I don't know about you, but I absolutely adore biscuits and gravy. However, there is only two of us in the house and I only know how to make enough to feed the proverbial army. Enter my attempt to freeze the leftovers for the future.
In the past, I have made and frozen raw biscuits for future delicious adventures. Again, I only know how to make A LOT of food. While I can eat an entire batch of biscuits, my waistline and future Amanda always thanks me for having a modicum of restraint.
I use Give Me Some Oven's 3-ingredient Coconut Oil Biscuit recipe. The biscuits are basically foolproof and I always have the ingredients in our pantry. Plus, I can whip up the dough in about five minutes. I usually freeze the cut biscuits on a baking tray and then move them to a freezer safe container once they are ready.
When I am ready for some biscuits, all I need to do is preheat the 400 degrees and bake the biscuit for 12-15 minutes or until golden brown.
Freezing sausage gravy, on the other hand, was completely new to me. After doing some reading, freezing the gravy separately from the biscuits and in individual portions made the most sense. A brick of gravy just sounded like a terrible idea.
First, I made my sausage gravy. I actually don't have a written recipe for this. I just brown a pound of sausage, then add enough flour to soak up the grease, and then add "boxed milk product" until the gravy is the right consistency. After that, I salt and pepper to taste.
I have a pile of silicone muffin liners that I thought would work well for freezing and they hold the perfect amount of gravy for one biscuit. Following my similar procedure for the biscuits, I first froze the gravy overnight and then popped each gravy disk out and put them in a freezer-safe container.
When it comes time to eat more biscuits and gravy, I'll pop a couple of the disks out and thaw them before reheating in the microwave. I will probably need to add some more liquid in order to thin the gravy back out.