When I was little, I discovered biscuits and gravy at a small cafe. I loved it and went on a biscuits and gravy spree, ordering it for breakfast every chance I got.
I still love the combo and recently decided to create a gravy recipe to top my sprouted whole wheat buttermilk biscuits. I make the gravy first and while it’s simmering I make the biscuits.
I don’t use all-purpose flour very often, but I do in this sausage gravy. It’s used here as a thickener. Without it your gravy will be too runny.
I’ve tried a couple other substitutes like sprouted flour and arrowroot powder, but neither work as well. So, this is one of the few times I use refined all-purpose flour. If you have a healthier thickener that works well for you, please let me know what it is!
I also use raw whole milk that I purchase at Real Foods Market. Using whole milk will make the gravy thicker.
And I use Redmond Farms Real Salt and onion powder and garlic powder that I buy at Real Foods Market. You can buy this seasoning gift set on Amazon or at Real Foods Market. You’d think I was a Redmond Farms affiliate! I’m not—I just really like their stuff.
- ½ lb pastured sausage
- 4 Tbsp flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 4 cups whole milk
- ½ tsp unrefined sea salt
- 1 tsp pepper
- Heat a large skillet over medium-low heat.
- Add sausage and cook until browned. Do not drain.
- Sprinkle with flour and allow it to cook for 2-4 minutes (cooking the flour prevents your gravy from having a raw flour taste). Stir constantly to prevent the flour from burning.
- Add the onion powder and garlic powder.
- Pour in milk and stir well.
- Add salt and pepper.
- Turn heat to low and simmer until the gravy has reached desired thickness.
- While gravy is simmering and thickening, make your sprouted whole wheat buttermilk biscuits.
- Serve hot over biscuits.