♥ Sausage Gravy And Biscuits

The blog world is abuzz with talk of spring. But, you wouldn’t know that spring is on its way here; we received several feet of snow in the last week alone. Yaaahh!

In the short time that I have lived in snowy Tahoe, I have learned not to take street and directional signs for granted because it is not uncommon for the signs to be completely buried in snow. Correct spelling of the street names, however, does appear to be something that is taken for granted around here!

It's pronounced "Springwood"!

Cold weather requires comfort food, especially when your morning routine involves a snow shovel and a snow blower!

After all that hard work shoveling and lifting snow, the man needs a hot and filling meal. And I need to assuage my guilt, having sat on the couch in my fluffy bathrobe with a hot cup of coffee watching him do all the work!

Sausage gravy over homemade biscuits sticks to his ribs, and it keeps him full and happy until dinner time. Not in the mood (or feeling guilty enough) to roll out biscuits? This sausage gravy is also quite tasty over hash browns or country fried potatoes. We’ve even enjoyed it over leftover mashed potatoes fried up in patties.

♥     ♥     ♥

Sausage Gravy


1 14-ounce package Gimme Lean Sausage

1 teaspoon fennel seeds

2 teaspoons breakfast sausage seasoning mix (I bought mine in bulk – the basic mixture is fennel, sage, rosemary, marjoram, Turkish oregano, crushed red chili peppers, sea salt and black pepper)

2 Tablespoons canola oil

1/2 cup white whole wheat flour

1 teaspoon sea salt

1-1/2 teaspoons ground black pepper

4 cups plain soy milk


Spray a large cast-iron skillet with oil and heat over medium heat. Crumble the sausage into the pan and stir, breaking up the large chunks of sausage with a wooden spoon. Add the fennel seed and the sausage seasonings, to taste. Continue to cook until the sausage is browned, then cut the heat.

Meanwhile, whisk together the flour, salt and the pepper in a small bowl; set aside. In a large saucepan, heat the oil over medium heat and whisk in the flour mixture. Gradually add the soy milk, whisking constantly, and continue to cook until the gravy thickens to the desired consistency.

Pour the gravy into the sausage skillet and stir to combine. Turn the heat to the lowest setting to keep the gravy warm, stirring occasionally, while the biscuits bake.

♥     ♥     ♥

Whole Wheat Biscuits

Makes about 10 biscuits


3 cups whole wheat pastry flour

4 teaspoons baking powder

1 Tablespoon granulated sugar

1 teaspoon sea salt

3/4 teaspoon cream of tartar

3/4 cup non-dairy butter

1 Tablespoon apple cider vinegar plus enough soy milk to make 1-1/4 cups


Pre-heat oven to 450 F.

In a large bowl, sift together the flour, baking powder, sugar, salt and cream of tartar. Cut the non-dairy butter into the flour mixture and mix with a pastry blending tool until the mixture is crumbly. Add the “buttermilk” all at once and stir with a wooden spoon until just blended.

Turn the dough out on a floured surface and knead about 10 strokes. Roll the dough, with a floured rolling-pin, about 1/4 to 1/2-inch thick. Fold the dough over and roll again. Cut the dough with a biscuit cutter (I use a round drinking glass) dipped in flour.

Place the biscuits, about an inch apart, on a large baking sheet sprayed with non-stick cooking spray. Bake 10 to 12 minutes, or until a lovely golden brown.

Serve immediately.


10 responses to “♥ Sausage Gravy And Biscuits

  1. Mmmmm…biscuits and gravy! Looks delicious.

    I think I use the same biscuit recipe as you, veganized (and made whole wheat) from the Better Homes and Gardens cookbook! They always turn out so light and flaky.

    • That’s hilarious! I’ve been using “mom’s” recipe notecard for years (updated/veganized) and it turns out to be BHG! (I checked my copy of BHG – you are right!) Hmmm, I wonder where her pie crust recipe came from?!

      The biscuits weren’t as light and flaky as they usually are, though. This high altitude cooking thing is causing me some frustration! But, everything is good when smothered in gravy!

  2. Yikes, that snow is insane! We got one last little spit the other week, but it didn’t stick around long, thankfully… Hope you get to experience a bit of spring for yourself soon! In the mean time, vegan biscuits and gravy sound like pretty good consolation. 😉

  3. Wow, that’s a lot of snow! Too funny about the street sign! The sausage gravy looks awesome! And I actually have a package of Gimme Lean Sausage in the fridge. I’m going to make it and pour it all over my plate, over biscuits, potatoes, veggie bacon, fruit… 🙂

  4. You enjoy your gravy the way J does – that’s funny! Personally, I think everything tastes better with gravy!

  5. Y’know, I don’t think I’ve ever had gravy & biscuits. We just did not do the gravy thing in RI! In fact, Italians in RI think gravy refers to pasta/marinara sauce… hehehe. Anyway, I should give it a try, because that looks really yummy.

    Hope that snow’s on its way out by now… yuck!

  6. This is really funny cause I tried a similar recipe just this morning. ‘Not sure what I goofed up on, but it was a bomb with the editors – wish I’d found your post sooner! Anyway, I think I’ll post it later this week as my first disaster. I think our stars must be in alignment cause we both posted taters with toppings on Saturday – yours looks awesome. We’ll have to find that Tofutti sour cream for next time.

    • Your taters look fantastic, but I already told you that! Tofutti sour cream is pretty mainstream, the local grocery stores here in Tahoe carry it. Follow Your Heart has a good one, too, but it isn’t as easy to find around here.

      You must try the gravy again – it is too good to do without! We’ve been making this for years now, and nobody has complained. Not even the dog!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s