the simple country breakfast staple: Sausage Gravy & Homemade Drop Biscuits
Food is love, y’all. My Mamaw always showed her love by cooking up a table full of delicious calories. My mom does it. I do it, too. Maybe it’s a regional trait or a country tradition. But, few things show affection like making someone their favorite meal from scratch. Like she would always say, “It’s made with love, not sugar.” ❤️
Growing up, each Sunday we would walk across the “holler” to my Mamaw Faye’s house. She would make the biggest breakfast you’ve ever seen. Homemade biscuits and gravy, fried apples, bacon, cut tomatoes, eggs, fried potatoes, fresh apple butter…
So it’s been long engrained that a big Sunday breakfast= love. And today I am sharing that love with you, via my simplified version of her classic, Biscuits & Gravy. Love ya. Mean it.
Biscuits and Gravy
For the biscuits
- 2 cups self-rising flour
- 1/2 cup softened butter
- 1 cup whole milk
- Canola oil spray
For the gravy
- 1/2 pound breakfast sausage
- 1/3 cup all-purpose flour
- 2 cups whole milk
- Canola oil, if needed
- Salt & Pepper, to taste
- For the Biscuits:
- Preheat oven to 400 degrees.
- Combine flour, butter, and milk in a medium mixing bowl. Do not overstir. Overmixing will make flat biscuits. The biscuit batter should be a wet consistency, one that can be "dropped."
- Line a baking sheet with parchment paper. Spray the parchment with canola oil. Drop 6 equal sized biscuits on the parchment paper.
- Spray each biscuit top with Canola oil (or brush with melted butter). Either option will produce a pretty golden biscuit. I like to use Canola oil because it's easier. And no one tastes the difference.
- Bake the biscuits until golden brown, about 20 minutes.
For the Gravy:
- Once your biscuits are in the oven, grab your favorite skillet (mine is the new Caraway ceramic skillet. Find a coupon code below for 10% off your own cookware set!)
- Crumble fry a half pound of sausage over medium-low heat until cooked through and golden brown.
- Using a slotted spoon, remove the sausage from the skillet, leaving the grease in the skillet.
- Determine how much grease is left in your skillet. You may have to add or take away oil depending on the particular brand of sausage you used. (This will vary everytime you prepare gravy). Ultimately, you want 1/4 cup of oil/grease left in the skillet.
- Add canola oil or bacon grease if you do not have enough renderings left in the skillet. Allow to warm up under medium-low heat.
- Once the oil is warm, add 1/3 cup of flour to the skillet. Using a rubber spatula, stir in the flour, creating a smooth consistent roux. No lumps!
- Continuously stir the roux until the flour is cooked to a golden brown. Undercooking here is a rookie mistake. Make sure that flour is brown; and keep stirring!
- When the flour is browned, turn your heat down to low. Slowly pour 2 cups of milk into the skillet, whisking continously. Whisk away until the milk is incorported completely into the roux.
- Once they are combined, continue to whisk and watch the consistency of the gravy. Keep on LOW heat.
- When the gravy is close to complete, add the cooked sausage back into the skillet.
- The gravy will thicken rather quickly. Remove it from the heat just before it is to the thickness you prefer. Remember, as it cools, it will continue to thicken.No one wants to cut their gravy with a knife.
- If your gravy is thickening too much, add more milk until it is at the correct consistency.
- Don't forget to season the gravy: Salt & Pepper is a must (and a dash of Cayenne if you're feeling frisky).
- Serve the sausage gravy over biscuits.
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