No ImageBiscuits and Gravy

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  1. Miss Yotsuba

    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.

  2. Tiffany

    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!

    xxxxxyyyyy

  3. Liz Schwartz

    I didn’t care for the taste of this gravy. Perhaps it was the sage sausage and poultry seasoning.

  4. michelle rowley

    Can’t wait to make this. About how many biscuits does the recipe make?

  5. Yomama

    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.

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