I can’t even begin to tell you how much I love this biscuits and gravy recipe. It’s one of those meals that I literally pick my plate up and lick every tiny drop. I just do one little tiny thing that might be a little different then your own Down Home Biscuits and Gravy recipe and I happen to think it takes them over the top. Gotta love a little secret ingredient once in a while.
See that little green container that says Tony’s? That’s it people. That’s the secret ingredient. A little Tony’s Creole Seasoning in there, oh yeah…life changing biscuits and gravy coming right up.
When you make sausage gravy to put over biscuits you are basically just making a white sauce that happens to have sausage in it and you don’t need to add the butter because there is already a “fat” from the grease coming off the sausage.
It is almost impossible to mess up this recipe because things do not have to be exactly measured, you are going for consistency and you can adjust the consistency by how much milk you add once you have your rue of sausage, sausage grease and flour mixed up.
Add the flour to the browned sausage and then stir in half a cup of flour. Once you have that all stirred in start adding milk. I start by adding about two cups and stir that up really well and then keep adding more, about a cup at a time until it is the right consistency. Let it simmer for about 15 minutes. Keep stirring it every minute or so and watch to see if you need to add in a little more milk. I usually end up using around 5-6 cups of milk.
If you have the time you can make homemade biscuits. If you don’t we really like the big flaky ones that you can find in the refrigerator section.
Whatever biscuits you choose, you will absolutely love this meal. We save it for special occasions or occasionally have it for a breakfast for dinner kind of day once in a while. It’s not exactly low-cal or packed with veggies so it has to be on the every-so-often rotation instead of the weekly one, like everyone in my family would prefer.
This recipe makes enough gravy for between 12 and 16 biscuits depending on how thick you pile on the gravy.
Check your spice cupboard to see if you have some Tony’s, if you don’t, get some asap, you won’t be sorry. YUM!!!!
- 1 lb regular breakfast sausage
- ½ cup all-purpose flour
- 5-6 cups 1% or 2% milk
- ⅛ tsp black pepper (can add a little salt too, if desired)
- ¼ tsp Tony's Creole Seasoning (more if you like things spicy)
- In a large/deep skillet or in a dutch oven style pan like the one in the pictures above, brown the sausage.
- Once sausage is browned, add flour, black pepper and creole seasoning, stir until well incorporated into the cooked sausage. Stir for an extra 30 seconds to be sure.
- Add 2 cups of the milk and quickly whisk it into the sausage/flour mixture. It will thicken quickly so add another cup or so and keep mixing. Doing it in stages like this will help you not get lumps in your gravy. I just keep the gallon of milk in my hand and dump a little more as I go. Remember exact measurements do not matter with this recipe. You just want to be careful not to add too much milk so add a little at a time once you have a pretty good gravy going.
- Turn the heat down to low and let it simmer for about 15 minutes. Keep stirring it every minute or so and add a little more flour if needed.
- Once gravy has simmered and is the desired consistency, take of the eat and serve over homemade or store-bought biscuits.
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