Total Time
30mins
Prep 10 mins
Cook 20 mins

I saw Judge Renee Hardin-Tammons prepare this on the news the other morning and I wanted to lick the screen! This is from her new cookbook I'm Guilty of Loving Southern Cooking.

Ingredients Nutrition

Directions

  1. Place sausage,bacon and mushroom in a skillet.
  2. Cook over high heat,stirring constantly until sausage is no longer pink and bacon is done but not hard.
  3. Stir in flour and be sure to scrape sides to get all of the bits of meat incorporated into flour.
  4. Cook for 2-3 minutes until roux is just thickened.
  5. Gradually add cream and milk,stirring constantly.
  6. Season with salt and pepper to taste.
  7. If too thick,add more milk to desired consistency.
  8. Serve over buttermilk biscuits and enjoy!
Most Helpful

5 5

I made this for myself this am, I let out the mushrooms because I didn't have any. I had to use whole milk because I didn't have 2 %. It had a great taste. I am sure my DH will eat some later. Thanks for the great recipe!

4 5

Made this for my DS and it came out great. The only changes I made were to use turkey sausage, bacon and fat-free half-and-half. He took the leftovers home! And has requested the recipe.