This homemade Sausage Gravy is made from scratch and starts with ground bison beef breakfast sausage from Force of Nature meats and delicious seasonings. This flavorful gravy is the best comfort food when smothered over homemade buttermilk biscuits! Check out recipes for both below!
Sausage Gravy Recipe
1lb sausage – we use Bison Beef Breakfast sausage from Force of Nature Meats CLICK HERE for discount link
3 tablespoon butter
4 tablespoons flour
3 cups whole raw milk
- 1. In a large skillet over medium high heat, cook the bulk sausage until brown and crumbly.
- 2. When the sausage is done, add the butter if there is little to no residual butter in the pan. If there is excess oil for the sausage, you may not need to add butter. Ideally, you want about 3 tablespoons of fat, either from the sausage or from the melted butter.
- 3. Sprinkle sausage with flour, stir, and allow to cook for several minutes until the flour can absorb some of the fat and get golden brown.
- 4. Pour the milk over the sausage mixture and stir well to combine. Reduce the heat, and continue stirring with a flat-bottomed wooden spoon over medium heat until the gravy thickens, usually around 5-10 minutes.
- 5. Keep it warm: You’ll want to serve the gravy hot. Since it’s a milk-based gravy with a fair amount of fat, it will get thicker as it cools. To keep it warm, just keep it on the stove over low heat until ready to serve. If it still seems too thick, the best way to thin the gravy is to stir in a splash of milk.
Buttermilk Biscuit Recipe:
6 tablespoons unsalted butter (cold)
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 cup buttermilk (grassfed/organic)
Buttermilk Biscuit Recipe:
- 1. First step is to ensure your butter is extra cold. Stick it in the freezer if that helps. Then grate it like you would cheese.
- 2. Next, you’ll combine the flour, baking powder, salt, and sugar in a bowl. You will then add in the butter and mix everything well to ensure each piece of butter is coated with the flour mixture.
- 3. Make a well in the middle and add the buttermilk. Use your hands to mix just enough to make all of the ingredients.
- 4. Next you will dump the dough onto a lightly floured surface and gently flatten the dough into a rectangle that is about 9 inches long and 5 inches wide. You can use a roller or just your hands for this step. Just try not to overwork the dough. Now here’s how you get those flaky buttermilk biscuit layers: Fold the long sides over in thirds so that you now have a rectangle that is 3 inches long and 5 inches wide. Repeat that process two more times. Flatten the final rectangle so that it’s about an inch thick.
- 5. Finally, you’ll use a biscuit cutter to press straight down (don’t twist otherwise your biscuits won’t rise). You should get a total of about 6 biscuits. To get the last couple, you’ll have to gently squeeze the scraps together into a shape that’s just bigger than the biscuit cutter.
- 6. Bake in a preheated 425 degree F oven for about 15 minutes.
- 7. Cover in sausage gravy or preserves and enjoy!
If you try these recipes let me know what you think!