it exactly how I wanted but overall my family was pleased. item not reviewed by moderator and published
Our go to recipe for biscuits and gravy every time! Easy and delicious! item not reviewed by moderator and published
I just got done making this. I used grands home style butter flavor biscuits. I then made the sausage gravy according to the directions using Jimmy Dean original sausage. My first time making biscuits and gravy and it was amazing. Definitely will be a go to for sausage gravy!!!! item not reviewed by moderator and published
So delicious! If you want to add a little kick to it I would recommend buying spicy Italian sausage... All in all, both the biscuits and the gravy were delicious. (Another note: I just folded the dough 3 times and then cut it into 9 squares which worked great also.) item not reviewed by moderator and published
I love sausage gravy !!!!!!!!!!!! item not reviewed by moderator and published
This is my go to recipe for sausage gravy. I make Grandma Williams recipe for biscuits; find the recipe here. item not reviewed by moderator and published
Really good. While it is not the best we get from our local breakfast restaurant "Farmhouse", it's really good. I used Pillsbury frozen biscuits (large pack from BJ's and pre-cooked, crumbled pre-packaged sausage and bacon bits. Added a little butter to the pan to give it more fat for the flour. Cooked up really quick with these ingredients and the breakfast was ready in 20 minutes. item not reviewed by moderator and published
Awesome recipe!! Going out for biscuits & gravy will never happen again for this lady...unless I'm feeling lazy. My first time ever making it & turned out nicely. Loved it!! item not reviewed by moderator and published

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Breakfast for Dinner