Whatcha Makin' Now?: The Best Biscuits and Gravy, Ever.

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Thursday, January 9, 2014

The Best Biscuits and Gravy, Ever.

The Best Biscuits and Gravy, Ever - Make the gravy in the same pan you cook the sausage!

I love biscuits and gravy. It's by far my most favorite of all breakfast meals. I usually use a packet of dry gravy mix but those days are over. This sausage gravy recipe is so easy and delicious.

Jacob said this was the way his Aunt Donna made gravy. Unfortunately I didn't get to meet her before she past away, but I only hear stories of her amazing recipes and hosting of family gatherings.


Once you make this thick and creamy gravy serve it on top of biscuits with a side of hash-browns.

There is no going back to powder mix or canned gravy for this girl!

The Best Biscuits and Gravy, Ever - Make the gravy in the same pan you cook the sausage!


Sausage Gravy

1 pound Breakfast Sausage (I use Honeysuckle Turkey Breakfast Sausage)
1/3 cup flour
4 cups whole milk
1/2 teaspoon seasoning salt
2 teaspoons black pepper (more/less, depending on your tastes)
8-10 Biscuits (I use the Aldi brand tube of 8 biscuits.)
Serve with a side of hash-browns

Crumble and brown the sausage over medium-high heat until fully cooked. Reduce the heat to medium-low. Sprinkle half the flour and stir until the sausage soaks it all up and then add the rest of the flour. This meat will look very dry. Continue to stir and cook for another minute.

Turn up heat to medium-high and pour in the 4 cups of milk. Add in pepper and seasoning salt. Stir consistently until gravy is very thick. (Once the mixture starts to boil it will thicken very quickly.) It will take 10 minutes or so. If the gravy gets too thick, add a little more milk.

Add more seasoning if needed. Serve over warm biscuits with a side of hash-browns.

Source: The Pioneer Woman

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