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Thank you for thee best biscuit receipe ever!! I have been searching for 20 years and my family loved these so much!! I didn’t try the gravy because I only had bacon, so I improvised. Thanks again for a great biscuit recipe.
This was awe some! I cut the recipe in half. To be honest I thought that my family would not care for it. Everyone loved it. .
Don’t use milk use single cream. Don’t cook sausage meat first. You need to sweat the onions off on a low heat first on a low heat then turn up the heat just before they go translucent but not coloured. then add the sausages…. Make sure you stir constantly otherwise the onion will burn and go bitter. the sausage meat will cook in just a couple of minutes. If you do it the way recipe says then you over cook the meat, goes dry and like small rubber balls and it loses a lot of flavour. Also using cream instead of milks makes the gravy less watery and tasteless and gives it more richness… Just be careful not to split it.
OMG! This was fantastic! I used Everglades seasoning and no nutmeg or poultry seasoning. Really loved the simplicity of making this too. Thanks for sharing!
I didn’t care for the taste of this gravy. Perhaps it was the sage sausage and poultry seasoning.
Can’t wait to make this. About how many biscuits does the recipe make?
Wow, that’s a pretty complicated white gravy recipe.
My version: Fry the sausage patties in an iron skillet, or any other kind of skillet. Pour off all but about 3 Tablespoons of sausage grease. Add plain flour, a little at a time, stirring quickly to let the flour absorb the grease. Keep adding flour until there is little shiny grease left in the pan. The flour/grease should not be cooked enough to turn it brown! Add a can of condensed milk, a bit of cream, and/or regular milk and stir stir stir! Bring it all up to a boil, and then cut down the heat to simmer. Keep stirring and scraping the sides often. Any combination of condensed milk, sweet milk, and cream is fine, but don’t add water – just milk. You should add at least 3 cups of liquid to that amount of flour and grease. Stir until the gravy has thickened. Turn off the heat – the gravy will continue to thicken as it cools. Stir in lots of salt and pepper to taste. That’s it! Be sure to use breakfast sausage – not the sweet or hot Italian sausage.
This is just about how I was taught to make it. The only difference seems to be that I use a roll of sausage, not patties and add just a touch of sugar, about 2 teaspoons. Whole milk works perfectly for me.
My guess is that you get that touch of sweet from the dairy you use?
My family recipe is so ingrained I’m not sure I could like another version lol
Hi, im from the uk and this is the best recipe i have tried. Thank you they came out amazing!
That’s great, Shela!! Thanks for letting us know.
This is the sausage gravy recipe that I have been looking for for years. Thank you so much!
I have tried this, and its a treat for the whole family. Cant wait to cook it for them early tomorrow! Thanks for sharing,…
Does the recipe call for bleached or unbleached self-rising flour? Thanks!
Hi Lauren, I don’t think it matters.
Not an expert on biscuit making just biscuit eating. I think another secret is baking them often. Grandma’s were delicious because she made them everyday. She had a feel for the dough. She knew when it was just right. Same thing with pie crusts. Its a feel for the pastry.
Question about “Poultry seasoning” – I have quite a few herbs and spices, but I never get premixed combinations, figuring I can mix up my own. So – what flavors are in “poultry seasoning”?
There are quite a few varieties. I like a mix of mostly sage and thyme, with a little pepper, rosemary and parsley. You can also look at the herbs in the mix at http://www.penzeys.com, where they sell an exceptionally good Poultry Seasoning.
This is my absolute favorite recipe for biscuits. They’re gorgeous, fluffy, buttery gifts from above.
made this for sunday breakfast, family loved them, use homemade turkey breakfast sausage and it was really good!!!
I liked the effect of adding the flour to the sausage and cooking it down. The sausage browned up so nicely. Other than adding some coarse black pepper and a touch more salt, I made as per the recipe and it is my new favorite version.
This looks great! My mom is from Texas and used to make biscuits and gravy all the time when I was growing up… Always served with scrambled eggs, also coated in gravy :)
The one big difference between her recipe and most others is that she would allow the roux to brown much more than golden brown – that really gives some extra richness to the flavor. She used to call gravy that hadn’t been well browned anemic, and I can’t eat it any other way!
To all the vegetarians – yes, you can make it with a soy sausage if you like, just add plenty of butter. Or forget about the sausage all together. Most of the time I make mine with just butter, flour, and milk, seasoned appropriately (I’m not a vegetarian, just sometimes I want gravy and am too lazy to leave the house).
Great recipe….the gravy…you always go the extra mile…and tweak it until it is just right!Made the gravy this morning..thanks!
@Rodolfo – do a search on buttermilk substitute.
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Regarding vegetarian options ( M. @ V. Gourmet and Kate) – my ex-boyfriend is a vegetarian and we regularly made biscuits & gravy with the vegetarian sausage products. You might want to add some extra spices depending on your preference.
Being a meat eater myself, I still prefer regular pork sausage.