I didn’t grow up with biscuits and gravy. My house was more of a cereal or scrambled eggs home. But when I started dating my husband, his dad would spoil me with his homemade biscuits with sausage gravy. He still spoils me to this day, but the Army has us living quite a few miles away, so I had to learn to make this on my own.
I’ve made homemade biscuits a few times. They’re usually nice and fluffy, but never flaky. I came across a biscuit recipe from Lark’s Country Heart and she uncovered the secret to a flaky biscuit ~ shortening.
The gravy is really basic ~ sausage, flour and milk. You simply brown the sausage, add flour, which will thicken the gravy and add the milk.
- 1 pound sausage
- ¼ cup flour
- 2 cups milk
- ½ tsp. Tony Chachere’s Original Creole Seasoning
Brown the sausage over medium heat.
Add the flour and stir for about one minute, so it creates a slight roux with the sausage grease.
Add the milk and Tony's and continue to stir, until it thickens.
Spoon over an open biscuit. Sprinkle with more Tony’s or fresh ground black pepper.