Biscuits and Gravy Recipes


  • 1/2 lb. bulk sausage (I use Jimmy Dean Sage)
  • 1-2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 cups milk
  • Salt and pepper
  • Biscuits


Cook sausage in a frying pan until browned. Remove from pan, leaving about 1 Tbsp. of drippings in the pan. Add 1 Tbsp. of butter and melt at a low heat. Add flour and cook together, stirring constantly. It will mix together and make a nice paste. Add the milk slowly, stirring constantly until it thickens to a gravy. Add back in the cooked sausage and mix together. Season to taste and serve over split biscuits (I use refrigerator biscuits, but you could certainly make a batch using a mix or even homemade).

Jess from Portland, OR

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Hearty and tasty. It is great anytime and can be made with either bacon or sausage.

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I need directions for biscuits and gravy using bacon grease instead of sausage grease. I try to make it like my grandma use to but mine always taste too floury. She only used about 1 teaspoon of grease then added a flour and water mixture to thicken. I do all of that but all you can taste in mine is the flour!

Debbie from Detroit, MI


August 1, 20060 found this helpful
Best Answer

I taught my son to make "bacon grease" gravy years ago and now he tells me his friends love to come to his house for biscuits and gravy. Most of us don't measure and you won't either once you get it down. I had to make myself measure in order to tell him how much of "everything" to use. Just start with a small batch until you get comfortable.

Use 2 rounded Tablespoons of bacon grease and start melting it in the frying pan, medium heat. Then add 2 rounded Tablespoons of all purpose flour and start stirring and you'll have a sort of paste. Add some salt and pepper at this point, not too much because you can always add more when serving). If you like your gravy brown, then allow the flour to get brown before adding the 2 cups of milk (just brown, not burnt). If you like the lighter gravy, then just allow it to get a bit of a beige color.

Now, start adding 2 cups of milk and stir the gravy until it starts to bubble, keep stirring. This should thicken up nicely. If it's too thick, just add a tiny bit of milk at a time but don't get it too thin. If you'll notice, everything is in sort of equal parts. 1 Tbsp. of each bacon grease and flour to 1 cup of milk. You can increase your amounts accordingly if 2 cups is not enough.

Your gravy tasted floury because you didn't allow it to cook long enough :) We all did that when we were learning! God bless you, hope this helps.

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August 2, 20060 found this helpful
Best Answer

You can make gravy from sausage OR BACON the same way. The way I do mine is I use 2 T grease from either one, 2 T flour. Add the flour to the grease & let it get bubbly for about a minute. Don't let it burn or get to brown, just light brown. Then I slowly add 2 cups of milk while stirring. Bring this mixture to a gentle boil until thickened. Add salt & pepper to taste. The final touch is to add some crumbled up sausage or bacon at the very end. hope this helps!

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