Perfect Sausage Gravy and Biscuits

P1030748I so love Biscuits and Gravy. You know, any person who fancies themselves to be a southern cook, really should know how to make this dish- and hit the ball outta the park with it!

I do think this is the PERFECT Sausage gravy. Here’s why:


1. It’s thick. I’m sorry, but a thick gravy is a must. The thought of a thin and runny gravy for this dish is….well…gross. (in my opinion!)

2. It’s peppery. I like to add plenty of black pepper- which gives the gravy good flavor and also makes it look pretty with the little black specks throughout. However- it is not so much that the pepper is overpowering or makes the gravy spicy.

3. The Sausage. There’s just something about the flavor of the sausage, combined with the flavor of the gravy that I just adore. It’s a perfect combo. I don’t think I would care for biscuits with just plain gravy NEARLY as much without the addition on the sausage.

4. It uses Real ingredients. No gravy mixes. No frozen pre-packaged meals- no artificial this and added that. The ingredients are pure and simple- Milk, butter, salt, pepper, flour, and sausage.

5. It’s comforting! Comfort food is just my style. It’s simple, unpretentious, but always makes you feel satisfied.


  • 1 lb. bulk mild breakfast sausage (preferably fresh- buy locally or organic)
  • 1/4 cup water
  • 1 stick butter
  • 1/2 c. flour
  • 4 cups whole milk
  • 1 tsp. sea salt or kosher salt
  • 1 tsp ground black pepper

Brown the sausage. Add 1/4 cup water while the sausage is browning, to keep it from burning while cooking. When browned thoroughly, pour into a colander to strain off the grease. Set aside.

In a deeper saute pan or pot, melt the butter. When melted, add the flour. Mix well. Pour in 3 cups of milk and begin to whisk to break up the flour/butter- over medium/high heat.  Whisk almost constantly until the gravy begins to thicken. At this point add the additional 1 cup of milk, salt and pepper. Go back to whisking until the gravy re-thickens and becomes a little bubbly. Taste for saltiness. If you feel that you need more salt- add a little more. Add the sausage back in. Allow to simmer for a few minutes to be sure everything is nice and hot.

Take the biscuits out of the oven and serve. Cut a biscuit in half- add butter if desired. Pour gravy over both halves. EAT!




Soft Butter Biscuits

  • 2 cups flour
  • 1 Tbs. sugar
  • 1 Tbs. baking powder
  • 1 tsp. salt
  • 1/2 cup butter (1 stick)
  • 3/4 cup milk

Combine the dry ingredients and give it a mix. (I did these in my food processor. Just pulse it a little to combine well) Cut the cold butter in 3 chunks and add to the flour mixture. Using a pastry blender, or pulsing in the food processor, cut the butter into the flour mixture until it all resembles coarse crumbs. Add milk and mix or pulse until a soft dough is just formed. Turn onto a lightly floured surface and knead a few times. Pat down to desired thickness. Cut with a biscuit cutter and place on lightly greased baking sheet. Bake at 450 for 8-10 minutes- or until starting to turn golden. Remove and place on a wire rack. Serve Immediately.



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