Pro Tip:
To ensure the best gravy, make sure the flour’s raw smell has dissipated before adding the milk to avoid a pasty taste. The flour should be lightly browned. Additionally, do not drain the sausage fat after cooking, as it aids in creating the gravy roux.
How to Serve Biscuits and Gravy
To serve our homemade biscuits and gravy, split the cooled biscuit in half and ladle the sausage gravy on top. Traditionally, it’s a breakfast dish, but it’s equally delectable for dinner. Here are some favorite side dishes:
Make-Ahead
You can prepare the gravy and biscuit dough the night before, making it effortless to reheat the gravy while the biscuits bake in the morning.
- To Refrigerate: Wrap the biscuit dough in plastic wrap for an overnight stay. Let the gravy cool completely, then refrigerate it in an airtight container for 2-3 days.
- Freezing: After cooling thoroughly, you can freeze the gravy for 3-5 months.
- To Reheat: Allow the gravy to thaw in the refrigerator overnight, then gently reheat it on low heat on the stovetop, stirring occasionally. Add a splash of milk to thin if needed.
Pro Tip
Keep the gravy warm, as it thickens as it cools. For serving a crowd, leave it covered on the stove on the warm or low setting. If it becomes too thick, simply add a bit of milk to thin it.
