My cousin makes a delicious version of this sausage gravy and biscuit recipe that she serves on rare occasions.
| Prep Time: | 45 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound sage flavored ground breakfast sausage
- 2 tablespoons finely chopped onion
- 1 tablespoon all-purpose flour
- 1 cup milk
- ½ teaspoon poultry seasoning
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- 2 packages active dry yeast
- ¼ cup warm water (110 degrees F/45 degrees C)
- 2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
- 5 cups all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon salt
- 1 cup shortening
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 450 degrees F (230 degrees C).
- To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.
- To make biscuits: Dissolve yeast in warm water; let stand 5 minutes. Stir in buttermilk and set aside. In a large bowl, combine flour, sugar, baking powder, soda and salt. Cut in shortening with pastry blender until looks like coarse meal. Stir in yeast-buttermilk mix and mix well. Turn out onto lightly floured surface and knead gently 3 to 4 times. Roll out flat to 1/2 inch and cut with 2 1/2 inch biscuit cutter. Place on lightly greased baking sheet and cover. Let rise in warm place 1 1/2 hrs.
- Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.
Nutrition Facts
| Calories | 764 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 13 g |
| Sodium | 1844 mg |
| Sugars | 13 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I am rating this recipe one star as written, just based on the gravy. The ratio of meat to milk was just not right. As most reviewers said, much much more milk was necessary. The seasonings were just OK, but just too salty. 1 dash each Worcestershire sauce and hot pepper sauce were not enough to add any meaningful flavor. I did NOT make the biscuits (known everywhere else as Angel Biscuits) because I didn’t want to take that much time. Thanks for the recipe, but I believe I’ll stick to my own sausage gravy recipe. I brown the sausage, remove from the pan, brown flour in the sausage grease, then add milk, a little salt, and black pepper. When it’s thickened I add the cooked sausage. Simple wins for me this time.
I only made the gravy. But it was terrible. So thick! The nutmeg was just weird and out of place and it was all so salty and just strange.
This is a great recipe for unorthodox biscuits! If you are in the mood for something different try it! It is a little labor intensive but my family’s reactions were worth the effort.
I did not care for this recipe.
Although this recipe does have a good flavor, it’s really just creamy sausage with no gravy. I even doubled the flour & milk that was called for and still wasn’t satisfied.
Very interesting. Good seasoning, but the hot sauce doesn’t make up for the lack of pepper. I added a tablespoon of fresh-ground black pepper. And as many people say, it really needs more milk and flour. It’s rich enough so that it doesn’t require half-and-half. I use 2% milk. Don’t know about the biscuit recipe since I used packaged ones. I learned something from the nutmeg, W-sauce, onion and poultry seasoning. Overall, I’d just say more pepper and more milk. (WHO cooks a POUND of sausage for SB&G other than a restaurant?)
Excellent, both the biscuits and the gravy! I left out the nutmeg (personal preference) and everything else was easy and perfect! Thank you!
This is a good base recipe. My husband liked the taste but I did end up adding more milk. Next time would increase the flour to at least 2 tbsp and milk to 2 cups. I did drain the sausage a little after browning to get rid of some the grease.
This recipe is the only reason my girlfriend stays with me. The combination of spices leaves you glowing after eating it. Everyone complains about the recipe not calling for enough milk, sure it needs more milk but it doesn’t justify giving one star. Just add more milk until its the consistency you like. Gloria keep up the good work!
Not a real recipe for biscuits. The gravy recipe seems close, but I don’t like the over use of nutmeg in white sauces these days. Not everything should taste like Swedish meatballs.
We didn’t really care for this recipe that much. There was something about it that just didn’t taste quite right, but I can’t put my finger on it. Usually I like onions, but in this recipe I didn’t care for it. Since the gravy came out really thick I added some extra milk to thin it out a little. I don’t think I will make this one again since I’ve made other biscuits and gravy recipes that I’ve liked better.
I didn’t find it too thick at all and I used the calculator to increase the recipe to 60 servings for a Master Gardener training class at our local AgCenter. It was the hit of the morning. I left out the hot sauce and put a bottle on the table for anyone who wanted to heat it up. It held very well all morning in a crock pot on low, too.
double ingrediants except sausage
we listened to the advice of the others and doubled the recipe… and instead of pork we made it with our friend’s elk sausage … it is a huge hit with the whole family…this time i am trying it with sage!
This is the best sausage gravy recipe I have ever had. Get a ton of compliments whenever I make this. Thanks so much for a great recipe!
I added 1 more tbs of flour and 2 more cup of milk and used a tube of biscuits. Ready in 1/2 and hour! yummy D
I have been making this recipe for years and it’s the best but yes you do have to tweak it. I use a pound and a half of sausage (use what you like, my family likes maple). Increase the onion to you taste at least a quarter cup. Increase the flour; I use 4 1/2 tbsp and then use 4 1/2 cups milk. But always use the same ratio of flour to milk. I use 1 1/2 tsp poultry seasoning since I increased the liquid. Nutmeg is optional. I used Pillsbury frozen buttermilk biscuits. This is a great recipe. I have been using this for 10 years.
Good. I will thin out gravy next time- not enough milk.
Don’t let the nutmeg scare you away from this recipe. It adds a richness and flavor that no one will be able to put their finger on. I substitued Hot pork sausage for the sage. I left out the dash of hot sauce put added a 1/4 tsp of rubbed sage. Delicious!
My family loved this recipe. My husband’s eyes got big as he took his first bite. He said it was just like the restaurant’s version. Other viewers are correct in leaving the sausage and doubling(tripling even!) the rest of the ingredients. The gravy would be great to make ahead and have on hand to ease the rush in the morning. (I cheated and made frozen biscuits and it was still fantastic.)
Very tasty…I doubled everything except the sausage…the spices might sound odd, but they give it the “sausage gravy” taste…I made my own cheddar biscuits