Prep 0 mins
Cook 15 mins
WARNING:You will want to lick the plate clean after tasting these biscuits and gravy! It has been a family recipes for over 110 years. I find using the fatty sausage mild or hot from Jimmy Dean works great. He has a sage sausage but I never use it. It just doesn't taste as good. Enjoy!
- Fry sausage in large skillet. Crumble sausage as you go.
- Add sage.
- When sausage is completely cooked, add flour a little at a time soaking up the grease from the sausage. Stir it around. DO NOT DRAIN GREASE! Depending on how lean your sausage is you may need more or less flour. More will make it thicker. If the sausage is too lean, cut back on the milk.
- Keeping burner on medium low heat, Add milk a little at a time. Constantly stirring.
- Add cream. Your gravy should be thickening. If it is too thin, add some flour and small amount of milk in a cup. Stir and add slowly until desired gravy thickness is achieved.
- Add salt and pepper to taste. The more pepper you add, the more the flavor comes out and makes your gravy a little hotter.
- Pour over fresh hot biscuits. Warning: They may lick the plate clean!
Excellent! I had about 1 1/2 half cups of half & half and used 2% milk to make the 3 cups. I added about a 1/4 cup of butter to the sausage because I didn't seem to have enough grease. In the end I added about 1/2 cup of water to get it to the consistency we like. I omitted the sage, we go for a more spicy sausage and gravy, so added tabasco. Thank you, great recipe!
WOW! I always thought I made really good biscuits and gravy but wanted to compare to another recipe just to verify. Well, I do make good gravy but I must admit, this recipe tops mine by a smidgin. I followed recipe exactly and it was absolutely awesome. Perfect consistency - which was amazing since I expected to have to thicken or thin it but didn't have to worry about either. I did add a little garlic powder (about 1 tablespoon) - just my kind of gravy!! Thanks so much for a great recipe! Will definitely be making it often. Made for PAC 2012.
Great recipe & the gravy thickens wonderfully! I will confess to be hesitant about adding two tablesppons of sage so I only added ONE. I used Jimmy Dean's premium sausage & stirring the sage into it as it cooked. It flavored the gravy nicely & next time I might add more. The sausage I used didn't leave a lot of grease so the flour coated the meat. Served with biscuits & sliced melons for Sunday brunch. Made for Spring 2010 Pick A Chef.