The basic recipe for biscuits and gravy is amped up with some spices and cooked to perfection! The best comfort food, and it barely requires any work at all!
Table of Contents
- Sausage Gravy and Biscuits
- Is It Supposed… To Look Like That?
- Why Drain The Fat?
- Could You Make This Vegetarian Instead?
- Two Main Ways To Substitute Vegetables
- Do You Have To Use Milk And Cream For This Recipe?
- PIN this pic to your DINNER BOARDS and remember to FOLLOW ME ON PINTEREST!
- Biscuits and Gravy Recipe
Sausage Gravy and Biscuits
Found in diners all over the Southern USA, sausage gravy and biscuits is the ultimate comfort food.
Nourishing, thick, and packed with protein and biscuity goodness, this recipe might not look the best, but it definitely tastes incredible.
Make sure you make your very own buttermilk biscuits for this recipe and definitely do not skimp on making a thick and luscious sauce with plenty of fat!
Is It Supposed… To Look Like That?
By far, the common thing that would be said about sausage gravy and biscuits is that it is a pretty… interesting coloration.
Instead of the thick, inviting brown of a classic British gravy or even the thick, vibrant red of an Italian tomato sauce, sausage gravy is decidedly grey.
However, the color and appearance of this dish does not at all give any indication to the incredibly savory, fatty, and rich flavor. Sausage is just quite grey in color, sadly, and there isn’t really a lot in this recipe to help change the color
Don’t worry, though; try it once, and you won’t mind the appearance at all.
Why Drain The Fat?
A lot of recipes that involve cooking and browning some meat before adding the rest of the ingredients tend to include the step to drain most of the fat away before carrying on.
This might seem pretty strange to most people, seeing as how fat is usually a pretty big portion of the flavor of most dishes.
However, it is actually a vital part of this recipe because if you don’t drain the fat, then the flavor of the sausage will take up way too much of the taste of this dish.
Don’t worry about missing out on fat, either – this recipe replaces the lost sausage fat with butter, which compliments the flavor of the dish perfectly and makes for a way better gravy!
Could You Make This Vegetarian Instead?
While many Southerners might cry out in anger at the idea of making his dish vegetarian, it is actually super easy to turn this meal veggie.
Seeing as the majority of the flavor comes from the biscuits and gravy anyway, it isn’t hard to replace the meat with a vegetable alternative.
Two Main Ways To Substitute Vegetables
- Using Meat Substitutes
The easiest option is to use your favorite meat substitute, like Quorn, especially if you can get one with a particularly meaty and sausage-like texture.
- Using Vegetables
If you aren’t a fan of the common meat substitutes, you can just use some vegetables instead.
For more meaty flavor, really double up on the veggies with a ton of umami flavor.
Try cooking with a lot of onions, and use mushrooms as well to help contribute even more meatiness.
Though it won’t be quite the same, it will definitely be vegetarian!
Just make sure that you use a lot of extra fat because the vegetables likely won’t release any fat of their own!
Do You Have To Use Milk And Cream For This Recipe?
This recipe calls for adding both milk and cream to make your gravy, but is it really necessary to use both?
Well, the milk provides the necessary quantity of liquid to make a gravy with just the right amount of thickness. If you tried to use all cream, it would be way too thick and gluey. If you just used milk, though, then it would be too thin and not have that necessary amount of fat.
A good substitute would be half and half, though this will actually have less fat in it than if you used this combination of milk and cream as listed in this recipe.
If you do use only milk, try and add a larger amount of butter to help make up for any missing fat.
Looking for more hearty and filling Pork recipes? Try these out:
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Biscuits and Gravy
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Karlynn Johnston
- 4 buttermilk biscuits
- 1 pound ground pork sausage
- 1 tablespoon salted butter
- ¼ cup flour
- 1 1/2 cups milk
- 1 cup heavy cream
- 1/8 teaspoon ground thyme
- 1/8 teaspoon ground basil
- pinch red pepper flakes
- Salt and ground black pepper to taste
- In a large skillet over medium-high heat, fry the sausage until browned. Drain most of the grease, leaving 2-3 tablespoons left in the pan.
- Add in the butter and melt. Sprinkle the flour over top, then fry, stirring, until the butter is lightly browned and smells nutty.
- Slowly stir in the milk, stirring to ensure that the flour doesn’t clump. Once added, stir in the cream and the spices.
- Cook on medium-low, stirring often, for several minutes until thickened.
- Add salt and pepper to taste.
- Remove and spoon over warm biscuits to serve. Garnish with fresh parsley if desired.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.