How to Make Homemade Gravy for Biscuits Without Sausage

Biscuits and gravy is a classic Southern breakfast staple. The flaky biscuits soaked in creamy peppery sausage gravy is comfort food at its finest. However, those avoiding meat or lacking breakfast sausage on hand can still enjoy this dish by making homemade gravy for biscuits without sausage.

With just a few simple ingredients like flour, butter, milk, and seasonings, you can whip up a hearty meatless gravy to top your homemade or store-bought biscuits. Read on for step-by-step instructions on how to make sausage-less gravy from scratch.

Ingredients for Sausage-Free Biscuits and Gravy

To make biscuits and gravy without sausage, you will need:

For the Biscuits:

• 2 cups all-purpose flour or White Lily Self-Rising Flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 – 1 cup buttermilk or whole milk

For the Gravy:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 cups whole milk

Optional seasonings:

• 1/4-1/2 teaspoon poultry seasoning or sage

Step-by-Step Instructions

Making the Biscuits

1. Preheat oven to 450°F

2. In a large bowl, whisk together the flour, baking powder, and salt.

3. Cut the cold butter into small cubes. Use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs

4. Make a well in the center and pour in 3/4 cup buttermilk. Stir until a shaggy dough forms, adding more buttermilk if needed.

5. Turn out onto a lightly floured surface and knead briefly until dough comes together.

6. Pat into a 1/2 inch disc and cut out biscuits with a biscuit cutter. Place on a parchment-lined baking sheet.

7. Bake 12-15 minutes until golden brown.

Making the Sausage-Free Gravy

1. Melt the butter in a skillet over medium heat.

2. Whisk in the flour until smooth. Cook 1 minute stirring constantly.

3. Whisk in the milk, salt, and pepper. Bring to a simmer, stirring often.

4. Reduce heat and simmer 10-15 minutes, until gravy thickens to desired consistency.

5. For extra flavor, add 1/4-1/2 teaspoon poultry seasoning or sage. Taste and adjust seasonings as needed.

6. Serve gravy warm over freshly baked biscuits.

Tips for the Best Homemade Biscuits and Gravy Without Sausage

• Use ice cold butter and work it into the flour quickly to get those coveted flaky biscuits.

• Don’t overwork the biscuit dough. Mix it just until it comes together.

• Brush biscuits with melted butter before baking for an extra golden top.

• Let the gravy simmer until thickened. Don’t rush it or it may be too thin.

• For richer flavor, use whole milk or half and half instead of low-fat milk.

• Add a touch of maple syrup or honey to round out the flavor if needed.

• Stir in sautéed mushrooms, diced tomatoes, or spinach for a veggie gravy.

• For a smoky flavor, use smoked paprika instead of regular paprika.

• Top with shredded cheese, crumbled bacon, or a fried egg for even more richness.

Vegan and Dairy-Free Options

To make dairy-free biscuits, use your favorite non-dairy milk and vegetable shortening or coconut oil in place of butter. For the best texture, use milk alternatives like almond or oat milk.

For a vegan gravy, use vegetable broth instead of milk. Melt vegan butter or olive oil and whisk in an all-purpose gluten-free flour. Slowly pour in veggie broth seasoned with salt, pepper, poultry seasoning, and a dash of nutmeg. Let simmer until thickened.

Sprinkle the biscuits and gravy with nutritional yeast for a savory, cheesy flavor.

Frequently Asked Questions

What can I use if I don’t have buttermilk?

You can make a quick buttermilk substitute by mixing 1 tablespoon lemon juice or white vinegar per 1 cup of milk. Let sit 5 minutes before using. Soured milk or plain yogurt also works well.

Do I need special biscuit flour?

All-purpose flour works fine, but Southern brands like White Lily make lighter, flakier biscuits. Swap up to half the all-purpose flour for cake flour for extra tenderness.

Can I freeze leftover biscuits and gravy?

Yes! Let biscuits cool completely then place in a freezer bag. Wrap and freeze gravy in an airtight container up to 3 months. Reheat biscuits in the oven and gravy in a saucepan or microwave to serve.

What kind of milk works best for gravy?

Whole milk or half and half give the creamiest, richest gravy. For a lighter gravy, you can use low-fat or skim milk. Avoid non-dairy milk as it may curdle.

What do I do if my gravy is too thick?

No problem, just stir in a bit more milk to reach your desired consistency. For very thick gravy, you may need to add up to 1 cup milk.

Make Biscuits and Gravy a New Breakfast Staple

With this easy recipe, you can enjoy tender homemade biscuits smothered in creamy, peppery gravy – no sausage required. This comforting Southern classic is worth getting out of bed for. Once you master the basics, you can customize it by adding herbs, vegetables, cheese, or other mix-ins. Leftovers also reheat beautifully. So go on and treat yourself to a hearty homemade breakfast.