Sausage gravy and biscuits
Peppery, creamy sausage gravy spooned over hot flaky biscuits, the Southern breakfast that makes a very good dinner.
- 35 min total
- 25 min hands-on
- A little more hands-on
- Serves 4
- About $1.61 a serving
- 850 calories
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 1 can refrigerated biscuit dough, 8 biscuits
- 1 lb breakfast sausage, 1 roll
- 3 cups milk
From your pantry
- ⅓ cup all-purpose flour
- ¼ tsp salt
- 1 tsp black pepper
- 1 pinch cayenne pepper (optional)
Each serving has about 850 calories, 29 g protein, 66 g carbs and 52 g fat, and costs about $1.61 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No milk? Half-and-half works.
Steps
Tap an underlined word for a quick explanation.
Heat the oven as the biscuit can says, usually 350°F, and set the biscuits on a about 2 inches apart.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
the biscuits 13 to 17 minutes, until . Start the gravy while they bake.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 15 min
Cook the sausage in a large over medium-high for 7 to 8 minutes, breaking it into small , until no pink is left. Don’t the fat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Medium-high heatTimer: 8 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Turn the heat to medium, sprinkle the flour over the sausage, and stir for 1 to 2 minutes, until you can’t see any dry flour.
Medium heatTimer: 2 min
Dolly’s tip: The fat and flour are what thicken the gravy. If the pan looks dry, stir in a tablespoon of butter.Pour in the milk about a cup at a time, stirring constantly and scraping the bottom of the pan.
Medium heat
Let it 4 to 6 minutes, stirring often, until it’s thick enough to coat the back of a spoon.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 5 min
Dolly’s tip: It keeps thickening off the heat, so stop when it’s a little looser than you want. A splash of milk loosens it again.Stir in the salt, the pepper and the cayenne, then taste and add more pepper if you like.
Split the warm biscuits open and spoon plenty of gravy over them.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
