Biscuits and gravy. Is this not the perfect breakfast comfort food? You can have a hot breakfast in about 20 minutes with this simple sausage gravy recipe. I learned this from the actual Bob Evans recipe; and if you’re a Bob Evans fan, you know it’s good!
I never thought sausage gravy would be easy to make, but it really is. After you cook the sausage, you add the flour right in and cook with the sausage for a minute before adding the milk; and it immediately begins to thicken as you slowly pour in the milk. Add some salt and pepper, and after a few minute it’s done!
I used canned biscuits this time because it’s what I had on hand, and it’s so much faster that way. But if you have your own favorite homemade biscuit recipe, go for it! This recipe for Golden Oven-Baked Biscuits is one I use on occasion, too.
The only thing I don’t like about gravy is reheating it. Once it cools, it congeals into a big blob and microwaving it just doesn’t give it the same texture. If you know of a way to get around that, let me know! This serves 6… technically. So you may not ever have leftovers. Do you have any secrets to your gravy? Post a comment and give us your recipe, too!
- 1 pound sausage (Pork or turkey)
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper, to taste
- In a large pan, cook the sausage until fully browned, then drain.
- Add the flour and continue cooking until all of the white disappears.
- Pour in the milk, a little at a time, and stir constantly until the gravy thickens. Add salt and pepper.
- When the gravy has reached desired thickness, pour over prepared biscuits.
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.