Sandra This Bobby Flay Biscuits and Gravy is a creamy and savory recipe, which is made with hot sausage and milk. It’s the perfect Southern breakfast, ready in about 25 minutes.
Bobby Flay Biscuits And Gravy Recipe Ingredients
- 12 ounces hot bulk sausage
- 12 ounces mild bulk sausage
- 4 tablespoons all-purpose flour
- 1/2 gallon whole milk (8 cups)
- Salt and freshly ground black pepper to taste
- Your favorite biscuits, store-bought or homemade, for serving
How To Make Bobby Flay Biscuits And Gravy
- Brown the Sausage: In a large, heavy pot or Dutch oven over medium-high heat, cook the hot and mild bulk sausage, breaking it up with a spoon, until it is browned and fully cooked. Do not drain the grease.
- Make the Roux: Sprinkle the flour over the cooked sausage and its drippings. Stir constantly and cook for 1-2 minutes to cook out the raw flour taste.
- Create the Gravy: Gradually pour in the milk, a little at a time, while stirring or whisking constantly to prevent lumps. Continue to cook, stirring frequently, until the gravy comes to a simmer and has reached your desired thickness.
- Season and Serve: Season generously with salt and pepper to taste. Serve the hot sausage gravy ladled over warm, split biscuits.
Recipe Tips
- How to get a lump-free gravy? The most important secret is to thoroughly stir the flour into the sausage and its grease to create a smooth paste (a roux) before you start adding the milk. Then, add the milk slowly, especially at the beginning, while whisking constantly.
- What’s the best sausage to use? Using a combination of both hot and mild bulk sausage, as the recipe suggests, is the key to a perfectly balanced, flavorful gravy that’s savory with just the right amount of kick.
- How do I adjust the gravy’s thickness? If your gravy is too thick, simply whisk in a little more milk until it reaches your desired consistency. If it’s too thin, let it continue to simmer gently for a few more minutes, as it will thicken as it cooks.
- Can I make the gravy ahead of time? Yes. You can make the sausage gravy, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. It will thicken considerably when chilled.
What To Serve With Biscuits And Gravy
This is a classic Southern breakfast that is a hearty, complete meal on its own. It is traditionally served with:
- A side of fried or scrambled eggs
- Crispy hash browns or home fries
- A simple fruit salad to cut the richness
How To Store Biscuits And Gravy
- Refrigerate: Store leftover sausage gravy in an airtight container in the refrigerator for up to 3 days. Store any leftover biscuits separately at room temperature.
- Reheat: The best way to reheat the gravy is on the stovetop over low heat. Add a generous splash of milk and stir frequently until it is hot and has returned to a creamy consistency.
Biscuits And Gravy Nutrition Facts
- Serving: 1/8th of gravy recipe
- Calories: 520 kcal
- Carbohydrates: 25g
- Protein: 22g
- Fat: 38g
- Saturated Fat: 18g
- Sodium: 950mg
Nutrition information is estimated for the gravy only and may vary based on ingredients and cooking methods used.
FAQs
No, and this is a crucial step! The rendered fat from the sausage is what you will use to make your roux. It is packed with flavor and is essential for a rich, authentic sausage gravy.
Yes. While bulk pork sausage is classic, you could also use ground breakfast sausage or even a good quality turkey sausage. Just make sure it has enough fat to create the roux.
For the richest, most classic gravy, whole milk is highly recommended. You can use 2% milk, but the final gravy will be slightly less creamy and rich.
Bobby Flay Biscuits And Gravy Recipe
Description
A classic, hearty Southern breakfast featuring a rich and creamy sausage gravy made from scratch, served over warm, fluffy biscuits.
Ingredients
Instructions
- In a large pot, brown the hot and mild sausage together until fully cooked. Do not drain the grease.
- Sprinkle the flour over the cooked sausage and stir for 1-2 minutes until the grease is absorbed.
- Gradually pour in the milk while whisking constantly to create a smooth gravy.
- Continue to cook over medium heat, stirring, until the gravy has thickened to your liking.
- Season generously with salt and pepper.
- Serve hot over split biscuits.
Notes
- The most important tip for this recipe is to not drain the grease from the sausage; it is the flavor base for the entire gravy.
- For a perfectly smooth, lump-free gravy, add the milk slowly at first while whisking constantly.
- The combination of hot and mild sausage provides the perfect balance of savory flavor and gentle heat.
- Don’t be shy with the black pepper! A generous amount is the signature of a classic sausage gravy.
