There are few things I enjoy more for a delicious breakfast or brunch than biscuits and gravy. I’ve always enjoyed it, but must admit that Justin’s mom sparked my craving that much more (gee, thanks, Sue!)
Whenever we visited at his parent’s house, it was almost a given we’d have one of a few breakfast items: cinnamon rolls, eggs and sausage, or the coveted biscuits and gravy meal. If biscuits gravy were served up for breakfast, I just knew it was going to be a spectacular day.
After leaving the house one day, I decided right then and there I needed to learn to make it myself. No more excuses. It was time. Cracker Barrel and Bob Evans serve upa MEAN biscuits and gravy but I’ve never looked into how to make the gravy part.
And when I did a quick Google search and found a “Copykat recipe” for restaurant-style biscuits and gravy, was hooked. It looked delicious, and, better yet, super easy.
Let’s put it this way: the only ingredients are sausage, flour, milk, and seasonings. That’s it. And it’s amazing.
The blogger even provides a short how-to video and walks you through each step. I found it really helpful for making it the first time. Might I add that it’s still really tasty–perhaps even better–the next day as leftovers?
All you need to do there is heat it up on medium low in a sauce pan and you’re good to go!
With all that being said, here are some things I do that add an extra special touch (you’re welcome!)
- Use Jimmy Dean sausage. Every time. It’ll amaze you.
- I’m biased to the idea that more gravy is always better. We nearly double the flour & butter and always double the milk. It makes for fabulous leftovers the next day. If we need more bread, we usually just end up putting it over toast.
- If you do use Jimmy Dean’s sausage, you will NOT need seasonings. Just trust me — it’s that good.
So, if you are like me and know you LOVE sausage gravy but have always been hesitant in making it, this recipe is for you. You won’t regret it – I promise!
One warning, though: Your mouth will water. Quickly. I recommend making this meal ASAP. Or, you know, whenever it makes sense. 😉 Enjoy!
Servings: About 6
- 1 pound ground sausage
- 4 tablespoons of rendered grease from sausage or 4 tablespoons of butter
- 4 tablespoons all-purpose flour
- 4 cups milk (we use 1% normally, but half and half/whole would work best if on hand)
- In a large skillet over medium-high heat, brown and break up sausage. When sausage is browned/cooked thoroughly, remove it from pan. I use a pair of tongs to keep as much grease in pan as possible.
- Measure out rendered fat left in pan from sausage. Add butter, if necessary, so the amount of fat in pan is equal to 4 tablespoons. NOTE: Since this recipe is only using 1 pound of sausage, I usually need about 2.5- 3 tablespoons of grease to get up to 4 total. If using butter, allow it to melt completely.
- Add four tablespoons of flour to skillet. Stir flour and fat together, and cook over medium heat for about two minutes. The flour will begin to brown and become fragrant, like pie crust.
- Add 1 cup of milk to the pan, stir until milk thickens. The goal here is to stir each addition until lumps are gone. Then, add another cup of milk and stir again.
- Add another cup, stir until lumps gone. Finally, add the remaining cup of milk. Bring mixture to a boil for a minute or two, stirring occasionally. Bringing it to a boil is necessary to thicken the mixture quickly. Lower heat to medium-low, allow it to thicken a bit more and add sausage. Heat through.
- Taste gravy and add seasonings, if necessary.
- For biscuits, we either make our own from Bisquick or consult this simple biscuit recipe here. If we run out, we use toast!
- Bringing mixture to a boil is essential in order to thicken your gravy. If you don’t do this and keep mixture over medium heat, it will either take a while to thicken or not thicken much at all.
- I’ll even say it again: Use Jimmy Dean’s sausage! But if you don’t, be sure to add enough salt, pepper, and even cayenne pepper for a fun kick. If not using Jimmy Dean’s for some strange reason, I usually add about 5-6 shakes of cayenne to help the sausage flavor.