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Hot jumbo buttermilk biscuits with creamy sausage gravy are ready in just 15 minutes for a hearty, family-favorite breakfast.
This is an old Southern biscuits and gravy recipe that I've adapted. Homemade sausage gravy is a classic, hearty breakfast that takes you on a trip to the South every time it's served.
A sausage pan gravy (often made in a well-seasoned cast-iron skillet) is one of the simplest of country-style recipes—a whisk or a wooden spoon works well to blend the flour into the cooked sausage, creating a type of roux with the fat in the pan.
Return sausage/onion mixture back to skillet. Over medium/low heat, gradually add flour. Turn to coat sausage and cook until golden (approx). Return heat to medium. Slowly stir in milk/seasoning mixture. Cook until gravy reaches desired thickness (stirring frequently). Cook biscuits according to package directions. Serve gravy over biscuits ...
Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.
Why this sausage gravy recipe is the best: Not all sausage gravy is the same. When we go out to breakfast, he'll order a sample of the country gravy before committing to actually ordering biscuits and perfect gravy. I'm sure you all have experienced country sausage gravy that sucks.