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Wednesday, November 23, 2011

Biscuits and Sausage Gravy

Biscuits and Gravy... soft biscuits, smothered in warm, rich gravy was a Sunday morning tradition in our house when I was growing up. Served with eggs over easy and cold glasses of milk, it filled our bellies and our hearts with love. My mom never was one to measure things, she was one of those cooks who added a handful of this, or a pinch of that. She was one of the best cooks around though. I prefer measuring things, so after some trial and error, I finally came up with the right mix of ingredients. While I don't make this every weekend like my mom did, it is a treat that I make for my family at least once a month and a family favorite.

Biscuits and Sausage Gravy


1 pound roll pork breakfast sausage
1/4 cup + 2 tablespoons shortening
1/2 cup all-purpose flour
1 -12 oz can evaporated milk
4 1/2 cups water
Sea salt and fresh ground pepper to taste (Start with 1 teaspoon salt and 1/8 teaspoon pepper and go from there)


Crumble and cook sausage in a large skillet over medium heat until browned. Don't drain the grease.
Add shortening and once it's melted, stir in flour.
Cook, stirring constantly until flour starts to brown.
Stir in milk and water, and continue cooking and stirring until gravy is thick and bubbly.
A little more water may be added if gravy seems to thick.
Season with salt and pepper to taste and serve over biscuits.

Note: *This makes a lot of gravy, and feeds 6 to 8 people. For smaller groups, you can half the recipe.

1 comment:

  1. Mmm biscuits and gravy! One of our favorites, too :) I've never thought to use evaporated milk and water in the gravy, I've always just used plain old milk. I'll have to give this version a try next time I make biscuits and gravy.