Allrecipes home
Make Us Your Home Page
bookmark
Bookmark Allrecipes.com
New Users! Create your FREE Allrecipes.com recipe box.
 
print icon

Gloria's Sausage Gravy with Biscuits

SUBMITTED BY: Debbie

"This is a wonderful sausage gravy and biscuit recipe my cousin serves for breakfast on special occasions."
RECIPE RATING:
The reviewer gave this recipe 29 stars. This recipe average a 4 star rating.
Read Reviews (21)
PREP TIME  45 Min
COOK TIME  10 Min
READY IN  2 Hrs 25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 pound sage flavored ground breakfast sausage
  • 2 tablespoons finely chopped onion
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 dash Worcestershire sauce
  • 1 dash hot pepper sauce
  •  
  • 2 packages active dry yeast
  • 1/4 cup warm water (110 degrees F/45 degrees C)
  • 2 cups warm buttermilk (105 to 115 degrees F/43 to 46 degrees C)
  • 5 cups all-purpose flour
  • 1/3 cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 1 cup shortening
  • 2 tablespoons butter, melted

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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2006 by TchrJrHi
I agree with the other reviewers that this does come out way too thick. Will keep my other... MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2003 by ANNRAC
this recipe is very tasty but the gravy needs to be doubled. It's too thick and it doesn't... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by VEALWINE
very good but as a previous reviewer said please double the amount of milk and as for the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2005 by Rollin
I agree with BABIDOLL02 in the first review. This is not gravy. Nor are these biscuits. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2008 by ironchefwannaB
My family loved this recipe. My husband's eyes got big as he took his first bite. He said it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 18, 2006 by KELLYGOFF
I love this recipe...actually, my mother used to make it all the time and has since passed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2006 by NITASHARP
The chicken seasoning, hot sauce and Worcestershire really gave it a great flavor! One of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2005 by DEANISUE
Yummy gravy! I used a 12 oz chub of light sausage and skipped the salt and nutmeg(although I... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2005 by Naomi Winter
As others said, this is a great recipe, just like the restaurants, however there is just not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2008 by Jen Bird