Tender, flaky, homemade Southern Style Biscuits, smothered in rich, creamy Sausage Gravy are a classic Southern breakfast, and the ultimate comfort food.
Biscuits and Gravy... soft buttermilk 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.
Printable Recipe
Southern Biscuits and Sausage Gravy
Ingredients
1 pound roll pork breakfast sausage
1/4 cup + 2 tablespoons pure olive oil
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)
Biscuits: Recipe Here
Directions
Crumble and cook sausage in a large skillet over medium heat until browned. Don't drain the grease.
Add oil, allow to heat for 30 seconds, then stir in flour.
Cook, stirring constantly until flour starts to brown.
Stir in evaporated 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.
Biscuits and Gravy... soft buttermilk 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.
Printable Recipe
Southern Biscuits and Sausage Gravy
Ingredients
1 pound roll pork breakfast sausage
1/4 cup + 2 tablespoons pure olive oil
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)
Biscuits: Recipe Here
Directions
Crumble and cook sausage in a large skillet over medium heat until browned. Don't drain the grease.
Add oil, allow to heat for 30 seconds, then stir in flour.
Cook, stirring constantly until flour starts to brown.
Stir in evaporated 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.
Did you make this recipe? I'd love to hear what you thought of it. Or snap a picture and share it on social media with the hashtag #homesteadrecipes. I'd love to share your creation too!
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.
ReplyDeleteMy mom was an economical cook, and believed in saving the regular milk for drinking, so she used evaporated milk in her cooking. I think it gives the gravy a richer flavor too.
DeleteThank you so much for taking the time to read my blog and leave a comment. I love reading what you thought about the post, if you made one of the recipes, or suggestions on what you would like to see in the future.