This gravy is practically a must in most southern kitchens. It is called by many names, sausage gravy, sawmill gravy, white gravy. It is similar to the one served at the Cracker Barrel restaurant and made in so many southern kitchens.
At first, I thought, this is too simple a recipe to post. Everyone knows how to make gravy, right? Wrong! Apparently not everyone got the memo when it came to gravy, good southern gravy that is. This is how Hardee’s makes their biscuits and gravy.
“How do I know this, you ask?”
Well, I used to work at Hardee’s and this is how they taught me to make it.
This will go well with homemade biscuits
, if you have the time. There is no shame in using the frozen or canned biscuits, if you are so inclined.
Oh, I almost forgot, for a healthier option that you can eat every day, check out Fight The Fat Foodie.
Biscuits and Gravy
1 lb ground breakfast sausage
4 tablespoons flour
2 cups milk
salt and pepper to taste
Brown sausage in skillet.
After sausage is cooked and no longer pink, add flour and cook for 2 – 3 minutes. Just to get rid of that flour taste.
Add milk and turn heat to medium. Bring to a boil while stirring constantly.
Reduce to a simmer and simmer about 15 minutes. Season with salt and pepper to taste.