Tuesday, December 15, 2009
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Biscuits and Sausage Gravy

Biscuits and gravy is one of those foods that just reminds me of home. My dad used to make this for us on the weekends. When I first met Hubby, he had no idea what biscuits and gravy were. Crazy Northeasterner! He fell in love the first time he had my dad’s biscuits and gravy. And it’s so simple to throw together when you’re half asleep on a Saturday or Sunday morning.

I like to use the flaky buttermilk store bought biscuits. You could definitely make your own from scratch if you wanted. We also like our gravy pretty thick. Feel free to add more milk to thin out your gravy if you prefer.

 

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Biscuits and Sausage Gravy

Yield: 4

Ingredients:

1 pkg sausage
2 cups milk
3 Tbsp flour
fresh ground pepper
8 biscuits

Directions:

While biscuits are baking, make sausage gravy.

Brown sausage in a skillet. Add milk and flour to pan and whisk together to form a gravy. Add more milk to thin the consistency out, more flour to thicken the consistency. Season with pepper to taste.

Serve gravy over biscuits.

Recipe from my dad

Check out my week of Family Favorites here.

Breakfast, Family Favorites
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9 Responses to “Bacon wrapped, Goat cheese and almond stuffed Dates”

  1. #
    1
    Joelen — August 1, 2008 at 8:28 pm

    Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂

  2. #
    2
    Nate — August 21, 2008 at 8:06 pm

    These are absolutely amazing!

  3. #
    3
    ttfn300 — August 27, 2008 at 2:53 pm

    wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂

  4. #
    4
    gaga — December 17, 2008 at 5:39 pm

    Yay for goat cheese! It really does make them better, doesn’t it?

  5. #
    5
    aleta meadowlark — March 17, 2009 at 2:24 pm

    Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?

  6. #
    6
    Jen — March 17, 2009 at 3:36 pm

    Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!

  7. #
    7
    biz319 — July 30, 2009 at 5:16 pm

    do you think these would be good at room temperature?

    I am going to an outdoor concert next week and wanted to bring some finger food!

  8. #
    8
    Jen — July 30, 2009 at 5:19 pm

    These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.

  9. #
    9
    Beryl — December 2, 2015 at 5:42 pm

    Would you imagine using some milder-tasting cheese like Brie tasting good?

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