Turkey biscuits and gravy is the perfect weekend breakfast or brunch. This recipe is a favorite in our house because it’s simple but the meal is SO flavorful. The best part is, you don’t have to spend hours before you can enjoy it- Turkey sausage gravy and a batch of fluffy buttermilk biscuits takes just 30 minutes to make!
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Savory Turkey Sausage Gravy and Biscuits
Sausage gravy and biscuits is a classic breakfast dish that is super popular in the south, but it’s a favorite from the east coast to the west, too. The recipe was introduced to Renae by her father-in-law, Leo, who learned how to make it from his mother.
Several tweaks have been made to it over the years, including this healthier version!
Use our 3 ingredient biscuits recipe to keep things simple, then layer on a one-skillet gravy that is sure to knock your socks off!
We can’t completely call this a healthy recipe, but it is a healthier option! Turkey sausage gravy is definitely lower in calories and fat, especially saturated fat, than pork sausage.
We love them, too! Try your hand at making our recipes for Bisquick buttermilk biscuits or cheddar biscuits.
If you want a fantastic holiday appetizer, make a batch of mini cheese biscuits.
Ingredient Notes and Substitutions
For the Gravy
- Turkey sausage – If you can’t find this, you can use chicken sausage or any ground meat available.
- All-purpose flour – This is used to thicken the gravy. You can use gluten-free flour if you need to, and even whole wheat flour works well.
- Milk – You can use any kind of dairy milk you have on hand, and even non-dairy milk products work.
- Worcestershire sauce – This special ingredient adds a savory and slightly tangy flavor to the dish. You can leave it out if you’re not a fan. Another option is to use a dash of cayenne pepper for a little spicy heat.
How to Make Fluffy Biscuits
Preheat the oven to 475 degrees F.
To make this dish, start by adding ground turkey sausage to a skillet. Use a fork or masher to break it up as it cooks. Once the sausage is browned, bring the pan to a boil until the meat is no longer pink.
Then, prepare biscuits while the meat is browning.
Empty the dough bowl onto a lightly floured counter and scrape out any remaining dough or flour from the bowl.
Pat into a thick rectangle. Fold in thirds, turn and fold again 3 times.
Cut the biscuits with a 2½” to 3″ biscuit cutter. Press the biscuit cutter down and bring it straight up on biscuits, no twisting.
Pat the excess dough out, cut, and repeat the process.
Then, place biscuits on a baking sheet and bake for 10-12 minutes until lightly golden brown. While the biscuits are in the oven, go ahead and make the turkey sausage gravy.
How to Make Turkey Sausage Gravy
Sprinkle flour evenly on the top of browned turkey sausage. Stir and cook for a minute.
Slowly add milk, stirring constantly. Then, add Worcestershire sauce, and simmer until the turkey sausage gravy is thick and creamy.
If the milk gravy gets too thick, add more milk a little at a time up to 1/2 cup.
Serving Turkey Gravy and Biscuits
To serve, split the biscuit open and place it on a plate. Spoon on a generous helping of turkey sausage gravy, and serve it up while it’s hot!
- Ground Turkey (vs Turkey Sausage) – You can use plain lean ground turkey. Add 1 teaspoon fennel seed and 1 teaspoon dried sage to the meat while cooking.
- Meatless (Vegetarian) Gravy – Make this dish even leaner by using your favorite plant-based ground protein substitute.
- Biscuits and Gravy Casserole – This recipe can even be made as a baked casserole! First, prepare the turkey sausage gravy in a large skillet per the recipe. Make the dough and cut the biscuits. Place the raw biscuits right into the gravy, then bake the whole dish for 350º for 15 minutes.
Yes, you can use evaporated milk as a substitute for fresh milk. The ratio is 1:1. For 1 cup of milk for your gravy, use 1 cup of evaporated milk. It will have a slightly sweeter flavor and texture than fresh milk.
Instead of milk for gravy, you can use water, vegetable broth, beef broth, or chicken broth. For a richer flavor, you can use heavy cream.
Turkey Gravy and Biscuits
- 1 pound turkey sausage (see notes for ground turkey)
- ⅓ cup all-purpose flour
- 3 ½ cups milk (whole or 2%)
- 1 tablespoon Worcestershire sauce
- 2 cups self-rising flour (see notes for all-purpose flour)
- 1 ½ cups heavy cream (don't substitute milk, heavy cream is a must!)
- ½ teaspoon sea salt
- Preheat oven to 475º F. Add ground turkey sausage to skillet, breaking it up with a fork or hamburger masher. Brown the sausage meat over medium heat until it is no longer pink. Prepare biscuits while the meat is browning.
- Add flour and salt to a medium bowl. Pour in cold cream and stir with a heavy wooden spoon until mixed (about 30 seconds).
- Empty bowl with dough onto a lightly floured counter and scrape out any remaining dough or flour from the bowl. Pat into a rectangle about 2" thick. Fold in thirds, turn 1/4 and fold again, continuing 3 times.
- Cut biscuits with a 2½" to 3" biscuit cutter. Press the biscuit cutter down and bring it straight up on biscuits. Do not twist the biscuit cutter for the tallest biscuits. Pat excess dough out, cut, and repeat the process.
- Place biscuits on a cookie sheet about 2" apart. Bake for 10-12 minutes, until lightly golden. Prepare the turkey sausage gravy while the biscuits are baking.
- Sprinkle 1/3 cup of flour evenly over the top of browned turkey sausage. Stir to mix flour and sausage together, and cook for 1 minute. Add milk slowly, a little at a time, stirring constantly.
- Then add Worcestershire sauce, and continue stirring until the turkey sausage gravy is thick and creamy. If milk gravy gets too thick, add more milk (up to 1/2 cup) a little at a time.
- To serve, split the biscuit open and place it open-faced on a plate. Spoon on a generous helping of sausage gravy so that the biscuit is entirely coated. Serve immediately.