Turkey Gravy and Biscuits

turkey sausage and biscuits on a white plate with a sprig of rosemary.

5 from 4 votes

Start your day off right with a delicious and satisfying meal of turkey sausage gravy and biscuits, perfect for any occasion.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Brunch, Dinner

Cuisine: American, Southern

Servings: servings

Calories: 587kcal

Author: Renae Gerhardstein

Equipment

Baking Sheet
parchment paper
skillet
medium bowl

Ingredients

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

Instructions

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.

Video

Notes

Recipe variations:

Ground Turkey (vs Turkey Sausage) - replace the turkey sausage with plain lean ground turkey. Add 1 teaspoon fennel seed and 1 teaspoon dried sage to the meat while cooking.

Gravy with Herb Biscuits - Add your favorite minced fresh herbs to the biscuit dough before baking.

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.

How to Store and Reheat:

Store the biscuits in a sealed bag and keep them on the countertop for up to 3 days.

The gravy should be cooled first, then transferred to a sealed container, and kept in the fridge for 3-4 days.

Reheat the biscuits in the microwave for a few seconds. Reheat the gravy on the stovetop, and add a splash of milk if needed to thin it out a bit.

Nutrition