Gloria's Sausage Gravy with Biscuits Recipe - Allrecipes.com
Gloria's Sausage Gravy with Biscuits Recipe
  • READY IN ABOUT hrs

Gloria's Sausage Gravy with Biscuits

Recipe by  

"This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.
Kitchen-Friendly View
  • PREP 45 mins
  • COOK 10 mins
  • READY IN 2 hrs 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2003

this recipe is very tasty but the gravy needs to be doubled. It's too thick and it doesn't soak into the biscuits. I used 2 tbsp of flour and 2 cups of milk. I also eliminated the salt altogether.

 
Most Helpful Critical Review
Nov 26, 2008

I agree with BABIDOLL02 in the first review. This is not gravy. Nor are these biscuits. I could not believe the long list of useless ingredients I was looking at. It actually got me so curious I just had to try it. I followed the recipe for both the biscuits and the gravy to the letter. Measured everything (which I rarely do anymore). I must say this turned out to be exactly like so concoction my mother would have made when I was a kid. What is the point of the poultry seasoning? What is poultry seasoning? And the nutmeg! Why am I putting "Nutmeg" in my sausage gravy? Let's not forget the biscuits, or were they rolls? If you simply get rid of the yeast and butter your looking at buttermilk biscuits that take about five minutes prep time and 10 minutes in the oven. I don't want to wait 2 1/2 hours for my B&G in the morning! If you really want a decent gravy in the morning try "Bob Evans Sausage Gravy" on this site. It has great reviews and too simple to make.

 
Jun 05, 2006

I agree with the other reviewers that this does come out way too thick. Will keep my other recipe going, although thank you for the post.

 
Dec 15, 2003

very good but as a previous reviewer said please double the amount of milk and as for the flour I used 3 tablespoons.Awesome!! tastes like the stuff I order at restaurants!! even better

 
Jan 10, 2006

The chicken seasoning, hot sauce and Worcestershire really gave it a great flavor! One of the reviewers was crazy for wondering why they should put it in, I think it's the best I've made in quite some time! I didn't add the nutmeg and added only a teaspoon or so of chopped onions from the spice rack and adjusted the milk/flour ratio just slightly to suit our preference. Thanks for the twist.

 
Jan 11, 2005

As others said, this is a great recipe, just like the restaurants, however there is just not enough gravy and it comes out too thick. I doubled it and added more milk-add enough so that you get the consistancy you personally like. It was just too thick for me. Make sure you cook the flour well to get rid of the pasty taste before you add the milk.

 
Sep 09, 2010

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.

 
Aug 12, 2011

I love this recipe...actually, my mother used to make it all the time and has since passed away. I'm so grateful that I found it here. I realize that it does come out a bit thick, but I add milk as needed to make it come out just right. The "unusual" spices give it a nice twist on something that normally is a bit on the bland side. UPDATE....8/12/2011 although I have for the most part memorized this recipe(Thanks again for submitting Debbie!!) I just can't help but comment on some of the really nasty comments left here. There are plenty of pre-mixed packages of garbage that you simply add water to or if feeling a little daring substitute milk. This recipe can take many different directions that's the beauty of it, and for people who are not family with poultry seasoning, maybe they should become a little more educated in the kitchen before writing such a nasty review.

 

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Nutrition

  • Calories
  • 764 kcal
  • 38%
  • Carbohydrates
  • 74.9 g
  • 24%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 42.8 g
  • 66%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 1844 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

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