The BEST gravy recipe for biscuits & gravy

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I have spent my entire life in Missouri, but my family is from Minnesota and I never tried this popular southern dish until I worked at a Shoney’s restaurant in high school. We had a breakfast buffet that was popular with families on weekends and drunk college students late at night. We served bins of dry, tasteless biscuits next to a vat of gloppy, paste-like gravy that was equally tasteless, but people shoveled them onto their plates. Needless to say I didn’t see the appeal.

I don’t remember exactly when my attitude towards B&G changed, but somewhere along the line I had the opportunity to try freshly baked biscuits with delicious sausage gravy and I grew to appreciate this southern brunch staple. As I experimented with my own recipe I discovered the secret – B&G does not have to be bland, in fact a bit of spice is nice!

Below is my kicked up take on a traditional sausage gravy. Of course this gravy is best on home made flaky buttermilk biscuits, but a can of Pillsbury Grands in a pinch. Hope you enjoy!

Brown breakfast sausage in a skillet
Sprinkle on flour
The magic seasonings
Whisk in milk and seasonings and bring to a boil to thicken
Delicious!

Sausage gravy

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Ingredients Method

Ingredients
  

  • 1/2 lb breakfast sausage (I prefer spicy)
  • 2 tbsp all purpose flour
  • 2 cups whole milk
  • 1 tbsp Creole seasoning like Tony Chachere's
  • 1 tbsp freshly ground black pepper
  • 1 tsp salt (to taste)

Method
 

  1. Cook sausage on medium high in medium sauce pan or large skillet until broken up and cooked through. Pour off excess grease but leave sausage in pan.
  2. Sprinkle flour on sausage and cook for one minute more until flour is absorbed into sausage. Sausage will become pasty textured.
  3. Slowly pour in milk and stir or whisk continuously until gravy comes to a boil. Remove from heat.
  4. Gravy should thicken after it reaches a boil. If it is not thick enough for your liking, remove a cup of gravy to a separate bowl and whisk in another tablespoon of flour to form a slurry. When there are no clumps remaining, stir the slurry into the gravy which will thicken it. Repeat if necessary.
  5. Season gravy with Creole seasoning, freshly ground black pepper and salt to taste. I measure Creole seasoning and pepper primarily by sight. I like the gravy to take on a spicy-orange hue and have distinct flecks of pepper. Be careful with the salt as Creole seasoning has a lot already.