Biscuits and Gravy

biscuits and gravy

You have to love the south and the fantastic recipes they created. We love biscuits and gravy in our house. It’s terribly filling, so plan on a late breakfast and skipping lunch, or better yet, make biscuits and gravy for dinner.

Biscuits and Gravy

Recipe by Melissa Nicholson Course: Main dishes


Cooking time



I double this because I have teenage boys and they eat this dish as if it’s their last meal every time. For the homemade buttermilk biscuits, see my recipe here (double that as well if you double the meat and gravy).


  • 1 1 package Jimmy Dean Pork Breakfast Sausage

  • 1/4 cup 1/4 all-purpose flour

  • 2 1/2 cups 2 1/2 whole milk

  • salt and pepper


  • Brown the sausage.
  • Over medium heat, stir in the flour until the sausage is coated.
  • Gradually add the milk, stirring after each addition.
  • Stir often over medium heat until the gravy thickens and becomes bubbly.
  • Lower heat and simmer and stir until it’s as thick as you like. Season with salt and pepper to taste. Serve over biscuits.


  • Once it’s pretty thick, but not quite as thick as I like, I turn off the heat and let the gravy stand for a few minutes so it gets even thicker.


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.