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Sausage Gravy and Biscuits

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Biscuits and Gravy

Okay I promised Sausage Gravy for those delectable biscuits, so here it is!

For years growing up the only thing I would order for breakfast at restaurants was biscuits and gravy. I’m sure that contributed to my waist line, but I couldn’t help myself. It was and still is one of my favorite comfort foods, warming to the body as well as the soul.

So when I asked Memaw for her secret recipe she handed it over gladly, and I was surprised just how easy it was to make.

Classic Biscuits and Gravy

Only 5 ingredients! Just how Memaw used to make it in the heart of Minnesota at the restaurant. Thick, but not too thick. Peppery, but not too much. A savory breakfast to fuel your day.

Sausage Gravy and Biscuits
Prep time

Cook time

Total time


Memaw’s sausage gravy recipe, a classic white gravy perfect over biscuits.
Recipe type: Breakfast
Serves/Makes: 4

  • 1 lbs Breakfast Sausage (pork or chicken)
  • 2 Tbs. All Purpose Flour
  • 1+ Cups 2% or Whole Milk
  • 1 tsp. Salt
  • 1 tsp. Black Pepper

  1. Ok start with your pan on high heat. Brown the sausage into tiny bits. If your sausage came in casings remove from casings before cooking.
  2. Once the sausage is cooked, browned (not burned), whisk or use a good wooden spoon to stir in 2 tbs of flour into the sausage drippings. Scrape up the bits on the bottom of the pan and work the flour into a paste.
  3. Then slowly whisk in your milk to the flour and sausage until the flour is dissolved. Bring the gravy to a boil to thicken. If the gravy is too thick, slowly add milk by the tablespoon until it’s the consistency you want. Hint: it should not boil and spit everywhere that’s too thick.
  4. Remove from heat and add salt and pepper to taste. I use both liberally.
  5. Enjoy over our buttermilk biscuits!


Try Our Homemade Buttermilk Biscuit Recipe!

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