Biscuits and Sausage Gravy
Biscuits and gravy is one of those foods that just reminds me of home. My dad used to make this for us on the weekends. When I first met Hubby, he had no idea what biscuits and gravy were. Crazy Northeasterner! He fell in love the first time he had my dad’s biscuits and gravy. And it’s so simple to throw together when you’re half asleep on a Saturday or Sunday morning.
I like to use the flaky buttermilk store bought biscuits. You could definitely make your own from scratch if you wanted. We also like our gravy pretty thick. Feel free to add more milk to thin out your gravy if you prefer.
Biscuits and Sausage Gravy
Yield: 4
Ingredients:
1 pkg sausage
2 cups milk
3 Tbsp flour
fresh ground pepper
8 biscuits
Directions:
While biscuits are baking, make sausage gravy.
Brown sausage in a skillet. Add milk and flour to pan and whisk together to form a gravy. Add more milk to thin the consistency out, more flour to thicken the consistency. Season with pepper to taste.
Serve gravy over biscuits.
Recipe from my dad
Check out my week of Family Favorites here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
ı lıke banana bread
very goog !
Any special tips for freezing your bread & muffins? I really would like to stock up our freezer with some yummy things like that.
Hey Amanda – I usually wrap the bread/muffins individually with saran wrap. Then I put them into a large Ziplock bag and throw them into the freezer.
I’m with you on your Black Friday traditions. I do NOT like pushing, shoving, rude crowds but LOVE delish foods like this banana bread! Thanks for sharing!
~ingrid
This bread came out great. I substituted I Can’t Believe It’s Not Butter for the shortening and used whole wheat flour instead of regular. The bread came out moist and flavorful, with a perfect thick crust on the top. I’m keeping this as my go-to banana bread recipe.