Joanna Gaines Biscuits and Gravy Recipe

This Joanna Gaines Biscuits and Gravy Recipe features savory Jimmy Dean sausage browned in a skillet and simmered into a rich, pepper-flecked cream sauce. The result is a hearty, velvety gravy that smothers hot, flaky biscuits in a blanket of pure comfort. It is the ultimate family-favorite breakfast that transforms simple pantry staples into a weekly requested feast.

Joanna Gaines Biscuits and Gravy Ingredients

• 16 ounce package Jimmy Dean all-natural sausage: The high fat content and seasoning in this specific brand provide the necessary base flavor and grease for the roux.
• 1/2 to 1 cup All-Purpose Flour: Used to thicken the rendered fat; the amount depends on how much grease your sausage releases.
• 3-4 cups Milk: Whole milk creates the richest gravy, but 2% works as well. You need enough to cover the meat and reach your desired consistency.
• Salt and Black Pepper: This is a “pepper gravy,” so be heavy-handed with the coarse black pepper for that authentic kick.
• Biscuits: A batch of homemade “JoJo’s Biscuits” or high-quality store-bought buttermilk biscuits, baked fresh.

How To Make Joanna Gaines Biscuits and Gravy

1. Brown the Sausage: Place a medium-to-large skillet over medium-high heat. Add the Jimmy Dean sausage. Break it up with a wooden spoon and cook until it is completely browned and no pink remains. Crucial Step: Do not drain the grease! You need that rendered fat to make the gravy.
2. Create the Roux: Reduce the heat slightly. Using a large spoon, sprinkle the flour evenly over the cooked sausage meat. You want to add just enough flour to soak up the remnant grease and coat the meat, creating a pasty consistency. Avoid adding excess flour, or the gravy will be clumpy and taste doughy. Stir well and cook for 1 minute to toast the flour.
3. Add the Milk: Pour the milk directly into the skillet until it completely covers the sausage mixture. Start with about 3 cups. Stir constantly to dissolve the flour-coated sausage into the liquid.
4. Simmer and Thicken: Turn the heat down to low. Simmer the gravy gently for approximately 10 to 15 minutes. Stir occasionally as it bubbles; it will transform from a thin liquid into a thick, creamy sauce. If it gets too thick (like paste), simply splash in more milk to thin it out.
5. Season: Taste the gravy. Add salt to taste and a very generous amount of black pepper. The pepper is the signature flavor profile here, so don’t be shy.
6. Serve: Split warm biscuits in half and place them on a plate. Ladle the hot sausage gravy generously over the top and serve immediately.

Recipe Tips

• The Grease Factor: If your sausage is very lean and doesn’t release enough grease, add a tablespoon of butter or bacon grease before adding the flour. You need fat to hydrate the flour.
• Milk Temperature: While you can pour straight from the carton, letting your milk sit at room temperature for 10 minutes can help it incorporate smoother into the hot roux.
• Continuous Stirring: When you first add the milk, stir vigorously. This breaks up any flour clumps and ensures a velvety texture.
• Adjusting Consistency: Gravy thickens as it cools. Take it off the heat when it is slightly thinner than you want it to be on the plate.

What To Serve With Biscuits and Gravy

• Scrambled Eggs: Soft eggs provide a lighter texture alongside the dense biscuits.
• Fresh Fruit: A bowl of berries or melon cuts through the heavy richness of the cream gravy.
• Crispy Bacon: For the ultimate meat-lover’s breakfast.
• Coffee: Strong black coffee is the traditional beverage to balance the savory meal.

How To Store Biscuits and Gravy

• Refrigerate: Store the gravy in an airtight container for up to 3 days. Store biscuits separately to prevent them from getting soggy.
• Reheat: The gravy will solidify into a gelatinous block in the fridge. Reheat it in a saucepan over low heat, adding a splash of milk or water to loosen it back into a sauce.
• Freeze: You can freeze sausage gravy for up to 2 months. Thaw in the fridge overnight and reheat slowly, whisking well if the dairy separates slightly.

Biscuits and Gravy Nutrition Facts

• Calories: 450 kcal
• Fat: 28g
• Carbohydrates: 35g
• Protein: 14g
• Sodium: 950mg

Nutrition information is estimated per serving (1 biscuit with gravy).

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