Sausage Gravy and Biscuits and Brian Gotter Interview – This biscuits and gravy recipe uses buttermilk biscuits. It also includes turkey sausage. This makes a hearty, family-favorite breakfast that is ready in just 15 minutes.
In our “Cooking with Milwaukee Community Leaders,” we interviewed former #TMJ4 Meteorologist Brian Gotter. He is now the MACC Fund’s Major Gifts Officer.
You can also listen to the podcast version of this interview and cooking episode –
Easy Sausage Gravy and Biscuits
This biscuits and gravy recipe uses buttermilk biscuits and turkey sausage. It makes a hearty, family-favorite breakfast that is ready in just 15 minutes. Nothing says comfort like waking up to a warm plate of creamy gravy ladled over hot, steaming biscuits for breakfast! This is one of my favorite comfort food breakfasts.
Biscuits And Gravy
You’ll find biscuits and gravy on most Southern breakfast menus. It’s hard to tell exactly when people started putting sausage gravy on their biscuits. Still, it was a combination that made sense. The ingredients were readily available and inexpensive.
To make sausage gravy you have to start with a good breakfast sausage. If you start with a good breakfast sausage, everything else falls into place. We use turkey sausage for this recipe.
After browning the sausage, you add a bit of flour to thicken your gravy. All the fat you need is in the sausage. Since it is turkey sausage, you do not need to drain the fat. Then, we add milk to our flour and sausage mixture. Add the milk slowly. Stir as it goes in. You’ll watch the gravy thicken in front of your eyes.
How To Make Perfect Sausage Gravy Every Time
Making gravy is a fairly simple kitchen task. Fat, thickener, and liquid come together to create a smooth sauce that is perfect for many meals. Then, you have to decide how thick you want the gravy.
For a thicker gravy, simmer it longer. For a thinner gravy, simmer is less time. Gravy is so forgiving too. If you accidentally simmer it a bit too long, it will get too thick. Add a little more milk as you heat it until it reaches the desired consistency.
Sausage Gravy and Biscuits
Materials
- 1 16 oz Can of refrigerated buttermilk biscuits
- 1 lb package of turkey Sausage
- ¼ cup flour
- 2 cups milk
- salt and black pepper to taste
- soy sauce for color and sodium optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Put biscuits 1-2 inches apart on an ungreased cookie sheet.
- Bake in the oven until golden brown, about 13 to 15 minutes.
- Meanwhile, cook sausage in a large skillet over medium heat until thoroughly heated, about 5 to 6 minutes.
- You can use red pepper flakes and toss them in as the sausage is cooking
- Stir in flour until well combined.
- Slowly, add (room temperature) milk, stirring continuously, until the gravy thickens and comes to a boil.
- Reduce heat to med-low; simmer and stir for 2 more min.
- Season to taste with salt and pepper.
- Split biscuits in half.
- Put 2 halves on each plate; top with 1/3 cup gravy.
Video
Notes
Make sure that you stir in the flour completely and let it cook with the sausage & grease for 1-2 min before adding the milk, this will take out any “pasty taste”.
Nutrition
Cooking Secrets for Men
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Our series, Cooking with Milwaukee Community Leaders, was featured in “Milwaukee Magazine” May 2023 edition, called “Civic Gastronomy”. Click here to read the full article.
A few days later, they were discussing me on the radio. It is a local Foodie show called “This Bites” on Radio Milwaukee 88.9 dining critic Ann Christenson from Milwaukee Magazine and Radio Milwaukee’s resident foodie Tarik Moody. My series, Cooking with Milwaukee Community Leaders, is in the show’s first few minutes.
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In The News
Shepherd Express (Milwaukee) article on our Cooking with Milwaukee Community Leaders show – you can read that article here
Good Counsel HS (My Alma Mater) Magazine article about Cooking Secrets for Men – you can read that article here.
Meet Charlie DeSando – “Voyage Tampa” article, which you can read here.
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Fun interview with Bran Gotter
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