Gloria’s Sausage Gravy (use 30 min biscuit recipe for biscuits)

Course: Breakfast



  • 1 pound sage flavored ground breakfast sausage
  • 2 tablespoons finely chopped onion
  • 3 tablespoon all-purpose flour
  • 3 cup milk
  • 1 teaspoon poultry seasoning
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 dash Worcestershire sauce


  • 2 packages active dry yeast (4-1/2 tsp yeast)
  • ¼ 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
  • cup white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon salt
  • 1 cup shortening
  • 2 tablespoons butter melted


  • Preheat oven to 450 degrees F (230 degrees C).
  • 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.
  • 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.
  • Bake in preheated oven for 8 to 10 minutes, until golden. Remove from oven and brush tops with melted butter.