Biscuits and Sausage Gravy


I am NOT a baker. Dough of any sort just doesn’t seem to be my friend.  So I found at my local store some frozen buttermilk biscuit dough. We love it and it will be a staple here at home in the future. The gravy is totally mine!

Sausage Gravy

1 lb. pork breakfast sausage (I buy the less expensive brands. It renders more fat with a better flavor)

1/2 cup flour

1 quart half and half


The trick is low and slow. Crumble your sausage in a medium saucepan and slowly heat it. Breaking it up as you go. To make small crumbles without browning the sausage which can make the sausage dry and hard.

Once your sausage is cooked thoroughly and you have rendered all the fat from it add the flour to the gravy and fat. DO NOT DRAIN THE FAT OFF. THIS IS WHERE YOUR FLAVOR COMES FROM. I say this because it’s a sore subject with me. I was making gravy about a year or so ago and Derick wanted to help me. He drained the meat!!!! I was sooooo mad. I think I may have held a grudge for a c

pour over biscuits and enjoy



ouple of days about that.

Once you have added your flour mix it and cook for 3 to 4 minutes. The flour should soak into the fat but not leave the sausage dry. You can add a small amount of butter if need be. Keep in mind that cooking the flour in the grease for a few minutes will keep your gravy from feeling gritty.

After the flour has cooked, slowly add the half and half stirring constantly. We like thick gravy. Add more if you like it thinner. Cook stirring occasionally to avoid lumps from forming paying special attention to the bottom of your pan. I find that the flavor is great as is. No need to add anything other than a small amount of ground cayenne.

You can use milk if you prefer. I like the half and half because it is creamier than milk but not as expensive as cream.

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