Biscuits & Gravy | Chickens in the Road

Mar
15

Want me to fix you a plate?

Biscuits with sausage gravy competes with The Ultimate Breakfast Casserole as my kids’ favorite lazy weekend breakfast, and sometimes we even have it for dinner. One, biscuits. Two, sausage. Three, gravy. How can you go wrong with that combo? It’s no surprise it’s such a country breakfast staple.

Start with a fabulous batch of big, fluffy biscuits. I use my quick mix recipe.

Big, fluffy biscuits, ready to go into the oven.

How to make Biscuits & Gravy:

1 pound ground sausage
3 tablespoons all-purpose flour
1 teaspoon garlic powder
3 cups milk
salt and pepper to taste

Cook the sausage in a large skillet till done. Sausage is my next favorite thing to bacon.

Drain sausage. (What? Did you think I wouldn’t do that? I’m not trying to kill you! Well, you can leave a little bit of drippings in the pan for extra flavor. I do.)

Stir in the flour and garlic powder; add milk gradually, cooking and stirring over medium heat.

When the gravy thickens, turn off the heat and add salt and pepper to taste. I don’t actually add salt because sausage is salty enough for me as it is. You do what you want. I won’t tell. I like to use fresh-ground pepper and lots of it!

By now, you’ve got big, fluffy biscuits coming out of the oven.

You might need to eat one of those suckers right away, with some butter, to test them before you let anybody else have them with the gravy. We wouldn’t want anyone getting a bad biscuit. And they are awfully good right out of the oven.

Split biscuits and pour on the gravy.

I’m sorry, I think I’m going to have to eat that plate I fixed for you…..

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3-15
3:08
am

Fat girl wakes up early.
Fat girl logs on to Chickens in the Road expecting to see Annabelle, Coco, Clover,sheep, chickens,anything but this!
Suzanne, you are a witch.You have cast a spell on me with your iron skillet.
It’s 5:05 am and my mouth is watering for biscuits and gravy.

shirley - Reply
3-15
3:11
am

Wow! Insomnia pays off… 1st to comment.
Those bisquits look awesome. I wish we had smell-o-net so I could smell them too. I’m comin’ for breakfast… be there in a few days. give my love to the giant puppy, Annabelle and all the critters but especially Clover (back at last)!

Jodie Zoeller - Reply
3-15
4:17
am

THERE IS ABSOLUTELY NOTHING BETTER THAN BISCUITS N’ GRAVY!!!

This is a little simpler looking than mine!! My ex-MIL taught me how to make it, and there are so many steps I don’t make it very often….. so I will be definitely trying yours!!

Thank you!

CindyP - Reply
3-15
4:17
am

looks like heaven !! I have to leave for work soon and was planing on grabbing a sandwich on way in.. MUCH rather have this though

tribalcime - Reply
3-15
5:12
am

I’m hungry, too! Glad it is Sunday morning and we can have some real food! Sunday means biscuits and gravy and eggs and slice up a tomato. I wonder if I can just start cooking and everyone will get up?

Kathryn - Reply
3-15
7:10
am

Biscuits and gravy is one of my favorite meals. You have reminded me that it’s been too long since I made it. Can you guess what breakfast tomorrow will be?

Heidi533 - Reply
3-15
7:28
am

Biscuits and gravy are a favorite around here. Usually made on Sunday morning. Which reminds me, I better get busy!!

Fencepost - Reply
3-15
7:52
am

If you’ll hold on a while, or serve it again for supper, I’ll be along with some of the other readers. Well, I probably wouldn’t arrive until tomorrow, so you’ll have to make them again.

Make sure you feed that cold, hungry cat on the porch railing!!!

Nancy in Atlanta - Reply
3-15
8:00
am

I love bisquits and gravy. But not from restaurants/cafes/etc. My mother alwys made it when there was left over gravy from Sunday dinner. I’ve never been able to duplicate her gravy so I don’t have it often. Mostly not at all. It is such a ‘comfy’ food. You feel like you’re really loved or something.

Lucy - Reply
3-15
8:37
am

I’ve never seen this combination before. Looks very tasty. Scones as we’d call them and I’ll add them to my recipes. I’m not a meat eater but my grandchildren will love this.

Thank you.

Winifred - Reply
3-15
8:38
am

Yes!!!! Biscuits and gravy is the food of the Gods. Unfortunately for me, I can’t find the old country sausage that my grandmother in Tennessee used. It was packed in a cloth bag and heavily seasoned with herbs. Omigosh, I’ve got to get into an internet search to see if I can find it.

I’m also off to search your recipes for biscuits. Mine are never quite as good as they should be.

- Suzanne, the Farmer’s Wife

Suzanne, the Farmer's Wife - Reply
3-15
8:49
am

DO NOT, I repeat, DO NOT make me a plate of these. Thank the stars I’m out the door to church where I will pray fervently that even looking at these decadent rascals will add to the lipids cells on my hips. Other than that, they look wonderful!!!

IowaCowgirl - Reply
3-15
8:58
am

You have went and made me hungry. Those look so good and you are right it isn’t just a breakfast food.

Linda - Reply
3-15
9:28
am

Oh what I would give for a plate of sausage gravy and biscuits! It’s been cold, dreary and raining for three days now. That woould be perfect on a day like today. Unfortunately I have no sausage in the house! Oh woe is me! Give Clover an extra cookie today for me!

Gail - Reply
3-15
9:29
am

I’m getting up off the couch and making me some biscuits and sausage gravy right now…AND I will eat it for ALL meals until it’s all gone…well, I will have to give the dogs a taste too!!

SuzieQ - Reply
3-15
9:45
am

With so much heart disease in my family we could never eat this. I do love sausage though. My husband and 21 yr. old daughter both have had heart failure. My husband came through it with just drugs. My daughter was not so fortunate and at the tender young age of 21 she is second on the heart transplant list at Brigham and Womens hospital in Boston.

I don’t want to leave you depressed, so let me go on to say she has a Ventricular Assist Device in her heart and is home, taking care of her baby and so far doing really well, while waiting for the call. If you saw her on the street you would have no idea she is sick. She looks fabulous, now we just have to get her feeling that way as well.

trish - Reply
- 3-15
  10:09
  am
  
  Oh Trish my heart goes out to your family. I hope she gets that call.
  
  God Bless,
  Mary
  
  nursemary - Reply
3-15
10:21
am

I’ve never had it!! I also had a thing about sausage for the longest time – I got sick once as a child on home made sausage and it was probably 30 years before I tried it again – in moderation.

catslady - Reply
3-15
10:36
am

That’s how I make my biscuits and gravy too! You made my day. If Suzanne makes them that way, then I must be a good cook!

LisaAJB - Reply
3-15
11:08
am

Oh for cryin’ out loud, I just started my diet yesterday. *sob* I love biscuits and gravy.

Christine - Reply
3-15
11:44
am

I’m from the west coast and I love biscuits and gravy. When we visited West Virginia in 2004 for our son’s wedding I couldn’t believe the number of restaurants that served B&G – even McDonalds – though we didn’t try that. There was even a restaurant with B&G in their name. We were served B&G almost every day – and Don doesn’t like them (wonder what is wrong with him???) The most awful B&G we had was made with crisco, flour and water – and that’s it – they served it with a side order of fried bologne slices – enough to turn any breakfast eater into a breakfast hater. This was at a home, not a restaurant. It was like eating hot paste – and there’s just no accounting for the fried bologne.

Yours looks delicious – just like I make – yummma

JoAnn - Reply
3-15
12:00
pm

Suzanne, have you ever thought of opening a restaurant?

Susan - Reply
3-15
12:16
pm

Yum…I have a bag of quickmix in the fridge, but no sausage! I’ll have to get some at the store later!

Leah - Reply
3-15
12:27
pm

My grandmother fixed those type of country breakfasts for us and we even had “poor man’s gravy” or flour gravy over fried potatoes and onions. She always lightly browned the flour in a little bacon drippings so it wouldn’t have a “raw” taste. Around May you’ll have to have fried potatoes and ramps (lots of them) with eggs scrambled in in the last few minutes of cooking.

Sandra - Reply
3-15
1:11
pm

We had biscuits and gravy for breakfast on Saturday. We never have time for a big breakfast on Sundays. We used to make our gravy from scratch until I found out how good Teays Valley Country Gravy Mix was. For our crew we usually cook up two pouches of it. Add your fried sausage and voila. My only complaint with your picture was that you didn’t pour enough of the gravy on the biscuits, I like lots of gravy!

Janet - Reply
3-15
1:34
pm

Well, I HATE biscuits and gravy. I don’t even like sitting next to someone in a restaurant eating them. But, yours looked so good Suzanne that I had to make some. And, I ATE one. And, it was good. I used a little different technique and my sourdough buttermilk biscuits but it came out great. My son is going to be happy when he visits in August. He loves B&G. I am so pleased with my results I am going to add the recipe to my blog. Never in a million years would I have thought I’d cook, much less eat, biscuits and gravy.

Thanks.

nursemary - Reply
3-15
1:39
pm

Mary,

Thank you for the good thoughts and wishes. All prayers for Megan are very welcome!!! Here is a hug

trish - Reply
3-15
2:20
pm

“I’m sorry, I think I’m going to have to eat that plate I fixed for you…..” Just to be on the safe side, of course, I wouldn’t want you to get sick from spoiled sausage, would I?

Ken Mueller - Reply
3-15
3:17
pm

MMMMMMMMM if I don’t have sausage I cut the casings off of a couple of brats and use them. I will do a fried egg on top too. (well this starts off looking like an overeasy egg)

maryann - Reply
3-15
3:34
pm

Oh, gosh, you’ve made me hungry and I just ate lunch!

Brandy - Reply
3-15
3:59
pm

Wow, you make your gravy thin! Is that a regional thing? Around here, it’s not at all like that. We make our gravy really thick, creamy. . . but maybe that’s just me! LOL!

Elcie - Reply
3-15
4:20
pm

Lord Have Mercy!!!!!! I love me some biscuits and sausage gravy!! We often have it with scrambled eggs on Sunday evenings after church. True comfort food!
~ Bertie

Bertie - Reply
3-15
5:30
pm

I made that this morning! Must be the weather. I made mine with country ham and sausage. How ridiculous is that!!! I even toyed with putting bacon in it. But,I figured it was fattening enough.

wkf - Reply
3-15
6:39
pm

Mark and I made biscuits and gravy this weekend, too. Just the thing for a chilly, rainy Saturday morning. My biscuits turned out better this time. Mark found a different recipe that said to cut the butter into the flour using the food processor then turn it out into a bowl to add the buttermilk, then knead gently on a lightly floured surface. I am getting my “feel” back for working biscuit dough. But, I discovered another problem. I think the heating element is about to die in my oven. My oven is so slow! Mark made the gravy and the whole combination was YUMMY! But, then this is traditional WV food and you can tell by looking at us that we are traditional West Virginians!

Cousin Sheryl - Reply
3-15
8:37
pm

Yummy! I grew up on this stuff … except Gramma made her gravy with strong coffee instead of milk. Wowzers! Talk about a great wake-me-up!

Lola-Dawn - Reply
3-15
9:01
pm

Oh geez, now I’m going to have to make B & G for breakfast tomorrow. My huz will love me for sure!

I make my gravy just like yours except instead of garlic powder I use red pepper. Yum! Looks fab!

Traci in GA - Reply
3-16
8:42
pm

Aw, MAN, that looks good!! Gravy is my favorite food group, hands down. My husband often says that I would eat dog poop if it had gravy on it. I know, eeeuuw. But that’s just how much I love gravy.

Lisa - Reply
3-17
1:16
pm

Oh, how I LOVE biscuits and gravey!!!! Sausage gravy! YUM My top pick for resteraunts that serve breakfast. My second fav is the chicken biscuits at Chick-Fil-A!!!!
This is a good idea! I think the next breakfast I make will be this. Thanks for the idea, Suzanne!

Donna - Reply
3-17
2:12
pm

hello world…
I have been blogging a couple mo’s now, can anyone tell me how to get folks to visit my blog an follow my blog.? Guess Im being over ancious. Anyways hope some of you will drop in. Enough of that well I stumbled on this blog which I have to say I’m enjoying so I’ll go look around. Have a good day an bless y`all. Clarissa
O’ one more q? how do you keep your main pg to always open in the blog?

Clarissa - Reply
- 3-17
  2:54
  pm
  
  Clarissa, hi! Thanks! It does take a while to gain a readership. Regarding how I have the site set up, I have it set up to open on the blog page by a redirect.
  
  Suzanne McMinn - Reply
3-17
5:46
pm

That looks delicious. If I could find proper breakfast sausage here, I would totally make some.

Ann Aguirre - Reply
3-18
10:44
am

This gravy is called ‘milk gravy’ in WV. It is what restaurants serve and mixes make.

True Appalachian homemade gravy is made by browning plain flour in bacon grease, stirring until it is almost burned…for the best flavor. [this takes practice] Then, quickly adding enough water to cool it a little, while still stirring…then, pour in the evaporated milk…a full can for a large skillet of gravy. [my KY Grandma used cow milk...and it tasted the best] Cook and stir until desired consistancy…some like it thinner…some like it very thick. It thickens while coming to a boil. If it gets too thick, thin with water. Open face the biscuits, place sausage on biscuits, then pour over the gravy…or eat sausage patties/links on the side.

Using fried chicken drippings…this same gravy is the best there is for a Sunday fried chicken dinner. Soooo much better than commercial styled chicken gravy.

The only good restaurant gravy and bisquits in WV are served at Susie’s in So.Chas. and No.Chas. They close at noon. Their biscuits are wonderful, their gravy, though it is milk gravy, is better than homemade milk gravy.

Edwina Strickland - Reply
3-19
5:59
pm

Just made this tonight and boy was it good. Always used Pioneer gravy mix in the past. No more now its homemade for me! Thanks

Jill - Reply