By Christie Vanover | Published January 15, 2012 | Last Updated July 15, 2018
The perfect, creamy sausage gravy to top a Southern flaky biscuit. And it only calls for four ingredients.
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.
The secret to a flaky biscuit is shortening. They traditionally call for buttermilk, too, but I prefer to use Greek yogurt and milk. You can find the recipe for tender, buttery, flaky Southern biscuits at Girls Can Grill.
The dough is quite easy and makes six biscuits just crying for sausage gravy.
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.
My favorite way to top biscuits and gravy is with an over easy fried egg. What a great breakfast on a chilly morning.
- 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.
The nutrition information is an estimate created using an online nutrition calculator