Ingredients with Measurements:
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon cayenne pepper
- 1 can refrigerated biscuits (8 count)
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Cook breakfast sausage in a large skillet over medium heat until browned and cooked through.
3. Sprinkle flour over the sausage and stir to combine.
4. Gradually pour in milk while whisking constantly to prevent lumps from forming.
5. Add salt, black pepper, garlic powder, onion powder, thyme, sage, and cayenne pepper. Stir to combine.
6. Cook the sausage gravy until thickened, about 5-7 minutes.
7. Remove from heat and set aside.
8. Open the can of biscuits and separate them.
9. Place the biscuits in the bottom of the pie dish, overlapping slightly to create a crust.
10. Pour the sausage gravy over the biscuits.
11. Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the gravy is bubbly.
12. Let cool for a few minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 32g
Carbohydrates: 26g
Protein: 20g
Sodium: 1030mg
Sugar: 4g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of breakfast sausage.
- Almond milk or soy milk can be used instead of whole milk for a dairy-free option.
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free option.
- Homemade biscuits can be used instead of refrigerated biscuits.
Variations:
- Add shredded cheddar cheese on top of the sausage gravy before baking.
- Add diced onions and bell peppers to the sausage while cooking for added flavor.
- Use a different type of sausage, such as spicy or maple-flavored.
Tips and tricks:
- Make sure to whisk the milk into the sausage and flour mixture gradually to prevent lumps from forming.
- Use a fork to prick holes in the bottom of the biscuits before placing them in the pie dish to prevent them from puffing up too much.
- Let the pie cool for a few minutes before slicing to prevent the gravy from spilling out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a large platter with a side of fresh fruit or a small salad.
Garnishes:
Sprinkle chopped fresh parsley or chives on top of the pie before serving.
Pairings:
Pair with a glass of orange juice or a cup of coffee for a classic breakfast combination.
Suggested side dishes:
Serve with a side of roasted potatoes or hash browns for a hearty breakfast.
Troubleshooting advice:
- If the gravy is too thick, add more milk to thin it out.
- If the biscuits are not cooked through, cover the pie with foil and continue baking until the biscuits are golden brown.
Food safety advice:
Make sure to cook the sausage to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Biscuits and gravy is a classic Southern breakfast dish that dates back to the early 19th century.
Flavor profiles:
Savory, creamy, and slightly spicy.
Serving suggestions:
Serve hot and enjoy as a breakfast or brunch dish.
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