Saturday, September 3, 2011

Southern-style Biscuits and Gravy

It's been a long time, everyone.  I think we should resurrect this blog.

My Grandma Margaret is from the deep south.  This is her recipe; I guarantee it's as authentic as you can get and better than anything you've ever had in a restaurant.  Note: this recipe feeds an army.  You may want to halve it.


2 lbs sausage (preferably Bob Evan's, and at least one Bob Evan's Sage Sausage.  My mother forbids any other brand.)
1 can evaporated milk
A lot of regular milk
Black pepper

2 or 3 rolls of biscuits (16-18)
Note: We use Pilsbury Grands, but if you have a great biscuit recipe, go with that.  Have an assistant bake them during the extended amount of time you are stirring the gravy.

Note again: This recipe is too authentic for actual measurements, so bear with me.  ; )

Brown the sausage in a large (large) pan.  DO NOT DRAIN THE FAT.  DO NOT.  Fight those healthy instincts!  This is Southern food!

Turn your heat down to medium to not-quite-medium-high.  Put one or two heaping spoons of flour in the sausage and mix it up.  If there is still grease, put in a little more flour.  Do this until your sausage looks like it is coated in paste and there's no more grease, being careful not to add too much (or your gravy will taste like flour).

Add the evaporated milk.  Even if you're halving the recipe, go ahead and dump that whole can right in.  Now add regular milk, whatever percentage you like, until you have about the volume of gravy you want (I told you this recipe was too authentic for measurements).

Now this is the exciting part: stir.  Stand there and stir that gravy until it feels like your arm is about to fall off.  Just kidding.  Stir it until it thickens to the consistency of... well... gravy.  Don't stop stirring, or it will scorch.  This is also the point where your biscuit assistant should start his/her work.  A good sign it is done is when all of the floating grease droplets incorporate themselves into the gravy.  It takes varying amounts of time, but maybe in the ballpark of 10-15 minutes.  Maybe 20.  I'm usually talking to someone while I stir (we make this for family get-togethers), so I've never timed it.

Gravy without grease incorporated.
Gravy once all grease is incorporated.
Now taste your gravy.  It probably needs sage.  It may also need salt and/or black pepper.  Mostly, though, it will need sage, especially if only one or none of your pounds of sausage were sage sausage.  Keep seasoning until you love it.  If it gets too thick, add more milk.  If it's too thin, add more flour (I recommend doing this in small increments to avoid floury flavor) or just keep stirring.

The keys to this recipe are the sage and the fact that you don't drain the grease.

Good luck, y'all!  (I am also authentic.)


  1. This is basically how I've always made biscuits and gravy, but I only use one roll of sausage. I've got a good biscuit recipe that I'll have to post tomorrow and a good pancake recipe from the same cookbook!

  2. How come we didn't have this when dad and I were out there??

  3. Ah, so glad you posted this! We were just talking about these the other day, and I SO want to make them! Thank you!