Classic biscuits with sausage gravy is a dish that usually evokes fond memories and warm emotions. I have made this on a regular basis for my family for years. Fairly quick to put together, and especially good for weekend chore days around the house when you don’t have time to make lunch.
Mr. MondayisMeatloaf’s great-grandparents owned a saw mill in Kentucky back in the day and his great-grandmother would prepare breakfast for their employees everyday that included…you guessed it….classic biscuits with sausage gravy. Grandma would make a full spread each day so each worker had a full belly for a long day of hard work. Eggs, bacon, biscuits, sausage gravy, and more.
You will definitely need to put on a fresh pot of coffee, and whip up a delicious batch of Perfect Southern Buttermilk Biscuits. Enjoy your coffee, but be sure to leave some since you will need it later!
Slide your biscuits into the oven to cook, and then it’s time to cook a pound of breakfast pork sausage. Crumble up the sausage well as it cooks.
Remove the sausage from the pan when it is done onto a dish while we start the gravy. Make a roux from bacon grease and flour. I usually have this on hand, so I don’t have to fry a pound of bacon every time a recipe needs some–especially if it isn’t part of the dish. If you don’t have it on hand, I suggest baking some bacon in the oven which takes about 20-30 minutes then collecting the grease from this and saving the bacon for salads or BLT’s later. 😉
The amount of grease that you will use depends on the amount of gravy you are intending to make. I usually am making a large skillet of gravy so I use 1/3 to 1/2 cup of baking grease. I also use 1/2 to not quite a cup of self-rising flour. Be careful of putting to much flour in as you can add more at this stage but can’t take it back once it’s in.
*Tip: I use 2% milk in my gravy, and find that when using self-rising flour in place of all-purpose flour it tends to give me creamier and thicker gravy so I don’t have to use whole milk. This makes the dish a bit healthier!
We are going to cook our roux for a few minutes to cook the flour so that our gravy doesn’t have a doughy flavor. Keep your eye on the roux so that it doesn’t burn.
Remember that coffee we made at the beginning? Well, we are going to about a 1/4 cup of it in our roux. Watch out though, it will steam really big and will have to be stirred immediately. Pour in your milk, stirring as you do so. You can always add more milk so be conservative in your pouring as we cannot add additional flour at this step.
*Tip: Have your milk uncapped and ready to go! This step is very quick, and we won’t to make sure we don’t over-brown the roux.
At this point we are going to start adding pepper. I use a combination of fresh ground and out of the can as there can never be enough pepper in sausage gravy. When you think you might have enough you are probably half way there. Adjust the thickness of you gravy as you cook by adding more milk where you think necessary.
Continue to add pepper, and when the consistency is how you like it add the crumbled breakfast sausage back in. The gravy will be thick and full of sausage, so switching to a spatula to stir is optimal.
*Reminder: The crumbled sausage will have some fat and this will thin your gravy slightly when you put it back in.
Keep the heat on its lowest setting, because once the heat is turned off as the gravy cools it will continue to get thicker. By keeping the heat on its lowest setting you are essentially keeping the gravy at the same thickness.
Classic biscuits with sausage gravy can actually be stored for up to three days in an airtight container, however, when reheating you will have to add additional milk to thin the gravy back to the consistency you like.
Before you know it you’ll be a pro at making classic biscuits with sausage gravy!
Classic Biscuits with Sausage Gravy
- 1 lb breakfast pork sausage
- 1/3 cup bacon grease
- 1/3-1/2 cup self-rising flour
- 1/4 cup coffee
- 4-6 cups 2% milk varies due to volume made
- 2 tbsp black pepper to taste
- Make one recipe of buttermilk biscuits.
- Cook breakfast pork sausage over medium heat until no longer pink, crumble sausage while cooking. Remove to plate and set aside. Melt bacon grease in pan, add flour then cook 3-4 minutes. Add coffee, stir one minute. Add half the milk, whisk to combine then add the second half of the milk. Add pepper, and stir until desired consistency is achieved. Add milk if it becomes to thick. Add sausage back to gravy, stir well to combine. Serve immediately over biscuits.
- May refrigerate in an airtight container for up to three days. When reheating add a bit of milk to get gravy back to its regular thickness,
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