Impossible^TM Sausage Made From Plants Biscuits and Gravy

A Southern-style sausage gravy recipe so rich and indulgent, it will leave your mouth watering and dare we say, knees trembling. Although he now lives in California, Impossible Foods Chef J. Michael Melton is a Southern boy at heart—and in stomach. Chef J. Michael Melton dipped into his country days to re-create a creamy, dreamy, and ultra-comforting biscuits and gravy recipe using meaty, herbaceous, and peppery Impossible Sausage Made From Plants (Savory).

Here are a few helpful tips when making your sausage gravy:

Make sure to cook Impossible Sausage Made From Plants (Savory) until golden brown, because more sear means more flavor.

If your gravy turns out too thick, simply add more cream in small amounts at a time, continuing to stir, until gravy is the desired consistency. If your gravy doesn’t quite thicken as you would like, mix a “paste” of 2 tablespoons flour with 3 tablespoons of water.

Watch out for flour lumps! It is critically important that during the gravy making process, you whisk until all the flour is dissolved to achieve that velvety smooth gravy texture—unless you enjoy a pocket of flour in your sauce.

Now time to smother your fluffy, soft dough biscuits in this meaty gravy decadence. Freshly-baked, homemade buttermilk biscuits are great here, but your favorite store bought biscuits will also work perfectly.

Rumor has it that sausage gravy was born during the Revolutionary War. Nowadays, sausage gravy is a traditional Southern breakfast dish in the United States, but we could eat it any time of day. We suggest sharing with your friends and family but totally understand if you don’t want to.