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
  

  • 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)

Instructions
 

  • 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.
  • Sprinkle flour on sausage and cook for one minute more until flour is absorbed into sausage. Sausage will become pasty textured.
  • Slowly pour in milk and stir or whisk continuously until gravy comes to a boil. Remove from heat.
  • 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.
  • 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.